Sullivan was clear winner
at Incredible Food Show
Competitions were a big part of the Incredible Left, Linda Parker ‘07
Food Show and Sullivan students from Lexington and Chef Bobby Flay
and Louisville won them all! Proudly wearing their working on stage.
medals are front: TJ Cridlin, Josh Gardner, and
Louis Brin, all from Lexington. Middle: DeAndre’
Talley, Justin Pickering, Nick Duke, and Devontae More highlights,
Washington all from Lexington with Jose Ajkay, page 6.
Jared Swett, and Jordan Bohl from the Louisville
Campus. Back: Lexington students Kevin Baird All Food Show photos are
and Leeann Groschelle. courtesy of Culinary Arts
Sullivan University chefs and students stage events, participating in food dem- and wineries, there were also cooking
created their own Kentucky Unbridled
Spirit in what is considered the event of
onstrations and assisting in presentations.
The featured guest was Master Chef
demonstrations, seminars and two
special shows by Chef Bobby Flay.
the year during the two-day food lover’s
Kentucky Proud smorgasbord — The
Bobby Flay, author and host of Food Net-
work’s Throwdown, Boy Meets Grill, and
For Sullivan University, this non-
stop culinary madness was also a wish Olympic-bound
Incredible Food Show!
Coming to the Lexington Center and
Iron Chef. When students weren’t behind
the scenes, they competed on stage for
come true for any student studying in
the culinary field — from real world ex-
Rupp Arena, Sullivan students, directed several culinary awards and assisted perience to planning and preparing Brigitte Nguyen ‘08
by Chef Instructor John Foster, CEC, guest chefs during their presentations. in front of a live audience. gears up for her
“This was a great opportunity for stu- second Olympic trip.
CHE, organized this colossal, incredible Packed with more than 120 exhibi-
food show idea from scratch. Foster, tors, including Kentucky Proud producers dents to blend practical classroom work
along with students, and other Sullivan and growers, specialty food companies, with real-world experience,”said Chef
staff worked behind the scenes preparing cooking-related equipment companies Instructor Foster.
Recent graduate selected as the 2009 Kentucky
Restaurant Association’s Culinary Student of the Year
Who knew that getting your culinary
Big blue pigs, Queen of Hearts, and a to all students who seek her out.
degree at Sullivan would also entail
Culinary Club President may seem like a She is a non-traditional older student
collecting stamps on your passport?
strange combination, but in the culinary with many years of restaurant ex-
For the second time, Sullivan University
world, they add up to huge success, as perience; she came to Sullivan to
graduates, students, and faculty in the
proven by Stacey Moore. At the recent hone and polish her skills. Active
culinary department will be a part of the
Kentucky Restaurateur’s Gala, Stacey in campus affairs, she was a
USA Culinary Olympics Team that will
was honored with an award that few Teaching Assistant and also
provide nourishment to the athletes and
receive – she was named the 2009 worked in the commissary.”
dignitaries at the 2010 Winter Games in
Kentucky Restaurant Association Stacey, who graduated in
Culinary Student of the Year! December 2009, is working in
Brigitte Nguyen, a culinary grad
Stacey has always been interested Lexington as a chef at Oliva
from Lexington, is one of the members
in the culinary field and has been in the Bella. “[Her] long term plans
of Team Sullivan. She’s certainly no
restaurant business for more than 25 include teaching how to cook
stranger to traveling as a Sullivan culinary
years. “I was raised in a restaurant my Stacey Moore proudly holds her Culinary Student of the good food on a limited income,
ambassador. Brigitte was also part of the
parents owned in New York, where I am Year award. With her, left to right are Chef Instructors and possibly my own restaurant
Melissa Armstrong CWPC, CHE; John Foster CEC, CHE; which will specialize in local
culinary team that went to Beijing, China
from,” Stacey said. “I chose Sullivan for the 2008 Summer Olympics.
and Bill Hallman CEC,CHE and David Walls, CEC, CHE.
because it was suggested to me by an products.” Thanks to the education
Brigitte is very excited about her
outstanding chef I worked with in Rich- impression on Sullivan University. she received at Sullivan, Stacey can
latest excursion. Never shy about trying
mond. My school experience has been Culinary Chair Chef Instructor John look forward to a successful and
new things, Brigitte will be stationed at
wonderful. I cannot praise my chef instruc- Foster wrote of Stacey, “Stacey, who rewarding career.
the USA House, where she will be focusing
tors and other instructors enough. This graduated with a President’s Cup, [has] Congratulations and best wishes,
on celebratory events such as when
education has honed my skills and, more also been a driving force behind the re- Stacey, from the Sullivan University
athletes and their support teams come
importantly, given me the confidence to birth of our Culinary Club and a mentor campus community.
to have a good time after an event.
do anything that I choose to do.” A really full plate
Stacey relished her time at Sullivan When she’s not Olympic-bound,
University and is honored to be recog-
nized as the Culinary Student of the Year.
Reflecting back on her time at Sullivan,
Sullivan’s Early Childhood Education Brigitte can be found working in the
kitchen at Holly Hill Inn in Midway,
Stacey says, “I have thoroughly enjoyed
my time at Sullivan University. I took every
graduates gain competitive edge baking goodies at Wine & Market in
Lexington, or hosting her cooking
Sullivan’s Early Childhood Education earned as part of their associate degree segment on LEX 18. Obviously not a
opportunity that was presented to me. I fan of idleness, she credits Sullivan with
(ECE) program has been approved by program at the University.
studied hard and was happy to volunteer opening so many doors of opportunity
the Kentucky Cabinet for Health and Sullivan courses involved with the
when the chefs asked me to do so. I also for her passion of cooking. Growing up
Family Services and the Department Director’s Credential are ECE 202 Child
had fun. I played the Queen of Hearts at around a food-centered family has helped
for Community Based Care Administration, ECE 124
Taste of the Bluegrass and was the creator her develop her love of cooking, and she
Services as an ap- Growing Child I, and MGT 254
of the now famous blue pig from Sullivan. “sees it as such a luxury to be able to go
proved site for the Small Business Management.
I was also involved in helping with the home and create something that you have
Director’s Credential Sullivan offers these courses
Incredible Food Show. This time has a craving for . . .” No doubt her family
for Early Child Care both on campus and online.
been wonderful.” loves trying out her culinary creations!
