Where are they now? Catching Up with School of Education Alum Cody New

Where are they now? Catching Up with School of Education Alum Cody New

The Kendall College Alumni Relations Office recently caught up with School of Education alum Cody New (Early Childhood Education ’06). Since graduating from Kendall, Cody has been teaching kindergarten at a Title 1 school in Evanston/Skokie School District 65. When asked about his favorite part of working as an early childhood educator, Cody said “As a kindergarten teacher, I have the privile... read more

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

Meredith, January 29th, 2014 | Category: Alumni, Featured | Permalink | Email this
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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 College Alumni Association: What is your favorite thing about working in the hospitality industry?

Katie Graham: What I enjoy most about working in this industry is that I bring to life these unforgettable experiences for our clients and our guests or attendees.  I enjoy the people that I work with and the challenges that every new day brings, because no day is the same in this industry.

 This past year has been quite the whirlwind for me. I have worked many large-scale events this year from: all of the 17 opening events for Ann and Robert H. Lurie Children’s Hospital of Chicago, decorating the White House for Christmas 2012, the groundbreaking for the Rehabilitation Institute of Chicago, and traveling all of the country executing sales conferences and advertising events for large Media and Financial Institutions. My role is to coordinate and support all aspects of the logistics behind these events.

Where do you hope to be in your career in 10-15 years?

With my education and what I have learned the opportunities are endless. I do not know exactly where I would like to be, I am just excited for where the future takes me.

What’s your advice for current students hoping to enter the hospitality industry?

Challenge yourself everyday to go above and beyond what is expected of you, and offer your time and help to anyone who needs it. In this industry we are always learning new things, and they best way to learn that is with a positive attitude willing to jump in and help out.

What made you choose to attend Kendall College?

I chose Kendall Choose because of the small class sizes and the level of expertise the teachers have. I wanted to attend a school where I would be able to interact and truly learn from experts in their field, and not only from teacher’s assistants.

How did your experience at Kendall prepare you for your current position?

Before attending Kendall I had numerous years of restaurant experience, while I was attending Kendall I really enjoyed my event marketing classes and it peaked my interests into this niche of our industry. The coursework as well as the real world experiences that I gained during my time at Kendall prepared me for the fast paced, thinking on your feet, and sometimes-grueling industry we all love.

Get to know the (new) faculty: School of Hospitality Management

Meredith, January 22nd, 2014 | Category: Faculty | Permalink | Email this
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“We bring new faculty to campus to teach special classes we know will enrich the program and provide students with powerful knowledge to enter the hospitality field,” says Dr. Susan Tinnish, Dean of the School of Hospitality Management. “We are excited to introduce Audra Pavilcius Karalius and Claris Olson here.”

Audrone (Audra) Pavilcius Karalius

Audra Pavilcius Karalius is also a new addition to our sustainability team. She worked for Sara Lee where she served as a business leader, attorney, and Chief Sustainability Officer who worked with various stakeholders (parts of the company or constituents) to build value by reducing risks and improving business opportunities through proactive sustainability strategy, initiatives and programs. Additionally, Audra is currently with law offices of Boodell & Domanskis where she focused on sustainability and regulatory compliance.  Her law degree is from Loyola University and she also has a Master’s of Science in Chemistry.

Audra is at Kendall to teach the Global Resource Management and Environmental Regulation (SUS 365); in this class she combines her knowledge of laws and regulations to help students master ideas and concepts for resource reduction and management.

Claris Olson

Claris Olson teaches The Business & Technology of Sustainability (HOS 235). She is proficient on a broad range of topics including environmental labels, certifications, and standards, as well as being experienced in green event planning. Claris has many experiences in the environmental work including holding positions as the Environmental Health Program Manager for Healthy Schools Campaign, the Environmental Protection Specialist for the Tribal Programs Office of the USEPA R9, and an Environmental Scientist for the US EPA. Claris has also worked as a contractor for the Delta Institute.   Claris has her Master’s of Science from the University of Mississippi.

Claris’ background makes her a wonderful instructor for HOS 235, The Business & Technology of Sustainability.  This course is part of the School of Hospitality Management’s core courses and supports our institutional outcome focused on environmental stewardship.

