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Steele shares political insight with students Donesha Aldridge Staff Writer Michael Steele, chairman of the Republican National Committee, spoke to students about politics and leadership Monday night in the Cox Auditorium. Steele is the first African-American chairman of the RNC and has recently been in the public eye for several controversial issues. The event was sponsored by the Issues Committee and the Black Cultural Programming Committee. Both committees collaborated together and said they were happy with the outcome of the program. Nathaniel Shelso, chair of the Issues Committee and senior in economics and finance, said he felt it was important to bring a figure like Steele to UT. Jerica Robinson, member of the Black Cultural Programming Committee and senior in political science, said Steele brought diversity to UT. “Given his demographics as a black Republican, he was able to spark some things that most aren’t used to,” she said. Steele’s main lesson for the night was to teach and show students how to become an effective leader and how to become involved in the world of politics at a young age. “The job tonight is to help you figure out where you fit in, in politics,” he said. “Where is your role, and what is your responsibility?” Steele said the best leaders know how to follow and live outside of the status quo. “You can’t please everyone, but you sure can tick them all off,” Steele said. “It’s hard to give up control, but people are looking for leaders that will do just
that.” Raphael Onwuzuruigbo, senior in biomedical engineering and chair of the Black Cultural Programming Committee, said Michael Steele’s challenge to the audience was that in order to be a great leader, a person has to be a servant-leader first. Onwuzuruigbo thought Steele’s lecture impacted him personally as a young leader. “As chair of the Black Cultural Programming Committee, I have to be able to see the leadership ability in those around me and not always be in the forefront,” he said. Steele also talked about the Republican rhetoric of politics and the reason he became a Republican. He said his mother was upset when she found out he voted for former Republican President Ronald Reagan in 1976. “It was the first election I could vote in,” he said. “I came home and said, ‘Mom, I’m a Republican.’ She asked why I voted for a Republican, and I said, ‘Because you raised me well.’” Steele went on to explain how bipartisanship should not be the issue when it comes to voting. “Our job is not to be bipartisan,” he said. “Our job is to come to a consensus with the issues at hand.” Steele said coming to a consensus does not mean trying to reach a middle ground, but rather dealing with the issues at hand indubitably. Steele’s in-depth answers to the questions of several students were received well. David Sturts, junior in industrial engineering, enjoyed Steele’s message. “It was an interesting speech,” he said. “He gave an inspiring message to go out and work.” Steele ended his lecture with the Chinese proverb that he used in his opening. “May you live in interesting times,” he said.
MICHAEL teel
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Michael Steele• Photo courtesy chattahbox.com
UT partners for culinary program
Gubernatorial candidates debate
and art is a highly subjective field,” Antun said. “ ... After the students need to get to the basics, then they can enhance, enlarge, expand and improve. With the PSTCC group, we will go beyond the UT and Pellissippi State Technical Community College recently basics and into breaking food down to its component parts, a poputeamed up in a field brimming with extreme academic and artistic lar culinary mechanism known as molecular gastronomy.” As Antun confirms the avant-garde nature of the actual instrucintegrity, complete with a side of flavor and elegance: the culinary tion, Bob Rider, dean and professor in the College of Education, arts. Health and Human Sciences, provides some UT's Culinary Institute has been in full of the ideas backing the success of the operation now for three years, but its Culinary Institute. recent partnership with PSTCC started “This type of partnership between a state this semester. The students in this proschool system school, namely UT, and a gram will graduate with an Associate of Tennessee Board of Regents school, namely Applied Science degree in business and a PSTCC, is the first of its kind,” Rider said. minor in culinary arts. The mixture between the classroom and The director and a founding member of lab provides the knowledge and experience the Culinary Institute, John Antun, is also one needs to perform well in the culinary an associate professor in the Department field. of Retail, Hospitality and Tourism “The course work is predominately comManagement. His hard work in the pleted at PSTCC, but we provide the practiCollege of Education, Health and Human cal lab experiences for the students,” Rider Sciences, has proved to be beneficial in cresaid. “This program is very much an acaating and improving the Culinary Institute demic-oriented program with a lot of hands and the partnership with PSTCC. on training, and the students are evaluated The instructors for this program all and graded on a multitude of different comrange in various occupations within the ponents.” culinary field. The benefits of this program span from “We currently have 12 instructors in the university to student and producer to conprogram, 9 of which are working chefs,” sumer. Antun said. “The instructors work all over, “From the business perspective, we have anywhere from catering to hospitals.” a contract with PSTCC