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News and Community
Anthony Welch- Alumni of the Month
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Congrats to Anthony Welch on being chosen as Sullivan's Alumni of the Month! Anthony graduated in 2011 with his Bachelor of Science in Business Administration. We asked him a few questions about his experiences at Sullivan University.
How do you feel about being chosen as Alumni of the Month?
Anthony- "It's very humbling to be chosen for such an honor."
What was your program of study and why did you choose it?
Anthony- "My program of study was Business Administration. I chose to study business because I have always been interested in it."
Tell us about your new position at work.
Anthony- My new position is a Production Manager for a large manufacturing facility. I will be supervising over 150 employees, and managing all aspects of production. This position relates directly with my program of study."
What was your favorite thing about attending Sullivan?
Anthony- "I enjoyed interacting with my fellow classmates and the instructors"
Do you have a valuable tip or advice that you would give to current students?
Anthony- "Don't give up and all of the sacrifices will be worth it."
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Charity Event to benefit "Blessings in a Backpack"
Winston's Restaurant will be hosting a charity event to benefit "Blessings in a Backpack" on February 17th from 6-9pm.
If you are an Alumni that owns a business, sells a product, or is interested in donating, there will be a silent auction held at the event.
Please contact us by February 3rd if you have any questions or are interested in participating in the fundraiser. We are able to pick up donations for your convenience.
Email alumnioffice@sullivan.edu or call Nicole Goodin at 502-413-8881.
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Quote of the Week
Attitude is a little thing that makes a big difference.
Winston Churchill
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Cynthia Chandler's Delicious & Healthy Recipe
Nutritionist Cynthia Chandler and graduate ('11), appeared on WHAS 11 to promote healthy eating and prepared a Lemon Chicken Roast. Her recipe is an example of how to cook a delicious, low fat meal that include vegetables, lean proteins, and herbs.
Click here to watch the video clip.
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Healthy Eating Tips and Recipes
Chef Allen Akmon and Cynthia Chandler appeared on WHAS11 last week to discuss tips and recipes on how to keep your healthy eating new years resolutions.
Click here for the news segment and recipes.
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Contacts
Career Services
Louisville Campus:
Tony Farmer, Director: tfarmer@sullivan.edu
Louisville, e-Learning & Fort Knox Webpage
3101 Bardstown Road
Louisville, KY 40205
(502) 413-8600
(800) 844-1354
(502) 458-7467 (fax)
 Lexington Campus:
Julie Saifullah, Director: jsaifullah@sullivan.edu
Lexington Office Webpage
2355 Harrodsburg Road
Lexington, KY 40504
(859) 514-7680
(800) 467-6281
(859) 514-7675 (fax)
Fort Knox Campus:
Barbara Dean, Executive Director, bsdean@sullivan.edu
Amy Bishop, abishop@sullivan.edu
63 Quartermaster Street
Fort Knox, KY 40121
(502) 942-8500
(800) 562-6713
Alumni Affairs Office
Hazel R. Matthews, Director of Alumni Affairs, hmatthews@sullivan.edu
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Nicole Goodin, Associate Director - ngoodin@sullivan.edu
Brittney Helm, Administrative Assistant - bhelm@sullivan.edu
Duane Pierce, Web Administrator 
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Grad gets her own TV Show
.jpg) If you found your way to Lexington in October for the Incredible Food Show you may have had the chance to see for yourself why fellow graduate Brigitte Nguyen ('08) is on her way to becoming a star.
Her introduction of Giada DeLaurentis on Saturday and her own dinner segment on Sunday prompted many visitors to suggest that Brigitte should get her own tv show. It has finally happened.
"From the Kitchens of... with Brigitte Nguyen" debuts November 7, 2010. The Sunday morning show at 10 am on the Cooking Channel (Insight 209, DirecTV 232 Dish Network 113) will feature Brigitte going behind the scenes to find the best recipes from the top test kitchens in the country.
More photos and videos from the Incredible Food Show are online on our Flickr page. The link is on the left.
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Graduate highlighted in Huffington Post
Well-known locally, graduate Timothy Tucker ('98) got some national exposure again this week when a story about his work with the Louisville Salvation Army's Center of Hope made it onto The Huffington Post.
Not only has the program Tucker started already changed the lives of many in the area, but one of his "culinary converts", Jackson Hodges, will start on his own Culinary Arts degree in January. The author of the Huffington Post story tells us that a book about Tucker is in the works.
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Former head of NCHS still going strong.
Chef Walter E. “Spud” Rhea, retired Director of The National Center for Hospitality Studies at Sullivan University, will be on the panel of judges for this year’s Americas Chef Competition in Miami, hosted by the World Trade Center.
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Fort Knox Grad Named Outstanding IT Student
James Phipps (2010) was recently awarded an IT Merit Award Scholarship by the CompTIA Educational Foundation. The scholarships are to reward the students selected for their extra efforts in studying for and passing their certification exams and to encourage them to keep going in their studies.
The foundation hopes to inspire individuals who are typically under-represented in the IT industry, such as at-risk youth, dislocated workers, disabled workers and veterans transitioning out of the military.
