Instructors
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
...Instructors
Kelly Campbell Nicely has over 20 years of
...July
July 8, Monday, 6:00 p.m. Essence of Flavor Gary Nicely, $48.00
You’ll enjoy every bite. On the menu: Pan seared Moroccan style potato pancakes with toasted almonds, sun dried tomatoes and basil oil; Snake River Farms Pork Tenderloin Saltimbocca with Prosciutto de Parma, aged provolone
...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
...Amazing April
Instructors
Robert DeBinder, a Knoxville native, learned the
...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
...July Events
The Wall St. Journal profile's Thomas Keller, and mentions Keller's Raynaud hospitality tableware.