The University of Tennessee Culinary & Catering Program Presents “Cooking Like the Pros”
Expand your culinary horizons, develop new skills, learn new flavors and work in a state-of-the-art instructional kitchen under the instruction of American Culinary Federation Certified Chefs.
Chef Greg Eisele (CCC/PC-II) advanced from a 15-year-old busboy to executive chef at the award-winning 7th Inn restaurant in two years. Eisele later worked as a regional chef for ARAMARK Corp. for 25 years. Currently, he is director of the University of Tennessee Culinary & Catering Program and president of the local chapter of the American Culinary Federation.
No skills are required to enroll. You must wear closed-toe shoes and long pants. You’ll prepare all or portions of the food and will be able to taste what is cooked during the class session. Recipes will be provided by the instructors. All registrations must be made one week prior to the start of class. If for any reason you can’t attend class, please send someone in your place. No refunds or transfers will be given. All cooking classes in Knoxville, TN will be held at the UT Conference Center (4th floor kitchen) in downtown Knoxville unless noted otherwise.
Expand your culinary horizons, develop new skills, learn new flavors and make discoveries. We offer various programs for those looking increase their culinary knowledge.
We offer a wide variety of courses from cookie and cake decorating to making bread, pies, and tarts.
Explore the principles of home food preservation. This session focuses on preserving high-acid foods using a water-bath canner. You’ll receive instruction in basic food chemistry as well as hands-on canning experience. Instructors: Heather Kyle and Chris Sneed, UT Extension educators.
Cooking International Cuisine
Learn to develop creative meal plans and hone your cooking skills while experiencing varied cuisines — from a typical backyard barbeque to meals with international flair.