Podcasts about sullivan university

It's a full house with Twitch, Sylvia, chef Jeremy, and Norma all back together to talk to their special guest Derek Cardy with Sullivan University's chef recruitment program.  See omnystudio.com/listener for privacy information.

On today's episode we have a glass of  Glenlivet 12 while talking to chef Prince! Scotch is a hard thing to pin down for a food pairing, but prince comes in again with some amazing pairings! All that and more on today's episode of Whiskey Chasers! Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!Be sure to show some love for the company that brought you today's bottle!https://www.theglenlivet.com/en-us/whisky/12-year-old-single-malt-scotch/Prince Board is an Ohio native and culturally adept chef that isn't afraid to think outside of the box when it comes to cooking and flavor combinations. He graduated from Sullivan University with a bachelor's in culinary arts and traveled the world looking to add a variety of knowledge and understanding of food and cooking styles.Check out Prince's website and socials below!https://www.boardroomcateringco.com https://www.instagram.com/boardroomcateringco/ https://www.instagram.com/chefprinceb/ This is the third episode that we have had the pleasure of having Chef Prince Board on the podcast! And the first time we have ventured outside of America when it comes to the whiskey! Body:1824George decided to start up this distillery in the region of Glenlivet only 2 years after it becomes legalThis pisses off the “moonshiners” of that area at the timeThreats of him burning with his distillery were very common at that pointCarries two flintlock pistols around at all times for his personal protectionBy the late 30's they are selling 200 gallons a week.Today they still keep the same tradition when it comes to the whiskey, but they are now starting to expound upon different ways to finish the whiskey Prince:Now, I am guessing you have not had someone threaten to burn you with your recipes, but I am sure that, even in the chef world, that recipes are sacred. Do you keep your recipes under lock and key? 200 gallons of whiskey a week sounds like a lot, but I am guessing that you have had nights or weeks at any restaurant that you have pumped that many dishes? Do you find yourself tweaking old recipes or creating new ones more?Now, scotch is a whole new beast when it comes to pairing food, so do you find yourself going through the same process too decide what you would make food wise? Ending;Mooch or buy? Website:www.whiskeychaserspod.com Facebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

Jack is talking food on Friday with chef Jeremy Ashby and John Foster from Sullivan University.  See omnystudio.com/listener for privacy information.

Sylvia Lovely and Chef Jeremy talk to Norma Taylor about the Chef Challenge at Sullivan University. See omnystudio.com/listener for privacy information.

Twitch is joined by chef Jeremy and Sylvia as they talk to Travis Parman from AppHarvest and chef Allisson Settles from Sullivan University.  See omnystudio.com/listener for privacy information.

On today's episode we have a glass of Slaughterhouse from The Splinter Group, and we invite Chef Prince back to talk about what he would pair with it!  We talk about pairing foods and whiskeys, chocolate, and honeycomb. All that and more on today's episode of Whiskey Chasers! Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!Be sure to show some love for the company that brought you today's bottle! http://thesplintergroupspirits.comPrince Board is an Ohio native and culturally adept chef that isn't afraid to think outside of the box when it comes to cooking and flavor combinations. He graduated from Sullivan University with a bachelor's in culinary arts and traveled the world looking to add a variety of knowledge and understanding of food and cooking styles.Check out Prince's website and socials below!https://www.boardroomcateringco.com https://www.instagram.com/boardroomcateringco/ https://www.instagram.com/chefprinceb/ 

Twitch is joined by chef Jeremy and Norma as they talk to chef Derek from Sullivan University about his involvement with local high schools.   See omnystudio.com/listener for privacy information.

Twitch, Sylvia, and chef Jeremy take time to talk to some of the students at Sullivan University who are just getting their start in the business of food.   See omnystudio.com/listener for privacy information.

On todays episode we have a glass of Weller While interviewing Chef Prince Board of Boardroom Catering! Prince is the chef for the whiskey chasers club and today we are sitting down with him to talk about pairing food with whiskey. All that and more on todays episode of Whiskey Chasers! Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out. Thank you for listening and enjoy the show after todays sponsor. Facebook: https://www.facebook.com/whiskeychaserspodcast Instagram: https://www.instagram.com/whiskeychaserspodcast/ About Prince: Prince Board is an Ohio native and culturally adept chef that isn't afraid to think outside of the box when it comes to cooking and flavor combinations. He graduated from Sullivan University with a bachelor's in culinary arts and traveled the world looking to add a variety of knowledge and understanding of food and cooking styles. www.boardroomcateringco.com www.instagram.com/boardroomcateringco www.instagram.com/chefprinceb --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/whiskey-exchange/support

Twitch and chef Jeremy are joined by a couple of Sullivan University administrators.   See omnystudio.com/listener for privacy information.

