Guest Chefs/Instructors

Kelly Campbell has over 20 years of experience

in the wine industry that includes teaching and

selling wine. During her tenure with B&T distrib-

uting she shared with restaurant staff her

knowledge, helping them to appreciate and sell

wine. Her extensive travels to major wine making

countries and wineries has broadened her

knowledge and passion for wine. Kelly recently

became certified as a wine specialist.

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 previ-

ously for William Sonoma. She is currently the

assistant director of the Culinary Institute Non-

Credit Cooking Courses at the University of Ten-

nessee. Check out Terri’s food blog at

www.cookingwiser.com

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 went on to complete her

degree in Business Administration in Hospitality.

She has worked at a variety of establishments on

the East Coast including Blackberry Farm, Perfect

Wedding Cake, and The American Club Resort

Heather Kyle-Harmon has been with UT Ex-

tension since 1997 where she enjoys serving the

residents of Knox County. Her undergraduate

degree is in Child Development from The Univer-

sity of Tennessee and she earned her Masters in

Agriculture and Extension Education. Heather's

areas of focus and teaching experiences include

food safety, canning, parenting, personal finance

and chronic disease education.

The University of Tennessee Culinary Institute Presents:

Community Culinary Classes

Guest Chefs/Instructors

Joseph Blauvelt , instructor, UT Culinary School is

originally from Columbia Missouri . He has been in

the food industry for 31 years . Joseph 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, natu-

ral cooking, .

Walter Lambert started learning to cook when he

was nine and maintained his love of cooking through-

out the many years he worked at the University of

Tennessee. His late wife Miss Anne was always there

to share in his passion. Chef Walter has published nine cookbooks which you will find in Food City stores all around the area. He is currently the T.V. chef at WVLT. Donna Parang is a graduate of UT’s Culinary Insti-

tute and the former owner of Bella Luna Restaurant

on Market Square. As a chef and culinary instructor,

she regularly appears on WBIR, teaches cooking clas-

ses and is an occasional caterer. Her specialties in-

clude Italian, Persian, and healthful farm to table cui-

sines. She is also available for kitchen consultation –

setting up, use of equipment, and menu planning.

Jeff Ross, Blackberry Farm’s Field School Manag-

er. With an education in American history and a

profound passion for food, he has found at Blackber-

ry Farm, a place to showcase his talents In cooking

and the food-ways of Appalachia.

Hands On, Skills Based

Cooking Courses

With House Made Recipes

from Professional Chefs

To Register:

Contact Terri Geiser at 865-963-9277 or

email tdgeiser@comcast.net

Payments Accepted:

Checks (to UT) mail to UT RHTM, 110

Jessie Harris Building, 1215 W. Cumber-

land Avenue, Knoxville, TN 37996-1900

Attention: Marcia Lane

and Credit Cards,

Fee for all Classes: $50.00 unless stated

otherwise

Location for all Courses:

UT Visitor Center, 2712 Neyland Drive Knoxville TN

#UTShopEatSleep

Follow and share with the Department of Re-

tail, Hospitality, and Tourism Management

(RHTM) on Social Media.

January/ February Classes

Pasta Making 101, Thursday, January 19, 6:00 PM–

to 8:30 PM– Chef Walter Lambert will join Terri to

guide you through the process of making fresh pasta and

sauces. Making pasta is easy and

worth the time and effort. You

may ask, why bother? Simple, it is

so good and very different from

boxed dry pasta. In this hands on

class, you will learn how to make

fettuccine, pappardelle and tor-

tellini pasta and two delicious

sauces appropriate for the size

and shape of the pasta. Instruc-

tors: Chefs Walter Lambert &

Terri Geiser.

Chocolates and Confection Treats , Thursday,

January 26, 6:00 PM to 8:30 PM- In this hands on

class, students will develop the skill to make outstanding

chocolate desserts. Selection will include chocolate truf-

fles, pralines, and cherry cordi-

als . You will learn tips behind

working with chocolate for

making irresistible delights.

Instructor: Amanda Kohler.

