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Student at The Chef's Academy Has Marinade Recipe Bottled and Sold by Hilldon Foods

North Carolina Culinary Student Wins Texas Pete-Inspired Competition.

Raleigh, NC, October 05, 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 that culinary student, Toshia Caceres-Padilla, created a marinade recipe that will be bottled and sold throughout North Carolina by Hilldon Foods. Caceres-Padilla received this honor after winning the school's Texas Pete Competition, where students were asked to enter marinade recipes using world-famous Texas Pete Hot Sauce as the main ingredient.

In order to enter the competition, The Chef’s Academy students were required to submit a recipe meeting specific guidelines for formatting, ingredients and preparation methods, with the ability of the recipe to be easily reproduced being among the most important criteria. 16 students submitted recipes, then eight finalists competed in the live action portion of the competition where they created the marinade dressing to accompany a summer salad as well as a marinated chicken dish using the same recipe. Caceres-Padilla created a Latin/soul-inspired marinade to produce a citrus Baja sauce to serve with a Southwest salad and grilled chicken complimented by cilantro-lime rice and mango salsa.

Caceres-Padilla's marinade will be sold in stores later this year in a bottle labeled with The Chef's Academy logo, her name and her biography.

“The Texas Pete Competition gives students at The Chef's Academy the opportunity to put their culinary knowledge into action,” said Chef Jeffrey Bane, North Carolina campus president and national dean at The Chef’s Academy. “The judges were very impressed with Toshia's Latin-inspired recipe and I am proud to see her represent The Chef's Academy once her marinade hits stores."

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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
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Robert Buhler

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