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. 

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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
ISHA. 

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.

Vikki Massie

Chef Vikki Massie is the Chef-Owner of Samora Red Catering, a boutique catering company specializing in curated dining experiences, small events, and custom menus. With more

than 15 years of professional culinary experience, including a decade in food service management, Chef Massie blends classical technique with modern creativity to deliver elevated

cuisine that is both approachable and memorable.

In addition to catering, Chef Massie is a Culinary Arts educator at J. Everett Light Career Center, preparing high school students for careers in hospitality. Her dedication has

earned her recognition as ProStart Teacher of the Year, ACF Educator of the Year, Black Excellence in Education Teacher of the year reflecting her influence on the next generation of

Chefs.

She is also the founder of The Black Chefs Collective, a platform amplifying Black culinary talent and preserving cultural heritage through food. Her leadership and culinary

vision have been recognized nationally.

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
Institute.

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.

Allison Crouch

A graduate of the School of Culinary Arts and Hospitality Management at Ivy Tech, Allison works outside the industry and is a long time chapter member. For the last three years she has served as Events Chair planning the annual Presidents Gala and relaunching the Chef and Child Initiative for the Greater Indianapolis Chapter. 

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