Zach Hodge wanted to teach, so he got a degree in English from the University of Tennessee and spent two years teaching. But he also enjoyed cooking and creating, starting at the Copper Cellar during college. He worked in various restaurants, but at the Lonesome Dove Western Bistro Knoxville in the Old City, he went from cook to shift leader to manager to chef. Lonesome Dove Western Bistro Knoxville features a wild game menu including duck, rabbit, rattlesnake, elk, quail and other wild game, as well as beef and seafood.

Combining his love of creative cooking and teaching seemed to be an obvious choice and this school year (2023-24) he is teaching Culinary Arts at Union County High School.

My first impression when walking into the classroom was that of pandemonium. Students were gathered around various steel tables mixing, pouring, observing, talking, walking and laughing. The atmosphere was relaxed and upbeat. Nothing about this room seemed like what I thought a ‘classroom’ would be.

Cupcakes, from scratch, were being made at two stations. One was mixing batter for pumpkin cupcakes, the other red velvet. A large box of disposable spoons was available, and the students were encouraged to taste what they were making at different stages of the process. And I can personally attest that the pumpkin batter was quite lovely.

Mayor Jason Bailey applied for a Three Star grant from the TN Department of Economic Community Development, and this paid for much of the equipment in the classroom kitchen. But ingredients are expensive, and this Culinary Arts class must be self-sufficient. The students manage this by cooking exquisite meals for UCHS sports teams and various occasions, charging for the meals what they need to pay for the ingredients. These Culinary Arts classes have prepared teriyaki chicken, chicken alfredo, shrimp and grits, braised ribs, truffle mac and cheese and intricate charcuterie boards (see photos).

Whatever money they make is put back into the program. I asked the students which of the meals was their favorite and the overwhelming response was “chicken alfredo.” For many students, this was the first time they had tasted that dish, and all declared it a winner!

The students cook from scratch. They do not purchase ground meat, for example, they grind meat themselves when the recipe calls for it. They make their own pepper sauce (guajillo, serrano, and ancho chili peppers). Recipes are posted on a large Smartboard that can be seen from anywhere in the room.

On occasion, I’ve purchased fresh gnocchi from the Food City refrigerated section. Some stores carry it frozen, dried or vacuum-sealed on the shelf. Gnocchi (pronounced "n(y)oh-kee") is a type of Italian pasta that consists of soft, chewy dumplings. They have a dense texture and potato flavor and are hearty and unique pasta. Gnocchi has been a traditional type of pasta in Italy since Roman times.

I’ve always thought that I enjoy (limited) cooking. But I must admit, I have never boiled the potatoes, peeled them, riced them, mixed them with egg, cheese, flour, and basil, rolled the dough out, and cut it into small pieces for deep frying. Never. Not once. But the UCHS Culinary Arts students have. And (bonus) all the vegetable matter goes into the compost bin for later use by the junior farmers in their greenhouse.

Next week, in Culinary Arts, Part 3, I ask the students why they are taking this class. Their answers are really interesting and varied.