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: 16:17
Ambarish 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)
At his alma mater, Kendall College in Chicago, Lulay created and implemented the curricula for the first-time, intensive culinary classes for the new BA in Culinary Arts, spanning the Cuisines of Asia, the Mediterranean and Latin America. He then went on to blend his global exposure to food with traditional French- Mediterranean method and technique to reflect current trends in food as the Chef Instructor at the Chicago Tribune 3 star Dining Room at Kendall College.
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. At Purdue, Chef Lulay focused on hospitality education and sustainable initiatives for the department and the community with relationships with local farms and other departments. 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 baby Archis.
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. Rodriguez
Co-Producers: Colleen Brennan and Janice V. Rodriguez
Theme Music: Michael Miltenberger
Sound Editing: Michael Miltenberger