Marion B. Sullivan joined the Culinary Institute of Charleston at Trident Technical College in June 2005 as a culinary program specialist. A writer and food consultant, she has operated Marion Sullivan & Company, a food consulting business, for over 30 years, working with leading restaurants and national restaurant chains on product development and marketing. She has developed recipes for and written for numerous publications including Southern Living magazine and The State newspaper, and developed recipes for, written, or edited more than 15 cookbooks. She serves as Food Editor for Charleston Magazine and Charleston HOME and writes a monthly cookbook review column, “Books for Cooks,” for the Post and Courier. Her Internet and television experience includes working with cookbook author Nathalie Dupree and S.C. Educational Television. She holds a bachelor’s degree in English from the University of South Carolina and certificates in a variety of culinary specialties from the Culinary Institute of America, Rich’s Cooking School, the London Cordon Bleu, La Varenne Ecole de Cuisine in Paris, and the Capezzana Wine and Culinary School in Tuscany. She was one of the founders of the Southern Foodways Alliance, was initiated as a Dame de la Cuisine of the Confrerie de la Chaine de Rotisseurs in 1988, was a member of the planning committees for the 2005 Carolina Gold Rice Symposium and the 2006 Distinctively Charleston Food and Wine Festival, and was a founding member of the Charleston chapter of Les Dames d'Escoffier International. She is a member of the International Association of Culinary Professionals and a board member of the BB&T Charleston Food and Wine Festival.