Blog for Kendall College in Chicago IL | Culinary Arts, Hospitality, Business, Education

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

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 read more

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

Meredith, January 14th, 2013 | Category: Around Town, Featured, Green | Permalink | Email this
tagged: green, Hospitality Dean, Hospitality School, School of Hospitality Management, Sue Tinnish, sustainability

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.

Kendall College searching for top high school chefs through national recipe contest

Meredith, January 10th, 2013 | Category: Around Town | Permalink | Email this
tagged: Alumni, Chef Beverly Kim, Chris Koetke, culinary arts degree, Culinary School, Kendall Cooks Challenge, School of Culinary Arts

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, and brief explanations of why they picked their dishes on Kendall’s Facebook page. The Kendall Cooks Challenge is open four times throughout the school year, each time introducing new mystery ingredients via video by Koetke and a guest chef.

Round 1: September 5 – October 31, 2012 (Guest Chef: Kendall alum Jose Garces)
Round 2: December 1, 2012 – January 21, 2013 (Guest Chef: Kendall alum Beverly Kim)
Round 3: Launches February 1, 2013 (Stay tuned for information about the guest chef and mystery ingredients)
Round 4: Launches April 1, 2013 (Stay tuned for information about the guest chef and mystery ingredients)

The winner of each round receives a professional knife kit and is eligible to win the grand prize: an all-expense paid trip to Chicago in Summer 2013 for a week long culinary camp.

Round 2 mystery ingredients were revealed by Chef Koetke and Kendall alum Beverly Kim (Bravo “Top Chef – Texas” finalist) in this video. They include: pork tenderloin, green beans and kimchee. See below for information and tips about these mystery ingredients.

Pork:
• With a sharp knife, remove excess fat prior to cooking
• Tenderloin can be soaked in a marinade for up to twelve hours in a refrigerator (Source: National Pork Board).

Green Beans or Haricot Verts:
• The French bean variety, called ‘haricot vert’ is generally slimmer and longer than the ‘generic’ green bean.
• Look for beans that are bright in color. They should make a sharp snap when broken (thus the name “snap beans”). If the seeds can be seen clearly through the pod, the beans are overly mature and will be tough (Source: Real Simple).

Kimchee:
• This Korean specialty is also spelled Kimchi
• Kimchee can be purchased ready-made at many major supermarkets as well as Asian markets
• When buying kimchee, make sure there’s plenty of liquid in the container – it is an indicator of how fresh it is (Source: Chicago Tribune).

Round 2 of the contest has been extended! Entries will now be accepted until January 21, 2013 on Kendall’s Facebook page. Email KendallCooksChallenge@kendall.edu with questions.

Kendall College students create digital magazine

Meredith, December 31st, 2012 | Category: Featured, Inside Kendall | Permalink | Email this
tagged: Dean of General Education, Integrative Studies, student work

Hot off the (digital) presses! Created by students in Advanced Integrative Studies (INT 310), check out the first Kendall College student magazine: J.A.M – Jack of All Majors – Winter 2013.

Assistant Professor Phuong Thai-Garcia, Dean of General Education Ryan Bartelmay and students in INT 310 created the electronic magazine for their final project. More than 90% of students in the class graduated in December, 2012.

Deputy Editor Eugenio Plaja reveals in the pages “As is the case with every INT class project, this one was a total surprise and was initially met with resentment. [O]ver the course of time, we found ourselves…putting more effort into this magazine to make it the polished product that we are proud to put before you.”

J.A.M covers a variety of subjects important to the students from deep dish pizza to college financial aid tips. Articles offer a glimpse at Kendall College student life from a trip to Six Flags and a listing of upcoming student events to recommendations on how “to survive a family holiday.”

The INT 310 course is a final general education course for students; there are two other Integrative Studies courses (INT 110 and INT 210), and each one is designed to immerse students in a problem-based learning project to help students master the college’s 5 skill competencies: Critical Reading and Thinking, Communication, Quantitative Literacy, Research and Synthesis of Information, and Technological Literacy. In INT 310, the project is to create an electronic magazine, which has multiple steps that prompt the students to apply the 5 skill competencies. Ultimately, the class attempts to help students understand real-world application of the college’s 5 core competencies.

Kendall Campus Comes Together for Hurricane Sandy Relief Efforts

Amber, November 29th, 2012 | Category: Featured, Inside Kendall | Permalink | Email this
tagged: Emily Williams Knight, faculty, Kendall Cares, staff, students

In the aftermath of Hurricane Sandy, the Kendall College community found a way to get involved with recovery efforts all the way from Chicago. During the month of November the Kendall Cares campus volunteer group organized a variety of events that students, faculty, staff and alumni could get involved with and support the cause.

The month-long campaign consisted of:

A campus-wide “Kickoff” Text Campaign encouraged students, faculty, and staff to donate directly to the American Red Cross from their cell phone.
Images of the devastation across the East Coast were broadcast on campus TV monitors to raise awareness and illustrate the need of for community support.
Menus influenced by East-Coast states were served in our dining halls during the week of November 12th.
A Supplies Drive was conducted through the Kendall College Student Life organization. The supplies will be delivered to Keyport Central School Shelter in Keyport, NJ.
Pies were baked by Kendall students, faculty and staff and sold at a Thanksgiving Pie Bake Sale. All proceed – more than $1,000! – went to the American Red Cross.
Proceeds from the Spice Up Your Life special “couples” sushi making demonstration on November 30th will go directly to the American Red Cross

One by one, we know we can make a difference. We are proud that Kendall College students, faculty and staff donated and volunteered during this time of need.

Chef-Instructor Wins Big with Raisin Bread

Amber, October 25th, 2012 | Category: Around Town | Permalink | Email this
tagged: baking, baking and pastry degree, culinary arts degree, pastry, School of Culinary Arts, Siddharth Mangalore

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 Raisin Bread Contest October 12-13.

Mangalore placed third overall and snagged the Idea Prize with his Curried Whole-Wheat Raisin Boule (French for “ball).

Sponsored by the California Raisin Marketing Board, more than 100 professional and student bakers submitted original formulas to the competition for which 36 finalists were selected. The national bake-off was held at the American Institute of Baking (AIB), where entrants crafted their raisin-laden breads in a state-of-the-art kitchen.

“It was a great experience for me, with interaction with some great bakers from around the country,” Mangalore says. “As a mentor for Kendall’s Baking & Pastry Competition Club, my experience this year will help me guide more students toward entering and winning next year.”

For his win, Mangalore earned a medal and engraved plaque, and next spring will enjoy a five-day educational excursion to California.

Bakers interested in competing in 2013’s sixth-annual America’s Best Raisin Bread Contest can visit www.LoveYourRaisins.com beginning November 1.

View complete calendar »