The world famous Churchill Downs is home to Matt Winn's Steakhouse and we were invited to a one-of-a-kind bourbon experience inside its jaw-dropping "The Bourbon Room". Tim Knittel is the Official Bourbon Ambassador of Churchill Downs and has curated a tasting and dining experience for us as we sit down to record at the historic racetrack. We taste through a flight of private selection bourbons from the restaurant's impressive bourbon inventory. We hope you enjoy this podcast as we discuss history, the Kentucky Bourbon lifestyle, culinary experiences, and more.  Download this episode on your favorite podcast app and be sure to drop us a review while you're there.   About Tim Knittel: Tim Knittel is the first Official Bourbon Ambassador of Churchill Downs where he developed the Bourbon program for the new Matt Winn's Steakhouse. He has over 15 years of experience in the Bourbon industry including managing the culinary and VIP hospitality programs at the Woodford Reserve Distillery. In 2016, he founded Distilled Living which provides Bourbon education, tourism and consulting services and is the world's largest combined virtual and in-person Bourbon tastings company. He additionally holds the title of Adjunct Professor of Bourbon Studies at Midway University where he teaches tourism and hospitality courses with a focus on KY Bourbon tourism. His roles and work have been featured in Maxim, Forbes, Southern Living, American Whiskey Magazine, Good Morning America, NBC News, Washington Post, The Bourbon Review, Wonderlust and, now, Bourbon Lens Podcast. About Executive Sous Chef Stephen Dunn: Chef Dunn has a wealth of culinary experience around Louisville where he's trained at Sullivan University, and prior to Matt Winn's, has been tapped to head the kitchen in some of Louisville's top culinary hotspots.  Chef Dunn previously lead the kitchen of Equus & Jack's Lounge, The Hub, and Sullivan's Tap House in St. Matthews. He embraces Southern cuisine, bourbon, local ingredients, and Kentucky's heritage.  About Matt Winn & Matt Winn's Steakhouse: Matt Winn attended his first Kentucky Derby, the first Kentucky Derby, in 1875 at the age of 14. Over the next 75 years, he served as a pioneer and innovator of horse racing at the iconic Churchill Downs Racetrack and his impact would change the landscape of the Kentucky Derby forever. Winn's passion for Churchill Downs is evident in the many traditions that we still hold dear today: the design of the coveted Derby Trophy, the official Mint Julep glass, the garland of roses, the singing of “My Old Kentucky Home” during the post parade and the pari-mutuel wagering system just to name a few. Matt Winn's Steakhouse pays homage to the legacy of Colonel Winn. Oh, if these walls could talk… Millionaires Row, the fabled Room 20 – Colonel Winn's private nook, Derby history – rich with lure and tall tales… to new beginnings forging new traditions. Matt Winn started it all. His treasured view is now in your gaze. Take a look around. From the endless veranda to a lap around the handsome bar. Cushy seating, incomparable service, tableside charcuterie and a bourbon selection that is second to none. It's all in front of you, but don't worry, we understand, your best bet is the show out the window. Show Links: Matt Winn's Steakhouse  Churchill Downs  Distilled Living  Bourbon Studies Minor - Midway University  Tourism MBA - Midway University  Churchill Downs Chef Will Teach You How To Cook A Kentucky Derby Meal At Home Churchill Downs: Masterful Mixology: Woodford Reserve Spire and Mint Julep - Distilled Living Secrets of Bluegrass Chefs - Matt Winn's Steakhouse Studying Bourbon At Midway University - American Whiskey Magazine We are thankful for everyone who has supported us. A huge shoutout to our growing Patreon Community as well! We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow bourbon lover about our show. Follow  us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts, or even purchase your own Bourbon Lens tasting glass or t-shirt. Cheers,Scott, Jake, & MichaelBourbon Lens

