Modern Pastry Techniques

Hey guys! as you've probably read in the previous blogs, we have started a new quarter here at Sullivan. i am currently in my fourth quarter and i stil LOVE it here! The lab that i am in right now is called Modern Pastry Techniques. I am really excited because today is only the 3rd day in lab and we have already completed a cake! It is a cocoa genoise and japonaise tort. I'll be sharing more products soon :)

-- Mei.

New Quarter, New Beginnings

 I started my fourth quarter here a few days ago and I must say it feels new. Every quarter, to me, is a new beginning. No matter what happens in previous quarter, I start each one like it is my first with renewed motivation and purpose. I advise this for everyone who goes to Sullivan University. Treat each one as its own separate unity and this will keep everything in perspective. Just start anew and build from scratch, because there is nothing more important than these times we are experiencing. The decisions we make now will effect our future in profound ways, so it's time to really make a difference and figure out who we are and what we want out of life.

 Take this time now to see things differently and really give your all. Make the priorities for things you feel are most important, because no one can make them for you. After all, these are the choices you'll have to live with!

Thanks,

Live, Love, Slay, Study

-Nikkos

Time Flies.

Fruit tart made in Baking II.

     Seems like just yesterday we were graduating high school & starting college... Now I am going into my 4th quarter & receiving my blues! :) I've learned so much since I have started. Not only have I learned very important things, but I've met so many unique people along the way!

Dead dough piece colored with edible
ingredients! :)

Baby shower cake I got to help Chef Spendlove
make during competition practice! :)

    Baking II was so much fun. Before going into this class, I didn't think I would ever understand the bread making process. After 11 weeks of basically non stop bread production, I can now make delicious bread on my own. It really isn't as hard as it looks. We also had the chance to make our first decorative  piece in this class out of dough! Along with dead dough & the many types of breads, we took time to focus on puff pastry, choux (used to make eclairs, cream puffs & swans), cakes & tarts! Next stop... CLASSICAL! Can't wait to learn all about chocolates, plated desserts & cakes! :)
    Next week we (the baking team) will be heading to cincinatti to show our pieces! After weeks of being at the bakery at 5 am, our pieces are finally starting to come together! Its been rough, but looking back on it, it was all well worth it! :) Only about 9 more months & I'll be done with my associates degree & moving on to my bachelors! Time really does fly!

Can't Wait!

Hey everyone! This is Elisabeth. Its been a long quarter with a lot of challenges, but it has finally passed. It's hard to believe that next quarter is only a week and a half away. I am excited about my classes. Most people only know Sullivan for its fantastic Culinary and Baking programs, but they offer so much more that that. I am a student of Information Technology or IT here at Sullivan.


All the teachers really know what they are talking about. They all encourage you to apply what you learn in their classes to your real life jobs and experiences. For instance, I am taking a class called User Support next quarter. In this class, we will study how to handle certain situations when it comes to customer service. The teacher I have for that class is the same whom I have for two classes currently. What my teacher stressed is that such abilities in customer service can be applied to almost any job or any situation dealing with the general public, not just IT related jobs.


I hope to share my experiences with you all more in the future, but now I can only offer the prospects of next quarter. For now, I shall leave you with a quote:

"Whatever you are, be a good one"  ~ Abraham Lincoln

See you all soon!

always opportunities, always accept

Hello Hello! :) This is Gabrielle coming back a little late to tell everyone about the opportunity I had to go back to my high school! A little recap...I got the opportunity to go talk to students in the culinary program at the high school I attended!... I talked to some of my current and past chefs about how to go about something like this. I knew I was going to do a PowerPoint with pictures, but I also wanted to do a demo. I didn't know how to fit all this in a small time frame. I decided to do a PowerPoint taking the students through each of the quarters/labs that I have been through so far! I then proceeded to do a demo on cream soup! I wanted to do something simple and quick that they could all try! I did a cream of leek soup! I showed them all the proper techniques from start to finish! They were interested and surprised when they actually liked it! It was such an amazing experience and I can only hope to do it again! Getting this opportunity proved to me even more how passionate I am about this career and how it's perfect for me! Take any chance you get to tell others about what you enjoy and love! Accept any opportunity you can to further you in your career and goals! :)

"Life is a gift, and it offers us the privilege, opportunity, and responsibility to give something back by becoming more."
Tony Robbins

dead dough...

hey guys! just wanted to talk a lil' bit about what i have learned in Baking II lab - which was amazing - . during the course of one week we focused on Dead Dough. i have never heard that term so it was really cool for me to be able to learn about it in baking II. Basically its bread but without yeast (so its dead). and we added powders to make it have color - like chilli powder for red, or cocoa powder for brown. the bread feels like clay so it was pretty easy to work with. we got to make whatever we wanted so i made a cornicopia with some fruit. 

-Mei

Just Around the Bend

As I cram for these last final exams, I openly embrace the fact that it's happening...I'm graduating. This reality hits me hard yet catches me on the fence...I'm graduating. I'm stoked that I'm mere weeks away from finally completing my program here at Sullivan University, but 18 months has gone by so quickly that I still can't believe that...I'm graduating. 

Tuna Tartare
3rd Quarter Garde Manger

Looking back on my Culinary education at Sullivan takes me back to some of my fondest memories. From the first time I walked into a Basic Skills Lab to the moment I jumped into my Internship, I've been in a first-class seat on a nonstop ride to Culinary understanding. I now have the tools and the skill set to successfully begin my journey into the culinary world. Whether it be across the ocean or right here in Louisville, I will eagerly pursue my passion beyond my degree...my degree...My Degree....I'm Graduating!


Reluctantly Eager,
Jeremy

Happiness in life :)

Hey everyone,

-I have been so blessed this quarter in having the opportunity to do some amazing things. One big opportunity I want to tell you about is meeting the Executive Chef of The Brown Hotel, Laurent Géroli. He is a very successful and someone to admire in the culinary field. 

-Not only did Chef Géroli come to Sullivan as a guest chef to share some of his wisdom with the students, he also awarded me a scholarship!! I couldn't have asked for a more perfect day. I was so happy I had taken the opportunity to fill out those 3 simple pages and write a little bit about myself because now I was being rewarded for it!

-There is no feeling so good as to when you take an opportunity and make it something great.

-This quarter has gone by so fast and I am almost halfway done with my associates degree here at Sullivan. I really can't believe it, and I thought my four years of high school went by fast. I can't imagine what I would be doing now if I hadn't accepted the opportunity to come to Sullivan and quite honestly I don't think I would be doing anything. This is what's for me, this is my path.. This is where I get my happiness in life.  

-Carly :)

Chef Instructor Katie Payne and Chef Laurent Géroli 

Everyone who enjoys these blog posts can also get more updates on how we are all doing and what we are working on in some of our classes on our facebook page. There we can interact with you and you can meet some of the student that will be attending Sullivan this year. FOLLOW THIS LINK---->I'm going to Sullivan University 2012