Kendall College’s very first cookbook featuring global recipes from our award winning faculty
This global cookbook serves up a spoonful of what our students have come to expect from our talented international faculty and showcases why Kendall is ranked No. 1 in Chicago for preparing students in careers for culinary arts (TNS Global-2013 Survey). Kendall College students are global as well, with more than 55 countries represented on campus. The hands-on training our students receive, including degrees in hospitality management, business and education, prepares them to be ready for the world. Below is a taste of a few of the delicious dishes found in the cookbook.
Sous Vide Duck Breast Wrapped with Spinach
Recipe by Chef Michel Coatrieux
Recipe by Chef Christopher Koetke
Citrus Nougat Glace with Caraway Cake
Recipe by Chef Erika Masuda
|This French recipe is rooted in classical cuisine, but uses newer techniques such as sous vide or the use of a thermal whipper to provide differing textures.||A typical Ecuadorian soup with simple flavors and thick, satisfying potato soup made in the birthplace of the potato. The combination of avocado and potato is delicious.||This Japanese dessert was inspired by the abundance of citrus that gives vibrancy to the wintry months; highlighted by the snowy nougat glacé studded with various colored citrus peels like jewels in frost.|
Kendall College School of Culinary Arts
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Kendall College School of Culinary Arts Faculty
We are exceedingly proud of the quality of instructors who call Kendall College home. These dynamic instructors serve as mentors, supporting Kendall students as they achieve their personal and professional goals. Get to know some of our Chefs who bring flavor and excitement to the School of Culinary Arts. Please visit: culinary arts faculty.