Born to Joseph Michael and Ruth (Nunery) Allford.
Brother: Jason (Angela) Allford of Wilkinson, IN.
Sisters: Beth (Mike) Ellis of Westfield, IN.; Kathy (Jason) Hunt of Muncie, IN.
Several nieces and nephews.
Preceded in death: niece, Aidan Hunt.
Joseph was a pastry chef-extraordinaire - the man behind the pastries, cakes, chocolates at Peterson's Restaurant for many years, before leaving in March, 2008. He also provided clients all over the United States with private catered events and wedding cakes. Since leaving Peterson's, he had transitioned into teaching his craft, first at the Art Institute International Culinary School, and most recently at the Chef's Academy and Frasier's Gourmet Food in Fishers where his classes were always crowd pleasers.
He was young, vibrant, and is a grat loss to Indianapolis' culinary community. While attending Indiana Unversity, Chef Joseph began working part-time at the Encore Cafe. 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 c 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 Lligo, 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 form 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 the Indianapolis area's top retaurants including Carnegie's, The Kendall Inn and Tavola di Tosa. Soon he was asked to join the staff at Peterson's restaurant provided him with the opportunity to create dessert menus influenced by seasonality and regionalism. Indianapolis Monthly, Intake Magazine, Indianpolis Dine Magazine and the Indianapolis Star have recognized his award winning dessert menus.
Rev. Jenny Charles officiating.
Online condolences can be made at www.condoandson.com.
Condo and Son Funeral Home, Wilkinson, IN.
Brother: Jason (Angela) Allford of Wilkinson, IN.
Sisters: Beth (Mike) Ellis of Westfield, IN.; Kathy (Jason) Hunt of Muncie, IN.
Several nieces and nephews.
Preceded in death: niece, Aidan Hunt.
Joseph was a pastry chef-extraordinaire - the man behind the pastries, cakes, chocolates at Peterson's Restaurant for many years, before leaving in March, 2008. He also provided clients all over the United States with private catered events and wedding cakes. Since leaving Peterson's, he had transitioned into teaching his craft, first at the Art Institute International Culinary School, and most recently at the Chef's Academy and Frasier's Gourmet Food in Fishers where his classes were always crowd pleasers.
He was young, vibrant, and is a grat loss to Indianapolis' culinary community. While attending Indiana Unversity, Chef Joseph began working part-time at the Encore Cafe. 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 c 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 Lligo, 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 form 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 the Indianapolis area's top retaurants including Carnegie's, The Kendall Inn and Tavola di Tosa. Soon he was asked to join the staff at Peterson's restaurant provided him with the opportunity to create dessert menus influenced by seasonality and regionalism. Indianapolis Monthly, Intake Magazine, Indianpolis Dine Magazine and the Indianapolis Star have recognized his award winning dessert menus.
Rev. Jenny Charles officiating.
Online condolences can be made at www.condoandson.com.
Condo and Son Funeral Home, Wilkinson, IN.
Born to Joseph Michael and Ruth (Nunery) Allford.
Brother: Jason (Angela) Allford of Wilkinson, IN.
Sisters: Beth (Mike) Ellis of Westfield, IN.; Kathy (Jason) Hunt of Muncie, IN.
Several nieces and nephews.
Preceded in death: niece, Aidan Hunt.
Joseph was a pastry chef-extraordinaire - the man behind the pastries, cakes, chocolates at Peterson's Restaurant for many years, before leaving in March, 2008. He also provided clients all over the United States with private catered events and wedding cakes. Since leaving Peterson's, he had transitioned into teaching his craft, first at the Art Institute International Culinary School, and most recently at the Chef's Academy and Frasier's Gourmet Food in Fishers where his classes were always crowd pleasers.
He was young, vibrant, and is a grat loss to Indianapolis' culinary community. While attending Indiana Unversity, Chef Joseph began working part-time at the Encore Cafe. 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 c 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 Lligo, 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 form 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 the Indianapolis area's top retaurants including Carnegie's, The Kendall Inn and Tavola di Tosa. Soon he was asked to join the staff at Peterson's restaurant provided him with the opportunity to create dessert menus influenced by seasonality and regionalism. Indianapolis Monthly, Intake Magazine, Indianpolis Dine Magazine and the Indianapolis Star have recognized his award winning dessert menus.
Rev. Jenny Charles officiating.
Online condolences can be made at www.condoandson.com.
Condo and Son Funeral Home, Wilkinson, IN.
Brother: Jason (Angela) Allford of Wilkinson, IN.
Sisters: Beth (Mike) Ellis of Westfield, IN.; Kathy (Jason) Hunt of Muncie, IN.
Several nieces and nephews.
Preceded in death: niece, Aidan Hunt.
Joseph was a pastry chef-extraordinaire - the man behind the pastries, cakes, chocolates at Peterson's Restaurant for many years, before leaving in March, 2008. He also provided clients all over the United States with private catered events and wedding cakes. Since leaving Peterson's, he had transitioned into teaching his craft, first at the Art Institute International Culinary School, and most recently at the Chef's Academy and Frasier's Gourmet Food in Fishers where his classes were always crowd pleasers.
He was young, vibrant, and is a grat loss to Indianapolis' culinary community. While attending Indiana Unversity, Chef Joseph began working part-time at the Encore Cafe. 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 c 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 Lligo, 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 form 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 the Indianapolis area's top retaurants including Carnegie's, The Kendall Inn and Tavola di Tosa. Soon he was asked to join the staff at Peterson's restaurant provided him with the opportunity to create dessert menus influenced by seasonality and regionalism. Indianapolis Monthly, Intake Magazine, Indianpolis Dine Magazine and the Indianapolis Star have recognized his award winning dessert menus.
Rev. Jenny Charles officiating.
Online condolences can be made at www.condoandson.com.
Condo and Son Funeral Home, Wilkinson, IN.
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