Top 3 Ways To Succeed in the Baking & Pastry Program by student Ashlee Snodgrass

Top 3 Ways To Succeed in the Baking & Pastry Program by student Ashlee Snodgrass

The fall quarter just started and new and continuing students are working hard on campus every day to complete their programs and take steps toward their dream careers! Baking and Pastry student, Ashlee Snodgrass, is a student ambassador and presidential scholar. After graduation next spring, she plans to pursue a bachelor’s degree in business and work in a bakery. Her ultimate dream is to own her own bakery. “I think Kendall is such a great school that prepares students to be knowledgeable, organized, s... read more

“Hey Cupcake” coming to Kendall! Q&A with baking phenom Chloe Stirling

Kendall College, June 30th, 2014 | Category: Around Town, Featured, Inside Kendall | Permalink | Email this
tagged: , , ,

chloe stirlingEarlier this month, with the signing of the tastiest bill in the State, Governor Patt Quinn said let them eat cake! Chloe Stirling, aka the cupcake girl of “Hey Cupcake”, is a 12 year old baking sensation. Her passion for baking started before she was 10 and now has blossomed into a budding career as the go-to cupcake (young) expert in Illinois, which has included an appearance on the Rachael Ray Show!

We’re thrilled to announce that Chloe will spend a week with us here at Kendall College during an upcoming Kendall Summer Camp. As a student in the baking course, she will be able to continue to hone her skills and maybe learn a few new ones as well!

KC: Tell us about how happy you were when the state passed the bill to keep you in the baking business.

CS: I was really happy that the state passed the bill, because it won’t just help me get back in business, but it will also help hundreds of other home bakers and cooks get back to baking.  It was never just about a cupcake.  It was bigger than that.

KC: At what age did you first start baking and how did “Hey Cupcake” take off? 

CS: I started baking when I was nine and a half.  My great aunt took me to a cake decorating class at Michaels and I really loved it!  I came home and just started trying to make new things.  I would take cupcakes to family and friend things, and before long, people were asking me to make things for their kids’ birthday.  I kind of found myself in business.  And I loved it.

KC: You’ve appeared on many exciting TV shows lately, including Rachael Ray. What has this experience been like for you? 

CS: I never could have imagined that I would get this far in this amount of time. When this all started, all I wanted was to be able to bake again.  We actually CHANGED THE LAW!!  Now I get to bake again, but the awesome things that have happened since this all started are unbelievable.  Rachael Ray was so amazing, and meeting Buddy the Cake Boss was my dream come true!  I testified to the state house, the senate, sat down with dozens of legislatures, had probably a hundred interviews, got to go to NYC twice! The Governor actually came to my house to sign my bill into law and now I get to come to Kendall.  I am so excited about that!!!!  I really can’t wait!!!

KC: What do you hope to learn during the Kendall Camps baking course?

CS: I would love to learn how to use sugars and fondant and modeling chocolates.  I always want to learn new techniques to make my stuff look cool.

KC: What do you want to be when you grow up? 

CS: I want to be a baker that can also do special baked stuff for animals.  I really love two things: baking and animals.  I want to do both.

 

From the Desk of the Director: Aurora Reinke

Kendall College, June 18th, 2014 | Category: Faculty | Permalink | Email this
tagged: , , ,

AURORA

Curriculum

In each issue we showcase business courses and academic outcomes through student work, assessment results, assignment and classroom examples, company and instructor profiles, and more. F.O.G. Cosmetics, is a new line of color cosmetics for all skin types and colors. The owner, Tondalah Day Stroud, is a native of Chicago, a former runway and fashion model, and a licensed Aesthetician. The BUS 280, Business Case Development, class is very excited about having this firm work with our students and allow them real experience in the business world of cosmetics. As part of a class project, our students are able to work on marketing, packaging, international shipping, as well as actually making some of the cosmetic products. Mrs. Stroud has been an open book for our class and has even allowed the students access to her financial records to understand the daily cost to run a business.

