Culinary Institute’s Chef Instructor Discusses Industry And Qualities Graduates Need As Professional Chefs
Indianapolis, IN -- (SBWIRE) -- 03/09/2012 -- 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 Chef Brandon Hamilton, chef instructor, has recently released a podcast providing insight into the culinary industry along with the fundamental knowledge the program provides students. In this podcast, Hamilton discusses the career paths previously taken that led him to The Chef’s Academy, the challenges of training students into culinary professionals and the various industry opportunities that come from attaining a culinary degree. Hamilton’s podcast is available for download at http://bit.ly/sxICab.
“We work to expose The Chef’s Academy students to the numerous industry opportunities that are available through the attainment of a culinary degree,” said Hamilton. “Whether that means a career as an executive chef, food and beverage director, food stylist, food manufacturist, or even a food scientist, a basic understanding of the elements and techniques that go into developing a dish and the applications of heat on food are an elementary requirement for success. The knowledge gained from The Chef’s Academy will provide students with the information needed to be able to amplify their professional talents and excel in the career that they choose.”
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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.
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