Indianapolis, Indiana – For Chef Daniel McDonald, opportunity knocked just six days before one of the biggest culinary events in the world — and he didn’t hesitate to open the door. The Ivy Tech Community College instructor, who teaches at the Indianapolis campus, found himself unexpectedly invited to join Team Indiana at the World Food Championships, held at the Indiana State Fairgrounds. A last-minute withdrawal by another competitor meant McDonald was next in line for the coveted “golden ticket.”
“I accepted because how do you not?” McDonald said with a laugh. “These are the best people in the world at what they do. To sit next to them and see how much finesse they put into a plate in that amount of time, that’s intimidating and inspiring all at once.”
The competition, widely regarded as the “ultimate food sporting event,” brings together elite chefs from across the globe to compete in timed culinary battles. With less than a week to plan, McDonald and his two teammates — David Edison, an Ivy Tech Culinary Arts graduate and middle school teacher in Wayne Township Schools, and Tyler Cupp, a sous chef at Geraldine’s Supper Club and Restoration Hardware — faced a tough challenge: prepare two bacon-based dishes in just 50 minutes, one of which had to include dried mangoes as a key ingredient.
A Winning Dish That Told a Story
Despite the pressure, McDonald’s creativity shone through. His team’s winning entry was a mojo-braised bacon gordita fried in bacon fat, layered with bold, citrus-forward flavors.
“We braised a whole unsliced bacon from Goose the Market in a citrus marinade, reduced it into a glaze, and served it on a gordita,” McDonald explained. “We marinated queso fresco in mango nectar and pickled jalapeños, added a mango salsa with Fresno chili and red onion, and finished it with Peruvian-style garlic sauces. You could pick it up and eat it like a pizza slice, and all of it had to come together in 50 minutes.”
The dish not only wowed the judges but also captured McDonald’s straightforward cooking philosophy.
“I cook with a pretty simple philosophy,” he said. “I don’t try to be too much. I want food that tells a story — food you want to eat. If you take a bite and want a second bite, that’s success for me. I don’t want to serve you something fancy for the sake of being fancy.”
For McDonald, that authenticity and focus on storytelling through food became the winning recipe.
From Student to Chef to Competitor
Although this was McDonald’s first appearance at the World Food Championships, he is no stranger to culinary contests. “I’ve competed in several recipe and chili competitions, but this is by far the biggest accomplishment of my career as an individual chef,” he said.
The event also reunited him with someone who played a major role in shaping his culinary journey — Chef Cindy Hawkins, his former baking instructor at Ivy Tech Indianapolis. Hawkins, who competed alongside him on Team Indiana, took home first place in the dessert category.
“Cindy taught me how to bake,” McDonald said. Before enrolling in culinary classes at Ivy Tech, he had experience working front-of-house in restaurants but little exposure to kitchen operations. Hawkins’ classes changed that. “She’s the one who really sparked my love for the kitchen. I came to Ivy Tech taking baking and culinary classes without a clear plan, but the organization, the structure, and the camaraderie she built in that classroom made me want to become a chef. I fell in love with that culture.”
Now, years later, McDonald found himself competing shoulder-to-shoulder with his former mentor. “To compete alongside her on Team Indiana, after she helped set me on this path, that’s a full-circle moment,” he said.
A Team Built on Community and Skill
McDonald and Hawkins weren’t the only Ivy Tech connections represented at the competition. The college’s culinary network played a major role on Team Indiana, with current students, alumni, and instructors contributing in various capacities. Among them were Charlie Chapel, Tracey Couillard, Brady Foster, Susanne Grier, Tara Fred, Jeremiah Johnson, Neil Malloy, Cole Padgett, Jenni Schouppe, and David Edison, who joined McDonald’s team.
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For McDonald, that sense of community mirrors what makes Ivy Tech special — a place where mentorship, collaboration, and real-world experience come together. “You know, it feels amazing because for me, Ivy Tech, when I came here as a student, I met some of the best chefs in the industry, and they connected me with all of the other great chefs in the city,” McDonald said. “Every student I interact with, I imagine them taking a place in that community and for them to see that kind of success as possible down the line … They’re able to see this growth, and they’re able to see what role Ivy Tech played in that.”
Teaching the Next Generation
Today, McDonald teaches full-time in Ivy Tech’s School of Culinary Arts & Hospitality Management, where his courses range from classical cuisine and food safety to leadership and communication. Before joining the faculty full-time, he worked as an adjunct instructor while serving as an executive chef, culinary director, and food safety educator with the Marion County Public Health Department.
“I teach leadership and communication as much as I teach food,” McDonald said. “You can teach someone to cook, but if they don’t have those management and people skills, they’re missing a key part of what makes a great chef.”
For McDonald, winning at the World Food Championships isn’t just a personal milestone — it’s a powerful lesson for his students. “I tell my students not to be scared of being successful,” he said. “It would have been easy to turn down that competition because it came up so fast – I mean, I only had six days to put a team together and prep,” McDonald said, laughing. “But if you don’t take that first step, you’ll never know what’s possible.”
His quick decision to compete paid off — and it also showed his students that sometimes success requires risk, confidence, and a leap of faith.
A Shared Celebration
McDonald’s victory has been celebrated across the Ivy Tech community, both for the win itself and for what it represents — the spirit of teamwork and the pursuit of excellence. For him, the win is not just about accolades but about people. “I don’t know if it’s fully clicked yet,” he said, laughing. “I’m just proud. Proud of my team. They answered when I called, and without them, none of this would be possible. I’m also proud of the students who see this and think, ‘That could be me someday.’ Because it absolutely can.”
In addition to recognition, McDonald and his teammates were awarded a $10,000 prize and will advance to the World Food Championships Final Table in Bentonville, Arkansas, this spring. There, category winners from across the competition will face off for the title of World Food Champion and a grand prize of up to $150,000.
“Yes, it’s intimidating,” McDonald said. “Not only will I be up against the best in the world — I’ll be competing against the chef who taught me how to cook. But even if we don’t win, we’re still among the best out there, and that’s something to celebrate.”
A Future Built on Passion
Looking ahead, McDonald plans to continue sharing his passion for food and mentorship with his students, inspiring them to take advantage of every opportunity that comes their way. He credits Ivy Tech not only for shaping his culinary foundation but also for helping him grow into the educator and leader he is today.
“Ivy Tech is more than a school,” McDonald said. “It’s a community of people who believe in each other, who challenge you to do better, and who celebrate your success like it’s their own.”
As for his next challenge, McDonald is ready to represent Indiana — and Ivy Tech — on the national stage once again. “These competitions push you,” he said. “They remind you why you fell in love with cooking in the first place. It’s about creativity, collaboration, and connecting with others through food.”
Whether it’s in the classroom, the kitchen, or under the bright lights of competition, Chef Daniel McDonald continues to prove that passion, preparation, and a willingness to say yes — even with only six days to spare — can lead to extraordinary success.
