Where are they now? Kendall College Culinary Alumna Launches Small Business

Where are they now? Kendall College Culinary Alumna Launches Small Business

Kendell DeBoom ’93 (AAS Culinary Arts) and Jane Nobbe McClenahan co-founded The Festive Frog, a rental company specializing in vintage glassware, plates and barware. Located in Lake Bluff, Illinois, DeBoom and McClenahan recently invited Kendall College Alumni Relations Specialist Marguerite Allegretti to visit their showroom and provide a tour of their impressive storage room.... read more

Eighteen Students Earn Glion Advanced Certificate in International Hospitality Management from Kendall College

Meredith, February 20th, 2013 | Category: Featured, Inside Kendall | Permalink | Email this

Eighteen Kendall College students earned the esteemed Glion Advanced Certificate in International Hospitality Management following a rigorous exam held on November 30, 2012. The certificate provides them with a competitive career advantage in an increasingly global marketplace.  Kendall College is an official affiliate Institution of The Glion Institute of Higher Education. Glion, based in Switzerland, is ranked among the best hospitality schools in the world for an international career.

“The Glion Certificate in Hospitality Management is offered to distinguish students from competitors in this demanding career marketplace and gives them the opportunity to advance their knowledge of the hospitality field,” said Dr. Susan Tinnish, dean of the School of Hospitality Management. “As an official affiliate of The Glion Institute of Higher Education, we are excited to see these students expand their skills with assistance from this celebrated institution.”

Since its inception, the exam for The Glion Advanced Certificate in Hospitality Management has been offered three times at Kendall College; once each year to qualifying students. To be eligible to take the exam, students must complete nine pre-requisite classes and attend a mandatory review session, which revisits material from four classes in the Kendall College School of Hospitality Bachelor of Arts program, including Organizational Behavior, Human Resources Management, Leadership, and Services Marketing, and gives students a chance to take a practice exam similar to the actual version.

The Glion Advanced Certificate in International Hospitality Management is only awarded to students upon graduation from the Kendall Hospitality Management B.A. program and cannot be obtained independently from the degree.

Kendall alum Ben Berger, School of Hospitality ManagementRecent alumnus Ben Berger ’12 shared that “Having the opportunity to supplement my degree and resume with the Glion Advanced Certificate in International Hospitality Management greatly helped identify my management knowledge and was key to gaining acceptance to a top-rated graduate school following graduation from Kendall.”

 

Congratulations to all students who passed the exam:

Almqvist, Josefin (passed with distinction)
Araya, Carolina
Chaves Betancor, Marta
Codina Natividade Garrido, André
Fuentes, Anna Karen
Gong, Wenhao
Hopper, Benjamin
Johnson, Kenneth
Kelshikar, Kanika
Kim, Yaejin
Liang, Kai Lin
Miranda, Arelhi
Murthy, Sanjana
Obrist, Christopher
Sanchez-Sandoval, Felipe
Seo, Hyojin
Smith, Shayla
Winkler, Christin

School of Culinary Arts Unveils the Chaine des Rotisseurs Kitchen

Meredith, January 31st, 2013 | Category: Featured, Inside Kendall | Permalink | Email this
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The School of Culinary Arts unveiled the Chaîne des Rôtisseurs kitchen to members and guests during a ceremony at Kendall College on January 22, 2013. This is the first time in the United States that The Chaîne des Rôtisseurs has dedicated a kitchen at a culinary school.

Kendall College board member David Kipley, Chaîne member Chris Koetke, vice president of the Kendall College School of Culinary Arts, and Bailli de Chicago Jane Tracy gave remarks prior to the kitchen unveiling.

The Chaîne des Rôtisseurs has a long history with Kendall College and supports culinary students through their annual scholarship, administered by the Kendall College Charitable Trust (KCCT). The KCCT is dedicated to providing financial support for students of need enrolled in the culinary, hospitality, business and education programs at Kendall College.

Kendall culinary-arts students, including several who received the Chaîne des Rôtisseurs scholarship, prepared hors d’oeuvres for the event. Junior Brenda Martinez prepared a seared scallop on top of a plantain chip and jicama slaw with a mojo vinaigrette. Matthew Hoffman offered braised veal cheeks on top of cheesy grits with a pickled carrot and turnip. Senior Rob Baki served a disk of pain perdu topped with warm duck confit and tart cherry compote.

The kitchen displays a large, framed Bailliage de Chicago banner, Chicago Chaîne menus from past dinners, framed newspaper and magazine articles, and other memorabilia to serve as historical documentation of the life of the Chicago chapter as well an introduction for current students to the Chaîne.

The Confrérie de la Chaîne des Rôtisseurs, founded in Paris, France, in 1248, is the oldest and largest food and wine society in the world. The U.S. Chaîne (www.chaineus.org), with nearly 70 chapters (bailliages) across the nation, is represented in Chicago by the Bailliage de Chicago (www.chaine-chicago.org).

The event was captured by Chicago photographer Huge Galdones. Photos of the event can be found on Facebook by clicking here.