Those students with a deeper interest can concentrate in Sustainable Management in Hospitality and Tourism.  (Learn more at http://hospitality.kendall.edu/academics/sustainable-management)


From the Kitchens at Kendall College: Maple-Caramelized Brussels Sprouts Recipe

Meredith, January 15th, 2014 | Category: Featured, Inside Kendall | Permalink | Email this
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Maple-Caramelized Brussels Sprouts with Whole-Grain Mustard

Yield: 4 servings

Brussels sprouts are not only my favorite vegetable, they are relatively inexpensive, especially late in the fall when they are the sweetest. This recipe combines a number of different flavors to yield a surprisingly delicious and perfect balance of savory, spicy, salty, smoky and sweet. Courtesy of the School of Culinary Arts at Kendall College in Chicago.


1 lb.     Brussels sprouts
5     strips bacon, diced
4 oz.     finely diced onion
1 T.     whole-grain mustard
2 T.    real maple syrup
Salt and freshly ground black pepper to taste

1.    Cut the ends off of the Brussels sprouts and remove any damaged leaves. Cut a small “x” in the bottom core of each sprout.
2.    In a pot, boil the Brussels sprouts in salted water just until tender. Remove the Brussels sprouts from the pot and shock them in a bowl of ice water. When they are cold, remove them from the water and cut each one in half through the core. Set aside.
3.    In a sauté pan over medium heat, sauté the bacon until well browned. Remove the bacon from the pan and set aside.
4.    Add the onion to the sauté pan and cook until browned and tender.
5.    Add the Brussels sprouts and cook until they are hot.
6.    Add the cooked bacon, mustard and maple syrup. Cook until the maple reduces slightly and coats the Brussels sprouts.
7.    Season to taste with salt and pepper and serve.

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

5 Reasons to Visit The Dining Room at Kendall College

Meredith, January 8th, 2014 | Category: Inside Kendall | Permalink | Email this
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1. Front Row dining room kendall college

Diners are treated to a front-row seat for two amazing sights: First, the Chicago skyline beams into the room through huge windows. Second, a glass wall in the Dining Room and a flat-screen television in the bar area give a behind-the-scenes look at culinary and baking & pastry students preparing the day’s delectable dishes. As one reviewer put it, “come dine with the students… before they are famous.” Hospitality students manage front-of-house operations from mixology behind the bar to fine dining service.

2. Fine Dining

Source: Yelp (Amy W.)

Source: Yelp (Amy W.)

With chef instructors like Chef Peggy Ryan during lunch service and most recently alumna Chef Beverly Kim presiding over dinner service, the culinary creations coming out of the Dining Room kitchen represent fine dining at its best. Visit the website for up-to-date menus for Lunch and Dinner service.

Here’s a sampling from a recent menu:

First Course: Sea Scallop – Celeriac Puree, Glazed Beets, Truffled Honey, Shaved Fennel, Apple

Entrée: Soy Glazed Pork Belly – White Bean & Mushroom Ragout, Napa Cabbage, Cider Reduction

Dessert: Warm sticky date pudding, buttered toffee sauce, vanilla bean cream

3. Gourmet Dining without the Gourmet Prices

Chicago food insiders know that the Dining Room at Kendall College is “one of the best fine dining deals in town.” Fixed Priced Dinner Menu includes choice of a First Course, Main Course and Dessert for $29.00 USD.

4. Michelin Guide Recommended

The prestigious Michelin Guide Chicago has listed the Dining Room as ‘Recommended’ in 2011, 2012 and 2013.

The guide describes both the experience and the ambiance of The Dining Room at Kendall. “Imagine that dining out could be a sneak peek at a future Michelin-starred chef. That’s a real possibility in this dining room and kitchen, which doubles as a test space for culinary arts students. Forgive the jitters as servers-in-training deliver your meal, which you can watch being prepared through floor-to-ceiling windows onto the kitchen. The lunch prix-fixe menu includes three courses for under $20, with dishes such as green gazpacho and a buttermilk panna cotta that rivals what may be served in nearby fine restaurants. Additionally, enjoy many other fine dining indulgences, such as an amuse-bouche, intermezzos, and very good bread. It is not just the chefs who come from the school: many of the herbs and vegetables are grown in campus gardens.”

Source: Yelp (Kayee)

Source: Yelp (Kayee)

5: Monday Night Dining Series

On Mondays, food lovers who are quick to make reservations enjoy themed meals featuring cuisines from around the world. Upcoming themes include:

France 1/27/14

Italy 2/10/14

Spain 2/17/14

Mexico 2/24/14

South America 3/3/14

Reservations are strongly recommended as hours in The Dining Room may vary by school term and student/staff availability. Reserve online at OpenTable or call 312.752.2328.

