Baking and Pastry Arts

Chef Scott Turner's career in foodservice began in equipment installation and repair on the East Coast. Chef Turner received exceptional training and knowledge in Culinary Arts and Baking and Pastry through the NCHS. His training in Pastry Arts was held primarily under the guidance of Certified Master Pastry Chef Walter "Spud" Rhea. He participated in regional culinary competitions. During his career, Chef Turner was awarded both gold and silver medals in competition by the American Culinary Federation. Additional training has included time spent with Chef Ewald Notter in the study of chocolate, sugar, and pastillage.

Chef Turner worked in some of the finer restaurants in Louisville. A major opportunity arose with the opening of a new resort on Grand Cayman Island in the British West Indies. Chef Turner took on the role of Executive Pastry Chef for the Westin Casuarina Resort. After returning from the Caribbean, the desire to develop and open a restaurant was overwhelming. That desire was realized through the opening of an upscale restaurant in LaGrange, Kentucky. Chef Turner had the opportunity to design, build, open, and operate his own restaurant.

Chef Turner's hard work and passion paid off through the success of the restaurant. While developing the business, Chef Turner worked as a Chef Consultant and Marketing Associate with SYSCO\Louisville Foodservice. It was a challenge acting as chef and owner of a restaurant while working for such a large corporation at the same time. In March 2001, Chef Turner came to Sullivan University as a Chef Instructor, and a new passion was realized through teaching. He has taught in all of the programs within the Baking and Pastry curriculum but has a primary emphasis and finds his true passion in chocolate work. Everyday as a faculty member Chef Turner re-lives that first moment of passion through the eyes and hearts of the students attending Sullivan University. Chef Turner holds an undergraduate degree in psychology and a graduate degree in education.

Chef Derek Spendlove, as a professional chef, food writer, educator and mentor, has shared his expertise with many aspiring and seasoned chefs for over 30 years. Born and raised in Ireland, Chef Spendlove trained in the traditional European techniques and earned his City & Guild examination in Culinary Arts and Hotel Management. He is an ACF Certified Executive Pastry Chef (CEPC) and Certified Culinary Educator (CCE). He is also a member of the Honorable Order of the Golden Toque (HOGT) and the Academy of Chefs.

He currently serves as Chairman of the Baking and Pastry Arts Program for the National Center for Hospitality Studies at Sullivan University. Additionally, he is Team Manager of Sullivan University's award-winning student Competition team and has been certified by the ACF as a national culinary judge.

Over the years, Chef Spendlove has had food articles published in several national publications. He has been an avid competitor in culinary competitions, successfully competing in numerous events held in Holland, the United Kingdom, Germany and Ireland. In 1988 Chef Spendlove received a gold medal representing Ireland on their national team in the Culinary Olympics held in Frankfurt, Germany.

In 2002 the American Culinary Federation awarded him Educator of the Year. Additionally, in 2003 he received the National Chef Professionalism Award from the ACF. Chef Spendlove has recently been instrumental in the redesign of the Certified Master Pastry Chef (CMPC) practical exam. In 2010 the ACF Certification Commission honored him with an appointment as Chair. The Commission oversees the certification requirements and practical examinations for over 22,000 ACF members.

Chef Bob Straw received his B.A. in telecommunications from Indiana University. He received his A.S. in Baking & Pastry Arts from Sullivan University. He is a Certified Executive Pasty Chef (CEPC), Certified Hospitality Educator (CHE).

Chef Straw worked in television for almost 11 years before returning to school to get an Associate Degree in Baking and Pastry Arts from Sullivan University. After graduating Chef Straw worked at Casa Grisanti Restaurant and was pastry chef at Hunting Creek Country Club and Twinbrook Hotel and Apartments. He returned to Sullivan University as a Chef Instructor for the baking and pastry arts program in June 1992.

