TRISHA LEBLANC, WINNER OF THE 2010 BE LIKE “MIKE” CONTEST, ON HER PASSION FOR
COOKING, NETWORKING AND WHY STUDENTS SHOULD APPLY FOR THE 2011 CONTEST.
AGE: 26
HOMETOWN: Roanoke, Ala.
FAVORITE INDIANAPOLIS RESTAURANT: Oakley’s Bistro
BEST PLACE TRAVELED TO: New York
SCHOOL ATTENDING/DEGREE SEEKING: Ivy Tech
Community College, Indianapolis, associate in
applied culinary and pastry arts
FAVORITE DISH TO MAKE: It would be impossible
for me to choose just one dish. I get most of my
inspiration from Asian and French cuisines.
BEST CULINARY BOOK READ: Escoffier: The Complete
Guide to Modern Cookery
WHAT ARE YOU INVOLVED IN THIS YEAR?: Board member,
ACF Greater Indianapolis Chapter’s student board;
member, ACF Greater Indianapolis Chapter’s
competition team; student ambassador, Ivy Tech
Community College; Phi Theta Kappa; active
in local food movement, ACFEF Chef & Child
Foundation, Chefs Move to Schools program and
Share Our Strength
THE CULINARY ARTS have
always been of particular
interest to me. As a child, I
lived and traveled across the
United States, attending 17
different schools. Having the
opportunity to sample diverse
regional and ethnic cuisines
from all over the country
kindled a passion for great
food that remains with me
today. My family’s Southern
and Cajun cooking was also
a great influence. I remember
making everything from roux
for gumbo to crawfish étouffée,
and baking without using a
single measuring utensil. The
combination of my travels and
my family heritage led to my
love of food and culture.
FROM THEATER
TO THE KITCHEN
I have had many different
interests and hobbies. During
high school, I was involved with
theater and pursued that avenue
in college. However, it soon
became evident that my first
love—cooking—was the path I
should take. After a short stint as
a flight attendant to recharge and
satisfy my wanderlust, I realized
I needed to enroll in a full-time
culinary-arts program if I was
to progress from hobbyist to
professional culinarian. In fall
2009, I enrolled in Ivy Tech
Community College’s culinary-
arts program, and haven’t looked
back. As a wife and mother,
and with a full course load,
involvement in the American
Culinary Federation (ACF),
school functions and student
government, I am always
busy, but the work is exciting,
challenging and rewarding.
Since I began down this path,
I have interacted with many
great chefs. Faculty and staff,
guest lecturers, ACF national
and ACF Greater Indianapolis
Chapter members and many
others have been quick to share
their knowledge and experiences
with me. They have taken the
time to answer my questions and
show me the proper fundamental
culinary techniques.
CULINARY PASSIONS
As a student, I don’t think
I have the knowledge and
experience to define what path
I or my cuisine will take. I
discover new techniques and
influences at every lecture and
workshop I attend. It is my
belief that few skills are ever
perfected. We must keep an
open mind and a watchful eye
out for new processes that will
enhance our cooking.
Although I don’t know the
precise direction my cuisine
will take, I do have several
interests. The first is the
American Culinary Federation
Education Foundation’s Chef
& Child Foundation (CCF) that
I learned about in detail at the
2010 ACF National Convention
in Anaheim, Calif. CCF strives
to be the voice of the culinary
