Indiana cuisine: more Hoosiers are signing up for chef school.NEXT TIME SOME SNOOTY out-of-stater claims Indiana lacks sophistication so·phis·ti·cate
v. so·phis·ti·cat·ed, so·phis·ti·cat·ing, so·phis·ti·cates
1. To cause to become less natural, especially to make less naive and more worldly.
2. , here's a good comeback: An increasing number of Hoosiers are lining up at the community college to learn how to make pate.
No kidding. The popularity of the Food Network along with healthy growth in the hospitality industry are filling up culinary arts classes in Indiana. Ivy Tech IVY TECH Ivy Tech State College (Indiana Vocational Technical College System) Community College reports a growing appetite for its culinary arts and pastry programs, and Indiana Business College is finding no shortage of enrollees for its newest program, The Chef's Academy
Jeff Bricker, who chairs the hospitality administration program at Ivy Tech Community College-Central Indiana, recognizes the influence of such Food Network celebs as Rachael Ray Rachael Domenica Ray (born August 25, 1968 in Glens Falls, New York) is an Emmy-award winning television personality and author, who currently hosts the syndicated talk/lifestyle program Rachael Ray and two Food Network series, , Bobby Flay Robert William Flay is a fourth generation Irish-American, celebrity chef and restaurateur. He is the owner and executive chef of six restaurants: Mesa Grill, Bolo Bar & Restaurant, and Bar Americain in New York City, Mesa Grill and Emeril Lagasse Emeril John Lagasse (born October 15 1959, Fall River, Massachusetts, U.S.) is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live . In the network's 13 years, "it's done quite a job of raising awareness Raising awareness is a common phrase advocacy groups use to justify a particular event, brochure or even the entire organization. Raising awareness refers to alerting the general public that a certain issue exists and should be approached the way the group desires. of chefs and cooking," he says. But it's also a matter of demand. The U.S. Department of Labor projects 16 percent growth in chef positions in Indiana by 2015, he says, and the National Restaurant Association expects Indiana will add 41,000 hospitality jobs in the same time frame. "As the hospitality industry grows, it's producing more job opportunities."
Ivy Tech's hospitality offerings include associate's degrees in culinary arts as well as baking and pastry arts. About half of the 500 students in the central Indiana program are studying culinary arts, a quarter learning about pastries, the rest pursuing such fields as restaurant, hotel and event management. Enrollment has doubled in the past four years.
Interest is high as well at Indiana Business College, where The Chef's Academy enrolled 68 students in its first cohort in September and expected to boost enrollment past 100 when its second cohort began studying at the end of November. Chef Tony Anthony "Chef Tony" Notaro is a successful infomercial pitchman, not a chef. Since his beginnings in the 1970s he has risen to become one of the most successful infomercial hosts in history. Hanslits, the director of culinary education, says restaurants prefer trained culinarians not only because they're good cooks but because they are efficient, often doing the work of one-and-a-half to two people. "It helps your payroll," he points out.
He's not Emeril, but Hanslits could be considered a local celebrity chef In its strictest sense, a celebrity chef is a someone who has become well-known for his/her cooking. The first historical personality that fits this description is Martino da Como but in practical terms the term grew in popularity during the 1990s. , often quoted in the media and known for creating innovative menus at several fine-dining venues.
The salaries earned by trained chefs vary widely, says Jason Boyers, program director at The Chef's Academy He cites statistics indicating Indiana chefs' earnings range from $25,000 to more than $100,000. "They're not going to walk out of here and make $50,000 a year," he says, but as they work their way up, they can do quite well.