The Chef's Academy Announces Upcoming "Chefs On Stage" Seminar Series Led By Culinary Experts

Culinary Institute Invites Indianapolis Community To Attend Cooking Classes. End Quote

Indianapolis, IN (1888PressRelease) March 20, 2012 - 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, invites community members to join its culinary educators for the upcoming "Chefs on Stage" seminar series on the institution's campus, located at 644 E. Washington St. Participants will assist The Chef's Academy instructors in food preparation and will take home all completed dishes in these classes, held on various Fridays through May 18.

The "Sushi Impossible" class will be held on March 23 from noon to 2 p.m. Executive Chef Rob Koeller will demonstrate the art, style and basics of preparing sushi with a variety of ingredients. Koeller will teach techniques including how to properly prepare rice and how to successfully roll sushi. Cost is $35 per person.

The "Art of Food and Wine" class will be held on March 30 from 10 a.m. to noon. Chef Matthew Mejia will teach participants how to create a harmonious meal through the careful pairing of various dishes with appropriate red, white, rosé and other types of wines. Attendees will have the chance to become a member of the Chef Mejia Tournants Société Wine Enthusiasts Club as well. Participants must be 21 years of age or older. Cost is $35 per person.

The "Modernist Cuisine on Point" class will be held on April 6 from 10 a.m. to noon. Participants will learn how to blend the tastes of today with the trends of tomorrow from Chef Joseph Davey, including high tech cooking methods and the physics behind preparation and presentation. Cost is $35 per person.

The "A Professional Chef Approach to Mother Earth" class will be held on April 13 from 10 a.m. to noon. Josh Horrigan, director of career services at The Chef's Academy, will be presenting insight into 21st century food from the garden to the kitchen. Participants will learn the basics of cultivating fresh cuisine directly from the source. Cost is $35 per person.

The "Great World of Chocolate Ganache" class will be held on May 11 from noon to 2 p.m. Pastry Chef Pierre Giacometti will teach participants the intricacies of Sacher Torte, the famous chocolate cake from Austria. The class will cover the basics enrobing and tempering truffles in decadent melted chocolate as well. Cost is $35 per person.

The "Game of the American Plains" class will be held on May 18 from 10 a.m. to noon. Participants will learn the basics of hunting and field dressing various types of game animals from Chef Chris Francis, as well as the rustic art of Great Plains cookery, including several traditional recipes. Cost is $35 per person.

The "World View of Italian Cooking" class will be held on June 15 from noon to 2 p.m. Participants will learn how to embrace the delicious simplicity of Tuscan cuisine from Tony Hanslits, dean of chefs for The Chef's Academy. The class will emphasize hearty Tuscan breads and cheeses, and fresh vegetables used in traditional soups and pasta dishes. Cost is $35 per person.

The "It Was Artisan, But Craft Breads are Better" class will be held on June 22 from 8 to 10 a.m. Boulanger Chef Nate Simpson will take participants on a world tour of craft breads from The Chef's Academy's kitchen. Participants will learn the skills necessary to mix, knead and bake the perfect loaf with a variety of international ingredients. Cost is $35 per person.

The "Compete Against Yourself and Become a Champion" class will be held on August 3 from 10 a.m. to noon. Participants will learn the basics of cooking competitions from Chef Brandon Hamilton, who will give instruction on how to plan and organize like a seasoned professional. Additionally the class will teach the secrets on preparing and serving winning dishes that will wow the judges. Cost is $35 per person.

The "Featuring a Play On Pork" class will be held on August 10 from 10 a.m. to noon. Chef Lucas Trinosky will teach participants how to prepare a winning pork dish from start to finish. The class will also feature tips and tricks on how to get contest judges to notice your culinary skills. Cost is $35 per person.

To sign up for any of these classes, please contact Beth Holbrook at (317) 447-6301 or email beth.holbrook ( @ ) thechefsacademy dot com dot

QUOTE:
"The 'Chefs on Stage' seminar series offered by The Chef's Academy is a great way for local citizens to get hands-on culinary experience with some of the most talented chefs in the nation," said Jayson M. Boyers, national division president of The Chef's Academy. "You do not have to be an expert to take part, since our organization embraces people of all interests and skill levels with a love of preparing good food."

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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 40 degree programs in five schools of study. More than 6,000 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 dot com
http://www.twitter.com/MMIPR
http://www.mmipublicrelations.com

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