Winter Break

Sometimes you don't realize how tired you are until the break starts. I've been enjoying the last few days and I have to admit that I am just being lazy and enjoying my time off. It's wonderful when you have no appointments, no due dates, no classes, and no homework. I still have to go to work but that's a breeze right now. It is great to simply relax and I really don't understand why so many students pick up extra hours at work during the break (part from money, of course). I need this time to recharge and to get ready for the next quarter. I've picked my classes and ordered my packs, and I've put away my notes and books from the last quarter. I am ready to learn new things.

Claudia (December #2)

December

December is always a slow time at Sullivan. Not that many activities because everybody is already busy with Christmas preparations and office parties and finals and then there's the Christmas break. So there is not really that much to report.
I've been busy with my final papers and studying and looking forward to the break. So far we have bee lucky and the weather has kept us from any delays or missed classes. That's always a plus.
I can't believe that 2014 is coming to a close and that 2015 is just around the corner. I have four quarters or 12 classes left to finish my Bachelor's Degree. Only one more quarter left with a night class and then I go completely online - I can not wait! I do not like my night classes and I like online classes so much better. It seems that  have such a hard time concentrating in class after 6 o'clock and the night classes are from six to 9:40 p.m. I really admire people who complete their whole degree with night classes!
Anyways, Merry Christmas, everybody.

Claudia (December #1)

Internship Time

I started my internship today. After a lot of deliberation, I chose to intern at the Seelbach Hilton Hotel in downtown Louisville. I had been asked to interview for a position in Las Vegas at the Cosmopolitan Hotel; however, my parents were not crazy about me moving there alone, and I also would have to buy out of my lease here and find somewhere else. The timing just wasn't right. I still wanted to get some experience at a hotel, and the Seelbach is the perfect spot. I made mirror glaze and helped in plating desserts for New Year's Eve parties today. My boyfriend will begin his culinary internship in Key Largo soon as well. For three months we will both be busy bees far away from each other. But it's still so exciting, and I think I will really enjoy the hotel business.

-Kate Richter

Saying Goodbye.

Now comes my time to say goodbye.  After 15 months here at Sullivan University, I'm headed back to Michigan.  Today I cleaned the lab for the last time, started to say goodbye to some of my instructors and classmates.  Now I'm in the process of studying for my exams tomorrow and getting ready for my farewell dinner with friends tonight.  It's bitter sweet today.  I have been looking forward to moving home for so long that now that it is here, I'm not sure what to do.

I do want to say that being here at Sullivan has made me grow in more ways than just in my Culinary career.  It has made me grown up, and learn more about myself and about those around me.

I am extremely excited about the next stage in my life, but I do have to say goodbye now.  So thanks Sullivan!


Lauren Steele

Last Practical

This week marks my last practical ever at Sullivan University. That means that it is the last time that I have to bake something in a certain amount of time of a certain quality for a chef to grade. Surprisingly, they seem to get easier as you go. Last week, I had one, but it was pretty much a review from the last few quarters. This week, I am doing a group practical. My group is pretty much already done and we have two days left to work. We are doing a Disney themed buffet with foods from a few of the different countries that Disney princesses are from. It has been a lot of fun. This Thursday, I have an interview for interning at the Seelbach Hilton hotel in downtown Louisville. I am really excited! It will be a great experience in the hotel business!

-Kate Richter

Things People Don't Understand About Culinary Students

I wrote this post on my personal blog, thought I would share!

We have real college degrees. 
We took English and math classes just like you.  I will not use my intro to physiology or religion classes in the kitchen, but I still had to take them.

We love it when people cook for us.  
Please don't be scared to make us food.  We are food lovers not food critics.

We have weird names for things. 
"Robokus" are food processor.  "French" means knife. "Up at" means serve. "Side towels" are pot holders.

We talk fast, use a lot of French terms, and don't measure.
Get used to it.

