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Inside Kendall

From the Kitchens at Kendall College: Mashed Sweet Potatoes with Orange & Ginger

08/21/2017
Mashed Sweet Potatoes with Orange & Ginger Yield: 12 servings Unlike traditional sweet-potato mash smothered in marshmallow, this is a different take on a common and loved holiday veggie. Candied ginger lends a tantalizing taste dimension that takes this dish to flavorful... Read More

From the Kitchens at Kendall College: Tuna Melt Tacos Recipe

07/07/2017

Tuna Melt Tacos
Yield: 4 tacos

Prepared with aged cheddar and drizzled with spicy Greek yogurt, this taco will wow those who love a classic tuna melt. The best part is that it comes together in minutes. Recipe courtesy of Kendall... Read More

FROM THE KITCHENS AT KENDALL COLLEGE: BAKED ONIONS WITH CHIPOTLE BUTTER

05/31/2017

Baked Onions with Chipotle Butter

Yield: 6 servings

Rarely starring as the main ingredient in a side dish, onions in this recipe are stuffed with breadcrumbs and baked with a flavorful chipotle butter. This dish can be prepared ahead... Read More

Constructing the Perfect Salad—Like a Chef Would

09/29/2016
By Chef Chris Koetke, Vice President, School of Culinary Arts Those who know me well, know that I love salad. This is not a passing affection, but a Organic Vegan Quinoa Salad with hazelnuts, arugula salad... <a href=Read More

The Secret Sauce of Leadership

07/11/2016
DSC_61731By definition, a chef is the CEO of the kitchen. For this reason, the School of Culinary Arts at Kendall offers both associate and bachelor’s degree programs—we aim... Read More

Why Every Student Should Seek International Experience

06/07/2016

DSC_1998What’s happening for chefs today is monumental. I can have lunch in Mexico City and be home in time for a late dinner. Interest in international foods is growing at a... Read More

From the Kitchens at Kendall College: Grilled Salmon and Meatball Sandwiches

05/04/2015
Recipes by Chef Chris Koetke. Watch him make these recipes live on WGN TV here.

Grilled Salmon Sandwich with Black Olive Aioli

Serves: 5 Ingredients: 5 5 oz. skinless salmon fillets 1/4 teaspoon salt 1 teaspoon paprika 1/2 teaspoon ground black pepper 3 1/2 teaspoons lemon juice 4 teaspoons... Read More

From the Kitchens at Kendall College: Barramundi Tacos

03/30/2015

Barramundi Tacos with Asian Slaw & Sesame Yogurt

A recipe from Chef Christopher Koetke.Koetke Yield: 8 tacos These tacos take advantage of a sustainably produced fish that’s growing in popularity. Meanwhile, a traditional fish taco gets... Read More

From the Kitchens at Kendall College: Maple-Caramelized Brussels Sprouts Recipe

02/27/2015
Maple-Caramelized Brussels Sprouts with Whole-Grain Mustard Brussels sprouts are not only my favorite vegetable, they are relatively inexpensive, especially late in the fall when they are the sweetest. This recipe combines a number of different flavors to yield a surprisingly delicious... Read More

Ten Tips for Successful Holiday Meals

11/20/2014
KoetkeBy Christopher Koetke, CEC, CCE, HAAC, vice president, Laureate International Universities Center of Excellence in Culinary Arts and the Kendall College School of Culinary Arts When extended family or groups of friends... Read More
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