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Chef Glenn Brown

Chef Instructor
  • B.A., General Studies - Indiana University Purdue University - Indianapolis
  • A.A.S., Food Production Management - Lake Michigan College
Role at The Chef's Academy

Chef Brown's culinary career began 1989 with Graduating from Lake Michigan College known as a culinary management program, where he received an Associates in Applied Science in Food Production Management.

His teaching began as Adjunct Instructor at Lake Michigan College Culinary Program.  His concentration ran the full spectrum of their culinary curriculum. All the while he remained gainfully employed as an Executive chef. He opened Miller's Country House in southwestern Lower Michigan that was named the "Rivera of the Midwest," this was an upscale white tablecloth establishment that competed with the downtown Chicago albeit one travel time from the city.

His career then took him to The Summit Club in Downtown South Bend, Indiana. While employed there Chef Brown became a "Certified Chef de Cuisine," a position which he held for two years. He then attained the level of "Certified Executive Chef" in 1994. Committed to the culinary industry, he served as President of the ACF South Bend Chapter from 1994-1996 and prior to that held other board positions of Treasurer, Certification Chairman, By-Laws Chairman. His crowning achievement with the Chapter was the establishment of ACF South Chapter Scholarship, which offers first year apprentices full year scholarship, and for a professional chef continuing education at some of the Nation's premier culinary schools. He finished his career in northwest Indiana at Morris Park Country Club before relocating to Indianapolis.

Chef Brown attained the Executive Chef Position at The Country Club of Indianapolis in September of 1999, and recommitted himself to the culinary profession serving as Team Coach for the ACF Greater Indianapolis Junior Culinary Team.  The Junior Culinary Team represented the state of Indiana at five regional competitions and each year and the team was privileged to be awarded Bronze medals for their accomplishments. Chef Brown has taught at all the area culinary schools in the past eleven years before finding a home here at The Chef's Academy. In August of 2010, he received his Bachelor's of Art Degree in General Studies with a Minor in Sociology. He is in the process of receiving a Master Degree in Adult Education with scheduled completion in fall of 2013.

Chef Brown is currently the President of the American Culinary Federation Greater Indianapolis Chapter, along with serving as the National Ethics Chairman for the Central Region of The American Culinary Federation Inc.

Chef Brown brings passion and pride to the Culinary Profession and a goal to be part of the premier culinary teaching faculty at The Chef's Academy. He has won ACF Sanctioned Culinary competitions and sees it as a vehicle to continued success for young culinarians and himself.