Professionals. In many Graduates of Sullivan’s
Not only has Sullivan University made Speaking of creations
child care centers, Early Childhood Education
an impression on her, she has made an No stranger to competitions, Brigitte
while directors do a program will receive a Direc-
great job, they may tor’s Credential Certificate was the $50,000 grand prize winner in the
not have these cre- with their diploma. National Chicken Cooking Contest (see
Stacey with her 75 Barbara Miles, Director,
pound blue pig cake dentials. The Director’s hangs a facsimile of the “We are thrilled to be an Herald, Summer 2009), and The Herald
created as a fundraiser Credential is intended Director’s Credential that approved site and believe this just learned that she has been selected
for the Ruby E. Bailey to provide education Early Childhood Education will open the door to working as a competitor for the Food Network’s
Family Service Center in students will receive when “Ultimate Recipe Showdown.” Brigitte will
Lexington. Thanks to an and development in with more child care programs
they graduate. appear on the April 18 television show in
article in the November- the skill areas needed in Kentucky,” stated Barbara
December 2009 issue of to manage an early childhood program. Miles, ECE Director at Sullivan. the Ultimate Hometown Favorite Recipe
My Foodservice News category featuring regionally-famous and
Sullivan’s ECE students are fortunate, Turn to page 7 for a glimpse into
blue pig is now since the Director’s Credential can be Early Childhood Education classes. locally-perfected favorites. Good luck
famous nationwide! Brigitte, we’ll all be rooting for you!
2Dr. Miller named
SULLIVAN UNIVERSITY HERALD
Associate Dean of
A familiar face on Sullivan’s Lexington
campus, Dr. Kenneth Miller is now the
Associate Dean of the Graduate School.
Prior to joining Sullivan University, Dr.
Miller was a multi-state regional man-
ager for a Chicago-based, international Left to right, Erica Johnson, Master’s in Human Resource Leadership; Nancy Jenkins, Associate in Administrative Office Management;
Jenny Dixon, Master’s in Human Resource Leadership; Claudia Walker, Bachelor’s in Business Administration; Nahomie Nicolas, Administrative
management consulting firm charged Accounting Specialist Diploma and Bachelor’s in Business Administration; Emily Rabnott, Bachelor’s in Information Technology; Chie Hattori,
with business development. He owned Associate in Paralegal Studies; Amber Garner, Bachelor’s in Business Administration; and Adam Jones, Associate in Culinary Arts.
The Westminster More than two hundred new Lexington graduates joined graduates from Sullivan’s Louisville and Fort Knox campuses
Company, a privately-
at Sullivan’s Fall 2009 graduation ceremony held at the magnificent Southeast Christian Church in Louisville, Kentucky.
Sullivan’s graduations are unique. Rather than one held in May like most other collegiate institutions, Sullivan graduation
ceremonies are held in Spring and Fall and offer a traditional, finely appointed ceremony with ample room for all graduates’
families, friends and supporters to attend this time-honored event.
Julie Saifullah, Director of Lexington’s Career Services, said, “It is very satisfying, from Career Services’ point of view, to see
distribution new graduates celebrate their success at the Commencement ceremony. Many of these students have participated in a job-
strategies for search workshops, or requested assistance finding an elective internship or part-time job, and are now moving on to a new
public employees. He also served as stage in their professional development. Their new degree only adds to their marketability as an employee.” Amy Daugherty,
the Chief Policy Analyst for the Com- Career Services Administrative Assistant, who coordinates commencement preparation and oversees regalia for Lexington’s
monwealth of Kentucky, as a Research graduates, offered her impression, “Commencement is thepinnacle of a graduate’s educational journey. At this anticipated
Associate with the Center of Business event, each graduate is surrounded by their support system of family, teachers, mentors, and staff. The many hours of
& Economic Research at the University dedication, perseverance, and commitment have culminated into this moment. It is a moment of triumph and of success.”
of Kentucky, and as an adjunct faculty Sullivan’s Spring graduation will be held on April 17, 2010 at Southeast Christian Church. Everyone is invited to attend this
member with both Eastern Kentucky joyous occcasion.
University and the University of Kentucky.
He has been in a variety of publica-
tions including Pensions & Investments,
Bloomberg News, Investment Manage-
Pharmacy Tech students benefit
ment Weekly, Lexington Herald-Leader,
Louisville Courier-Journal and he was from unique “hands-on” training
also the Executive Editor of Financial Sullivan’s Pharmacy Technician
Services Advisor, a well-respected students have another way to receive
magazine for financial professionals. the experience they will need in
He earned a Six Sigma Black Belt the workplace. The University has
designation from Villanova University recently installed a simulated Barrier
and a Master’s Certificate in Supply
Isolator Hood for its Pharmacy
Chain Management from the University
Operations class. Hoods are used
of San Francisco.
to prepare sterile medications in a
The Herald was pleased to interview
medical setting including intravenous
Dr. Miller about his new role.
His vision for the Graduate School medications (IV’s), ophthalmic medica-
Valeria Cummings Swope ‘09 gave an
“Sullivan University is Kentucky’s tions, and chemotherapy treatments. inspirational talk on Unity Day.
career university. We are truly a unique The Barrier Isolator Hood, which has
institution which serves students who a piece of glass separating the inside
Professor Amanda Swint with student
Wanda Payne, a second quarter student,
who is demonstrating hand placement in
Grad returns as
of the hood where medications are
demand career-oriented, applications-
centered educational opportunities. assembled, is commonly used to
Sullivan’s Barrier Isolator Hood. Unity Day speaker
I want regional employers to see the prepare chemotherapy. The extra pro- pharmacy. By manueuvering the Alumna Valeria Cummings Swope
graduates from Sullivan’s Graduate tection of the glass is for the patient’s simulator’s glass shield up and down, was the featured guest speaker at Unity
School as being ready-to-work once benefit, as well as the person who is students in Sullivan’s Pharmacy Techni- Day, commemorating Martin Luther
they receive their degrees. Every preparing the chemotherapy and/or cian program can adjust it to simulate King’s birthday. Presenting to a large
degree program, every class, and other medication. three different types of hoods commonly and enthusiastic student body and
every professor is reinforcing this ready- There are many different types of used in pharmacies today. faculty-supported crowd, Ms. Swope,
to-work ethic by bringing something hoods used on a daily basis in the Director of Communications for
value-added, that students can use the
Kentucky’s Lieutenant Governor, Dr.
next day on the job or solve problems
Mongiardo, highlighted Dr. King’s
they will likely face once they receive
attributes of determination, courage,
their graduate degrees.”
Behind his biography Meet a current Sullivan IT student leadership and vision, which are skills
individuals can develop at Sullivan.
