News

Hospitality degrees offer a world of work options
01/20/2011
Chicago Tribune - Online

Students learn about and practice customer service in Kendall's Michelin-recognized fine dining restaurant that's open to the public.

A world without cubicles is just one of the benefits awaiting the holder of a Hospitality Management degree. Those in this career can ply their trade in hotels, restaurants, senior living communities, corporate facilities, casinos and even palaces and embassies. The list is long, but in short, any setting where good people and management skills are in demand.

Demand is an apt word for this field. According to The National Association of Colleges and Employers, hospitality management salaries for college graduates are growing more quickly than in any other industry in the United States. Growing by nearly 10 percent last year alone, relates Jeffrey Catrett, Dean, The School of Hospitality Management at Kendall College.

"The hospitality/restaurant industry has always been popular and it has gained even greater popularity in the last several years," says Nancy Rotunno, Executive Director/Dean, Institute of Culinary Arts at Robert Morris University.

Course of study
Both RMU and Kendall offer bachelor degrees in hospitality. Kendall's Bachelor of Arts in Hospitality Management can be completed in three years if students attend school year-round, says Catrett.

The program is comprised of 185 quarter credits equaling approximately 123 semester credits. "In essence, the program is split into three modular units: professional culture, hospitality management, and industry leadership," he says.

In their final quarters, students choose from seven concentrations including Club Management (member-only places such as city, country, golf and health clubs); Casino Management; Hotel and Lodging Management; Meeting and Events Management; Restaurant and Foodservice Management; Asset Management; and Sports and Leisure Management.

"Our program is offered in the traditional daytime format as well as a blended on-line and weekend approach designed for working adults," says Catrett. RMU offers a Bachelor of Business Administration with a concentration in Hospitality Management. "The entire program of study is 12, 10-week quarters, or approximately 2.5 years," says Rotunno. "Evening courses and some weekend courses are offered. The degree is 196 quarter hours of credit."

RMU's concentration track includes Menu, Management and Facilities Design; Restaurant Operations Management; Hospitality and Restaurant Management; Purchasing for the Hospitality Industry; Beverage Management; Recreation, Lodging and Tourism Management.

Early loves
Brad Hindsley of LaPorte, Ind., not only got his BBA at RMU, he also has an adjunct teaching position at the university. In addition, he started his own business, Spire Catering and Events Management, nearly four years ago. He says his interest in this field goes back to his childhood.

"I knew at an early age that I wanted to be a chef," he says. "I also knew that if I was going to go to school, I was not going to stop half way through. An associate degree is a great goal for most people, but for me the goal was a bachelor's degree."

Hindsley didn't stop there. He also got his MBA from RMU and is currently pursuing a second bachelor's at RMU in professional studies/culinary arts.

"I realized I also had to know the not-so-glamorous aspects of the restaurant industry," he says. "That would include the business, marketing and accounting aspects of running a restaurant. It was a simple decision for me to continue my education."

Maxwell Wilkos, originally from Zeeland, Mich., is a senior in Kendall's Hospitality Management program. He chose a concentration in Hotel and Lodging because that was the most memorable part of his childhood.

"I can still remember the look and layout of every hotel room I've stayed in and why my family was staying -- business, leisure, or visiting relatives," he says. "I have found an industry in which I get to be polite and friendly for the rest of my life, which is amazing. I also want to see as much of the world as possible, so I figured I may as well be earning a living while I'm exploring."

Wilkos plans to stay in Chicago after his June 2011 graduation to pursue a job in the Chicago hospitality market with an international component, if possible.

Hands on near and far
Kendall believes in a curricular balance that is referred to as the "Art of Hospitality and the Science of Management," says Catrett, combining both the savoir faire of the European approach to hospitality education with the rigor of American management acumen.