We laugh at one-use kitchen tools. 
Apple slicer? We have a knife for that.

We are passionate learners.We learn best by mistakes, so expect some experiments that are disgusting or delicious... and if its good, don't ask us to replicate it the next night.  We weren't paying that much attention, we won't remember.

We can work noon to midnight and still have energy to burn.
Our jobs are exciting and hard.  Adrenaline gets us through a shift and it hangs around for a few hours after.  If you want us to come home after work, we are gonna make noise... let us go out with the gang and grab food and drinks before we come home.

We hate being still.
Don't ask us to sit till the job is done.

We call things out.
"Sharp! Hot! Open! Behind! Hot and sloppy!" When we yell, pay attention.

We love people and serving them.
Which means working nights, weekends, and holidays.  Don't get upset about us missing Mothers Day... again.

We hate doing dishes, but we hate not doing them.
Things have to be clean, and it drives us crazy when they aren't

We don't like people to touch our knives. Don't.
Our knives are an extension of our arms.  We know when they need to be sharpened, how they should be weighted, how the grip should be molded, and how we liked them cleaned.  Taking our knives is like taking away the keys from a teenager on their sixteenth birthday.  Expect some screaming.

We will ask you to do things, but if you aren't fast enough, we will do them 

ourselves.
Don't get upset with us... we are just trying to get the job done.
We keep the sinks empty unless washing something.
If we find something sharp hiding under the suds, you will get yelled at.

We have a flow.
If you mess with it, we will get flustered.  It's just one of those weird ticks we have.

Here is the link if you would like to read some more! Click HERE!

-Lauren

Bread Making

One of the most important skills a baker can learn it how to bake bread! It is a very long, time consuming process, but the end product is well worth the wait! The first step in bread making is to get everything that will possibly be need together and to measure out all ingredients. This is known as Total Mise. The next step is Mixing all of the ingredients together in the right order. After that, the dough must rest and begin the Fermentation process. A simple Punch in the dough releases the excess gas and equalizes the temperature. Then the dough must be Scaled to the appropriate weight and Rounded to form a skin. Then, it has to be left to Benchrest to relax the gluten strands. Next is Make-up and Panning.  The dough is lined up on parchment paper and prepared to bake. Then, the dough is Proofed until it has doubled in size. Baking is next, followed by Cooling and finally Storage, if any of them are left that is.

Fermentation Process

Scaling and Rounding

Benchresting

Cooling

-Heather

Plated Desserts

This was one of my favorite weeks so far! We learned how to do plated desserts like Baked Alaska and even a Beer Cheesecake! It was fun using the blow torch to perfectly toast the meringue on the Baked Alaskas. We made a berry compote out of raspberries and strawberries for the sauce. The fruit added a refreshing contrast to the desserts. 

Chef Straw demonstrating how to use a blow torch.

One student's beautiful finished plated dessert.

Chef Straw's example of a plated dessert. 

This will be a valuable skill to have as I explore the world of pastry arts! Food can almost be too pretty to eat! It sure was fun making it!

-Heather

Picking classes

I am really enjoying the bachelors program and that I can pick meaningful electives that are related to my major in Paralegal Studies. Every quarter when the new course schedule comes out I study it and plan what classes I am going to take in the next quarter. I think it is very important to carefully plan my schedule, because I don't want to unnecessarily delay my graduation. Some classes are only offered in certain quarters, so it is important to be aware of that when planning. I am currently picking an choosing electives from all kinds of different majors to complement my interests: Diversity Perspectives from the HR coursework, Legal Aspects of Health Care from the healthcare management degree, Social, Legal and Ethical Issues in Computing from the computer science program. It is amazing what you can find to enhance your degree and your marketability. Don't just pick from the general electives category just to fill that spot in your planner with something. Remember, you are paying a lot of money for your degree, so make it count. Think outside the box and pick classes that will actually benefit you in your career. If you want to be able to move up, and your are not a business or management major you can still take some of their classes and when you go to an interview you can add that to your credentials.

