Chef David Moeller has been a Chef Instructor at Sullivan University's National Center for Hospitality Studies (NCHS) in Louisville, Kentucky for 19 years. In his current position, Chef Moeller instructs students in Advanced Culinary Techniques, and is a coach for the Sullivan University student hot food competition team. Chef Moeller has also taught Basic Culinary Skills and Theory, Garde Manger, Menu Creation, Wines and Spirits, Catering, Dining Room Service and Purchasing.

Prior to his employment at Sullivan University, Chef Moeller began his culinary career in 1981 working for the Grisanti Company, a group of three restaurants, specializing in fine dining Northern Italian cuisine, and regional American cuisine. Chef Moeller worked for the Grisanti Company in all kitchen positions until 1986 when he was hired as Chef Tournant at Vincenzo's, another fine dining restaurant in Louisville, Kentucky. In 1988, Chef Moeller moved to Providence, Rhode Island to pursue a degree in Culinary Arts from Johnson and Wales University, which he completed in 1989. In addition to attending culinary school full time, Chef Moeller worked full time as a Pastry Chef at Michael's Gourmet, one of the largest catering houses in Providence.

Having completed his culinary degree, Chef Moeller returned to Louisville as Chef de Cuisine at Jack Fry's, until being lured back to Vincenzo's where he worked as Chef de Cuisine, until his appointment as Chef Instructor at Sullivan University, where in 1996, he opened Winston's restaurant, a three and a half star restaurant on the Sullivan University campus, as Executive Chef.

In 1997, Chef Moeller moved to Chicago Illinois as Executive Chef of Bistrot Zinc, an authentic French Bistro in the heart of the city, until his return to Louisville and Sullivan University.

Chef Moeller's work has been featured in several periodicals such as Chef Magazine, Southern Living, and Chicago Magazine, and he has also appeared on many local television news stations, demonstrating his talent and love of the culinary profession.

Chef G. Allen Akmon is the Department Chair for the Culinary Arts programs at both the Louisville and Lexington Campuses. Chef Akmon has been with Sullivan University for eleven years teaching at and administrating on both campuses.

During his tenure with the National Center of Hospitality he has taught all Culinary Disciplines in lab and subsequent theory class and has become, because of his career path, a passionate specialist in International Cuisines.

Chef Akmon's culinary education began at the age of 15 as a dishwasher and soon-to-be prep cook at Giovanni's Italian Village, a small family owned restaurant, in Marin County California. 1990 brought his graduation from Johnson & Wales University with a degree in Culinary Arts. After a promotion to Chef de Cuisine at The Café at Wexford in Hilton Head Island, South Carolina, Chef Akmon secured employment in Morgins Switzerland, a small ski village in The Swiss Alps. After one winter season at The Hostelerie Bellevue, he began work at the five star leading hotel of the world, Grand hotel Victoria-Jungfrau in Interlaken Switzerland.

On Leaving Switzerland Chef Akmon spent a summer season in Le Lavandou, France on the French Riviera before leaving Europe to spend six months exploring Nepal, India, Thailand, Indonesia and Malaysia complete with a full session of Thai cooking instruction at The Oriental Hotel in Bangkok Thailand. The final destination of this journey was Sydney, Australia where Chef Akmon worked as The Chef de Cuisine for Juste Nous, Sydney's largest catering company.

Returning to The United States he was hire as Chef Tournant in Wolfgang Puck's Spago Las Vegas a year later this was followed by an Executive Sous Chef's position at the South Carolina Yaght Club in Hilton Head, South Carolina.

Just prior to arriving at Sullivan University Chef Akmon spent five years as Executive Chef within The Precision Restaurant Group in Colorado Springs, Colorado and since arriving at Sullivan University he has become certified by the American Culinary Federation as an Executive Chef, a Hospitality Educator and is an Accredited Certification Examiner.

During his time at Sullivan University, Chef Akmon has been involved in some unique activities. He has acted on multiple occasions as The Private Chef to the Ruler of Dubai, Sheikh Mohammed Al Maktoum and his wife Princess Haya of Jordan.

