Indianapolis, Indiana – In an exciting development for Ivy Tech Community College, Chef Jenni Schouppe has been named the new program chair for the School of Culinary Arts and Hospitality Management at Ivy Tech Indianapolis. Schouppe officially takes the reins on August 18, just in time for the start of the 2025-26 academic year. Her appointment comes after the retirement of longtime program chair Chef Jeff Bricker, marking the beginning of a new chapter for the school.
A Carmel native, Schouppe’s culinary journey began in high school, where she worked in local restaurants. Her passion for the culinary arts led her to pursue formal education, earning a bachelor’s degree in food management from Ball State University in 2000. She later went on to earn an associate degree in baking and pastry arts and a master’s degree in teaching from the esteemed Johnson & Wales University in Providence, Rhode Island.
Schouppe’s career has taken her across the United States, from Indiana to Florida, Nebraska, North Carolina, Vermont, Massachusetts, and Rhode Island. She has worked in a variety of culinary environments, including casual dining, fine dining, corporate catering, and even casinos. Her diverse experiences have given her invaluable insights into how food and dining cultures can change across regions.
“I’ve heard people say I moved around too much, but honestly, it gave me such a diverse perspective,” Schouppe 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.”
Her professional background and experience in different regions have deeply influenced her approach to teaching. Schouppe has taught nearly every baking and pastry course at Ivy Tech, with a particular focus on baking science, cake icings, fillings, and advanced decorating and candy making. She is known for her dynamic teaching style, often described as “quirky,” where she strives to make each lesson engaging and tailored to each student’s needs.
Schouppe joined Ivy Tech Indianapolis in 2018 as an adjunct instructor after working at the International Culinary School at The Art Institute of Indianapolis. Her dedication and passion for the craft quickly made her a fixture at Ivy Tech, and in 2020, she transitioned to a full-time faculty role. In 2024, Schouppe was promoted to assistant department chair, setting the stage for her new role as program chair.
Her teaching philosophy is rooted in a strong student-centered approach. Schouppe believes in connecting with each student individually, whether through humor, mentorship, or by providing a safe and supportive space for them to learn. One of her most memorable success stories involves a student on the autism spectrum, who, after being told in high school that he would never hold a professional job, decided to give higher education a chance. Schouppe worked closely with him, and today, he is set to graduate in December, having secured a job and the confidence to live independently.
“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. 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 Schouppe’s guidance, the student has thrived, and she is proud to share his journey of growth and success. “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.
Schouppe’s vision for the School of Culinary Arts and Hospitality Management at Ivy Tech is both ambitious and forward-thinking. She is committed to building on the program’s strong legacy, continuing to set standards for culinary education in Indiana, and ensuring that the school remains a top choice for aspiring culinary professionals. The program has earned a respected reputation, and it continues to produce some of Indiana’s most talented chefs and hospitality professionals. One notable alum, Joe Miller, owner of Our Table, was named to the list of America’s Top 100 Restaurants in 2023 and 2024. Schouppe aims to solidify Ivy Tech’s reputation as the state’s premier institution for culinary arts education.
As Schouppe steps into her new role, she is keen on continuing the program’s growth while staying true to Ivy Tech’s core mission of making high-quality education accessible to all students. Ivy Tech’s culinary program is unique in that it is the only one of its kind in Indiana, and Schouppe emphasizes that the school provides an exceptional 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,” Schouppe explained. “Whether they’re plating filet mignon at Prime 47 or baking muffins for a hospital cafeteria, they’ll do it with skill and pride.”
With tuition significantly lower than that of out-of-state private culinary schools, Ivy Tech’s culinary program offers an affordable route for students to gain the necessary skills and experience to work in top-tier restaurants, hotels, and catering services. Graduates from Ivy Tech’s culinary program have gone on to work at prestigious establishments like St. Elmo Steak House, the Conrad Hotel, and other prominent venues in Indianapolis. Additionally, many graduates start their own culinary businesses, contributing to the vibrant food scene in the region.
“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,” Schouppe said. “Our students deserve that. And the industry deserves them.”
As she begins her tenure as program chair, Schouppe has outlined several key priorities for the future of the program. These include improving communication both internally and externally, strengthening collaborations with various departments, and expanding community engagement and industry partnerships. Schouppe also aims to enhance student externships and job placements, provide more opportunities for faculty development, and continue Ivy Tech’s leadership role in culinary education in the state.
“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.”
Schouppe’s leadership is expected to bring even more success and innovation to Ivy Tech’s School of Culinary Arts and Hospitality Management. Her diverse experience, passion for teaching, and commitment to students’ success make her an ideal fit for this important role. With Schouppe at the helm, the future of Ivy Tech’s culinary program is undoubtedly bright, as she continues to inspire and equip the next generation of culinary professionals.
For more information about Ivy Tech Community College’s culinary program and upcoming events, visit the school’s website or follow them on social media.
