I'm as excited as I am nervous that finals are finally here. This is my second quarter at Sullivan and I'm loving it! This has been one of the best choices I've ever made in terms of schooling. The teachers are excellent and the friends I've made are amazing. All the hard work, determination, and effort I've been putting into myself and my schooling is sure to pay off for me in the future. The ambassador program has been a very encouraging experience. I'm glad I can be apart of such a great team of future leaders. I'm so happy to be apart of the Sullivan family.
Thanks,
Tim Conneely
Thursday, May 31, 2012
Monday, May 28, 2012
Week 10 then Finals
Good evening Sullivan Friends,
It is upon us so quickly, week 10 of our Spring Quarter. Amazing how time has flown by and we have accomplished and learned so much in such little time! Take the time this week to ask questions of what you are uncertain of and look ahead to studying for finals. Study hard, focus and it will all come together for finals week. Good luck to all students!
To all of my instructors here at Sullivan....you have all be professional, dedicated, patient and well knowledged each and every day. I thank you personally as you are making a difference in my education and my life! You are all appreciated.
Enjoy what is left of this Spring Quarter and enjoy the two week break as we will need it!!
EdieJo Morreau
It is upon us so quickly, week 10 of our Spring Quarter. Amazing how time has flown by and we have accomplished and learned so much in such little time! Take the time this week to ask questions of what you are uncertain of and look ahead to studying for finals. Study hard, focus and it will all come together for finals week. Good luck to all students!
To all of my instructors here at Sullivan....you have all be professional, dedicated, patient and well knowledged each and every day. I thank you personally as you are making a difference in my education and my life! You are all appreciated.
Enjoy what is left of this Spring Quarter and enjoy the two week break as we will need it!!
EdieJo Morreau
Monday, May 21, 2012
Since my last blog, which was right after graduating with my associates degree in business management, I have since started working on my bachelors degree and one of my classes that I am in the midst of taking is Intro to Statistics. I have to say that this has been one of my most challenging classes thus far. I used to complain about writing papers for English class but and I have to say I am truly sorry for being so naive!!
Not only am I going though a hard class at this time I am also preparing myself for my son to graduate high school and to venture off into the world of higher education also, it is really difficult and emotional to have so many things going on at this particular time, but I have to say that it has and is making see things in such a different light.
I am truly appreciative of experiencing these things now because I don't know what type of perspective I would actually have if I had received my education right out of high school.
Thank you Sullivan for this interesting journey that I will soon not forget.
Tracy Dickerson
Not only am I going though a hard class at this time I am also preparing myself for my son to graduate high school and to venture off into the world of higher education also, it is really difficult and emotional to have so many things going on at this particular time, but I have to say that it has and is making see things in such a different light.
I am truly appreciative of experiencing these things now because I don't know what type of perspective I would actually have if I had received my education right out of high school.
Thank you Sullivan for this interesting journey that I will soon not forget.
Tracy Dickerson
Sunday, May 20, 2012
So i am in Engilsh comp II this quarter. I have to write the Big Enchilada, wich is a 15 page paper. I have to write this paper with 70% of my own knoledge. I was terrified because it has been so ling since i have written anything, and i didnt think that i could find something that i could write that much about. It took me a while, but i finally found my subject. Urban Gardening is something that i have been exposed to all my life. My mother used to have plants all the time when i was growing up. I decided to start an herb garden at the same time that i wrote the paper. Through trial and errror i managed to find sources and grow my own herbs. When i turned my paper into the website turnitin.com, it gave me an originality report. I was so excited to see that I only had 1% similarity to any other document, and that 1% was a direct quote. Now i can rest easy and say that it was not nearly as hard as i thought it would be. I am going to pass comp II with an A. wooohooo!
