Schools

American Academy of Culinary Arts Opens in North Fayette

A grand opening and ribbon-cutting ceremony are set for Aug. 14 at the school on Pittsburgh Technical Institute's campus.

Pittsburgh Technical Institute will host the official ribbon-cutting and grand-opening ceremony of the American Academy of Culinary Arts at 3 p.m. Wednesday, Aug. 14, at its North Fayette campus, 1111 McKee Rd.

President Greg DeFeo and Executive Vice President George Pry of Pittsburgh Technical Institute, and a group of dignitaries that includes Chef Director Norman Peter Hart, will cut the ribbon with a ceremonial Mercer French knife and invite attendees to tour the kitchens, meet students, and taste AACA chef-prepared hors d’oeuvres.

The menu includes Lime and Cilantro Hummus with Cucumber; Tomato Fennel Arancini; BBQ Pulled Pork Sliders; Ratatouille Croustade and Apricot Brownie Ganache Cake.

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The school’s new Culinary Arts Center offers two teaching kitchens, hot and cold storage areas, and a dining lab. The facility features the latest in culinary technology, including state-of-the-industry combination and convection ovens, specialized stoves and Dura-Ware professional cookware. 

Guests will meet Hart, Chef Amanda Flesch, as well at AACA’s first class of students, who will demonstrate fundamental skills. 

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“I really like the classroom environment," said student Charles Quick of Lancaster, SC. "We get to put into practice what we learn right away and our chef instructors are sharing their expertise. Already, they have shared tricks and skills that aren’t in our textbooks. That’s exciting.”

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,” Hart said. “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.”

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.

Members of the AACA culinary arts advisory board include: Victoria Abel, Odyssey Travel; Stephanie Albrecht, research and development, H.J. Heinz Co.; Brian Buskey, executive chef , Montour Heights Country Club; Nicholas Camody, chief operating officer, Parkhurst Dining; Panfield DiNicola, chef, Giant Eagle Market District; Jacky Francois, executive chef, The Omni William Penn Hotel; Chris Galarza, sous chef, Off the Hook Restaurant; Wayne Gisslen, chef and author; Peter Hanowich, Chain des Rotisseurs; Joyce Kramer, director of member service, Pennsylvania Restaurant & Lodging Association; Jill Kummer, president, Blacktie Pittsburgh; Keith Martin, owner, Elysian Fields; Joe McGough, Eat ‘n Park; Riaan Nel, food and beverage director, Omni William Penn Hotel; Kimberly Rossero, Metz Culinary Management; Bill Soriano, executive chef, The Westin Convention Center; Becky Taylor Gallagher, Colteryahn Dairy; and Drue Vitter, executive chef, Hyatt Regency Pittsburgh International Airport.

“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,” Vitter said. “I am very excited about the AACA. The curriculum is well-rounded, in both theory and hands-on education.”

According to 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,” he said.

For information about The Academy of Culinary Arts, course listing and culinary careers, visit aaca.pti.edu.


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