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Elizabeth Buckner attended the University of Tennessee Culinary Institute and is currently the Executive Chef for a University of Tennessee sorority. She has a unique background offering something distinct as an instructor. She is a professional author and artist, as well as a professional chef. She writes instructional painting books for Plaid Enterprises, Inc., and her first book, 'Roses en Français', was a bestseller for the company. This has emphatically influenced her career as a...
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Cody D Boring was born and raised in Maryville, TN. He developed his interest into the culinary world by learning about growing and cooking with fresh vegetables and wild game alongside his parents. He graduated from William Blount High School with Culinary Arts Honors and continued this path at The Culinary Institute at the University of Tennessee. Cody studied under Executive Chef Peter Glander from Ruby Tuesday where he is currently working. He enjoys spending time with his wife ...
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Read the full article about fighting credit card fraud on the NY Times website here View Post
Fall is here...but before you shop for fabulous clothes you'll want the perfect foundation garments. Let lingerie and foundation expert Ilene Levy of Cheeks share her secrets for...uplifted tops and seamless bottoms!!
Join us for a cheeky shopping event with all the foundation goodies you'll need for the season ahead (and below)!!
Sunday July 19th 11am-1 pm
Worth New York Studio
100 Fifth Avenue at Liberty, 10th Floor
Pittsburgh PA 15222
RSVP to wardrobe@...
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In Europe, in the 15th century, nearly all house wares and other household items made from pottery were made out of orange clay called Pygg Clay. This included the containers made to hold small items such as the coins that workers earned each day. The coins would remain in those “pygg jars” until they were needed, so that they wouldn’t be lost.
Interestingly, the name of the barnyard animal did not become “pygg” (or today’s “pig”) ...
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Kelly Campbell Nicely has over 20 years of experience in the wine industry that includes teaching and selling wine. During her tenure with B&T distributing she shared with restaurant staff her knowledge, helping them to appreciate and sell wine. Over the past 20 years, she has taught wine tasting with chef Gary Nicely at the Glass Bazaar as well as hosting numerous wine dinners at local restaurants including Naples Italian Restaurant. Her extensive travels to major wine making ...
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As you are aware, Royal Crown Derby is known for their Royal Commemoratives and with the imminent birth of the second child to the Duke & Duchess of Cambridge, we are about to launch a new Royal Baby Collection.
To help you with promoting the new range to your customers you will receive the following on the day the birth is announced;
Three separate email communication - morning, mid day & afternoon covering the launch of the Royal Cat, June Branscombe range and the Teddy Bib Bear. ...
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One wedding trend I’m seeing more and more: A couple’s furry friend taking part in the ceremony.
I happen to love when pets are involved in the processional of a wedding, and I've actually done several weddings that included dogs. One of these featured a pair of pugs dressed in a bridal gown and tuxedo, respectively. Adorable! Other weddings had the pups serve as ring bearers, strutting down the aisle with satchels in their mouths containing the wedding ...
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Kelly Campbell (Nicely) has over 20 years of experience in the wine industry that includes teaching and selling wine. During her tenure with B&T distributing she shared with restaurant staff her knowledge, helping them to appreciate and sell wine. Over the past 20 years, she has taught wine tasting with chef Gary Nicely at the Glass Bazaar as well as hosting numerous wine dinners at local restaurants including Naples Italian Restaurant. Her extensive travels to major wine making ...
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NEW Royal Crown Derby Football Bear Paperweights available in red and blue shirts with the new Royal Crown Derby logo!
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Looking for a unique baby gift? Vista Alegre's elegant crystal Teddy Bear sculptures come with a pink or a blue bow.
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Ben Willis-Becker, Chef de cuisine at Holly’s, is a native of Knoxville where he started his culinary career 23 years ago. He received an associate degree in culinary arts and a BA degree in business and restaurant management. He has worked most positions a kitchen has to offer including pastry chef, chef de cuisine, and chef/owner. He has travelled throughout the country with his wife and two boys and he is happy to be back in his hometown to pass on what he has learned
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A cut above. Made in France, these finely crafted Laguiole Steak Knives are a dinner party staple. Inspired by pocket knives used by French shepherds 200 years ago, each knife handle bears the manufacturer's traditional bee design.MSRP $70.00 set of 6.
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John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and Chefs Eric Howren and Mark Estes. With a cooking style that is based upon Fine Classical French Technique intertwined with a Southern regional flair and fusion cookery.
Kelly Campbell Nicely has over 20 years of
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What is your business up to?
Instructors Cooking Classes Summer 2013
John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and Chefs Eric Howren and Mark Estes. With a cooking style that is based upon Fine Classical French Technique intertwined with a Southern regional flair and fusion
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The Wall St. Journal shares how to hold a dinner party:
(Excerpt:)
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Instructors
John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and Chefs Eric Howren and Mark Estes. With a cooking style that is based upon Fine Classical French Technique intertwined with a Southern regional flair and fusion cookery.
Robert DeBinder, a Knoxville native, learned the
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Our Cooking Class Instructors
Mary Aebischer, a native of Mexico City, is presently living in New Mexico. Aside from teaching at UNM, she continues to teach cooking classes while finishing her book on Regional Cuisines of Mexico.
John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and
...Read More
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