(and alum) - he’s a real whiz kid
“Like a large portion of our student
body, I was the first person on both For more than 20 years, Ms.
sides of my family to receive a four-year Swope was a well-known television
college degree, so I know some of the In most families, hair and eye color clients such as Critchfield Meats and personality, co-anchoring daily
challenges and insecurities many of our are something parents pass on to Alltech. Making and enhancing web- newscasts and live reports for Channel
students face when they enter Sullivan their children. In the Gaudinier family, sites has long been a talent of Allen’s. 27-Newsfirst in Lexington. She was
University’s doors the first time.“ alma maters run in the family! Allen He and two friends created a also a corporate communications
Dr. Kenneth Miller and Sullivan Gaudinier, a current IT student, and business by networking and deter- specialist for Kentucky American
University’s Graduate School are his mother Cheri are both alumni of mining they could provide a needed Water before her current responsibility
certainly a winning combination! Sullivan’s Lexington campus. Cheri service. While Allen is the only part- with state government.
graduated in 2003 with a ner left, business isn’t slowing Recently, Ms. Swope was selected as
Bachelor of Science in down! Allen doesn’t do too the November Alumni of the Month for
Human Resources much advertising, but he Lexington’s campus of Sullivan Univer-
Leadership. Allen notes that word of mouth sity, and this recognition can be seen
graduated in keeps him plenty busy. on the student portal (studentportal.
2008 with his And that’s just his part- sullivan.edu)
Associate degree time gig! Allen is also
in Information the Assistant Director
Technology, and of Operations for Green
now is pursuing a Thumb Marketing in
Bachelor’s in that field. Lexington as his full-time
Allen is a wonderful position! After graduation, Allen VOLUME 2010 • WINTER
Opening his locker, Matthew Bruno, addition to the Lexington cam- plans on staying at Sullivan a little
with friend Russell Fuller, stated that he published by
pus, but finding him with some extra while longer, as he has aspirations to
“always had a passion for cooking, ever
since I was a child. I couldn’t pass up the free time is hard since Allen is also complete his Master’s in Managing Sullivan University
opportunity when I found out you could LEXINGTON Campus
make cooking a career. When I started a business owner – and he’s only 23 Information Technology (MSMIT) to 2355 Harrodsburg Road
going to school at Sullivan my whole years old! Allen began his web busi- add to his list of credentials. Lexington, Kentucky 40504
outlook changed on culinary arts.” ness when he was a junior at West Way to go, Allen!
See page 7 for more about Sullivan’s
859-276-4357 • 800-467-6281
Culinary Arts students. Jessamine High School and now has sullivan.edu
ALUMNI NEWS WINTER 2010
Culinary alum There’s something fishy about the Successful alum
has enriched first Alumnus of the Month was guest speaker
Kyle Hoskins came to Lexington to
palates in Paris Drew Sadler has been named the first Alumnus of the
make a difference in his life. When the
Hazard native enrolled in Sullivan Uni-
Month for the Sullivan University Lexington campus. “I feel versity, he wanted to get his education
Chef Matt Corbin ’07 has made his
mark at Varden’s Bistro, a great dining happy and relieved to graduate, and to be selected from so he could become successful. Never in
destination in downtown Paris, Ken- such a large group of outstanding people is great. I’m his wildest dreams did he realize it would
tucky. “Varden’s Bistro is a great addi- honored, to say the least,” Sadler explained after being happen so soon! Today Kyle is a Physician
tion to the night life and cuisine of the informed of his selection. Sadler graduated recently Recruiter for Appalachian Regional Health-
area,” Corbin said. “The restaurant has with his Bachelor of Science in Business Administration care, and is really making a difference in
become known for high quality food, and Marketing after obtaining his Associate Degree in bringing stellar healthcare providers to
great flavors, and excellent service; Marketing/Sales Management at Sullivan. the region. As a 2007 Bachelor of Science
the menu is fresh, contemporary Drew currently works at Backwaters, LLC, graduate in Marketing, Kyle acquired the
Southern cuisine. Paris is a great a large tackle retailer located in Somerset, Kentucky, where he oversees the tools to become successful and has really
town with some really nice people, website and online business. He noted that he is already using the skills he has taken off with his professional career.
rich history, and wonderful farmland. learned to actively pursue his dream to become a professional bass angler. Campus visit was great
My goal is to continually offer high “Today, expenses in professional bass fishing are so high it is impossible to Recently, Kyle visited with Ms. Johnikin’s
quality items that local customers compete without corporate sponsorships. To obtain these sponsorships, you must Marketing class to host a discussion about
will enjoy and supplement that with not only know the industry but how to promote yourself and your sponsors as his steps to success. The visit was a smash
seasonal/local specials and Southern well. My education will give me an edge and credibility in that department.” hit; all the students were anxious to hear
favorites in new, interesting ways,” The most rewarding experience in his career so far has been implementing about Kyle’s steps to success and how
Chef Corbin stated. a marketing program of his own creation and seeing real-time results. “The they could use it as a blueprint for their
Varden’s Bistro is the ongoing work program I implemented worked well, and not only increased sales, but increased own lives. Initially, the discussion was a
and vision of the owners, Dr. Phillip our customer base,” he said. description of his job on a daily basis. Kyle
Tibbs and his wife Trudy, who hired When asked about the most valuable thing he has learned since graduating, joked, ”Basically, I wine and dine physi-
Corbin to establish the restaurant. he replied, “I’ve learned that your instructors are not hard on you because they cians to come and work for ARH Health-
They, along with manager Steve want to give you a hard time; they are hard on you because they realize potential, care,” adding, “Seriously, it’s much more
Walton,“ have really come along at a and they want you to meet that potential. Almost all of the instructors I’ve had at than that, but
great time and are helping to revitalize Sullivan want you to take more away from a course than just a letter grade. They it does take a
downtown Paris,” says Matt. care about you as an individual and want you to take something of substance lot of con-
So, how has it felt to be part of away from the courses.” He offers this advice to others who might occasionally fidence and
this dynamic undertaking? “I’ve get discouraged along the way:“Courses will be hard; there will be times when keen business
experienced a lot of different you do not believe you can accomplish and complete the tasks at hand, but you skills to
emotions about running my own can. Simply dedicate yourself, and put forth the effort needed. If I can do it, persuade a
kitchen,” he says. “This has always anyone can. I’m not the most intelligent person, but I am willing to work hard.” doctor from
been my ultimate goal and it’s Thanks to his hard work and the opportunities available to him at Sullivan, a large city to
amazing that I’ve been given this Drew Sadler is well on his way to fulfill his dream of becoming a professional come to the
unbelievable opportunity so early angler. Congratulations to Drew Sadler for his accomplishments. He is truly one KYLE HOSKINS ‘07
in my career.” graduate who could proudly exclaim, “I’d rather be fishing!” Eastern Kentucky to practice medicine.”
