Love of food led Crouch to career

He did well at three things in high school - welding, technical communications and home economics.

But he "enjoyed eating more than anything else," Jason Crouch admits. He has turned his love of food into a rewarding career.

He has managed Glory Days, a diner in Beech Grove, for about two years. Jason enjoys visiting with the regular customers and says he likes cooking for them because his "enjoyment (is) for the customer." He not only cooks, but does ordering, staffing, menus and daily specials.

A 2006 graduate of Jay County High School, Jason enjoyed taking home economic classes. His teacher told him she thought he would do well in the food business. Also Jason's mom was an inspiration to him because she is a great cook. Jason is the son of Dunkirk residents, John and Kathy Crouch.

Jason moved the day after graduation to live with his brother Jeremy in Fountain Square in downtown Indianapolis. He began working two jobs to pay for his education at Culinary Arts School at Ivy Tech College in Indianapolis. He worked full time at AV1 Catering for two years, where his brother was the manager and also worked part time as valet manager at the Marriott Indianapolis Downtown.

Jason won first place in his first cooking competition at the North American Deer Farmer's Association annual competition in Fort Wayne. He and a partner made venison sausage stuffed with mushrooms, venison Wellington, mashed potatoes and steamed asparagus. They split the prize, which was $1,000.

Jason earned a bronze medal at the American Culinary Federation Competition at Lucas Oil Stadium. The competition was a 'Mystery Basket' and once participants were told the mystery foods, they were given a half-hour to prepare a menu. Jason served steamed sea bass, fresh herb mashed potatoes, roast beef with mushroom sauce, candied carrots, beets and cheesecake with a berry sauce.

May of this year was an exciting one for Jason. He earned his associate's degree from Culinary Arts School and also traveled to France for two weeks.

Jason and his group visited Southern France. "It was incredible," he says."I hate flying. They had to drag me on the plane."

He attended the Paul Bocuse Institute where he took a course on wine, hot food and fresh foods and had dinner with the students. Later the group toured Bocuse's first restaurant.

Jason was invited to travel to France by the director of Culinary Arts School. He was too busy and hadn't planned to go. To qualify for the trip, Jason needed to write a letter, maintain a 3.5 grade point average and participate in an April in Paris fundraiser. He was able to write the letter after being asked to go. His cost for the trip was only $1,500.

The fundraiser costs $125 per person for a seven-course meal served to 500 people. Jason has actually participated for two years. The first year he made pastries and a chocolate coffee dessert, and the second year he helped with table service and set up and tear down.

Also when he returned from Paris he had to cook two private dinners for eight. The group he traveled to Paris with offered to help him prepare the dinners. Jason said that "got a great friendship going."

Jason hopes to enter more cooking contests with the Ivy Tech competition team in Kansas City, Mo. Ivy Tech graduates can compete for two years after graduation.

Jason also enjoys private catering because of the freedom it allows. He has catered a wedding and a few graduation parties and is currently pursuing a position as a sous chef at the Indiana State Museum, located on the Indiana Central Canal in White River State Park in Indianapolis.[[In-content Ad]]