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Baking and Pastry Program

Baking and Pastry Faculty

Instructors

Belinda Brooks

Belinda Brooks
  • Baking and Pastry Chef Instructor
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Heidi Hedeker

Heidi Hedeker

MSW/MA and CMB

  • Baking and Pastry Chef Instructor
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Melina Kelson-Podolsky

Melina Kelson-Podolsky

C.M.B., C.E.P.C.

  • Baking and Pastry Chef Instructor
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Siddharth Mangalore

Siddharth Mangalore

M.B.A., C.E.P.C

  • Baking and Pastry Chef Instructor
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Erika Webb

Erika Webb

C.E.P.C.

  • Baking and Pastry Chef Instructor
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Belinda Brooks

Belinda Brooks

  • Baking and Pastry Chef Instructor
Belinda Brooks teaches baking and pastries to Kendall students, giving them a survey of a variety of pastry applications. She launched her career in front- and back-of-house positions with both Aramark and Sodexho Marriott. Brooks then decided that baking and pastry was her true love and left to study at the Culinary Institute of America in Hyde Park, NY. Since graduating, she has worked with Spago's catering division and the Standard Club, both in Chicago.Brooks is a graduate of Roosevelt University in Chicago with a degree in Hospitality Management.
 

Heidi Hedeker

Heidi Hedeker

MSW/MA and CMB

  • Baking and Pastry Chef Instructor
Students who dream of operating their own bakeries will certainly find Heidi Hedeker an invaluable resource. She grew up in the business, working in her family's bakery on the Northwest side, Gladstone Park Bakery. Hedeker went on to own her own shop in Wicker Park, Alliance Bakery, chosen as Best Retailer of the Year by Culinaria in 2000. Along with hands on experience, Heidi is a food writer who has served as editor for Baking Magazine and holds a Bachelor of the Arts degree in writing.  She is a certified master baker and is currently at work on a therapeutic baking and pastry program for disadvantaged mothers and daughters called “It Bakes a Village.” Heidi has an MSW from University of Chicago’s School of Social Service Administration (2009).
 

Melina Kelson-Podolsky

Melina Kelson-Podolsky

C.M.B., C.E.P.C.

  • Baking and Pastry Chef Instructor
We are pleased to have Melina Kelson-Podolsky, a Certified Master Baker, on staff at Kendall College. She sits on the board directors of the Bread Baker's Guild and on the Advisory Board for Growing Power. She is an active member of Les Dames d'Escoffier. She has traveled the world and speaks Hebrew, Italian and Spanish. Kelson-Podolsky has also broadened her culinary skills by working in both sweet and savory positions with caterers, bakeries patisseries and restaurants including James Beard Award-winning Spiaggia and Brasserie T.Kelson-Podolsky holds a Bachelor of Arts degree in English Literature from Ithaca, plus a Pastry Certificate from Cooking and Hospitality Institute of Chicago. She taught at CHIC for four years before coming to Kendall College.
 

Siddharth Mangalore

Siddharth Mangalore

M.B.A., C.E.P.C

  • Baking and Pastry Chef Instructor
After completing his studies in the field of Culinary Arts from Mumbai, India, Siddharth Mangalore worked for a decade in some of the finer pastry kitchens around the world and in Chicago, such as The Peninsula Hotel and The Chicago Yacht Club. His quest for continuing education has since continued under various master pastry chefs such as Ewald Notter and Ralph Gottschalk. Along with teaching the art and skill to a new generation of pastry chefs, Mangalore's prior experience as a Career Services Counselor allows him to counsel and guide students in making the right internship and career choices.
 

Erika Webb

Erika Webb

C.E.P.C.

  • Baking and Pastry Chef Instructor
Erika Webb began her culinary journey following an inspirational cross continent tour of Europe during the early '90’s. Sensing a deepening interest in the pastry arts, she pursued training at the Ritz Carlton Hotel, Chicago, under the leadership of pastry chef En Ming Hsu. She’s also worked at other notable Chicago restaurants, namely Charlie Trotters and Tru. An interest in specialty baking led her to Royale Icing, Inc. where she gained skills in cake decorating and gumpaste techniques.Chef Webb holds a B.A. in International Ministries from Moody Bible Institute, an A.A.S. in Culinary Arts from Triton College, and a certificate in Chocolate Showpieces and Candies from the French Pastry School.
Degrees Degrees

Our accredited Baking and Pastry associate degree program is designed to deliver superior pastry training and applicable business skills.

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Baking Faculty Baking Faculty

Our outstanding faculty come to us with backgrounds at restaurants, foodservice corporations, hotels and other educational institutions.

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Baking Facilities Baking Facilities

Kendall's Chicago Campus features 12 professional grade commercial kitchens, specialized chocolate/sugar and garde manger kitchens and an outdoor bread oven.

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