Indiana...Cuisine?

Defending Indiana cuisine felt like a herculean task for Colleen and Janice.  Thankfully, acclaimed Hoosier chefs, Ambarish Lulay and Chris Pappas, stepped in to provide much needed insight.   Listen and learn all about food and the food scene in Indiana including: the "Indiana Banana" (the pawpaw), duck farms, mushrooms, burrata, lemon rice soup and the pork tenderloin.   Interview starts: 16:17Ambarish Lulay is a Culinary Olympic Silver Medalist Chef who began his career in India with the 5-star Leela Beach, formerly the Four Seasons, in Goa and the 5-star Taj Mahal Hotel in Bombay.  Since that time, Chef Lulay's has worked around the world including more recently as Chef de Cusine at the Ahwahnee Hotel in Yosemite National Park and Executive Chef at Petco Park in San Diego (home of the San Diego Padres MLB team)He then went on to blend his global exposure to food with traditional French- Mediterranean methods and techniques to reflect current trends in food as the Chef Instructor at the Chicago Tribune 3-star Dining Room at his alma mater Kendall College in Chicago.Lulay went on to serve as the Department Chef at the School of Hospitality and Tourism Management at Purdue University where he oversaw foodservice, operationally and academically at the Purdue campus while also serving as the chef for the president of the university.  .  As faculty, he also taught international Cuisine and Culture classes that study abroad each year.In 2018, Chef Lulay switched gears to join Scott Trzaskus as the executive chef at East End Grill in Lafayette, Indiana where he oversaw day-to-day culinary operations and worked with Scott to develop a new concept for Lafayette. Currently, Lulay is the Executive Chef for all dining operations at Cornell University and lives in Ithaca, NY with his wife Kim and child. Chris Pappas attended Purdue University, one of the top restaurant management schools in the country, and partook in some unforgettable internships during his time there. It was during this time that he fell in love with the kitchen and decided to continue his education in culinary arts at the Culinary Institute of America (Hyde Park New York).While in New York, Chris spent time at two Michelin-rated restaurants, including Per Se in New York City with Chef Thomas Keller, and was there presented with a once-in-a-lifetime opportunity at the world-renowned Chez Panisse in Berkeley, California with food activist Alice Waters. Chris’ entire outlook on life and food was transformed while working alongside some of the most brilliant minds and passionate individuals in the industry at Chez Panisse. Before leaving California Chris spent time in Napa Valley studying, tasting, and working with wine allowing him to achieve his first certification of The Court of Master Sommeliers.After completing his degree in New York, Chris returned home to Crown Point, IN, to the place where it all began, to relieve his father of his duties at their family-owned restaurant. Shortly after, he decided to open Provecho, a fine dining experience with a unique mixture of exquisite Latin American and Spanish culinary specialties, paired with expertly handcrafted drinks.Hosts: Colleen Brennan and Janice V. RodriguezCo-Producers: Colleen Brennan and Janice V. RodriguezTheme Music: Michael MiltenbergerSound Editing: Michael MiltenbergerStay in Touch with Defending [email protected] Indiana WebsiteDefending Indiana on FacebookDefending Indiana on InstagramDefending Indiana on Twitter