2_mark-mckinneyOur “Learning to Be a Chef” cooking series returns this fall with Mark McKinney, an executive chef.

This learning opportunity allows you to have a hands-on professional cooking experience in an open and inviting forum.

No skills are required. You’ll prepare all or portions of the food and will be able to taste what is cooked during the classes.

Each class meets one time from 6:30-8:30 p.m. in UT’s state-of-the-art instructional kitchen.

The fee for each class is $49. A materials fee of $10-15 (depending on the menu) is due to the instructor at each class.

Seven of our fall courses are new:

Refined American Cuisine Inspired by The Inn at Little Washington (Sept. 14), Vegetarian Gourmet (Sept. 21), Sauteing (Oct. 5), Grilling (Oct. 19), Whole Grains (Dec. 3), Fresh Thai (Dec. 10), and Not So Christmas Dinner (Dec. 17).

We’ve also brought back two old favorites: Knife Skills (Sept. 28) and Desserts (Oct. 12).

Darrin Devault, UT Professional & Personal Development

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