Phipps is continuing his studies to earn a Bachelor of Science, Information Technology (BSIT) Degree.
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Is your boss a Bully?
 Dr. LaVena Wilkin, Director, Graduate Conflict Management Programs discusses workplace bullying in a new article in The Lane Report. Click here to view article.
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Reunions and Events
 Be sure to check out the list of reunions and events posted to the left in "Upcoming Events". If you are a planner of a future event, be sure to read "Event planning information / add an event" for tips and information to make your event a success.
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Welcome alumni, parents, faculty and friends!
 Welcome to our new online community. Membership is FREE and available exclusively to our alumni and friends!
This is Sullivan's private, online community created exclusively for alumni. It is a secure, password-protected environment established by Sullivan University.
Once you register, an email will be sent to confirm your membership and validate your email address. Be sure to click on the link in this email so your account can be activated.
Become a member and take advantage of the following services:
- Reconnect with faculty and former classmates
- Organize class reunions
- Discover ways to support your school
- Share alumni news and activities
Features include:
- Message boards for In Memorial, Lost/Missing Alumni, Career & Volunteer Center, Class Notes, School & Alumni News
- Alumni directory that's searchable by class, by name or by occupation
- Lost / missing alumni directory to help find people that others are looking for
- Social networking (Facebook, Skype, MySpace and LinkedIn) support
Search for friends and make new connections with the online community! All you need to do to take advantage of all the community has to offer is to proceed through the registration process to establish an account.
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Latest Messages & Discussions
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Sullivan Alumni Pages and Links
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SimpleViewer requires Macromedia Flash. Get Macromedia Flash. If you have Flash installed, click to view gallery.
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Where is everyone?
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Britten Andrews - Lexington Alumnus of the Month
Britten Andrews(‘07) has been selected as the Alumnus of the Month for the Lexington campus. Britten has a degree in culinary arts and is currently employed with Bluegrass Career Development Center (BCDC) as a Chef Instructor and Executive Chef.
“I have been quite busy since graduating from Sullivan Culinary Arts program,” says Britten.
For more, click here.
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Looking for a Sous Chef at Gardiner Point
The Sullivan University System
(Gardiner Point Residence Hall)
Sous Chef
The Sullivan University System has an opening at Gardiner Point Residence Hall for a Sous Chef. The Sous Chef is responsible for overseeing and helping with the production of; attractive and wholesome food. Looking for someone that has four years experience in field.
For more details, or to apply, visit the link below:
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Medal of Honor Memorial Garden Dedication
On Veteran's Day, 2010, the Sullivan University main campus in Louisville dedicated the only Memorial Garden and Veteran's Plaza for those who have made the ultimate sacrifice for their country.
Three living recipients of the Medal of Honor, the highest military decoration awarded by the United States government, were on-hand to take part in the ceremony which you can watch by clicking on the photo.
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Memorial Service for Missing teen
 A private memorial candlelight vigil service was held Tuesday evening for family, faculty, staff and students in remembrance of Andrew Compton. Andrew, a bright and talented Culinary Arts student at Sullivan University who was tragically murdered.
Chancellor Sullivan, describing this as one of the roughest days he has ever faced in his nearly 50 years as an educator, reminded those in attendance to keep the family in their thoughts and prayers and to hug a little harder those family members they will be seeing over the Thanksgiving break.
A 2010 graduate of Carmel High School in Carmel, Indiana, Andrew began classes at Sullivan this fall. He was, as several who spoke at the memorial remembered, a quiet and thoughtful person who had many friends both on campus and at the Gardiner Point Residence Hall.
More information will be available soon in regards to additional services and methods of support for those affected by this situation. Please keep Andrew, his family and friends in your thoughts and prayers.
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Scholarship Renamed for Deceased Graduate
Napa River Grill and Wild Eggs restaurants, in cooperation with Sullivan University have renamed a scholarship fund the Kenneth Black Memorial Scholarship Fund in honor of Kenneth “Kenny” Black who passed away in April following a motorcycle accident. For more on the story click here.
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Andrew Compton Benefit
Thanks to all those who attended the benefit for the family of murdered Sullivan University student Andrew Comptonat Uncle Pleasant's. Several stations reported on the event: WHAS 11, WLKY and Fox 41.
In case you missed it, donations may may still be made to the Andrew Compton Memorial Fund at any PNC bank branch or online.
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Lexington Alumnus of the Month
 Fishing for a Future
Drew Sadler has been named the first Alumnus of the Month for the Sullivan University Lexington campus. “I feel happy and relieved to graduate, and to be selected from such a large group of outstanding people is great. I’m honored to say the least,” Sadler explained after being informed of his selection.
Sadler graduated recently with his Bachelor of Science in Business Administration and Marketing after obtaining his Associate of Science in Marketing/Sales Management earlier at Sullivan. Drew currently works at Backwaters, LLC , a large tackle retailer located in Somerset, Kentucky where he oversees the website and online business. He noted that he is already using the skills he has learned to actively pursue his dream, to become “a professional bass angler.”
