10 Ways to Make the Most of Being a Business student at Kendall

10 Ways to Make the Most of Being a Business student at Kendall

Tyanté Horton is a current business student at Kendall College, graduating this quarter. She will be receiving a BA in Business Management. As a business student, student ambassador and member of Alpha Chi, a National College Honor Society, Tyanté has made the most of her time on campus and shares her advice with current students or anyone wishing to pursue a read more

Explore your culinary creativity with Home Chef cooking classes

Kendall College, May 14th, 2014 | Category: Featured, Inside Kendall | Permalink | Email this
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Home Chef cooking classes at Kendall College are open to the public and offered at three levels: beginner, intermediate and advanced. Each class features recipes that are sure to impress friends and family, but are simple to recreate at home. For example, check out the Oysters Mignonette recipe below from the Date Night class.

Oysters Mignonette
Serves 2 or more


1 ¼ oz. shallots, minced
1 oz. red vinegar
Pinch of sugar
Pinch of salt
½ tsp. white peppercorns, crushed finely
2 dozen oysters


  • Combine the shallots, vinegars, salt and sugar in a bowl and stir to combine and dissolve the salt and sugar. Cover and refrigerate for at least one hour, 12-24 is best to let the shallots mellow in flavor.
  • Clean and shuck oysters and loosen the meat from the shell. Arrange on platter to serve and either spoon mignonette on oysters to taste or serve in a small bowl on the side with spoon for guests. Mignonette sauce will keep for up to a month.


Get to know the faculty: School of Culinary Arts

Kendall College, April 24th, 2014 | Category: Faculty | Permalink | Email this
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Chef Thomas Meyer
is a culinary instructor at the Kendall College School of Culinary Arts. Many days he can be found in the café greeting students and talking about the latest global culinary treat being served for dinner. He says one of his favorite subjects to teach is Quantity Cooking/Café because of the “real world” environment of the café.  He says that “sometimes when the students come in [to the café class] they can get overwhelmed, but over time they grow and develop.”

Recently the café, under Chef Meyer’s direction, has featured cuisine from Mexico, China and several other countries and regions.

In addition to being surprised and delighted by the cultural diversity of the student body in the School of Culinary Arts, he says “One of my favorite things about Kendall College is the diversity of expertise. For example, if I had a question about bread, Kendall has experts on bread. If I have a question about a sauce, Kendall has experts on sauces.”

When it comes to his own favorite things to eat and drink, Chef Meyer reveals “I am open to almost anything if it has been done well!”

Chef Meyer likes being creative with hobbies like photography and thinks he would be doing “something creative” if he wasn’t teaching. Like many people, his favorite season in Chicago is Summer and he loves the many unique neighborhoods in the city.

Learn more about Chef Meyer and other chef instructors at the Kendall College School of Culinary Arts by visiting http://culinary.kendall.edu/about/faculty.


English Language Institute at Kendall College

Kendall College, April 8th, 2014 | Category: Faculty, Featured, Inside Kendall, International, Student | Permalink | Email this
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Internationality certainly is springing forward at Kendall College. We have a newly redesigned lobby that welcomes our international students and raises our awareness of all things global. We have also launched the English Language Institute, also known as the ELI. This new academic opportunity allows international students to come to Kendall College to improve their English language skills while enjoying the enriching environment Chicago provides. Students come to us from different points on the globe to participate in a number of academic venues where they are immersed in the target language, English.

As the chief architect of the academic programs, I can share that the two prevalent models, one for four weeks, and the other for eight weeks of English instruction, are designed place the participants in the appropriate level for instruction. When students arrive for the shorter Discover America program, they are ushered to a Monday to Thursday three-hour morning session followed by lunch prepared by our talented culinary students in the Cafe or the QSR. The afternoon is spent getting to know our beautiful city. We visit such fascinating spots as the Willis Tower, The Art Institute, Adler Planetarium, and Millennium Park. The longer program allows students to develop their skills in the intensive Reading and Writing class offered in the mornings and the Listening and Speaking classes offered in the afternoons Mondays to Thursdays. In addition, students who place at a pre-determined level upon entering may enter Kendall College as provisional students to pursue their studies with us in their chosen career paths.

At this point, we have received eleven students from Brazil in the summer of 2013. Lorena Freitas, one of the participants from the short program, returned as a regular, full-time as is currently following her academic career in the School of Hospitality. Winter 2014 welcomed 28 students from Chile, Peru and Brazil. The imminent spring quarter we will host 25 students from Turkey, China, Vietnam, Korea, and Guatemala; seven of whom will be joining us as provisional students.

The courses are delivered by highly qualified and experienced instructors: Erin Shelly, M. S., is the Director of our Academic Success Center (ASC).  She brings years of ESL teaching experience to the ELI teaching team and will be co-teaching with Kathy Schodrof Luebke, M.Ed.,  from our Academic Advising team. Kathy will be joining our teaching team this spring. Glenn Danielson is new to Kendall and most recently has been teaching English in Korea at the Duksung Women’s University International Learning Language Center in Seoul. As the veteran instructor, I will guide my fellow teachers in preparing and delivering the coursework to the international students.

As you meet our new, global on campus, I encourage you to reach out to our international visitors. Please extend a warm welcome and allow them the opportunity to practice their English with you. Ask them about their country and background. Who knows, you may have the opportunity to visit their home country as you prepare for your internships and launch your own careers.