Claudia November #2

Choosing topics for my papers

Lately I am discovering that even in classes that are not part of my major (Paralegal Studies) I can still write papers about topics that are relevant and interesting to me. A while back I have taken the class World Regional Geography as my natural science elective and for my final paper on Globalization I picked the effects that Globalization has on the legal profession. It ended up being a very interesting research project. I am also very interested in ethics and I wrote a paper in my Principles of Conflict Management class on ethics in conflict management. In my Principles of Management class I wrote a paper about the company Aveda, whose products I buy and a paper about Howard Schultz, the founder of Starbucks. It is so much more fun to write a paper about something that really interests you. In every class, even if it is one of those classes you have to take and it is not really something you think is all that interesting to you personally, you can still find a subject that is meaningful to you. Right now I am working on a paper on the Kyoto Protocol because I am interested in the environment and I picked this for my conflict resolution paper. If it is an interesting topic, the paper almost writes itself! As my humanities elective I am currently taking the History of Film class, and for my final paper I watched the movie Philadelphia, a legal drama about Aids and discrimination and the research was very interesting. Plus it had a connection to my major again.

Claudia November #1

Give Back.

How often do you think the average person volunteers, or gives back to the community? Now how often do you think college students give back?  Between hours of classes, homework, social life, work, and hopefully some sleep, there doesn't seem to be anytime left.

Speaking from experience, there isn't much time or energy, but there are many opportunities.  Last week, I was asked to help out at school. They had an event and needed some more hands. I had caught up on most of my homework, so I thought "why not?"  I thought I would be coming in at nine, working for maybe three hours, then heading home.  Pretty easy day and I would take some stress off my instructors. 

When Saturday came, I was placed in charge of about eight other students and we had four hours to produce over a dozen dishes for sixty plus people.  Upon arrival I was handed the menu and my chefs left to conduct demos for our guests. I was told, "see you at one thirty," and off they went.  Talk about stressful.  What I thought would be a three hour day turned into a six hour day very quickly.

The kitchen was crazy.  Organized chaos is the broadest of terms.  After having one of my team almost faint (good reminder, always eat a good breakfast before going to work), becoming frustrated with lack of time and oven space, and having the plating times changed three times, we fed everyone and had begun clean up, when my chefs called all of the students into the banquet room.  We were met with thunderous applause.  Every single person in the room was cheering us on as we entered. Suddenly six hours of work was made completely worth it.  Most of my team started to tear up.  We were thanked for our work and our chef made it very clear to our guests that none of this would have been possible without the students' hard work. High praise from that particular chef.

We all went home that day feeling incredibly proud of ourselves and each other.  None of us got paid, but the smiles and praise from our guests and chefs is worth so much more.  

So regardless of your schedule here at Sullivan, make time to give back.  It's worth more than you know. 

Lauren S. 

Associates or Bachelors?

I struggled with that question as I came close to the end of the associates program. 80 hours sounded like a long time, and a lot of work to go through, but when I sat down and considered the potential of sticking through it, it became an easy decision.
Most companies right now require a bachelors degree to have any upward mobility in a career path. With that potential, the average salary increases almost double. Sounds good, doesn't it?
If you're worried about the workload of the classes, ask yourself if it would be any different in you career? If you want more responsibility and earnings, wouldn't you have to do the work to achieve them? After going through the associates program, you know how to write the papers you will be writing and how much time you will have to devote to studying. Yes, it is a sacrifice, but the reward is well worth it. 
 My workload has increased slightly, but writing a 15 page, APA formatted paper is not something that sends me in to a panic anymore. It's crazy how quickly the quarters are flying by now, I walked across the stage in April and will be walking across the stage again next October.
Isn't the risk worth the reward?

