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 College Alumni Restaurant Tour

Kendall College, March 12th, 2014 | Category: Alumni, Around Town, Student | Permalink | Email this
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The Alumni Restaurant Tour was a day filled with delicious food, unique restaurants and generous Kendall College alumni.  We made five stops in Chicago on Tuesday, February 25th and catch up with our alumni who shared a favorite dish (or more!) with us.

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Our first stop was Pleasant House Bakery at 964 W 31st St, owned by former-student Art Jackson and Chelsea Kalberloh Jackson ’07, Baking and Pastry Certificate.  The unassuming store front reveals a treasure trove of Royal Pies inside.  The Royal Pies are a piece of culinary artwork you will have trouble finding anywhere else in the city.  They resemble pot pies but surpass in flavor, ingredients and perfect flakey crusts.  Art and Chelsea were generous enough to share with us a variety and they did not disappoint.  If you are looking for something unique that will knock your socks off with delicious flavor, add Pleasant House Bakery to your Chicago bucket list.

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Our second stop was La Sirena Clandestina at 954 W Fulton Market, owned by John Manion ’95 A.A.S, Culinary Arts. Before you taste the food you are enchanted by the décor in the restaurant. You might feel like you have traveled to another time and place but once you meet the friendly staff you quickly realize you’re still in Chicago. Chef Manion treated us to some outstanding empanadas that surprised us with the blue cheese filling. La Sirena Clandestina is a great place to try creative Latin American cuisine or belly up to the bar for some creative Latin American cocktails, or both!

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Our third stop was Antique Taco at 1360 N Milwaukee Ave, owned by Rick Ortiz ’03, A.A.S. Culinary Arts. Our
traveling group expanded at this stop with more Kendall College staff joining us for lunch. Chef Ortiz welcomed us with a warm smile and outstanding tacos, quesadillas and guacamole. Just when we thought we couldn’t eat anymore, Chef Ortiz sent out another taco or quesadilla to try and sweetened the visit with Horchata milk shakes. Antique Taco is the perfect place to stop for a quick taco and beer that will be worth every penny.

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Our fourth stop was Longman & Eagle at 2657 N Kedzie Ave, owned by Jared Wentworth (above) ’96, A.A.S Culinary Arts.  This restaurant fits in perfectly with the vibe of Logan Square but its menu and bar options are what set it apart. Chef Wentworth served us a Tete de Cochon with a sunnyside duck egg on top. This dish looked like art and would have been shame to eat if it wasn’t so delicious!

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Our final stop was at Pecking Order at 4416 N Clark St, owned by Kristine Subido ’95, A.A. S. Culinary Arts. This restaurant is larger than it appears and you’ll feel like you’re right at home when you walk in. This location is perfect for family style eating and a casual date night. Chef Subido treated us to some outstanding dishes. Fried chicken, garlic fried rice, coconut adobo rice arancini, sweet plantains, spicy cabbage slaw and Mom’s pickles. Every dish is a new burst of flavor in your mouth. Menu was inspired from her Grandmother’s recipes “but with a new identity,” said Subido. You can’t go wrong at Pecking Order. It was a perfect ending to a delicious day.

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From the Kitchens at Kendall College: Baked Onions with Chipotle Butter

Meredith, March 4th, 2014 | Category: Featured, Inside Kendall | Permalink | Email this
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Baked Onions with Chipotle Butter Baked Onions with Chipotle Butter Kendall College Culinary

Yield: 6 servings

Rarely starring as the main ingredient in a side dish, onions in this recipe are stuffed with breadcrumbs and baked with a flavorful chipotle butter. This dish can be prepared ahead and finished in under 20 minutes. It’s a nice, unusual complement to your holiday meal. 

Ingredients

1 stick unsalted butter (softened)
1 chipotle chile, finely chopped
1 t. salt
6 medium-size onions
1/3 c. panko breadcrumbs
Salt and freshly ground black pepper, to taste

Directions

  1. Preheat the oven to 350°F.
  2. Combine the butter, chipotle and 1 t. salt.
  3. Trim the root end of the onions to create a flat surface. (Don’t over-trim or your onions will fall apart.) Cut ¼” off the top of each onion. Peel away the outer skin.
  4. Using a melon baller, scoop out the center of each onion 1” to 1½” deep. Season the onions inside and out with salt and pepper.
  5. Divide the butter mixture evenly among the 6 onions and fill each cavity.
  6. Place the onions in an 11” x 7” casserole dish. Wrap the dish with aluminum foil. Place in the center of the oven and bake for 1½ hours.
  7. Remove from the oven and unwrap. Reset the oven to 425°F.
  8. In a small bowl, mix the panko crumbs and just enough of the butter from the bottom of the casserole dish to moisten the crumbs. Fill the onion cavities with the crumb mixture.
  9. Place the uncovered dish back into the oven and roast for 15 minutes or until the crumbs have browned.

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.

Get to know the new faculty: Chef Brendan McDermott

Meredith, February 26th, 2014 | Category: Faculty | Permalink | Email this
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Making the transition from Gotham to Second City, our wonderful new culinary arts faculty member, Chef Brendan McDermott, is quickly making himself feel right at home here on campus. We caught up with him in the kitchens to get to know him a little better!

Brendan McD

KC: Tell us a little about your professional background?

