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UT Culinary Institute

Picture of pots, seasonings and utensils

Community Cooking Courses

2018 Summer Schedule

*Registration closes 1 week prior to each class.

To be added to the waitlist, contact Terri at tgeiser@utk.edu

Click Here to Register for Classes Online

 

Special Opportunity Slice and Dice: Monday, August 6, 6:00-8:30 p.m. Knife skills are the foundation of all cooking. Become faster and more accurate with your knife work, and create dishes that cook evenly and look truly professional. In this hands on class, you will learn proper hand placement and the fundamental cuts- dice, mince, brunoise, batonnet, and julienne on a range of fruits and vegetables, how to section an orange, chop herbs without bruising them or losing flavor, and never again cry when cutting an onion. And for the grand finale, you will learn how to break down a whole chicken, including how to filet and create pockets in the chicken breast for stuffing. Snacks provided during class. Instructor: Chef Joseph Blauvelt . For attending this class you will have the opportunity to purchase a professional chef’s knife from Mercer Cutlery for $10.25. That is 75% off the retail value. You must order in advance by paying upon registration.

Kenwood Vineyards; A Taste of Sonoma: Thursday, August 23, 6:00-8:30 p.m. Join us as we explore the world of wine; regions, varietals, tasting and food pairing. Mariya Kovacheva, Now In-Market Wine Ambassador for Pernod-Ricard USA, will be leading us through a food and wine adventure, discussing well-made, terroir-driven wines from up-and-coming areas. Mariya especially delights in tasting wines and helping to develop menu-pairing profiles to complement diverse cuisines. Today Mariya is not only a candidate for the prestigious Master Sommelier title from the Court of Master Sommeliers, but holds the diploma from the Wine and Spirits Educational Trust.  Additionally in 2012, she became the first and only woman to have won the national titles of “TOP I SOMM” from the Guild of Sommeliers.

Pairings include: Kenwood Vineyards Sauvignon Blanc with Goat Cheese and Honeydew Melon Canapes; Kenwood Vineyards Chardonnay and Six Ridges Kenwood Chardonnay with Almond Encrusted Pan Seared Sea Bass with Coconut and Lime Rice Pilaf; Kenwood Vineyards Merlot and Six Ridges Kenwood Pinot Noir with Pork Loin stuffed with Mushroom Duxelles, Herbs and Onions with Haricot Verts on the side; Six Ridges Kenwood Cabernet Sauvignon and Kenwood Jackson London Reserve Cabernet Sauvignon with Beef Tips in Red Wine Sauce served over Puff Pastries with Mashed Potatoes; Kenwood Jackson London Reserve Zinfandel with Dark Chocolate Crepes with Fresh Seasonal Berries and toasted Hazelnuts

NOTE: This is not a hands on class

 


For more information or to register

Contact Terri Geiser
tgeiser@utk.edu

Types of payments accepted: Checks (to UT) and credit cards (Discover, MasterCard, Visa)

Fee for all classes: $50 unless stated otherwise

Location for all courses:

UT Visitor Center
2712 Neyland Drive, Knoxville TN 37916

Guest Chefs/Instructors

Joseph Blauvelt , Instructor, UT Culinary School from Columbia Missouri graduated with a dual degree in Culinary and Pastry Arts from Sullivan University in Louisville Kentucky, continuing on to work the Cannes Film Festival and pursuing baking instruction from Gerard’s Bakery in Oberkorn Luxembourg. After returning to the states, Joseph took the manager position for Sullivan University’s school bakery where he also became a Basic Baking instructor.  He has a passion for healthy, easy, natural cooking.

Holly Jones, manager UT Gardens Kitchen Garden, completed her B.S. in Plant Sciences. Her internship at the Santa Barbara Botanic Gardens in Santa Barbara, CA later earned her a position there. After working at Growing Solutions Restoration Education Institute she went to Maui to work in an organic food garden for a yoga retreat center and later as the lead gardener at a private estate. She currently oversees the sustainable production, maintenance, and display of perennial fruit, vegetable, herb, and cut flower crops for the UT Gardens Education Program. By providing a living display and through instruction she hopes to help people connect with nature and a healthy source of food.

Kelly Campbell, certified wine specialist,  has over 20 years of experience in the wine industry that includes teaching and selling wine. During her tenure with B&T distributing she shared with restaurant staff her knowledge, helping them to appreciate and sell wine. Her travels to major wine making countries and wineries has broadened her knowledge and passion for wine.

Amanda Kohler discovered her love of baking in high school and went on to become a Baking and Pastry graduate from The Culinary Institute of America. She later completed her degree in Business Administration in Hospitality. She has worked at a variety of establishments on the East Coast :Blackberry Farm, Perfect Wedding Cake, and The American Club Resort.

Lina Kinandjar, a University of Tennessee Culinary Institute and a National Hotel Institute (Indonesia) graduate is currently working at Citicos WindRiver in Lenoir City. She has a special interest in food preparation and her creativity and eye for color and appeal are exceptional. She also gained experience while employed at the Hilton Gatwick Airport in England and the Zurich Switzerland Hotel Engematthof.

Rosemarie Cirina earned her Culinary Degree from Thomas Danby College in Leeds, England and later completed Italian Cooking Certifications from Tuscany and Sorrento, Italy. In 2015 she completed the University of Tennessee Master Gardener Course. She was born in New Jersey and as a teen started working in her family’s food manufacturing facility that specialized in natural spaghetti and pizza sauces, fueling her passion in preparing and eating all-natural foods. Her culinary experiences are vast and include Sur La Table in California, Art Smith (Oprah Winfrey’s personal chef), Giada DeLaurentiis, Christopher Kimball (Cooking Light – Chef & Writer), Sara Moulton, Rocco DiSpirito, and Dave Lieberman.  

Terri Geiser is a culinary enthusiast, caterer and cooking instructor who appears regularly on WBIR. While staying in South Africa she learned about different foods, herbs, spices and cooking methods. She has been teaching cooking classes for over 20 years for the Glass Bazaar and previously for William Sonoma. She is currently the assistant director of the Culinary Institute Non-Credit Cooking Courses at the University of Tennessee. Check out Terri’s food blog at www.cookingwiser.com

 

The Culinary Institute at the University of Tennessee in partner with:

The Fresh Market logo
www.thefreshmarket.com

The flagship campus of the University of Tennessee System and partner in the Tennessee Transfer Pathway.

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