- Taste of Kendall
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Kendall College and Shedd Aquarium have partnered together to teach Kendall College’s School of Culinary Arts students the importance of sustainable seafood, with Shedd's Right Bite program sharing valuable instruction on how chefs and restaurants can contribute to the sustainable seafood movement through what they include on their menus.
Emily Williams Knight, president of Kendall College, has recently been named to the Board of Directors for Girls in the Game, a nonprofit organization providing sports, nutrition and leadership programming to girls.
During the week of July 21st, Kendall College and PRO ECUADOR will transform Kendall’s campus into an Ecuadorian themed hot spot, with an Ecuadorian Gastronomy Demo and Networking Reception, a VIP dinner with Ecuador Ambassador Nathalie Cely Suárez, an Ecuadorian episode of The Dining Room’s “Monday Night Dining Series” and Ecuadorian themed menus in the school’s cafeteria.
With over 30 years of experience as a Chef, Kendall College’s Mike Artlip will participate in this month’s annual Commander Navy Installation Command’s (CNIC) Culinary Competition as the lead judge. The July 10th competition will pit 18 Navy chefs, two per region, against one another to determine the Navy’s top chef ashore.
Beverly Kim, a graduate of The Kendall College School of Culinary Arts and former chef-instructor and executive chef of Kendall’s highly rated The Dining Room, opened her restaurant, Parachute, in Chicago in late May.
Kendall College is pleased to welcome CEO of Johnson Publishing Company, Desiree Rogers, to deliver the commencement address at its 2014 graduation ceremony. The event will take place at the Chicago Symphony Center on Saturday, June 21 at 10 a.m. The college will award degrees to students from the Schools of Business, Culinary Arts, Education and Hospitality Management.
The lure of fame and fortune has made the chef profession a first choice for a growing number of people. Culinary schools can help to separate the serious chefs from wanna-be restaurant rock stars. FSR has selected America’s Top 20 culinary schools based on a number of criteria. First and foremost, the schools on our list offer programs that combine comprehensive classroom theory with a solid dose of hands-on work in well-equipped, on-campus kitchen classrooms and labs. Some of the schools on the list also have highly regarded full-service restaurants that are staffed by culinary program students and open to the public. The Dining Room at Kendall College in Chicago, for example, is both Zagat- and Michelin-recommended. So is L’Ecole, the on-campus fine-dining restaurant at the International Culinary Center (ICC) in New York. During their final two months of study,...
President Emily Williams Knight on NBC Chicago discusses the James Beard Awards coming to Chicago
The Next Step in Sustainability Supply Chain Management, by Hospitality Dean Sue Tinnish
ABC 7 Chicago visits Kendall's Beverage Management program and the Siebel Institute