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The Chef’s Academy Hires Chef Benjamin Hardy as New Pastry Chef Instructor

Culinary Institute Expands Educational Department with the Hiring of Chef Benjamin Hardy

Indianapolis, IN, June 01, 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, has announced the hire of a new pastry chef instructor, Chef Benjamin Hardy. An Indiana native with more than 10 years of experience, Hardy is well-versed in traditional French and Viennese pastry arts, as well as modern, innovative pâtisserie techniques. Hardy began his career at The Seelbach Hilton, a four-diamond luxury hotel in Louisville, Ky. Previously, he led the Danish production of Roselyn baked goods for corporate grocery stores across Indiana, and served as the assistant pastry chef for Ghyslain Chocolatier, a premier hand-painted chocolate and French pastry boutique with locations in Indiana and Kentucky. He also held a lead pastry position for the Conrad Indianapolis, the top hotel in Indiana and third in the nation as rated by Condé Nast. Hardy graduated summa cum laude from Le Cordon Bleu Institute of Culinary Arts in Pittsburgh – he also holds an associate degree in specialized science from Le Cordon Bleu in Paris, France.

“The Chef’s Academy is proud to continue our tradition of providing excellent pastry arts education with Chef Benjamin Hardy,” said Jayson M. Boyers, national division president of The Chef’s Academy. “Benjamin’s experience in top hotels, bakeries, restaurants, corporations and other institutions will allow him to impart his diverse culinary knowledge and passion along to his students.”

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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
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The Chef's Academy
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