He is a consulting expert witness in Restaurant legal issues and is continuing to work at changing the way people eat through his efforts in educating people as to healthier options through The Harriet B. Porter Cancer Foundation and The Louisville Mayor's Healthy Hometown Movement. Chef Akmon continues to work annually with Churchill Downs and The Taste of The Derby to highlight many Sullivan Students that assist celebrity chefs from all over America both on and off campus in the name of Hunger Relief.

With almost 25 years of culinary experience here and abroad, John Castro has found a home at Sullivan University's National Center for Hospitality Studies, where he is Executive Chef at Winston's the ("real time") restaurant for students of the National Center for Hospitality Studies. Castro has been at NCHS for close to 20 years as a chef instructor and has taught thousands of students everything from basic skills to the intricacies of international cuisines. Prior to his teaching career, he spent time as a consultant and chef at the Lai Lai Sheraton Hotel in Taipei, Taiwan, gaining firsthand experience in Asian cuisine. Closer to home Castro was the Executive Chef at Hasenour's Restaurant a Louisville landmark.

In addition to attending Northwood Institute in West Baden Springs, Indiana, Castro holds an associate degree from the Culinary Institute of America in Hyde Park, New York. He holds eight medals from culinary salons and is a participating member of the Escoffier Society and the Chaine De Rotisseur. Castro and his recipes have been featured in Chef Magazine, The Culinary Review, Louisville Magazine, Southern Living, Chef Educator Today, Mid-West Food Service News, the Lane Report, Splendor in the Bluegrass and the Louisville Courier Journal. He has also appeared on HTV/Hospitality Television, Good Morning America with Emeril Lagasse; most recently Chef Castro and his brother were on "Throw Down" with Bobby Flay on the Food Network, as well as the Travel Channel on Taste of the Nation for his creation "The Not Brown". His food styling work has also been featured in national food and beverage advertisements, corporate report publications and restaurant menus. Recently, for example, he prepared and styled food for a Chef Magazine story about Chinese cuisine expert and author Barbara Tropp. Chef Castro has also been a guest chef at the famed James Beard House in New York City.

As Executive Chef of Winston's, Castro oversees a restaurant designed as the "capstone" practicum in the last quarter of studies for NCHS culinary students. Winston's is a place where students gain experience in a functioning restaurant environment; the students take these experiences out into the hospitality industry upon graduation. While most chefs staff their with permanent employees, Castro has the challenge of a new class of students every 13 weeks, not to mention the seasonal change of Winston's menu, usually four times a year, allows for a creative Tsunami.

Yang Kee Noodle Restaurant where Castro is a partner and consultant for menu creation and design, and has enjoyed glowing reviews for this venture. http://www/yankeenoodle.com/
Castro has worked with Martin Yan at the GE Monogram Experience Center. Chef Castro was recently chosen to sit on the Board of Directors for DiRoNA (Distinguished Restaurants of North America). Southern Indiana roots and his experience in cooking Asian cuisine make Castro a well-rounded helmsman for Winston's. In fact, it is this mix between his mother's Kentucky-born passion for gardening and his father's Asian-born passion for food that he credits his varied interests. Castro's enthusiasm instills in the students not only knowledge but also confidence to succeed in a wide array of venues across the country and around the world.

Chef Robert W. Beighey is the Associate Culinary Chair of the Evening & Weekend Division and a full time Associate Professor/Chef Instructor at Sullivan University's National Center for Hospitality Studies (NCHS) in Louisville, Kentucky. Chef Beighey teaches introductory through advanced culinary classes; is a coach for the Sullivan University Culinary Competition Team; and mentors and instructs the NCHS nights and weekend classes and students at the University.

