Co- Chairs: Anita Lane and Trudy Hughes
6:30 pm on Wednesday, November 6, 2019 at Bridgewater Place, Knoxville, TN
5 Values Dinner continues celebration of the 5 Values of L5 Foundation.
- Faith to Believe
- Hope to Endure
- Determination to Overcome
- Strength to Survive
- Passion to Win
Led by Chef Greg Eisele and staff, this 5 course dinner will be prepared by top-rated culinary students from Pellissippi State Community College Culinary School. Dinner will include a Charcuterie Center, Passed Appetizers, salad, a Fish Course, Meat Course and Dessert.
205 Bridgewater Place
Knoxville, TN 37923
$5,000 – HOPE SPONSOR
- One table of Eight (8) at the event
- One bottle of Red and White Wine at your table
- Logo on L5 Foundation website
- Recognition at the event as a Hope Sponsor
$2,500 – FAITH Sponsor
- One table of Eight (8) tickets to the event
- Two (2) tickets to donor recognition event
- One bottle of White or Red Wine at your table
- Recognition at the event as a Faith Sponsor
$1,000 – SPOON SPONSOR
- One table of eight (8) tickets to the event
- Recognition at the event as a Table Sponsor
$95 – INDIVIDUAL TICKET
Chef Greg J. Eisele
Culinary Program Director
C.E.C /A.C.E./ PC-II
Culinary Program Director at the University of Tennessee.
President of the American Culinary Federation’s Smokey Mountain Chapter.
Greg began his culinary career on a New Year’s Eve as a busboy in the award winning Seventh Inn Restaurant in St. Louis. From there he rapidly moved from the dinning room staff to the kitchen team. After two short years he was promoted to Sous Chef under French trained Chef Martin George. Then promoted to Executive Chef of this 4 Star restaurant and spent 8 years in that postion.
He was recruited out of the retail restaurant business by ARAMARK Coporation (The world’s largest provider of contract culinary services) as a District Executive Chef for St.Louis, Nashville and Knoxville market place. Lasting 25 years, his responsibilities included, Competition coodinator and coach for the southern region, upscale catering events for up to 20,000 and had over 25 chefs reporting to him.
For the past 10 years, he has been a Regional / District Executive Chef and senior manager, trainer and Executive chef with ARAMARK at the University of Tennessee and a adjunt instructor at the Culinary Institute at the University of tennessee for 9 years.
In addition to his personal culinary skills, Greg’s achievements in training and competition led to his selection to lead UT’s Culinary Program. His passion for the industry drove peers to elect him as President of the local chapter of the Smoky Mountain American Culinary Federation.
In addition to training and managing culinary professionals, Chef Eisele is bringing the science and skills of cooking to the general public through UT’s non-credit cooking classes and TV culinary segments on local WBIR ( knoxville) and WJHL ( johnson city) stations.
Chef Eisele has earned a number of Certifications and Awards both for himself and teams.
Certifications and Awards
- Certifed Chef De Cusine from American Culinary Federation 1997
- Certifed Executive Chef from American Culinary Federation 2010
- Awarded “Quality Program” recognition from the American Culinary Federation 2014
- President, American Culinary Federation – Smoky Mountain Chapter 2012
- Certified ProChef-II – Culinary Institute of America 2011
- 1st Place Gold Medal James Beard Hot food Competition 1997 St. Louis
- 1st Place Gold medal ARAMARK’s “Best of the Best” (2 Time Winner) 2005 / 2006
- 1st Place Gold Medal ARAMARK’S ACE Mystery Basket Competition 2011
- Silver Medal, National ACE Mystery Basket Competition, American Culinary Federation 2010
- Southern Regional A.C.E. Culinary Competition Coach and Team Leader (2006- 2011)
- 1st Place Best Buffet Décor Celebrity Chefs March of Dimes Competition 2015
- 1st Place Best Buffet Décor Celebrity Chefs March of Dimes Competition 2016
- 1st Place Best Flavors Celebrity Chefs March of Dimes Competition 2016
- American Culinary Federation’s Certified Evaluator 2017
- Member ACF Certification Sub-Committee 2017- 2020