With all of his hard work over the When asked about advice he’d give
EDITOR’S NOTE: Career Services, in conjunction with The Sullivan University System’s Alumni
years, the opportunity might not be new graduates he was adamant about all
Office, awards one successful alumnus with a $50 gift certificate to the bookstore and the title of
quite as unbelievable as it seems. “Alumnus of the Month.” The winner is selected from the group of Sullivan-Lexington alumni who of his education being important. “There’s
He graduated with a Marketing and have registered on the alumni website each month. If you’re an alumnus and haven’t registered, not anything that I don’t use from my time
Management degree from UK, then please be sure to do so: visit alumni.sullivan.edu to register. here at Sullivan University. The things that
earned a Culinary Arts degree you learn in classes aren’t just fluff. It’s im-
from Sullivan. “It was something portant stuff, and I use it daily. Make sure
I’ve always wanted to do since with Chef Hallman and Chef Akmon. I but it was worth it - we won most
you pay attention!” Kyle was also quick to
I was little,” Corbin said. had a great time learning from both of exotic ingredient!”
note the importance of networking and
Credits Sullivan for his success them.” Chef Akmon‘s International class “I’ve learned that I love restaurant
getting out of your comfort zone and
Going to Sullivan was “hands down,” became his all-time favorite because life, but it can be difficult . . . but
talking to all types of new people.
the most rewarding experience he has of the deep fried whole snapper he ultimately, if you make the customers
We wish you the best, Kyle! Keep up
had until now. “I absolutely loved experienced there. The dish was “the happy and they gain a new experience
the good work as a proud Sullivan alum!
Sullivan’s culinary program.” It was greatest thing I’ve ever eaten.” it can be very rewarding.”
under the supervision of his mentors Corbin’s fondest memory of Sullivan Chef Corbin recommends using
that he developed his palate and began was preparing food for a wine tasting your time in school to “experiment harder than your classmates, it will
defining his own style. “The knowledge event at the Campbell House. “Chef and try new things as much as possible. pay off.“
I garnered from Chefs Akmon, Foster, Akmon had us prepare deviled quail Sullivan’s culinary school is a great Chef Corbin’s own efforts have paid
and Hallman was essential in where I eggs with a white truffle butter and example of a time when your efforts will off for him and for the people of Paris!
am today.” caviar. I’m not exactly sure of the equal your results. You could very easily EDITOR’S NOTE: Chef Allen Akmon is the
Of course, the culinary classroom number, but it felt like we made hun- learn the base curriculum and graduate. Department Chairman for the Culinary Arts
doesn’t always prepare you for the dreds of those eggs. The work was But while you’re there, if you take Programs at the Louisville and Lexington
extremely tedious and repetitive advantage of the resources, [work] Campuses. Prior to his assignment as Culinary
speed, pressure and mishaps that come
Chair, he was the Associate Culinary Chair for
with working at a restaurant. Luckily he (piping filling and spooning caviar), some extra Plus Fridays, and work
the Lexington campus.
was able to experience that first-hand
during his internship at Bistro La Belle
in Midway and at work at Cleveland’s in
Versailles and AP Roots in Lexington. Alumni had a blast at Re-Discovery Day
When Chef Corbin was asked which Socializing, enjoying great food and a tuition discount, too!
instructor gave him an edge to excel
in his job, he replied, “Chef Foster’s Coming back to campus is such an One highlight of the event
Advanced Culinary Techniques exciting feeling! You get to see friends, was the Culinary Demonstra-
class. That’s the class where you professors, and how the campus has tion. Jennifer Navarro ‘08
really start to think about actual changed, plus you can also find out how (Tourism & Event Manage-
restaurant work; Chef Foster has a to enhance your professional credentials! ment) was able to Hope
lot of restaurant experience.” Recently, Sullivan University hosted its try her hand at
He was split as to who his favorite first Alumni Re-Discovery Day for alumni Cherries Jubilee. Jamie (Day) Truch ‘07 and her
instructor was. “That’s probably a tie from the last several years. What fun! With the husband. Jamie was a member
of Sullivan’s first graduating
Several alumni returned and enjoyed expert tutelage of Culinary Arts class.
socializing with folks that make their Sullivan alum and
Left, Jennifer Navarro ‘08
alma mater so special. Plus, thanks to Culinary Presenter serves Cherries Jubilee to Dr.
Sullivan University offering a tuition grant KC Brusch, Jennifer Kenneth Miller, Associate Dean
of Sullivan’s Graduate School.
for those who graduated prior to 2007, was quick to pick
some alumni were delighted to enroll in up on the skills will be invited to share
CHEF advance courses that will assist them with that all Sullivan in the festivities that will
taking their careers to the next level! culinarians hone take place on campus, at
Admission Officer Marsha Royalty had each day. The audience was quick to start Keeneland, and at the Crown Plaza
the pleasure of seeing Hope Pankey, enjoying Cherries Jubilee! Campbell House. Check out the next
whom she enrolled in Accounting in Save the date issue of The Herald for highlights of
March 2006. Hope, who graduated with More alumni excitement is in the this wonderful event. RSVP at: secure.
her Associate Degree in Acccounting, works! On April 23 and 24, Sullivan sullivan.edu/alumni/lexington/rsvp.
attended the Alumni Event and re-en- will host the first Alumni Reunion Week- asp. Join the online community at:
rolled to earn her Bachelor’s Degree. end for the Lexington Campus. All alumni alumni.sullivan.edu.
4 SULLIVAN UNIVERSITY HERALD
Sullivan University’s Career Services
This is only a parTial lisTing of recenT graduaTe employmenT success
Valerie Clay andrea Granville Kristie parker H Vladimir silverio
Bryan Station HS, KY GED Lexington Christian Academy, KY Central Islip HS, NY
Accounts Receivable Department Data Entry – Admissions Department Pastry Chef Sous Chef
Kaba Mas Corporation University of Kentucky Bellini’s Restaurant Andover Country Club
Lexington, KY Lexington, KY Lexington, KY Lexington, KY
melissa Ewing stefania Greene Linda parkerH William Zamora
Mercer County HS, KY Bryan Station HS, KY Henry County HS, TN George Rogers Clark HS, KY
Paralegal Court Administrator Owner, The Tee Box Restaurant Accountant
Fayette County Attorney Fayette District Court Woodford Hills Country Club Ashland, Inc.
Lexington, KY Lexington, KY Versailles, KY Lexington, KY
Benjamin FogtmanH Katherine porterH
Fairmont East HS, OH Jennifer ByronH
Lafayette HS, KY Buyer Woodford County HS, KY Lexington Catholic HS, KY
Line Cook Calsonic Kansei Accountant Representative Rewards Coordinator
Malone’s Restaurant Shelbyville, TN Farmer’s Bank Fortune Hi-Tech Marketing
Lexington, KY Nicholasville, KY Lexington, KY
Jonathan Klefot Jordon price-Oen H
Joshua FrymanH Leticia Crenshaw
Paul Lawrence Dunbar HS, KY New Center Christian School, TN
Harrison County HS, KY Forest Park HS, VA
Chef Computer Support Specialist
Remote Service Engineer Paralegal
Kroger Winterwood, Inc.
