{"id":241457,"date":"2010-01-28T10:15:27","date_gmt":"2010-01-28T15:15:27","guid":{"rendered":"http:\/\/www.utk.edu\/tntoday\/?p=18477"},"modified":"2010-01-28T10:15:27","modified_gmt":"2010-01-28T15:15:27","slug":"ready-for-the-world-cafe-opens-feb-1-for-spring-semester","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/241457","title":{"rendered":"Ready for the World Caf\u00e9 Opens Feb. 1 for Spring Semester"},"content":{"rendered":"<p>KNOXVILLE &#8212; Are your taste buds ready for an international adventure?<\/p>\n<p>They&#8217;ll find it at the Ready for the World Caf\u00e9, which opens its 10-week spring semester run on Feb. 1.<\/p>\n<p>The Ready for the World Caf\u00e9 will be open from 11:30 a.m. to 1:30 p.m. each Monday through Thursday in the Hermitage Room on the third floor of the University Center.<\/p>\n<p>Students enrolled in Hotel, Restaurant and Tourism (HRT) 445, the advanced food production and service management class, plan and operate the caf\u00e9. ARAMARK, UT&#8217;s provider of dining services, prepares the food.<\/p>\n<p>Diners pay $11 for the all-you-can-eat buffet or $9 for a plate of food to carry out.<\/p>\n<p>Faculty and staff can use ARAMARK&#8217;s new UT Reward Card to receive a 15 percent discount at the caf\u00e9.<\/p>\n<p>The HRT students worked together to select recipes and design the first week&#8217;s menu, which includes baked chicken croquettes with peperonata (sweet peppers, tomatoes, onions and garlic cooked in olive oil); Parmesan-encrusted tilapia with clementine gremolata; pork loin with pineapple relish; ratatouille Franc\u00e9, pomme de terre les epinards (yukon potatoes with spinach), corn souffl\u00e9 and artichoke, arugula, pepper and mushroom salad.<\/p>\n<p>Donetta Poisson, instructor for the class that manages the caf\u00e9, said the caf\u00e9 provides students with hands-on experience in running a restaurant while offering the campus community and public a unique lunch experience.<\/p>\n<p>&#8220;We have six very enthusiastic, young, aspiring restaurateurs who will be running the caf\u00e9 this semester,&#8221; Poisson said. &#8220;You&#8217;ll enjoy the delicious menus and interesting themes they come up with; and they will gain valuable experience that will allow them to prepare for future careers in the food industry or related fields.<\/p>\n<p>&#8220;We hope you&#8217;ll visit the caf\u00e9 this semester and see what a delicious experience it is.&#8221;<\/p>\n<div style=\"display:block;width:540px;height:300px;\" id=\"player\"><\/div>\n<p><script src=\"http:\/\/www.utk.edu\/tntoday\/wp-content\/themes\/tennessee-today\/scripts\/RFTW-Cafe.js\" type=\"text\/javascript\"><\/script> <\/p>\n<p>Here&#8217;s a look at the students who will be managing the caf\u00e9 this semester:<\/p>\n<ul>\n<li>Brittany Bivins, of Manchester, is a junior majoring in nutrition with a minor in hotel, restaurant and tourism management. She has worked as a server at Calhoun&#8217;s on the River and has volunteered with several child nutrition organizations. She plans to get her master&#8217;s degree in nutrition from UT. She wants to be a pediatric nutritionist.<\/li>\n<li>Chris Hegseth, of Knoxville, is a junior in hotel, restaurant and tourism management. He grew up in Sevierville, and has worked at Dollywood&#8217;s Grandstand Caf\u00e9 for five years. He also has worked at special events, including the Cystic Fibrosis Wine on the Water fundraiser. His goal is to own his own restaurant.<\/li>\n<li>Kerri Kimzey, of Germantown, is a senior in nutrition. She is minoring in Spanish and hotel, restaurant and tourism management. She works for Rex Bradford Jones Catering Co. as a catering server. She plans to attend culinary school soon. &#8220;I lived in Granada, Spain, for a semester, which is where I realized my passion for food and foodservice, which is why I became a nutrition major,&#8221; she said.<\/li>\n<li>Holly Phillippi, of Gallatin, is a junior in nutrition with a minor hotel, restaurant and tourism management with a concentration in pre-med. She plans to go to medical school and become a doctor.<\/li>\n<li>Kate Rogers, of Alcoa, is a senior in hotel, restaurant, and tourism management. She has worked and bartended at Stinker\u2019s Barbecue in Maryville. Her goal is to be an event planner.<\/li>\n<\/ul>\n<p>&#8212;<\/p>\n<p>C O N T A C T :<\/p>\n<p>Amy Blakely (865-974-5034, amy.blakely@tennessee.edu)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>KNOXVILLE &#8212; Are your taste buds ready for an international adventure? They&#8217;ll find it at the Ready for the World Caf\u00e9, which opens its 10-week spring semester run on Feb. 1. The Ready for the World Caf\u00e9 will be open from 11:30 a.m. to 1:30 p.m. each Monday through Thursday in the Hermitage Room on [&hellip;]<\/p>\n","protected":false},"author":233,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-241457","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/241457","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/233"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=241457"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/241457\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=241457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=241457"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=241457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}