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Shout Out: Carrie Schloss, Wrote Book on Recipes Made with Honey


In this interview, Kendall College Alum '12, Carrie Schloss, shares how her inspiration for writing a book on recipes made with honey, came while sitting at a store's honey bar.

What You Need to Know Before You Wok


Culinary Instructor, Chef Jim DeWan, gives us recommendations on how to choose the right wok to create the perfect stir fry. He also shares how Kendall student and Shanghai native, Martin Ma, impressed everyone with a recipe he made in class using a wok. Read more!

Kendall College Culinary Alumni Named 2018 James Beard Award Semi-finalists


Five Kendall College School of Culinary Arts graduates have been named semifinalists for 2018 James Beard Foundation Awards, which is one of the food industry’s most prestigious honors. Click on the link to read the full press release. Congratulations, Kendall alumni!

How Cooking for Yourself Can Make You Healthier, Happier


Kendall College Culinary Instructor, Chef Jim DeWan, explains how cooking for ourselves is healthy for our bodies, our minds, and our world.  He give us a simple recipe for roasted vegetables, to get us started.

National Louis University and Laureate Education, Inc. Announce Transfer Agreement of Kendall College’s Programs and Other Assets


CHICAGO, ILLINOIS – January 16, 2018 – National Louis University (NLU), Laureate Education, Inc. (Nasdaq: LAUR) and Kendall College, LLC announced today they have entered into an agreement whereby Kendall College’s current programs and other assets will transfer to NLU.

Chef’s Choice: Grandmother Inspired Love of Kitchen


Kendall Culinary Alum, Marcus Mooney '92, shares one of the dishes he's designed as executive chef for Pete Miller's Steak and Seafood in Naperville. He also talks about his inspiration for cooking and his love for the kitchen.

How to Saute Mushrooms to Crispy, Browned Perfection


Finding the perfect technique to sauté mushrooms could be a bit tricky. Kendall Chef Instructor, Chef DeWan, lists six steps to help you achieve flavorful crispy, browned mushrooms.

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.

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