Prior to his appointment at Sullivan University he held a position as Chef Instructor at the world famous hotel and resort property, Gaylord Entertainment Opryland Hotel. Chef Beighey was the first and only full time Chef Instructor for the 20 year, ACF (American Culinary Federation) approved, apprenticeship program. He also served as the head coach for the programs junior hot food and Baron Galand Knowledge Bowl teams, in 2001. In the spring of 1998, Chef Beighey was hired and tasked with the creation, development, and implementation of the American Culinary Federation Member Services Center at the national office in St. Augustine, FL; focused on membership and certification requests as well as culinary specific requests from the organization's chef members.

Chef Beighey's culinary education began as an apprentice at the age of 15. He is a graduate of Johnson & Wales University, Associates in Culinary Arts at the Providence Campus and Bachelors in Hotel/ Restaurant Management from Sullivan University. He received his Certified Hospitality Educator designation in 2008 from the American Hotel & Lodging Education Institute, Approved Culinary Evaluator in 2007, Certified Culinary Administrators designation in 2006, and Certified Executive Chef designation in 2001 from the American Culinary Federation.

January 2012, Chef Beighey was the recipient of the local ACF Kentucky Chapter Chef Professionalism Award. Chef Beighey has been a contributing member, over the last 4 years, on the ACF Certification Commissions' test writing subcommittee for the production and standardization of the organizations CEC (certified executive chef), CSC (certified sous chef), and CEPC (certified executive pastry chef) level specific written certification exams. In the early spring of 2008 he was appointed as Vice President for the ACF Kentucky Chapter; prior to this appointment he was the Membership Chair for two terms. Chef Beighey has been involved with the American Culinary Federation most of his culinary life and officially became a member in 1997.

Chef Beighey has written for and been featured in Food & Dining Magazine, Louisville Edition, The National Culinary Review; trade magazines of the ACF, Adweek Online; a weekly web based trend site, and The Principles and Process of Cooking; an educational trade video, as well as being on local TV News stations in Louisville, KY, Nashville, TN, and Providence, RI for his cooking talents.

Chef Mudd, a Louisville native, worked his way up at some of the city's finer hospitality establishments including:

• The opening of the Galt House Hotel
• First Executive Chef at the Executive West Hotel (now Crown Plaza)
• Executive Chef at Hunting Creek Country Club

Chef Mudd has also ventured into his own entrepreneurial pursuits operating an off-premise catering firm and brokering restaurant equipment. As a founding member of the local American Culinary Federation chapter, he served as Treasurer for five years and President for three years. His peers recognized him as:

• Chef of the Year in 1981 and 1983
• Recipient of the 2009 Hermann G. Rusch Award for exemplary achievement and continuing education to culinary arts
• Culinary Educator of the Year in 2010

In the early 80's while holding down a chef's position, he got his first taste of teaching culinary at the Kentucky State Reformatory offering inmates an opportunity to learn a trade and enter the workforce when released. This led to part-time teaching stints at Jefferson Community College and Northwood Institute. As a full-time chef instructor with Sullivan since 2000, he teaches Basic Culinary Skills, Garde Manger, Foodservice Purchasing and Food & Beverage Cost Control.

Chef Mudd has a ten year history of service with the Salvation Army and currently serves as a member of their Advisory Board. Since its inception, he has worked to promote the Salvation Army's Culinary Training Program, teaching classes, planning curriculum and providing teaching materials. This initiative has led to the participation of many other Sullivan chefs in the program and the university's sponsorship of a Culinary Arts Scholarship every eighteen months for a deserving member of the Salvation Army program. In 2007, Chef Mudd was awarded Sullivan University's Community Service Award for years of dedication and belief in helping the less fortunate in the community.

Chef Mudd prides himself on the preparation of simple, hearty country foods that people in the region have enjoyed for many years. He believes good food doesn't have to be fancy or fussy as long as quality ingredients are treated with respect and skills are continually honed.

Chef Katie Payne is currently serving as Chef Instructor of Sullivan University's National Center for Hospitality Studies (NCHS). Chef Payne teaches International Cuisine and at times Basic Culinary Theory and Lab. Her restaurant career began in Lexington, Kentucky in the mid-1980's, where she held several positions in the front of the house. There she was exposed to fine dining, where her curiosity and interest in food preparation and presentation became a priority.