Brian

Sullivan Put Me In Jail

3 years ago, I started at Sullivan University in the Legal Studies department. Thanks to the skills I learned at Sullivan, I landed a job that turned in to my dream job. It may not be the highest paying job, it doesn't hold a lot of glamor, but it's a job that makes a difference. I am now serving as a Pretrial Officer for the Kentucky Court of Justice in Bullitt County.
I start my days off in jail, interviewing defendants and making assessments based on their state and federal criminal records and a psychological profile.Then I go to court and tell the judge what that defendants risk level is for release.
If the bond is paid and the person is released, the judge often assigns my office to monitor the defendant throughout the trial process and make sure that they follow the release guidelines.
Occasionally, if the defendant violates the terms, I file the paperwork to have their release revoked and testify in court as to the nature of the violation. We monitor drug and alcohol testing, inpatient and outpatient rehab programs, arrest reports throughout the state. We spend a lot of time talking to defense attorneys and prosecutors, court clerks and law enforcement officers.
Right now, Bullitt County ranks 4th in the state for conditional release, just behind larger cities like Louisville, Lexington and Bowling Green, despite being just a 4 person office, so it is a job that keeps me extremely busy, but it is also comes with new experiences every day and makes a difference in the community.
I couldn't have gotten here without the education that Sullivan offered. 

Brian Strickler, CKP. , NP. , PTO.

The Honorable Order of the Golden Toque

The "Golden Toque" was originally founded in France and brought to this country by Chef Pierre Berard. It is registered in the United States Patent Office as The Honorable Order of the Golden Toque founded in 1961.
Golden Toque means Golden Chefs Hat. The Honorable Order is the highest acclaimed recognition a Chef can receive in America.The Honorable Order of the Golden Toque was established to give recognition to Chefs of at least twenty years service, who have achieved professional attainment of high estate, abiding interest in professional progress and devoted and distinguished service to the Culinary Profession and Arts.  Membership is restricted to One Hundred life-time members. One may not apply for membership, but must be nominated by three active members.  After the nomination a screening process is conducted thru the Acceptance Committee composed of past Grand Commanders, the Board of Directors and final acceptance must be granted by the membership at the Annual Meeting.

Sullivan University Golden Toque Members:
David Dodd – Executive Director of NCHS
Derek Spendlove – Director of Baking & Pastry Arts Program,
                                     HOGT Board of Directors
Thomas Hickey – Previous Executive Director of NCHS
Chancellor A.R. Sullivan – HOGT Honorary Member

Info provided by: goldentoque.sullivan.edu

-Logan Parsons

midterms are over

Midterm week is over and now we are back to the basics. We have been in italy this week and it has been the most fun week ever. Here are some cool dishes we have done alot to do with pasta, cheese and assorted cures meats -Alexis Addison

Advance Techniques in Bread Making

I am over halfway finished with my 3rd quarter here at Sullivan, where has the time gone?!
I am currently in Advance Techniques in Bread Making and I love it!
Here are some pictures from my labs so far!

Pate Choux Swans

Mario Themed Cookies

Rye Bread Loaf

Baguettes (first day)

Mocha Mousse Cake--Yum!

 

Hope everyone is having a wonderful quarter! Finals will be here before you know it!
-Kaylen W.

DiRoNa

At the beginning of the quarter, I helped work the DiRoNa gala. In my Advance Techniques in Bread class we made the plated dessert for the event. Hand made butter puff pastry, with percemin crème brulee in the form of a napoleon with a wine poached pear and cranberry chutney. It was delicious! The night of the DiRoNa gala I helped plate the dessert and bring out the sugar sculptures Kate and Chef Spendlove made. It was a wonderful night for fun and learning!

Here is a picture of the finished dessert!

-Kaylen Wilkinson

Thailand

This quarter I am in International. We Got To Explore Thailand Which is a part of my cultural background.  My chef allowed me to teach the class about my ethnic background.
Alexis Addison

The Chancellor's Party

The week after working DiRoNA, I got to serve dessert at Chancellor Sullivan's house party! It was a lot of fun. We set up a huge table of treats and showpieces. We also had a hot station where we flambéed pears to order. It was a good opportunity to talk to a lot of guests about Sullivan, and many of them had questions for me. I also got to tour his amazing house!

