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Where Chefs Get their Start: A Look at Education in Chicago’s Growing Culinary Scene


Now.ChicagoA spotlight on quality culinary education in Chicago's "ever growing culinary scene,"by WCIU's Now.Chicago host Katie Kijowski as she explores "where many chefs get their start" with help from Kendall College's Chef Dina Altieri, dean of the School or Culinary Arts, and Kristen Hodges, director of career services, on the topic of culinary education.

The Next Craze After Cupcakes And Cake Pops: Predicting 2016’s Dessert Fads with Chef Melina Kelson


960x0By contributor Geoff Williams:  "What will be the dessert craze in 2016 that everyone will be raving about? I asked around and came away with some interesting and potentially delicious answers."  Read on to learn from Kendall's own Chef Melina Kelson.

Kendall College Selected as Exclusive U.S. Provider of China’s New Professional Training Program for Attracting and Retaining Chinese Consumers and Tourists


CHICAGO—Dec. 8, 2015–Kendall College, ranked the number one program in Chicago for preparing students for careers in hospitality management by Chicago’s leading hotels (TNS Global Survey, 2013), has been selected as the exclusive U.S. provider of continuing education for a new Chinese government and industry-endorsed professional training program offered to organizations in the hospitality, retail and tourism industries.  The program, China Ready, prepares businesses and individuals for the opportunities and challenges of engaging with China and the Chinese consumer through a curriculum of 12 core learning modules taught by Kendall College and a globally recognized certification.

Kendall College Debuts 2016 Food and Beverage Trends for the Foodie Generation


kc_logo_2clr_pmsCHICAGO—Nov. 2, 2015 –Kendall College, Chicago’s top ranked culinary and hospitality school is unveiling its predictions for 2016 Food and Beverage Trends for America’s tastemakers – millennials. This generation considers food as social currency – whether they want to be the first to discover the “next cronut” or tout their cooking chops by experimenting with a new global cuisine or cooking technique. To help these trendsetters, distinguished Kendall culinary and hospitality faculty analyzed industry and global insights to cook up the five biggest trends they anticipate seeing in 2016.

Kendall College Celebrates 30 Years Educating Culinary Students


30th_anniversary_CULCHICAGO—October 1, 2015—This October, Kendall College celebrates the 30th anniversary of its distinguished culinary arts program.  Established in 1985, the School of Culinary Arts at Kendall College is one of the nation’s premier programs for students passionate about careers in the culinary arts.  Offering students a Bachelor of Arts in Culinary Arts, an Associate of Applied Science in Culinary Arts, and an Associate of Applied Science in Baking and Pastry, Kendall College is ranked the number one program in Chicago for preparing students for careers in culinary arts by Chicago Michelin Guide restaurants (TNS Global Survey, 2013). Not only is Chicago a top travel destination and cultural center, it is also the home to more than 7,000 restaurants.

Kendall College Welcomes Agueda Benito as New Provost


Agueda-BenitoCHICAGO—August 24, 2015—Kendall College is proud to announce the appointment of Agueda Benito as provost of the institution, effective immediately.  Benito joins the Kendall College team with more than 20 years of professional experience in higher education and academic administration in which she has been an advocate and facilitator of an innovative, student-centered model of education.  As provost, Benito will fill the role of chief academic officer and oversee academic policies and practices of Kendall College, with direct oversight of its academic programs.

Culinary Arts Instructor, Melina Kelson, Featured on The Baking Channel


Melina Kelson, Instructor at Kendall College and Certified Master Baker, demonstrates dough development for the honey oatmeal batard on The Baking Channel by Bake Magazine. Source:

Where have all the cooks gone?


Within the tight network of Chicago restaurateurs exists a pervasive problem invisible to most diners. You hear it in anecdotal evidence shared among chefs, seemingly with increased frequency. Here’s one: A few weeks back, One Off Hospitality chef Paul Kahan ran into fellow chef Chris Pandel in the Fulton Market district. Pandel — of The Bristol and Balena — was hosting an open call for cooking positions at Armour & Swift, his forthcoming steakhouse inside the new Google building. That day, Pandel collected 12 resumes, 10 from promising candidates. “It’s more than I thought,” he said. “Five years ago, I probably could have counted on 30 to 40.” Source: Chicago Tribune

Kendall College School of Culinary Arts Wins American Culinary Federation National Knowledge Bowl


CHICAGO—Aug. 3, 2015— A team of five students enrolled in the KendallKnowledge_Bowl-7350 College School of Culinary Arts’ associate and baccalaureate programs today beat three other teams to win the 2015 National Baron H. Galand Culinary Knowledge Bowl at the American Culinary Federation’s (ACF) National Convention & Show at the Orlando (Fla.) World Center Marriott. Their success reclaims the title and is the third win for a Kendall College team in the last six years of this national competition. Earlier this year in Indianapolis, the Kendall team swept the annual regional competition for a sixth consecutive year to qualify for the national final.

Kendall College and CAFÉ Announce 2015 Green Award Recipients


Recipients of the 2015 CAFÉ/Kendall College Green Award (l. to r.): Nathan Koscielski representing Genesee Valley Educational Partnership (runner-up) and Sarah Waller representing Kent Career Technical Center. Faith Jennetta, representing 2010 Green Award recipient Technology Center of DuPage, presented 2015 awards. CHICAGO—June 30, 2015—Kendall College and the Center for the Advancement of Foodservice Education (CAFÉ) presented 2015 CAFÉ/Kendall College Green Awards to two secondary (high school) hospitality programs during a June 18 reception at CAFÉ’s 11th-annual Leadership Conference for foodservice educators at Niagara Falls Culinary Institute, Niagara Falls, N.Y.

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