What's up everybody…Welcome back to The WORLDs iLLEST Podcast Through My Eyes with 1 Eyed WILLIE! This is Season 2 Episode 24: Ride with Me Feat. HUBE.Packed inside this episode you can get to know a lot about up and coming artists HUBE from his upbringing all the way to where he is going with his music. HUBE moved to Kentucky, his mothers home state from California  at a young age after his parents divorced.  Growing up HUBE would listen to the music his parents would play such as Metallica (dad) and country music (mom). It wouldn't be until his HUBE's brother would introduce him to hip-hop/rap and that is when HUBE fell in love with hip-hop. HUBE would go in to graduate from high school and attend Sullivan University to pursue a Culinary Arts degree. While in college HUBE would continue to write music and eventually began to record tracks after a night of freestyling  with his friends.  Once HUBE got into his groove he would start releasing projects such as The KY Kid & The Road Less Traveled. HUBE had also worked with Rosé Da Baby, Tribo and many more on the way. So tap in, check out HUBE and get familiar with his music! Support the show (https://www.buymeacoffee.com/1EyedWillie)

"Local guy" Dr. Timothy Swenson from Sullivan University discusses what is causing the backlog in the supply chain, the impact of free market versus government oversight, and truck drivers retiring...

"Local guy" Dr. Timothy Swenson from Sullivan University discusses what is causing the backlog in the supply chain, the impact of free market versus government oversight, and truck drivers retiring...

Chef Albert Schmid is a food historian, educator, and author who holds 13 certifications including Certified Executive Chef®️, Certified Culinary Educator®️, and Certified Cannabis Edibles Professional.He received his Master of Arts in Gastronomy from University of Adelaide, has taught hospitality management at Sullivan University in Kentucky, and is currently a Chef Instructor at Auguste Escoffier School of Culinary Arts.Albert has authored a number of books including How to Drink Like a Spy, How to Drink Like a Mobster, The Beverage Manager's Guide to Wines, Beers and Spirits and many others.He also spends time as a culinary consultant for companies that need help with cost control, menu development, and strategic planning.Listen as we chat with Albert about his favorite cocktails, research process for writing books, cannabis cooking, consulting, and all things food.

Twitch and the gang are broadcasting from Sage Rabbit with a few of their friends from Sullivan University.   See omnystudio.com/listener for privacy information.

Jack talks about a library of old restaurant menus at Sullivan University with Sylvia Lovely and librarian Kandace Rogers.    See omnystudio.com/listener for privacy information.

In a special broadcast from Azur, Twitch, chef Jeremy, and Sylvia are joined by the administrative leaders from Sullivan University for and in-depth look their programs.   See omnystudio.com/listener for privacy information.

As an entrepreneur, business owner, professor, and active community member, his story is one of survival, determination, & service. In other words, MOXIE! You see, Tran's family immigrated to the U.S. from Vietnam in March 1995. They came with very little, so he had to work hard. He did not know how to speak English when he arrived in 1995. His personal goals have been and are to champion small business ownership and success by working to remove the obstacles that keep people from achieving the “American Dream”, which he was able to do despite all these challenges. True to his commitment, he became a U.S. Citizen in 2000 and went on to earn a 2006 B.S. and 2009 M.S. in Computer Science and Engineering from the University of Louisville, as well as a Doctorate of Philosophy from Sullivan University in 2017. All the while, Di has founded 10 businesses all of which are still in operation. In addition to 18 years of experience as a computer programmer/engineer at a Fortune 50 company and serves as a faculty member at Sullivan University teaching Info. technology. Di says many people helped him along the way, and he believes it is important to pay it forward. So, true to his word, he has found ways to help others achieve their full potential. In addition to teaching at Sullivan, he founded the Louisville Beauty Academy in 2016, which to date has graduated & helped over 250 people obtain good-paying jobs without ANY government support, an accomplishment for which he was named a 2019 Kentucky Colonel. He now owns multiple nail salons and is the owner & proprietor of the Louisville Beauty Academy (LBA). Through these businesses, Di has sponsored people from across the world to come to Louisville, find employment, & earn American citizenship. He also serves as a part-time computer science professor at Sullivan University. In 2018, Tran launched a technical college called the Louisville Institute of Technology & is a 2020 Mosaic Honoree. Through the years, Tran has also mentored 20  individuals to open their own businesses & he continues to teach & mentor many more. Tran currently serves on the Board of Directors for the Louisville Independent Business Association (LIBA) & the South Louisville LIBA Committee, is a Board member of BOTH the KY. Assoc. of Career Colleges – known as KACCS & the Vietnamese Comm. of Louisville, as well as Tri An-a $1.5Mil Vietnam War Monument Project. He is an active member of Greater Louisville Inc. and is on LHOME's Community Advisory Committee representing the South End. Di, and his lovely wife Vy, have 3 boys, and all reside in Louisville.

Twitch is joined by Sylvia, Jeremy, and Norma as they kick off the FN&C and Sullivan University 's version of Top Chef.   See omnystudio.com/listener for privacy information.

