RALEIGH, N.C. – 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 Jeffrey Bane, MLD, CEC, CCE has been named president for the school’s Morrisville, N.C., campus. In his new position, Bane will manage a program that helps students prepare to become marketable graduates entering the fields of culinary and pastry arts, which encompasses the complete set of courses, including internships and externships, which students are required to successfully complete prior to receiving their degree. Additionally, he will oversee all community engagement and campus-wide events, partnerships and local involvement. Bane will continue to head the institution’s culinary curriculum, streamlining educational programs at both the North Carolina and Indianapolis campuses.
Previously, Bane served as the regional dean of culinary education at The Chef’s Academy’s campus in Morrisville, where he cooked, taught classes and was responsible for students and their progress, and assisted with the training and development of the culinary institution’s faculty and staff. A highly educated and experienced chef, Bane earned his associate degree in culinary arts and a bachelor’s degree in food service management from Johnson & Wales University in Charleston, S.C. In 2009, he obtained an associate of applied science in pastry arts from The Chef’s Academy and in 2010 he earned his master’s degree in leadership development from Saint Mary-of-the-Woods College in Saint Mary-of-the-Woods, Ind.
With nearly 20 years of culinary training and experience, Chef Bane has worked at some of the most well-known and prestigious ski resorts and national parks in the Western U.S., including Deer Valley Ski Resort in Park City, Utah, and Glacier National Park in Montana, where he became the corporate executive chef and coordinated seven properties. Bane spent a combined 10 years of seasonal resort executive chef experience in Montana, Alaska, Utah, Idaho, and Arizona. Additionally, he spent three years overseas working at resorts in New Zealand, France and Austria, as well as a summer spent in the Balearic Islands of Spain as a private chef.
“I am honored to accept the position of president of The Chef’s Academy’s campus in Morrisville,” said Bane. “The restaurant and hospitality industries are booming throughout the Triangle region and the area’s commitment to valuable and well-rounded education speaks directly to our mission. My hope is that we will continue to inspire students on a daily basis and foster their great culinary talents. I look forward to continuing to provide the next generation of culinary leaders with an environment that encourages their passion for culinary arts.”
“We are proud to announce the promotion of Chef Bane to this position,” said Duane Schmitz, senior vice president of operations of Harrison College. “His extensive culinary expertise and his outstanding reputation in the food service industry make him an ideal candidate for president of our Morrisville campus.”
- Chef Bane, a National Ice Carving Association (NICA) Certified Ice Carver, has received numerous medals in a number of ice carving events and competitions throughout the Midwest, including NICA’s National Championship.
- Chef Bane was named the 2010 Indianapolis Chef Educator of the Year by the American Culinary Federation (ACF) and was the recipient of the 2012 Triangle Business Journal 40 Under 40 Leadership Award.
- He is a certified evaluator for ACF, and is a Certified ServSafe Instructor and Exam Proctor.
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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. Approximately 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.
Contact: Anjelica Cummings