The Chef’s Academy Announces 2013 Who’s Left Cooking? Competition
Local Culinary Institute Challenges Students in Reality Television-Style Food Battle
Raleigh, NC, March 29, 2013 --(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 more than 40 degree programs in five schools of study, has announced that the students at the school’s Morrisville campus, located at 2001 Carrington Mill Blvd., will compete in an exciting cooking showdown titled Who’s Left Cooking? The initial round will begin on Friday, April 5, with remaining challengers competing on Friday, April 12 and a final faceoff will wrap up the competition on Friday, April 19. Comparable to the popular Food Network series Chopped, the competition will begin with 16 teams comprised of 3 students per team going knife to knife to prepare dishes with various mystery ingredients. The first week of the competition challenges teams to prepare unique appetizers, with the surviving teams facing off in a mystery fish dish. The final four teams face off with an entrée round prior to heading into the finals where the last two teams standing will be tasked with dessert preparation.
Each round will be judged by local culinary experts including Kristen Baughman, food blogger for the Greater Raleigh Convention and Visitor’s Bureau; Jimmy Reale, executive chef of Chapel Hill Country Club; Dave Kaplan, account executive of Inland Seafood; Lee Woodham, vice president and general manager at FreshPoint Produce Raleigh; Jeff Heaney, president and general manager at Bauscher USA, Inc.; Chef Daniel Benjamin, pastry chef at The Umstead Hotel & Spa and Herons; Vigil, director of operations at Rocky Top Hospitality; and Andrea Weigl, food reporter for the News & Observer.
Quotes:
“The Who’s Left Cooking? Competition presents students with a wonderful opportunity to show off the culinary and pastry skills they have acquired during their tenure at The Chef’s Academy,” said Jeffrey Bane, campus president and national dean for The Chef’s Academy in Morrisville. “In order to impress the judges and ultimately win the competition, teams will have to successfully work together by taking a unique ingredient and using it to prepare a delicious dish that anyone can enjoy. This friendly, yet fierce culinary challenge will test their creativity and help them further develop skills they will need when working in restaurants and other institutions upon graduating from The Chef’s Academy.”
New Media Content:
The N.C. Chef’s Academy Twitter:
https://twitter.com/NCChefsAcademy
The N.C. Chef’s Academy Facebook:
https://www.facebook.com/TheChefsAcademy.NC
The Chef’s Academy Blog:
http://thechefsacademy.blogspot.com/
The Chef’s Academy YouTube Channel:
http://www.youtube.com/user/thechefsacademy
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 http://www.thechefsacademy.com.
Anjelica Cummings
MMI Public Relations
(919) 233-6600
anjelica@mmipublicrelations.com
http://twitter.com/MMIPR
http://www.mmipublicrelations.com
Each round will be judged by local culinary experts including Kristen Baughman, food blogger for the Greater Raleigh Convention and Visitor’s Bureau; Jimmy Reale, executive chef of Chapel Hill Country Club; Dave Kaplan, account executive of Inland Seafood; Lee Woodham, vice president and general manager at FreshPoint Produce Raleigh; Jeff Heaney, president and general manager at Bauscher USA, Inc.; Chef Daniel Benjamin, pastry chef at The Umstead Hotel & Spa and Herons; Vigil, director of operations at Rocky Top Hospitality; and Andrea Weigl, food reporter for the News & Observer.
Quotes:
“The Who’s Left Cooking? Competition presents students with a wonderful opportunity to show off the culinary and pastry skills they have acquired during their tenure at The Chef’s Academy,” said Jeffrey Bane, campus president and national dean for The Chef’s Academy in Morrisville. “In order to impress the judges and ultimately win the competition, teams will have to successfully work together by taking a unique ingredient and using it to prepare a delicious dish that anyone can enjoy. This friendly, yet fierce culinary challenge will test their creativity and help them further develop skills they will need when working in restaurants and other institutions upon graduating from The Chef’s Academy.”
New Media Content:
The N.C. Chef’s Academy Twitter:
https://twitter.com/NCChefsAcademy
The N.C. Chef’s Academy Facebook:
https://www.facebook.com/TheChefsAcademy.NC
The Chef’s Academy Blog:
http://thechefsacademy.blogspot.com/
The Chef’s Academy YouTube Channel:
http://www.youtube.com/user/thechefsacademy
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 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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