Executive chef Felicia Grady is making quite the buzz with her catering, restaurant consulting, ServSafe proctoring, cooking classes in Indianapolis , and much more. As the secretary of the American Culinary Federation Board, a member of the Arsenal Technical Advisory Board, Minority and Hospitality Board, and Anderson Career Center Advisory Board, her many years of experience laid the groundwork for becoming a top chef.
Additionally, her acquired precision has inspired foodies, especially the youth, to self-advocate and take charge of their health.
From Criminal Justice to Cooking Classes in Indianapolis
After having a brief conversation, you’ll quickly learn that Chef Grady was born to cook. “I’ve been cooking ever since I was old enough to be behind the stove,” she says. “I used to go out in the yard when I was little and pick berries and make pies. I liked messing around with baking soda and seeing what it would do, so I’ve been in the kitchen for a long time.”
Although born and raised in Indianapolis, Indiana, Chef Grady was influenced by the Southern cooking style of both her paternal and maternal families from Walnut Grove, Mississippi. “My aunties, all of them cooked. One cooked every Sunday, so we would go over there every Sunday and eat, and my mom cooked.”…