Easter Ideas for some fun!

Hey everyone! Easter is coming up soon and I have seen so many cool ideas for easter eggs! I had to share them! You might even convince one of the your chef instructors to try some of these out on plus fridays, which I hope you are taking advantage of!

Here is how you can dye eggs with silk ties! Really 100% silk ties and you can dye eggs into patterns, how cool right!
http://www.ourbestbites.com/2012/03/silk-dyed-eggs-aka-tie-dyed/

This is to dye eggs naturally, also this blog is a really cool site for ideas!
http://www.thekitchn.com/vibrant-easter-eggs-dyed-natur-112957

And for something That you could do easily is dye them with shaving cream!!!!
https://www.youtube.com/watch?v=1w5xFsfFqtk

I hope everyone is planing to have a great Easter!

-Alexandra L. Cruikshank

Fabricating Of Meats

Back to school from our spring quarter and today we filla a fish the Flat Head Fish . Very Stinky Lol But Very Fun To Fabricate. What was left over we used for fish stock yumm ! The fish is very fatty but delicious to eat. Tomorrow we start fabricating other meats like duck Im soo Excited. Touching Meats is the best way to learn the different textures in them .

Alexis Addison 

Friends

I have made a lot of amazing friends at Sullivan. I want to take the time to give a big shout out to Stephanie Whitcomb. She has been with me since basic skills my first quarter! We both started out our paths unsure of what the future has to bring. recently I have taken a Sous Chef job at Winston's, and she has moved to Cincinnati to take a job as an Assistant Pastry Chef at Jeff Ruby's. We have both excelled in our careers, and I am glad to see her leave for something better. The best and worst part of this career path is that, if your successful you will part from dear friends. I will always keep in touch with her, and I know that I will one day work with her on a professional level!
Kamisha Jones

Spring Break

     This spring break has been great. I love getting the chance to let loose and take a break from the college scene. I am so use to having homework or class every day that I feel weird when I finally get a break! This spring break I went back home to WV. Since I will be moving to Hawaii in July, I wanted to spend my last Spring Break on the mainland with my family. Last year I went to Panama City Beach for spring break with a lot of my friends. During college you will make a ton of new friends. I never knew how close I would get to a group of people until I moved away for school.
     The best part of going back home is getting to see my parents and brothers. I also love being able to enjoy my momma's cooking. Since I have a house with my fiancé, I cook dinner every single night. There is still nothing like being home and having a family meal. Every time I get to come home, I usually go and talk to the local high schools. My old Pro Start teacher keeps in touch with me and usually wants me to come speak to her current students about my experiences.
    I wouldn't trade my college experience for anything.


-Allysa Taranto

Louisville

Hello! I've been back in St. Louis for my spring break and have gotten to discuss Sullivan and Louisville with a lot of people. I was talking to my doctor the other day and he said that he and his best friend from childhood had planned to meet up in Louisville this year to explore the town. He asked if I knew any good places to eat around there. I didn't even know where to begin! My favorite place is the Garage Bar in downtown Louisville. It was created out of an old gas station, yet still has a sophisticated atmosphere and very unusual cuisine. My favorite thing there is the beet and carrot salad which has no lettuce, but instead is full of quinoa, a delicious grain. I also love La Coup, which is a very classy and upscale restaurant downtown. My roommate interns there and loves working with the executive chef, a 2005 Sullivan graduate, Bobby Benjamin. For a less expensive taste of Louisville, check out Spinnelli's. It is a pizza place with a very eclectic atmosphere. There are several of them all around town. Finally, for dessert, my favorite place is called Sweet Surrender, and mostly specializes in cakes. They are to die for and the little bakery and coffee shop is the perfect place to go and chat with friends. So whenever you get to Louisville, check out all of those places! Or take your family there when they come to visit. I'm so happy that the place I chose to go to college has so much more to do then just college stuff. It's a really great way to entice my friends into coming and visiting me:)

-Kate Richter

Duck

I love competition, and I think that may be evident with my past participation in them. I get a rush from creating and redefining the perimeters of my abilities. I have grown exponentially in my culinary career by pushing myself to enter into these situations in which I may fail. it is true that I have not always won or excelled. I think my main strength is that I continually put myself out there, especially when I do not win. it is easy to keep doing something that you are successful at. It is much harder to dust yourself off and return with the same intensity that you started wit. For me, I just tell myself that a loss is an opportunity to prove yourself the next time.

I have to give a big thanks to Sullivan for supporting me through all this. I am constantly encouraged to keep trying. I have a wealth of knowledge and experience at my disposal through instructors that guide me and offer their advise. when I doubt myself, it is always great to hear from a professional that I am on the right track. I get a beaming sense of pride that swells up inside of me when I present a dish that I have reworked a million times, and I get positive feedback. I encourage everyone to push themselves to try at least one thing that makes them uncomfortable. If you do not succeed, try again. persistence is the key to getting a desired outcome. Even if it does not end in an award, the pride comes in knowing that you put out a great product. I would much rather loose to someone that created a better dish, then to win with something that was just the best of a bad situation.