Cirstea Wins Trip in "America's Best Raisin Bread Contest"

Kendall School of Culinary Arts alumna Luminita Cirstea ('08), the co-grand-prize winner in last October's "America's Best Raisin Bread Contest" sponsored by the California Raisin Marketing Board in Fresno and hosted at the American Institute of Baking (AIB) in Manhattan, Kan., won a tour of California raisin country, wine regions and the San Francisco Bay area in late March. Cirstea was one of 20 finalists competing in artisan and commercial categories. Her winning entry in the artisan category, Raisin Rye Bread, earned her a plaque and medal along with the trip to California with nine of her fellow winners. The tour included Yosemite National Park and visits to Napa Valley and the San Francisco Baking Institute. "I am so looking forward to this trip," Cirstea says. "It will be very educational for me." Cirstea earned a Certificate in Professional Cookery from Kendall's School of Culinary Arts in 2007, and a year later graduated with an AAS in Baking & Pastry. These days, if Cirstea isn't traversing the country taking bread courses, she can often be found in Kendall's baking kitchens preparing for her Certified Baker (CB) exam through the Retail Bakers of America under the tutelage of instructor Melina Kelson-Podolsky, CMB. In early March, Cirstea presented her winning raisin bread at the American Society of Baking's BakingTech 2009 in Chicago. "Winning the co-grand prize in the artisan-bread category was a wonderful surprise and definitely a pleasure, but it honestly never entered my mind that it would happen," Cirstea says. "To share this prize with Chef Lionel Vatinet [LaFarm Bakery, Raleigh, N.C.] was beyond my wildest dreams ... it was an honor! Mainly, I entered the competition for the experience of a wonderful weekend of baking bread and meeting other talented and knowledgeable bakers. "My training at Kendall had everything to do with my success in the competition," Cirstea continues. "The class in artisan bread I took from Chef Kelson during my student years was the foundation. She was there for me with advice and encouragement as I practiced for this competition." Applications to enter the 2009 America's Best Raisin Bread Contest are available at www.LoveYourRaisins.com through August 15. The 2009 contest will be held at the AIB in Manhattan, Kan., in mid-October.

Artist and Culinary Alum Aims to Change the Way We Love

Arianne Vota Smeets earned her AAS degree in Culinary Arts in December, and is well on her way to achieving her dream: to change the ways in which we love-ourselves, others and the world around us-through her art. Last September, Vota Smeets debuted "Aorta Tranformata" in a three-evening multi-sensory event at Kendall College. The exhibit featured a collection of 33 contemporary mixed-media pieces presenting sculpted-clay hearts on canvas, with tasting dishes interpreting select artworks created by four Kendall culinary-arts students. Music accompaniments completed the comprehensive experience. Flourish Studios' Fine Art Gallery, 3020 N. Lincoln Avenue, is hosting Vota Smeets' exhibit through March 31. "Her work exemplifies all that it means to 'flourish,' showing that each and every one of us has the innate ability to live a full, creative and prosperous life," says the studios' founder and owner, Dr. Julia Rahn. Vota Smeets is a former educator of seven years. She designed and led numerous recognized educational initiatives, which culminated in being distinguished as the Wal-Mart and Sam's Club Local Teacher of the Year for Plainfield District 202 in 2007. After making several life changes in the same year involving her health, career, marriage and residence, Smeets began further developing her sculpting skills by working on large-scale, multi-dimensional pieces. Inspired in many directions, she created "Aorta Transformata" while a culinary student at Kendall College. "Kendall has been an important, essential launch pad not only for my art work, but my new life in general," Smeets says. Newly armed with a culinary-arts degree, she plans to open a coffee house and wine bar called VOTA, where she will be able to continue pursuing her artistic career via the kitchen and the canvas. Click here for images of Aorta Transformata, info on Arianne Vota Smeets and an exhibition schedule.

Kendall Alumni Earn Honors at Culinary "Olympics"