Twitch, chef Jeremy Ashby, and Sylvia Lovely are joined by David Hendricksen, Dean of Cullinary Arts at Sullivan University.   See omnystudio.com/listener for privacy information.

Twitch is joined by chefs Jeremy and Sylvia from Azur and Norma Taylor, as they talk to John Foster from Sullivan University and the Sage Rabbit.   See omnystudio.com/listener for privacy information.

Dr. Cohin holds a Bachelor of Science and Master of Business Administration from the University of Louisville as well as a Doctor of Pharmacy from Sullivan University. He has vast experience in the pharmaceutical industry and is a contributing author to the financial media outlet Entrepreneur. Cohin is the co-founder of The Anthos Group, a wellness company that blends novel agricultural science and clinical data to create next generation health products. The Anthos Group has recently launched two dynamic wellness brands, CytoCx and TIDL Sport, the latter you most likely know from their cryotherapy hemp spray that is endorsed by none other than The Notorious Conor Mcgregor. In this episode, Cohin and I discuss how his early career influenced his decision to move into the pharmaceutical industry, his research and work in cannabinoid medicine, the science behind his products, and how he sees the industry moving forward.

Twitch is joined by Sylvia Lovely and Jeremy Ashby to talk about food with Marika Wesolosky, Director of Admissions at Sullivan University.   See omnystudio.com/listener for privacy information.

If you'd like to check out the video version of this podcast, click here https://youtu.be/27buQhNK2DERuthie Reid is a senior Human Resources Leader with direct experience managing all facets of human resources functions in a variety of industries such as energy, publishing, manufacturing and technology. She has been successful in developing strategic partnerships within a variety of companies to facilitate organizational change, develop high performance cultures, leverage talent within organizations, and develop and implement policies and procedures which align human capital and strategic business objectives.Ruthie is highly proficient in developing and implementing innovative recruitment and retention strategies, developing employee policies and procedures, managing employee relations, developing compensation and benefit programs, performance management and recognition programs, and safety. She brings 20+ years of leadership and human resources expertise to the companies in which she works.For the past fifteen years, Ruthie has been the Director of Human Resources for Harshaw Trane, a professional services company that delivers high performing environments by offering energy efficient and environmentally responsible heating, ventilating and air conditioning (HVAC) systems, services, sophisticated building controls, parts support and financial solutions. During her tenure at Harshaw Trane she has worked tirelessly to create a culture that reinforces values which are based on the importance of each associate understanding their role, taking personal accountability to achieve success, and always remembering the importance of customers.Ruthie understands the importance of supporting the community in which she works and has developed partnerships with local colleges, such as Sullivan University of Technology and Design, to create and implement talent development models that create access to career opportunities for students in this community. Ruthie currently serves on the Sullivan Board for Student Professional Development, and also works with female athletes at the University of Louisville and local high school youth to create employment pathways for young adults. Ruthie has also served as the Board Chair for CASA of the River Region for the past three years. Ruthie graduated from the University of Louisville with a bachelor’s degree and an MBA in management. She currently resides in Louisville with her husband Scott, and two children, Cameron and Christian. She enjoys spending time with her family, traveling, and cooking.The Nenni and Associates team are strategic partners in multiple facets of the energy and infrastructure services sector. We strive to continuously support our clients with their hiring needs and overall organization health. We are here to serve our clients as the market changes and be “in the moment” with market intel as we look to the future together.Our services for both our clients and candidates can be found below ✔️For Employers: https://www.nenniandassoc.com/for-employers/✔️For Candidates: https://www.nenniandassoc.com/career-opportunities/✔️Consulting: https://www.nenniandassoc.com/consulting-services/✔️Executive Search: https://www.nenniandassoc.com/executive-search/Nenni and Associates on Social Media:► Follow on LinkedIn: https://www.linkedin.com/company/nenni-and-associates/► Like on Facebook: https://www.facebook.com/nenniandassoc/► Email Listing: https://www.nenniandassoc.com/join-email-list/► Follow on Twitter: https://twitter.com/nenniandassoc► Subscribe to our YouTube channel: https://www.youtube.com/c/NenniAssociates

Sullivan University President Glenn Sullivan talked about their one of their new classes, Introduction to Cannabis Studies. He also discussed Kentucky's legal cannabis business, the topics covered in the class, and the opportunities for hemp in the Commonwealth...

