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American Culinary Federation Names Jeffrey Bane of the Chef’s Academy to NC Board of Directors

National Dean of Local Culinary Institute to Serve on ACF NC Board in 2014

Raleigh, NC, October 23, 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 Chef Jeffrey Bane, Morrisville campus president and national dean, will join The American Culinary Federation (ACF) North Carolina Board of Directors beginning in January 2014. Bane is one of two members of the board representing the Triangle area. As a member of the board of directors, Bane will be responsible for ensuring the ACF North Carolina Chapter is adhering to its organizational goals of providing accredited educational programs, certifications, competitions and networking opportunities in order to enhance the culinary profession across the state.

Chef Bane received his Associates in Culinary Arts and Bachelors in Food Service Management from Johnson and Wales University's Charleston, SC Campus. In addition to graduating from Johnson & Wales University, Bane obtained an A.A.S. degree in Pastry Arts from The Chef's Academy in 2008 and a Master's Degree in Leadership Development in 2010. Prior to joining The Chef's Academy, Bane worked for more than 10 years as a seasonal resort executive chef in Montana, Alaska, Utah, Idaho, and Arizona, as well as three years of work in overseas resorts in New Zealand, France, and Austria.

The American Culinary Federation consists of more than 20,000 members nationally that seek to establish culinary standards throughout the industry. The North Carolina Chapter of the ACF gives members the ability to learn from certified chefs from various backgrounds, organizes frequent meetings and events, and offers opportunities to further education as well as local scholarship awards.

“I am honored to serve on the board of the American Culinary Federation in North Carolina,” said Bane. “After spending years instructing and mentoring aspiring chefs, I look forward to the opportunity to impact my peers in the industry statewide in a positive way.”

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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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