Two School of Culinary Arts alumni, both employees of Buffalo, N.Y.-based Delaware North Companies, competed in the 2008 Internationale Kochkunst Ausstellung (IKA), or International Culinary Exhibition, in Erfurt, Germany, last October. Ambarish Lulay ('03), chef de cuisine at The Ahwahnee Hotel in Yosemite National Park, Calif., and Rick Ortiz ('03), executive sous chef for fine dining at Soldier Field in Chicago, competed in the "A" category of the cold-foods competition, which requires chefs to present six appetizers and a platter for eight people, prepared hot but displayed at room temperature, glazed. Lulay earned a silver medal for his entry, and Ortiz won a diploma. The IKA, hosted by the World Association of Chefs Societies (WACS), is commonly known around the world as the Culinary "Olympics," and takes place the same year as the Winter and Summer Olympic Games. More than 30 countries participate in the quadrennial event that launched more than 100 years ago. U.S. teams compete under the auspices of the American Culinary Federation (ACF), which represents the United States in WACS. Lulay and Ortiz were coached by Roland Henin, CMC, Delaware North's corporate chef and chief culinary ambassador. Henin, one of fewer than 70 ACF-certified master chefs in the United States, is a highly regarded culinarian with significant coaching experience at the international level. Delaware North is one of the largest privately held companies in the United States, with revenues exceeding $2 billion annually and 50,000 associates serving half a billion customers in the United States, Canada, the United Kingdom, Australia and New Zealand. Lulay's platter at the IKA, titled "Tasting of Popular Asian Flavors," featured Peking-style duck galantine, Thai coconut/mushroom terrine with cilantro and spiced vegetable raita and other specialties. His appetizers were based on common Asian street food such as samosas, octopus and quail lollipops. The victory was especially sweet for Lulay. His parents traveled from India and his wife, from their home in Yosemite, to see the president of the German Chefs Association place a medal around the chef's neck. "I'm not here to win a medal," Lulay said earlier in the day. "I'm here to do the best I can." As it turns out, he achieved both. "He's someone to watch out for," says Henin, who first met Lulay when the chef was a student at Kendall College. Lulay later served as a professor in the School of Culinary Arts before joining Delaware North. Ortiz enrolled in Kendall College's culinary-arts program in Evanston, Ill., upon graduating from high school in 2000. While at Kendall, he studied in Marseille and Aix en Provence, France, assisting Master Chef Renee Burgees at his two-star Michelin restaurant, Relias Sante Vectoir. While in France, Ortiz also had the opportunity to work for La Truffle Noir, a high-end catering company. Upon completion of his externship, he received a scholarship for his academic achievement. Following graduation from Kendall, Ortiz immediately went to work at Courtwright's Restaurant in Willow Springs, Ill., where he honed his skills. Ortiz later moved to a number of other kitchens in Chicago, gaining experience and earning more responsibility along the way. He joined the Sportservice team in 2004 as the sous chef. In 2006, he made the transition to executive sous chef for the fine-dining operations. At Soldier Field, Ortiz oversees production for 133 executive suites and 135 VIP all-inclusive skyline suites. In addition, he manages The United Club buffet, which serves 750 guests in a two-hour span. One of Ortiz' recent and notable accomplishments was creating and executing the menu for the Olympic Committee that is considering Chicago for the 2016 Games. Jeremy Jacobs Jr., executive vice president of Delaware North and the force behind the company's campaign to be the most respected culinary company in the world, described the chefs' accomplishments as "phenomenal" after the final awards ceremony in Germany. "You exceeded all of our expectations," Jacobs told the chefs.

Artlip Wins ACF Chef Professionalism Award

Mike Artlip, chair of Kendall College's Associate of Applied Science (AAS) degree program offered through the School of Culinary Arts, received the Chef Professionalism Award from Windy City Professional Culinarians (WCPC), a chapter of the American Culinary Federation (ACF), Inc., at their annual awards banquet on February 9, 2009. WCPC's Chef Professionalism Award recognizes exemplary character and achievement throughout a chef's career. A graduate of Kendall College, Artlip held executive cooking positions in a number of Chicago-area establishments before joining Kendall's faculty in 1987. In addition to overseeing the School of Culinary Arts' forward-looking two-year culinary-arts program, Artlip also manages the Cafe, the student-run restaurant that serves students, faculty and staff of Kendall's four schools housed at the Riverworks campus. Artlip serves as chair of the Culinary School's Faculty Senate, and works with organizations such as Skills USA, Careers for Culinary Arts Program (C-CAP) and ProStart, operated by the National Restaurant Association's Educational Foundation, all geared toward helping high-school students achieve fulfilling careers in the foodservice industry. Among the many accolades garnered throughout his career, one of which Artlip is most proud is the Educator of the Year Award for the Central Region, bestowed by the American Culinary Federation in 2007. Like Koetke, Artlip has earned CEC and CCE credentials through ACF. "We are quite proud of Chef Artlip's accomplishments," says Linda Rosner, CEC, CHE, president of Windy City Professional Culinarians and culinary-arts director at Lexington College. "Kendall is the best-known culinary program in greater Chicago, and among the top cooking schools in the nation. I have known Mike for many years, and I have great respect for his intense involvement with students and students' futures." For more information on Windy City Professional Culinarians, visit www.acfwindycitychefs.org.

