"The Chef's Academy - Indiana serves "Beard" culinary lovers"
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"I just wanted to make sure we represented the food of the state properly," said Hanslits, who served a variety of Hoosier products at the party, held Downtown at The Chef's Academy. "I just wanted to make sure people knew we had more than corn and soybeans here." - Tony Hanslits National Dean
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News
The Chef's Academy Hires Chef Chris Francis As New Culinary Instructor| May 11, 2012
The Chef's Academy's Indianapolis campus annouced the hire of new culinary instructor, Chef Chris Francis.
Triangle Business Journal Recognizes Dean Jeffrey Bane for 40 Under 40 | May 7, 2012
The 40 Under 40 program recognizes outstanding professionals under the age of 40 for their contributions to their organizations and to the community.
Beef Bourguignon on My Carolina Cooking | April 24, 2012
Chef David Cruso making Beef Bourguignon on My Carolina Cooking.
The Chef's Academy Names Chef Rene J. Marquis as 2012 Commencement Speaker | April 5, 2012
"Chef Marquis sets an excellent example for our graduates to follow," said Jayson Boyers, national division president of The Chef's Academy. "His service to our country and the culinary industry is outstanding, and I look forward to the inspiration that he will provide graduates of The Chef's Academy as they prepare to pursue their careers in the United States and abroad."
The Chef's Academy Development Recognized by Triangle Business Journal SPACE Awards | April 4, 2012
An annual commercial real estate award, the SPACE awards recognizes the most innovative commercial real estate projects across the Raleigh-Durham market.
Caribbean Lump Crab Fritters on NBC 17 | April 3, 2012
The Chef's Academy shows off a yummy recipe for Caribbean Lump Crab Fritters. Click here for the recipe.
Chef Eddie Wilson on Hickory Daily Record | April 3, 2012
Eddie Wilson, executive chef at The Chef's Academy in Morrisville making Ropa Vieja on the Hickory Dailiy Record.
Chef Instructor Glenn Brown Named Local ACF Chef of the year | March 26, 2012
Chef Glenn Brown, CEC, AAC, ACE, culinary instructor and corporate chef at The Chef's Academy, has been named "Chef of the Year" by the American Culinary Federation (ACF) Greater Indianapolis chapter.
The Chef's Academy instructor among nine worldwide to receive 2011 Wines of Australia Scholarship | March 17, 2012
Mary Margaret McCamic, instructor of wine and communication studies, has been awarded the prestigious Wines of Australia Scholarship.
Restaurant competition judges announced for 27th annual A Toast to the Triangle | February 21, 2012
Eddie Wilson, executive chef at The Chef's Academy in Morrisville was selected to be a Judge for the 27th A Toast to the Triangle.
The Chef's Academy Instructor Brandon Hamilton Earns Top American Culinary Federation Certification | February 21, 2012
Chef Brandon Hamilton Attains Certified Culinary Educator Competency.
Morrisville Chamber: Annual Meeting Shows Robust Business Community | February 20, 2012
The North Carolina Chef's Academy received the Jeremiah Morris Community Steward of the Year Award.
The Chef's Academy Announces Fee Waiver For Military Students | February 17, 2012
Military Students Applying To Culinary Institution Will Pay No Application Fee.
The Chef's Academy's Chef Jeffrey Bane Releases Podcast On Culinary Industry | February 6, 2012
The Chef's Academy's Chef Jeffrey Bane Releases Podcast On Culinary Industry.
Super Bowl 2012: Chowing down for charity | February 5, 2012
Food and football shared the spotlight at the Taste of the NFL at Gleaners Food Bank of Indiana on Saturday night. But we're not talking the typical football fare of pizza and wings.
Maple Leaf Farms Lends Support to NFL's Effort to Stamp Out Hunger | February 2, 2012
Chef Tony Hanslits, of The Chefs Academy in Indianapolis, has created a Savory Duck Sausage just for the occasion.
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Events
Clash of the Tailgaters |
* Clash of the Tailgaters raised more than 30,000 meals this year (2011)! Congratulations to all involved with the event and thank you all for your support!
It wouldn't be football season without tailgating. Draw up your game plan and spring a few trick plays on the competition. You might just win the People's Choice Award decided by the public in attendance. And you'll definitely help raise funds for Gleanor's Food Bank.
Tasting for Clash of the Tailgaters is going to take place from
11:00am - 1:00pm.
Donate $10.00 and have a delicious lunch provided by The Chef's
Academy and also get plenty of bite sized tastes from the students
who are entered into the competition and vote for "People's
Choice." Your votes will determine who wins tickets to a
Colts home game!
Welcome to The Chef's Academy
The Chef's Academy is far more than a cooking school. We are committed to providing well-rounded, hands-on, career-focused education in the areas of culinary arts, pastry arts and hospitality and restaurant management. With industry relationships both around Indianapolis and nationwide, our career assistance is second to none. The Chef's Academy is the Culinary Division of Harrison College. Harrison College is accredited by the Accrediting Council for Independent Colleges and Schools (ACICS). The College is also regulated by The Indiana Commission on Proprietary Education (COPE). Additionally, The Chef's Academy is endorsed and accredited by the American Culinary Federation (ACF).