Chef Derek Spendlove, Sullivan University Baking and Pastry Arts Department Chair has been named to the Board of Directors for the Kentucky Children’s Health and Fitness Fund. Chef Spendlove is using his 25 years+ experience to help First Lady Michelle Obama. Chef Spendlove was chosen to be Kentucky’s representative to the “Chefs Move To Schools” program, incorporating more than 50 chefs from the American Culinary Federation in an extension of First Lady Michelle Obama's “Let's Move!” campaign to promote proper nutrition and fighting obesity. The chefs were called upon to work with a school in their community to teach parents, teachers, administrators and students about food and nutrition.

“Teachers have a responsibility to educate their children to understand what it means to eat a really well balanced diet throughout the day,” Spendlove said, adding that changes to students’ lifestyles will be long lasting.

By working with the Chefs program and KCHFF, Chef Spendlove says “We're going to be establishing a good foundation for the rest of our lives,” Spendlove said.

Chef Spendlove trained in the traditional European technique and earned his City & Guild examination in Culinary Arts and Hotel Management. He is an ACF Certified Executive Pastry Chef and Certified Culinary Educator. In 2000, the Kentucky Chefs Association named him Chef of the year. 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 Culinary Competition team.

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, UK, Germany and Ireland. In 1988 Chef Spendlove received a gold medal representing Ireland on the national team in the Culinary Olympics, held in Frankfort, Germany. In 1998 he represented the USA regional team in Luxembourg where he received a silver medal and ranked 13th in the world.

In 2002 the ACF, American Culinary Federation, awarded him Educator of the Year. Additionally in 2003 he received the National Chef Professionalism Award by the ACF.