Second Annual Triangle Chef Showdown Raises 100,000 Meals for Food Bank of Central and Eastern NC
The Chef’s Academy’s Annual Charity Event Draws 700 Attendees as Chef Ryan Payne Tops the Competition
Raleigh, NC, October 13, 2012 --(PR.com)-- The Chef’s Academy (http://www.thechefsacademy.com), the Culinary Division of Harrison College, a 110-year-old, nationally accredited institution that offers 40 degree programs in five schools of study, has announced that its Second Annual Triangle Chef Showdown raised 100,000 meals for the Food Bank of Central and Eastern North Carolina. Approximately 700 people attended the heated culinary competition held at The Chef’s Academy on Sept. 27, where Chef Ryan Payne emerged as the winner over three other regional chefs. Attendees showed their support of September’s Hunger Action Month, a national movement of the food bank networks to end domestic hunger, through the donation of money and canned goods. Additionally, student chefs showed their talents by providing an array of appetizers, main dishes and dessert selections.
The Triangle Chef Showdown included a fierce cooking competition between four regionally renowned restaurant chefs; Chef Keith Rhodes of Catch and Phun Seafood Bar in Wilmington, N.C.; Chef Scott Schabot of Ruckus Pizza, Pasta and Spirits in Morrisville, N.C.; Chef John Mannino, of Mannino’s Italian Bistro in Virginia Beach, Va.; and Chef Ryan Payne of the Weathervane at Southern Season in Chapel Hill, N.C. It was a close competition, but with a delectable butternut squash and sweet potato bisque with pulled pork brisket and pickled orange peppers, Payne was named the winner by less than 200 votes. Caroline Welch, president and general manager of ABC11-WTVD, assisted Payne in the competition by serving as his sous chef. The competition marks Payne’s second local win in three months, as he finished first in the 2012 Fire in the Triangle culinary competition which concluded in July.
The event included a long list of delicious appetizers and desserts prepared by the culinary and pastry students at The Chef’s Academy. Twelve pastry students had the opportunity to design their own unique pastry menu and served their desserts at a personal station during the event. Students helped the competing chefs create samples of their dishes for the attendees to taste and then vote on their favorite culinary creations.
Sharon Delaney and Valonda Calloway, hosts of NBC17’s My Carolina Today, entertained the crowd and updated attendees periodically on the chefs’ activities and vote levels. Mary Margaret McCamic, director of career services and wine instructor for The Chef’s Academy, added a wine tasting to the festivities, and Mims Distributing Company of Raleigh provided a beer tasting. The Chris Hendricks Band, composed of Raleigh natives, entertained the crowd with a selection of current musical hits.
Quotes:
“The second annual Triangle Chef Showdown was a tremendous success,” said Jayson M. Boyers, national division president of The Chef’s Academy. “We are incredibly proud and grateful to have reached our goal of donating 100,000 meals to the Food Bank of Central and Eastern North Carolina and sincerely appreciate the support of our chefs, the local community and our talented students. We hope all attendees enjoyed the evening just as much as we did, and a sincere congratulation is in order to Chef Ryan Payne on his win. ”
New Media Content:
The Chef’s Academy Twitter:
https://twitter.com/NCChefsAcademy
The Chef’s Academy Facebook:
http://www.facebook.com/TheChefsAcademy.NC?fref=ts
The Chef’s Academy Blog:
http://thechefsacademy.blogspot.com/
The Chef’s Academy YouTube Channel:
http://www.youtube.com/user/thechefsacademy
Details:
- Triangle Chef Showdown was free and open to the public. Attendees were asked to bring canned goods items to donate to the Food Bank of Central and Eastern North Carolina. Monetary donations were also welcome.
- Payne’s passion for cooking began at a young age when he would watch his grandfather in the kitchen. At Southern Season, he specializes in local, southern and fresh food inspired by dishes from around the world.
- The 100,000 meal total was calculated by measuring each donated canned good received as equivalent to one meal, and each dollar equivalent to four and a half meals.