Kendall Alum Jose Garces Is the Sixth Iron Chef

"The Next Iron Chef" is � Jose Garces! On Nov. 22, Garces, a 1996 graduate of Kendall College's School of Culinary Arts, beat out Jehangir Mehta in a head-to-head battle to take home the world's most coveted culinary title. Garces was selected as the Sixth Iron Chef by existing Iron Chefs Bobby Flay, Masaharu Morimoto and Michael Symon, along with series judges Donatella Arpaia (acclaimed restaurateur, food expert and owner of Anthos, Mia Dona and Kefi), Jeffrey Steingarten (food critic, Vogue magazine) and Anya Fernald (sustainable food consultant), who served as judges throughout "The Next Iron Chef." As executive chef and owner of Amada, Tinto, Distrito, Chifa and Village Whiskey in Philadelphia and �executive chef at Mercat a la Planxa in Chicago, Garces has spent years perfecting different cuisines in top-rated restaurants and is now well known for his signature Latin cooking style. Since 2005, the Chicago native has opened six restaurants, authored Latin Evolution (Lake Isle Press, 2008) and won the 2009 "Best Chef Mid-Atlantic" award from the James Beard Foundation. Studying culinary arts at Kendall College was excellent training for a young chef, says Garces. "Lots of discipline, which is kind of the opposite of family cooking. 'A pinch of this, a touch of that' becomes exact measurements that you'd better follow if you want to get it right!" A class assignment became Garces' inspiration for Amada. "Our final project was to create a business plan for a restaurant we would one day like to open, and mine was a modern Spanish tapas bar, which is exactly what I set out to create, years later, in Philadelphia," he says. "I called it Amada, after my grandmother who taught me to cook all those years ago, and opened it in October of 2005. It is a dream come true: full of energy and life-and some really good food-and I'm thankful for the encouragement and vision of my professors and advisers at Kendall." Tune in to "Iron Chef America" on Food Network on Sunday, January 17, 2010, at 8 p.m. CT as Garces represents the Chairman in Kitchen Stadium for his first battle as an Iron Chef. For more information, behind-the-scenes videos and photos, visit: www.foodnetwork.com/nextironchef.

New Website for Kendall Alumni

Kendall College Alumni Association is pleased to announce the launch of our new website The Kendall College Alumni Association serves to enrich the lives of our alumni by providing educational, social and charitable opportunities for our graduates. Within alumni.kendall.edu, you can: Renew old friendships Establish new connections Expand your professional network Learn about upcoming news and events for alumni Make a difference for tomorrow's graduates Your Own Login Reconnecting is the first step. You will need to log-in to access the members only features located in the "Alumni Community" section. Your login has already been created and if we have your email on file, has been emailed to you. Please contact Randi Bergey if you need to find out your Alumni site login. As a graduate, you are already a valuable member of our organization. The next step is to become an active participant in what we hope will be a life-long partnership! We hope you will share your stories and come to the Kendall Alumni web site often!

Kendall College 75th Anniversary Dinner raises over $50,000 for the Kendall College Charitable Trust Scholarship Fund

On April 29, Kendall College hosted Diamond Dreams: Celebrating 75 Years of Kendall College, a dining event benefiting the Kendall College Charitable Trust (KCCT), a not-for-profit organization that provides financial support to Kendall students in need. More than $50,000 was raised at the event for scholarships, which included a donation of $2,000 from the Confrerie de la Chaine des Rotisseurs Foundation. With Kendall hospitality students on hand to help with event proceedings, the evening started with a welcome reception and silent auction. An ice sculpture adorning the room was crafted by Kendall culinary students, and appetizers and cocktails were prepared by Kendall's alumni chef instructors. The attendees then broke off into three different rooms for private dining experiences with special guest chefs. Desserts were prepared by Kendall baking and pastry students. Guest chefs included Kendall alumni from notable Chicago restaurants, including Jose Garces of Mercat a la Planxa and winner of the Food Network's "The Next Iron Chef;" Christian Eckmann of Lettuce Entertain You Enterprises; Bill Kim of UrbanBelly; Timothy R. Cottini of Cafe Ba-Ba-Reeba; and Kristine F. Subido of Wave at the W Hotel Chicago. Ryan Pitts of RL Restaurant also participated. Culinary students at Kendall College had the opportunity to support the guest and alumni chefs in the kitchens. The event brought together many leaders from Kendall College's 75-year history including Thomas Kerr, former president; Raymond Geraldson and Penny Brown, former board chairs; Christian DeVos, former dean and trustee; Dr. Karen Gersten, provost and interim president; Dr. Lynn Eramo, former trustee; Ira E. Graham, past board member; David Kipley, current board member and Paula Singer, board chair and president of Laureate Higher Education Group, a division of Kendall's parent company Laureate Education. Click here for more information about the Kendall College Charitable Trust.

