- Taste of Kendall
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Chicago—May 14, 2015—Kendall College’s School of Culinary Arts will host a three-day training workshop for a delegation of China’s industry leaders during the U.S. National Restaurant Association (NRA) Show in Chicago. The workshop, jointly designed by China’s World Association of Chinese Cuisine, U.S. National Association of State Departments of Agriculture (NASDA) and Kendall College, is part of the efforts by leaders in the Chinese food industry to give the nation’s cuisine a higher global profile. The workshop will be held May 16–18.
Chicago—May 8, 2015—Kendall College School of Culinary Arts and the University of Chicago’s Pritzker School of Medicine launched a new extra-curricular activity to provide first-year students the chance to learn practical knowledge about how food plays a role in health and how to effectively discuss nutrition-related issues with patients. The intensive program will be imparted jointly by physicians from Pritzker and Chef Renee Zonka from Kendall College, using Kendall’s kitchens and facilities. The program is currently being funded through a grant from the Women’s Board of the University of Chicago.
Chicago—May 01, 2015—Kendall College is pleased to announce the recent promotion of Chef Dina Altieri to dean of the School of Culinary Arts. Previously, she was a chef-instructor and associate professor at the college for seven years. “Chef Altieri is not only the consummate educator, but renowned nationally for her culinary and management skills in a wide range of foodservice operations,” says Emily Williams Knight, president of Kendall College. “Adored and looked up to by students and admired and respected by our faculty and administration, she is the ideal dean for the School of Culinary Arts as we celebrate our 30th anniversary this year and embark on the next 30. Given her vision, passion, expertise and drive, Chicago’s—and the nation’s and world’s—culinary community looks forward to the positive impacts her leadership of our esteemed program will make on the domestic and...
CHICAGO, April 15, 2015 — In collaboration with the U.S. Department of Veterans Affairs, Kendall College is joining with La Quinta Inns & Suites to expand the reach of its hospitality educational program to help veterans and their spouses. The program, which launched April 1, is designed to provide students critical education and experience that can lead to a career in hospitality management. The first cohort is expected to begin their studies in July 2015. Kendall College announced a similar initiative in 2014 when it joined forces with the Department of Veterans Affairs and Blackstone Holding Group to bring new career opportunities to veterans across the country.
Chicago—April 22, 2015—A team of six students enrolled in the Kendall College School of Culinary Arts earned the winner’s trophy and gold medals at the Central Regional Baron H. Galand Culinary Knowledge Bowl on April 14 at the American Culinary Federation’s (ACF) 2015 ChefConnect: Indy in Indianapolis. This is the sixth consecutive year that a Kendall team has swept this annual regional competition to qualify for finals.
International School of Business School student Chris Berndt was selected in a competitive process across the Laureate International Universities network Chicago—March 5, 2015 — Chris Berndt, a 24-year-old undergraduate business management student at Kendall College, has been selected to attend the eighth annual Clinton Global Initiative University (CGI U) at the University of Miami, March 6–8, 2015. Berndt was chosen from a pool of students in the Laureate International Universities network, who were nominated based on academic results and demonstrated experience leading projects that make a positive, long-term impact in their local communities. Berndt joins three additional students from Costa Rica, Brazil and Morocco.
Emily Williams Knight, president of Kendall College, is among the newest members elected to the Board of Trustees of the National Restaurant Association Educational Foundation (NRAEF), the philanthropic foundation of the National Restaurant Association (NRA). Knight was welcomed to the board at the NRAEF’s annual meeting on Jan. 30 in Orlando, Florida. She will serve a two-year term with the possibility of serving two additional two-year terms. Knight is the first representative of Kendall College to serve the NRAEF in this capacity in the foundation’s 28 years.
As a new trustee of the 35-member board, Knight represents not only Kendall College’s Schools of Culinary Arts, Hospitality Management and Business to the NRAEF, but also the farther-reaching role of higher education in supporting the NRAEF’s strategic initiatives. These include creating educational programs that...
Chicago—January 13, 2015—Kendall College School of Culinary Arts student Qi Ai won the titles of Central Regional and People’s Choice winner at the S.Pellegrino Almost Famous Chef cooking competition, hosted at Kendall College on January 12, 2015. Ai, a native of Beijing, China, impressed the panel of judges with her innovative signature recipe called Duo of Duck. Now she advances to the finals competition to be held in Napa Valley, California in March. This is the fourth year a Kendall student has won the regional competition. Ai competed against other students in the Central Region, representing culinary arts programs at six institutions, during a two-day, highly competitive cook-off, judged by celebrity chefs David Posey formerly of Blackbird, Curtis Duffy of Grace, Sarah Grueneberg of Monteverde, Matt McCallister of FT33 and Marco Bahena the 2010 Regional Winner. Ai was announced the winner...
Danielle Crasto of Kendall College, Chicago talks about her experience of studying in the culinary arts program.
This year's contest, in its 28th year, came with a first: Readers helped pick the finalists, casting some 4,200 votes online and sending the top 25 vote-getters into the finals. Those cookies were then baked by culinary students at Kendall College before the winners were chosen by a panel of Tribune food writers and other staff members, along with guest judges, James P. DeWan, a culinary instructor at Kendall and writer of the monthly Prep School column for Good Eating, and confectioner Ginna Haravon, owner of Chicago-based Salted Caramel (saltedcaramel.net). Here are the winners' recipes and their stories.