A Behind the Scenes Glimpse of Experts in Action
Have you ever wondered what it’s like to work in a professional kitchen? Are you passionate about creating beautiful dishes or mouthwatering desserts? If you answered yes, Sullivan University’s College of Hospitality Studies has an event that is just for you!
Students will spend a morning in the kitchens with our chefs and learn new culinary or baking and pastry skills, get a Q&A with an Admissions Advisor, as well as a tour of the campus.
Do not miss out on our LAST Chef Shadow of the School year!
Chef John Foster CEC, CHE, is a full time instructor and the Culinary Chair at Sullivan University’s College of Hospitality Studies (CoHS) in Lexington, Kentucky. He joined the Faculty in August of 2006 and is responsible for teaching Advanced Technique, International Cuisines and The Externship Program.
Chef Foster has spent the past 20 years of his career as a working executive chef here in Lexington. The restaurants he has been involved with are noted for their dedication to local and seasonal ingredients, a focus on fresh flavors and attention to detail in all facets of the kitchen. Dudley’s Restaurant was the first executive chef position for Chef Foster in Lexington and he used the restaurant as a platform to promote many regional growers and producers. The campaign for local sustainable food continued through positions as a corporate chef for Joseph-Beth and as the chef owner of Harvest Restaurant until he sold it in the spring of 2006. He and his wife Nance Everts are co-owners of The Sage Rabbit located a short block away from their original restaurant in the Chevy Chase neighborhood of Lexington. The Sage Rabbit continues their commitment to local and sustainable food in relaxed and comforting surroundings. With an emphasis on fresh ingredients with a creative approach the Sage Rabbit is the realization of their work.
Before coming to Kentucky, Chef Foster worked in New York City and in upstate New York’s wine country. He is a 1989 graduate of The French Culinary Institute and a 1998 recipient of the school’s Culinarian of the Year Award honoring the schools outstanding graduate in the culinary field.
July 16th 8:30am - Noon