The Chef’s Academy Forms North Carolina Triangle Area Advisory Board

Culinary Institute Appoints Top Culinary and Hospitality Leaders to Advisory Board

Raleigh, NC, December 10, 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 the members of its newly formed advisory board. Members include top professionals from the culinary and hospitality community in the Triangle and surrounding areas, they will provide feedback and support to The Chef’s Academy’s new campus in Morrisville, N.C. The Chef’s Academy’s Advisory Board was formed as an internal resource designed to evaluate the rigorous curriculum; provide internships, externships and job opportunities for students and graduates; and offer effective and collaborative feedback regarding teaching techniques and current trends in the culinary and hospitality fields.

The members of the 2011 Advisory Board are:

- Ashley Christensen: Owner and Chef, Poole’s Downtown Diner

- Michael Chuong: Proprietor Executive Chef, an Restaurant

- Scott Crawford: Executive Chef and Food and Beverage Director of The Umstead Hotel

- Arthur Gordon: Owner of Irregardless Café

- Anthony Hopkin: Chef and Owner of bu•ku

- Scott Howell: Chef and Owner of Nana’s

- Christopher Hylton: Culinary Director and Owner, The Mint

- Kevin Jennings, Owner, Urban Food Group

- Doug Johnson: Business Developer Manager, U.S. Food Service

- Ed Kaminski: Chef, Bin Fifty-Four

- John Korzekwinski: Chef and Owner, J. Betskis

- Jim McGrody: Director of Food and Nutrition, Rex Healthcare

- Dean Ogan: Owner of Rocky Top Hospitality

- Jimmy Reale: Chef, Carolina Inn

- Kim Reynolds: Owner, Second Empire Restaurant and Tavern

- Ronald Salerno: Executive Chef, Raleigh Marriott Crabtree Valley

- Daniel Schurr: Executive Chef, Second Empire Restaurant and Tavern

- William T. Smith: Sous Chef, Raleigh Marriott Crabtree Valley

- Todd Whitney: Chef de Cuisine of Vin Rouge

- Jim Wulforst: Director, Duke Dining Services, Duke University

“It is with great pleasure that we are able to announce the formation of the North Carolina Advisory Board for The Chef’s Academy,” said Jayson Boyers, regional president of The Chef’s Academy. “We are so lucky and honored to have such a wonderful team of talented, inspirational and dedicated members on our advisory board, and we are looking forward to the great year ahead.”

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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

The Chef's Academy
Patty Briguglio