Tyler White, program manager for the Culinary Institute, Retail, Hospitality and Tourism Management at UT-Knoxville, was one of seven employees from across the UT System recognized following the summer board of trustees meeting held in Knoxville.
The President’s Awards were established in 2016 to recognize the exceptional achievements of employees in the areas of the University’s three-part mission to educate, discover and connect as well as to acknowledge outstanding contributions in the areas of support and diversity.
“These winners represent the ‘best in class’ in our university system,” Boyd said. Winners receive commemorative plaques and $3,000.
White received the “united and connected” award. He is a graduate of the University of Tennessee, earning a master’s degree in retail hospitality and tourism in 2010. His undergraduate degree is from Western Carolina University.
He began teaching at the UT Culinary Institute after graduation. His industry experience includes working and managing kitchens in private clubs, hotels, resorts and restaurants in North Carolina and Tennessee.
White serves as the state of Tennessee’s ProStart Lead judge, and serves on multiple educational boards that oversee culinary arts training in the state. He created the food4VOLS program to reduce food waste and food insecurity on the UTK campus, and currently teaches multiple culinary classes, oversees the UT Culinary Club, and is the official caterer of the UT Chancellor’s Tailgate at football games.
The program is part of the College of Education, Health and Human Sciences. Info: 865-974-8896 or twhite26@utk.edu.