51����Ƶ

Ivy Tech Indianapolis is proud to announce Chef Jenni Schouppe as the new program chair for the School of Culinary Arts and Hospitality Management. She officially steps into the role on August 18, a week before the start of the 2025-26 academic year. Schouppe’s appointment follows the retirement of longtime chair Chef Jeff Bricker.

A Carmel native, Schouppe began her culinary journey by working in restaurants during high school. She earned a bachelor's degree in food management from Ball State University in 2000. She later earned an associate degree in baking and pastry arts and a master’s degree in teaching from Johnson & Wales University in Providence, Rhode Island.

Schouppe’s professional culinary resume spans the country. She’s lived and worked in Indiana, Nebraska, North Carolina, Vermont, Massachusetts, Rhode Island, and Florida. She has held positions in casual restaurants, casinos, fine dining, corporate dining services, higher education dining, catering, and hotels.

“I’ve heard people say I moved around too much, but honestly, it gave me such a diverse perspective,” she said. “It taught me how food and people change from region to region. That’s been just as helpful in the classroom as it was in the kitchen.”

Schouppe first joined Ivy Tech Indianapolis in 2018 as an adjunct instructor after working at the now-closed International Culinary School at The Art Institute of Indianapolis. She eventually transitioned to full-time faculty in 2020 before being named assistant department chair in 2024. 

Her diverse background—from crafting pastries in Miami’s vibrant Latin food scene to working in New England’s Irish and Italian culinary traditions—has deeply influenced her teaching philosophy. Schouppe has taught nearly every baking and pastry course at Ivy Tech, except one, and has particular enthusiasm for baking science, cake icings and fillings, and advanced decorating and candy making.

Known for her lively and engaging classroom presence, Schouppe describes her teaching style as “quirky” and student-centered. She emphasizes connecting with learners individually, whether through humor or mentorship, to help them thrive. 

One of Schouppe’s most memorable student success stories involves a culinary student on the autism spectrum who was told in high school he’d never hold a professional job. After a three-year gap, he decided to give higher education a shot. 

“He would hide in the walk-in fridge to avoid social interaction … but when he decorated his first cake? The pride in his eyes—that's why I teach,” Schouppe shared. “Everybody in hospitality is a little awkward in their own way—we’re all weirdos,” Schouppe said with a laugh. “But that’s what makes this industry so special. It’s about giving students the tools and confidence to excel, no matter their background.”

Under her mentorship, he has thrived and is set to graduate in December. Schouppe has helped him land a job and shares that he is finally feeling like he can find an apartment of his own. 

“That’s what this program is all about—creating a space where students who may have never believed they could succeed in college find out they absolutely can,” Schouppe said.

Such stories underscore Schouppe’s vision for the program. 

The Ivy Tech Indianapolis culinary and hospitality program has a rich legacy dating back decades. It has evolved from a respected department to becoming its own school, setting statewide standards and producing some of Indiana’s most talented culinary professionals, including , the owner of Our Table, which was ranked one of America’s top 100 restaurants in 2023 and 2024. 

As program chair, Schouppe aims to build on that legacy and push the School of Culinary Arts and Hospitality Management into its next phase of excellence and further solidify its reputation as a pipeline for skilled culinary professionals.

Housed in the Conference Center and Culinary Institute, Schouppe emphasized that Ivy Tech’s culinary program—the only one in Indiana—provides an accessible, high-quality education without the burden of excessive student debt. 

"It's not just about teaching knife skills. We're showing Hoosiers they don't need to leave Indiana—or take on crushing debt—to build careers. Whether they're plating filet mignon at Prime 47 or baking muffins for a hospital cafeteria, they'll do it with skill and pride,” Schouppe said.

READ: Team Indiana competes in World Food Championships | From Cafe Owner to Culinary Competitor

With tuition at a fraction of the cost of out-of-state private culinary schools, Ivy Tech places its graduates at esteemed locations such as St. Elmo Steak House, the Conrad Hotel, and other prominent Indianapolis institutions. Often, our graduates start their own culinary businesses. 

“There’s so much more we can do, and I want us to be known as the place that everyone in the industry is excited to work with,” she said. “Our students deserve that. And the industry deserves them.”

As she takes the helm, Schouppe’s top priorities include:

• Improving internal and external communication while strengthening collaboration with departments.

• Expanding community engagement and strengthening industry partnerships.

• Enhancing student externships and job placements.

• Supporting faculty development, with an increased focus on adjuncts seeking career growth.

• Maintaining statewide leadership and setting the standard for culinary programs.

“I define success by the success of others,” Schouppe said. “If our faculty are thriving and our students are thriving, by earning degrees, getting jobs, and feeling proud of what they’re doing, then I’m doing my job.”

MORE FROM CULINARY: Ivy Tech and The Patachou Foundation Launch Culinary Certification Pathway for High School Students | Dual Credit Program Produces Champions at 2024 WFC Junior Competition | Confidently Cooking | MasterChef winner Christine Ha teaches virtual cooking class