“Today, expenses in professional bass fishing are so high it is impossible to compete without corporate sponsorships. To obtain these corporate sponsorships, you must not only know the industry but how to promote yourself, and your sponsors as well. My education will give me an edge, and credibility in that department.”
The most rewarding experience in his career so far has been implementing a marketing program of his own creation and seeing real-time results. “The program I implemented worked well, and not only increased sales, but increased our customer base,” he said.
Sadler credits three instructors for giving him the real-world competitive edge to excel at his job: Mike Gatewood, Dr. Ken Miller, and Paul Barrett.
“Mr. Gatewood shared so much real-world experience…and related the course information to it. [He] was also extremely motivating with his offbeat sense of humor. Dr. Miller presents an extremely challenging course, but gives you much encouragement to push forward. Mr. Barrett was a demanding instructor, but for the right reasons. He wants students to realize that in the real world, you will have expectations that must be kept. He gives you the knowledge, ability, and motivation to complete the work. He also gives you real-world knowledge that directly relates to the course material.”
Drew Sadler’s classroom experience also helped to hone his marketing skills. He explained that: “peer conversation and debate are some of the best learning tools out there simply because they force you to listen and evaluate others opinions, and responses. This is the same way that things take place in the real world, and workplace.”
When he asked about the most valuable thing he has learned since graduating, he replied: “ I’ve learned that your instructors are not hard on you because they want to give you a hard time, they are hard on you because they realize potential, and they want you to meet that potential.”
“Almost all of the instructors I’ve had at Sullivan want you to take more away from a course than just a letter grade, they care about you as an individual and want you to take something of substance away from the courses.”
Because he has experienced that level of dedication first-hand, he offers this advice to others who might occasionally get discouraged along the way. “Courses will be hard, there will be times when you do not believe you can accomplish and complete the tasks at hand, but you can. Simply dedicate yourself, and put forth the effort needed. If I can do it, anyone can. I’m not the most intelligent person there is, but I am willing to work hard.”
His biggest influence has been his parents. “They have given me the encouragement, and support to complete my degree, and to be the person I am today. They never forced anything on me, but simply told me my options. The only pressure I had was the pressure I put on myself. “
Thanks to his hard work and the opportunities available to him at Sullivan, Drew Sadler is well on his way to fulfill his dream of becoming a professional angler. So what fishing secrets is he willing to share?
“The first thing you must consider is the season. During spring bass spawn, which must be done in shallow water. In summer, fish [move] deep to a thermocline [a distinct layer of water]. Water clarity is another great determining factor of your tackle choices. In clear water, a bass will travel further to strike your lure simply because of sight. If you are fishing clear water, you may want a more-subtle lure to entice bass from a distance without much vibration or size. In muddy water, you might choose a lure with brighter colors, rattles, or vibration to attract bass from a further distance.”
Barometric pressure plays a big role in the feeding activities of bass. During low-pressure (cloudy, overcast) days, bass will often roam to find their food because they cannot be seen as easily, and because they cannot see their prey as easily. During high pressure bass will often hide in cover to ambush their prey because they can be seen easier, and because a piece of cover such as a stump is better ambush point than open water.”
“As a rule of thumb, when bass choose to chase their prey such as in low barometric pressure conditions, you may want to choose a moving bait since the bass will be moving to find their prey. In bright skies, you may want to look around cover with a bottom bouncing presentation to entice bass out of the cover without bringing the lure by them too quickly. You should also evaluate the forage base [available food sources such as smaller fish] for the lake you are on. “Match the hatch,” and use a lure that imitates the forage base.”
Congratulations to Drew Sadler for his accomplishments. He is truly one graduate who could proudly exclaim, “I'd rather be fishing!”
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"Update on Timothy Tucker"
We first reported on Timothy Tucker's great work with the Salvation Army a while back, but it seems as though his story is just too good. He is one of several chefs discussed in the 8/27/09 edition of USA Today.
For your convenience, here is our original writeup of Tucker's great story.
After a career of working in some of America's top restaurants, Tim has come home and is working at the Salvation Army cooking for up to 400 homeless people a day and leading the Salvation Army Culinary Training program. A program which empowers aspiring chefs with the skills they need to make a new start and improve their lives. Chef Tucker credits John Castro, Sullivan University faculty member, executive chef of Winston’s and one of his culinary mentors, for motivating him to help others develop their creative skills.
[Watch the CNN Special Report]
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Alumni Weekend 2010 History Video
Sullivan University has a nearly 50-year history and the video above was developed for the Alumni Weekend in 2010. Plans are already underway for the 50th Anniversary in 2012, including an Alaskan cruise. The video looks back on the school's history. It was shown as part of the Saturday evening Alumni Weekend Gala Dinner in Louisville on November 6, 2010.
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Chef Broderick ('07) in Southern Food Poll
Jerry Broderick ('07), Executive Chef of Harrodsburg's historic Beaumont Inn weighs in, along with a number of southern food experts, in the Oxford American Southern Food Poll.
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Gourmet Express - Ryan Tucker
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