BM: Although I was in the kitchens during high school, it wasn’t until 2000 and graduating from Peter Kump (now Institute of Culinary Education) that I really embedded myself into professional kitchens around New York City. I spent the following years working at restaurants such as Mesa Grill, Patria, Olives, RM, Alta and Porchetta. During this time, I also freelanced at the French and Canadian Consulates, Food Network, as well as teaching occasionally. Teaching quickly became my focus and developed an Award Winning Knife Skills class, which has been written up in numerous papers (Wall Street Journal, Epoch Times .Time Out New York). I was featured on an episode of Working Class Foodies (a web show that I became a “co-host”) and recently did a knife skills course on Craftsy. In 2009, I started working at The Institute of Culinary Education as the main knife skills instructor and also developed other classes that focused on different cuisines and techniques that I had picked up over the years in New York restaurants.

KC: What brought you to Kendall College?

BM: Kendall is a well-known institution in the culinary world that truly has a strong focus on the growth of their students. I love that Kendall is in the heart of a city with a wonderful eclectic food culture, making it an obvious choice. I was very honored to be chosen to become part of the faculty.

KC: What inspired you to get into the culinary industry?

BM: As a child, I spent much of my time at my grandparent’s house. Both of them were from different parts of Europe and cooked almost every meal. Growing up in New York City, I always had access to many different cuisines, which inspired me to learn many diverse cuisines and styles of cooking.

KC: Tell us why you enjoy being a part of helping develop the next generation of top chefs?

BM: Whether in a restaurant or in a school, being around people who want to be around food is an amazing feeling. Watching cooks develop their styles and add their creative input to a dish is a creative process that we as chef/chef instructors can learn from as well.

Get to know the faculty: School of Education

Meredith, February 20th, 2014 | Category: Faculty | Permalink | Email this
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Maria Montalvo is a professor in the School of Education at Kendall College. She is also the Director of Education Grants. Most recently she was asked by President Knight and Provost Hillesheim to help design the English Language Institute (ELI) to teach English as a second language to international students.

“This exciting new program is launching in January, 2014. We’ll be seeing even more international students come to Kendall to learn English and get to know our beautiful city,” says Montalvo.

Her background positions her well to be a huge asset to the Kendall community. “I’ve been teaching and administering educational programs for forty years. I’ve had a vast assortment of experiences such as being involved in the public and private sectors from Pre-Kindergarten to Graduate School education which have afforded me opportunities to serve as a teacher, assistant principal, principal, bilingual program specialist, district curriculum coordinator, and clinical supervisor,” she shared. “I have also written and managed grants for several school districts and colleges/universities and I have supervised pre-service teachers in the field.”

While Montalvo insists it’s hard to pin down her favorite thing about Kendall College, she says it’s “working with the students.  That’s what it’s all about.”

“[I am surprised by how much I am constantly] learning from our students. Philosophically, I believe that an integral part of teaching is developing rapport and a symbiotic relationship with students. It’s lovely when a student brings in a completely novel idea or perspective into the class.”

When asked what her favorite thing about being an instructor, she immediately shares “Are you familiar with the slogan “I touch the future, I teach?”  Well, I teach future teachers. The joy is exponential.”

You might be surprised that as a child, Montalvo dreamed of being a translator at the United Nations.

“Later that dream morphed into being an archeologist or perhaps an anthropologist. I love history so, it would be something about explaining the why and how of things.”

When she is not at Kendall College, she might be found tending to her roof-top garden.  “I love to Garden. We live in the city and have a huge roof-top garden. We love going to art shows, the theater, and concerts. I also really enjoy cooking.”

But her favorite thing about Chicago isn’t the food, it’s the music. “The music scene [in Chicago] is amazing! New artists, blues, Jazz, reggae, rock, opera. Where else can you listen/see Riccardo Muti conducting – for free? There are [many] fantastic music and theater venues in the city.”

Meet the rest of the School of Education at Kendall College by visiting http://education.kendall.edu/

From the Kitchens at Kendall College: Stove Top Vegetarian Baked Beans

Meredith, February 12th, 2014 | Category: Featured, Inside Kendall | Permalink | Email this
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Stove top Vegetarian Baked Beans

Yield: 8 servings, 2/3 cup each

Beans are an excellent source of meatless protein and fiber. This bacon- and pork-less version of a cherished side dish makes use of canned beans—no overnight soaking necessary. Spiked with apple-cider vinegar, Worcestershire and a little ketchup, this is one of the easiest—not to mention one of the tastiest—baked beans ever.

baked beans

Ingredients
2 T.    vegetable oil
1 c.     chopped celery
1 c.    chopped onion
½ c.    chopped red bell pepper
½ c.    chopped green bell pepper
½ c.    apple-cider vinegar
½ c.    sugar
½ c.    ketchup
¼ c.    Worcestershire sauce
1½ t.    smoked paprika
½ t.    salt
¼ t.    pepper
1     can (15¾ oz.) black beans, drained, rinsed
1    can (15¾ oz.) navy beans or black-eye peas, drained, rinsed
1    can (15¾ oz. pinto beans, drained, rinsed
1    can (8 oz.) whole-kernel corn, drained, rinsed

Directions
1.    In a large saucepan, add the oil. Sauté the celery, onion and bell pepper until soft, about 4 minutes.
2.    Add the remaining ingredients and stir well. Bring to a simmer and cook for 30 minutes. (Add up to ¼ c. water if the beans become dry.) Serve baked beans warm or cold.

Nutrition Information per Serving
289 calories; 11 g. protein; 4 g. fat (1 g. saturated fat); 54 g. carbohydrates;  9 g. fiber; 0 mg. cholesterol; 829 mg. sodium

Recipe developed by Renee Zonka, RD, CEC, CHE, dean, Kendall College School of Culinary Arts, Chicago.