She is a graduate of the Culinary Arts program at Sullivan University's National Center. As a student, she was chosen to participate on the NCHS's nationally acclaimed culinary competition team. She was awarded the bronze medallion for her efforts during Sullivan's first-time venture into hot-food competition. While completing her coursework, she served as a Teaching Assistant and held the position of Sous Chef at the 3½ stars Winston's Restaurant.

Upon leaving Sullivan, she began a two-year stay at the Inn at Blackberry Farm, one of the United States' top-rated resorts. She began as a breakfast\lunch prep cook and eventually became "first cook" for evening service. Her first experience at this level of culinary style and presentation was extremely demanding and rewarding. From Blackberry Inn, she moved to a position at Caneel Bay Resort in St. John, US Virgin Islands. There she served as Chef de Partie at Turtle Bay, the resort's exclusive fine dining restaurant.

Immediately prior to assuming her teaching position at Sullivan, she served as Executive Chef in charge of the "Home Meal Replacement" division at Phil Dunn's Cookshop in Lexington, Kentucky.

Chef Payne's professional associations include membership in the American Culinary Federation, Slow Food USA, Southern Foodways Alliance, Chefs Collaborative and Women Chefs and Restaurateurs. She is involved with Chefs Move To Schools, supporting President Obama's initiative to improve children's eating habits. She is also an avid supporter of several charitable organizations in Louisville, such as the Salvation Army, the Food Literacy Project, Dare To Care Food Bank and Gilda's Club. She is a passionate supporter of the locavore, farm-to-table crusade in the food industry.

Chef Payne is currently pursuing the designation of Certified Dietary Manager.

Thomas J. Smith is a full time Chef Instructor at Sullivan University's National Center for Hospitality Studies (NCHS) in Louisville, Kentucky.

In his position, Chef Smith teaches incoming students in Basic Culinary Skills as well as Purchasing, Food & Beverage Cost Control, Sanitation and Personal Private Chef course. Prior to his appointment at Sullivan University, he held Chef Instructor positions at Lake Tahoe Community College and St. Louis Community College at Forest Park. Chef Smith's culinary career started at the age of 14.

He has worked in restaurants, hotels, owned his own Restaurant and Catering business, served as a Private Chef aboard Motor Yachts, and held Executive Chef positions at America's Center and Sheraton City Center in St. Louis, Missouri, and Harrah's Casinos in Tunica, Mississippi, Lake Tahoe, Nevada (where he directed culinary operations of 14 restaurants including 2, 4-star, 4-diamond, DiRoNA and Wine Spectator Award winning Restaurants.) and St. Louis, Missouri.

He has also held General Manager and Food and Beverage Director positions in the field. Chef Smith is an honors graduate of the Culinary Institute of America, class of 1987, where he apprenticed with three Certified Master Chefs, who were members of the U.S. Culinary Olympic team. He also received his Bachelor of Hospitality Management from Sullivan University.

He has been involved with the opening of many foodservice operations including the Edward Jones Dome and America's Center in St. Louis, Missouri, as well as numerous operations with Harrah's, Harvey's and Showboat Casinos.

Born in Rome, NY, Chef Danielle Gleason was raised in an American-Italian family where food was an expression of culture and a way of life. Also residing in Charlotte, NC, Chef Gleason made Louisville her home in 1997. She has been involved in the Restaurant/Hospitality Business since she was 15 years old.

A graduate of Sullivan University with an Associate Degree of Science in Culinary Arts and a Bachelors Degree in Hospitality, Sullivan gave her the opportunity to expand that focus into a career for life. While she attended Sullivan University she assisted in the management of Winston's, which is a three and a half star fine dining restaurant located on campus. At Avalon Restaurant she began work as a prep cook and part-time Garde Manger, moved to full-time Garde Manger and Asst. Pastry Chef, and then was promoted to full-time Garde Manger and Pastry Chef.