NetGain Technologies, Inc. Fayette County Attorney
Lexington, KY Lexington, KY
Lexington, KY Lexington, KY
marsha Lane alisha see H
Kyle Garner Yelena Derkach H
Middlesboro HS, KY Swartz Creek HS, MI
Garrard County HS, KY GED
Medical Abstractor Paralegal
Cook Medical Assistant/Receptionist
Shriners Hospital for Children Stidham & Associates, P.S.C.
Three Suns Bistro Lexington Podiatry
Lexington, KY Lexington, KY
Nicholasville, KY Lexington, KY
H The star indicates alumni employment updates and/or the use of the lifetime, fee-free
employment assistance from Sullivan University’s Career Services Department
Sullivan University’s Career Service
is Fee-Free for Life
More Graduate Employment Success!
H The star indicates alumni employment updates and/or the use of the lifetime, fee-free
employment assistance from Sullivan University’s Career Services Department
Sullivan Lexington Career Services staff are,
left to right, Amy Daugherty, Administrative
Assistant, Julie Saifullah, Director and Allie
Darden, Career Specialist.
West Jessamine HS, KY
Franklin County HS, KY
pomaikai smith H
George Rogers Clark HS, KY
Sullivan’s Career Services office was
Insurance Sales Representative Paralegal Medical Assistant
recently recognized by the Chrysalis
Bankers Life & Casualty Co. Bullock & Coffman, LLP Kentucky Ear Nose & Throat
House, a nonprofit agency which provides
Lexington, KY Lexington, KY Lexington, KY
a substance abuse treatment program for
women and their children. Founded in
1978, the agency is Kentucky’s oldest and
largest treatment program and comple-
tion of the program more than doubles a
client’s chance for success. Career Services
adopted The Chrysalis House as an office
philanthropy in 2006.
Sheila Taluskie, Job Readiness Coordina-
tor, recently called to thank Career Services
amber stansberry H
Reynold Hall samantha patrick H for all of the help provided to the women
Tates Creek HS, KY
Prestonsburg HS, KY East Jessamine HS, KY of the Chrysalis House.
Customer Engineer Accountant Julie Saifullah, Career Services Direc-
Drs. Corales and Dr. Vonunrug tor, met Sheila when she was recruiting
NCR Corporation Hammond Communications Group
Lexington, KY volunteers to assist her clients with mock
Knoxville, TN Lexington, KY
interviews. “I thought since we offer this
matthew starling service to students and graduates and have
Estill County HS, KY seen the benefit career coaching provides
Sous Chef – we can do this!” Julie talked it over with
Woodford Hills Country Club her staff - who readily agreed - and Career
Services have conducted two to four mock
interviews per month since then. Sheila is
TO HIRE suLLIVaN
thrilled with the partnership and says that
anytime she has a client that has a particu-
larly daunting interview on the horizon, or
GRaDuaTEs! William Quisenberry
Paul Lawrence Dunbar HS, KY
is exceptionally nervous, she wants them
to sit down with us first. ”She has told us,
Project Coordinator ‘you have no idea the confidence you build
Lexmark International in these women.’ And that is what makes
Lexington, KY it all worthwhile,” stated Julie.
Francisco sanchezH In addition to conducting mock
Colegio Renovacion HS, interviews, Career Services Specialist Allie
Dominican Republic Darden and Amy Daugherty, Administra-
Latin America Applications Manager tive Assistant, have presented a workshop
Alltech, Inc. entitled “How To Lose a Job in 10 Days”
Nicholasville, KY which discussed primary ways employees
jeopardize their job security.
The Herald extends appreciation for
Career Services’ community service.
Gallatin County HS, KY Ruth ann RaglandH
Training Manager Henry Clay HS, KY
Galls, Inc. Medical Billing Associate
Lexington, KY Hometown Pediatrics
The nationally-renowned Dale
Carnegie Training recently held a free
on-campus workshop: Setting and
Franklin County HS, KY
Achieving Goals. The workshop was
Lead Teacher a success with 44 participants who
Providence Christian Academy learned how to:
• Identify and define goals and priorities
• Learn how to reach goals by making
objectives specific, measurable, attain-
able, relevant, and time-phased
Joseph Roberts H • Discover the importance of achieving
Fernandina Beach High School, FL
Johnson Central HS, KY balance by setting goals
Full Charge Bookkeeper • Become more productive in less time
Lexington OB GYN Associates
Top Service of Lexington by working on the priorities that mean
Lexington, KY the most
Tracey Wright H • Create an action plan that will put the
Bryan Station HS, KY tools earned into practice and start to
Paralegal & Case Auditor develop new patterns of behavior
Golden & Walters PLLC Dale Carnegie Training is now taking
Lexington, KY enrollment for The Dale Carnegie Course
in Communications and Human Rela-
tions to be held in Lexington. For more
information or any question about Dale
THIs spaCE Is REsERVED Carnegie Training opportunities in the
monica Lewis Kristie sanson H FOR YOu aND YOuR Lexington area please contact: Lacey
Conn at 859-997-5481 or email
Whites Creek HS, TN Montgomery County HS, KY
IT Manager Line Cook suLLIVaN uNIVERsITY firstname.lastname@example.org.
Hilton Lexington/Downtown All Sullivan University students and
Lexington, KY Lexington, KY
suCCEss sTORY alumni will receive a 10 percent dis-
count on any Dale Carnegie Course.
6 SULLIVAN UNIVERSITY HERALD
left to right,
homeless. Above, Lexington
students Danielle Dillow
and Amy Canter enjoy
sightseeing in New
Socks for Supper Above, Sullivan students from the Louisville and
Orleans French Quarter.
The Chef Ambassador program Lexington campuses pose for a group picture.
begin as a faculty grant. Dee Hudson,
Right, Danielle Dillow, Tiffany Cotton,
National Center for Hospitality Studies Morgan McCahren, Kasey Swanger, Amy Canter and
faculty member, received the award to Jeremiah Richardson enjoyed classic creole
develop 20+ Sullivan Culinary students dining at the famous Arnaud’s Restaurant.
“One of my favorite parts of the
for the 2010 Equestrian Games. They are trip was sampling all the Cajun
being developed with faculty support
to be professional, community minded, Students had a blast food. All the dishes were spicy
and so very good!”
business men and women as well as
chefs. The Ambassadors will receive exploring historic New Orleans Tourism & Event Management
the Lexington Hospitality Certification
It was an early beginning on our décor, resorts, venues, to equipment Louisiana Superdome and the fans
to prepare them for the crowds and
Learning Journey to New Orleans, as were available for the students to were overrunning the city, getting
questions of the visitors from around the
our bus left Sullivan’s Lexington campus discover. After learning new informa- everyone pumped up for this playoff
world that will be attending the games.
at 5am. Excitement was in the air as stu- tion about their chosen career field, the game. Cultural diversity is at its peak
The students will do private and public
dents began their four day adventure. group gathered at ACME Oyster House in New Orleans and experiencing it
catering for the guests throughout the
This was in the heart of the French Quarter. The was an important part of the
two weeks of games.
also the first restaurant offered a true sam- students’ learning journey.
