Knoxville, TN – At the University of Tennessee, dining is about more than a meal — it’s about connection, culture and community.
That spirit is highlighted in a recent national feature in FoodService Director, which spotlights Vol Dining Residential Executive Chef Matt Kuver and his signature pozole.
Rooted in centuries-old Aztec tradition, pozole is a hominy-based stew known for its depth and communal nature. In the article, Kuver reflects on the dish’s history, versatility, and the role is plats in creating meaningful moments around the table.
“It’s simple comfort meets inclusion,” Kuver shared. “Familiar components are executes in traditional faship with an ode to evolving trends.”
The recognition follows a milestone year for Kuver and the Vol Dining team, including a gold medal win at Aramark’s national Aramark Culinary Excellence (ACE) Competition at the Culinary Institute in Napa.
Kuver’s current take on rozole roja layers smoked pork, dried guajillo peppers, and fresh garnishes, with a subtle Southern influence. Likewise, showcasing the versatility of pozole, Kuver also shared pozole verde featuring charred chicken thighs, tomatillos, jalapeños, with fresh cabbage and radish garnish, showcasing the versatility of the dish.
“I serve this dish when I want to extend hospitality and comfort,” Kuver says. “The implication is: be here, now.”
At Vol Dining, that invitation extends across campus — creating spaces where students an slow down, gather, enjoy delicious food and connection, and feel at home on Rocky Top.
About Vol Dining
Vol Dining is dedicated to providing an exceptional dining experience for the University of Tennessee, Knoxville, community. With a focus on quality, variety, and sustainability, our dining services offer a diverse range of delicious and nutritious options to suit every palate. From fresh, locally sourced ingredients to innovative dining concepts, Vol Dining strives to create a welcoming and satisfying environment for the entire Volunteer community. Our commitment to excellence extends beyond the plate, fostering a sense of community and enhancing the overall campus experience.