Chef Gleason is a part of the planning and execution of the Sullivan University Culinary/Baking Camp. Presenting at local high schools Chef Gleason educates young people not only on food choices but also on becoming a professional in the Foodservice industry. She has worked with Lactalis Food Service, a US owned Cheese Company that envelops many food service and retail cheese companies. She has spoken locally and nationally on cheese, and Beer and Food pairings, Food Styling for Food and Dining, KY Monthly, and has appeared on Local TV - Secrets of Louisville Chefs, Good Morning Kentuckiana with Terry Meiners. Chef Gleason maintains awareness of Local Farmers Markets, and volunteers with other local Chefs to cook and showcase products grown by Alford Farms; also volunteering time to charities such as The Gilda House, Salvation Army and Table of Plenty. She holds a Servsafe Proctor/ Instructor Certification and was ACF Secretary 2005-2008, and Knowledge Bowl Coach 2004.

Accomplishments include events such as: International Catering Association Conference, CATERSOURCE Conference, National Cheese Association Event, Golden Toque Dinner, Sullivan University events, and Taste of Louisville; assisted with food styling for General Electric Advantium oven cookbook and recipe testing and Stoli Vodka Holiday photo shoots.

Chef Eugene Bell is presently a full-time member of the National Center for Hospitality Studies at Sullivan University. Although most of his culinary education has been through the "School of Hard Knocks" he holds an Associate's degree in Culinary Arts and a Bachelors Degree in Hospitality Management both from Sullivan University. He currently instructs classes in Basic Skills, Garde Manger, Food and Beverage Cost Control and Purchasing. Along with his duties as a faculty member he is also one of the assistant coaches for the Sullivan University Hot Food Competition Team.

Chef Bell accumulated better than 25 years in the Hospitality Industry prior to accepting his teaching position at Sullivan University. Most recently, he was an Executive Chef for Dupree Catering, Inc. in Lexington, Kentucky. Prior to this position, he was the Executive Chef for Ala Carte Food & Wine, a gourmet, retail, deli and catering operation in Indiana.

His studies in architecture and computer science at Ball State were well-utilized at the University of Evansville, managed by Sodexho Management Services and at the University of Southern Indiana managed by Marriott Education Services. He was the Executive Chef and Unit Project Manager at both locations where he oversaw renovation projects of $3 million at the U of E Dining Hall and an $11 million renovation of the Student Union building at USI including the foodservice areas, cafeteria, food court, and banquet and catering facilities.

Chef Bell owned his own consulting business where he worked with small independent owners from blueprint to full service operation, performed Research and Development with International Food Design and managed the cook room at Park 100 Foods, manufacturing 75,000 pounds of food products a day for various clients, including Allen Foods, Dairy Queen and Boston Market along with other national chain operations, wholesalers and retailers.

Chef Bell spent 14 years in the private club industry with Club Corporation of America and independent country clubs including The Petroleum Club, Springfield Country Club and Lexington Country Club.

He holds a Les Amis d'Escoffier Honor Medallion for a Gold Medal, fourteen course, Les Amis d'Escoffier dinner, and a Chef Professionalism award from the Bluegrass Chefs and Cooks Association, ACF (American Culinary Federation). Chef Bell was a founding member and held the positions of Secretary /Treasurer in the Tri-State Chefs and Cooks, ACF, Secretary / Treasurer and President in The Bluegrass Chefs and Cooks, ACF and Vice-President, President and Chairman of the Board in The Kentucky Chapter ACF

Chef Bell participated as local talent for cooking shows in Lexington, Kentucky with the "What's Cooking at Randall's" series. He also appeared for eight months as the weekly "morning Chef "on WKYT, Evansville, Indiana. He has made numerous appearances on local media and has been featured in and written articles for local and regional publications including Food & Dining, Louisville Business First, Midwest Foodservice News, The Lexington Herald Leader , The Culinary Review and The Evansville Courier and Press.

