Join us for our new intense four-session 21st Century Chef course and gain the skills to electrify, thrill, and inspire your dinner guests. Certified executive chef Greg J. Eisele will show you how to use the latest cooking techniques. You’ll get a hands-on learning approach on how to operate a sous vide circulator, gravity siphon infuser, smoking pistol, immersion blender, vacuum sealer, and more.
You’ll also take home your own sous vide circulator ($145 value) and receive a $400 credit should you enroll in the 12-week UT Culinary & Catering Program.
Session #1: Wednesday, January 24, 2018 (Spring) | Tuesday, August 21, 2018 (Fall)
Students will make Boursin Soufflé Stuffed Cornish Game Hen, Dilled Fennel, Sunflower Risotto, Steaming Woodland Mushrooms, and Chicken Au Jus.
Session #2: Wednesday, January 31, 2018 (Spring) | Wednesday, August 29, 2018 (Fall)
Students will participate in modern cheese production, focusing on Sundried Tomato Ricotta and Mozzarella Balloons, and learn the art of Swirling Plate Painting.
Session #3: Wednesday, February 7, 2018 (Spring) | Wednesday, September 5, 2018 (Fall)
Students will make a Melting Asian Shrimp Bowl, Reverse Tempura, and Scallop Tartare.
Session #4: Tuesday, February 13, 2018 (Spring) | Wednesday, September 12, 2018 (Fall)
Students will participate in advanced event execution, learning how to manage an upscale dinner event for 30 people. Students may invite two family members or friends.
Register now! Enrollment for this course is limited.
Register at utnoncredit.com or call 865-974-0150.
Course # 18WI501 (January/February)
Course # 18SU501 (August/September)
1/24/2018-2/13/2018 OR 08/21/2018-09/12/2018
6:00 PM to 9:00 PM, 4 classes
UT Conference Center, downtown Knoxville