The Chef’s Academy’s Students Against Hunger Event Raises 13,000 Meals for Local Food Bank

Local Culinary Institute Event Benefits the Food Bank of Central & Eastern North Carolina, Showcases Student Talent, Raises Awareness and Funds for the Fight Against Hunger

Raleigh, NC, October 27, 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 the school’s Students Against Hunger event raised more than 13,000 meals for the Food Bank of Central & Eastern North Carolina. With more than 275 attendees present for the Oct. 3 event at the school’s Morrisville, N.C. campus, culinary and pastry students showcased their talents through preparing a variety of sweet and savory foods for guests to enjoy.

Students Against Hunger marked a capstone event for The Chef’s Academy’s pastry students, who created dessert buffets to be judged by attendees and chefs. Darrick Williams received the People’s Choice award for his buffet that featured a range of unique dishes, most notably his candied bacon chocolate chip cookies. The Chef’s Choice award went to Terrel Smith, whose buffet items all incorporated blueberries, featuring a wedding cake with a delicately crafted sphere as one tier.

To further support the Food Bank of Central & Eastern North Carolina, pastry and culinary students formed “Sweet” and “Savory” teams in a competition to see which division could collect the most canned food items for the nonprofit organization. Team Sweet, led by Chef Sherry Stolfo, The Chef’s Academy’s chef instructor, won for the third consecutive year.

“The Students Against Hunger event was a great success, and we were proud to support the Food Bank of Central & Eastern North Carolina while showcasing the hard work of our talented culinary and pastry students,” said Chef Jeffrey Bane, North Carolina campus president and national dean for The Chef’s Academy. “We encourage all of our students to not only excel in culinary and pastry arts, but to work to be valuable members of the community as well. I am especially proud of Darrick and Terrel, who have promising futures in the pastry industry. We look forward to working with the food bank again in the future to help eliminate hunger throughout the Triangle and North Carolina.”

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- Guests were asked to make a $5 donation or donate 5 non-perishable food items, with all donations going to the Food Bank of Central & Eastern North Carolina.

- The food bank is a nonprofit organization that has provided food for people at risk of hunger in 34 North Carolina counties for 30 years.

- The food bank serves a network of more than 800 partner agencies such as soup kitchens, food pantries, shelters, and programs for children and adults through warehouses in Durham, Greenville, New Bern, Raleigh, the Sandhills and Wilmington.

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
The Chef's Academy
Robert Buhler