Kathy Ballard originally from Inez, Kentucky, Mrs. Ballard has traveled around the world and acquired vast experience in cooking, institutional housing, human resource management, administration, personnel management, and public speaking. She served as a member of the Board of Directors for the Air Force Enlisted Village (AEFV) located in Shalimar, Florida. This private non-profit corporation is a retirement village composed of 378 units and an $11 million dollar 64-unit assisted-living complex. Fund raising and design of this facility was accomplished during her tenure on this board. Her knowledge enabled her to make valuable input to the CEO of the AEFV on issues dealing with food preparation and complex institutional housing issues. She has served on advisory boards that advise the chief operation officers for the Army and Air Force Exchange Service and the Defense Commissary Agency. Mrs. Ballard has also served as Vice President for College Relations for the Community College of the Air Force. In this capacity, she directed the public affairs, professional publications, and student services out-reach functions for the 600,000–student body. She went down in Air Force history for being the first woman to be selected as a Command Senior Enlisted Advisor. In this capacity she was the personal advisor to the Air Force Material Command four-star General and ten other General Officer Center Commanders for 102 units worldwide. She was responsible for all matters affecting the leadership, quality of life issues, welfare, and morale for over 26,000 enlisted personnel

An early avocation for cooking led to culinary and baking classes in England, Washington DC, New Orleans, Columbus, Ohio, and Cabo, Mexico. Retirement led her to Louisville, Kentucky and the achievement of formal culinary training. She earned a Personal Chef Certicate, Associate Degrees in Culinary Arts (Summa cum Laude), Baking and Pastry Arts (Summa cum Laude), Hotel and Restaurant Management (Summa cum Laude). She also has Associate Degrees in Management and Human Resource Management plus a Bachelor of Science in Management/Human Resource (Summa cum Laude) and a Masters in Business Administration. Her advancement into corporate level positions led to opportunities for training in Total Quality Management to include Basic Facilitators Course, Quality Performance Indicators course, Team Training, and Theory of Constraints. Her vast experience and creative thinking has enabled her to teach Basic Nutrition, Serv-Safe Sanitation, Baking I, Hospitality Management and Supervision, Purchasing, Food & Beverage Cost Control, and Wine and Spirits during her tenure.

She has been recognized repeatedly throughout her career. During her culinary training, she received recognition when she was selected for the Culinary Competition Team and later was awarded the President's Cup when she graduated from the National Center for Hospitality Studies degree programs. The Dayton, Ohio YWCA recognized her as Career Woman of the Year. She was selected by the Chief Master Sergeant of the Air Force to act as an advisor to the Defense Advisory Counsel on Women in the Services (Presidential Appointed Committee). She later was selected to represent the United States Air Force in the groundbreaking ceremonies, with then President Clinton, at the Women's War Memorial. Secretary of the Air Force Edward L. Aldridge awarded her the Secretary of the Air Force Leadership Award from a competitive pool of 11,209 persons. At each formal educational stage of her professional leadership development, she was recognized as the #1 Honor Graduate and Distinguished Graduate of her graduating classes. She was also selected by her peers, at intermediate level leadership training, as the Commandant's Award for Leadership winner.

Chef Mike Cunha a Chef Instructor at Sullivan University's National Center for Hospitality Studies (NCHS) in Louisville, Kentucky had 30 years of industry experience prior to joining the staff at Sullivan. Chef Cunha holds an Associates Degree in Culinary Arts and Baking & Pastry Arts along with a Bachelors Degree in Hospitality from Johnson & Wales University.

In his current position, Chef Cunha instructs students in Basic Culinary Theory, Basic Culinary Lab, Purchasing, Food and Beverage Cost Control, International Cuisine, Advanced Techniques and Garde Manager.

Prior to his employment at Sullivan University, Chef Cunha was Operating Partner/Executive Chef at Limestone Restaurant in Louisville. Prior to that he was Executive Chef de Cuisine at the Oakroom at the Seelbach Hotel, Kentucky's only AAA five diamond rated restaurant. In his career Chef Cunha has participated in five separate James Beard events, three dinners at the James Beard House, one event at the Marriott Marquis Hotel in New York and one event at the Peabody Hotel in Memphis, TN.