-Kate Richter

DiRoNA

This quarter, a few weeks ago, I got the pleasure of working two events for an even called DiRoNA. DiRoNA is the Distinguished Restaurants of North America. This year, owners from member of this organization met together in Louisville. I got to attend the opening reception for it at the Brown Hotel. There, I helped one of the chefs from the culinary department of Sullivan plate a lamb dish and serve it. I then got to work at a scholarship ceremony that all of the DiRoNA members attended as well as some students from Sullivan who had applied for certain scholarships. I spent five hours at school building 30 centerpieces for this seven course dinner. The centerpieces were sugar sculptures that went on plates of chocolates for the end of the night. The guests were really impressed and it was so fun to help my instructor, Chef Spendlove, prepare for the event. Here's a picture of some of the sugar showpieces and the plated dessert for the night:

-Kate Richter

Plus Friday Fun!

This past Friday I headed into school armed with my camera instead of my knife kit.  I bugged a few of my classmates and snapped pictures for this blog and my personal blog!  Turned out being a lot of fun!  Enjoy! 

There are few more pictures from this shoot on my Flickr page here.

- Lauren S. 

Paralegal Round Table 2014

Every year the  University organizes a Paralegal Round Table for the paralegal students to meet practicing paralegals and hear where they work and what they do. This is a great event for networking and career planning. Several of the speakers are former Sullivan students!

The Institute for Legal Studies at Sullivan University

is proud to present its

ANNUAL PARALEGAL ROUNDTABLE DISCUSSION

[Practicing paralegals from the local legal community will discuss and answer questions about the paralegal profession.]

Students will have two opportunities to attend:

Wednesday, November 5, 2014, 10:15 a.m. to 11:30 a.m.

Sullivan Library, lower level

Speakers:

Lauren Asher – Family Law/previously Personal Injury – Louis I Waterman, PLLC

Mary Lisanby CKP – Estate Planning and Trust Administration – Stoll Keenon Ogden PLLC

Melissa Reynolds, CKP – Criminal Litigation – Office of the Commonwealth’s Attorney

Kim Roberts – Civil Defense Litigation – Gwin Steinmetz & Baird PLLC

OR

Wednesday, November 5, 2014, 6:15 p.m. to 7:30 p.m.

Sullivan Library, lower level

Speakers:

Debra (Debi) Hickey, CKP – Criminal Prosecution – United States Attorney’s Office

Amy Hoagland – Healthcare Collection/Litigation – Fultz Maddox Hovious & Dickens PLC

Troy Schmitt, CKP – Commercial Litigation – Seiller Waterman LLC

Julie Rose Smith, BSBA, CKP – Family Law – Henry County Circuit Court

Claudia October #2

Fall and Halloween at Sullivan

Our Student Activities team has all kinds of activities planned for us for October and Halloween. This week we had a pumpkin carving contest in the A La Carte Cafe where students could carve their own pumpkins and display them:

 

Then there was a trip to a corn maze:

And a Halloween Bash:

The Trunk or Treat in the parking lot:

And the Horror Movie and Haunted House at Gardiner Point Resident Hall:

Claudia October #1

What Chefs Expect.

During a lecture a few weeks ago at school, Master Chef Jilleba gave some pointers to us students and it seemed like a good idea to share some of them.

In answer to the question of; "What do chefs expect of a new employee?"

• Positive attitude everyday.
• Team oriented, team positive, team cooperation 
• Punctual 
• Professionalism with peers, chefs, and customers
• Organization
• Drive and determination
• Basic skills (learned at school of course)
• Understanding of the relationship between waste in the kitchen and profit. 

