One Less Incredible Indianapolis Chef -- Joseph Allford

As Arthur Black reported on his blog, Always Thirsty, I can confirm the death of Joseph Allford, pastry chef-extraordinaire, yesterday at his home. Joseph was the man behind the pastries, cakes, and chocolates at Peterson's for many years before leaving in March 2008. He had moved into the teaching at the Chef's Academy although his I hear his classes as Frasiers' were always crowd pleasers. He was young, vibrant, and made a mean chocolate cake. He'll be greatly missed. From The Chef's Academy:

While attending Indiana University, Chef Joseph began working part-time at the Encore Café. After two years at the Encore, it became clear that working in a professional kitchen would allow Joseph to explore his creative side as well as earn a living. After a class focusing on Reay Tannahill’s ‘The History of Food’, Joseph made the decision to continue his education at the New England Culinary Institute. Leaving the world of Psychology and Film Studies behind, he entered into the challenging world of professional cooking.

The two years spent in Vermont set the stage for Joseph to begin traveling and cooking internationally. After an internship at Indianapolis’ Something Different, Joseph moved to County Sligo, Ireland to work in the esteemed Cromleach Lodge. Working at one of the top Country Hotels in Ireland became the pivotal point in Joseph’s culinary career. Rising from a commis chef to the head chef de cuisine in a matter of two years, Joseph gained invaluable culinary experience. Spending time in patisseries and chocolate shops in Brussels, Cologne, London and Montreal opened the world of patisserie to Chef Joseph.

Upon returning to the United States, Joseph began working in several of Indianapolis’ top restaurants. The Kendall Inn gave Joseph the chance to have his first dessert menu. Tavola di Tosa allowed Joseph to perfect his technique in fine Italian and European pastries. Being asked to join the staff at Peterson’s Restaurant provided him with an opportunity to create dessert menus influenced by seasonality and regionalism. Indianapolis Monthly, Intake Magazine, Indianapolis Dine Magazine and the Indianapolis Star have recognized his award winning dessert menus.

Since 2004, Chef Joseph has been working at Peterson’s Restaurant, teaching culinary classes at Frasier’s Gourmet food shop and providing clients all over the United States with private catered events and wedding cakes. Chef Joseph taught at the Art Institute International Culinary School before joining The Chef’s Academy in 2008, using his talents to teach in the Pastry Arts program.