Sullivan University President Glenn Sullivan talked about their one of their new classes, Introduction to Cannabis Studies. He also discussed Kentucky's legal cannabis business, the topics covered in the class, and the opportunities for hemp in the Commonwealth...

As the only named Federal Proposal Manager at Michael Baker International, Valerie leads the proposal team through complex federal and state proposal pursuits as well as facilitating capture planning and strategy meetings on company must-win architecture / engineering / construction efforts worth millions of dollars. Valerie has diverse marketing and communications experience in developing, implementing, and managing large-scale, complex, and multi-million-dollar submittals for federal, state and local, education, aviation, commercial, and defense markets. Valerie developed “Cover Letter/Executive Summary'' manual within the Proposal Development (PD) group at Michael Baker. The manual is shared to new hires during their on-board training, as well as to current hires to be used as a refresher in developing strategic narrative content. Additionally, Valerie provides six to eight weeks mentoring and training to new hires, and refresher training to PD staff. Valerie is Winner of APMP® 40 Under 40 2020 Award and earned her CF APMP and CP APMP certification in 2018 and 2019 respectively, and the Shipley Business Development certification, which she received in 2018. Valerie also hopes to pursue her Professional Certification (CPP APMP) in 2021, and to also serve on the board of her local APMP chapter.Valerie has Bachelor of Arts degree from Lawrence University and Executive MBA from Sullivan University. Starting in January 2020, Valerie began a Master of Science (MSc.) degree in Project Management to enhance her project management and leadership abilities on corporate/companywide must-win pursuits at Michael Baker.

Dr. Jim Sullivan, Director of the Undergraduate Program in the M.E. Rinker School of Construction Management at the University of Florida tells us about the importance of 1:1 relationships for change, why "mad fixes nothing," and why we should be more worried about our bidder shortage than our labor shortage in the Construction industry. 

Debra Carlson is the current resident at the Medicaid Center of Excellence (MCOE) and Sullivan University in Louisville, KY. In this talk, Dr. Carlson discusses her pathway to managed care and her experiences along the way. She is more than happy to answer any further questions regarding managed care or residency in general. Her contact information is dcarlson@evolenthealth.com

Today I'm interviewing Chef Darnell Ferguson, AKA Super Chef. Originally from Ohio, Darnell's love of cooking started from adolescence and would continue on as he graduated from Sullivan University in Kentucky with a degree in the Culinary Arts. However, after taking a wrong turn along his journey, Darnell found himself on a self-destructive path, leaving him homeless, in and out of jail and unemployed for nearly a year. But thanks to Darnell's faith, he used that time to reflect on his past and to reassess his life's purpose. With relentless drive and a new found spirit Darnell's best and brightest decision was to bring high end fine dining to short order cooking in Louisville, Kentucky. In 2012, Darnell began a series of popup restaurants serving breakfast within existing restaurants that served only lunch and dinner. This innovative approach led Darnell to open his first Super Chef's restaurant in 2015, and despite a series of setbacks, Darnell has continued to grow the Super Chefs brand into three restaurants. But more importantly, he's grown it into a community where cooking has become a positive and creative outlet for his employees, which include teens, young adults, and those in need. Chef Darnell is also known for winning the Ultimate Thanksgiving Challenge hosted by Giada DeLaurentis on the Food Network in 2018. He's also appeared on the Today Show, the Rachael Ray Show, Guy Fieri's Guy's Grocery Games, Beat Bobby Flay on the Food Network, Cheap Eats on the Cooking Channel, and has cooked for Team USA at the 2008 Beijing Olympics and can be credited with creating the cooking style Urban Eclectic. Find Chef Darnell: Instagram Facebook SuperChefs website Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

Many entering higher education positions in world of admissions have a passion for growth. Listen to the path Jorge has taken. Along the way he’s assisted others while also growing into new roles within higher education. I appreciated this very insightful conversation with a great professional and leader. Jorge is originally from Quito-Ecuador and serves as a Career Development Advisor at Bellarmine University. He is a U.S. Army veteran of Operation Iraqi Freedom who holds a bachelor’s degree in Business Administration from the University of Louisville, as well as a master’s degree in Business Administration and Information Technology from Sullivan University. He is also a student in the Ph.D. in Leadership in Higher Education program at Bellarmine University.   Connect with Jorge  Support the show