All of these things were great to hear, and I know that they will help me in to future, along with several other students.  And they apply to more than just a culinary application.  They apply to anything you do, whether it be a desk job, or even school.  Keep them in mind!

Lauren S.

Back To Basics!

Officially in my fifth quarter here at Sullivan!  I have just started my last lab, and this will be my last academic quarter!  Do you want to know what my first test was over?... Making stock.

This is something that every first quarter learns in basics.  I thought I would have been done with this section of culinary... but nope. Here it is, four quarters later, creating an extremely daunting test.

Right before the test, my class prepped a stock demo to show the new quarters.  Then we went and sat in on the lecture and demo, my entire class furiously taking notes.  We all knew we would be tested over it.  But I noticed some of the new quarters weren't taking notes, some were even falling asleep.

Words of warning... even though you have made something before, or think you will remember it for next weeks test, doesn't mean you shouldn't take notes.  Here I am, a full year later, really happy I have my notes from my first quarter.  This stuff will come back to haunt you if you don't prepare.

So take notes! Lots of them! We all have to go back to basics!

- Lauren Steele

Ice Bucket Challenge: Sullivan University's Louisville Campus

Sullivan University participated in the ALS Ice Bucket Challenge this year and recorded their own video.

Claudia (September #2)

Fall Quarter

It is September and the break is over. The new quarter has started and I hope it will be a good one. I am taking a History of Film class as my Humanities  requirement and I am excited to learn about movies and how they influence society. I waited until the fall quarter because I did not want to spend my weekends inside watching movies over the summer. This will be perfect. I hope I will be able to keep up with the viewing and my homework and my job. Hopefully not all movies will be two or three hours long! We will see how that works out. I am also hoping that I will be able to watch some of them on YouTube (the older ones are posted by the Library of Congress for example). Some of the movies I own, and maybe the public library has the rest.
Sullivan also offers a welcome week movie, and a movie club (do we still have it?).

Claudia (September #1)

It doesn't feel like work when you are having fun!

I just finished my second quarter at Sullivan University and I love it here! I am a baking and pastry arts major so this quarter I finally got to get my feet wet in my baking courses! Baking Fundamentals is a great entrance course for the baking students and a great overall course for the culinary people!

Here are the pictures from my finals a couple weeks ago! Hope everyone's break is going well! See everyone soon for the Winter Quarter 2014!

                                               

                                                             -Kaylen Wilkinson (Sept. 2014)

dining room services

Hope everyones quarter went well, I know mines was a successful end. I wanted to share what I had learned this quarter about dining room table services. In this class I learned to set up a service set and set the table. I also learned how to pour wine in a wine glass. This class was very siteful and I hope you culinary folks enjoy this class just as much as I do!

Alexis Addison

Wrapping Up

School is winding down now.  Today I shook hands with my chef, as I handed in my exam and took back my graded binder, and realized that I was done.  Eleven weeks of classes.  Over.  Tomorrow I will do the same with my Spanish teacher, and my math teacher the day after that. It seems really amazing to me that eleven weeks have gone this quickly.  It seriously seems like last week we were all groggily dragging ourselves into lab at seven in the morning, commenting at the inhumane time this lab was hosted, and that there is no way we could continue all quarter at this time.  Well, here we are.  All done.  Last test taken.  Lab cleaned.  And a whole new quarter to look forward to.

For the new students starting this fall, remember how long your first quarter at college feels.  (I remember mine felt like it dragged on for ages).  Because the longer you are here, the shorter they get.  My next quarter will be gone in the blink of an eye and then I will be moving back to my beloved Michigan, and college will be over for me.   So, remember what it's like, and even though school is wrapping up, keep seeking out new and exciting memories to keep forever!

-Lauren Steele

Chef Shadow

This past Friday, some of the other ambassadors and I got to work with three chefs conducting a the Chef Shadow program that Sullivan puts on from time to time!  It was a really neat experience to see how the students reacted in an environment, that I deal with all the time, for the first time.  The kitchen can be a very loud, very hectic place.  It is also a lot of fun!