News from The Dining Room: Chef Beverly Kim, Restaurant Week

Meredith, January 28th, 2013 | Category: Alumni, Inside Kendall | Permalink | Email this
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Chef Beverly Kim (A.A.S., Culinary Arts, 2000) joins Kendall College School of Culinary Arts for the Winter 2013 quarter as chef instructor for CUL 249. Chef Kim will be on campus for a total of 10 weeks sharing her expertise and insight with students.

“I will be instructing 5 students in their last block of the associate’s degree.  Their objective is to learn how a line kitchen works and apply it to a real restaurant,” said Chef Kim.

beverly kim_lrg

Chef Kim will be instructing and coaching her class through preparation and service of an Asian-inspired dinner at Kendall’s Michelin-recommended restaurant, The Dining Room.  Chef Kim’s menu will be served from January 11 through March 18, 2013 from 6-7:30 (Tue-Fri), and on Sat from 6-8pm.

Don’t forget! Chicago Restaurant Week is February 1-10, 2013.

Kendall College is thrilled to have Chef Kim on board for the winter quarter, but is still searching for a permanent chef instructor in The Dining Room.  Interested candidates can send inquiries to jobs@kendall.edu.

From President Emily Williams Knight: Reflecting on 2012

Meredith, January 18th, 2013 | Category: Inside Kendall | Permalink | Email this
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As we enter 2013, Kendall College President Emily Williams Knight reflects on 2012.  She offers candid insights about two important aspects of student life at Kendall learned during her first year at the helm:

First, diversity in our college makes for a richer experience for all.

Fortunately I was raised by parents who believed in diversity and introduced me to many cultures early in my life. At Kendall, I’ve been reminded of the importance of having a diverse student body, and how rich it came make the learning environment. One of my favorite things to do each day is to ride the elevator to lunch (one of those times it is really packed) and ask students what country they are from. The record so far is 7 different countries represented in one elevator car. I am so proud of the warm, nurturing and openly expressive environment we promote on campus and beyond. I am grateful for each of the students, for the experiences they bring, and for the reminders they give me each day to appreciate our special community. Never does a day pass when I don’t look at our students and feel a sense of pride. I am honored that every student – from as close as Chicago or as far away as China – has chosen to come to Kendall. I am honored that they have chosen to share their life with us.

Also, getting a degree is just the first step.

During commencement this year, I experienced a profound moment. I had just finished delivering my remarks and while I remained at the podium for applause, a cold streak flashed through my body. As I looked out into the eyes of our more than 400 graduates, one thought came into my mind: “Have they learned enough, will they succeed, and did we do all we could to prepare them for the real world?

At that moment, all I could do was wonder if we had done all we could… if in exchange for their time, talent, and treasures, we had exceeded the students expectations and prepared them to for success. In that moment, the responsibility of leading a college became perfectly clear: I own the creation of an environment where students learned, were prepared, and were given the tools to succeed. I was ultimately responsible for their futures and this weighed heavily on me.

The day after commencement, I planned meetings with the Provost to review our assessment plan, the Director of Career Services to better understand our support services and internship placement, and our Dean of General Education to learn more about these courses and their importance in the curriculum.  I put every upcoming advisory board meeting on my calendar so I could hear from industry leaders what knowledge and skills they were seeking from recent college graduates.

Graduation rates matter, they matter a lot. However, what I now believe matters more is ensuring that we prepare our students for the rapidly changing, globally competitive environment. I want to ensure that we live up to our side of the promise: that our students will have the tools to succeed in their chosen profession and to thrive in the years ahead.  If we do those things, Kendall College students will not only graduate, they will succeed in every subsequent step.

***

Are you a student or recent alumni? What do you think – is diversity of student body important? Is graduation the ultimate prize or is it just the first step? Share your thoughts in the comments!

School of Hospitality Management Dean to Speak On ‘Going Green’ and Meeting Industry Standards

Meredith, January 14th, 2013 | Category: Around Town, Green | Permalink | Email this
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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 for event professionals.

Dr. Tinnish’s session topic, “Managing to be Green: How Industry Standards and Best Practices Can Help You” is scheduled for Thursday, January 17 at 1:00 p.m. The session was designed by Tinnish to help event planners and suppliers decide on the best way to utilize industry standards.

“Event planners and suppliers can consider using the Convention Industry Councils’ APEX standards (set through ASTM, a standards body), ISO’s 20121 or even the Global Reporting Initiative (GRI),” says Tinnish.  “There are so many decisions…what’s the value of the standard? Which standard should you use? How do you start? This session will help attendees answer those questions.”

The standards discussed in Dr. Tinnish’s session are referenced in meeting management classes at Kendall College.  In addition, the new sustainability concentration curriculum will feature a class devoted to “eco-labels” and standards.

“I also created a workshop for the Integrative Senior Capstone project on industry standards,” adds Dr. Tinnish.  “Students are often interested in creating a sustainable hotel and/or restaurant product during Capstone.”

In the Kendall College School of Hospitality Management’s Meeting, Incentive, Convention and Exhibition (MICE) concentration, students are prepared for project management of large meetings, trade shows, conventions and other events with a focus on the discipline of meeting management. Relevant topics include aligning goals and objectives, evaluation, event design, food and beverage arrangements, technology and other logistics.