Hosting Thanksgiving? How to Accommodate Guests with Food Allergies
Thanksgiving is just a couple days away and you may be thinking about how you're going to accommodate your friends and family with food allergies. Thankfully, Chef Brian Schreiber offers simple ingredient substitutions when faced with this challenge.
JBF Greens Hosts Their Best Event yet at Prime & Provisions
Kendall Alum, Chef Joe Rizza ‘04, manager of Prime & Provisions’ meat program, treated James Beard Foundation Greens members to an impressive dinner experience. Rizza, a Chicago Native, received his formal culinary training at Kendall College.
Evelyn’s Food Love Uses LISC Small Business Loan to Bring Hip New Restaurant to Washington Park
Kendall Culinary Alum, Evelyn Shelton '09, debuts her cafeteria-style restaurant in Washington Park. Evelyn is able to make a positive change in her community with the help of LISC Small Business Loan.
Young Indian Chefs Creating Their Own Cuisine: US-based Christopher Koetke
Chef and culinary educator, Christopher Koetke, explains how young chefs don’t have to travel far for creative culinary inspiration. He also talks about the young people of India and their increase interest to pursue the profession of a chef.
Hanna Brothers Studio Cafe Adds Breakfast Buffet
Kendall Alum, Matthew Iffland '94, has helped Hanna Brothers Studio Cafe reach success by leading the kitchen as Executive Chef. This successful Fayetteville cafe, under Iffland's leadership, is now serving a gourmet breakfast buffet.
‘I Admire the Strength, Range of Vegetarian Cuisine in India’
Vice President of Strategy and International Relations at Kendall College, Christopher Koetke talks about his experience as a culinary educator. He explains the misconceptions Americans have about Indian food as well as the differences between both culinary cultures.
Chef Makes Most of Family Passion
Kendall Alum, Brittany Lightbourne Oakley '14, discusses how her family inspired her to follow her culinary passions.
Chef Series to Feature Appetizer Recipes
Culinary alum, Jen Plagemars '12, is being featured in the Farmers Market Chef Series at the Holland Farmers Market in Michigan, where she will be demonstrating three "easy August apps".
Mohonk’s Farm-to-Table Rebirth
Culinary Alum, Jim Palmeri (class of '88), discusses his farm-to-table approach in a large restaurant at Mohonk Moutain House, a resort in New York.
Shout out: Jim Zbylut, general manager of Ruth’s Chris Steak House in South Barrington
Ruth Chris Steak House in South Barrington was recently recognized by national "Wine Spectator" magazine. Hospitality management alum, Jim Zbylut, discusses his journey.