Connections

We’d like to introduce you to people we appreciate or admire – students, Kendall faculty and staff, employers, alumni, and others who make a difference to us. Even though Rob Watson was featured in a past issue, we are proud that he recently won the Kendall College Faculty Award for Excellence in Teaching. Here’s what our students had to say to demonstrate how Rob captures the essence of the Kendall spirit:

• With Rob’s teaching style his lessons are directly related to real life situations. I was able to learn new material at a fast pace and without even realizing it I was applying his lessons at my job.

• He creates a healthy learning environment and every class will mentally keep you on your toes.

• He is a brilliant, creative, and entertaining professor.

• Rob is brimming with confidence, displays an almost inhuman level of patience, and possesses a heart of gold.

Careers

Whether the goal is to start a company, break into a new industry, advance in a career, or change the world, we want to help students turn passion into rewarding profession. I recently received emails asking if students are interested in social media marketing jobs. Clearly, there has been growth in activity related to social media; however, when I poll students, I find they have very little familiarity with it as a professional tool. If you have not already, you should start using LinkedIn and Twitter right away to build a professional habit and reputation.

The Business of Craft Beer: Styles of the Summer Infographic from Kendall College

Kendall College, June 11th, 2014 | Category: Faculty, Featured, Inside Kendall, Uncategorized | Permalink | Email this
tagged: , ,

The craft beer industry is booming. With the sales of craft beer is at an all time high, including nearly 16 million barrels of beer sold last year (nearly a 25% increase from the previous year), we pegged our panel of experts to deliver the latest trends in the realm of new beers, including food pairings for the summer.

Last year, we produced our first craft beer infographic, “Tap into the Business of Craft Beer.”

For more information on our Beverage Management program at Kendall College as well as our partnership with the famed Siebel Institute, please visit this link.
CB Infographic FINAL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tasting Wine History at Kendall College

Kendall College, May 30th, 2014 | Category: Around Town, Faculty, Featured, Inside Kendall | Permalink | Email this
tagged: , , ,

“Sunshine, cool Mediterranean breezes, lavender, and the first wines of history: this is Provence, a region that invented dry, crisp, aromatic, and pale rosé, the wine of romance and the art of living” – Francois Millo and Viktorija Todorovska.

Join us June 10th at 4pm at Kendall College for Provence Food and Wine: The Art of Living.

Come hear Viktorija Todorovska and François Millo, authors of Provence Food and Wine: The Art of Living and passionate food and wine explorers, bring you closer to this beautiful region through food, wine, stories, and photos.

Taste some of the delicious recipes from the book, sip crisp rosé, and immerse yourself in the Provencal art of living.

Please RSVP to John.Laloganes@kendall.edu

laloganes flyer

Why focus on flatbreads?

Kendall College, May 21st, 2014 | Category: Faculty, Inside Kendall | Permalink | Email this
tagged: , , , ,

flatbreadsThough not new to the market by any stretch, flatbreads, particularly those that say “global,” are enjoying a revolution. A pastry chef-instructor at Kendall College in Chicago reports on the trend, making the case for need-to-know among culinary-arts and pastry/baking students as they embark on their careers.

By Heidi Hedeker, CMB, MA/MSW

In the realm of baked goods, flatbreads don’t have a standard definition. Wheat flour is often the main ingredient, and just as often not. Flatbreads are leavened or unleavened. No nation on earth can claim to be the origin of flatbread (although the region that includes modern-day Iraq can take some credit), and no single flavor, color or texture is shared by all flatbreads. Some breads considered flatbreads aren’t even particularly flat. Or thin.

When you think of the lifestyle trends of the last several years, today we are basically nomads. More of the foods we eat are to go, and what is more nomadic than a flatbread? The origins of most of today’s flatbreads are in early agrarian society. Foods had to be simple enough for travel. That fits with our lifestyle today, because everything we do is portable.

