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The Chef’s Academy Appoints Eric Gephart as Lead Instructor

Top Wilmington, N.C., Chef Joins Staff of Culinary Institute

Raleigh, NC, December 18, 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 Eric Gephart has been named a lead instructor for the school’s Morrisville, N.C. campus. Trained as a chef under Eric Ripert at Le Bernadin and at Jean-Georges Vongerichten’s Spice Market in New York City, Gephart comes to The Chef’s Academy after having served as top cook for Mixto, a Latin American-themed restaurant in Wilmington, N.C. He previously cooked for Buoy 32, a seafood restaurant in Wrightsville Beach, N.C., that closed in 2010, and won the Taste of Wilmington Food and Wine Festival’s Top Chef contest that year. A graduate of the Culinary Institute of America in Hyde Park, N.Y., Gephart worked at seafood fine dining establishments in Auckland, New Zealand and Naples, Fla., before coming to the Wilmington area. A native of Hillsborough, N.C., with an English degree from the University of North Carolina at Chapel Hill, he has a wife, Jenny, and a newborn child.

“I am so happy to be back in the Triangle and able to instruct others on the fine art and fun of creating culinary delights,” said Gephart. “The Chef’s Academy is a great resource for the community and I am honored to be included among its lead instructors.”

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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

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