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1. Front Row Diners are treated to a front-row seat for two amazing sights: First, the Chicago skyline beams into the room through huge windows....Read More
- Taste of Kendall
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Emily Williams Knight, president of Kendall College, is among the newest members elected to the Board of Trustees of the National Restaurant Association Educational Foundation (NRAEF), the philanthropic foundation of the National Restaurant Association (NRA). Knight was welcomed to the board at the NRAEF’s annual meeting on Jan. 30 in Orlando, Florida. She will serve a two-year term with the possibility of serving two additional two-year terms. Knight is the first representative of Kendall College to serve the NRAEF in this capacity in the foundation’s 28 years.
As a new trustee of the 35-member board, Knight represents not only Kendall College’s Schools of Culinary Arts, Hospitality Management and Business to the NRAEF, but also the farther-reaching role of higher education in supporting the NRAEF’s strategic initiatives. These include creating educational programs that...
Chicago—January 13, 2015—Kendall College School of Culinary Arts student Qi Ai won the titles of Central Regional and People’s Choice winner at the S.Pellegrino Almost Famous Chef cooking competition, hosted at Kendall College on January 12, 2015. Ai, a native of Beijing, China, impressed the panel of judges with her innovative signature recipe called Duo of Duck. Now she advances to the finals competition to be held in Napa Valley, California in March. This is the fourth year a Kendall student has won the regional competition. Ai competed against other students in the Central Region, representing culinary arts programs at six institutions, during a two-day, highly competitive cook-off, judged by celebrity chefs David Posey formerly of Blackbird, Curtis Duffy of Grace, Sarah Grueneberg of Monteverde, Matt McCallister of FT33 and Marco Bahena the 2010 Regional Winner. Ai was announced the winner...
Danielle Crasto of Kendall College, Chicago talks about her experience of studying in the culinary arts program.
This year's contest, in its 28th year, came with a first: Readers helped pick the finalists, casting some 4,200 votes online and sending the top 25 vote-getters into the finals. Those cookies were then baked by culinary students at Kendall College before the winners were chosen by a panel of Tribune food writers and other staff members, along with guest judges, James P. DeWan, a culinary instructor at Kendall and writer of the monthly Prep School column for Good Eating, and confectioner Ginna Haravon, owner of Chicago-based Salted Caramel (saltedcaramel.net). Here are the winners' recipes and their stories.
Started as a junior college in 1934, Kendall College today features fully modern classrooms and kitchen labs, a 150-seat auditorium, student facilities and a Michelin Guide-recommended Dining Room, which is open to the public for lunch and dinner. Seen here, Emily Williams Knight, president of Kendall College, addresses attendees of a special anniversary celebration.
Working her first official shift at age 4, Hedeker was the youngest of the child laborers, who were the sons and daughters of all the bakers on staff. Coronated Cookie Princess, Hedeker was charged with arranging the cookies and memorizing their ingredients, so she could explain them to customers.
Kendall College, in partnership with the Culinary Research and Education Academy (CREA), the education arm of Cuisine Solutions, has launched the Sous-Vide Technique Master Class. This self-paced online course addresses the modern-day technique of sous-vide and the HACCP safety process, exposing the learner to 40-plus years of research conducted by Bruno Goussault, chief scientist of Cuisine Solutions and founder of CREA.
Just in time for the holidays, kids will love this two-hour, hands-on cookie decorating workshop with chef instructors from Kendall College. Decorating stations will be fully stocked with cookies, frosting and decorations for every child. This fun-filled, messy morning is designed for children 4-12 years old.
From the cave drawings in the Ardeche Valley of France to the Guttenberg's printing press, humans have found ways to communicate visually - via pictures or the printed word. Although not normally considered “visual,” text is a graphic representation as the “letters” symbolize something or someone. Writing is the visual manifestation of the spoken word. This article discusses graphic representation beyond the written word to effectively communicate.
Kendall College student Dustin Freund will prepare a multi-course dinner as a visiting “celebrity chef” at Jetwing in Negombo in Sri Lanka, on Saturday, November 1. The opportunity to impress invited guests with dishes uniquely flavored with various teas is part of a seven-day immersion in how tea is produced and marketed in arguably the world’s best-known tea-producing nation.