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Students will study under the direction of
internationally acclaimed Chef Norman Peter
Hart, a member of the American Culinary
Federation and the exclusive Honorable Order
of the Golden Toque. Chef Hart received the
Ordre Mondial des Gourmets de Gustauneurs
medal and the Confrerie de la Chaine des
Rotisseurs des Etas Unis medal, both in
Paris, France. In 2003, he became one of the
first five recipients of the coveted
medallion from the Conseil d’Honneur des
Etas Unis.
In 2007, Chef Hart was named National
Educator of the Year by the American
Culinary Federation. He is a Certified
Executive Chef, a Certified Culinary
Educator, a member of the American Academy
of Chefs, and the recipient of countless
industry awards and achievements.
Chef instructor is Chef Amanda Flesch, CC.
By age 22, Chef Amanda Flesch earned two
gold medals and a bronze professional medal
through the American Culinary Federation.
Previously, she won the regional title and
earned third place national honors in the
Best Teen Chef Competition.
Professionally she has worked her way up the
kitchen brigade system at The Duquesne Club,
a private club of distinction founded in
downtown Pittsburgh in 1873. There, she
trained and worked alongside Executive Chef
Keith Coughenour, a renowned chef and
culinary Olympian.
The first class of students began their
studies under Chefs Hart and Flesch on July
18.
"I really like the classroom environment. We
get to put into practice what we learn right
away and our chef instructors are sharing
their expertise," said Charles Quick of
Lancaster, South Carolina, a student in
AACA’s first class, "Already they have
shared tricks and skills that aren’t in our
textbooks. That’s exciting."
AACA students will benefit from an in-field
internship, a cooperative learning
experience between the American Academy of
Culinary Arts and the professional culinary
community. An advisory board of culinary
professionals supports AACA and helps guide
the development of curriculum, professional
development projects, and internship sites.
"PTI has a great location, a beautiful
campus, and students dedicated to their
careers, many of whom I’ve called on to
support our food and beverage operations
with great success," said Drue Vitter,
Executive Chef of the Hyatt Regency
Pittsburgh International Airport, and a
member of the ACAA culinary arts advisory
board. "I am very excited about the AACA.
The curriculum is well-rounded, in both
theory and hands-on education."
According to President DeFeo, AACA students
will benefit from the established success of
PTI’s School of Hospitality graduates,
"PTI already is well known and respected
within the hospitality industry for
preparing travel, restaurant, and hotel
management degree graduates who are ready to
work in an industry that continues to lead
the region in job growth."
Chef Hart says the AACA experience is
designed to reflect the formal
apprenticeship programs available during his
training years.
"Our training is deeply connected to the
American dream," said Chef Hart. "From
owning and operating the classic American
diner to working as an Executive Chef for a
five-star establishment, the American
Academy of Culinary Arts will provide
graduates the skills they need to become the
great American chef."
According to Chef Hart, the AACA will
deliver a strong foundation in culinary
fundamentals, including precision knife
skills, sanitation, mastery of the five
mother sauces, basic cooking methods and
professional development. "We will prepare
students to think and act like a
professional chef – then explore, innovate,
and experiment with fresh interpretations
until graduates have mastered a
revolutionary approach to American culinary
arts."
For information about The Academy of
Culinary Arts, course listing, and culinary
careers, visit:
aaca.pti.edu. |
