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Diedra Henry, co-owner of Taste Café, explains that she wouldn’t be where she is without a combination of passion and education.

Moriah Addington talks about her transition from working on Blackhawk helicopters to working toward a degree at The Chef’s Academy.

Christopher Menifield explains that being a student at The Chef’s Academy teaches you more than cooking, it teaches you to be a leader in the industry.

Executive Chef Ryan Nelson of The Oceanaire talks about the demand for well-trained students and how The Chef’s Academy is equipped to fill that demand.

You could...go...all...the...way! Paul Petrulis, GM of Shula’s Steakhouse, Indianapolis, talks about the importance of a culinary education and the heights it can take you to in an organization as big as Shula’s.

Jeremy Hamilton of Indianapolis DINE Magazine discusses the value of a culinary education while Kristen Rager credits The Chef’s Academy for opening up the avenue of food writer to her.

Melissa Dodson, Chef’s Academy student and Pastry Chef at Indiana Live Casino, thinks she has one of the sweetest gigs around.

Margaret Nelson of the Hilton Indianapolis Downtown shares her joy in the kitchen and stresses the importance of having instructors who bring real-world experience to the classroom.

Get a sneak peak at what it takes to put on a $100,000 dinner with Chef Michael Vlasich, Executive Chef of Indianapolis Marriott Downtown.

Tammy Gobel, Front Office Supervisor of the Omni Severin, Indianapolis, talks about the marriage between having fun at what you do and having the training to take it even further as a career.

Chef Michael Vlasich, Executive Chef of Indianapolis Marriott Downtown, talks about the value of education, passion and desire while taking you through his hotel.

Go behind the scenes at The Oceanaire to learn about the excitement of the kitchen, the demand for well-trained graduates and the value of culinary education.

Moriah Addington went from working on Blackhawk helicopters to working toward a degree at The Chef’s Academy – and verifies that basic training was much harder. Or at least a little harder.