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The Chef’s Academy’s Chef Eddie Wilson Releases Podcast on ProStart Program and Competition

Culinary Institute’s Chef Instructor Discusses National Restaurant Association Education Foundation’s Culinary Program for High School Students

Raleigh, NC, June 16, 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 that Chef Eddie Wilson, executive chef for The Chef’s Academy’s North Carolina campus, has released a podcast highlighting the National Restaurant Association Education Foundation (NRAEF) sponsored premier culinary ProStart Program and its state and national competitions. ProStart, founded in 1987, is a nationwide, two-year high school program that links education with the culinary industry to cultivate the nation’s top talent for tomorrow’s restaurant and foodservice leaders. In this podcast, Wilson discusses the ProStart competition at the state and national levels along with the scholarship, networking and career opportunities available to high school students nationwide. Wilson’s podcast is available for download at

“In ProStart, students go through a culinary program and a management program, and they work in the industry-related fields, predominately in the kitchen,” said Wilson. “The Chef’s Academy is really proud to participate in such a wonderful program, which jumpstarts students who are interested in getting into the culinary field. It gives them a great opportunity to get out there and gain some experience.”

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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
Patty Briguglio

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