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Regional President of The Chef’s Academy Inducted Into Rotary Club of Raleigh

Jayson M. Boyers to Serve Club by Aiding and Addressing Community Problems

Raleigh, NC, June 04, 2011 --( The Chef’s Academy (, the Culinary Division of Harrison College, a 108-year-old, nationally accredited institution that offers more than 30 degree programs in five schools of study, has announced that Regional President Jayson M. Boyers was recently inducted into The Rotary Club of Raleigh. As North Carolina’s first civic club created in 1914, The Rotary Club of Raleigh is committed to providing humanitarian service, encouraging high ethical standards and helping to build goodwill and peace in the world. Inductees must demonstrate qualities of effectiveness, leadership, longevity and show they have had a meaningful impact on Raleigh.

“I am honored to be a member of The Rotary Club of Raleigh,” said Boyers. “As the organization continues to advance the community in areas of leadership development, education and human welfare, I am excited to contribute to its success.”

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- The Rotary Club of Raleigh has addressed community problems through volunteer service and financial contributions for almost a century.

- In the field of health and human welfare, the club supports organizations such as the Salvation Army, Alliance Medical Ministry, SafeChild and the Red Cross.

- In education, the club supports initiatives such as the Four Way Test essay contest to promote writing and speaking abilities among middle school students.

About The Chef’s Academy:
The Chef’s Academy is the Culinary Division of Harrison College, a 108-year-old, nationally accredited institution that offers more than 30 degree programs in five schools of study. More than 6,000 students altogether are enrolled at Harrison College’s 13 campuses, its online division and The Chef’s Academy. Located in Indianapolis, The Chef’s Academy is opening a second academy on a 4.37-acre campus in North Carolina’s Triangle in August 2011. At The Chef’s Academy, students become prepared and marketable graduates entering the fields of culinary arts, pastry arts, and hospitality and restaurant management through classroom and experiential instruction that sets up expectations for the real-life industry. The college’s culinary division provides an environment that fosters students’ passion for culinary arts and hospitality and a curriculum developed by the most qualified instructors and leaders in the market. The Chef’s Academy is endorsed and accredited by the American Culinary Federation (ACF). For more information about The Chef’s Academy, visit

Kate Catlin
MMI Public Relations
(919) 233-6600

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Patty Briguglio

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