Kendall Recommends: Holiday Menu 2013 Edition

Meredith, December 19th, 2013 | Category: Inside Kendall | Permalink | Email this
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The Christmas holiday is right around the corner in the US! Kendall College School of Culinary Arts Vice President Chef Christopher Koetke shares some globally-inspired, unique and dazzling recipes for an appetizer, main course, side dish and dessert that would be perfect at your holiday table next week. Or, any time this winter.

Happy holidays!

As vice president of both the Kendall College School of Culinary Arts and Laureate International Universities Center of Excellence in Culinary Arts, Christopher Koetke is responsible for strategic leadership of culinary arts programs  at Kendall and throughout the Laureate network.

Take a tour of the Kendall College School of Culinary Arts with Chef Koetke. 

APPETIZER: Indian Meatballs
Difficulty: Easy
Prep time: 25 minutes
Cook time: 15 minutes
Serves: 30 meatballs

1 pound ground beef
1 egg
¼ cup breadcrumbs
1 ½ teaspoons minced ginger
½ cup small diced onion
2 garlic cloves, minced
¼ teaspoon whole fennel seed
1 teaspoon turmeric
¼ teaspoon cayenne pepper
¼ teaspoon cumin
1 teaspoon Garam Masala or curry powder
1 ¼ teaspoon salt
¼ teaspoon pepper
1 20 oz can diced pineapple in juice, drained or fresh pieces of pineapple or mangoindian meatballs

1. Preheat oven to 350 degrees.
2. In a large bowl combine all ingredients and mix well.
3. Form small meatballs.
4. Place meatballs on a baking sheet sprayed with non-stick cooking spray.
5. Bake for 15 minutes or until cooked through.
6. Place each meatball on a toothpick with a piece of pineapple.
7. Serve with raita.

Yogurt Raita

Difficulty: Easy
Prep time: 5 minutes
Serves: 1 ½ cups

1 cup non-fat plain Greek yogurt
2 teaspoons lemon juice
½ cup finely diced cucumber
¼ teaspoon ground cumin

1. Combine ingredients in a bowl and mix well.
2. Serve with meatball skewers.

MAIN COURSE: Mexican-Influenced Roast Leg of LambRoast leg of lamb

“In my travels throughout Mexico, I do not ever think that I have had a roast leg of lamb like the one here.  Nonetheless, the flavors in the lamb compliment the lamb’s inherent flavor and add a subtle kick.  Serve it with the pipián rojo (recipe below).” – Chef Koetke

Difficulty: Moderate
Prep time: 20 minutes (plus 12-24 hours marinating time)
Cook time: 45-60 minutes
Serves: 10-12

1 boneless leg of lamb (about 7 ½ lbs)*
6 minced garlic cloves
2 teaspoons chile ancho powder
¾ teaspoon ground cumin
1 teaspoon dried oregano
2 ½ teaspoons salt
3 Tablespoons extra virgin olive oil
*Boneless lamb legs are generally wrapped in an elastic net.  If the lamb leg is not boneless, ask your butcher to remove the bone by butterflying the leg open.

1. Open the leg so that it lies flat on the cutting board with the exterior of the leg touching the cutting board. Remove any excess pockets of fat.  Make some small, ½-inch slits in the meat.
2. Meanwhile, mix together the ancho powder, cumin, oregano, and salt.
3. Rub the garlic into the lamb, being sure to push it into the slits.  Sprinkle 2/3 of the spice rub inside of the leg. Drizzle the oil over the leg. Massage the spices and olive oil into the meat.
4. Roll up the leg so that it resembles the shape of the initial leg of lamb. Tie the leg tightly with butcher twine. Season the exterior of the roast with the remaining spice rub.  It is best at this point to wrap the leg in plastic wrap and marinate it for 12-24 hours in the refrigerator.
5. Place the lamb on a rack in a roasting pan.  Place the pan in a 400° F oven. Baste it periodically with the pan drippings.  Cook it until it reaches an internal temperature of 130° (using an instant read thermometer) for a nice medium rare-medium roast.   This should take between 45-60 minutes.
6. Remove the lamb from the oven and the roasting pan, and let rest 10-15 minutes in a warm place. This resting period is crucial to a perfectly cooked roast as this allows the juices to spread evenly throughout the roast.
7. Slicing a leg of lamb requires a very sharp slicer. Remove the string and slice very thin slices. The thinner the slices, the more tender the meat will be. Serve with pipián rojo.

