After 10 years of training aspiring chefs, The Chef’s Academy in Indianapolis is no longer accepting students.
Harrison College announced recently that it is no longer enrolling students in the culinary arts and pastry arts programs at The Chef’s Academy. Current students, however, will be able to finish their programs.
According to the announcement, “Harrison is committed to providing career-focused degree programs that deliver strong outcomes for our students. We continually evaluate these programs for relevancy in the markets we serve and to ensure our students have gainful employment upon graduation. Through recent evaluations, we have decided to suspend enrolling new students in culinary arts and pastry arts at The Chef’s Academy in Indianapolis, effective immediately.”
Several of the city’s high–profile chefs attended The Chef’s Academy. Carlos Salazar, executive chef and co-owner at Rook, was a member of the first graduating class and remains a fan of the school and its instructors.
“I loved every second I was in that school,” said Salazar, who credits the chef instructors at the school for helping guide his career. “Without TCA, I don’t think I would be where I am right now.”
Salazar said several instructors became mentors, including chef Tony Hanslits, who served as director of culinary education at The Chef’s Academy when it opened in 2006.
“Chef Hanslits was the one that told me to go talk to Chef Oakley for a job,” said Salazar. “Everyone knows I owe everything to Steven Oakley for molding me into the chef I am today. That would have not been possible if it wasn’t for TCA.”