A Cozy Valentine's Day din-

ner at home, Thursday, February 2, 6:00 PM to

8:30 PM. Students will be inspired in this hands on class

when they learn skills to perfect

this menu at home. Recipes will

include Grilled Caesar salad,

Chicken Florentine with chive

veloute, Rosemary Roasted finger-

ling potatoes Chocolate Pot de

crème. Our chef will demon-

strate how to butterfly chicken

breasts, prepare fresh spinach for

Florentine. and provide instruction for making fresh

croutons, grilled romaine, Caesar salad dressing and pot

de crème.

Instructor: Joseph Blauvelt.

February Cont./March Classes

Knife Skills and Sushi Making, Thursday, February

16, 6:00 PM to 8:30 PM. In this hands on course you’ll

learn all about making Sushi and developing the knife skills

that go with this artful prepara-

tion. You will learn how to assem-

ble the rolls from start to finish

including the prep for preparing

the ingredients for California and

Philly rolls. Your new knife skills

will impress family & friends. In-

structor: Chef Andrew Stock.

Master the Art of Pizza Making, Thursday, March 2,

6:00-8:30 PM- In this hands on class you will learn how to

create the best dough, including the type of flour to use,

how to mix the ingredients, what yeast to use and how to

roll out the dough. You will also learn how to make deli-

cious sauces and how to portion it out for the pizza. You

will take this information back to your group's station to

create the winning pizza.

Each group will have access

to the same basic ingredi-

ents with optional ingredi-

ents to use creatively to cre-

ate the best pizza. The

groups will then share their

pizza with the instructor and assistants who will select the

winning pizza to be Featured as the Pizza of the Day at

Dazzo's. Instructor: Chef Joseph Blauvelt

Cast Iron Cooking, Thursday, March 30, 6:00-8:30

PM-Class participants will learn how to care for and cook

in one of America’s treasures, cast iron cookware, provided

by Lodge Manufacturing Company right here in Tennes-

see. Cast iron is great for hard searing meats, browning

and braising for ultimate flavor,

and baking in the oven. In this

hands on class you will learn

how to make a three course

meal using different cooking

techniques with cast iron

cookware. Instructor: Chef

Jeff Ross. Closed

April Classes

Food and Wine Dinner, Thursday, April 6, 6:00-

8:30 PM- Italy produces the most wine in the world so

for some people the varietals may be new. No worries,

Kelly will share her vast knowledge about wine and put

you at ease when making your selections. Terri has se-

lected the perfect menu for these amazing wines includ-

ing Italian sausage & sweet pepper Bolognese with fine

herb hand made pappardelle, Dungesess Crab Arancina

with crème fraiche and lemon; Wild mushroom tarts

with truffled cheese; and seasonal fruit with zabaglione

and sweet cake. Each dish will be served with a delicious

Italian wine. Wine Specialist, Kelly Campbell, Chef

Instructors: Donna Parang and Terri Geiser.

Note: This is not a hands on class.

Healthy Indulgence. Thursday April 20, 6:00-8:30

PM– Rescheduled from fall semester. Here’s your

chance to start being good to your heart and body and

just in time for summer. If you are looking for new and

exciting recipes then this hands on class is for you. We

will be making an appetizer, entrée and dessert that will

wow your heart and body. You will learn how to pre-

pare delicious recipes to share with friends and family

that won't stretch your waistline. The menu will include:

Chipotle Portobello and roasted red pepper sandwiches,

Homemade baked tortilla chips with homemade hum-

mus; Herb crusted salmon with cucumber dill cream;

Warm spinach salad; Dark Chocolate dessert bar. In-

structors: Heather Kyle-Harmon and Beth Lafon-

taine.

Whether you’re a beginner in the kitchen or a seri-

ous amateur, our hands-on cooking classes offer

some-thing for everyone. Sign up to attend a class

to learn new culinary skills, enjoy great food, meet

new people and have lots of fun.

If you love to cook and love the taste,

quality and the process of making some-

thing homemade from scratch, you will

love our classes.

They focus on techniques and skills that

are easily duplicated at home.