Food Fight presented by Citizens Energy Group isn’t just our biggest fundraising event—it’s a vibrant celebration of community, creativity, and culinary talent. This year, we’re proud to recognize the local career centers whose culinary programs are lighting up the competition and preparing the next generation of chefs. These schools are not only honing essential kitchen skills but are also making a tangible impact on the Near Eastside by fueling our mission with fresh ideas and passion for food.
Central Nine Career Center
At Central Nine Career Center, students dive deep into every facet of the food industry. Under the expert guidance of Chef Brian Mendenhall, they manage the campus restaurant “To The Nines” and the Central Kitchen, where they learn about safety, sanitation, customer service, nutrition, and much more.
Their hands-on approach ensures they’re well-prepared to serve the community and innovate in the culinary field.
Area 31 Culinary Arts & Hospitality
Area 31 Culinary Arts & Hospitality at Ben Davis High School trains students to plan, manage, and execute every stage of food preparation and service.
Led by Chef Erin Oechsle, the program offers practical experience through classroom activities and operating the Harvest restaurant during lunch hours. This real-world training equips students with the skills to excel in commercial and semi-public dining settings.
J. Everett Light Career Center
At J. Everett Light Career Center, the Culinary Arts Program builds a strong foundation in cooking basics, sanitation, and safety in the first year, with advanced studies in international cuisines, baking and pastry, entrepreneurship, and management in the second year.
Students get hands-on experience at the on-site Light Cafe, earning certifications and dual credits along the way, thanks to the leadership of Chef Brad Nehrt and Chef Vikki Massie.
Centergrove High School
Center Grove High School’s Culinary Pathway program enrolls 350 students, preparing them for careers in the culinary arts or simply nurturing their passion for food.
In the first semester, students master essential equipment skills, safety protocols, and allergen management. Later semesters focus on sanitation, creating nutrient-dense dishes, and food theory, while the third year dives into baking science and sustainability to promote minimal waste. Students get hands-on experience thanks to the leadership of Chef Susanne Ebacher Grier.
We’re excited to see these talented students showcase their skills at Food Fight, where their creativity and dedication will shine. Join us in celebrating these future culinary leaders and the educational institutions that empower them. Purchase tickets here.
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