In partnership with the UT Culinary Institute, Be Well is happy to announce the sponsorship of a series of healthy cooking classes. The classes are offered to UT employees free of charge to educate the community and share new and healthy culinary tips. Unless otherwise noted, classes are held at the UT Visitor’s Center.
Class spaces are very limited so registration is on a first come, first serve basis until all available spots are filled. Any additional registrations will be added to a wait-list. Available classes are listed below. Registrations will open 3 weeks before the class time.
CLICK HERE to register for the Be Well Healthy Cooking Classes.
Wondering what to do with all those left overs? In this hands on class you will learn how to take your left overs to the next level by turning them into delicious, comforting soups. You will create two soups, one a stock based and the other a cream based soup. The left overs will be provided for you to create a Slow Cooker Chicken Tortilla Soup and a White Bean, Vegetable and Ham Soup. Instructor: Beth LaFontaine & Terri Geiser
Special Opportunity Slice and Dice. 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, and julienne. You’ll chop herbs without bruising them or losing flavor, and never again cry when cutting an onion. And Chef will demonstrate how to filet a chicken breast for sautéing. After you’ve completed your now professional cuts you will create a delicious stir fry.
Instructor: Chef Joseph Blauvelt
We will have two desserts from Cooking Light.