Webb and B&P Grads Take the (Anniversary) Cake

When the Family, Career and Community Leaders of America (FCCLA) held its 2010 National Leadership Conference at Kendall College in July, pastry chef and instructor Erika Webb wanted to do something extraordinary to celebrate the organization's 65th anniversary. Naturally, she baked a cake. But not alone, and not just any cake. The "cake" that Webb and recent Kendall baking-and-pastry-arts graduates constructed consisted of three tiers of Styrofoam with a base of 3 by 1 feet. The middle tier was just more than 2 by 1 feet, and the top tier was about 18 inches by 1 foot. A 1-foot-plus gumpaste cake topper crowned the "confection." Once completed, the creation, frosted in the official FCCLA colors of red, black and white, was so heavy it had to be transported on a flatbed cart. "We worked on it for nine days," Webb says. "I had never worked on something this large, and we had to account for decorative mishaps due to humidity. But all told, it was a decent first effort. My student helpers-all recent graduates-were really great. They helped with icing the cake, fondant work and gumpaste flowers and designs." But what did the 3,000 FCCLA guests eat at the anniversary celebration at McCormick Place? Webb came to the rescue with pre-sliced sheet cakes. So everyone got to have his or her cake. And eat it, too!

Kendall Grad Competes on Season 8 of �Hell�s Kitchen!�

A Kendall graduate is among the 16 culinary hopefuls vying for the top prize on season 8 of "Hell's Kitchen." The winner will become executive chef of LA Market Kitchen and Wine Bar at the new JW Marriott at L.A. LIVE in Los Angeles with an annual salary of $250,000. Emily Kutchins (A.A.S., Culinary Arts; B.A., Hospitality Management, 2004), has thus far made the first four cuts through the September 29 airing. Billed as an executive chef of a senior home in Chicago, Kutchins made a strong first impression on superstar Chef Gordon Ramsay with her signature dish of duck breast. So far, she's holding her own on the all-women Red Team as it competes against the men's Blue Team in a series of culinary challenges. Throughout the season, those challenges will include baking pizzas and flatbreads in the new pizza ovens, catering a high-school prom, introducing sushi to the HELL'S KITCHEN menu, serving breakfast to hard-working EMTs and celebrating the series' milestone 100th episode with a black-tie dinner service.� Ultimately, one chef will emerge who possesses the right combination of ingredients to win the life-changing grand prize. Will that chef be Kutchins? Stay tuned � "Hell's Kitchen" airs on Fox on Wednesdays at 7 p.m. CT. Read more about Kutchins and what drives her passion as she cooks her way to the top!

Kendall Hosts �Chef in the Classroom� Luncheon

Kendall College recently hosted more than 60 Chicago Public School principals and chefs from around the Chicagoland area as part of Chicago's first "Chef in the Classroom" event, which was developed in response to First Lady Michelle Obama's "Let's Move" initiative to help end childhood obesity. The event was a partnership between Chicago Public Schools and Healthy Schools Campaign, a leading authority on healthy school environments dedicated to making schools healthier places in which to learn. Participating chefs spent the morning of October 4 visiting public elementary schools around the city, sharing messages of good nutrition, health and wellness. The chefs and principals then came together at Kendall to enjoy lunch and outline ways that the chefs can stay involved in schools to help improve student health. Kendall had chef instructors and culinary students that volunteered in the schools that day, as well as numerous alumni. Hosting the luncheon aligned perfectly with Kendall's commitment to childhood nutrition, having just introduced a Childhood Nutrition concentration in the School of Education this fall.