Haleh Karimi was born in Tehran and left Iran at the age of 14 to attend school in the United States and later in Switzerland. Having lived in lands of change (Iran & United States), and one of peace (Switzerland), her passion in life has become to raise awareness of global issues about peace and justice through education and dialogue. She has been an IT Executive, working in Fortune 500 companies for over 18 years. She is currently the Executive Director of Interfaith Paths to Peace after being on the board for a decade, and the past Chair of WAC to pursue her passion for peacemaking.As for her educational passion, Haleh is a teacher and a student at the same time. Pursuing her doctorate studies at Sullivan University as well as being the Chair of the Dynamic Web Development department at Sullivan College of Technology and Design. A design school that promotes art and technology for more enriched graduates. She is also the co-chair of Science and Engineering Advisory Board as well as the past Chair of the Network of Entrepreneurial Women.She has been living in the United States for 37 years and 26 in Louisville.You can email Haleh at haleh@paths2peace.org.

Peng Looi followed his heart and became a world-class chef. Owner of two successful restaurants, guest chef at the prestigious James Beard House, and recipient of countless awards, Looi traded engineering for cooking and has never looked back. In 1987, Looi opened his first award-winning restaurant, August Moon Chinese Bistro, which features contemporary Chinese cuisine with South East Asian influences that reflect his Malaysian home. In 1994 came the upscale casual Asiatique, serving Looi’s own unique and artful interpretation of East-West Pacific Rim cuisine. Local and regional food critics have quoted his creations as “works of edible art.” Looi hails from Ipoh, Malaysia, where he learned his first lessons in cooking and became familiar with the foods of many different cultures. At age 17, he left for Manchester, England to continue his schooling. In 1981, Looi came to the United States and earned his degree in civil engineering. However, he realized his heart was with cooking, not engineering, during his engineering internship, and changed course. Looi’s restaurants have won numerous awards, including Bon Appetit magazine’s top 125 restaurants nationwide. Both restaurants were also awarded the Wine Spectator Award of Excellence for multiple years. In 2013, Asiatique was awarded the maximum 4-star rating by the Courier-Journal. Looi has been a guest chef at the prestigious James Beard House multiple times and a master chef at the World Gourmet Summit in Las Vegas. His guest chef appearances include the Epcot International Food & Wine Festival, Food + Wine Affair in Houston, Texas, the Charleston Food + Wine Festival (S.C.), and the San Diego Bay Wine + Food Festival (Calif.), among many others. As a WACS certified judge, he has been invited to judge international culinary competitions in Malaysia, the Philippines, and Dubai. Looi was honored with the nationally prestigious Jefferson Evans award for Chef of the Year in New York City. Known for his commitment to community and charitable causes, Looi has been the coordinating chef for the Crane House (an Asian Institute in Louisville, Ky.) for many years. He has also assisted in raising funds for the Salvation Army Culinary program and Kosair Children’s Hospital. He is a member of the culinary advisory board to the Hospitality Department of Sullivan University. Looi and his family reside in Louisville, Ky.

In celebration of Black History month, Get on the Box is pleased to present Black Excellence: Sharing the stories of High Achievers.” In this month long series, GOTB will publish two episodes per week (Wednesday and Sunday)  highlighting the accomplishments and contributions of nine African American High Achievers. Today’s High Achiever is chef Alex Askew (@AlexAskew) At 14 he received his first job offer as a personal chef through a high school vocational work program and after 6 years of working in a variety of restaurants in and out of New York City decided to attend the Culinary Institute of America and graduated in 1989. With a focus on eating lifestyles and trends in new menu alternatives, he began food research, development, and consulting for companies; General Mills, Hilton Hotels, Aramark Corporation, Specialty Restaurants and a host of private clients. Alex has also created one of the most unique consortium of chefs under one group (ALS Culinary Concepts) for consulting in areas of menu development, R&D, start up operations, systems and controls, food manufacturing, business planning and concept reviews. While working in restaurants that broadened his experience in different cooking styles as well as cuisines which included Cajun and Creole, Holistic, Latin and American fusion. In 1993 Alex Co-founded the BCAGlobal (formally Black Culinarian Alliance) which dedicates itself to Education, Awareness, and Exposure for young and professionals of color seeking career advancement within the culinary, hospitality, and foodservice industry. The organization has assisted students and professionals alike, through mentoring, networking, career development, and an overall focus on marketability and discipline, to reach their fullest potential and position themselves as industry leaders. Alex has enjoyed guest appearances on Good Morning America, CBS Early Morning Show, and the Food Network. He was a 2001 Doctorate of Food service recipient from the North American Food service Equipment Manufacturers, a Distinguished Visited Chef (DVC) for Sullivan University, 2011 Business Leader of Year from the Marcella Brown Foundation, in May 2012 received the distinguished New York Institute of Technology Global Leadership Award and served on the American Culinary Federation as Board member Accreditation Commission. In 2014 Alex was Awarded 2014 National Kellogg Fellowship in Leadership and Racial Equity Healing. In 2018 through a National collective, Mindful Eating for the Beloved Community will be launched to focus on the importance of health equity in communities of color engaging chefs, food experts and agriculturalist as a coalition. With over 25 years in the restaurant and hospitality field Alex continues his use of knowledge and experience as a foundation for further growth and development in the best industry in the world and continues the important social change work for the advancement of people of color in the culinary arts. IN THIS EPISODE YOU'LL DISCOVER The motivation behind Alex's decision to  form the minority culture society while attending the Culinary Institute of America  The importance of investing in yourself before expecting others to  How to develop a strong  mentorship program How self care helps prevents burnout as a leader The importance of being kind to yourself  The benefits of mindful eating The difference between equity and equality  Key ingredients of effective leadership  How to be an engaged listener The need for real dialogue regarding health and racial equity Why the black community needs to embrace collaboration and so much more Mindful Eating for The Beloved Community, essays curated by Alex Askew Visit kitodelgado.com/alexaskew for complete show notes 