Maria A. Montalvo, Ph.D. (middle, below) is the author of this blog. She is the recipient of the Laureate 2014 GPS award for Collaboration. Dr. Montalvo is a leader in second language education and has been recognized as such by the American Council on the Teaching of Foreign Languages

Maria Montalvo award

Where are they now? Catching up with Culinary Alum Paige Meagher

Kendall College, March 31st, 2014 | Category: Alumni | Permalink | Email this

Today we spotlight a very talented alum, Paige Meagher, who attended Kendall from 2010-2012. Paige is currently the chef and owner of Brix Catering & Consulting, leading a team of chefs who provide home catering services and lessons. We are thrilled to stay in touch with Paige. Please enjoy our recent Q&A with her!


KC – What made you choose to attend Kendall College?

PM - I was working as an assistant at a reputable hedge fund in Chicago when I realized I wasn’t doing with my life what I really wanted to do in my heart. I toyed around with culinary school for about a year. When I finally came to the college and did my tour, I ran into Chef Dina Altieri, whose energy and professionalism really turned me on to Kendall. Seeing the facility and hearing Chef Altieri’s enthusiasm cemented the decision for me right then and there. It was a very scary (quitting a great job during a crash in the economy) and a very exciting time because I was finally following my heart.

KC – What was your favorite class/classes at Kendall?

PM – I really loved Chef Elaine’s Advanced Fish class. It was one of the hardest classes I took, but I also learned the most. We weren’t just challenged by the daily cooking practicals (which were challenging!), but we were also taught about biodiversity of oceans and waterways and how we can be conscientious consumers every day. I also really enjoyed Fine Dining and Sustainability. Sustainability class opened my eyes to socio and ecology problems that are global. You have to learn about these problems in order to make changes and want to help the earth.

KC – What do you miss most about being at Kendall?

PM – Knowledge Bowl! During my two years at Kendall I participated on the Kendall College Knowledge Bowl Team. It was so much fun learning all the facts and trivia in the Culinary Apps book, Baking book, ServSafe and others. Mostly, it was a great experience with the other teammates. We won the national title in 2011 and took second place in 2012. I’m very proud of that. Chef Altieri was an amazing coach! Her dedication and innate interest in knowledge is always inspiring.

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

PM – Well, without it there would be no Brix Catering & Consulting. That’s for sure. Kendall prepared me with everything I needed to start my business: cooking skills, cost control skills, professionalism. Without Jody Birnbaum’s class on starting your own business, I would not be as organized or successful as I am today. The college is also a supportive resource as we start to build our business. I email Jody about once a month for advice…

KC – What is your favorite thing about working in your industry?

PM – I love that every day is a different day. I love working with people. I love creating something from nothing. I love entertaining. It’s a perfect industry for me. I finally found a place where I thrive and my heart is happy because I am using my hands to create. It’s awesome.

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

PM – I’d love to have our catering & private chef business in full swing with 25-50 employees, a store front with a deli, and an in-house event space where people can come have private dinner parties and take cooking lessons or host wine tastings at our kitchen and dining room, that is set up to look like an at home kitchen & dining room. We are looking for spaces now. I think if you think big the rest will follow. My partner and I work hard and spend all our “free time” on this business, so I think we can make it anything we want.

KC – What’s your advice for current students hoping to enter your industry?

PM – Keep your head down. Learn. Work hard. Ask questions. Pay attention. Enjoy the work! And this one: You aren’t too good for any task. If you want to lead one day, you have to lead by example. Always.

KC – What’s your advice for students trying to decide on whether or not to attend Kendall College?

PM – Kendall is a top of the line school with amazing facilities and dedicated staff. As we learned on our first day,  no one can take your education from you. It is absolutely invaluable. Even if you think you “know how to cook,” you will learn so much more at Kendall.


For more info on Paige and Brix Catering & Consulting, please visit www.brixcatering.com or email paige@brixcatering.com.

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

Meredith, March 20th, 2014 | Category: Faculty | Permalink | Email this
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“Adjunct instructors continue to bring the ‘field’ or the ‘real world’ into the classroom.  They interact with students and faculty alike to add a positive vibe to campus,” shares School of Hospitality Management Dean Susan Tinnish. “Adjuncts are a part of our faculty and a great benefit to Kendall students bringing the most current industry knowledge and practices to our students.”

Richard Schell

Richard Schell is joining us to teach the Business and Technology of Sustainability (HOS 235). He is an international consultant on international food, green, agriculture and risk management issues. He is also an experienced presenter, speaker and instructor having presented on the topics of food law and green law in both business and classroom atmospheres. Rich will be bringing this expertise to his classroom to enrich hospitality management students about their understanding of sustainability.

Rich comes to Kendall from his own law practice, Law Offices of Wagner & Schell, L.L.P. This is an international firm with offices in Illinois and Austria which provides international legal services for clients in Asia, Africa, North America, Central America, the Caribbean and Europe.

Melissa Bingham

Melissa Bingham is teaching our Special Events and Event Marketing class (HOS 482). Melissa has major experience in the event planning field, including the role of President/Executive Producer at Bingham Marketing & Events, as well as formerly being the Director of Special Events at the Indianapolis Art Center. She is a member of industry associations such as the Green Meetings Industry Council, Meeting Planners International, and the International Special Event Society.

Melissa will be using her extensive experience in the events field to teach our students only what true practice can teach.  She has been enriching the course by supplementing lectures with external speakers from the active event planning community.