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The Chef’s Academy Announces Upcoming Spring 2013 Kitchen Skills Series

Culinary Institute Launches Cooking Series to Teach Skills and Techniques to Master the Kitchen

Raleigh, NC, February 13, 2013 --( 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 the school will launch its spring 2013 “Kitchen Skills Series,” a three-part skills course which will be held at The Chef’s Academy in Morrisville, located at 2001 Carrington Mill Blvd. Chef instructors of The Chef’s Academy, who collectively bring more than 200 years of experience in the culinary and hospitality industry, will teach participants the correct skills and techniques to become a master of the kitchen. The series will feature a combination of demonstrations and hands-on lessons for local community members passionate about cooking. As a celebration of the completion of the course, participants will utilize what they have learned during the series to prepare a tasty meal for the class.

Lessons may be taken individually, but it is recommended that they are taken collectively, as each course builds upon the next. Individual classes may be purchased for $99 per person and include an apron, reference materials, flash drive with curriculum, access to utensils and equipment, and a certificate of completion. The skills series may be purchased together for $250 per person and includes the class package as well as a complimentary Mercer knife kit. For more information and to purchase tickets, please visit

“Kitchen 101: Place Everything in its Place” is a three-hour introduction to kitchen basics developed to teach participants the basic skills needed to master the kitchen. During this session, participants will learn the importance of knife skills and care, sanitation and food storage, and starch and vegetable preparation. The course will be held on Tuesday, March 19 from 5:30 p.m. to 8:30 p.m.

“Kitchen 102: Basic Cooking Methods are Essential for any Cook” is a three-hour, hands-on course where participants will be exposed to five cooking methods that chefs have used for the past century. This class will build upon the kitchen basics and will focus on preparing meals using various cooking techniques including roasting, braising, sautéing, pan frying, steaming, poaching and grilling. Participants will learn how to prepare dishes utilizing these fundamental techniques, while discussing how one ingredient can be used in more than one recipe. The course will be held on Tuesday, March 26 from 5:30 p.m. to 8:30 p.m.

“Kitchen 103: Interpret a Recipe to Work with Your Taste” is a three-hour course that goes beyond the recipes and teaches participants how to take ingredients and make them taste great. The final class in the kitchen skills series, course participants will discuss how to build a successful pantry, make substitutions in recipes and add nutrition to every meal. The course will be held on Tuesday, April 2 from 5:30 p.m. to 8:30 p.m.

“The series will be a great opportunity for people within the community who are passionate about cooking, but do not necessarily want a degree in culinary arts,” said Chef Jeffrey Bane, campus president and dean of culinary education for The Chef’s Academy in Morrisville. “We hope that the series will serve as a way to give back to our local community by bringing them together for an enjoyable and instructive culinary 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 5,000 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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