On today's show, I have my good friend Sarah Bruggeman who is a Pastry Chef at Pangea Kitchen located in Evansville, Indiana.Sarah and I went to high school together and we all knew that Sarah would go on to work in the restaurant industry in some way because she's always had a passion for baking.Sarah talks about how she got started in the restaurant industry and what led her to be a key person to starting and growing Pangea Kitchen to what it is today.Excited for you to tune in and hope you enjoy!   In today’s episode, you'll find out:   How Sarah got started as a Pastry Chef. How Sarah was approached by a new restaurant owner to run her own gelateria. How she decided on what school to go to. What her number 1 priority is every day when she goes into work. How she prioritizes her to dos as a pastry chef. One thing that customers do that annoy people in the restaurant industry. The difference between gelato, ice cream, and custard. Where she gets inspiration for creating new pastries. Her favorite and least favorite parts of working in the restaurant industry. Her most stressful moments being a pastry chef. Who her favorite Real Housewife is. Sarah's love of Celine Dion. How to properly order a Vodka Cranberry. Full show notes at: http://brittneyllynn.com/007 Links mentioned: Sullivan University: https://sullivan.edu/ Pangea Kitchen: https://www.tastepangea.com/ Follow Sarah on Instagram: https://www.instagram.com/sarahkaleyb18/ Follow Pangea on Facebook & Instagram: https://www.facebook.com/pangeakitchen/ https://www.instagram.com/tastepangea/   Like the show? There are several ways you can help! Subscribe on iTunes, Stitcher, or Google Play Leave an honest review on iTunes. The ratings and reviews help for two reasons: 1) Most importantly, I get to know you, the listener, and what content you enjoy the most. 2) The more reviews the podcast has, the better chance it has at getting in front of new listeners. Follow on Facebook, Twitter, or Instagram Join the Facebook group to interact with guests and other listeners Join the Day in the Life newsletter