In December, after the collection of “I liked the Special Events convention.
year that pling of New Orleans’ cuisine The next day students attended
“Socks for Supper,” the group prepared I learned so much about the different
Tourism types of things you can do at events – from seafood gumbo to break-out sessions from the trade
and served a Christmas meal for 250
& Event and the different options for entertainment. shrimp and oyster Po-Boys – show. In these conference sessions
homeless men, women and children of the group had a taste of it all!
Management It was very eduational yet extremely fun!” students could learn from top event
Lexington. The gift of socks was present- students from ShELbY MEhEGAN professionals and experts in fields
ed at the meal which was received with Tourism & Event Management
the Lexington “Seeing live jazz at the city where it such as - event management, design,
warm hearts. Dee’s vision for the Ambas- originated was the most fun for me.
and Louisville campuses had teamed Our tour guide explained that jazz was a wedding trends, food services, event
sadors is for them to become proficient up for this domestic portion of their tools and resources – just to name a
combination of African and European
in their culinary skills and give back to curriculum experience. music. I also enjoyed the few. There were more
the community in some way. historical part of the French “Exploring New Orleans and seeing
Event planning trade show all the cultural diversity, strength of than 100 sessions in
was great learning experience JEREMIAh RIChARDSON restoration and musical influence eight relevant event
The highlight of New Orleans trip was a fantastic experience!” tracks and students
A Long story: was The Special Event trade show,
which provided valuable information
The atmosphere was
charming; the balcony
Tourism & Event Management could custom design
their own programs.
Sullivan professor’s to the Meeting and Event Planning
connoisseurs and those seeking experi-
overlooking the French Quarter pro- That evening the group dined at the
vided an enchanting view. The praline world famous Arnaud’s Restaurant
appearance at the ence in the field alike. Students were dessert topped with vanilla ice cream in the French Quarter, a wonderful
Supreme Court excited to take in all the new and in- was everyone’s favorite treat. glimpse at Creole cuisine at its finest.
novative ideas and trends in the Event “Jazzed” in the French Quarter The whirlwind dining continued with
To most, the initials SCOTUS Planning Industry. One of the group’s After dinner, the group enjoyed breakfast at Brennan’s the next morn-
don’t mean much, but, if you’re favorites was: Bedazzle (my Bonbons) a true jazz performance at historic ing and Mulates, along with Zydeco
Professor Robert Long, they mean a which were simple chocolate truffles Preservation Hall. This 45 minute show dancing for dinner.
great deal. SCOTUS is the common coated with edible glitter, available in was both inspirational and showed jazz On Saturday, students toured the
acronym for the Supreme Court of 24 colors and six delicious flavors. There music from its roots. The collaboration city of New Orleans, with stops at
the United States, and Robert Long is was a hands-on personal event stimu- of the band and the enthusiasm of the the St. Louis #1 Cemetery, where our
an attorney working in the Kentucky lator like “Dance Head Recordings” crowd of listeners gave a very memo- tour guide described the cities of the
Attorney General’s office. Long is also where you are recorded lip-synching rable experience. New Orleans is known dead, and a stop at Marie LaVeau’s
an adjunct professor in the Paralegal to a song of your choice. Kool was a for its lively nightlife and atmosphere of (voodoo queen) tomb. The group
Studies Department at Sullivan. contemporary furnishings and décor Bourbon Street and the French Quarter also toured St. Louis Cathedral,
Last October, Robert Long argued rental company. Their displays included unlike any other place in the United walked along the Mississippi River
a case before the US Supreme Court, illuminated backdrops with the furniture States. The students were in awe of all and shopped at the French Market.
in the matter of Padilla v. Common- they provide, creating a very “cool” the sights and sounds of this – the Mardi The next day the group headed
wealth of Kentucky. As The Herald atmosphere. Anything related to events, Gras capital. Another aspect bringing in back to Kentucky after a wonderful
goes to press, opinions had not been meetings, and parties that you could the crowds this particular weekend was and educational visit to fabulous
released by the Court; a final deter- possibly imagine, from booths pro- the highly anticipated Saints vs. Cardi- New Orleans.
mination of the case is pending. moting backdrops, floorings, foods, nals football game in the spectacular
When Professor Long talks about
his experiences in front of the
Supreme Court, he mentions Continued from page 1
Sullivan students were a hit at Incredible Food Show
how excited he is with the whole
process since essentially, in his line
of work, the justices of the Supreme “. . . I was thrilled and
Court are similar to rockstars, and extremely proud to have Backstage,
played a small part in the Genevieve Noble,
he’s in front of them arguing legal Chef Instructor
wonderful event put on by
proceedings! During oral arguments Sullivan University. Go SU!” Mac McBride, CEC
at the Supreme Court, attorneys are Kc Bruch ‘07 Christopher Davis
timed by a light system that changes and Chef Instructor
color when it is their turn to speak or CWPC.
to indicate five minutes remain before
Chef Instructors John Foster,
they run out of time. During the last
CEC, CHE and Bill Hallman,
five minutes before he presented CEC, CHE, with the Food Net-
his case, he mentioned how nervous work’s Chef Bobby Flay.
Left to right: Diana
he was, but, when it was his turn, he Veech, Mary Ryan and
presented his case Ashley Cunningham.
just like he would Front: LaVaciette Davis.
if he were back
Left to right Jennifer
Dempsey, Chef Instructor Mac
McBride, CEC, Sarah Downs “I learned
and K.C. Bruch ‘07 so much fr
she spent om
a great dea Chef Armstrong;
students th lo
at were on f time preparing
“Teaching at Sullivan has proven works seg stage for th
“Meeting and working ment . . . “ e sugar
to be very rewarding and given me y Ryan. Mid with Bobby Flay was the laVacieTT
an outlet to encourage others to Front: Mar unningham
, e daV is, culinar y
ley C ultimate experience! . . .I
Wallen, Ash and Chelsey
pursue challenging careers in the esterdale am in the right industry.”
legal field.” Gabriele W rew Eamie
King . Back: And Lee Dempsey and Joshua Poling
roBerT long, adjunct professor culinary arts
Early Childhood Education
took off his glasses to help
Students found map him thread the needle.
reading much easier
than map folding!
Emily Manley, left, lends a
hand to Ashley Johnson
In ECE 142 Community Enrichment
class, students learn to read maps.
ECE students need to be able to
locate the address of a family where
they may nanny or need to take a
child to a business. Map reading
skills are important since directions
from a computer program such as
h ugh he Grapevin
eard It ThroDepartmenTparticipated in an annual Lexingtonthis
Mapquest, are not always accurate.
