Celebrating Your Achievements
Alumni in the News
Kendall grads are frequently in the news. Let us know if you hear of other Kendall graduates that are making the news.
| Chef Molly Evans Shares Healthy Holiday Recipes Chef Molly Evans likes to top off many of her holiday meals with roasted vegetables. They’re quick, healthy, easy to make, delicious and “a crowd pleaser,” says Evans, owner of Savory and Sweet Specialties, based in St. Charles. “To me, that’s always a go-to side dish,” she says. “It’s mostly hands-off. You mix it all together, throw it in the oven and you can forget about it and get the rest of the meal ready.” Read more... |
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| New Grand Rapids Eatery Signs on Chef Jayson Leek At the new Radix Tavern you can expect to find fresh, wholesome, and healthy food made from scratch. After all, Radix is the Latin term for “root.” Chef Jayson Leek, a Kansas native, prepares Southern-style food made from Michigan ingredients and a menu that is always changing. His daily features are based on the food he receives that day from local farmers and vendors. Read more... |
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| Chef Kevin R. Bozis Sits in Culinary Judgement As we move into Round 2 we have added another judge to the panel reviewing the recipes so each recipe gets reviewed by four judges. Chefs Suzy Singh and Spencer Wolff remain constant panelists with representatives from our sponsors as well as special guests joining in on the critiques. Kevin R. Bozis: Kevin Bozis is a partner, co-owner and operator of The Geneva Spice House in Geneva. He pursued a psychology degree, but switched careers at 27 and enrolled in Kendall College where he received his culinary arts degree. Read more... |
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| Shawn McClain: An Update If you haven't seen much of Shawn McClain lately, he's been a little busy. The Green Zebra chef/owner, who also has the very successful Sage at Aria in Las Vegas, is gearing up to open a second spot in Sin City. Read more... |
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| Chef Vincenzo Betulia Opens New Florida Restaurant Vincenzo Betulia, the former chef at Campiello, is opening Osteria Tulia in November at 466 Fifth Ave. S. (the former site of Ristorante d'Angeli), Naples Read more... |
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| Chef Anthony Belter Creates Menus with Gluten-free Options Anthony Belter leans on his fine-dining French training to create a menu at Impecca Restaurant in Roselle that combines classic Italian cuisine with European techniques and flavors. The chef, who lives in Rolling Meadows, features items like prosciutto and melon pizza and a polenta Bolognese. But what some diners seem happier about is what some of his dishes don't include: gluten. Read more... |
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| Chef Michelle Gayer's Salty Tart Bakery Featured Michelle Gayer, pastry chef and owner of Salty Tart Bakery in Minneapolis, doesn’t believe in advertising. And in today’s connected world, where food-savvy consumers go where Food Network or Bon Appetit magazine tells them to eat and seek food not just for fuel, but for instantaneous bragging rights among their friends and family via a panoply of social media outlets, she almost doesn’t have to. “We’ve grown and grown and grown with no advertisement,” Gayer says. “I’ve never advertised once, I have no marketing plan. People just come to us.” Read more... |
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| Chef Steve Barnhart Becames Youngest CMB In 2007, Steve Barnhart became the nation's youngest CMB, and he hasn't stopped there. As the R&D specialist at Highland Baking Co., Northbrook, Ill. he is surprising and impressing some of baking's elder statesmen. Read more... |
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| Starchef Spotlights Chef Erica Tomei Erica Tomei got her start in the restaurant world in 2001, working at a small gourmet catering shop in the western suburbs of Chicago. It was here she discovered a secret love for pastry. After working hard in the industry for four years, she headed to culinary school to earn her degree in baking and pastry. Read more... |
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| Fox Valley Cooks: Personal chef shares make-ahead ideas Molly Evans realizes that not every one has the time and talent to prepare delicious, nutritious meals, so she began offering to do that for her clients. Six years ago, she founded Savory and Sweet Specialties, a personal chef service. The 40-year-old St. Charles mother of three does all the planning, shopping, chopping and cooking so that her clients can reheat and serve a meal in less time than it takes for the pizza delivery man to arrive. Read more... |
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| Chef mastering art of pie making After three months of baking a smattering of pies, the Food Network called Matt Zagorski and asked him to be on the air. “I hung up because I thought it was a joke,” he recalls. Even though Zagorski graduated in 2004 with a culinary degree from Kendall College in Chicago, he was the clear newbie on a Food Network Challenge for pie baking in 2008. Read more... |
