Senior Executive Chef Mark McKinney, culinary arts graduate of Johnson & Wales University, has worked at Magnolias and The Woodlands in South Carolina and several Knoxville-area restaurants, including The Inn at Blackberry Farm, Little City Bistro, and as executive sous chef at Bravo. He also helped develop the room service program at M.D. Anderson Cancer…

For many of our career-minded students, the reason they’re investing in culinary school is because they want to do something more with their lives; something they can be proud of. A culinary career is a great way to do that “something more,” particularly if you’re wanting to make a positive impact on your community. Food…

The secret to finding a job is the people you know. Across the board, networking is the primary means by which hopeful applicants become successful employees. In fact, a recent survey shows that even while diligently applying to jobs, the chances of being hired because you know someone on the inside increases your chance of…

“The Great Food Truck Race” returns Southern-style this summer on the Food Network, with seven teams of food truck novices battling from New Orleans to Savannah, Georgia. This high-stakes road trip is full of beautiful scenery, Southern landmarks, and intense food challenges. UT Culinary & Catering Program alumna Shona House of Rogersville, Tennessee, heads up…

With a rising demand for organic produce, free range livestock, and dairy and gluten-free options, clean eating has become more than a popular trend. Over the recent years, the United States Healthful Food Council (USHFC) has used its influence to support, guide, and endorse food businesses using ingredients and products that are healthy and safe…

UT Culinary & Catering Program’s Chef Robert Allen is a San Antonio, Texas, native who moved to East Tennessee in June 2015 to become corporate chef at Citico’s Restaurant & Club at WindRiver Lakefront Golf Community in Lenoir City. He garnered his first local honor in November 2014 by winning the March of Dimes Signature…

The best indicator of a quality education is how much students retain after graduation. For students pursuing a career in the food industry, retention is especially important. What you learn in culinary school will be the only foundation you have for your first job in the kitchen. Here are seven culinary lessons our graduates remembered…

Kate Johnson joined our culinary and catering program this summer after working for years as a teacher, ready to pursue a different passion: cooking great food. She documented her experience during each of the first four weeks with a video clip and a complementary journal entry. Week One “The support and knowledge from everyone at…

Indonesia-born executive chef Dadang (“DJ”) Djajadiredja (CEC, CFBE, CHE) has acquired three American Culinary Federation certifications throughout a 35-year career. He has led culinary teams at country clubs, cruise ships, hotels, and culinary schools from New York to Texas, and we are very happy to have him as a chef-educator at the UT Culinary &…

“Today, high-level performers are required to consistently perform at their maximum in high stress arenas for not just days or weeks, but for years. Therefore, high performance not only depends on how well we manage our work but also how well we manage our lives.” – Dr. Bill Moore Pursuing a career in the culinary…