In this episode, Marc interviews Stan Siranovich. Stan is closer to 70 than 60. Stan has reinvented himself twice in the last 15 years, this time it was as a big data guy. Stan recently landed full-time employment for the first time in about 15 years. He is just two to three months into the new job, so anything could happen, but his story may be inspiring to all of you who thought you might never go back to work again. He has landed as a Senior Data Analyst, where he typically had to compete against 20-somethings to get the job. Stan is working hard at the new job with a small startup. It’s a new environment for him, but he is learning and adapting. Who says you can’t teach an old dog new tricks? Listen in to learn how to educate yourself online for the position you desire.   Key Takeaways: [3:44] Marc introduces Stan Siranovich, closer to 70 than to 60. Stan is a scientist who has been doing data science since long before “Al Gore invented the internet.” Stan studied data science in undergraduate and graduate work. [4:13] In the first half of life Stan did polymer research and development and technical marketing for large chemical corporations. Most of his career was with Bayer Corporation, but he also worked for some years at Mobil Oil, and also at Cargill, and AkzoNobel. [4:41] Stan started in analytical chemistry, moved into product development, then into polymer synthesis. He began at Mobil, was recruited by Cargill, and then was recruited by Bayer. Soon after arriving at Bayer, they had a massive structural change. [5:27] Stan was given two options: research or technical marketing. He chose technical marketing, from his customer-facing days at Cargill, and he liked it. He also did applications development, and product development for a while. Then he hit the speaking circuit when the company entered the wood coatings market as a supplier. [6:02] There was another downsize. The Pittsburgh campus went from about 2,200 employees to about 800. Stan went off on his own and bought a franchise. He liked running a business but missed the research and development. In 2000 he sold it, after about a year. [6:56] After selling the franchise, Stan worked contract jobs, and was recruited by AkzoNobel. He moved to Louisville, Kentucky, where he was the technical marketing manager for Coatings/Resins in North America. It was a $60 million product line with 170 products in 20 categories. In 2001, profits lagged, and they sold the business. [7:34] Stan worked some temp and contract jobs, then went to Sullivan University to become a Certified Microsoft Network Engineer. While in school he was hired in the IT Security department of Yum! Brands until 2008 when 600 were laid off in Louisville. [8:45] Stan worked some more contract jobs until late 2012, then he formed Crucial Connections, LLC, and did consulting and contract work through the business. Stan says it was a tough business without having a multinational name behind him. [9:44] Stan had to draw down on savings to survive. He decided to look into big data. He had been working with computers since running 'PV = nRT' equations as an undergraduate. At Bayer, he had done statistical experimental design using JMP statistical software from SAS. [10:56] To get himself up-to-date, Stan did a lot of self-education. He already had a BS in Chemistry and an MBA with concentrations in Finance and Management Information Systems. Besides his Microsoft Engineer certification from Sullivan, he took a series of certification tests from Microsoft. and several certification tests from CompTIA. [11:54] Stan took courses from Coursera, Lynda.com, Springboard, Sharp Sight Labs, and Udemy for his online education. Stan spent small amounts on the training. Some courses are $10.00, some are $100 to a few hundred dollars. He prefers shorter skills courses, as he already had studied theory. Stan works now in JMP, Tableau, and R. [13:52] Stan started working with Marc over a year ago. Stan was struggling with recruiters. Marc told him to be more proactive. Stan did presentations anywhere that would have him, and a lot of networking. One of his presentations is on YouTube. These presentations gave Stan exposure to the data science community in a three-state area. [15:10] Stan showed that he knew his stuff. It was the only way to get by recruiters. If the gatekeepers can’t check off enough boxes on their list, you don’t make the first cut. [15:39] Stan was hired in July. A recruiter from V-Soft emailed him. Stan had worked with V-Soft for seven years, but nothing had come of it. From the email to the first day of work at the client was eight days. [17:44] Marc wants everyone to understand this: When you are going through this kind of job search, you have no control over the timing. [18:02] The last time Stan was a full-time employee was years earlier. He has been contracting since that time, until this job. It feels good to have a regular paycheck. [19:09] Stan is one of Marc’s poster children. The big challenge was to keep Stan positive and moving forward. Stan got frustrated dealing with recruiters. It took a long time. If Stan could talk to himself two years ago, he would say, keep putting one foot in front of the other. Do what you need to do. Educate yourself. Get out. Meet people. [21:36] Marc’s final thoughts: Are you inspired by Stan’s story? I hope it would inspire you to be resilient and stick with it. Stan does not give up. Mentioned in This Episode: CareerPivot.com/blog Marc@CareerPivot.com Contact Marc, and ask questions at Careerpivot.com/contact-me. Marc is accepting new clients, so reach out to him. He will supply a link to his calendar to set up a call. Please pick up a copy of Repurpose Your Career: A Practical Guide for the 2nd Half of Life, by Marc Miller and Susan Lahey. When you complete reading the book, please leave an honest review on Amazon. CareerPivot.com/ryc-resources (Repurpose Your Career Resources) CareerPivot.com/episode-45 Please take a moment — go to iTunes, Stitcher, or Google Play. Give this podcast a review and subscribe! If you’re not sure how to leave a review, please go to CareerPivot.com/review, and read the detailed instructions there. Watch for news of the membership community of the CareerPivot.com website. Marc has an initial cohort of members helping him develop the content. Email: PittsburghStan@gmail.com Email: Stan@CrucialConnection.com Bayer Corporation Mobil Oil Cargill AkzoNobel Certified Microsoft Network Engineer Sullivan University Yum! Brands SAS CompTIA Certifications Coursera Lynda.com Springboard Sharp Sight Labs Udemy JMP Tableau R V-Soft Dice  

Here's a template I could keep in reserve and roll out every few weeks: “This coach is part of the Jack Leggett coaching tree…” That's because that coaching tree is so very vast. Well, it's [...]