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UT Culinary Institute

Picture of pots, seasonings and utensils

Community Cooking Courses

2019 Summer Schedule

*Registration closes 1 week prior to each class.

To be added to the waitlist, contact Terri at

Click Here to Register for Classes Online


Hoepler Wines- An Elaborate Wine Dinner with the Wine Maker, June 3, 2019 6:00-8:30 p.m.

Christof Hopler, owner and wine maker for Hoepler Wines in Austria will share with us his knowledge and passion about his wines and the unique microclimate that enables Hoepler to make such delicious wines. Each wine is delicate, elegant and subtle, sharing similarities with wines from the Burgundy region. The Hoepler winery is a 47 hectare estate on the slopes of the Leitaberg Hills situated on the shores of the Neusieedlee Lake in Austria. This is not a Hands on Class.

August 6, 6:00-8:30 p.m. A Mexican Breakfast. In this hands on class you will learn all about cooking and eating the way they do down south of the border. You will use the frestest ingredients to make Chilaquiles, a breakfast casserole; Huevos Rancheros with Tomatillo Salsa; Mexican Bread Pudding; Guava and Cream Cheese Empanadas. Instructor: Chef Jeff Ross

August 29, 6:00-8:30 p.m. The Best Steakhouse.Learn how to cook a perfect steak every time and turn your kitchen into the best steakhouse! Get all the great tips including complete instructions on purchasing, cooking methods, and types of beef steaks. For the less expensive cuts the Ultimate Marinade will tenderize and add great flavor. You’ll learn what cuts are best for grilling and how to cook a steak on the stove top. Complete the steaks with flambé mushrooms, caramelized onions and roasted root vegetables.  Instructor: Chef Joseph Blauvelt


For more information or to register:

Contact Terri Geiser

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 has been in the food industry for 31 years. After graduating with a dual degree in culinary and pastry arts from Sullivan University, he pursued further baking instruction from Gerard’s Bakery in Oxford, London.

Holly Jones, manager of the UT Gardens kitchen garden, has a bachelor’s degree in plant sciences. An internship at the Santa Barbara Botanic Garden in California 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.

Rosemarie Cirina earned her culinary degree from Thomas Danby College in Leeds, England, and later completed Italian cooking certifications in Tuscany and Sorrento, Italy. In 2015 she completed UT’s master gardener course. Her culinary experiences are vast and include work at Sur La Table in California and with Art Smith (Oprah Winfrey’s personal chef) and celebrity chef Giada DeLaurentiis.

Jeff Ross is Blackberry Farm’s field school manager. With an education in American history and a profound passion for food, he now showcases his talents in cooking and the foodways of Appalachia at Blackberry Farm.

Kelly Campbell has more than 20 years of experience in the wine industry, including teaching and sales. During her tenure with B&T Distributing she shared her knowledge, helping vendors appreciate and sell wine. Her travels to major wine making countries and wineries has broadened her knowledge and passion for wine.

Jason Drotar is head sommelier at Blackberry Farm. After completing a second bachelor’s degree in restaurant management at the University of Central Florida, he interned Caesar’s Palace in Las Vegas.

Lee Payette is vice president and director of wine for Beverage Control Inc. He has 30 years of wine industry experience and has traveled for education to South Africa, France, Chile, Argentina, Australia, and Italy. Through extensive training in the Bordeaux region of France, he received the coveted Bordeaux Ambassador title. He has served as a wine judge in Tennessee for 13 years and has judged competitions in Florida, North Carolina, South Carolina, Kentucky, California, and Nevada.

Lina Kinandjar, a graduate of the UT Culinary Institute and the National Hotel Institute in Indonesia, works at Citico’s WindRiver in Lenoir City. She has a special interest in food preparation, and her creativity and eye for color and appeal are exceptional. She gained experience while employed at the Hilton Gatwick Airport in England and Hotel Engematthof in Zurich.

We’d like to thank The Fresh Market , Beverage Control Inc. and Knoxville Food Tours for their Great Partnerships!