Friday, May 11, 2012
Now that midterms are done, things are just warming up for more than just the weather, spending a lot of time in the library lately. This week has been interesting with having to research Kentucky alimony and child support laws for a memo in Legal Writing, coming up with a speech on the sounds of an electric guitar for Public Speaking and learning the intricacies of a legally binding contract in BOCP class. All that in a week that included home repairs, a water main breaking in front of my house and a daughter going through a growth spurt along side the Terrible 2's (they say it gets easier, it just gets a little different). On the lighter side, the Luau was alot of fun, especially the chance to dunk some teachers in the dunking booth.
Taste of Derby!
I had the amazing opportunity to work at the Taste of Derby last Thursday, May 3. This Derby Weekend Kickoff event is raised well over $100,000 for hunger relief locally and around the world. Nineteen renowned chefs from around the world came to accentuate the cause.What got me most excited? Iron Chef Cat Cora was "headlining" the event! I have looked up to her for a few years now.
Honestly, the night before this event, I could barely sleep. I was like a child awaiting Christmas morning. I was so excited for the next day's adventures and opportunities. I got to school around 9am Thursday morning, chipper as could be. I think I was smiling ear to ear before I even walked in the door. Immediately, I was put to work. Through the prep day, I worked with chefs from Baltimore, California, Belgium, and Dubai. Once all the chefs were prepped and ready, we began the voyage to the event site.
The event took place at the Louisville Executive Aviation Hangar at Bowman Field airport. They transformed this huge dirty hangar into a huge, snazzy party room. Basically, each chef had a station and came with a small appetizer dish to serve to the 1200 expected guests. Each guest paid $300 per ticket but they were welcomed with free exquisite food, an open bar, and some awesome live music.
Some of us from Sullivan were assigned to particular chefs to assist them during service. I was lucky enough to be chosen to work with Chef Nicolas Bour, the Executive Chef of El Bizcocho in San Diego, California. His presentation was a Beef Tartare with Violet Mustard and Fresh Quail Egg.
I literally cracked over 500 quail eggs and obtained each yolk in less than three hours. The difficult thing with quail eggs, however, is that the membrane around the yolk is SO thick. You almost have to "cut" it away without breaking the yolk. Ensuring that the membrane was completely removed was important in order for the yolk to stay on our towers of beef tartare. It was a long process but I got into a great rhythm before too long. At the end of the night, Chef Bour told me if he ever had a quail egg cracking station again, I'd be the first person he called. That simple, almost joke of a statement really meant a lot :)
After cleaning up the whole hangar and collecting a few goodies, we all headed back to Sullivan after midnight. Regardless of a long 15-hour day, I don't think I ever stopped smiling. At one point during the day prep, one of my Sullivan chefs stopped me in the hallway and said he "appreciated" me. When I asked him why, he responded, "You just look like you're having a blast today." I just felt so lucky to be given the opportunity to work an event like the Taste of Derby with some amazing chefs. I did some great networking for my potential future and left with more than memories. I'll never forget this day!
Feel free to check out the rest of my photos from the day : Taste of Derby album.
 |
| myself with Cat Cora and my classmate, Bill Cherep |
Honestly, the night before this event, I could barely sleep. I was like a child awaiting Christmas morning. I was so excited for the next day's adventures and opportunities. I got to school around 9am Thursday morning, chipper as could be. I think I was smiling ear to ear before I even walked in the door. Immediately, I was put to work. Through the prep day, I worked with chefs from Baltimore, California, Belgium, and Dubai. Once all the chefs were prepped and ready, we began the voyage to the event site.
The event took place at the Louisville Executive Aviation Hangar at Bowman Field airport. They transformed this huge dirty hangar into a huge, snazzy party room. Basically, each chef had a station and came with a small appetizer dish to serve to the 1200 expected guests. Each guest paid $300 per ticket but they were welcomed with free exquisite food, an open bar, and some awesome live music.