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| What's it like to be on a TV reality show? It’s not easy being a contestant on a reality TV cooking show, but Chatham native Kara Sigle says her stint on the recently concluded Season 8 of “Food Network Star” was a rewarding experience. “Every hour you see on TV takes three to four days to shoot,” said Sigle, 31, one of 15 contestants on the Food Network elimination show. Read more... |
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| Solo caterer in Morton Grove brings home-cooked passion to the party From cocktail parties to Bat Mitzvahs to weddings, Classy Cut Catering does it all — and while catering to each customer’s budget. Robin Hoppenrath is the owner of the catering company at 6028 Dempster St. Read more... |
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| Shin Thompson Partnering With Ryan O'Donnell For West Loop Modern Asian American Spot Now that he's stepping aside to make room for Beverly Kim and Johnny Clark to take over the kitchen at Bonsoiree in August, Shin Thompson is plotting his next move. The Michelin-starred chef will partner with Ryan O'Donnell, who co-owns the Bib Gourmand-rated Gemini Bistro and Rustic House restaurants with chef Jason Paskewitz, to open a modern Asian-American restaurant in the West Loop. Read more... |
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| Park Ridge's Garden on the Run: Fresh, Organic Produce In Uptown Last month, Jeff and Susu Scialabbas opened a retail store called Garden on the Run, 108 Main St. Park Ridge, where patrons can buy fresh fruit, vegetables, bread, salads, sandwiches, cookies and smoothies. Read more... |
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| Beverly Kim Leaving Aria to Partner With Shin Thompson at Bonsoiree; Will Take Over Kitchen Beverly Kim proved she was a fighter and one to watch on Top Chef earlier this year and her next move shows she is pretty savvy to boot. Eater has learned that Kim has given notice and will step down from her position as executive chef at Aria at the Fairmont Chicago on July 21. She and her husband, chef Johnny Clark (C-House, New York's shuttered Town) will partner with Shin Thompson, the chef/owner of Michelin starred Bonsoiree. Read more... |
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Rockit Ranch Team Unveils Dragon Ranch Moonshine & BBQ
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| The Polish Dinner Is From A Place You Know If you've lived in the Niles-Morton Grove area for awhile, or if you're of Polish heritage, you've probably been to White Eagle Banquets on Milwaukee Avenue in Niles. Ted Przybylo is a graduate of Kendall and one of the siblings who runs the banquet hall and restaurant their parents brought to Niles in 1967. This past week he showcased the golabki (pronounced go-wahmb-kee), or stuffed cabbage rolls. Read more... |
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Kristine Subido's "Pecking Order" to open June 16
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| Boada named CCAC Pastry Chef of the Year The Chefs de Cuisine Association of California (CCAC) has named Alicia Boada Pastry Chef of the Year. CCAC is the Los Angeles chapter of the American Culinary Federation (ACF). Boada serves as the West Coast technical consultant for Barry Callebaut, providing technical support, demos and chocolate training. She also is one of only three chefs in the United States holding the following four certifications: Certified Executive Pastry Chef (CEPC), Certified Culinary Educator (CCE), Certified Culinary Administrator (CCA) and Approved Certification Evaluator (ACE). Read more... |
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| Green Drinks discuss eco-friendly restaurant The public is invited to join the Green Drinks McHenry County group from 5 to 7 p.m. Wednesday June 6, at Duke’s Alehouse and Kitchen, 110 N. Main St. in Crystal Lake. This month’s presentation will be by Duke’s own chef, Zak Dolezal, who will discuss the challenges of running an eco-friendly restaurant. Dolezal began his culinary training at his parents’ restaurant, Duke O’Brien’s, in 1998, and studied culinary arts at Kendall College in Evanston. Read more... |
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| Young entrepreneur turns family recipe into gourmet snack business. Bisera Urdarevik, of Portage MI, launched Lush Gourmet Foods, LLC, at the age of 21. She now sells six varieties of gourmet peanuts in four Midwestern states. Urdarevik, who graduated from Chicago's Kendall College, where she studied baking and pastry and food and beverage management, began honing her business plan while still in college. Read more... |
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Ryan Stock becomes a manager at Bobby Flay’s Mesa Grill |
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| Antique Taco The Mexican cuisine is fresh at this new restaurant at 1360 N. Milwaukee Ave. in Wicker Park, but the rustic décor is antique — and some of it is for sale. It's a taco joint and an antiques shop. “I knew incorporating antiques in the restaurant was a must,” the restaurant's co-owner and creative director, Ashley Ortiz, writes on the website. “Besides the instant beauty of an old scale or grandma's china, you get a story. The history behind each antique can often be the best part.” Her husband and co-owner, chef Rick Ortiz, studied at Kendall College. Read more... |
