Students from the UT Culinary & Catering Program cooked up a mouth-watering feast on April 5 to show appreciation for supporters of Second Harvest Food Bank and first responders in Blount County.
Hosted at Second Harvest headquarters in Maryville, this event served as a part of the students’ final exam before their graduation on April 7.
Adam Lopez served as the student executive chef for this event. His menu was Greek-inspired and included all of the Mediterranean flavors we know and love. View menu.
The UT Culinary & Catering Program uses events like this one to give students hands-on training so they are prepared to enter the real world of foodservice when they graduate.
Lopez agreed that this type of interactive instruction has been beneficial to himself and his classmates since cooking and running a kitchen is not something you can do well sitting down.
“It really gets us in the mindset of how these events take place, how they are set up, what equipment you need. It gets us thinking for our future, for our jobs and whatever we’re going to end up doing after this.”
As students participate in these live catering events and the other small group classes taught in our own kitchen, they are given many opportunities to network with professional chefs, caterers, restaurants, and hotels both local and corporate.
In fact, most students already have culinary jobs lined up when they finish the 12-week program.
If you’re looking for a culinary program that will increase your chances of finding a job after graduation, read more about how the UT Culinary & Catering Program will set you up for success.
The UT Culinary & Catering Program will teach you everything you need to know to advance your career in the food industry, whether you want to start your own business or be a part of something bigger.