Shelva Floydis sous chef atBlack Market. After leaving the world of finance to pursue her dream of cooking great food (and not just eating it), she graduated with honors from Ivy Tech Culinary Center. Since then, she has been fortunate enough to work as sous chef in some of the best kitchens in Indianapolis, including The Indigo Duck and Rook. Next up, she is reuniting with her original head chef from The Indigo Duck at the new Taxman Brewingopening soon in Fortville. Shelva credits her success to learning from each of the chefs and cooks with whom she has worked and, of course, strong black coffee to get through those double shifts.
