tag:blogger.com,1999:blog-84663155576208700872011-04-21T22:15:04.187-07:00Stevehttp://www.blogger.com/profile/10477142228585987107noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-8466315557620870087.post-89830757527090765842008-01-25T08:52:00.001-08:002008-01-25T08:57:10.787-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://culinary.utk.edu/images/anton.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 156px; height: 202px;" src="http://culinary.utk.edu/images/anton.jpg" alt="" border="0" /></a><span id="stories_text"><br /><i>“Knoxville’s food scene is a melting pot waiting to bubble over,” says Antun, a beast of a New York personality. “And the institute brings a level of professionalism to Knoxville not previously experienced. And we expect it to continue.” In a sense, Antun’s culinary program, which just opened its first classes in October, is concrete proof that food is getting big in Knoxville. So, Antun has sort of symbolically positioned himself to lead the charge. That is why he is our ceremonial “Top Chef,” even though he isn’t actually working in a restaurant currently. Antun’s culinary program also highlights the growing need for chefs. “By 2012, for every 100 chefs, we’ll need 120 replacements,” explains Antun.</i></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8466315557620870087-8983075752709076584?l=utculinary.blogspot.com' alt='' /></div>Stevehttp://www.blogger.com/profile/10477142228585987107noreply@blogger.com0