John Antun, director of the UT Culinary Institute and assistant professor in the hotel, restaurant and tourism program, won a second place national prize for a multi-cultural cookbook. He received the award from the Center for the Advancement of Foodservice Education (CAFE).

Antun will present the project at the CAFE leadership conference in Chicago in June.

Antun also received a grant from UT’s Ready for the World initiative to publish the cookbook. The book contains 180 recipes from the families of Antun’s students. Examples include matzoh ball soup, homemade egg noodles, Maryland crab dip and pav bhaji, a vegetarian dish from India.

The book will be printed this summer and available to purchase through the UT Culinary Institute and retailers in Knoxville. Each student’s recipe also comes with a description of the food and its significance to his or her family.

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