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 chef. Her approach to cooking is classic. Presentation is artful. Focus is healthy. Not diet.
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 countries and wineries has broadened her knowledge and passion for wine. Kelly recently became certified as a wine specialist.
Eddie Faircloth is an East Tennessee native, who has worked in some of Knoxville's best known restaurants; Litton's, Regas, and The Orangery. Eddie is currently the manager at Sweet P's Barbeque and Soul House. He has been there for over six years and has helped to create its world famous menu. Including daily, seasonal specials, and a quarterly Farm-to-Table dinner series. Eddie has created partnerships with the local farmers and producers to supply seasonal items and meats.
Terri Geiser is a culinary enthusiast, caterer and cooking instructor who appears regularly on WBIR. She loves entertaining and has a special interest in food and wine pairing. While staying in South Africa she learned about different foods, herbs, spices and cooking methods. She has been teaching for the Glass Bazaar for over twelve years and is currently the assistant director of the Culinary Institute Non-Credit Program at the University of Tennessee and works part time at Ashe's Wine and Spirits.
Kevin Green (Chef Kevin, Personal Chef) was born and raised in Knoxville, TN. He was captivated by both the science and artistry of food at an early age. It was a high school cooking class the inspired him to pursue a bachelor's degree in Nutrition at Lipscomb University in Nashville, TN. He has been cooking professionally for over 10 years and his work experience includes time spent at Nashville's 4-Star Capitol Grille at the Historic Hermitage Hotel as well as Ruby Tuesday, Inc. where he was a Corporate Chef for Research & Development. His culinary style has also been influenced by notable and prestigious local establishments including the R.T. Lodge and Blackberry Farm. He currently works as a personal chef in Knoxville and its surrounding areas offering a convenient and healthy, dining out alternative with his prepared meals. In addition, he also caters in-home dinner parties and small events. (http://www.chefkevingreen.com)
Joy McCabe is a regular guest on WBIR's Live At Five at Four. Her cooking influences come from a family of great cooks. Not just from her southern mother and grandmother but also from her three Greek aunts. They were always making something fabulous. Joy has been part of a supper club that started in 1987 and has used this experience to put together the perfect menu for entertaining or for a great family meal.
Gary Nicely is the Executive Chef for the award-winning Naples Italian Restaurant, where he has worked for 28 years. He has been teaching cooking classes for over a decade. He is a regular on Live at Five as well as being featured in many publications including the Home and Garden, the News Sentinel, Homes and Living and the Metro Pulse to name a few.
Michael Pfeffer has been pleasing Knoxville's palates for the past thirteen years. He has worked as a chef in such local eateries as Bravo, Cru Bistro & Wine Bar and currently Restaurant Linderhof, presenting authentic German cuisine. A student of food, Michael utilizes components from his broad ranging background to create unique and exciting flavors
David Pinckney, a culinary celebrity in Knoxville, apprenticed under Chef Bill Allen at The Orangery. In 1987 David accepted the Executive Chef position at the Orangery and has been doing cooking classes at Glass Bazaar for thirteen years. David was a Chef for the Tennessee Bicentennial Dinner at the James Beard House in New York. He is currently the Executive Chef of Cherokee Country Club. They are very excited to have David join their great team.
After 12 years as an Executive Chef in Knoxville restaurants (The Orangery, Edison Park and Bravo) as well as her experiences and education on the Las Vegas Strip with chefs: Bobby Flay, Gordon Ramsay (while a contestant on Hell's Kitchen) and Roy Yamagucchi, Carol started her own personal chef company, Sweet Productions. She provides in your home fine dining dinner parties, banquets, luncheons and a weekly meal planning service http://www.SweetProductionsByCarol.com
; Carol@SweetProductionsByCarol.com; (865)804-5991