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Inside Kendall

School of Culinary Arts Unveils the Chaine des Rotisseurs Kitchen

The School of Culinary Arts unveiled the Chaîne des Rôtisseurs kitchen to members and guests during a ceremony at Kendall College on January 22, 2013. This is the first time in the United States that The Chaîne des Rôtisseurs has dedicated a kitchen at a culinary school.

Kendall College board member David Kipley, Chaîne member Chris Koetke, vice president of the Kendall College School of Culinary Arts, and Bailli de Chicago Jane Tracy gave remarks prior to the kitchen unveiling.

The Chaîne des Rôtisseurs has a long history with Kendall College and supports culinary students through their annual scholarship, administered by the Kendall College Charitable Trust (KCCT). The KCCT is dedicated to providing financial support for students of need enrolled in the culinary, hospitality, business and education programs at Kendall College.

Kendall culinary-arts students, including several who received the Chaîne des Rôtisseurs scholarship, prepared hors d’oeuvres for the event. Junior Brenda Martinez prepared a seared scallop on top of a plantain chip and jicama slaw with a mojo vinaigrette. Matthew Hoffman offered braised veal cheeks on top of cheesy grits with a pickled carrot and turnip. Senior Rob Baki served a disk of pain perdu topped with warm duck confit and tart cherry compote.

The kitchen displays a large, framed Bailliage de Chicago banner, Chicago Chaîne menus from past dinners, framed newspaper and magazine articles, and other memorabilia to serve as historical documentation of the life of the Chicago chapter as well an introduction for current students to the Chaîne.

The Confrérie de la Chaîne des Rôtisseurs, founded in Paris, France, in 1248, is the oldest and largest food and wine society in the world. The U.S. Chaîne (, with nearly 70 chapters (bailliages) across the nation, is represented in Chicago by the Bailliage de Chicago (

The event was captured by Chicago photographer Huge Galdones. Photos of the event can be found on Facebook by clicking here.

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