What People Have to Say About IBC

At IBC, we provide the career training that helps our students become excellent employees. The way we measure our success is by the level of satisfaction employers find with our graduates. Stories like these are important to us because they mean we’re doing our job for you. Please feel free to submit your success story about an IBC graduate by using the Employer Contact & Feedback form.

James L. Haines, OD

Optometrist
Zionsville Eyecare

"I’m an optometrist in Zionsville, Indiana, where I own and manage a fast-growing independent practice called Zionsville Eyecare. We employ a staff of 15 along with two associate doctors. I’ve had the pleasure of hiring and working with two IBC graduates and I have been very impressed with their training and educational background. They have both been punctual and reliable as well as presenting with a positive attitude and work ethic. I would not hesitate in the future to work with IBC when an additional staff member is needed."

Brian Lockner
Director of Human Resources
Hyatt Regency, Indianapolis

"We’ve been fortunate to have several outstanding students from The Chef’s Academy join our Hyatt family over the past few years. Whether working in our fine dining restaurant or preparing banquets for hundreds of guests, the students we’ve worked with display a positive attitude and commitment to providing outstanding service in our kitchens and the entire F&B operation. Through their hands-on experience in classes, they’ve been able to make immediate contributions to our hotel and culinary team. We truly enjoy the partnership we have with both The Chef’s Academy students and the faculty that support them."

Michael R. Vlasich, CEC, AAC

Executive Chef
Indianapolis Marriott Downtown

"The Chef’s Academy provides students with the base knowledge and theories of the industry while at the same time exposing them to a multitude of topics and items that are directly relating to or are a foundation of cooking. They can take what they learn at IBC and do one of two things: either apply it to the real-world industry or allow it to whet their appetite on things they had never thought about or knew previously. I constantly have the students asking more on subjects or wanting to cross train into a different kitchen or station to explore more of the recent class or subject they had accomplished at school.

I have found that the people that work full-time and attend IBC are always people who are serious about their career, life and education. They are always passionate about the culinary arts and are always the premium-preferred individuals to have as associates. They are never here for “just a paycheck” – they are here to learn a craft and better their lives through their career. The experience at IBC also helps them to be diversified and adaptable yet capable of balancing a means of supporting themselves and family while increasing their value in the workplace through continued education and expanded knowledge.

If all our staff members were students of IBC we would truly be a world-renowned organization of the highest caliber of quality and profit being copied and imitated by all businesses in the industry."

Peter-Paul Meyer

Executive Chef
Hilton Hotel, Indianapolis

"Graduates of The Chef’s Academy are well-skilled individuals who are determined to provide quality and creativity. This will help enormously in the task of improving Food and Service Quality throughout the Restaurant and Hotel industries in the City of Indianapolis."