Chef John Foster: Some creative, tasty options for using all that basil growing in your garden
If your garden is like mine, your basil is at this point more of a bush than a plant! Mine…
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John Foster: Losing your way happens, find your center by focusing on what’s right in front of you
Things are a bit unsettled right now. The summer season seems to have accelerated, we’re back in school, and I…
Chef John Foster: An amazing experience in Spain, enjoying the people, the scene and the fantastic food
Spain, was mind-blowing, a trip of a lifetime for me. Prime location in the Basque region, two must-see locations in…
Chef John Foster: Seasons press on and so do chefs; the most creative are trained as craftsmen and artists
The sun turns over again and the seasons press on. It’s summer, officially on the 21st of June, but it…
Sullivan University merger approved, joins with College of Technology, Design and Spencerian
The Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) has approved the merger of Sullivan University, the Sullivan…
Chef John Foster: Yummmm, nothing like fresh summer strawberries to tempt the tastebuds
The image of the strawberry, bright red, plump and glistening with morning dew permeates early summer like a beacon. It…
Chef John Foster: Summer deluge hits markets, take advantage while you can, especially asparagus
The spigots have been cranked wide open, and the summer deluge has begun to hit the markets and then my…
NKITA presents World Trade Center of Kentucky’s International Trade Certification Workshop
International Trade can be complicated to navigate, and it’s important to provide employees a foundation of effective and efficient management…
Sullivan University Physician Assist Program gets major accreditation boost from ARC-PA
The Sullivan University Physician Assistant Program – which was founded just four years ago – has received a major accreditation…
Chef John Foster: What every chef wants and what really comes with a career in the culinary field
Imagine if you could, an empty table, clear of food, utensils, plates and napkins. A bare table made by hand,…
Chef John Foster: We love our pasta — in all forms, but we should try risotto for its versatility and taste
We love our pasta, in just about any conceivable way possible to serve it. It doesn’t even matter that for…
Chef John Foster: Mushrooms, mushrooms — so many ways to make them a special part of your meal
The dichotomy of mushrooms always presents an appealing dilemma to me. On the one hand, you have the reverential tones…
Chef John Foster: behold the elusive ramp; a kitchen delight that is here and gone in the blink of an eye
It’s quite possible that by the time this column is read, the subject of the column will be no longer…
Chef John Foster: Appreciate the early spring crops — embrace mushrooms (nature’s sponge) of all kinds
Ramps, morels, fiddlehead ferns, if these items aren’t familiar to you, you need to get out more, literally! Nothing says…
Sullivan University partners with USA Cares to provide education and training for veterans
Sullivan University is announcing a partnership with USA Cares, a Kentucky-based non-profit military assistance organization, to provide education and training…
Chef John Foster: Get ready for your St. Patrick’s Day feast; here are some Irish cuisine options for you
It is time once again to turn our thoughts to green beer, soggy corned beef and cabbage, and dense soda…
Chef John Foster: Great menu-planning comes down to one mantra — keep moving ahead with purpose
Moving ahead, always moving ahead, that way it’s hard for someone or something to catch you! It’s also the way…
Sullivan University offering opportunity to learn more (online) about its Ph.D. in management program
Prospective students can learn about Sullivan University’s Ph. D. program from the comfort of their own home through a live,…
Chef John Foster: ‘Greens’ time — spinach, kale can be a welcome addition to any meal, if timing is right
Greens are the subject of great debate this time of year. At the first sign of a thaw, or if the soil…
Deadline near for KY Farm to School Junior Chef contest; open to high school, middle school students
Agriculture Commissioner Ryan Quarles reminds Kentucky school cooking teams that they have until March 15 to apply for the sixth…
Sullivan University Center for Learning Northern Kentucky to host free Dale Carnegie breakfast
Members of the public sector can learn how to become stronger communicators during a free Dale Carnegie breakfast being sponsored…
Chef John Foster: Change is in the air — and the kitchen; starting to think greens and noodle bowls
Don’t tell me that it hasn’t crossed your mind. Seventy degrees, light wind, warm sunshine, could it really be? For me it’s also…