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 Kay, CCC
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.