As part of our work with Ivy Tech Community College, Culinary Crossroads was honored to help host a reception on April 14 for high school culinary students participating in the state finals of the Skills USA competition. Ivy Tech president Sue Ellspermann attended the reception, held at Courses, the culinary center’s penthouse restaurant. She spoke to more than 80 students, parents and faculty advisors, encouraging competitors to become leaders in the industry. “You will be the great chefs,“ Ellspermann said, “ the great hospitality professionals of the future.” The competitions in baking, culinary arts and restaurant service took place at Ivy Tech’s culinary center in Indianapolis, where students from around Indiana worked in the...

After 20 years in the Army National Guard, chef Tracey Couillard headed to culinary school, then worked her way up in Indianapolis kitchens, including Cerulean, Field Brewing and the Wine Market in Fountain Square. She joined Ash & Elm Cider Co. as executive chef in 2021 with a goal to create a seasonally inspired menu that complements the cider. A native New Englander, chef Tracey likes to cook food that, as she says, “makes you feel loved.” How would you describe your cooking style or philosophy? I would describe most aspects of me, including how I cook, as lovingly chaotic. When I am cooking, I try to let the ingredients shine. Well-seasoned, good food put out lovingly and chaotically for you to enjoy. It is very satisfying to see...

Indianapolis natives and high school sweethearts Chris and Mollie Eley opened their neighborhood butcher shop and specialty food shop, Goose the Market, in 2007. Based on the relationships with farmers and the recipes that Chris developed behind the butcher counter, this family business grew into Smoking Goose, a USDA-inspected meatery, in 2011. Working with farmers in Indiana and neighboring states who raise their animals as nature intended, Chris and the Smoking Goose gang use old world charcuterie techniques combined with local, contemporary flavors to create more than 40 varieties of slow-cured and smoked meats, salumi and sausages. These innovative and delicious recipes have earned kudos for Smoking Goose from Food & Wine and Bon...

Here at Culinary Crossroads, our goal is to spotlight the people, products, places and services that define Indiana’s culinary community. Two years ago, that community lost one of its brightest stars. In June 2021, chef Greg Hardesty passed away after a year-long struggle with cancer. As chef/owner at several highly regarded local restaurants, including H2O Sushi, Elements, Recess and Room 4, Hardesty was recognized by local and national awards, including multiple honors as a James Beard Foundation Best Chef semifinalist. But he also trained and mentored numerous Indianapolis chefs, including those who went on to become Best Chef semifinalists in their own right. In fact, Hardesty would often say that was what he was most proud of...