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Career

Student Success Stories

Anita Cartagena

Anita Cartagena

'11 Culinary Arts

Owner, Protea

Yountville, CA

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Terrence Crandall

Terrence Crandall

'88 Culinary Arts

Executive Chef at Peninsula Shanghai

Shanghai, China

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Alyssa Egolf

Alyssa Egolf

'13 Baking and Pastry

Owner, Family Secrets Baking Co.

Paxton, Illinois

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Kimberly Gibson

Kimberly Gibson

'12 Early Childhood Education

Teacher at Chicago Public Schools and Bilingual Coordinator

Chicago, IL

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Katie Graham

Katie Graham

'12 Hospitality Management

Producer at agencyEA

Chicago, IL

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Deborah Johnson

Deborah Johnson

’14 Early Childhood Education

Founder and Owner, Restoring the Seed Childcare

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Tanay Kapur

Tanay Kapur

'13 Hospitality Management

Director at Artisan Food Temple

Mumbai Area, India

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Beverly Kim

Beverly Kim

'00 Culinary Arts

Executive Chef and Owner, Parachute

Chicago, IL

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Bill Kim

Bill Kim

'92 Culinary Arts

Owner, BellyQ

Chicago, IL

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Jennifer Kim

Jennifer Kim

’12 Culinary Arts

Co-Owner and Executive Chef, Snaggletooth

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Shawn McClain

Shawn McClain

'90 Culinary Arts

Chef and Creator, Sage and Five50

Las Vegas, NV

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Cody New

Cody New

'06 Early Childhood Education

Kindergarten Teacher

Chicago, IL

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Mindy Segal

Mindy Segal

'89 Culinary Arts

Owner, Mindy’s HotChocolate

Chicago, IL

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Anita Cartagena

Anita Cartagena

'11 Culinary Arts

Owner, Protea

Yountville, CA

Anita earned her Kendall Certificate in Culinary Arts in 2011. In April of this year, Anita opened Protea, a chef-driven, Puerto Rican-themed fast casual restaurant in Yountville, California. As stated on Zagat.com, she says that “In a community known for fine dining, this casual cafe offers a quick-serve alternative without sacrificing quality. The well-priced, Latin-inspired street food menu changes daily, and food is served in a bright space with an outdoor patio overlooking the mountains.” Here’s what the chef herself has to say: “Kendall College for me was life changing… What can I say about these instructors other than the wealth of knowledge I received from each and everyone of them was inspiring and helped fuel a hunger for my restaurant Protea that I will forever carry with me. Thank you!!”
 

Terrence Crandall

Terrence Crandall

'88 Culinary Arts

Executive Chef at Peninsula Shanghai

Shanghai, China

Chef Terrence Crandall graduate from Kendall College with a degree in A.A.S. Culinary Art in 1988. He is now the Executive Chef at Peninsula Shanghai in Shanghai. Terrence chose to study at Kendall College because of the engaging chef instructors and the quality of equipment on campus. He credits Kendall for his current position by providing him with very valuable basic skills - classic technique, kitchen organization, and hygiene and food safety. Terrance said that “having the time to focus on one subject at a time is a luxury that you do not have once you are working” and to take advantage of this while in school. Advice he would give to incoming students is to learn absolutely everything you can in each position before you move to the next challenge. Terrence loves this industry for the action of the kitchen and the camaraderie of his fellow chefs, "in the end it is all about one thing, cooking great food and making the guests smile.”
 

Alyssa Egolf

Alyssa Egolf

'13 Baking and Pastry

Owner, Family Secrets Baking Co.

Paxton, Illinois

Alyssa Egolf graduated from Kendall with her A.A.S. in Baking and Pastry in 2013. In December 2016, Egolf opened the bakery, Family Secrets Baking Co., after years of creating custom orders out of her home kitchen in Ranking, Illinois. “The orders got to be too much. There were too many at once, and I didn’t have much space,” said Egolf. With the help of her father, Alyssa remodeled the space in Paxton, Illinois which now houses her bakery. Along with the bakery, Egolf also bakes pies for a local restaurant in the area, and sells baked goods at the Majestic Park Farmer’s Market in the summer.
 

