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Inside Kendall

Meet Brian Schreiber, Interim Field Marketing Manager

07/25/2017
By Paul Lussow, Kendall’s President

I recently sat down with Brian Schreiber, a 2010 B.A. in Culinary Arts graduate Brian Schreiberand member of the Kendall field marketing team. In... Read More

From the Kitchens at Kendall College: Tuna Melt Tacos Recipe

07/07/2017

Tuna Melt Tacos Recipe 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

James Beard 2017 Trends Revealed

04/20/2017
By: Christopher Koetke, Laureate International Universities Vice President, Category Management, Culinary Arts The James Beard Awards is one of the most eagerly anticipated events for the culinary community. For the third year in a row, all eyes will be on the... Read More

Cooking around the World in Our Café

03/02/2017
By Thomas Meyer, a chef instructor in the School of Culinary ArtsKC2017Photos1COLOR-1781 When students walk in to the café for lunch, they have an opportunity to take a “trip” around the... Read More

From Chicago to Honolulu

02/18/2017
From a young age, Culinary Arts student, Daniella D’Andrea, knew her passion, “I grew up in the kitchen with my mom; it was natural to me. I knew I wanted to work in a kitchen” What she didn’t know... Read More

Shrimp and Grilled Asparagus

02/07/2017
By Joe Campagna This dinner option is simple, healthy and quick to prepare. You may also change the flavor profile any way you like. I make this often and enjoy how it allows me to be creative. Shrimp, like chicken, easily... Read More

Classic Sausage and Peppers

01/23/2017
By Joe Campagna This is one of the classic Italian dishes that can be a side dish or a main course. Growing up Italian, I always loved having the mix of sweet and spicy Italian sausage. Serves 2 Ingredients 1/2 pound of sweet Italian... Read More

Grilled Romaine with Chicken

01/10/2017
By Joe Campagna Salads are probably one of the easiest dinners you can make and it never takes a ton of time. We’re lucky in that produce is in abundance this time of year and everything is super fresh. This salad... Read More

Transferring His Skills to Students in Mexico

01/05/2017
In November, B.A. in Culinary Arts student Tony Rogowski visited seven Universidad del Valle de México (UVM) campuses in Mexico, which are all part of the Laureate International Universities network—neither as a student nor a competitor, but as a... Read More
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