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| Mindy Segal Opening Hot Chocolate Craft Food & Drink With a New Look and Philosophy Thursday This week, Segal will transform the HotChocolate she's grown into a successful business into her new concept: Mindy's Hot Chocolate Craft Food & Drink. The name change comes with a new direction where Segal says she's "moving away from the artistry of cooking toward the craft of cooking." Read more... |
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| Mindy Segal, Bruce Sherman, Next Win at Beard Awards After being nominated six times, Mindy Segal (HotChocolate) finally was honored with the Outstanding Pastry Chef award, while Bruce Sherman (North Pond), also on his sixth nomination, took home the award for Best Chef: Great Lakes. Read more... |
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| Chef Kara Sigle, owner of Nostalgic Catering in Chicago, will vie on the weekly challenge show for a chance to headline her own Food Network program. Guy Fieri, Aaron McCargo Jr., Melissa d’Arabian and Aarti Sequeira are among the winners from past seasons who have become familiar names on the Food Network. Read more... |  |
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| Graduate Interning at "Best Restaurant in the World" Kendall College graduate Kevin Marquardt landed an internship at Noma restaurant in Copenhagen, Denmark, voted the best restaurant in the world by Restaurant magazine. "I'm excited. It's a great opportunity," says the 23-year-old Marquardt, who leaves for Denmark later this month. Read more... |
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| Hot Doug Sohn wants your story. Specifically, he's got a book contract and he's eager to shift some of the work to you, the customer for whom Doug's radical rethinking of the sausage-bun paradigm was a life-changing event. Or as he puts it: "The part of my job I enjoy more than anything else is the interaction with the customers, and I want this book to be a reflection of that. Plus it’s less work for me. So please, send... us your stories, photos, memories, drawings, poems … anything that can go in a book. We’d love to consider including your contribution. Post it on Facebook, or email us at: HotDougsTheBook@gmail.com. Read more... |
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| Home Again restaurant to hold grand opening April 28 Chef/Ower Emily Schubkegel explains that the restaurant is a return to the area for her after eight years of working in the restaurant business in Chicago. “We named it Home Again because I was in Chicago and now I’m here,” Schubkegel said. Read more... |
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| Chicago Chef's Table Cookbook Launch at Province Local food writer Amelia Levin has spent so much time dining around the city, she's gotten to know the scene well. So well that she is releasing Chicago Chef's Table, a gorgeous cookbook profiling a number of the city's top chefs and restaurants including Paul Virant, Spiaggia, Randy Zweiban, The Publican, Lula Cafe, Tru, Green Zebra and many more. Read more... |
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| The team of Eric Stein, a Chef-Instructor at the Kendall College School of Culinary Arts, and Jaime Mestan, a Kendall College culinary alum ('08) and Research Chef at Ed Miniat Inc., took first place in the inaugural Professional Culinology Competition, March 23 in San Antonio, Texas, held in conjunction with the Research Chefs Association's (RCA) Annual Conference and Culinology Expo. Read more... |  |
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| During spring training, familiar eats for Chicagoans The smokin’ spring training destination for foodies is Distrito, tucked away in the new Saguaro Hotel in downtown Scottsdale. Distrito is the creation of “Iron Chef” Jose Garces, who was born to Ecuadorian parents and raised in Chicago. Read more... |
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| Mike Zakowski of Sonoma was part of the three-man American team who took home a silver medal last month during the 2012 “World Cup of Baking” in Paris. The contest, founded in 1992 to honor the art and craft of artisan baking, is held every three or four years in conjunction with the Europain trade show in Paris. It is considered the Olympics of the baking world. Read more... |
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| Chef Todd Stein is leaving the Florentine to serve as the executive chef at Tony Priolo's forthcoming Piccolo Sogno Due. "The goal is to always have your hand in the right things with the right people," Stein told Eater. Read more... |
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| He nurtures sustainable relationships - Swanson's entire day is occupied by creation of food connections Maybe you'd like to give David Swanson a call and chat about Braise, the collection of farm-to-table culinary endeavors he runs. Read more... |
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Franks ’n’ Dawgs Owner Alexander Brunacci to Open The Peasantry in Lincoln Park. Read more... |
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| Chef-Instructor and Alumna to Compete in Competition Eric Stein, MS, RD, a chef-instructor at the Kendall College School of Culinary Arts, and Jaime Mestan, CSC, a Kendall College culinary alum (ΚΎ08) and research chef at Ed Miniat, Inc., in South Holland, Illinois, were recently selected to compete as a team in the inaugural Professional Culinology Competition, March 23 in San Antonio, Texas. Read more... |