that generates The Culinary Institute focuses on protuition and revenue for the university, which fessionalism and aims to produce chefs John Antun • Photo courtesy UT Culinary Institute helps support other faculty and the culinary who reflect this trait. program on campus, in addition to the uni“All culinary schools cover the basics, because those are the skill standards set by the Department of Labor versity as a whole,” Rider said. “Over (the) next four years this profor one to call a chef, but we place a great deal of emphasis on pro- gram will generate nearly $4 million during economic hardships.” This program clearly helps the university and PSTCC. fessional development,” Antun said. “Other programs develop home “It benefits the community and helps students acquire marketable cooks, hobby chefs, personal chefs, bakers, food stylists, etc., but we skills that will help them gain self determination as well as an develop professional chefs.” The Culinary Institute also considers the changing trends associ- income,” Rider said, As the program continues, it is projected that Knoxville's culinary ated with food and the world. With a relatively young program, it is possible to start fresh and continue to grow in conjunction with the scene will improve. This in turn will stimulate the economy and the image of Knoxville's restaurants as a whole. surroundings. The Culinary Institute provides a great deal of services for a relThe agreement between UT and PSTCC aids the Culinary atively low cost, and this agreement with PSTCC makes it available Institute in its drive for progression. “We are working on being the greenest program in the country,” to more people. “Professor Antun has maintained a 100 percent placement rate in said Antun. “We have a forager whose job it is to go out to local farms and purchase the vegetables, meat, etc., and we use that for the workplace, so if people are looking for jobs in the culinary field, the classes. We could not afford that if we didn't have the Pellissippi UT is a very great place to be,” Rider said. Not only are the rates for gainful employment high, but “our procontract.” With a forward-thinking program in session, the PSTCC students gram is significantly less expensive,” Rider said. “Our students will pay about one tenth of the price when compared to Johnson and are exposed to a variety of old and new techniques. “Teaching culinary arts is much like teaching any other art form, Wales or the Culinary Institute of America.”
Democratic gubernatorial candidate Mike McWherter wasted little time in going on the attack against Republican opponent Bill Haslam at the first debate of the general election campaign Tuesday. In his opening statement at Tennessee Tech University, McWherter took aim at Haslam’s background as an executive with the family-founded Pilot chain of truck stops before he was elected mayor Knoxville in 2003. “I think the oil business has taught him all the wrong lessons,” McWherter said, citing price-gouging in the aftermath of Hurricane Ike in 2008. “When gasoline prices are rising, that is great for the oil business.” Haslam later responded that the pricing problems were quickly addressed and new software was created to avoid a repeat. He also criticized McWherter, the son of former Gov. Ned McWherter, for his attacks on Knoxville-based Pilot. “Really what I’m surprised about Mike, quite frankly, is your whole attitude toward Pilot in this campaign,” he said. “When your dad was governor ... he actually used to come to our manager meetings and talk about how proud he was of Pilot and how glad he was that it was a Tennessee-based company. “I would think that as governor you would be glad to have a company that employed so many people, paid so much in taxes and gave so much back to our state,” he said. McWherter said Haslam hasn’t been forthcoming about Luxembourg-based investment firm CVC Capital Partners, which owns a 47.5 percent interest in the Pilot Travel Centers subsidiary. Haslam responded that as a distributor of Budweiser beer, McWherter also deals with a foreign company because AnheuserBusch was bought by Belgium-based InBev in 2008. McWherter rejected the analogy, telling reporters afterward that he is simply a customer, while CVC “clearly has a lot to say about what the operations are at Pilot.” The debate in Cookeville came with less than a month remaining before the start of early voting. The candidates have two more debates scheduled for Knoxville and Memphis in early October. The candidates differed sharply on the severity of the budget shortfall facing the next governor. Haslam said he’s best suited to help shepherd through more than $1 billion in cuts, while McWherter argued his opponent was unnecessarily trying to terrify voters about the budget that he said has been managed by termlimited Democratic Gov. Phil Bredesen. Both candidates said they oppose the election of school superintendents, preferring the current system of having them appointed by school boards. McWherter said it would be a main priority to grow the state’s public pre-kindergarten program beyond children who qualify for free and reduced price meals. “I am a huge proponent of the pre-K program in this state,” he said. “I’m going to do everything I can to expand that program in Tennessee.” Haslam said that while the pre-K program has shown “dramatic returns” in high-need areas, the state can’t afford the more than $250 million it would cost each year to offer universal access. “My idea is that we leave pre-K where it is right now,” Haslam said. “And when the revenue situation changes, we will look at expanding it then.”
Chris Bratta
Staff Writer
Associated Press