On November 6, 2013, the Career Services Department at Kendall College hosted a fair for students and alumni to meet directly with more than 70 employers from 35 companies ranging from Magnolia Bakery to Choose Chicago (tourism board). In addition,... Read More
Spence Farm Foundation’s mission “is to teach the art, history and practice of small sustainable family farming across America.” Kendall College culinary student M. Viviana Proano recently attended ‘Chef Camp’ hosted by the Spence Farm Foundation. Spence Farm sponsors trips... Read More
Catherine DeOrio was working as a litigation attorney when she decided to change careers and follow her passion for the culinary arts. After an intensive search by the show's producers, she was named... Read More
David Ghantous, a Culinary Arts student graduating in 2014, spent part of his recent break volunteering in Moore, OK to help with clean-up after the devastating tornado destroyed much of the city.Read More
The Chicago chapter of Les Dames d’Escoffier International (LDEI) awarded scholarships to two Kendall College culinary arts students at a champagne reception on campus on May 14.
Myra Viviana Proano, a career changer earning her associate degree, received $2,500. Her 10-year... Read More
The team of Eric Stein, MS, RD, CCE, a chef-instructor at the Kendall College School of Culinary Arts, and Jaime Mestan, CSC, a Kendall culinary alum (’08) and research chef at Ed Miniat, Inc., in South Holland, Ill., took second... Read More
Recently appointed dean of the School of Hospitality Management, Dr. Susan Tinnish will be speaking at the upcoming conference ‘The Special Event 2013.’ According to the event website, The Special Event is the world’s largest tradeshow and conference... Read More
The Kendall Cooks Challenge asks U.S. high school students to submit a recipe using three mystery ingredients revealed by Kendall College VP of Culinary Arts Chef Chris Koetke and a guest chef.
Students submit their recipes, photos of their finished dishes,... Read More
Sometimes it’s toasted and buttered, sometimes it’s part of a dessert, but simple raisin bread—loved throughout North America, Europe and Australia for generations—still can inspire and delight, as evidenced by our own Chef-Instructor Siddharth Mangalore at the fifth-annual America’s Best... Read More