Bad Food? In a Pig’s Eye

Sunday, February 28, 2010 | Indianapolis, IN

Chef Robert Frye's Vietnamese soup, salad and sandwich combination earned the top prize Tuesday during Indiana Pork's annual Taste of Elegance.

The party, which was at the Indiana Roof Ballroom, offered Hoosier pork producers a chance to rub elbows with state legislators over wine and gourmet pork dishes, and area chefs a chance to engage in a bit of friendly competition.

In addition to Frye's menu, attendees sampled a deconstructed pork dish, as well as Asian and Cuban offerings.

Frye, of The Chef's Academy, earned the "Chef Par Excellence" designation from the event's honorary judges -- a group that included Oceanaire Seafood Room Executive Chef Ryan Nelson, who won the competition last year; The Chef's Academy's Jeffrey Bane; caterer Brad Gates; and Hungry Hoosier blogger Scott Hutcheson (www.hungryhoosier.com).

Josh Horrigan of The Chef's Academy earned second place, and Jason Anderson of Dunaway's took third.

See this story in the Indianapolis Star

About The Chef's Academy

At The Chef's Academy we help students become the most prepared and marketable graduates entering the fields of Culinary Arts, Pastry Arts and Hospitality & Restaurant Management by providing classroom and experiential instruction that sets up expectations for the real-life industry. We do this by providing an environment that fosters students' passion for culinary and hospitality while partnering that environment with a curriculum built by the most qualified instructors and leaders in the market.