AIWF Hosts Benefit for Kendall College Charitable Trust

The American Institute of Wine & Food (AIWF) held an exclusive reception to benefit the Kendall College Charitable Trust on October 14 at a private home in Highland Park. More than 50 people attended, including Kendall alumni, AIWF members and friends of the host and hostess. Kendall students were also in attendance, helping with prep and service, as well as a culinary arts student who was recently granted a scholarship by the AIWF. Gale Gand (Tru), Jason McLeod (Ria and Balsan at the Elysian Hotel), Merlin Verrier (Graham Elliot & Grahamwich) and Carlos and Debbie Nieto (Carlos') treated guests to an array of extraordinary culinary creations. Champagne and white wine were also served while sommelier Dan Pilkey (Ria and Balsan at the Elysian) led a tasting of reserve wines for a lucky few in the spacious private cellar. All proceeds from the event went to the Kendall College Charitable Trust, which is dedicated to providing financial support for students of need at Kendall College. AIWF, a non-profit organization, was founded almost 30 years ago by Robert Mondavi and Julia Child with an educational mission. The Chicago chapter is relatively new, and Kim Hack, Chicago Chapter Chairman, says "our scholarship fundraising has been focused on helping as many students as possible benefit from the exceptional culinary training Kendall offers."

Volunteering Opens Doors for Culinary Students and Grads

School of Culinary Arts students are often presented with many opportunities to volunteer at special events that are being hosted at Kendall or around the city of Chicago. Of course, one obvious benefit is gaining valuable experience, but these events can result in very rewarding opportunities for professional growth, including internships and jobs. This past September, culinary grad Brian Schreiber (B.A., Culinary Arts, 2010) volunteered through Kendall for Chicago Gourmet. He had no idea what he'd be doing, but when he arrived he decided to see if any restaurants needed help at the Hamburger Hop, a competition among the top 20 restaurants in Chicago who all had to do a twist on the traditional burger. Schreiber made his way to the booth of Terzo Piano, a restaurant in the modern wing of The Art Institute of Chicago that is owned by Tony Mantuano, who also owns Spiaggia Restaurant. Sure enough, they welcomed his help. Schreiber's hard work impressed them so much that night that he received a job offer on the spot, which he accepted. He now works full-time at Terzo Piano as a prep cook where he "has his hands in everything," as they make everything from scratch, even their ketchup! Schreiber loves his new job and also appreciates that the restaurant supports local family farms, farmers markets, artisan producers and sustainable seafood, all things that he learned about during his education at Kendall. Natasha Washington, a student in her fourth block in the Culinary Arts B.A. program, had a similarly rewarding experience when she recently volunteered at a Buick event held on campus. Renowned chef Marcus Samuelsson was doing demos during the event and Washington ended up working with him and his sous chef in the kitchen over the two days. Samuelsson was so impressed with Washington that he invited her to come to New York for a six-month internship at his new restaurant called Red Rooster Harlem, scheduled to open this month. Washington will leave for her internship in January, but in the meantime she has been working with Samuelsson and his staff-training at his Chicago restaurant C-House, volunteering at Meals on Wheels and she also worked their booth at Chicago Gourmet. Washington views Samuelsson as her mentor and she can't wait for her exciting journey to begin early next year!

Chef Instructor Dana Cox Receives Grant to Enhance Student Learning About Food

Dana Cox, a chef instructor in the School of Culinary Arts, was selected among greater Chicago postsecondary culinary educators to receive a $1,500 grant from Olson Communications in their fourth-annual Chefs of Tomorrow� program. Cox will use the grant to visit heirloom-grain farms in Illinois and South Carolina as research for a book she's writing on her 12-month experiment of eating only foods grown on family farms. She currently is eight months into her endeavor. "The goal of the project is, first, to prove that it is possible, and second, to inspire others to make whatever incremental change they can toward supporting local farming," explained Cox, a 2005 culinary graduate of Kendall College. She also operates a successful personal-chef business, Old Stove LLC. "This knowledge will be shared with my students and the general public via my blog, the book and every day in my classroom as we discuss sourcing, purchasing and marketing foodstuffs."

Chef Instructor Cox Keynotes Locavore Picnic Supper

Kendall College School of Culinary Arts Chef Instructor and alumna Dana Cox will present the keynote address on her one-year "Honest Meal Project," which concluded Labor Day, at this year's Locavore Picnic Supper co-sponsored by Green City Market and held at the Peggy Notebaert Nature Museum on Wednesday, September 21, from 6 to 8 p.m. The supper celebrates accomplished locavores, introduces them to each other and furthers the conversation about seasonality and sustainable food in the Midwest. It also marks the conclusion of Green City Market's annual Locavore Challenge, which encourages market-goers to pledge to eat only local foods to the best of their ability for two weeks. Cox will speak about her unique project, during which she consumed only foods grown on family farms-no processed foods-and in the process lost 50 pounds. (The project is the basis of a book Cox is writing.) "The goal of the project was, first, to prove that it is possible, and second, to inspire others to make whatever incremental change they can toward supporting local farming," says Cox, a 2005 culinary graduate of Kendall College who operates a successful personal-chef business, Old Stove LLC. "This knowledge will be shared with my students and the general public via my blog, the book and every day in my classroom as we discuss sourcing, purchasing and marketing foodstuffs." Cox will also cook for the Locavore Picnic Supper alongside Rita Gutekanst, co-owner of Limelight Catering in Chicago, and Sarah Stegner, co-chef/owner of Prairie Fire in Chicago and Prairie Grass Caf� in Northbrook. Tickets are $30 per person and can be purchased at www.brownpapertickets.com/event/194347. For more info, contact Green City Market at (773) 880-1266, admin@greencitymarket.org, or visit www.greencitymarket.org.