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In the presence of masters - a cooking class in Istanbul Turkey |
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| Mike Zakowski isn’t like other bakers, and he’s our man at the biggest competition in bread The world of baking seems to attract free spirits, but Mike Zakowski—who calls himself The Bejkr—stands out even among them. Few bakers, even the most committed artisans, mix their dough by hand, because of the demands of production. Nor do they work in a converted shipping container plopped in their backyard. Read more... |
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| Nick & Nino's: Steak, seafood and a 30th floor view If you go to Nick & Nino’s Steakhouse Penthouse on the 30th floor of the Hilton Springfield, you’ll notice the contemporary decor, the steaks and seafood on the menu and the stunning view of the city. But how is a new restaurant put together in the first place? Read more... |
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| Communal Italian dishes lure diners to Near A suburban native, Nardulli, a graduate of Kendall College culinary school in Chicago, spent a year working at restaurants in Italy and honed his skills at several high-profile restaurants in Chicago, including Spiaggia and Schwa. Read more... |
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Moving up Like Wildfire |
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Loveland students sample foods for new district chef - Lisa Kendall aims to foster love, understanding of healthy eating |
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| For nearly seven years, Lars Johnson and his wife, Jaymie, have welcomed guests to their intimate hideaway, South Bend Bistro, on the west side of Sunriver Mall. Seating only about 40 and open just five nights a week, they have succeeded with an ever-evolving menu of contemporary American cuisine, a quaint and unpretentious atmosphere, and a level of service that makes diners feel as special as they might at a favorite relative's home. Read more... |
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Bill Kim has partnered with Cornerstone Restaurant Group and Michael Jordan to open Belly Q, an Asian barbecue concept. The restaurant, which also pairs Kim's wife, Yvonne Cadiz-Kim, will take over the now-shuttered one sixtyblue and open sometime this spring. Expect the space to undergo a full makeover and be a big departure from the look of the longstanding one sixtyblue, which sits at the far west end of the Randolph Street restaurant row. Read more... |
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Park Grill Appoints New Executive Chef Thomas Donnelly Donnelly was born and raised in Chicago and is a graduate of the Culinary Arts program at Kendall College. He comes to Park Grill with over 15 years of restaurant experience that includes Le Bouchon, ten years with Levy Restaurants and Bistro 110, Bistro Margot, Lettuce Entertain You’s Brasserie JO and Sopraffina Marketcaffe. Read more... |
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Jennifer Jones was awarded "Pastry Chef of the Year" by the 2012 Chicago Tribune Dining Awards. |
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| Chef keeps family traditions alive Chef Michael Ponzio grew up standing beside his nonna as he learned to cook Italian delicacies such as homemade pasta, neck bone gravy and baccala, or salt cod. He was introduced to restaurant life at age 12 when he started working at his uncle's restaurant. After just one night, he knew that was where he wanted to be and enrolled at Kendall College in Chicago. Read more... |
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| Kendall Alum Chef Robert Nuey provided Sous Chef support for "The Pearl"... the second edition of the trilogy "The New Renaissance of Italian Fusion Cuisine". The Pearl has been successfully published and it is already the talk of town in the European, Asian and other culinary markets. Read more... |  |
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Kendall grads place first and fifth in Pastry Chicago's most popular event of the year: the annual amateur Haunted Cupcake Competition. Read more... |
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When it comes to pastry, Mindy Segal is right at home. With 20 years of crafting sweets under her belt, Segal combines her innate instinct for flavor combinations with her commitment to seasonal, local, and sustainable products. The result is desserts that are truly American; each creation is rooted in time-honored nostalgia, executed with a focus on quality, and innovative from just the right touch of contemporary twist. Read more... |
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| GM Laura Payne dishes on The Purple Pig. Read full interview on Eater... |  |
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Highland Park’s Benjamin Restaurant may be Benjamin Brittsan’s first, but the ambitious chef already dreams of owning more. |
