The Chef's Academy Instructor Brandon Hamilton Earns Top American Culinary Federation Certification
Chef Brandon Hamilton Attains Certified Culinary Educator Competency
Hamilton graduated from The Chef's Academy with an associate degree of applied science in culinary arts and has worked in the culinary industry for a large portion of his career. He was an executive chef at Malibu Grill in Bloomington, Ind., for three years. Electing to go into fine dining, he took an executive sous chef position there and then became executive chef, a position he held for nearly two years as he maintained a seasonal menu. While working at 14 West in Indianapolis, Hamilton was awarded the presidential scholarship at The Chef's Academy and graduated as valedictorian of his class.
“We are very proud of Brandon and his excellent accomplishments,”
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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. 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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