Culinary Education,Culinary Schools,Indiana,Muncie
Hospitality and Food Management Program
Chef Micah Frank, ’98, whips up inventive, yet comforting dishes for the much-buzzed-about Black Market restaurant at the end of Indianapolis’ Mass Ave. Menu items such as rainbow trout atop dill-and-olive panzanella are “teaching Indianapolis how to dine,” according to Indianapolis Monthly.
Cooking Classes,Greenwood,Indiana
Culinary Schools,Indiana,Terre Haute