School of Hospitality Management Professor Honored for Excellence in Meeting Planning Education

School of Hospitality Management Professor Honored for Excellence in Meeting Planning Education

Glen C. Ramsborg, Ph.D., CMP, professor at Kendall’s School of Hospitality Management, will be honored at the 2011 Professional Convention Management Association (PCMA) Education Foundation Dinner Celebrating Professional Achievement on April 27, 2011, in Washington, D.C. As the Educator Honoree, Ramsborg will be recognized for his accomplishments, leadership and commitment to the meeting planning industry and PCMA, as well as his impact on the field of meeting planning education. A veteran education professional with a 25-year career in meeting and event management, Ramsborg has been a professor ... read more

The Dining Room Earns Second Recommendation from MICHELIN Guide Chicago

Amber, January 24th, 2012 | Category: Featured, Inside Kendall | Permalink | Email this
tagged: , ,

The Dining Room at Kendall College recently earned a recommendation in the MICHELIN Guide Chicago 2012. This is the second consecutive recommendation for Kendall’s fine-dining restaurant—which is open to the public and doubles as a classroom offering practical instruction in real-world operations—from Michelin, publisher of the world-renowned restaurant rating systems and guide.

“For The Dining Room to be recognized in The MICHELIN Guide Chicago twice in a row demonstrates the quality of our extraordinary faculty and students, and their commitment to excellence,” said Dean Renee Zonka, RD, CEC, CHE.

Lunch and dinner are prepared and served in The Dining Room five days a week by students enrolled in the Schools of Culinary Arts and Hospitality Management, under the instruction of faculty chefs Benjamin Browning and Peggy Ryan and service instructors Steve Grand Pré and Pamela Stoner. The restaurant has been recognized and highly rated by Zagat Survey 2011/12 and received accolades by respected food critics from the Chicago Sun-Times and public-broadcasting station WTTW-TV’s “Check, Please!”

Click here for more information or to make reservations.

Is it the right class?

Amber, January 23rd, 2012 | Category: Featured, Inside Kendall | Permalink | Email this
tagged: ,

By School of Business Student Amir Goldshtein

There are several questions that a student asks him or herself during the first week of class. What will be the difficulty of the class or the subject? Will the instructor be thoughtful?  Does it require a lot of class discussions or more individual work? Well, my BUS 250 project management class this quarter, taught by Barbara McIntyre, caught me unprepared. It was the second day of class, and the mission was to make a geodesic dome from newspaper. This was not in the syllabus.

“Caught off guard” is the best description for this situation. How will a group of 20 shocked students execute such a project? Well, the first try was painfully bad. There was no planning or even a short brainstorming session, and no one took the initiative to lead or to try and divide the group into small teams. The result was nothing to be proud of. The dome looked more like a floppy teepee. After a short discussion of what happened and a couple words of wisdom from our instructor about project management, round two began. The result of the second effort was much better. Of course, the planning, preparation and execution were not perfect, but as a class we learned a lot from our mistakes and were able to build a better dome in the end. If you are curious, you can see the dome displayed in Dean Coussens’ office although it is a little misshapen after transporting it there.

After finishing that day, I realized how much fun a student can have learning new subjects, and this is what makes Kendall College unique. Ms. McIntyre chose not to introduce the subject through PowerPoint or a lecture, but rather gave us the opportunity to learn “hands-on.” This experience got me started in understanding project management; furthermore, I enjoyed being part of the class and I am already waiting for the next meeting.

Culinary Student Jennifer Kim Aspires to Be “Almost Famous”

Amber, January 13th, 2012 | Category: Around Town, Inside Kendall | Permalink | Email this
tagged: , , ,

“I wake up and think about cooking,” says Jennifer Kim, a student in the School of Culinary Arts. “I talk about it all day at school. I go home and practice it every night. I go to bed and dream about it. It’s obsessive.”

Jennifer will apply that obsession on January 18 when Kendall College serves as one of 10 regional sites in the 10th-annual S.Pellegrino® Almost Famous Chef® Competition. Representing Kendall, she’ll vie for a coveted spot in the national cookoff in Napa Valley in March and, ultimately, up to $22,000 in prizes and a life-changing apprenticeship with a renowned chef.

The S.Pellegrino Almost Famous Chef Competition serves as a platform for culinary schools to showcase their students’ expertise during a fast-paced, high-pressure cooking competition. And the result is worth it as evidenced by Marco Bahena, a 2011 graduate of the Kendall College School of Culinary Arts and winner of the national title last year, who says the opportunities that have since come his way are significant to his career. “The mentorship and techniques I’ve learned from the participating chefs were invaluable.”

read more

International Student Panel Shares Life at Kendall

Amber, January 5th, 2012 | Category: Inside Kendall | Permalink | Email this
tagged: , , ,

On Friday, November 11, a group of international students from different countries and programs at Kendall College were invited to form a panel to discuss some of the best aspects of life at the college and in Chicago in general.  The panel, representing over seven different countries, three continents, and various ages, walks of life and backgrounds, spoke to representatives from Laureate Education’s International Enrollment Teams from around the world to give a student’s perspective on life at Kendall. School of Business student Thomas Moquet was included on the panel along with School peers Eugenia Tibamanya and Lutho Magaqa. In this blog, Thomas gives a recap of the panel’s discussion.

The panel discussion included the nuts and bolts of day to day problems and issues faced by students in Chicago, such as:
•    How much does rent cost for the average student both in and out of college provided board at the Presidential Towers building?
•    Do you need to drive in Chicago? How is public transportation?
•    Is there a lot to do In Chicago, and what are your favorite things to do?

The talk inevitably focused once or twice on the undeniable truth of the harsh winters that come as part and parcel of living in the Chicago area. Not very surprisingly, the greatest looks of concern in this regard seemed to come from those enrollment teams located closest to the equator—I can’t think why! It was pointed out by me and by others that being a city of two seasons, one hot lasting from May to September and the other being cold from October to April, there is plenty of opportunity for hibernation, as well as sunbathing!

read more

Culinary Student Moore Heads to Taiwan Thanks to Winning Dish

Amber, December 15th, 2011 | Category: Featured, Inside Kendall | Permalink | Email this
tagged: , , , ,

Eight Kendall College School of Culinary Arts students rolled noodles, formed bean-curd cakes, made pork sausage, blanched bok choy and even stuffed squid to vie for the prize of an expenses-paid week experiencing the foods and flavors of Taiwan in the first cookoff of its kind at Kendall College on Dec. 12. Tayler Moore, a sophomore pursuing his bachelor’s in culinary arts, tipped the scales with his dish featuring a chicken thigh fabricated to resemble a lollipop. The competition, hosted by the Taipei Economic and Cultural Office (TECO) in Chicago, highlighted the official launch of Taiwan’s Government Information Office’s multilingual Web site celebrating Taiwan’s diverse foodways.

Organized by faculty chefs Michel Coatrieux and Thomas Meyer, competing students had 90 minutes to prepare four portions of their entries, which were evaluated on flavor, plate presentation, texture/mouthfeel and proper doneness. Students were also judged on professionalism, proper mise en place and sanitation in the kitchen.

read more
« Older Entries