Kendall College Charitable Trust Annual Dinner Raises Scholarship Funds for Kendall College Students

The Kendall College Charitable Trust (KCCT) held its annual gourmet dinner fundraising event on Tuesday, October 4 at Kendall College, raising more than $50,000 in scholarship funds for Kendall students who are in need of financial aid to complete their studies. The well-attended event included a silent auction and delicious four-course dinner prepared by distinguished School of Culinary Arts alumni, including executive chef Shawn McClain of Sage at ARIA Resort & Casino in Las Vegas and owner of Chicago restaurant Green Zebra; executive chef Ryan Pitts of RL Restaurant; executive chef Kristine Subido of Wave at the W Hotel Chicago; and pastry chef Jennifer Jones of Frontera Grill, Topolobampo and XOCO. The silent auction was specially tailored to food and wine lovers, including the opportunity to bid on a private 10-course dinner for six, hosted by Kendall alumnus and Food Network "Iron Chef" Jose Garces at his acclaimed Chicago restaurant, Mercat a la Planxa.

Kendall Alumna Competes on �Top Chef:Texas� Finals!

Beverly Kim (A.A.S., Culinary Arts, 2000) has successfully cooked her way through a drama-filled season of Bravo's hit reality show "Top Chef: Texas." She's survived bullying about her preparation time and made meals from emergency kits using a portable stove in a muddy field. She's shed more than a few tears and a whole lot of sweat in kitchens as steamy as a hot-yoga room. But that's all part of the job when you're a contestant on "Top Chef," which pits some of the nation's best cooks against each other in timed kitchen challenges. Beverly Kim, the chef de cuisine at Aria Restaurant in Chicago, made it through the first week's showdown that took a field of 29 chefs down to the official starting 16, and her Korean-inspired dishes were heralded by the show's judges almost every week. Kim made it to the top seven, and then she was cut from the competition. However, in a new twist this year, eliminated cheftestants competed in the "Last Chance Kitchen" for a chance to come back and compete in the finals. Kim triumphed and made it to the final four, but unfortunately was then sent home after a very close cook-off that included an ice pick and a rifle! Kim refined her skill set at Kendall. Chef Sarah Stegner of Prairie Grass Cafe and formerly the Ritz-Carlton Chicago dining room encouraged her to pursue a degree at Kendall to hone her culinary skills and techniques. Following graduation, Kim surveyed a number of courses on Asian cuisine in Seoul, South Korea, which gives her culinary creations a decidedly contemporary taste and edge. We are so proud of Chef Kim!

Alumnus Competes in Bakery World Cup

He's been called an artisanal bread god, but Kendall College alumnus Mike Zakowski, (A.A.S., Culinary Arts, 1994) the owner of The Bejkr in Sonoma, Calif., says he just likes making bread. He may be humble, but that didn't keep him from competing in March with two other teammates at the Coupe du Monde de la Boulangerie at the Europain exposition in France-otherwise known as the Bakery World Cup. What's more? Team USA won the second place prize. The competition featured 36 candidates from 12 countries. Zakowski's team prepared for three years, training at locations across the United States sponsored by the Bread Bakers Guild of America. One of those training locations was Kendall College back in December. In the eight-hour competition, Zakowski's team produced items based on four specialties: baguettes, Viennese pastries, savory presentations and an artistic piece. "Each team member has a different specialty, but I had to prepare seven types of bread in eight hours," he says. "Ultimately, I was evaluated on weight, length, volume, texture, appearance, crumb structure, taste, cleanliness and finishing on time-which is a challenge," Zakowski continues. "Kendall helped prepare me. My education taught me to constantly elevate my skill sets."