Chef Ann Currie, Certified Culinarian and Certified Pastry Culinarian, is the Hospitality Studies Lab Coordinator at Sullivan University’s College of Hospitality Studies (CoHS) in Louisville, KY. She is a member of the Kentucky Chapter of the American Culinary Federation (ACF), Les Dames d’ Escoffier and the Southern Foodways Alliance. Chef Currie was born in Kentucky and raised in Georgia. She worked as an elementary school teacher for 16 years after receiving her bachelor’s degree in Early Childhood Education from Georgia Southern University. As a military spouse, she and her family moved 15 times, in 30 years throughout the United States. After her teaching career, she decided to follow her passion for entertaining, cooking and baking and enrolled at Sullivan University. She studied Professional Catering, Baking and Pastry Arts,Personal Private Chef and earned her degrees in the spring of 2015. After graduation, Chef Currie accepted a position with Sullivan University as the Faculty Assistant and Tutor for The College of Hospitality Studies (CoHS). In addition to her work at Sullivan, she owns and operates Joie de Vivre Events in association with MoonDog Productions in Louisville. Joie de Vivre Events in association with MoonDog Productions has done corporate, charitable, private events and weddings. Some of these events include Disabled Vets of America, Relay for Life, Human Resources Command, Fort Knox Organizational Day and League of Women’s Voters-Louisville Chapter. Chef Currie has worked many events with Sullivan University to include: Taste of Derby, Breakfast at Farmington, The American Culinary Federation Conference, Certified Master Pastry Chef,Macy’s Culinary Council, Mayor Fischer’s High School Seniors Recognition, Celebrity Chef Scholarship Dinner, DIRONA Breakfast, American Proud Dinner,British Isle Culinary Competition, Junior Chef Southeast Region Competition, NASA Hunch Competition and Culinary/Baking and Pastry Camp. In addition, she was published as the food stylist representing Sullivan University’s College of Hospitality Studies in the Cooking Department column for Kentucky Monthly Magazine from 2016-2019.