“Sullivan was exactly what I expected
s Culinary inated by WU and even better because of the care and
t– Heard It Thru the exhibitors who
cro wd pleasing even nacy and attrac ted more than 60 ht year
concern I receive from each teacher. “
year’s the me was Luscious Lu s and food. This was the fifth straig freddie moody, early childhood education
provided sampli ngs of wine, spirit eti ng the guests and
dents enjoyed me le Chocolate
winning entry. Stu Bisque and Delectab
that Sullivan had a ous Savory Lobster is, Tyler Natalie Esparza, left, and Ashkya Kennedy intently
presented sam plings of Lusci
Horner, Michell e Kovach, Julie Ell Tosha Warren enjoyed this watches Professor Barbara
left to right: Kevin r Bill Ha llman, CEC, CHE
Trifection. Above, and Chef Instructo class exercise. Miles’ stitching technique.
Libby Allen, CHE
Sinder, Instructor try.
their winning en
proudly stand by Some students will be a nanny in a home, and need to know how to
do some basic sewing. In ECE 104, Introduction to Child Care class,
students learn to sew a simple rice bag together. This bag is filled
with dry rice and can be warmed in the microwave and used as a
A computer-friendly class! heating pad on headaches, muscle aches or other pains associated
with cold weather. One added perk to this class exercise; students can
make these simple rice bags to give as inexpensive gifts.
In CSC 104, Information Above, students having
Processing students learn fun at Bi-Water Farm.
the basics of Microsoft Far left,
Early Childhood majors take Shavona
Word, Excel, Access and field trips to local museums,
PowerPoint. The course Francis
farms, etc. where it would stakes
also covers Windows file be appropriate to take
management and de
children. These included observe nts
Microsoft Outlook. the Louisville Slugger other’s p ach
Museum and Factory, Bi-
“Sullivan is exactly what a Water Farm, and Explorium
university should be; it has
exceeded my expectations . . . Students were also asked to design a playground and virtually
This is a great class - very useful Professor Sharon Spencer helps Vanessa Miller “Sullivan has more one-on-one
to everyday life and business.”
purchase the age appropriate play equipment. The students
navigate her way through the database she was with teachers and that’s important did the plan on paper, and went outside to stake off the
trying to create. Also pictured are Jessica Justus to me.”
JuaniTa moss, early childhood education
measurements for their design to get a real feel for how
and Aaron Hardin.
close the pieces of equipment would be to each other.
Medical Assisting A peek into Culinary Arts May I help you?
students host on- Darian Rawlings
gives his culinary
campus health Fair classes a thumbs up!
“I chose Sullivan for its amazing culinary
program plus the campus is small and
I can receive more one-on-one time and
attention I need.”
KaiTlin BarBer, culinary arts
Below, left to right, Kelly Browning,
Miranda Williams and Alexis Trent.
Lauren Louthan had
fun making cookies.
In the above scenario, Wanda Payne, right,
played a cashier while Randi Ray, left, acted
“Sullivan was very
as a customer trying to return an item with-
welcoming and I felt like
it would teach me exactly out a receipt that was more than the amount
what I needed to know.” the cashier is authorized to accept.
Left to right, Damanda Delarosa and Tenia malisa phillips
“My experience at Sullivan has exceeded my
Johnson. “It helped a lot to research some- expectations. I feel like I am part of a family
thing I am interested in,” Amanda stated. here. I am 51 years old and thought I wouldn’t
Foreground, left to right: Michael be accepted but everyone here accepts you for
As part of a special assignment in Garrini, Derek Carty, Dylan Wyrick who you are and not what you look like. The
their Anatomy & Physiology III class, and Spencer Sirles. “As a heavy truck mechanic I found faculty is super helpful; they are interested in
my career going no where. I chose their students and go above and beyond to
Medical Assisting students recently
Culinary Arts because I am pas- teach. . . . I didn’t know there were so many
hosted a Health Fair in the student sionate about the industry . . . The ways to learn good customer service. I have
lounge. The class could choose their reviews about Sullivan were great; enjoyed this class.”
own subject matter for their displays it has exceeded my expectations. Wanda payne, pharmacy Tech
. . . For someone who had no prior
but were instructed to include specific experience in cooking, Basic Skills Customer Service is the ability of
information. Their display boards was tough for me but thanks to Chef knowledgeable, capable and enthusias-
included the name of their disease, Walls’ excellent instruction, I was
able to grasp all the concepts.
tic employees to deliver products and
diagnosis, prevention methods, Now I can continue honing the services to their internal and external
symptoms, treatment options, and skills I have learned.” customers that satisfies identified and
other pertinent information. Joe hall, culinary arts unidentified needs and ultimately results
In addition to surveys, pamphlets, in positive word-of-mouth publicity and
and risk factor quizzes, students, return business.
Below, Benjamin Berry
faculty and staff could see what it is like Below, Chef Instructor Mac McBride, CEC In MKT 201 Principles of Customer
researches a recipe.
to breathe similarly to a patient with a with Lloyd Murray. Service, Professor Mary Johnikin helps
students grasp the subject with a series
Chronic Obstructive Pulmonary Disease
“Sullivan is of class activities. In the Real World,
(COPD), look at a model of the heart,
one of the best there are sections which provide insights
or find out how much hydration a body culinary schools into customer service in a variety of
needs on a daily basis. in the nation. I’m
well-known businesses, industries, and
Culinary Lab and organizations. Work It Out activities and
“I chose Sullivan because it is can’t wait to get Face to Face cases are customer service
an accredited university that I further into the scenarios that provide an opportunity
can use to start my career.” course.” for students to assume the role of a
aaron hardin, lloyd murray
medical assisting culinary arts
specified employee and use information
provided to determine how they would
handle a customer service issue.
SULLIVAN UNIVERSITY HERALD
NOT TO INCREASE!
STILL TIME TO ENROLL! sullivan university guarantees that when you 2355 Harrodsburg Road
Lexington, Kentucky 40504
SPRING CLASSES START start school in a certificate, diploma, associate, or
bachelor’s degree, and with continuous attendance,
March 29 - April 10, 2010
SPRING QUARTER: MARCH 29 - JUNE 13 taking at least one course, on campus or online, each
quarter (4 times a year) your tuition will not increase
SUMMER CLASSES START through completion of your bachelor’s degree.
JUNE 28 - JULY 10, 2010
SUMMER QUARTER: JUNE 28 - SEPTEMBER 12 Sullivan University is the ONLY
859-276-4357 • 800 - 467-6281 four year college or university in
sullivan.edu Kentucky offering this guarantee.
Sullivan student is The verdict is in! Mock Trial is a
living her dream wonderful learning experience.
Left to right: Professor Mike Wilson, Tanya
Murrah and Amy Mitchell. The graph behind
Tanya and Amy is one of the exhibits they
created for use in a trial.
