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A PASSPORT TO IVY TECH’S GLOBAL FOOD TOUR!
Here’s your passport and welcome to: Small bites from: Brazil, Ethiopia, India, Greece, Thailand, Mexico, Jamaica, Japan, Spain, Ireland, Germany, Italy, and beverages from: South America, Asia, Europe, Africa, France.
Wow! What a wonderful trip this was!
Culinary students at Ivy Tech Culinary Center in Indianapolis Indiana planned the global menu items for this event that was held on February 27th. They were also hoping to raise funds to support international student travel. The culinary students were so enthusiastic as they offered the small bites from 12 different countries, which they prepared and served. Many of them explained the countries cuisine and how they prepared the recipes.
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The building was a former Stouffers hotel that was purchased and converted into the Ivy Tech Culinary Arts Training Center by an endowment from the Eli Lilly Foundation. There are now 9 commercial kitchens in the building to train these aspiring chefs and a public restaurant, named “Courses”, on the top floor to exhibit their skills. Reservations, on select days, can be made via the “Open Table” app for lunch or dinner. This restaurant has a unique and stunning view of the Indianapolis skyline.
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“Global Food Tour”main event floor at Ivy Tech Culinary Center
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Hors d’oeuvre table at “Global Food Tour” event held at Ivy Tech Culinary Arts main campus in Indianapolis, Indiana where student prepared food was available for all attendees to sample.
‘Ireland table placard indicates food being served at this station for the “Global Food Tour” event .
Culinary student Paige Bordner at the “Global Food Tour” prepared food which included Beef Stew and Cheddar Soda Bread.
Cheddar Soda Bread is available to attendees for sampling.
Beef Stew in kettle warmer at Ireland event table to be sampled by attendees.
‘India table placard indicates food available for attendees to sample at this station.
Gloria Goodtaste and Ashaunte Jones discussing Indian Vegetarian Mulligatawny Soup and Lamb Tandoori as available for attendees to sample at the India event table.
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Japan table placard which indicates food available to sample at this table.
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Preparation table for Smoked Salmon Sushi and Vegetarian Sushi used by culinary student Jacob McKinney at the “Global Food Tour .
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Gloria Goodtaste with culinary student Jacob McKinney at the Japanese event table discussing his preparation techniques for Sushi.
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Italy table placard indicates food available along with Beverage pairing available at the bar centrally located in the center of the exhibit space
Butternut Squash Ravioli and Prosciutto Piadina as prepared at the Italian event table during the “Global Food Tour” event.
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Student culinary chefs – Megan Pritchard, Denell Schacht and Michael Richardson work diligently at the Italian event table preparing food for the attendees to sample.
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Butternut Squash Ravioli being heated in a sauce at the Italian event table.
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Amaretti Cookies as prepared for the “Global Food Tour” event.
‘Greece table placard indicates food available for attendees at this station.
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Mini Gyros and Dolma wrapped in Grape Leaves as presented by Porscha Watson at the Greek table at the Global Food Tour event.
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Grilled Octopus on Skewers available for attendees at the “Global Food Tour”.
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Gloria Goodtaste and Porscha Watson discuss the Grecian preparation techniques exhibited at the “Global Food Tour” event.
Thailand table placard displays menu items available for “Global Food Tour” attendees.
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Papaya Salad and Pad Kra Pao – Thai dishes available for sampling.
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Preparation area for Thai dishes as prepared by Tiffany Watts,
Culinary Arts student Tiffany Watts who is preparing food for the Thailand event table to be sampled by the attendees.
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Brazil table placard indicating food available at this display table.
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Ivy Tech culinary instructor discussing the slicing technique used in cutting the Flank Steak with Gloria Goodtaste at the Brazilian station.
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Flank Steak being sliced at the Global Food Tour event at Ivy Tech Culinary Center
‘Germany table placard indicating food to be served at this station.
Bratwurst Potato Skewer, Sauerbraten, s and Pork Schnitzel Bites are on display at the Germany demo table at the Global Food Tour event as prepared by Olivia Eli culinary arts student.
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Bratwurst Potato Skewers and Pork Schnitzel Bites ready to eat by the attendees at the “Global Food Tour”.
‘Mexico display placard which shows the menu items available to the attendees of the “Global Food Tour” event.
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Salsas with Tajine Chips, Flautas de Pollo (Chicken Flautas) and Shrimp Cocktail were available to all attendees of the “Global Food Tour” event at the Mexican table.
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Pictured is culinary arts student lhyle Tengson who prepared these items at the Mexican event table.
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Spain table placard indicating food available to attendees.
Seafood Paella and Pinchitos are dishes are available to attendees at the “Global Food Tour”.
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Jamaican menu items available for the attendees to sample.
Coconut Rice Balls and Jamaican Beef Patties available for attendees to sample.
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Group photo of all participating Culinary Arts and Hospitality students at the “Global Food Tour” event held at the Ivy Tech Culinary center which closes out their course requirement.
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Pictured at the French Photo Station is Jeff Bricker Department Chair of Hospitality Administration who hosted the “Global Food Tour “event and is the administrator of the Culinary Arts Program at Ivy Tech Indianapolis
Ivy Tech Community College Central in Indianapolis, Indiana offers a Culinary Program: AAS in Hospitality Administration with concentrations in Beverage Management; Culinary Arts; Event Management; Hotel Management; Restaurant Management. They are recognized as one of the top culinary schools in Indiana.
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