Graduate Job Placement
- Alamance Community College - Brian Bailey, Department Head and Chef Instructor
- Angus Barn, Raleigh - James Long, Executive Sous Chef
- Armadillo Grill, Wake Forest - Terry Chapman, manager
- Cary Embassy Suites - Charissa James, Catering Department Sales Manager for Events
- CJ’s Street Food, Raleigh- Mark Thomas, Chef/ Owner
- Poole’s Diner, Raleigh – Jessica Tomaszewski, Sous Chef
- Eurest Dining Service - Robbie Carver, Foodservice Director
- Fiction Kitchen – Caroline Morrison, Chef/ Owner
- Green Tree Country Club Midland TX- Karen Poole, Executive Chef
- Hasentree Club, Wake Forest – Jimmy Strickland, Restaurant Manager
- Hope Valley Country Club, Durham – Russell Neff, Executive Chef
- Marriott Courtyard in Cary – Mike Shavah, Director of Operations
- Marriott Hotel, Washington, DC - Chris Zanzano, Sales Manager
- Marriott Townplace Suites, Cary – Nidal Alawar, General Manager
- Mez, Durham - Aaron Stumb , Executive Chef
- Bon Appetit Dining at SAS, Durham – Laura Baucom, Cook
- National Golf Club, Pinehurst - Kim Folken, Executive Chef
- Poppyseed Market Café and takeout market, North Raleigh - Julia McGovern, Chef/Owner
- PreGel America, Concord, NC -Jason Sturdivant, Assistant Corporate Chef
- Sullivan’s Steak House, Raleigh – Robert Crawford, Executive Chef
- Twisted Fork, Triangle Town Center – Richard Smith, Pastry Chef
- Umami, Burlington – Roger Pelayo, Chef/ Owner
- US Foods – Matthew Blaisdell, District Sales Representative