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Matt Jarson

Chef Matt Jarson has taught for five years as a chef instructor at Ivy Tech Community
College where he accepted a full time faculty role in the spring. He has taught a variety
of classes including catering administration, customer service, basic foods, soups
stocks and sauces, classical cuisine, specialized cuisine, menu design, sanitation, and intro to baking.  

Previously he was the Executive Chef and Co-Owner of the All American Picnic Company, his family business. He grew up in the industry and after a brief stint in political campaigns returned to the family business full time.


He is a graduate of Indiana University and Ivy Tech Community College. For the last five years he has served as the Events Chairperson for the ACF Greater
Indianapolis Chapter, organizing the annual Gala and boosting fundraising each year,
raising more than $30,000.

From 2021-2022 he served as Vice President of the chapter, where he led the effort to
better define the role of the board and encouraged wider involvement in decision
making by expanding the board of directors to include at large positions and to recruit
new student board members. 

He has also worked to build connections to the Indiana Student Hospitality Association
at Ivy Tech with now shared governance between the student chapter of ACF and

He has helped lead the Education Committee, coordinating monthly chapter meetings
including restarting culinary competitions with the annual quiche competition and team
competition hosted at Ivy Tech.


Vice President

David Kay

With a culinary career beginning in his early teens and spanning 3 decades, 9 states
and venues from small independent restaurants, Country Clubs, Convention, Resorts & Boutique Hotels, Convention Centers, stadiums and Luxury Retirement Communities, Chef David Kay has honed a well-rounded palette of skills and proficiencies.  


His passion is teaching others and helping others succeed and giving back to the industry that has given him so much. 

As a member of the ACF Chef David Kay champions networking, camaraderie and
continuing learning opportunities afforded from the organization and as an active
member and board member of our local chapter, he is committed to bringing awareness of the return on investment that members can achieve in hopes of attracting young culinarians as well as seasoned industry leaders to being contributing and active members of the American Culinary Federation.



Jason Crouch

Chef Jason Crouch was born and raised in Northeast Indiana and has been cooking
professionally since 2006. After graduating from Jay County High School in 2006 Jason
moved to Indianapolis and started culinary school at Ivy Tech Community College.
Jason traveled abroad with the Ivy Tech’s International Team and was able to extend
his culinary knowledge by studying across Southern France including the Bocuse


While in school, Jason competed with the American Culinary Federation
earning a first place award at the North American Deer Farmers Competition and a
bronze medal at the Mcfarling Foods show. Jason finished school in 2009 with an
Associate Degree in Culinary Arts. Chef Jason has given back to the community by
putting on free cooking classes in his hometown hospital and at Depauw University and Knox College.


Jason has worked in kitchens all over the state and ran kitchens at Binkleys, the Indianapolis Museum of Art, Indiana State Museum, Eiteljorg Museum, DePauw University, and Mesh on Mass Ave. Jason was formerly Executive Chef and Beverage Director at the Embassy Suites Noblesville Hotel and Conference Center.


At the Embassy Suites Jason worked with Chef Susanne Grier to get students in the kitchen for on the job training. Over half of the staff at the Embassy Suites were students lead by Chef Jason working to make a curer in the Culinary Arts. Most recently Chef Jason
was the Executive Chef at Vivante in Carmel.



Felicia Grady

Chef Grady is an Executive Chef, Business Owner, and Restaurant Consultant. Upon graduating from The Chef Academy in 2012, she started her own catering company, Plate It Up! Catering.

After four years of managing the kitchen for Indianapolis Public School #49, she was
given an opportunity to teach as a culinary Instructor at Second Helpings. Afterward she
was given the opportunity to become the Director of Food Service of the Hope
Rehabilitation facility located in Anderson, Indiana.

Chef Grady is a member of several organizations: The Indy Chambers, Black Business Matters, and a proud member of the American Culinary Federation.


Get Involved!


    The Executive Board meets on a monthly basis. Officers and committee chairs serve two year terms and are always looking for members interested in getting involved. 


As the authority on cooking in America since 1929, ACF is the premier professional chefs’ organization in North America with more than 20,000 members in more than 225 chapters. The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York city by three chefs’ organizations: the Societe Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

“To unite food service professionals, students and food enthusiasts in Indianapolis by embracing personal and professional growth through networking, education and certification.”

Who is ACF
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