Indianapolis, IN -- (SBWIRE) -- 04/16/2012 -- 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, has announced that a team of five students will head to the finals of the 2012 American Culinary Federation (ACF) Student Team Regionals competition on Saturday, April 14 through Monday, April 16 at the MotorCity Casino Hotel in Detroit. Patrick Early, Ian Isaacs, Zach Rohn, Kurt Stumpf and Michael Vancil advanced to the regional phase by winning the Indiana state competition, a combination of cooking and skills challenges, and they will face off against student teams from other institutions for a chance to compete for the title of National Student Team Champions at the ACF national convention, held Saturday, July 14 through Tuesday, July 17 in Orlando, Fla. The regional competition will consist of three phases: a cold food presentation, a skills salon and a cooking phase consisting of four courses, one of which will be an assigned classical dish. Courses for the third phase will include a fish starter, salad, main plate and dessert.

QUOTES:
“We are proud of the way our students have represented The Chef’s Academy so far in the ACF competition,” said Jayson Boyers, national division president of The Chef’s Academy. “Their training as professional culinarians has prepared them well for this competition, and we hope to see them earn the right to showcase their skills at the national level as well.”

DETAILS:
- The cold food presentation requires each team to present a cold buffet platter to judges.
- Cooking phase challenges include the preparation of a four-course meal for four persons, and the skills salon will require the student team to demonstrate one of four skills: butchery, fish filleting, vegetable and dessert preparation.
- A regional competition send-off was held in Indianapolis at The Chef’s Academy’s campus on Wednesday, April 4.

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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
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