Chef Cunha's work has been featured in various periodicals such as Louisville Magazine, Southern Living, Wine Spectator, The USA Today, Business First, Food Arts and Nations Restaurant News. Chef Cunha has taken an active role in the community working with the March of Dimes, Hospice Care, the Home of the Innocents and Family and Children First Foundation and the Salvation Army Culinary Program.

Chef Cunha holds an Associate of Science in Culinary Arts and Pastry Arts, and a Bachelor in Foodservice Management.

Chef Cunha was awarded the 2011 Chef Educator of the year award from the Kentucky American Culinary Federation Chapter of which he is a member. He is also a member of The Chaine de Rotisseurs and the James Beard Foundation.

Cynthia Chandler is a faculty member who joined Sullivan University as a nutrition and food service sanitation instructor. She joins us after a varied career in both hospital and university affiliated positions.

Cynthia completed her undergraduate degree in Dietetics and Institution Administration from Western Kentucky University. She went on to the University of Kentucky where she was awarded a Master's degree with honors in Clinical Nutrition from the College of Allied Health. Upon graduation, she sat for and successfully passed the board for the American Dietetic Association to become a registered dietitian. She is a licensed dietitian and a certified nutritionist in the state of Kentucky. She is also licensed in the State of Florida as a dietician.

Teaching experience includes classes in nutrition taught at the University of Kentucky as well as health professional training courses taught throughout the state and nation in diabetes care and education. She has worked with the University of Louisville Department of Family Practice as a nutritionist. She worked for the University of Kentucky Department of Medicine in developing training materials for diabetes. Her jobs included seeing patients, training medical students in nutrition and developing educational materials for both patients and health professionals. She has served as newsletter editor for the Diabetes Care and Education Practice Group of the American Dietetic Association, treasurer for the American Association of Diabetes Educators, secretary for the Vegetarian Nutrition Practice Group of the American Dietetic Association.

She has served on the board of the American Association of Diabetes Educators and is a current member of the Food and Culinary Professionals Practice Group of the American Dietetic Association, The American Culinary Federation, The Kentucky Dietetic Association, and the Association of Food and Nutrition Professionals.

Cynthia has completed her personal chef certification and is currently serving on the board for the Kentucky Dietetic Association.

Cynthia completed her culinary training at Sullivan University in the Winter of 2010. She has developed and conducted workshop on canning, healthy southern cuisine and healthy menu ideas in conjunction with her Chef colleagues.

Chef Wheatley worked as a volunteer at a church picnic in the mid-nineties and got a rush from the pace and the atmosphere of cooking and serving so many people. After that he volunteered to help with other events, which lead him in his current direction, and to his passion for cooking and the culinary industry. He worked at Allstars sports bar and grill and was promoted to lead cook in the first month. A couple of years later he became owner and Executive chef of his own restaurant, The Jukebox. While in the business he attended Sullivan University and earned an associate’s degree in culinary arts and his associate’s degree in baking and pastry arts, graduating with honors in both. While attending Sullivan he earned 4 silver medals in competition, was ACF Kentucky chapter student chef of the year and KRA student chef of the year. He was sought out to produce and plate food items for Kentucky Monthly Magazine, and was featured in the Tribune, a local Indiana newspaper, as an inspiring new chef.

Since then he has started Chef2B4U catering company, worked as a chef with Farm to Fork Catering Company, where they use fresh from the farm ingredients, from local farms to help grow the Kentucky small farms community, and worked events with Juleps catering company. Chef Wheatley held the position of Executive chef at Grasshopper Distribution Company, where he designed and produced recipes from products from local farms. He opened Doc Crows Smokehouse and Raw bar restaurant in downtown Louisville on whisky row, worked as a teaching assistant and became the culinary tutor at Sullivan University. He was invited to be a consultant and evaluator to the culinary team members at Prosser Vocational School in Indiana where three of the team member’s won medals. Chef Wheatley has also been involved with the FCCLA as a competition judge for high school students looking to grow and join the culinary field. Chef Wheatley is a coach and mentor for the competition team at Sullivan University.