Maggie Green, owner of The Green Apron Company, is a graduate of Culinary Arts Management program at Sullivan University’s National Center for Hospitality Studies. Maggie was already working full time when she decided to return to culinary school, so she needed a university that that would allow her to return home on the weekends and work while she completed her degree. She had a bachelor’s degree from University of Kentucky, and Sullivan University worked with transfer credits she had earned to help her finish her Culinary Arts Management degree in a year, rather than the typical 18 months to complete. Maggie praises the way Sullivan presented itself as a university, and notice how well kept the culinary labs are.
Maggie also enjoyed the hands-on approach and being able to work side by side with the chefs and other students. Maggie said, “The instructors were very well trained, were interested in the students, and expected a lot out of the students, which helped them prepare for a professional career.” Maggie is the author of two cookbooks: Tasting Kentucky: Favorite Recipes from the Bluegrass State, published in April, 2016 and The Kentucky Fresh Cookbook published in April, 2011.