The Chef’s Academy’s Jayson Boyers Named to Board for the Food Bank
National Division President of Culinary Institute to Serve on the Board of Directors for the Food Bank of Central & Eastern North Carolina
Raleigh, NC, December 02, 2011 --(PR.com)-- The Chef’s Academy (http://www.thechefsacademy.com), the Culinary Division of Harrison College, a 108-year-old, nationally accredited institution that offers more than 30 degree programs in five schools of study, has announced that National Division President Jayson M. Boyers has been named to the board of directors for the Food Bank of Central & Eastern North Carolina. The Food Bank of Central & Eastern North Carolina, originally established in 1980, is a nonprofit organization that provides food and service for people at risk of hunger throughout 34 counties across central and eastern North Carolina.
In conjunction with September’s Hunger Action Month, a national movement of the food bank networks to end domestic hunger, the Chef’s Academy hosted a grand opening event featuring a Triangle Chef Showdown which raised funds and awareness of local hunger through the donation of 85,902 meals for the Food Bank of Central and Eastern North Carolina.
Active in the local community, Boyers is a member of the Greater Raleigh Chamber of Commerce Board of Advisors as well as the Morrisville Chamber of Commerce. He recently received the Triangle Business Journal’s 40 Under 40 Leadership Award, which recognizes and honors young business executives in the Triangle who display immense potential for future endeavors, are actively involved in the community and can exhibit impressive bodies of work.
Quotes:
“I am honored to be selected as a member of the board of directors to the Food Bank of Central & Eastern North Carolina,” said Boyers. “It is a wonderful organization that strives to eliminate hunger and provide hope to those who may be less fortunate. I, along with the Chef’s Academy, have been a longtime supporter of this cause so I am excited to further my involvement with the organization.”
New Media Content:
The Chef’s Academy Twitter:
http://twitter.com/thechefsacademy
The Chef’s Academy Facebook:
http://www.facebook.com/thechefsacademy
The Chef’s Academy Blog:
http://thechefsacademy.blogspot.com/
The Chef’s Academy YouTube Channel:
http://www.youtube.com/user/thechefsacademy
Details:
- Boyers, a Rotarian, is a longtime supporter of nonprofit organizations. An active volunteer in his previous community of Greenwood, Ind., Boyers donated his time there to Habitat for Humanity, Gleaners Food Bank, Now for the Future and Taste of the NFL. He also served on the International Dyslexia Association Indiana Chapter; the MLK Montessori School Board; the Invent Tomorrow Bi-Partisan Commission Government Efficiency; and the Social Marketing Roundtable.
- The Food Bank serves a network of more than 800 partner agencies such as soup kitchens, food pantries, shelters, and programs for both children and adults through the use of warehouses in Durham, Greenville, New Bern, Raleigh, the Sandhills (Southern Pines) and Wilmington.
- In fiscal year 2009-2010, the Food Bank distributed more than 41.5 million pounds of food and other essentials to those in need.
- For more information regarding the Food Bank of Central & Eastern North Carolina, visit http://www.foodbankcenc.org/site/PageServer?pagename=FBCENCHome.
About The Chef’s Academy:
The Chef’s Academy is the Culinary Division of Harrison College, a 108-year-old, nationally accredited institution that offers more than 30 degree programs in five schools of study. More than 6,000 students altogether are enrolled at Harrison College’s 13 campuses, its online division and The Chef’s Academy. Located in Indianapolis, The Chef’s Academy is opening 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.
Kate Catlin
MMI Public Relations
(919) 233-6600
kate@mmipublicrelations.com
http://www.twitter.com/MMIPR
http://www.mmipublicrelations.com
###
In conjunction with September’s Hunger Action Month, a national movement of the food bank networks to end domestic hunger, the Chef’s Academy hosted a grand opening event featuring a Triangle Chef Showdown which raised funds and awareness of local hunger through the donation of 85,902 meals for the Food Bank of Central and Eastern North Carolina.
Active in the local community, Boyers is a member of the Greater Raleigh Chamber of Commerce Board of Advisors as well as the Morrisville Chamber of Commerce. He recently received the Triangle Business Journal’s 40 Under 40 Leadership Award, which recognizes and honors young business executives in the Triangle who display immense potential for future endeavors, are actively involved in the community and can exhibit impressive bodies of work.
Quotes:
“I am honored to be selected as a member of the board of directors to the Food Bank of Central & Eastern North Carolina,” said Boyers. “It is a wonderful organization that strives to eliminate hunger and provide hope to those who may be less fortunate. I, along with the Chef’s Academy, have been a longtime supporter of this cause so I am excited to further my involvement with the organization.”
New Media Content:
The Chef’s Academy Twitter:
http://twitter.com/thechefsacademy
The Chef’s Academy Facebook:
http://www.facebook.com/thechefsacademy
The Chef’s Academy Blog:
http://thechefsacademy.blogspot.com/
The Chef’s Academy YouTube Channel:
http://www.youtube.com/user/thechefsacademy
Details:
- Boyers, a Rotarian, is a longtime supporter of nonprofit organizations. An active volunteer in his previous community of Greenwood, Ind., Boyers donated his time there to Habitat for Humanity, Gleaners Food Bank, Now for the Future and Taste of the NFL. He also served on the International Dyslexia Association Indiana Chapter; the MLK Montessori School Board; the Invent Tomorrow Bi-Partisan Commission Government Efficiency; and the Social Marketing Roundtable.
- The Food Bank serves a network of more than 800 partner agencies such as soup kitchens, food pantries, shelters, and programs for both children and adults through the use of warehouses in Durham, Greenville, New Bern, Raleigh, the Sandhills (Southern Pines) and Wilmington.
- In fiscal year 2009-2010, the Food Bank distributed more than 41.5 million pounds of food and other essentials to those in need.
- For more information regarding the Food Bank of Central & Eastern North Carolina, visit http://www.foodbankcenc.org/site/PageServer?pagename=FBCENCHome.
About The Chef’s Academy:
The Chef’s Academy is the Culinary Division of Harrison College, a 108-year-old, nationally accredited institution that offers more than 30 degree programs in five schools of study. More than 6,000 students altogether are enrolled at Harrison College’s 13 campuses, its online division and The Chef’s Academy. Located in Indianapolis, The Chef’s Academy is opening 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.
Kate Catlin
MMI Public Relations
(919) 233-6600
kate@mmipublicrelations.com
http://www.twitter.com/MMIPR
http://www.mmipublicrelations.com
###
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The Chef's Academy
Patty Briguglio
919-233-6600
Patty Briguglio
919-233-6600
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