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SULLIVAN UNIVERSITY CHEF NAMED INDY ACF PASTRY CHEF OF THE YEAR

Chef Domonic Tardy Sullivan University

FOR IMMEDIATE RELEASE

April 15, 2021

 

Contacts:

Eric Short

Senior Director of Admissions and Marketing

Sullivan University

502-413-8545

eshort@sullivan.edu

 

LOUISVILLE - Chef Domonic Tardy, a Sullivan University Regional Chef Representative, has been named Pastry Chef of the Year by the American Culinary Federation Greater Indianapolis Chapter.

Tardy, who introduces high school students to Sullivan's distinguished College of Hospitality Studies programs, received the award during the chapter's April 10 Presidential Gala, held virtually this year due to the COVID pandemic.

"I am proud to count Chef Tardy as one of our team," said Chef David Hendricksen, Dean of Sullivan University's College of Hospitality Studies. "As a Chef Representative, he demonstrates talent and passion, creating a bridge to continuing culinary and hospitality education. "

Chef Tardy said he was "shocked" to hear he won the Pastry Chef of the Year award.

"It was a great honor to be nominated and recognized for this award," Chef Tardy said. "I am a classically trained chef, which means I have a large toolbox of training, which has allowed me to work as a pastry chef in different capacities from breads to bonbons and petit fours."

"Sullivan University has given me the tools and resources to succeed as a Chef Representative," he said. "I receive great support and guidance from senior leadership which helps me to succeed. Being a Chef Representative has allowed me to showcase my talent in different areas by doing Facebook Live events and online cooking demonstrations."

Chef Tardy has specialized in pastry for many years, particularly chocolate and sugar work with skills in plating and making frozen desserts. To connect with the high school students he is recruiting, he has created a Pastry Squad that meets virtually every month.

"When I go to the high schools and career centers, students get to make and taste Chef Dom’s Smores Crepe, which has quickly become a student favorite," he said. "Some of my favorite pasty items to prepare are chocolate truffles, crepes, cheesecakes, various kinds of tarts, and cakes. I do enjoy working with fresh products, locally grown if at all possible, when in season to prepare different dishes depending on the time of year."

 "I am very proud of everything Chef Tardy is doing for Sullivan and the hospitality industry as a whole," said Dustin Hall, Sullivan University's Associate Director of High School Admissions.

About Sullivan University

Sullivan University is accredited by the Southern Association of Colleges and Schools Commission on Colleges to award Associate, Bachelor’s, Master’s, and Doctoral degrees. Contact the Commission on Colleges at 1866 Southern Lane, Decatur, Georgia 30033-4097, call 404-679-4500 for questions about the accreditation of Sullivan University or visit them online at www.sacscoc.org.

 

The University offers numerous certificates, diplomas, and degrees in career-orientated programs, ranging from business, pharmacy, human resources, I.T. and cybersecurity, supply-chain management, culinary and baking and pastry arts, hospitality studies, conflict management, nursing, allied health sciences, HVAC-R, interior design, and legal studies. Sullivan University has campuses in Louisville and Lexington, an extension in Fort Knox on the U.S. Army Post and a Learning Center in Louisa. Sullivan University also has many programs available partially or wholly online. For more information, visit www.sullivan.edu.