School of Culinary Arts Alumnus and Top Chef Finalist Beverly Kim Gets Cooking In the Dining Room
Chicago (January 22, 2013) - Kendall College School of Culinary Arts welcomes alumna, celebrated Chicago-based chef and Top Chef Season 9 finalist, Beverly Kim, back to campus as a guest instructor for the winter quarter. Chef Kim will be instructing and coaching her class through preparation and service of an Asian-inspired dinner, created by the Chef herself, at Kendall’s student-led and highly-rated restaurant, The Dining Room.
Known for her eclectic and soulful cooking approach, Chef Kim hopes to serve as an inspiration to her students, and encourage them to get to know different cuisines and styles in order to discover their own passions. Chef Kim’s class is the final course students will take prior to receiving their associate’s degree. “While it’s my goal as an instructor to teach students the essential skills needed to work the line at a real restaurant, it’s my mission as a chef to give my students insight into life after culinary school and give them tools to succeed in the industry,” said Chef Kim. “I’m so grateful for the learning and experiences as a result of my culinary education at Kendall. This is a great opportunity for me to give back as well as investigate my propensity for teaching.”
Chef Kim was one of the first culinary students taught by School of Culinary Arts Vice President Chris Koetke, CEC, CCE, HAAC. “Beverly exemplifies why Kendall is ranked the No. 1 Chicago program* for preparing students for culinary careers,” said Koetke. “We’re thrilled to welcome her back to Kendall to instill in our student chefs that hard work in school and hard work in the real world can lead to incredible success.” With a range of top Chicago restaurant experience, Chef Kim has cooked at esteemed establishments such as Charlie Trotter’s, Prairie Grass Café, Opera, Aria and Bonsoiree.
Through March 18, Chef Kim’s dinner menu at The Dining Room features modern Korean cuisine using fresh, locally sourced ingredients. Diners can select from cold or hot appetizers and entrees, including pork belly mungbean pancake with kimchi, hen egg and pickled pineapple, and pan seared striped bass with lemongrass coconut broth, honshemeji and sweet potato. Available from 6 - 7:30 p.m. Tuesdays through Fridays and from 6 -8 p.m. on Saturdays, dinner reservations can be made online at Open Table or by calling 312-752-2328.
Kendall College is thrilled to have Chef Kim on board for the winter quarter, but is still searching for a permanent chef instructor in The Dining Room. Interested candidates can send inquiries to firstname.lastname@example.org. For more information about Kendall College’s School of Culinary Arts, visit culinary.kendall.edu.
*(ORC International– 2011 Survey)
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago, Illinois and is a member of the Laureate International Universities network. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 1800 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago’s leading hotels and Michelin Guide restaurants (ORC International – 2011 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College is accredited by The Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org; 1-312-263-0456. For more information, visit www.Kendall.edu.