UT Culinary Institute

04/29/2022

04/08/2022

food4VOLS is making an impact on the UTK Campus and surrounding community!
https://www.youtube.com/watch?v=AWjBR262mhQ

Help us continue the work and grow the program
https://securelb.imodules.com/s/1341/utaa/form/19/form.aspx?sid=1341&gid=2&pgid=3204&cid=4841&dids=3582&src=shrturl

03/05/2022

Professional Cookery students head to Tennessee for work experience and cultural visit.

03/05/2022

There is still time to get your St Patricks Day tickets for the RJ Rockers beer education class with a special Irish dinner prepared by culinary students at SERC in Belfast Ireland
St Patrick’s Day Dinner

Dinner menu includes:

Jawbox Belfast gin cured salmon, Irish potato farl, roast beets, pickled red onions, peat smoked Burren Balsamic vinegar pearls

Champ and ham hock potato cakes with Irish cheddar scramble

Cider and Irish Black Butter glazed pork neck with creamed leeks

Burren Bob’s Irish spiced roast chicken with roasted cabbage and duck bacon

Traditional Irish lamb stew and wheaten bread scone flavoured with thyme and bacon, served with a smoked dulse butter from the shores of St Patrick’s homeland

Chocolate Guinness cake, apple and cinnamon compote, orange frosting, Irish Black Butter and whiskey Chantilly, and a Baileys custard

get your tickets at

RJ Rockers Beer Education Class.Thursday March 17, 6:00-8:00pm.

02/23/2022

Ready for the World Café is officially starting next week at the UT Culinary Institute. Each café will start at 11:30am, and will consist of a 3 course meal.

Our schedule for the semester is
March-3 – South Florida
March-10- New England
March-24- California
March-31- Pacific Northwest
April-7- New York
April-21- Mexican Border

For tickets https://secure.touchnet.com/C21610_ustores/web/store_main.jsp?STOREID=35

01/27/2022

Join us on St. Patrick's Day for a special beer class to raise funds to fight food insecurity in Knoxville! We will have beer education presented by Adam Ashcraft from RJ Rockers, and we will have students from SERC Culinary Arts Program in Belfast Ireland here preparing authentic Irish dishes for St. Patrick's Day! https://secure.touchnet.com/C21610_ustores/web/product_detail.jsp?PRODUCTID=2568

03/26/2021

Thanks to class participants for sending these great photos from the March 18 UTK Be Well virtual cooking class. Chef Jeff Ross provided instruction for making a quinoa and buttermilk dressing breakfast bowl with all the trimmings. In the class, participants learned how to poach an egg, make shiitake mushroom bacon and how to garnish the dish with healthy vegetables, providing color and texture to this amazing dish. Tips included ways to make the recipe with fruit or other vegetables of your choice. Join us for the next UT CI community cooking class, April 15th with Chef Luca Giori.
Registration information: https://tiny.utk.edu/culinaryclasses

03/04/2021

Thank You Terri for the great pictures from the recent Olive Oil Chicken Confit class!
For more classes like this and more, visit our site https://secure.touchnet.com/C21610_ustores/web/store_main.jsp?STOREID=35

02/25/2021

What a great opportunity to learn how to make gnocchi from someone who has lived most of his life in Italy. People responded it was one of the best classes so far, they loved the results and enjoyed making gnocchi step by step with the instructor. Thanks to everyone for sharing your photos.
Don't miss out on all the fun. Join us for our next class or one of the upcoming food and wine tasting events.
For more information visit the website: https://secure.touchnet.com/C21610_ustores/web/store_main.jsp?STOREID=35

02/16/2021

Actually, curry is a popular dish in India, not a spice. There are as many curry dishes as there are cultures, ethnic groups, spices, herbs fruits and vegetables. The British created curry powder to bring forth the characteristics of the food. True Indian food doesn’t even have curry powder but instead, most often the dishes are seasoned with garam masala.

Garam masala is a combination of spices and can vary depending on the region and the chef’s preference. The most common spices used in garam masala includes turmeric, cinnamon, cardamom, coriander, cumin, black pepper and fennel. But as you travel south the spices increase in heat depending on the type of pepper used.
To learn more and enjoy delicious food join in the next UT Culinary Institute Community cooking class. Jeff Ross will be showing us how to make Chicken Confit and you can cook along with the chef with a prepared food kit. For registration information: https://tiny.utk.edu/culinaryclasses.

Thanks to everyone for sharing your photos from the recent Shrimp Curry class with Cooking Instructor Jes Thomas.

02/09/2021

The UT Culinary Institute Virtual Food and Wine tasting was a great way to celebrate an early Valentine's Day or to spend time with friends. Red wines from Australia, Argentina, Austria and the Apothic sparkling from CA were paired with sage and pepper beef sliders, pepperoni and mozzarella tarts, polenta with mushroom compote and chocolate cake with raspberry sauce. Thanks Jill for sharing this lovely photo! The next wine tasting is scheduled for March 25. Email Terri for more information [email protected].

02/02/2021

UT Culinary Institute Community Cooking class. Guests had the pleasure of cooking along with vet/chef Luca from Italy while he made Canederli della Tirolese, a Northern Italian dumpling made with left over Italian bread, chives, onion, speck (bacon), and eggs, served with butter, Parmesan cheese in a rich hearty broth. Susan said it was great fun and delicious. Find out how you can join the next class.
Registration information: https://tiny.utk.edu/culinaryclasses