- Feeding America’s national network is comprised of more than 200 food banks, including the Food Bank of Central and Eastern North Carolina. Hunger Action Month encourages citizens to take steps to defeat domestic hunger across all communities. For more information on Hunger Action Month, visit http://www.foodbankcenc.org
/site/PageServer?pagename=hungeractionmonth.
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 40 degree programs in five schools of study. Approximately 4,500 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 http://www.thechefsacademy.com.
Anjelica Cummings
MMI Public Relations
(919) 233-6600
anjelica@mmipublicrelations.com
http://twitter.com/MMIPR
http://www.mmipublicrelations.com
The Triangle Chef Showdown included a fierce cooking competition between four regionally renowned restaurant chefs; Chef Keith Rhodes of Catch and Phun Seafood Bar in Wilmington, N.C.; Chef Scott Schabot of Ruckus Pizza, Pasta and Spirits in Morrisville, N.C.; Chef John Mannino, of Mannino’s Italian Bistro in Virginia Beach, Va.; and Chef Ryan Payne of the Weathervane at Southern Season in Chapel Hill, N.C. It was a close competition, but with a delectable butternut squash and sweet potato bisque with pulled pork brisket and pickled orange peppers, Payne was named the winner by less than 200 votes. Caroline Welch, president and general manager of ABC11-WTVD, assisted Payne in the competition by serving as his sous chef. The competition marks Payne’s second local win in three months, as he finished first in the 2012 Fire in the Triangle culinary competition which concluded in July.
The event included a long list of delicious appetizers and desserts prepared by the culinary and pastry students at The Chef’s Academy. Twelve pastry students had the opportunity to design their own unique pastry menu and served their desserts at a personal station during the event. Students helped the competing chefs create samples of their dishes for the attendees to taste and then vote on their favorite culinary creations.
Sharon Delaney and Valonda Calloway, hosts of NBC17’s My Carolina Today, entertained the crowd and updated attendees periodically on the chefs’ activities and vote levels. Mary Margaret McCamic, director of career services and wine instructor for The Chef’s Academy, added a wine tasting to the festivities, and Mims Distributing Company of Raleigh provided a beer tasting. The Chris Hendricks Band, composed of Raleigh natives, entertained the crowd with a selection of current musical hits.
Quotes:
“The second annual Triangle Chef Showdown was a tremendous success,” said Jayson M. Boyers, national division president of The Chef’s Academy. “We are incredibly proud and grateful to have reached our goal of donating 100,000 meals to the Food Bank of Central and Eastern North Carolina and sincerely appreciate the support of our chefs, the local community and our talented students. We hope all attendees enjoyed the evening just as much as we did, and a sincere congratulation is in order to Chef Ryan Payne on his win. ”
New Media Content:
The Chef’s Academy Twitter:
https://twitter.com/NCChefsAcademy
The Chef’s Academy Facebook:
http://www.facebook.com/TheChefsAcademy.NC?fref=ts
The Chef’s Academy Blog:
http://thechefsacademy.blogspot.com/
The Chef’s Academy YouTube Channel:
http://www.youtube.com/user/thechefsacademy
Details:
- Triangle Chef Showdown was free and open to the public. Attendees were asked to bring canned goods items to donate to the Food Bank of Central and Eastern North Carolina. Monetary donations were also welcome.
- Payne’s passion for cooking began at a young age when he would watch his grandfather in the kitchen. At Southern Season, he specializes in local, southern and fresh food inspired by dishes from around the world.
- The 100,000 meal total was calculated by measuring each donated canned good received as equivalent to one meal, and each dollar equivalent to four and a half meals.
- Feeding America’s national network is comprised of more than 200 food banks, including the Food Bank of Central and Eastern North Carolina. Hunger Action Month encourages citizens to take steps to defeat domestic hunger across all communities. For more information on Hunger Action Month, visit http://www.foodbankcenc.org
/site/PageServer?pagename=hungeractionmonth.
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 40 degree programs in five schools of study. Approximately 4,500 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 http://www.thechefsacademy.com.
Anjelica Cummings
MMI Public Relations
(919) 233-6600
anjelica@mmipublicrelations.com
http://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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