Raleigh, NC, June 22, 2013 --(PR.com
)-- The Chef’s Academy (http://www.thechefsacademy.com), 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 eight new placements to the school's advisory board. Members include top professionals from the culinary and hospitality community in the Triangle and surrounding areas, and will join the existing board members to provide feedback and support to The Chef’s Academy’s campus in Morrisville, N.C.
Formed at the North Carolina campus in 2011, The Chef’s Academy’s Advisory Board was established as an internal resource designed to evaluate the rigorous curriculum; provide internships, externships and job opportunities for students and graduates; and offer effective and collaborative feedback regarding teaching techniques and current trends in the culinary and hospitality fields.
The new members of the 2013 Advisory Board include:
David Gaydeski, State of North Carolina Executive Mansion
As the executive chef for the North Carolina Executive Mansion, Gaydeski is responsible for the menu for all events at the Governor's Mansion.
Ryan Payne, Southern Season: The Weathervane
Weathervane Restaurant is a full-service restaurant that is located adjacent to Southern Season in University Mall, in Chapel Hill, N.C. As the executive chef, Payne’s seasonal menu highlights local ingredients in contemporary cuisine with a Southern flair. (http://www.southernseason.com/weathervane/)
Maria McHugh, Bauscher USA
Bauscher USA specializes in quality, professional porcelain manufacturing used in restaurants and beyond. A focus on function, quality and service over the years has brought their products to their current high standard. (http://www.bauscherinc.com/)
Mike Fairchild, US Foods
US Foods is one of America’s leading foodservice distributors to restaurants, health care and hospitality facilities, government operations and educational institutions. It is focused on creating a superior food proposition and delivering solutions for customers. (http://usfoods.com/index.html)
Joe Saleh, Neomonde Baking Company
With two locations in Raleigh and one in Morrisville, Neomonde features delightful breads baked fresh every morning, an extensive retail market filled with exquisite imported foods and spices, daily dinner specials, and comfortable indoor/outdoor seating. In addition to the restaurants, Neomonde Baking Company bakes more than 200 different varieties of breads and pastries for about 300 wholesale clients, from Maine to Florida, and as far west as Texas. (http://www.neomonde.com/home/index.aspx)
Lee Woodham, Freshpoint
FreshPoint is North America’s leading and most respected fresh produce distributor. With more than 30 locations across the country, they also distribute fresh dairy products, other value added items and fancy foods. (http://www.freshpoint.com/index.html)
Sean Degnan and Amanda C. Haisley, bu•ku
Inspired by the foods of the pushcart vendors in cities across the globe, bu•ku serves an array of street foods from around the world. Working within different regional traditions, its menu brings together complex and flavorful dishes that have been honed over generations. (http://bukuraleigh.com/buku/)
Newly appointed advisory board members will collaborate alongside The Chef’s Academy’s current members, which include Ashley Christensen, owner and chef, Poole’s Downtown Diner, Chuck's, Beasley's Chicken + Honey and Fox Liquor Bar; Michael Chuong, proprietor and executive chef, Element Restaurant; Scott Crawford, executive chef, and food and beverage director, The Umstead Hotel; Arthur Gordon, owner, Irregardless Café; Scott Howell, chef and owner, Nana’s; Kevin Jennings, owner, Urban Food Group; Doug Johnson, Business Developer Manager, U.S. Food Service; John Korzekwinski, chef and owner, J. Betskis; Jim McGrody, director of food and nutrition, Rex Healthcare; Dean Ogan, owner, Rocky Top Hospitality; Jimmy Reale, chef, Carolina Inn; Kim Reynolds, owner, Second Empire Restaurant and Tavern; Ronald Salerno, executive chef, Raleigh Marriott Crabtree Valley; Daniel Schurr, executive chef, Second Empire Restaurant and Tavern; William T. Smith, sous chef, Raleigh Marriott Crabtree Valley; and Todd Whitney, chef de cuisine, Vin Rouge.
“We are very excited to welcome new members to our growing advisory board,” said Chef Jeffrey Bane, Morrisville campus president and national dean for The Chef’s Academy. “We are so lucky and honored to have such a talented team helping to guide our students on their journey to become culinary experts. I look forward to continuing to grow our expanding network of resources to offer students of The Chef's Academy continued opportunities."
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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 more than 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 http://www.thechefsacademy.com.
MMI Public Relations