UT Culinary Program

Read the full testimonial below.
"Going back to school at 37 as a wife, mother of four, wedding cake designer, and caregiver wasn't something I took lightly. There were plenty of days when it would have been easier not to show up. But earning my Culinary Arts education from the University of Tennessee is one of the accomplishments I'm most proud of.

I came into the program with experience in baking and food service, but UT challenged me to think bigger. Through kitchen labs, production work, menu planning, and service, I gained skills that stretched far beyond what I already knew. More importantly, I learned to trust myself in new ways and gained confidence in my ability to lead, adapt, and grow.

The instructors pushed us to work hard, hold ourselves to a professional standard, and take pride in what we produced. They expected excellence, and that expectation helped me become a stronger culinary professional. What I found at UT was more than culinary training. I found confidence. I found purpose. I found a community of people who genuinely wanted to see each other succeed. The relationships I built and the lessons I learned will stay with me throughout my career.

This program reminded me that it's never too late to invest in yourself and pursue something you're passionate about. I'll always be grateful for the experience, the opportunities, and the people who helped make it possible. I also have to praise my sweet family. My kids have sacrificed a lot of time with their Mom for this. And thank you to my Husband for saying, "It's your turn," and sending me to school."
- Haley Carson, graduated in April 2026.

Are you craving a career change in 2026? 👨‍🍳

Let your passion for cooking lead the way to a fulfilling career.

The next available culinary session starts September 21, 2026! Visit utculinary.com for details, or contact program director Greg Eisele at [email protected] or 865-974-3734 to schedule a one-on-one tour.

Do you know a 9-12 grader interested in cooking and the culinary industry? We are hosting a summer camp! 👨‍🍳

Register your child now: tiny.utk.edu/KidsU2026

Explore more camps: utkidsu.com

Read the full testimony below.
"During my time at the Culinary Arts Program for UT, I was exposed to many perspectives on food preparation and kitchen management. While it is a chemical science in foundation, it is an art in ex*****on, and this class definitely showcased both some of the basic objective knowledge needed for all chefs (albeit with a bias towards the traditional French method) and the great variety of personal styles you'll find in the culinary world. The event planning assignments emphasized reverse-engineering: envisioning your final product and then working back from there to determine which ingredients and techniques are available, while considering factors like budget, prep time, and customers' palates.

Because it was fast-paced, it quickly revealed students' strengths and weaknesses so that we were able to self-evaluate and understand where we wanted to focus further education. Personally, it boosted my confidence a lot to see how much my prior self-study had paid off, excited me by how much I could still learn, and helped me increase my efficiency and flexible thinking through the friction I experienced under the varied leadership. The teachers gave insight and hands-on assistance to anyone who asked questions or was struggling with a concept. Furthermore, job opportunities were also made available through diligent efforts in the class. Some of us went to stages, paid internships, or received job offers through the supportive and well-connected network of the American Culinary Foundation in Knoxville. I enjoyed my time with many of the instructors, my classmates, and the interesting recipes we all prepared together. While short, I will remember this experience fondly for many years!"
- Molly Duff, graduated in April 2026.

KnoxWorx is a city-wide workforce development collaborative that helps individuals obtain training and credentials in high-demand industries, leading to full-time employment.

Thankful to be a part of an amazing community!

Learn more: knoxworx.klf.org/knoxworx-culinary-training/

Are you ready to start your culinary career in 2026? 👩‍🍳

The next culinary session starts on September 21, 2026. There's a spot left just for you!

Visit utculinary.com for details, or contact program director Greg Eisele at [email protected] or 865-974-3734 to schedule a one-on-one tour.

UT CULINARY GRADUATION DAY! 👨‍🍳

Nine students completed the eight-week UT Accelerated Culinary Program today with a celebration for about 100 family members, friends, and special guests.

Congratulations to Haley Carson, Brooklyn Cruize, Molly Duff, Rachelle Hardee, Kristyn Murphy, Colin Osborne, Anika Soar, Apicha Srisomboon, and Danetrius Tolliver.

The next session starts on September 21, 2026! Visit utculinary.com for details or contact program director Greg Eisele at [email protected] or 865-974-3734 to schedule a one-on-one tour with Greg Eisele.

UT CULINARY PROGRAM STUDENT PROFILE 👨‍🍳

NAME: Danetrius Tolliver

HOMETOWN: Chattanooga, TN

WHY DID YOU CHOOSE THE UT CULINARY PROGRAM?
To receive professional training that will strengthen my baking and cooking skills. Also, to help me become a certified private chef.

WHAT DO YOU HOPE TO GAIN FROM THE PROGRAM?
Professional skills in cooking and baking, earn certifications, build confidence and discipline needed to become a successful private chef.

DO YOU HAVE ANY CULINARY EXPERIENCE? ARE YOU SELF-TAUGHT OR DID SOMEONE TEACH YOU?
Cooking runs in my family. My grandparents were cooks and pastry chefs, and my mom baked as well.

WHAT MOTIVATED YOU TO PURSUE A CULINARY CAREER?
Cooking food, and baking cakes. Just seen the joy on peoples faces when they receive it motivates me. Creating that happiness through food is my passion and the reason I want to pursue.

WHAT IS ONE FOOD DISH YOU WANT TO LEARN HOW TO MAKE?
Master professional custom cakes.

WHAT ARE YOUR CAREER GOALS?
My goal is to become a certified private chef in both culinary arts and bakery/pastry.

LEARN MORE:
Our next culinary session starts on September 21, 2026.

Please visit utculinary.com or call 865-974-3181 tor details about our 8-week accelerated certificate program.

On Monday, the culinary students went on a field trip to Windy Hill Farm and Preserve in Loudon, Tennessee. 🥬🥕🧄🫜

Instructor Chef Ben Warrick is the executive chef at Windy Hill Farm and Preserve and gave them a tour around the farm.

His seasonal, farm-to-table menus reflect a deep reverence for the region's rich culinary heritage, drawing inspiration from the local landscape and shaped by years of mentorship. With a commitment to hyper-local, sustainably sourced ingredients, Chef Warwick crafts refined, boundary-pushing dishes that honor his roots while redefining regional cuisine.

Our next culinary session starts on September 21, 2026.

Please visit utculinary.com or call 865-974-3181 for details about our 8-week accelerated certificate program.