Chef Straw has been a Chef Instructor with Sullivan's Baking and Pastry Arts department for approximately 19 years, and has taught a variety of classes in the program. He currently teaches Baking I, but has taught all the classes within the Baking & Pastry Arts Department.

Chef Straw has competed in food shows with the American Culinary Federation and won two gold medals. Chef Straw has also had several articles published in American Culinary Federation's National Culinary Review and one published on wedding cakes in The Louisville Wedding Planner.

Chef Straw did outside catering functions for many years and a variety of wedding cakes but now concentrates on teaching full time and working with his students whenever possible for any additional help they may need to accomplish their goals. In addition to managing a full teaching load Chef Straw also assists with various functions, demonstrations and events both for and outside the university including the community, the metro and surrounding areas.

Chef Becky Woehrle, Certified Working Pastry Chef AND Certified Hospitality Educator, is a Baking and Pastry Arts Instructor at Sullivan University's National Center for Hospitality Studies (NCHS) in Louisville, KY. She is a member of the Kentucky Chapter of the ACF, Women Chefs and Restaurateurs and the Bread Bakers Guild of America.

Chef Woehrle was born and raised in Louisville. She worked as an Advertising Account Manager in San Diego, CA for four years after receiving her Bachelors Degree from the University of Florida in Gainesville, FL.

She returned to Louisville and worked as a baker for La Peche/Lilly's Restaurant. Her passion for baking compelled her to study baking and pastry arts. She entered Sullivan University's Baking and Pastry Arts program and continued to work for Kathy Cary until she earned her degree in 1996.

After receiving her Associate Degree in Baking and Pastry Arts, Chef Woehrle created, owned and operated Divinity Catering, specializing in fine desserts. She spent five years running Divinity before selling it to raise a family.

Chef Woehrle returned to Sullivan in 2003, she teaches Baking I, Baking II and Classical Baking and oversees the Baking and Pastry practicum. In addition to her teaching responsibilities, Chef Woehrle has represented Sullivan University at the annual Food Educator's Network International Conferences, Regional ACF meetings and the Bread Bakers Guild "Camp Bread 2005".

Chef Woehrle also was one of the three instructors and 22 students chosen to assist Framboise Catering of Staten Island, NY to cater for the United States Delegation during the 2008 Summer Olympic Games in Beijing, China. She was once again chosen to lead the baking team for the 2010 Winter Olympic Games in Vancouver, Canada.

Growing up in a military family, Chef Barbara Turner has been exposed to many different cultures. Cooking was a big part of her life growing up.

As a little girl, she learned to cook many Vietnamese dishes from her mother. Her mom decided to learn how to decorate cakes and took some classes. She passed on what she learned to her daughters and Barbara was captivated. Cake decorating became a hobby and a passion. Her passion became a career after completing an Associate's Degree in Baking and Pastry.

As the pastry chef for the Louisville Country Club, her skills grew and developed. During her time at the Club, she managed a full time pastry kitchen that produced desserts, breads, pastries and candies on a daily basis.

She left the Club to be a full time mom, but her passion for cake decorating led her to start her own cake business. Producing and decorating Wedding cakes, celebration cakes and cupcakes became a part time career, including cakes for the Courier Journal and Yahoo! She has received additional training from Fechlin Switzerland Master Classes at Midwest Imports in Indianapolis, Indiana. Training included Showpieces, Pralines and truffles, Individual pastries, Miniardies, Plated desserts, and Entremets. She has also attended Master classes from The French Pastry School in chocolate, petit fours, fondant, and gum paste flowers.

She is a member of the American Culinary Federation and in 2009 received her certification for Certified Working Pastry Chef. She began as an adjunct instructor for Sullivan University in 2007, teaching the Evening and Weekends Baking 1 lab. She believes the only thing better than knowing how to bake is to be able to teach someone else how to bake. She became a full time faculty member in 2011 and is excited to be involved with a research and development role in the creation of new breads and pastries that are gluten-free. Bringing these new products and ideas to the classroom and lab will be her next challenge.