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You will find Kendall College alumni virtually everywhere—on every continent, living in diverse cultures and communities, in every world-class city, and even tucked away in the coziest seaside resort towns. But there is one thing they all have in common—they are doing what they love, whether that’s creating Moroccan cuisine, managing a ski lodge in the Swiss Alps, teaching Kindergarten, or owning a patisserie. Our accomplished alumni consistently succeed in achieving the dreams that originally brought them to Kendall.
Still just as committed to Kendall College and we are to them, our distinguished alumni are involved in almost every aspect of the Kendall College experience, from new student recruitment and admissions to career counseling and academic instruction. In turn, we make a wealth of resources available to our valued alumni, helping them as they become established in their careers, pursue new opportunities, make entrepreneurial names for themselves—and even become famous.
Kendall offers alumni everything from continuing education courses to career placement anywhere in the world. We foster lifelong relationships with our alumni, many of whom return to Kendall later in life to teach and pass their wisdom and expertise on to the next generation of chefs, hotel managers, teachers, and entrepreneurs. No matter where in the world our alumni go, we pride ourselves on staying connected and maintaining that magnetic sense of community that attracted them to Kendall College in the first place.
“The alumni list of Kendall College reads like a ballot for the James Beard Awards. Michael Maddox, Le Titi de Paris. Jay Lovell, Lovells of Lake Forest. Shawn McClain of Spring and Green Zebra. Kendall is to celebrity chefs what Harvard Business School is to Nobel Laureates in Economics. A gold mine."
North Shore Magazine
August 2004
Current Alumni
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Shawn McClain
Spring, Green Zebra
“My experience at Kendall built the foundation that allowed me to pursue my passion for the restaurant business.” |
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Doug Sohn
Hot Doug's
“I went to Kendall and now I sell 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.” |
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Mindy Segal
Hot Chocolate
“When I was a student at Kendall, my instructors gave me the knowledge and confidence to pursue my dream.” |
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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.” |
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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.”
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