Chef Emily (nee Huckleberry) Griffin earned her Baking & Pastry Arts degree and graduated Magna Cum Laude from Sullivan University in December, 2001. Today, she is an award-winning Chef, and recipe guru, who devotes most of her time to product testing, taste testing and the development of new recipes for the Baker's Edge product line. In addition to being Vice President of Operations, she's also the source of all things culinary at Baker's Edge; developing the content for the website's Frequently Asked Questions page and sharing her baking tips with online visitors. Her accolades include "Best Italian Dessert in Indianapolis" and she's been featured in several publications including Indianapolis Monthly, Indianapolis Woman, and the Indianapolis Business Journal. Chef Griffin also serves on the advisory board for the New Chef's Academy based in Indianapolis. She has recently been chosen for the Indianapolis Business journal's Forty Under Forty" list, which honors the achievements and contributions of young Indianapolis professionals. Congratulations!
The next Herald will feature an article on Emily Griffin and her Sullivan experience. The next Herald will be available online for the next issue of AlumNotes.
Chef Emily (nee Huckleberry) Griffin earned her Baking & Pastry Arts degree and graduated Magna Cum Laude from Sullivan University in December, 2001. Today, she is an award-winning Chef, and recipe guru, who devotes most of her time to product testing, taste testing and the development of new recipes for the Baker's Edge product line. In addition to being Vice President of Operations, she's also the source of all things culinary at Baker's Edge; developing the content for the website's Frequently Asked Questions page and sharing her baking tips with online visitors. Her accolades include "Best Italian Dessert in Indianapolis" and she's been featured in several publications including Indianapolis Monthly, Indianapolis Woman, and the Indianapolis Business Journal. Chef Griffin also serves on the advisory board for the New Chef's Academy based in Indianapolis. She has recently been chosen for the Indianapolis Business journal's Forty Under Forty" list, which honors the achievements and contributions of young Indianapolis professionals. Congratulations!