“I really enjoyed Mock Trial. Professor Wilson is a fantastic
coach. I learned so much about the law and about myself.
. . . I made a group of friends that I am sure I will have for
a lifetime.” TANYA MURRAh, Paralegal Studies
Eight Sullivan students participated litigation and evidence rules, and travel to other universities to compete
in the 2009-2010 season of Mock Trial polish their skills for competition. Since against schools such as Vanderbilt or
collegiate competitions. Those students surprise questions and other unexpected Ohio State. Tournaments give awards
Student Leslie Rogers interviewing were Amy Messner, Amy Mitchell, Tanya events often occur during a match, Mock to attorneys and witnesses who score
author Silas House for a segment of Murrah, Shera Smith, Scott McMillian, Trial sharpens analytic skills and teaches the most points and trophies to teams
‘From These Hills’ shown on WYMT. Bekki Dusault, Jannessy Estes and students to think on their feet. Mock Trial who have the most wins. Although the
“Growing up in a small town close Laura Robinson. also teaches students to give prepared work is hard, the payoff at competition
to Pikeville, I was literally a coal miner’s What is Mock Trial? speeches, such as an opening statement, justifies all the hard work.
daughter with a passion for entertain- Mock Trial is a nationwide competi- and speak extemporaneously. It’s fun to
ing! It wasn’t until I started to believe tion involving hundreds of colleges
in myself did my dreams start to come and universities and is sponsored by
together,” stated Leslie Rogers. the American Mock Trial Association
Spending meaningful years in an (AMTA). In August, the AMTA releases
insurance business; auditioning for films, a mock trial case that will form the basis
print and commercials; and starting a of the competition. In September, teams
business, it soon became clear to Leslie compete at invitational tournaments,
that she needed education to help her culminating in regional and national
achieve goals and pull all of her talents competitions in February.
together. The competition consists of trying the
Sullivan was the best choice case by playing the roles of attorneys Turnout was strong at Sullivan’s Fall Career Fair. Center, Travel & Tourism students Lindsey
Alvarez, Carmen Kennedy and Anne Sutton helped decorate and set up the Hospitality Room.
“While trying to run a company for the and witnesses with one team playing
Far right, Steven Grigalis ‘08 (red shirt) spoke to attendees about the RJ Corman Company
first time, I realized that I needed help. the prosecution and the other defense.
So, I started looking at colleges to see if Tournaments usually consist of four
I could take some accounting classes,”
Leslie recalls. She visited Sullivan and
matches over a two day period, with
two dozen or more teams alternating
Sullivan’s Career Fair was a great
when she told her story of her acting,
insurance experience and recent owner-
prosecution and defense. Matches are
judged by actual judges and attorneys
event for alumni and students
ship of a company, a marketing program who play the role of judge during the Sullivan University’s Career Services Employers indicated that they will
seemed to be a fit for Leslie’s next step. mock trial. Witnesses and attorneys are hosted a successful Fall Career Fair be speaking to an average of ten
“I never thought of getting a degree in scored, and the team with the highest with solid employer participation even graduates each in the coming weeks
marketing, but it was perfect for me and score wins the match. during a down economy. There were 26 regarding career positions.
what I wanted to do, so I said ‘sign me The format is like a real trial; employers registered for the event and Career Services partnered with Pam
up!’ Sullivan was the right choice attorneys give opening statements, the student lounge was filled to capacity. Hamilton’s event planning class to plan
to ease fears of being a non-traditional each side calls witnesses that are exam- Employers were looking for candidates and host the hospitality room. Students
student. In the years that I’ve been at ined and cross-examined, and the case from most academic areas, including arranged the room in an autumn theme
Sullivan, I have learned so much and concludes with closing arguments. management, marketing, accounting, and staffed the room for the entire
gained so much confidence in myself. Witnesses are given materials that tell finance, medical assisting, information event. They did a great job; all the
I plan to use my degree to go into what the witness knows, but may invent technology, culinary, medical office employers appreciated the lovely
advertising for local media stations on details consistent with their character. management, administrative office hospitality room. Ms. Hamilton said, “It
commercial, print and radio ads and For example, a student playing the management, and others. was a great experience for the students
hope to then move to national expo- role of crime scene investigator might “The student turn-out was great and they really enjoyed the project.”
sure!” indicated Leslie with excitement. describe the process of dusting for and the fair was very nicely done,” Many staff, faculty, students and
“When Sullivan asked me to do a testi- fingerprints or analyzing DNA. mentioned Polly McJessy, Human Re- alumni commented that the Career Fair
monial for a commercial . . . I jumped at Attorneys are expected to question sources Director for LabDx. More than was incredibly impressive. The Career
the chance to promote the university! witnesses and make evidence objections 230 students and alumni from Sullivan Services staff worked very hard to
And when I found out that I was pictured just as real attorneys would. Evidence University attended the event with promote the event to area businesses,
on their new transit bus, I was so tickled rules used are based upon the Federal resumes in hand, ready to meet potential and enjoyed great community partici-
and proud to represent the school that Rules of Evidence used in the federal employers and discuss job opportunities, pation. Students and alumni were able
I love so very much!” She continued, court system. a dramatic increase that nearly doubled to network with potential employers,
“With my acting training and Sullivan Students benefit from Mock Trials the attendance from last year’s event. and several interviews were arranged
training, I figure I’ll have it all . . . and Sullivan offers mock trial as a class in Many recruiters commented that the because of the relationships generated
could either be in the film/commericial humanities. During class the students candidates were well prepared and came by the Career Fair.
or create it! I am happy to wake up practice their parts, learn about civil to their booths dressed professionally.
everyday and go to class because I know
that it’s changing my life for the better
everyday that I am there. I know I can be Central Kentucky Career Competition
a better person and better influence to Sullivan University-Lexington campus recently hosted the 10th
those around me by taking the big step annual Central Kentucky Career Competition (CKCC). More than
to complete my college degree.” 90 high school juniors and seniors from 11 high schools in various
Leslie continues with her full-time regions of the state participated in competing for scholarship and
classes at Sullivan, carrying a 3.7 GPA, awards. Sullivan University offered 13 different event competitions,
along with making commercials, being allowing students to participate in events that matched their skill
an independent insurance agent, still levels. This career competition included the following categories:
co-managing her small business and, in culinary, keyboarding, computer applications, job interviewing,
January, co-hosted and co-produced the medical terminology, desktop publishing, speech, moot court,
first episode of a TV news show airing on business math, accounting, marketing, computer networking,
WYMT entitled ‘From These Hills’. and business law. First place in the team competition went to Paul
Although she can’t sing, this coal Laurence Dunbar High School; Bryan Station High School ranked
miner’s daughter is making her mark in second, and third place went to Lafayette High School.
the entertainment field. We all can’t wait
to see what happens next!