Another aspect that characterizes all flatbreads is the convenience they offer the user as an easy-to-eat carrier of, or base for, other ingredients. In that respect, flatbreads, though rooted in antiquity, are hotter than ever with consumers right now.

Indeed, retail-store dollar sales of flatbreads increased 6% in 2012, driven primarily by a 17% increase in sales of naan and a 15% increase in sales of tortillas and other wrap breads, according to West Dundee, Ill.-based Nielsen Perishables Group. Flatbreads’ growth was also fueled by greater distribution; the number of U.S. stores selling flatbreads increased 3% in 2012 alone.

Flatbreads tend to also be easy to make. The simplest formula embraces only flour, water and salt and, in varieties like pita, yeast. The only special equipment required to form the dough for many types of flatbread are the hands. And, some of the oldest-known flatbreads don’t require baking in an oven, and instead rely on other dry heat or cooking fat.

An Artisan at Work
In foodservice operations, housemade flatbreads answer the call for artisanship, allowing operators to charge for that craftsmanship. Flatbreads also offer a cost-effective use of leftover and scrap ingredients. They fit perfectly on shareable menus, bar-food menus and snacking menus. The addition of fresh herbs, premium oils, local vegetables, cured meats, farmstead cheeses and other unique ingredients to the dough of any common flatbread transforms it into a signature offering. What’s more, flatbreads popular elsewhere in the world, but less known in this country, offer U.S. consumers a familiar food that is exotic enough to be interesting without overwhelming.

One such artisan is Leslie Mackie, chef and owner of Macrina Bakery & Café in Seattle, who bakes for her own customers at her three units and distributes wholesale breads and other baked goods to grocery and gourmet shops throughout the region and more than 100 restaurants in the Puget Sound area. Flatbreads are so hot right now that last year Mackie conducted a flatbreads class at South Seattle Community College for local members of the Sonoma, Calif.-based Bread Bakers Guild of America, during which she shared flatbread formulas and techniques from her latest book, More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery (Sasquatch Books, 2012).

Named one of the best bread bakeries in America by Bon Appétit magazine, Macrina’s breads menu sports popular varieties like ciabatta, a rye loaf with onion, pane Francese, buttermilk dinner rolls and a vegan whole-grain loaf. But Mackie is particularly excited about her housemade flatbreads, which she says are wowing more and more of her patrons.

Besides focaccia and a focaccia-like olivetta boasting green olives, Mackie bakes cracker-like crostini that she brushes with olive oil and toasts for sale by the bag, in a variety of flavors.

“Crisper and thinner flatbread profiles are the trend,” Mackie says. “If you look at the cracker market, it’s gone out of this world in the last two years. Customers want crisp, savory experiences.”

As proof, Mackie’s carta musica, a crispy Sardinian parchment bread (also known as carte di musica), has hit her market strong, she says. “People are loving it because it’s an instant appetizer with a little cheese or a spread. It has all the essences of deliciousness.” Mackie mixes the dough made with wheat flour and semolina by hand, rolls it through a pasta machine and flavors with olive oil, salt and rosemary. “We opened with Sardinian flatbread in 1993 and have always had it on the menu because we loved it. It sold well, but not phenomenally. We recently put a little truffle salt on it, and now it’s developed a market all its own.”

But the flatbread Mackie believes is the hottest new variety and about to take off like wildfire? Classic Tuscan schiacciata, hallmarked by its artisan-like thumbprint cavities peppered all over the top of the slightly puffy bread, in which olive oil and salt pool. “You can eat it just plain, which is delicious, but we also put a variety of different spreads on it,” Mackie says. She servesschiacciata whole from her bakery and as 2.5-inch rectangles as a side to soups and salads served in the café.

Sandwich Adventures
Restaurant operators are capitalizing on sandwiches that feature interesting flatbreads to increase traffic and sales. And to attract customers, more of whom seek dining adventure through a dish that borders on the unknown and unexpected, but is based on the familiarity of something as common and ubiquitous as a sandwich, the word on the sandwich board these days is often “global” or a newer term growing in use: “world casual.”