Pipián Rojo

“In Mexico, most people consider mole to be their most interesting and advanced sauce.  While mole is indeed delicious, pipián is the sauce that existed prior to mole.  It is a sauce based on chilies and thickened with various seeds and nuts.  The flavor is exquisite and delicious with different meats, like lamb.” – Chef Koetke

Difficulty: Moderate
Prep time: 15 minutes (plus 2-24 hours marinating time)
Cook time: 4-5 hours
Serves: 3 cups (enough to serve with the one roasted leg of lamb)

3 Tablespoons sesame seeds
¼ cup sliced almonds
½ cup green pumpkin seeds
6 guajillo chilies
2 Tablespoons lard or vegetable oil (lard will make it more flavorful)
2/3 cup finely diced white onion
3 garlic cloves, roughly chopped
½ teaspoon ground cumin
¾ teaspoon ground paprika
½ teaspoon salt
2 pinches ground cinnamon
5 cups chicken broth

1. Roast sesame seeds in a large sauté pan over moderate heat.  Be sure to keep them moving often to keep them from burning. Once they are browned, remove from pan and let cool.  Repeat the same process for the almonds and pumpkin seeds.  Reserve.
2. In a coffee/spice grinder, grind all the cooled sesame seeds, almonds, and pumpkin seeds until powdered.
3. Remove the stem from the chilies and open them up using scissors.  Remove and discard all the seeds and as many veins as possible.  (Be sure to wash hands well after doing this!)
4. In a medium sauce pan, sauté onion and garlic in lard or vegetable oil until they are lightly browned and soft.  Add chilies and sauté for another minute.
5. Add cumin, paprika, salt, cinnamon and 3 cups chicken broth. Bring to a boil, reduce to a simmer, and cook for about 15 minutes, or until the chilies are very soft.
6. In a blender, purée the chilies and the broth until smooth.  Return the mixture to the pot and add ground seed/nut powders, and remaining 2 cups of chicken broth.
7. Bring back to a boil, reduce to a simmer, and cook slowly until lightly thickened (about 10 minutes).  Serve, or chill and reheat later.

“SUPER DELICIOUS” SIDE DISH: Maple Caramelized Brussels Sprouts with Whole Grain Mustardbrussel sprouts

“Brussels sprouts are not only my favorite vegetable, they are relatively inexpensive, especially late in the fall when they are the sweetest. This recipe combines a number of different flavors for a surprisingly delicious outcome.”

Difficulty: Easy
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

1 lb. Brussels Sprouts, boiled until tender, shocked, and halved
5 strips bacon, diced
4 oz. finely diced onion
2 Tablespoons real maple syrup
1 Tablespoon whole grain mustard
Black pepper and salt to taste

1. Cut the ends off of the Brussels sprouts and remove any damaged leaves.  Cut a small “x” into the bottom core of each sprout.
2. Boil the Brussels sprouts in salted boiling water just until tender.  When they are done, remove them from the water and place in a bowl of ice water to chill them.  When they are cold, remove from the water and cut each one in half through the core.  Reserve.
3. Render bacon in a sauté pan until the bacon is well browned.  Remove bacon.
4. Add onions to the sauté pan and cook until browned and tender.
5. Add Brussels sprouts and cook until they are hot.
6. Add cooked bacon, mustard, and maple.  Cook until the maple reduces slightly and coats the Brussels sprouts.
7. Taste for seasoning and serve.

UNUSUAL DESSERT: Prunes Stuffed with Cognac Ganacheprunes

“This sweet ideas is perfect for colder weather. Prunes (actually dried plums) are greatly undervalued and misunderstood in America, which is too bad because they are so delicious!  Try these and it will forever change your opinion of the humble prune.  They make a great addition to a holiday cookie and candy tray.” – Chef Koetke

Difficulty: easy
Prep time: 20 minutes plus several hours for cooling and marinating
Cook time: 0
Serves: 20

8 oz. chocolate, semisweet (best quality available)
1/2 cup heavy cream
5 Tablespoons cognac
40 pitted prunes

1. Cut chocolate into small pieces, or grate.  Place in a bowl.
2. Bring cream to a boil.  Pour over chocolate.  Stir gently until the chocolate is well melted and the mixture is homogeneous.  Add 2 Tablespoons cognac and stir briefly.
3. Place ganache (chocolate mixture) in refrigerator until cold and noticeably more solid.
4. Mix with 3 Tablespoons Cognac and let sit at room temperature for 2-3 hours to let the prunes absorb the Cognac.  Stir from time to time while the prunes are marinating.
5. Make a small dimple in each prune and fill the dimple with a spoonful of ganache.

Want to gain confidence in the kitchen but not become a professional chef? Learn more about our courses and certificate experience for the home cook, Home Chef.