For my next competition I am looking to enter the Maple Leaf Farms Duck Competition in the professional category. I know this I a big step, since until now I have competed as a student. It is just another level I must push myself to get to so that I have the confidence I need to make an impact on the culinary world.

Kamisha Jones

Open Houses Then and Now

I've had the honor to be an ambassador at Sullivan since 2012. Since then it puts a smile to my face knowing that I will be participating at open house events representing my school. Over the past two years open house events keep getting better. It's exiting seeing a full house of future students and families learning about the benefits of joining the Sullivan family. There are many things I enjoy about open house but my favorite is communicating with future students and answering questions they have about the school. I also enjoy spending time with the other ambassadors. I would like to share with you a few pictures of our open houses.

- Maria Salazar 

Open House in December

Open House in February

Alex and me :) 

Hard Work Pays Off

I joined Sullivan University on September 2011 and since that day I knew that this school would help me become a better person and accomplish many goal, turns out I was not wrong. Two years and a half later I had the honor to join SIGMA BETA DELTA. Now what exactly is Sigma Beta Delta? Sigma Beta Delta is the highest national recognition a business student can receive at a college or university with a Sigma Beta Delta chapter. On March 12th I got inaugurated along with other talented students. Only the top 10% of students in the bachelors Business prrogram, and top 10% in the MBA had this honor. FACTS about Sigma Beta Delta:

• Sigma signifies wisdom.
  

• Beta signifies honor. 

• Delta signifies the pursuit of meaningful aspirations. 

• Sigma Beta Delta membership provides recognition for a lifetime.

• Sigma Beta Delta and Bloomberg Businessweek partnered together in 2008 because we share the same goals – to recognize scholarship and achievement and promote personal and professional improvement. 

• Sigma Beta Delta traces its beginnings to June 19, 1986 

• The creation of Sigma Beta Delta follows a 200-year tradition of honoring scholastic achievement in higher education, beginning with the establishment of Phi Beta Kappa in Williamsburg, Virginia, in 1776.

I'm honor to be part of this successful society, and cannot wait to share with you all the great things I will be learning.

See more about this great society at: http://sigmabetadelta.org/

- Maria Salazar 

Spring Break

      This week was finals week for me! I have two more online finals to take and I am officially free for break! This quarter was difficult for me. I had to take statistics. The class was extremely hard but it I learned so much during the quarter. I finally moved to Fort Knox and I only have 1-2 quarters left in my bachelors degree.
      I have been making cakes out of my house for friends. It has been so much fun! I absolutely love making cakes. Since I can not have a job for now, I plan on making cakes until I move this coming August.
     I hope all of you are getting ready to move to college! Not much longer until many of you graduate from high school and begin your college journey.

-ALLYSA Taranto

Finals At Sullivan University

Its finals week for the bakery across the street. Who knew it would came this fast. As the time crunches down for other classes the bakery has been full of students working to get there finals to the best. I have Chef Turner and our finals were to make Chiffon Cake, Cherry Turnovers, Chocolate Chip Cookies, Banana Nut Muffins, and White Pan Rolls. We also have a written final. Finals are stressful but fun at the same time. In order to pass you have to think positive and block out the negatives. Today I have to make Cookies and Cherry Turnovers . Wish Me Luck!


-Alexis Addison

Cake Flour

Soooooo I'm really hopeful that I will be getting a job soon at this quaint little bakery called Cake Flour. They make really adorable things there and it's a great place for me to learn new things specific to my passion: making cakes. I chose this bakery because of the twelve bakeries near the dorms, the pictures of the creations that they make there really inspired me. They weren't things that I could easily do, but they are things that I want to someday be able to make. I had a short interview today because it didn't take me long to get comfortable in the kitchen and set up all of the ingredients for the two recipes that the kitchen manager had me prepare. Thankfully, it was all stuff that I am used to doing daily in class and the kitchen was even set up similarly. I start training there on Thursday and I am sooooo excited. All of the stuff they make there is natural and edible, plus it tastes good. They don't use that nasty "edible" fondant. I love it, and I cannot wait!

-Kate Richter

Activities!

Hey guys! 

I want to make sure you guys know how to sign up for activities at Sullivan! This is the link to the sign up page!
http://sullivan.edu/student-activities/
From there the links on the side can get you to the calendars and the SAC committee and other forms and info.
some upcoming events are:
march 31- Ice cream social
may 1st- derby party
More events are to be scheduled when dates can be set. It is slow now due to weather but will pick right back up when the weather gets warmer!

Until then some things around the ville that are fun to do is:
Paint spot (painting pottery)
Movies as always
Going to the frazier museum!
checking out the slugger museum
and the slugger field
SULLIVAN PLUS FRIDAY!!! can't stress enough how helpful and fun they can be guys!

Stay safe and warm!
-Alexandra Leigh Cruikshank