Some of us from Sullivan were assigned to particular chefs to assist them during service. I was lucky enough to be chosen to work with Chef Nicolas Bour, the Executive Chef of El Bizcocho in San Diego, California. His presentation was a Beef Tartare with Violet Mustard and Fresh Quail Egg.I literally cracked over 500 quail eggs and obtained each yolk in less than three hours. The difficult thing with quail eggs, however, is that the membrane around the yolk is SO thick. You almost have to "cut" it away without breaking the yolk. Ensuring that the membrane was completely removed was important in order for the yolk to stay on our towers of beef tartare. It was a long process but I got into a great rhythm before too long. At the end of the night, Chef Bour told me if he ever had a quail egg cracking station again, I'd be the first person he called. That simple, almost joke of a statement really meant a lot :)
After cleaning up the whole hangar and collecting a few goodies, we all headed back to Sullivan after midnight. Regardless of a long 15-hour day, I don't think I ever stopped smiling. At one point during the day prep, one of my Sullivan chefs stopped me in the hallway and said he "appreciated" me. When I asked him why, he responded, "You just look like you're having a blast today." I just felt so lucky to be given the opportunity to work an event like the Taste of Derby with some amazing chefs. I did some great networking for my potential future and left with more than memories. I'll never forget this day!
Feel free to check out the rest of my photos from the day : Taste of Derby album.
Hayley Charron
Wednesday, May 9, 2012
Monday, May 7, 2012
Getting Support
Surround yourself with people, who have a positive attitude.
There is nothing worse than people, who try to pull you down. Don't let anyone tell you, that you can't do this, that you can not go back to school and better yourself, or that you are too old to even try.
I am lucky to be surrounded by people who are cheering me on, and who believe in me. They help me when I get stuck, and I don't know how to get all my work done, and they tell me "we knew you would make it!" when I am successful (even though I had my doubts). They offer support, when it is needed, and they are certain that I won't fail.
Spend more time with supportive people, and less time with those who have a negative attitude. If you want to make a change in your life, it's time to find out who is in your team, and who is not.
Good luck!
Claudia
There is nothing worse than people, who try to pull you down. Don't let anyone tell you, that you can't do this, that you can not go back to school and better yourself, or that you are too old to even try.
I am lucky to be surrounded by people who are cheering me on, and who believe in me. They help me when I get stuck, and I don't know how to get all my work done, and they tell me "we knew you would make it!" when I am successful (even though I had my doubts). They offer support, when it is needed, and they are certain that I won't fail.
Spend more time with supportive people, and less time with those who have a negative attitude. If you want to make a change in your life, it's time to find out who is in your team, and who is not.
Good luck!
Claudia
Sunday, May 6, 2012
Mothers Day Sunday May 13th
Mothers Day is coming up this Sunday!!
Our Sullivan Bakery has some great, delicious options for a sweet treat to give your Mom for Mothers Day such as candies, cookies, pastries and cakes.....
If a sweet treat is not what she might like then look at their beautiful breads.....
Either way you just can not go wrong and it is on campus so really we have no excuse for not stopping by!
Make time this week to stop by the Bakery at Sullivan University, your Mom will thank you!!
EdieJo Morreau
Our Sullivan Bakery has some great, delicious options for a sweet treat to give your Mom for Mothers Day such as candies, cookies, pastries and cakes.....
If a sweet treat is not what she might like then look at their beautiful breads.....
Either way you just can not go wrong and it is on campus so really we have no excuse for not stopping by!
Make time this week to stop by the Bakery at Sullivan University, your Mom will thank you!!
EdieJo Morreau
Thursday, May 3, 2012
I was going over my schedule for next quarter, and realized that by switching to days I'm going to finish my degree 6 months early!!! I'm looking forward to being able finish my current degree and start my Associates in Baking and Pastry! I cannot say I have ever had more fun in school than I have in the culinary program here at Sullivan. We definitely have some of the best Chef Instructors around. My how the time flies by once you start your degree. I didn't expect to be this far along so quickly.
Wayne Y.
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