One global flatbread becoming more mainstream in U.S. markets every day is naan. St. Louis, Mo.-based Panera Bread, leading the still-growing bakery/café segment, in late-2012 introduced four grilled flatbread sandwiches featuring the chain’s own version of traditional Indian naan folded in half. The breakfast sandwich boasted egg, bacon and Gouda. The three chicken-breast wraps all included a napa-cabbage blend and consist of a Southwestern variety topped with barbecue-ranch dressing; a Mediterranean version with crumbled feta, curried-lentil hummus and tzatziki; and a Thai-inspired wrap with cilantro-jalapeño hummus and peanut sauce, all drizzled with Thai chili vinaigrette.

Besides naan, flatbreads from cultures abroad that are breaking ground as innovative sandwich breads in U.S. operations include shao bing, an unleavened bread from China’s Shandong region, best described as a cross between focaccia and pita; Mexican huaracheand South American arepa andpupusa, which can serve as the base for open-face sandwiches; Ethiopianinjera, a yeast-risen, spongy teff-flour flatbread that has served historically as an edible utensil for picking up foods with the fingers; and even the pita in its several authentic regional Middle-Eastern variations like the lafa, which serves as a wrap for sandwiches such as the shawarma, falafel and kofta.

A flatbread with origins closer to home, but still virtually unknown by the vast majority of U.S. diners, is Native American frybread. Portland Penny Diner opened at the Hotel Lucia in downtown Portland, Ore., with chef/owner Vitaly Paley’s vision for sandwiches made with frybread to reflect the region’s heritage cookery. His Bun Me—Paley’s spin on the popular Vietnamese bánh mì sandwiches sweeping the nation—features beef belly, chicken-liver mousse, cucumber, pickled slaw, basil, cilantro and fresno peppers within frybread made from leavened dough that Paley stretches before deep-frying.

Pizza: Thin Is “in”
Pizza—arguably Americans’ favorite flatbread—is a highly craveable and shareable food that is typically served in large portions, so it’s no surprise that consumers want a variety of options that are appropriate for individual meals and snacks.

Indeed, according to Chicago-based Technomic, Inc., more than two out of five consumers (46%) would like more pizza establishments to offer pizza by the slice. Further, more than a quarter of consumers (28%) would like to see more portable handheld pizza snacks that they can eat solo or on the go. Because these options are portable, they can help pizza expand further into the lunch and snacking dayparts.

Consumers indicate high interest in artisanal pizza options. Two out of four consumers (40%) would like more pizza establishments to offer hearth-baked pizzas, likely because they enjoy the flavor and texture that result from this preparation method. A third of consumers (32%) would like to see more flatbread pizzas and a quarter (26%) show interest in Neapolitan (traditional Naples-style) pizzas. These preparations help convey a premium, fresh, authentic and sometimes better-for-you positioning, all of which can also position pizza as an artisanal offering.

Although Technomic found in 2011 that hand-tossed and deep-dish crusts are the top two most-appealing types of pizza crust, about a quarter of consumers (23%) said they would order a flatbread pizza, up from 16% of consumers who said the same in 2010. Flatbread is the only pizza-crust variety for which interest increased.

 

Please visit Cafe Meeting Place: http://www.cafemeetingplace.com/gmc/features/why-focus-on-flatbreads


Heidi Hedeker, CMB, MA/MSW, is an assistant professor and pastry-chef instructor at the Kendall College School of Culinary Arts in Chicago. For more info, visit www.kendall.edu.

Photo:This grilled-pear and prosciutto flatbread with crumbled Gorgonzola, shaved Parmesan and arugula from Chef Scott Miller, general manager of Eurest Services, makes use of canned pears as well as the syrup it’s packed in. Courtesy of Pacific Northwest Canned Pear Service