June 1, 2021–
August 20, 2021
1:00 PM-8:00 PM
Friday, 8:00 AM-2:00 PM
UT Conference Center,
*Books and materials
are included in the fee
Partial scholarships available.
Greg Eisele, Director for the UT Culinary Program and President of the American Culinary Federation’s Smoky Mountain Chapter
Chef Greg says:As Culinary Program director, my responsibilities include managing the education of culinarians in the program and finding work in the industry for the graduates. I adapt and implement the curriculum for the program, teach courses, organize and schedule for the American Culinary Federation (ACF) certified chef-instructors. We execute at least 10 events per 12-week program session, which can serve anywhere from 80 to 200 people. The final event is off site, where we help with a nonprofit that needs our love. We’ve served Second Harvest Food Bank, the American Red Cross, and the Knoxville Police Department to execute an appreciation lunch for those organizations.
Read the rest of our interview with Chef Greg.