New Year, New Happenings at The Chef's Academy

The Chef's Academy wishes everyone a Happy New Year, and we hope all the best in your lives in 2009. Through the holidays we missed keeping everyone up to date on what was taking place with us, so in this issue of The Chef's Academy happenings we'll do our best to bring you up to speed. Through hosting holiday parties, student club meetings, and community classes everyone had a busy break here at The Chef's Academy.
In the waning days of December Chef Trinosky held a Garde Manger class for a group of students wanting to learn more about the artistry of fruit and vegetable carving. Chef Trinosky went over a lot of basic techniques for students to start learning the basics of carving, and after a brief lecture and demonstration, students had the opportunity to try their hand and start learning a new skill set. In the short amount of time working there were some very intricate designs students came up with and they all enjoyed the day.
While students were out on Christmas break, we also had time to get some house keeping taken care of and the floors were polished and a great deal of painting was done to touch up areas that had lost their luster. Now the building is back to looking sharp!
Once classes resumed back after New Year's there has been a lot happening from corporate team building functions, to catering events that Chef's and students have been working on. We also resumed our Community Classes.
Our community classes take place every other Saturday and they are a great opportunity for people who are wanting to learn new skills in the kitchen. Chef Jason Anderson along with Chef Robert Frye hosted our latest community class and they took patrons through a 4 hour course on learning Japanese foods. The class focused on Sushi, Hibachi, and noodles with approximately 20 people in the class. Everyone enjoyed the day and you can see some of the creations of the day on our Facebook page. Our community classes provide the kitchen novice with skills needed to cook new foods in their own kitchens. From learning basic knife skills, to cuisine from around the world, our Chef's take pride in helping you become more skilled in a kitchen. The community classes are a great idea for a gift to give that person who really enjoys cooking, and have been proven to be a great date that is definitely not the "norm". To find more information on our community classes click here. The Spring class listings will be updated soon!
Our student clubs are getting more organized and updates on the clubs and their meetings will be updated as more information becomes available. Look forward to hearing more about our Student Activities Club, Student Ice Carving Club, Student Craft Beer Brewing Club, Student Molecular Gastronomy Club, and other student events taking place at The Chef's Academy.
Stay tuned to other happenings taking place at The Chef's Academy in the near future as well. Towards the end of January we have Chef Instructors that will be participating in The Indiana Pork Producer's Taste of Excellence culinary competition. February will bring more club meetings, as well as our Open House Friday February 6th, starting at 1:00pm. February 20th we will be hosting a Chili competition. Updates will be provided as these events near.

Happenings around The Chef's Academy

We have a couple upcoming events here at The Chef's Academy before students are out for Christmas break. First, we have Indy Live Casino coming to campus on Thursday December 18th to conduct open interviews. This is a great opportunity for students and public alike to apply and interview for a location that IS Currently Hiring! In today's economic times, finding a company that is hiring can be a daunting task, so don't miss this opportunity to interview with Indy Live and increase your chances of landing a job in the Industry.

Second, there are a lot of opportunities upcoming for students to be more involved in campus activities. Students Nick Stromske and Patrick Rose have started The Chef's Academy Sports & Activity Club. This club is for students and will be meeting for many activities including but not limited to: card tournaments, indoor wall climbing, outdoor rock climbing, paintball, laser tag, video game tournaments, and many more activities to be announced. The Chef's Academy Sports & Activities Club web adress is:
http://tcasports.webs.com

There are some other events coming up at The Chef's Academy as well. On Friday December 19th there is a student cookie competition, Cash prize for the winner! Also, Friday December 19th will be the first meeting of The Chef's Academy Sports and Activities Club, and Chef Trinosky is conducting a class for any student interested in learning more about Garde manger. This class is a great opportunity for those who are interested in the artistry of culinary arts and want to learn more about fruit and vegetable carving.
Lastly, a quick note regarding campus activities: for all activities on campus student uniform is required unless otherwise noted.

Chef Bane Ice Carving on Mass Ave

Last Friday night (December 5th), Chef Bane was down on Mass Ave creating Ice carvings for a few of the local businesses during their Mass Ave Holiday Hoopla event. Chef Bane carved a reindeer, a wreath, and a Centaur. The Centaur was a two block piece and it stood approximately 5 feet tall. It was a good time watching and it was perfect weather for ice work. It was a balmy 20 degrees outside and the Chatterbox was nice enough to provide some cinnamon coffee to warm up our bones. Chef Bane worked on the sculptures for approximately 6 hours all together and a lot of people admired his work in progress and also the finished sculptures. People were walking by all night and had a lot of questions for Chef Bane, but mostly you could see amazement in their eyes. From watching his chainsaw skills to the astonishment of his aluminum welding to fuse the blocks together, Chef Bane proved to be a pure showman in his element. We would like to thank everyone who came out to see Chef Bane at work and wish everyone the best of the holidays.