Facilities are living classrooms for culinary students.
Our Chicago Goose Island Campus features 12 professional grade commercial kitchens, specialized chocolate/sugar and garde manger kitchens and an outdoor bread oven. We also operate our own sustainable garden where students grow and harvest produce.
Visit campus and tour all our professional kitchens or take our virtual tour.
Throughout your program you will experience cooking and serving in our Cafe. These courses focus on food quantity and preparation. In your first quarter you will hit the ground running with breakfast and then move on to lunch and dinner as you advance in your program. Cooking for the Cafe will teach you time management and techniques for cooking large quantities of food.
Our kitchens feature the industry's best equipment. Each space was designed to ensure the best possible learning experience. You will work with large smokers and your station will be equipped with every tool you need for cooking. These production style kitchens will teach you how to produce enough food for 300-400 people, a skill that will be valuable in your future career.
We pride ourselves on being sustainable and teaching our students to practice sustainability in the kitchens. Throughout your program you will operate our own sustainable garden, growing produce for our restaurants and learning the basics of sustainable agriculture.
In the Chocolate/Sugar kitchens, Baking and Pastry students create desserts for The Dining Room, The Daily Grind and the Cafe. These kitchens feature marble topped cooking stations and advanced equipment. This is where you will learn how to make gourmet desserts, the art of blowing sugar and the craft of designing high end wedding cakes.
Every Kendall Culinary Arts student spends time working in our fine dining room to learn the full range of restaurant operations. This student-led restaurant is open to the public for lunch and dinner and features a Monday night prix fixe menu dining series. During this course you will advance your education by getting real world experience cooking for the community.
The outdoor bread oven at Kendall was built to create a sense of community on campus and to expand students’ learning. It is used across the curriculum—everything from drying herbs to roasting meats to baking pastry and breads. Whether you’re cooking pizza for lunch in the Cafe or baking bread for dinner, you’ll learn a different skill set than when using a traditional oven.
Culinary Arts students take one baking and pastry course to learn the basics. Our pastry kitchens feature production sized equipment that you will encounter in the real world after graduation. Work stations are built out of wooden benches and are ideal for making breads and pastries. Your chef instructor will teach you how to bake using science and with class sizes at a max of 24 people per course, you will have have an intimate learning experience.
Our quick service restaurant is our fast casual cooking area. Fast Casual is one of the biggest growing segments of service, and we teach you how to succeed in this environment. In your QSR class you will spend 12 days working in a small kitchen with minimal equipment. Each student in the class will experience a different position from the cook to general manager. You will learn how to serve numerous people quality food with little to no leftovers. After each lunch hour, your team will report on costs for food that day, read comments from your guests and discuss what changes need to be made. Your course in the QSR will teach you the operations side of culinary arts, an important skill needed to run your own restaurant.
NLU TRANSITION - Kendall and National Louis University have announced the transfer of Kendall's current programs to NLU, subject to regulatory approvals, expected to be determined later in 2018. Statement