The Chapter Events Committee organizes the annual President's Gala, Chapter Picnic, and social gatherings year round.
Thom England has more than twenty years experience as a professional chef, food writer, education, and mentor. Chef England is a graduate of the Culinary Institute of America and spent much of his career in New York and is currently program coordinator for the Ivy Tech Hospitality and Culinary Program. He holds multiple certifications from the American Culinary Federation and is an accomplished cook book author.
Harold Grose began cooking at age nine when he made spaghetti with wine sauce and biscuit style cinnamon rolls. His professional career began in 1992 in Corpus Christi Texas where he was Executive Chef for People's Baptist Church. Chef Grose received his formal training at Delmar College where he studied culinary and baking & pastry arts. He is an active member of ACF, holds CEC and CEPC certifications, and has been inducted into the American Academy of Chefs. Chef Grose has been an adjunct professor at Ivy Tech since 2003.
Matt Jarson is the Executive Chef at the All American Picnic Company and an adjunct instructor at Ivy Tech Community College. He grew up in the industry, first learning to cook in his family's restaurant before studying political science at Indiana University. After working for three campaigns he returned to the family business and eventually took the role of kitchen manager. In 2012, the family business transitioned to a full time catering company where he would become Sous Chef and then Executive Chef in 2016. He currently teaches the catering management course at Ivy Tech.
Any earned her BS in Food Service Management from Johnson and Wales University in 1993. It was there that she met her husband of 25 years, Jeff White, CEC, CFSP. Her early career was spent working in the kitchens at country clubs and resorts in Ohio and South Carolina. Upon moving to Indianapolis, she and Chef started their catering company together over 20 years ago and also worked as a personal and private chef for families within the greater Indianapolis area. While continuing to cater, she began working with the Zionsville Community Schools as their Food Service Production Manager during which time she earned her certification as a School Nutrition Specialist in 2014 and then a Certified Executive Chef in 2017.
Chef Aaron Spurling graduated from teh Ivy Tech Hospitality program with an associated degree in culinary arts and another in baking & pastry arts, as well as with a technical certificate in hospitality management. During his student days Chef Aaron served first as the treasurer and later as the vice president of the student chapter. He holds both CC and CPC certifications.
David is a long time member and supporter of the Greater Indianapolis Chapter of the American Culinary Federation. He is currently Executive Sous Chef at Lucas Oil Stadium and the Indianapolis Convention Center with Centerplate. He previously worked with Purdue Dining.