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Inside Kendall

Culinary student volunteers in Moore, Oklahoma

08/06/2013
David Ghantous, a Culinary Arts student graduating in 2014, spent part of his recent break volunteering in Moore, OK to help with clean-up after the devastating tornado destroyed much of the city.culinary student volunteers... <a href=Read More

Stuffed Poblano Peppers with Spicy Salmon and Spanish Style Quinoa Recipe

07/29/2013
Matthew A. was chosen as the Grand Prize Winner of the Kendall College Culinary Arts Program "Kendall Cooks Challenge" for his recipe below!

Stuffed Poblano Peppers with Spicy Salmon and Spanish Style Quinoa Yield: 4 large stuffed peppers

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Kendall College Announces Grand Prize Winner of 2012/2013 Kendall Cooks Challenge

07/26/2013
Matthew Anieri of Elmhurst, IL was chosen by chef judges including Vice President of the School of Culinary Arts Chris Koetke as the Grand Prize winner of the 2012/2013 yearlong Kendall Cooks Challenge online recipe contest. Matthew was recognized for his... Read More

Kendall College and Metropolis Coffee by John Laloganes

07/22/2013
The Intellectual Enlightenment By John Peter Laloganes, Educator, Author, Sommelier and Kendall College School of Hospitality Management Assistant Professor coffee, beverage management at kendall college chicagoThere exists plenty of intellectual study within the... Read More

Kendall College Commencement 2013

07/10/2013
Kendall College Commencement was held on Saturday, June 22, 2013 and the Chicago Symphony Center in Orchestra Hall. More than 280 Spring 2013 graduates and 450 students overall from Spring and previous quarters walked in commencement to shake the hands of... Read More

Bayless Honored as Inaugural Namesake for “Great Chefs Kitchen”

04/26/2013
Celebrity chef Rick Bayless was on hand April 12 to speak with students, faculty and staff as the School of Culinary Arts honored him with Kendall College’s dedication of the “Great Chefs Kitchen.” The commercial kitchen lab that has served... Read More

From the Kitchens at Kendall College: Spicy Breakfast Sausage Recipe

03/25/2013
Part 4 of our series on homemade sausage! Recipe developed by Chef Christopher Koetke, CEC, CCE, HAAC, Vice President of Strategy and Industry Relations.

Spicy Breakfast Sausage Recipe

Yield: 5 lbs. Nothing beats the heady aroma... Read More

From the Kitchens at Kendall College: Sheboygan-style Bratwurst Recipe

03/22/2013
Part 3 of our series on homemade sausage. Recipe developed by Chef Christopher Koetke, CEC, CCE, HAAC, Vice President of Strategy and Industry Relations.

Sheboygan-style Bratwurst

Yield: 20 links (about 5 lbs.) In Wisconsin, brats are a way of life. Variations of the brat,... Read More

From the Kitchens at Kendall College: Moroccan Merguez Sausage Recipe

03/21/2013

Moroccan Merguez Sausage Recipe

Part 2 of our series on how to make homemade sausage. Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president,  Kendall College School of Culinary Arts and the Laureate International Universities Center of Excellence in Culinary... Read More

From the Kitchens at Kendall College: Green Chorizo Sausage Recipe

03/20/2013
Part 1 of our blog series on homemade sausage. The good news is that sausage-making is easier than most people think, says Chef Christopher Koetke, CEC, CCE, HAAC, vice president of the Kendall College School of Culinary Arts and the... Read More
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