Meet Kendall’s Culinary Arts and Baking & Pastry alumni:

Shawn McClain Spring, Green Zebra “My experience at Kendall built the foundation that allowed me to pursue my passion for the restaurant business.”

Bill Kim Charlie Trotter's “Kendall College is more than just school. It's an arena for creativity and independence. It was invaluable experience for me. I recommend it to anyone aspiring to a career in the culinary arts.”

Doug Sohn Hot Doug's “I went to Kendall and now I see hot dogs! I also sell venison, lamb, fois gras and other exotic things. The college gave me the culinary wherewithal to create a successful business. Oh, I also cook stuff in rendered duck fat.”

Mindy Segal Hot Chocolate “When I was a student at Kendall, my instructors gave me the knowledge and confidence to pursue my dream.”

Terry Crandall Peninsula Hotel “To work as a professional cook, you must be so passionate about food that long hours and hard work don’t matter to you. Kendall College helped to awaken that passion within me.”

Harry Crane Kraft Foodservice “At Kendall, I learned that becoming a chef is more than acquiring technique and putting on whites. That’s the easy party. Becoming a chef develops from the dedication, desire, and professionalism that comes from within.”

• Terry Crandall - Executive Chef, The Peninsula Hotel, Chicago

• Matthew McMillin - VP Culinary Operations, Brinker International

Robert Bouyer, ‘05—Owner of Miami Flavors.

Michael White, ’93, -- Chef/Partner at Fiammas in Vegas, NY and AZ—( http://www.jameshotels.com/scottsdale/dine/elizabeth.php)

John Manion, ’95, Chef/Co-Owner, Mas (http://www.masrestaurant.com/masrestaurant/)

George Alpogianis, ’89, Executive Chef, TAG Restaurants (http://www.tagrestaurants.com/company.html)

Barry Miles, ’88, Eastern Style Pizza, Chicago (http://www.easternstylepizza.com/)

According to Harry Crane, Kraft Executive Chef, “By having a Kraft-focused venue at a premier location such as Kendall, we now can bring industry experts and our customers together to learn and share information on relevant culinary topics. This is just one more demonstration of Kraft Foodservice’s commitment to helping the entire industry grow and gain the necessary expertise to continue to please consumers’ ever-changing taste palates.”

Christian Eckmann, Ambria

“Kendall’s teachers helped me find a way to express my creativity with food and wine, and they gave me the fundamentals to be successful in business.”

Christina Hernandez

Eric Palmer, Mon Ami Gabi

“My education at Kendall gave me the confidence to compete in the culinary field and the skills to succeed.”

Felicia Shallow-Davis, The Maple Tree Inn

“Kendall gave me the tools and the confidence to follow my dreams into the hospitality industry.”

Jodi Fyfe, Blue Plate

“Kendall helped me recognize that life’s best pleasures come from building friendships, not customers.”

Michael Maddox, Le Titi De Paris

“Kendall is the only game in town! It’s absolutely the best culinary school in Illinois.”

Susan Maddox, Le Titi De Paris

“A gastronomical orgy! Where else can you eat and learn at the same time?”

Mike Kurotobi, MJ2 Bistro

“My experience at Kendall built the foundation that allowed me to pursue my passion for the restaurant business.”

Min Kim, Shaw’s Crab House

“My training at Kendall was priceless. It’s a small school with a great student to chef ratio. And what fine kitchens they have built!”

Laura Piper, Hugo’s Frog Bar and Fish House

“Kendall College gave me the courage, knowledge and inspiration to pursue my dream of becoming a chef.”

Thomas Hope, Roy’s Chicago

“I strive to expose my students to international food, so they can become leaders in a new generation of global chefs.”

Ambarish Lulay, Chef Instructor, Kendall College

“I felt nurtured at Kendall. I left with a feeling of confidence and accomplishment.”

John Manilow, John’s Place