The Chef’s Academy Announces Upcoming Community Cooking Classes Led by Culinary Experts

Culinary Institute Invites Local Triangle Community to Attend Cooking Seminars

Raleigh, NC, March 10, 2012 --( The Chef’s Academy (, the Culinary Division of Harrison College, a 110-year-old, nationally accredited institution that offers 40 degree programs in five schools of study, invites community members to join its culinary educators for upcoming cooking classes on the institution’s campus, located at 2001 Carrington Mill Blvd. in Morrisville, N.C. Class participants will assist The Chef’s Academy instructors in food preparation and will take home all completed dishes.

The “Wine 101: Tasting, Serving, and Pairing Wine” class will be held on Saturday, March 10 from 4 p.m. to 6 p.m. Participants will learn the basics of understanding and enjoying wine from The Chef’s Academy’s wine instructor, Mary Margaret McCamic, DWS. The class includes lessons in how to properly open and serve wine, and the basics to successfully pairing wine with its appropriate foods. The class will offer a tasting of six wine selections. Participants must be 21 years of age or older. Cost is $40 per person.

The “Simple Wedding Cake Designs” class will be held on Saturday, April 14 from 10 a.m. to 1 p.m. Pastry Chef Sherry Stolfo will demonstrate techniques to ice cakes promptly and effortlessly, how to stack tiered cakes and decorating ideas and techniques. Supplies will be provided for participants, but they are welcome to bring their own cake design tools. Cost is $45 per person.

The “Poultry Fabrication” class will be held on Saturday, April 21 from 10 a.m. to 1 p.m. Participants will learn how to utilize a chicken is its entirety with Executive Chef Eddie Wilson. Each student will fabricate two whole chickens; the first will be roasted and the second broken down and prepared into three recipes. The class will then learn how to make and store chicken stock. Cost is $40 per person.

The “Sharpen Your Knife Skills” class will be held on Saturday, May 19 from 10 a.m. to noon. Chef Rusty Nicholas will assist participants to become more efficient in meal preparation by helping them to gain more confidence in their at-home knife skills. Students will learn how the textures created can influence the flavor and the appearance of food. Cost is $40 per person.

Community Classes
To sign up for any of these classes, please contact LaRae Didier at (919) 246-9276 or email

“The classes offered by The Chef’s Academy are a creative way for our organization to interact with the local community by providing educational and fun ways for people to engage with each other inside a state-of-the-art kitchen atmosphere,” said Jayson M. Boyers, national division president of The Chef’s Academy. “The classes are designed to appeal to a variety of people with a range of culinary interests and skill levels.”

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About The Chef’s Academy:
The Chef’s Academy is the Culinary Division of Harrison College, a 110-year-old, nationally accredited institution that offers 40 degree programs in five schools of study. More than 6,000 students altogether are enrolled at Harrison College’s 12 campuses, its online division and The Chef’s Academy. Headquartered in Indianapolis, The Chef’s Academy opened 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

Anjelica Cummings
MMI Public Relations
(919) 233-6600

The Chef's Academy
Patty Briguglio