Sophisticated Living Indianapolis

SEP-OCT 2018

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Page 80 of 135

Growing up in southern Indiana, with grandparents from the Kentucky- West Virginia border, Chef Layton Roberts learned how to cook, pickle vegetables and cure meats while still a child, skills he has put to good use over the course of his lengthy tenure with the Cunningham Restaurant Group (CRG.) Deciding at an early age that he would like to one day become a cook at a casual-dining establishment, the aspiring chef subsequently set his sights somewhat higher, finding work in a corporate kitchen before continuing his culinary studies at Sullivan University in Louisville. 79

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