HOSPITALITY ADMINISTRATION 2013 recipient of the Edmond Gass Award for Outstanding Service in Culinary Arts
INDIANAPOLIS
“I loved how the chef instructors were not just full time teachers but also chefs out in the field. They each had practical hands on knowledge with all the success and failures that come along with it.”
BRIAN PLEASANT, 1999 Corporate Chef Crystal Catering
Concentration:
Culinary Arts & Baking Specialty
Favorite Class:
Soups, Stocks, and Sauces—To me, sauces are what tie everything together. They can enhance your hard work or they can cover your mistakes. A good sauce can be eaten alone as its own dish.
First role post-graduation:
Sous Chef, Embassy Suites North Hotel
Advice to students:
Realize this is the building block of your career. What you take from here will mold you into the chef you will become.
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