Kimberly Gibson

Kimberly Gibson

'12 Early Childhood Education

Teacher at Chicago Public Schools and Bilingual Coordinator

Chicago, IL

While working as a teacher’s assistant at a Chicago Public School, Kimberly Gibson found that she had a passion for working with young children and desired to become a teacher. She decided to pursue her goals and entered the Early Childhood Education Bachelor's program with Illinois Teacher Licensure at Kendall College and concentrated in Special Education. During her time at Kendall, Kimberly had an outstanding academic record and became involved in organizations that offered her valuable professional development opportunities. Through hard work and dedication, Kimberly was also awarded the Kendall College Trust Scholarship. Currently, Kimberly is a Special Education Teacher in an Early Childhood Special Education classroom in a Chicago Public School. She is committed to being a lifelong learner and recently received the Gateways to Opportunity scholarship.
 

Katie Graham

Katie Graham

'12 Hospitality Management

Producer at agencyEA

Chicago, IL

Katie Graham graduated from the School of Hospitality Management in 2011 with a concentration in Food and Beverage Management. She is now working as a Producer at agencyEA, an experimental marketing and events agency in Chicago. Katie chose Kendall College because of the small class sizes and the experienced faculty. She wanted to attend a school where she would be able to interact and truly learn from experts in their field. Katie felt that “the coursework as well as the real-world experiences that I gained during my time at Kendall prepared me for the fast paced, thinking on your feet, and sometimes grueling industry we all love." Advice Katie would like to offer anyone interested in the hospitality industry is to "challenge yourself every day to go above and beyond what is expected of you, and offer your time and help to anyone who needs it. In this industry we are always learning new things, and the best way to learn that is with a positive attitude and the willingness to jump in and help out."
 

Deborah Johnson

Deborah Johnson

’14 Early Childhood Education

Founder and Owner, Restoring the Seed Childcare

In November of 2014, Deborah Johnson opened Restoring the Seed Childcare & Community Center in one of Chicago’s most neglected neighborhoods. Previously a flourishing center of American steel production, Chicago’s 10th Ward has more recently been characterized by, as one reporter noted, “boarded-up houses and business, lethal street gangs, lack of vision and industrial waste.” Where many others saw violence and drugs, Deborah saw opportunity—the opportunity to make a difference and use the experiences and lessons she learned while earning a bachelor’s degree in early childhood education at Kendall College to improve and influence the lives of the families living in this community.  Restoring the Seed offers both childcare and an afterschool program for children ages one to 12, and as the organization’s founder and primary educator, Deborah has made it clear to the entire community that her center—and a basic education—is available to anyone who wants it, regardless of their financial circumstances or education level.
 

Tanay Kapur

Tanay Kapur

'13 Hospitality Management

Director at Artisan Food Temple

Mumbai Area, India

Tanay Kapur, Hospitality Management, Food and Beverage Management ’13, came to Kendall with a tremendous passion for the hospitality and culinary industry. Tanay Kapur is now a Director at Artisan Food Temple in India. Kendall prepared him well for his position by giving him “the soft skills, technical skills and overall exposure to hospitality management.” He hopes to be a leader in the Hospitality industry and is well on his way with his current job opening a hotel next year, with hopes to open more in the future. “I learned such an important and valuable variety of skills from how to carry a tray with 10 glasses of water, how to be humble and patient and most importantly how to take my passion for the industry and add the discipline of management to it. I learned how to think strategically, yet passionately about the subject.” His advice for anyone hoping to enter the hospitality industry is that “this industry has a lot to offer and just be a sponge and absorb as much as you can.” For students in the hospitality management program at Kendall, he says “As long as you are here because of your passion for the industry, you will reach the pinnacle.”
 

Beverly Kim

Beverly Kim

'00 Culinary Arts

Executive Chef and Owner, Parachute

Chicago, IL

Beverly Kim started her Culinary journey at Kendall College. Since graduating she has enjoyed an illustrious career, working at some of Chicago’s premiere restaurants and hotels. Beverly is now the Executive Chef and Owner of Parachute and was a strong contender on Top Chef Season 9, finishing fourth overall and was winner of the first time ever Last Chance Kitchen.
 

Bill Kim

Bill Kim

'92 Culinary Arts

Owner, BellyQ

Chicago, IL

Award-winning Chef Bill Kim got his start in the restaurant industry honing his culinary skills at world-renowned establishments Charlie Trotter’s and Le Lan. After spending years perfecting his skills alongside the best in the industry, Chef Kim would eventually venture out on his own in 2008, bringing his imaginative Asian inspired cuisine to his highly acclaimed Chicago restaurants Urbanbelly and bellyQ.Chef Kim graduated from Kendall College in 1992 with a degree in Culinary Arts.
 

