The Chef’s Academy Announces Fall Kitchen Skills Series

Local Culinary Institute Offers Cooking Classes to the Community

Raleigh, NC, September 14, 2013 --( The Chef’s Academy, the Culinary Division of Harrison College, a 110-year-old, private sector college serving more than 4,000 students worldwide, has announced it will offer a fall Kitchen Skills Series designed specifically for beginner home cooks. This three-part series will be held Friday, Sept. 20, Friday, Sept. 27, and Friday, October 4 from 5:30 p.m. to 8:30 p.m. at The Chef’s Academy in Morrisville, located at 2001 Carrington Mill Blvd.

The skills series may be purchased for $300 and includes the class package as well as a complimentary custom apron, knife kit, recipe guide, one copy of Flavors of the Triangle: An International Festival of Raleigh Cookbook, and a ticket to the 2013 International Festival of Raleigh. The class schedule is as follows:

Kitchen 101, Introduction to Kitchen Basics, Sept. 20, 5:30 p.m. - 8:30 p.m.
The first class of the series has been developed to teach the basic skills 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 chef instructor will present these topics while demonstrating culinary techniques that help develop kitchen skills at home.

Kitchen 102, Cooking Methods, Sept. 27, 5:30 p.m. - 8:30 p.m.
In this hands-on course, participants will be exposed to five cooking methods that chefs have used for the past century. This class will build upon the Kitchen 101 course and focus on preparing meals using various cooking techniques such as roasting, braising, sautéing and pan frying, steaming, poaching and grilling. Participants will learn how to prepare dishes utilizing these fundamental techniques and discuss ways to use one ingredient in multiple recipes.

Kitchen 103, Grand Finale, Oct. 4, 5:30 p.m.- 8:30 p.m.
In the final class of the series, participants will discuss how to build a successful pantry; make substitutions in recipes; and understand nutrition in a meal. They will then apply the skills learned from the previous two courses to prepare a meal to be shared with the class.

"This kitchen series is a great opportunity for people in the community to learn the basics of cooking,” said Chef Jeffrey Bane, North Carolina campus president and national dean for The Chef’s Academy. “Whether you have been working in the kitchen for years or have never held a knife, these classes teach and reinforce the basic principles every chef needs to create a well-rounded meal. We hope this series will be fun for the community and give them a glimpse into the lives of our students at The Chef's Academy.”

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About The Chef’s Academy:
The Chef’s Academy is the Culinary Division of Harrison College, a career-focused institution of higher education serving more than 4,000 students worldwide. 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
The Chef's Academy
Anjelica Cummings