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“Courses”, a culinary student-run restaurant, is located on the top floor of Ivy Tech’s Community College and Culinary Center in Indianapolis, Indiana. The public can make reservations there for lunch or dinner. The view from the restaurant is spectacular and the entire experience is impressive.
The students are required to work at the Café downstairs and formal dining restaurant Courses upstairs, so they will have over 200 hours of work experience before they graduate. The school also offers international culinary experiences to their students.
This year, an exchange program was planned with a culinary school in Brazil. The exchange experience offers an opportunity to the students to understand and try out some of the country’s signature dishes. In addition, it introduces them to the country’s vibrant cultures, exquisite cuisines, and fascinating culinary history.
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The building was a former Stouffers hotel that was purchased and converted into the Ivy Tech Culinary Arts Training Center by an endowment from the Eli Lilly Foundation. There are now 9 commercial kitchens in the building to train these aspiring chefs and a public restaurant, named “Courses”, on the top floor to exhibit their skills. Reservations, on select days, can be made via the “Open Table” app for lunch or dinner. This restaurant has a unique and stunning view of the Indianapolis skyline.
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View is looking south from the “Courses” restaurant at Ivy Tech Indianapolis
Picture shows approx. half of the main dining room at the “Courses” restaurant on March 5th, 2020.
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This view shows the other half of the main dining room at “Courses” restaurant.
Chef Marcelo Traldi Fonseca
We were fortunate to be able to meet Chef Marcelo Traldi Fonseca of Senac University, Sao Paolo, when he arrived at Courses restaurant to work with students as they prepared a 6 Course Brazilian lunch. He is a full professor, specializing in the National Service for Commercial Learning, administrator, and chef from Senac University Center Santo Amaro Campus. He also played an important role as part of the culinary team during the Olympics and authored a mandatory reference book, Restaurant Management Technologies.
Professor/Chef Marcelo Traldi Fonseca of Senac University Sao Paolo, Brazil with Jeff Bricker of Ivy Tech at Brazilian Luncheon in “Courses”restaurant on March 5th, 2020
The culinary students worked in the restaurant’s massive kitchen, preparing Brazilian appetizers, vegetables dishes, the traditional black bean stew with pork and white rice, and a large platter of traditional Brazilian sweets. It was so impressive and delicious. We were greeted with beautiful smiles and received outstanding service. In fact, as we were leaving, one of the students told us we needed to come back in a few weeks when they were planning a special French dinner.
Brazilian inspired luncheon menu as developed by Chef Marcelo Traldi for luncheon served at “Course”s Restaurant at Ivy Tech on March 5th, 2020
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Course No. 1 item is :Savory Rice Croquette with Parmesan Cheese – (Bolino de Arroz)
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Brazilian condiments to be used with menu item no. 1.
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Course Item No. 3 – Shrimp and Vegetables Cooked with Flaked Corn Flour and Coconut Milk – (Cuscuz Paulista)
Course Item No. 5 – Traditional Brazilian black bean stew with pork and white rice – (Bobo de Camarao)
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Course Item No. 6 – An assortment of traditional Brazilian sweets.
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