Jennifer Kim

Jennifer Kim

’12 Culinary Arts

Co-Owner and Executive Chef, Snaggletooth

Jennifer Kim opened Snaggletooth in Chicago’s Lakeview neighborhood with her partner, Bill Montagne. “Snaggletooth is a small counter-service, seafood-centered restaurant with a nod to the type of old-school delis our parents and grandparents used to frequent (hello, Manny's!)… Each fish is brought in whole. We scale, clean, trim and filet everything ourselves.  All the aromatics and herbs are hand-chopped.  The sides are wrapped meticulously in cheesecloth and dry-cured.  Once they're ready, we hand-slice each filet.  Is it a slow and methodical process?  Of course, but it makes all the difference.” The Chicago Tribune states “So you could easily say that Snaggletooth is the couple's approachable, low-key response to an extravagant expense-account restaurant. Which is partly true. But instead of a back-to-basics fish deli — perhaps a Chicago homage to New York's classic cured seafood destination, Russ & Daughters — the couple decided to use the techniques from high-end restaurants to create cured fish unlike anything currently available in Chicago.”
 

Shawn McClain

Shawn McClain

'90 Culinary Arts

Chef and Creator, Sage and Five50

Las Vegas, NV

A native of San Diego, CA and a graduate of the School of Culinary Arts at Kendall College in Chicago, IL, McClain’s star rose quickly in the culinary world. McClain broke onto the national scene at Trio restaurant in Evanston, earning four-stars and seven years’ worth of national accolades. He opened Spring, his homage to seafood, in 2001 to extraordinary critical and consumer success. That year, Spring was nominated for the James Beard Foundation’s “Best New Restaurant” award, and McClain was named by Esquire magazine as “Chef of the Year”. In 2004, McClain opened his second restaurant, Green Zebra. This vanguard concept brings vegetables to the center of the plate, and has been lauded by prestigious outlets such as the New York Times and Bon Appetit. In 2005, McClain swung the pendulum in the opposite direction and opened Custom House. Located in a boutique hotel in Chicago’s historic Printer’s Row, this modern interpretation of the classic steakhouse focuses on artisan meats and sides reinterpreted with McClain’s distinctive flair. In 2006, McClain was honored with the Best Chef Midwest award from the James Beard Foundation. Chef McClain’s newest venture, Sage, is located in ARIA at CityCenter in Las Vegas. His spirited New American menu takes the seasons as its departure point, building on the irresistible freshness of California local harvest interwoven with Mediterranean undercurrents. When asked why he chose to open a restaurant in Las Vegas, McClain said: "I've been so fortunate to have achieved many of my goals in Chicago, an amazing city and great restaurant town. I have always aimed high, seeking new challenges. ARIA at CityCenter is such an awe-inspiring development; I am thrilled to be among the chefs and restaurateurs included in the project." In 2010, Sage was listed as one of Esquire Magazine’s Not to Miss and was awarded Best Restaurant of the Year by Desert Companion Magazine.
 

Cody New

Cody New

'06 Early Childhood Education

Kindergarten Teacher

Chicago, IL

Since graduating from Kendall College, Cody New has been teaching kindergarten at a Title 1 school in Illinois School District 65. In addition, for the past two years Cody has taught technology classes, among others, at Kendall as an Adjunct Professor as well as served on the Early Childhood Education Board. In 2011, Cody received a Master’s degree in Educational Technology from Concordia University in order to expand his knowledge in this area and better advocate for increased use of technological resources in the classroom as a way to help narrow the achievement gap for disadvantaged students.Cody was “impressed with Kendall's commitment to individualized student learning," and that he "was able to tailor a program of study to meet my academic needs and future professional goals. With the help of dedicated faculty and the advantages of small class sizes, I received an excellent education that has continued to serve me well to this day."
 

Mindy Segal

Mindy Segal

'89 Culinary Arts

Owner, Mindy’s HotChocolate

Chicago, IL

Mindy Segal graduated from Kendall College in 1989. She is now the owner of Mindy's HotChocolate in Chicago, Illinois, United States. Mindy has won the the James Beard Foundation 2012 Outstanding Pastry Chef award, the Jean Banchet award for Best Celebrity Pastry Chef in Chicago, Pastry Chef of the Year by Chicago Magazine and Time Out Chicago’s Eat Out Awards for Best Pastry Chef.
Kendall College
 
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