Where are they now? Catching up with Hospitality Alum Katie Graham

Where are they now? Catching up with Hospitality Alum Katie Graham

Katherine (Katie) Graham graduated in Winter 2011 from the School of Hospitality Management with a concentration in Food and Beverage Management. She is currently a Production Coordinator at AgencyEA, an experiential marketing and event marketing agency in Chicago. Kendall... read more

Kendall Hospitality Student Moving onto Harvard

Kendall College, August 21st, 2014 | Category: Alumni, Inside Kendall, Student | Permalink | Email this

ManthanFrom the Windy City to one of the most prestigious universities in the world, Kendall College hospitality student and soon-to-be graduate Manthan Trivedi will soon be taking his studies to one of the Ivy League’s finest, Harvard University. Manthan has been accepted to Harvard’s Masters of Science program with a concentration in Sustainability. We couldn’t be happier to see one of our students pursue his passion at a top institution! We recently caught up with Manthan to check in on what he’s looking forward to at Harvard and reflecting on his time at Kendall. 

KC – What skills did you learn at Kendall that prepared you to be able to be accepted into an Ivy league program?

MT – Kendall helped me develop leadership, research and formal systematic approach to a subjective topic that is required by every professional to excel in their field. I believe it is these primary skills that helped me portray my potential in the enrollment and admission process at Harvard.

KC – What are you most looking forward to as you prepare to attend Harvard?

MT – I am looking forward to getting a deeper understanding about Sustainability and learn Environmental aspects that influence Sustainability and its business application.

KC – Tell us about one of your favorite stories from your time as a student at Kendall?

MT – My experience as CFO in the Capstone Project at Kendall was a memorable time for me both as a student and for personal/professional development. During this time, I learned the importance of integration and was able to work on some of my limitations.

KC – Tell us about what you hope to do in your career?

MT – I wish to pursue a Ph.D and help develop Sustainability to expand its applicability and relevance in the mainstream framework.

Join us for the Kendall Tea Competition Dinner

Kendall College, August 12th, 2014 | Category: Faculty, Featured, Inside Kendall, International, Student, Uncategorized | Permalink | Email this
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This one is for the tea lovers out there! You won’t want to miss this special event on campus on Friday, August 22nd. Join us for TEA: A Culinary Adventure, 6pm at Kendall College. You’ll sample the winning menus from our Kendall Tea Competition and enjoy a four-course dinner. A single winner will be selected at the event and join our Chef Austin Yancey on an international trip for an immersive learning experience in all things tea.

Please find details in the below image, as well as ticket information at http://chicagourmets.org/cart.html.

tea dinner

Kendall Welcomes New Director of Professional Education and Community Outreach Kim Shambrook

Kendall College, July 21st, 2014 | Category: Around Town, Faculty, Inside Kendall, Uncategorized | Permalink | Email this

I am delighted to welcome Kim Shambrook as the Director of Professional Education and Community Outreach for Kendall College.

In this role, Kim will lead Kendall’s planned expansion into the non-credit and personal enrichment sector and will lead the planning, development and promotion of the following programs:

  • HomeChefour recreational cooking series open to the public
  • Culinary Certificate – a more structured cooking series designed to enhance culinary technique and personal enrichment 
  • Professional and Continuing Education –programs and seminars for domestic and international students as well as  industry professional in
    • Business
    • Culinary Arts
    • Education
    • Hospitality

Kim is an accomplished entrepreneur with diverse professional experiences in for-profit and not-for-profit industries as well as a classically trained chef/culinary instructor. For the past 11 years, Kim served as President, Co-Founder and Executive Chef of Bespoke Cuisine, a full-service boutique catering and event company with a focus on recreational cooking classes.  She also recently served as Adjunct Faculty of Culinary and Hospitality for Robert Morris University.

In her previous corporate life, Kim served as the Vice President of Operations for Closerlook, Inc.  a Chicago-based communications and marketing firm specializing in strategy development, technology, and relationship management. She has deep expertise leading continuing education programming and operations, and worked for many years for such companies as the National Association of Realtors, the Women’s Council of Realtors, and the American Academy of Pediatrics.

Kim earned both her B.S. in Education and M.S. in Educational Psychology from the Eastern Illinois University.  She is also alum of Kendall College, where she earned her Certificate in Professional Cookery.

Members of our leadership team who met with Kim found her engaging and creative style to be a great fit for our institution. A visionary entrepreneur and leader, Kim has the unique ability to help us build this exciting emerging market and to capitalize on our number one rankings in both culinary arts and hospitality management.  With her leadership, these programs will expand rapidly, and her extensive networks will help create new professional relationships for Kendall College.

