Chef Mark from Sullivan University Comes to Clintondale


Kierra Stuart, Reporter

On Tuesday, November 20th, Chef Mark from Sullivan University came to Clintondale. He did a demonstration on how to make Veggiestir-fryy and talked about Sullivan University.  Here is some of what he told us:

Chef Timothy Tucker, who is a graduate of the Sullivan University’s National Center for Hospitality Studies, appeared as a guest on “Megyn Kelly TODAY” on Sunday, January 28, 201,8 to showcase recipes with one of his former students, Patricia Sujballi-Nesbit. Chef Tucker’s appearance on the show was a high point of a great career that has taken him from working in the country’s most renowned restaurants,frozen-food industry and an organic farm to establishing a culinary-arts program for some of the less fortunate. In 2005, Tucker took a job as an Executive Chef at the Salvation Army’s Center of Hope Meal Service located in Louisville, where he cooked meals for 400 low-income men, women, and families. Chef Tucker designed a 10-week course that taught kitchen skills, and helped people who were living below the poverty line pursue into a culinary career. That’s how, the Salvation Army’s Culinary Arts Training (CAT) program came to be. Students in the program learn many things, including knife skills, food terminology, kitchen safety standards, recipes, and great work attitudes while learning about Chef Tucker’s philosophy of fresh and organic ingredients.