At first, these students were a little petrified.  Some of their hands were shaking, which made me a little nervous because we were handing them knives, but after just a few hours I watched their attitudes change.  They went from scared and nervous, to confident and proud of the food that they put on the table for lunch.

I remember being like that, only one short year ago, and Sullivan has really helped my confidence in the kitchen!  I hope it can do the same for some of these kids!

- Lauren Steele

Canoe Trip

This month we went on the annual canoe trip near Frankfort, and it was so much fun! The weather was perfect, not too hot but nice and sunny. It rained the day before and the water in the creek was just right. At first, we had a safety instruction and were told how to paddle and how to steer. They also told us what to do when we capsized. Here are some of the great photos taken from the Sullivan Student Activities Facebook:

During the instructional video.

Getting started with paddling down the creek.

 

Paddling down the creek. What a beautiful scenery.

It was so much fun! I can not wait for the canoe trip next year.

Claudia (August #2)

Kentucky Kingdom Day

I didn't get to go ... I had too much homework going on and was too busy preparing for class that it just didn't work out to lave and spend the day at the water park. Sometimes this happens, and that's what life as an adult student is like. Sometimes I wish it was easier, but then I remind myself why I am doing this. I want to get ahead, and I want a great career. There will be more Kentucky Kingdom days. From what I have heard, it was a huge success and the people who went had a lot of fun. I got  good grades for my homework, and that is what matters to me. It happens every now and then that my plans get dropped because of homework, but I have a really hard time going out and having fun when I know that I have homework waiting for me when I get back. I do not like to work on it late at night, or during the night like some people do. Actually, I prefer to be done ahead of time because I am always worried that something last minute comes up (like last year, when the flu struck me down for a week, what a relief that my homework was done and all I had to do was email it to the teachers).

Claudia (August #1)

Play teacher.

Over the last quarter I have been able to work some really fun jobs for my Chef!  As part of a group, some other students and I TA'd for a Humana Team Building event!  Humana employees came in and we helped them cook different food (French, Asian, and Italian) and served up a big dinner with lots of laughing and, you guessed it, team building!

A week or so later I was able to work with another chef to help with a special diet cooking demo.  People with PKU cannot digest protein like you or I can.  So in this demo, we showed them four different recipes to try and helped them make them!  It was a huge success and we had lots of fun, and I learned, and I hope they learned, a lot!

I really love working with people and food, and I'm so thankful Sullivan has opened up this door to me!

-Lauren

Portfolios

Hey everyone!

Ok so one of the most important things that you will be told at Sullivan is to develop an impressive resume, but something that is mentioned but not enough but is just as important (all in my opinion) is a strong portfolio filled with everything you have have done.
While you can make one out of a scrapbook or photo album, online portfolios are trending. They are easy to edit and update and you can add the link to your resume.
I would highly recommend that you start working on one and a good free website to se is Wix.com.
here is a link to mine if you need something to reference too,
http://alexandraleighcrui.wix.com/portfolio
It is never to early to make one and it is easier to build in steps so get cracking guys!!
Have fun and stay safe!!
-Alexandra Leigh Cruikshank

Cake! Cake! Cake!!!

Hey everyone!

I wanted to share some cake with you! For those who have come to Sullivan and those who want to come to be cake artists, here is what I have learned and have been able to create on my own. So here is a taste of what you can accomplish if you dare!

So it takes a lot of practice to accomplish some the the more complicated cakes, but it is not impossible. Go to plus fridays, join the competition teams, practice, ask your chefs for guidance and get a job somewhere decorating cakes, even Kroger or Sams. Start little and build big and a job will defiantly help you out skill wise and also get your foot into the door!

"Dare to believe you can survive, dare to be all that you can be! Dare"

-"Dare" by Stan Bush

Have fun and enjoy life!

Alexandra Leigh Cruikshank