Please join me in welcoming Kim to Kendall College.

- Emily Williams Knight, President of Kendall College

kim sham

Catching up with hospitality alum Melissa Baca Parra

Kendall College, July 17th, 2014 | Category: Alumni | Permalink | Email this
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Melissa BacaMelissa Baca Parra, Hospitality Management alum in 2011, recently received Mr. Paul Van Deventer (President  & CEO of  Meeting Professionals International) for the 8th edition of the MPI Mexico Chapter Convention this month in Chihuahua, Mexico at the EXPO CHIHUAHUA Convention and Exhibition Center.  She is currently working in the convention center as an Event Coordinator. EXPO CHIHUAHUA Convention and Exhibition Center is one of the top 10 convention centers in Mexico according to ¨MDC, The Meeting Planner’s Magazine.¨

We caught up with Melissa to check in with her on her impressive career progress!

KC – Can you tell us about what it is you did at this event?

MBP – As the venue hosting the 8th edition of the MPI Mexico Chapter Convention, I am responsible for the overall coordination of the event within the convention center and the liaison between the organizing committee and event professionals in Chihuahua.

KC – Can you tell us about your job?

MBP – Being a Sales Executive at Expo Chihuahua involves more than selling venue space to potential customers. It also requires positioning Expo Chihuahua Convention & Exhibition Center as the best venue for local, national and international meetings and conventions through the ICCA (International Congress & Convention Association) database. From building a community of event professionals in Chihuahua, public relations, promoting the destination, and organizing events this is definitely a very dynamic job position with high-stress levels.

KC – What do you like most about your job?

MBP – The greatest satisfaction about my job is knowing that by bringing and bidding for national and international meetings, I am helping my state increase the economic impact that a convention generates on the destination. I love that I never get bored and the relationships I build along the way.

KC - How did Kendall prepare you for what you are doing now and what you would like to do in the future?

MBP – Kendall College prepared me by providing opportunities to improve my networking and public relations skills, acquiring a greater scope of what the industry is and become up to date with what top meeting professionals around the world are doing and looking for in venues, events and destinations. I also love that it is located in one of the top cities for Conventions and Exhibitions which gave me the opportunity to witness many great and different types of events.

From the Kitchens at Kendall College: Grilled Shrimp Tacos

Kendall College, July 16th, 2014 | Category: Featured, Inside Kendall | Permalink | Email this
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Grilled Shrimp Tacos with Lime-Smashed Avocado & Jicama-Pineapple Salsa

Yield: 8 tacos

These lively tacos meld flavors of the Caribbean and South Seas for a fresh summer interpretation of seafood tacos. With the addition of shaved coconut, this taco is reminiscent of coconut shrimp. Courtesy of the Kendall College School of Culinary Arts.

Ingredients

2    ripe Hass avocados, skin and pit removedshrimp taco recipe
¼ t.    salt
2 T.    lime juice
Habanero salsa (store bought) to taste
16     16-20 ct. (large) shrimp, peeled and deveined
¾ t.    chile powder
2 T.     vegetable oil
½ c.    shaved coconut* (optional)
Jicama-Pineapple Salsa (recipe follows)
8    6” corn or flour tortillas

Directions

1.    In a bowl, lightly smash the avocado. (The avocado should be chunky.) Mix with salt, lime juice and habanero salsa to taste. Set aside.
2.    Season the shrimp with chile powder and rub with oil. Using an outdoor grill or a grill pan over a kitchen stove, char the shrimp over high heat just until cooked through.
3.    If using a gas stove, heat the tortillas over a burner over low flame until hot and charred, flipping once to char both sides. (You may also use an outdoor grill.) If using an electric stove, heat the tortillas in a dry (not nonstick) frying pan or griddle, flipping once.
4.    Coat the center of each tortilla with some smashed avocado. For each taco, place 4 shrimp atop the avocado, then top with jicama-pineapple salsa, then coconut (if desired). Fold the tortillas and serve.

*To shave coconut, break a fresh coconut in half using a hammer. Discard the liquid in the center of the coconut. Pry pieces of the coconut flesh from the shell using a butter knife, and peel these chunks with a vegetable peeler.

Jicama-Pineapple Salsa

2     green onions, white and green parts, chopped
¾ c.    finely diced peeled jicama
1 c.    finely diced fresh pineapple
¼ c.    chopped cilantro leaves
Salt to taste (about 2 pinches)

Directions

Combine all ingredients, cover and refrigerate until needed. (This salsa can be made up to a day in advance.) Serve chilled or at room temperature.

Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Kendall College School of Culinary Arts and Laureate Universities International Center of Excellence in Culinary Arts.