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| Beverly Kim, 31 – Chicago, Ill., Aria Restaurant, is one Bravo “29” hopefuls for the premiere date of their upcoming ninth season, also known as Top Chef: Texas: November 2. Unlike other years, though, the announcement was not accompanied by a list of cheftestapants-to-be; instead, Bravo announced 29 "hopefuls." The list will be narrowed down to 16 actual contestants who will then compete. Read more... | |
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| Jenny McCoy is a graduate of the Baking and Pastry Certificate Program class of 1999 and just won StarChefs.com NYC Rising Star Pastry Chef award. Read more... |
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| Kelly Kleisner has joined Fat Hen Restaurant & Catering on Johns Island as pastry chef. She has a degree from Kendall College in Chicago. She also is owner of Mirabelle Bakery. |
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| Adam Siegel knew early on that he wanted to be a chef. With extensive experience working with French and Italian cuisine, he has become instrumental in keeping Lake Park Bistro and Bacchus, part of Milwaukee’s Bartolotta Restaurants, at the top of their game. He was one of five nominees for a 2007 James Beard Award for Best Chef for the Midwest region. Read more... |
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| Tuttis' Pizza Pasta pizzeria opened in late May 2011 and is working to make their pizza "everyone's" choice for excellant pizza and authentic Italian dishes. From sauces made from scratch, to homemade Italian sausage and meatballs; Caprese salad, and even some homemade dressings, like blue cheese and creamy garlic. Flavorific!! Read more... |
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| Dawali Mediterranean Kitchen on North Halsted Street is a smart new addition to Chicago’s Middle Eastern cuisine scene. Read more... |
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Lawrence Letrero is Executive Chef of Tribute, a classic American restaurant with a modern culinary edge in the South Loop of Chicago. Upon graduation from Kendall College’s Culinary Program, Lawrence joined the opening team at Perennial Restaurant in Chicago’s Lincoln Park under Chef Ryan Poli. Read more... |
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| Jessica Hotz opened Tiers Designer Cakes. She describes her new business as an “upscale cake shop” that offers one-of-a-kind, made-to-order cakes. She specializes in fondant work, gumpaste flowers, piping work and carved cakes. Ideally, she’d like a minimum of one week’s notice for cake orders, and up to a month for more elaborate ones. Read more... |
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| Chef Donald Tiller's journey has turned into equal parts cautionary and culinary tale about health, wellness and him nearly losing his life. And he shares his story, along with a bounty of fresh food and nutritious recipes, on Fridays with students at Songhai Elementary Learning Institute, a Chicago public school on the South Side. Read more... |  |
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Mary Beth Lutjen is the Master of Culinary Delights for all three Mather’s—More Than a Café locations. Lutjen, who runs the culinary services and manages the cooks at all three Mather’s locations, has been in this position for the last 6 years. Lutjen also taught a Kendall College years ago. |
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| Lawrence Letrero, a Kendall College culinary grad who has logged time at Karyn's On Green and Perennial, has been named executive chef of Tribute, the contemporary American restaurant aiming for a June opening in the South Loop. Read more... |
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Kendall alum, Jim Chapman, takes home the prize for the People’s Choice awards at the Jean Bonchet Awards, Chef’s Gala benefitting the CF foundation. The Cystic Fibrosis (CF) Foundation brought together Chicago’s finest chefs to prepare and present their signature dishes for over 500 guests at the 14th Annual Fairmont Hotel and Resorts Grand Chefs Gala/Jean Banchet Awards for Culinary Excellence. |
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For Steve Schwartz, Heather Behm and Vince DiBattista, the two Ts in restaurant stand for team. Their trifecta of talents has made three restaurants successful in Evanston, and they’ve stayed on the pulse—if not one step ahead—of trends in the food world. Read more...
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Eat Las Manas Tamales at Green City Market and
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A 20-minute drive from South Bend, and you're at Wheatberry Restaurant & Tavern, 15212 N. Red Bud Trail, where customers dine on Chicago-quality entrees at Buchanan prices. "We attract clientele from about a 60-mile radius," Rob Strom, one of the four restaurant owners, says. "Buchanan is a marvelous community. The response has been very positive. We owe a lot to the community." |
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| Alexys Galek recently graduated as a Pastry Chef through Kendall. One year ago, she started a company with her mother. Initially, they designed a cookie, manufactured it, and sold it to grocers and wineries all over the city and suburbs. The cookies were called L's Drizzles, appropriately named because they are drizzled with white chocolate. They are located at Southport Grocer, W Grocer, Goddess and the Grocer, Lynfred Winery, Galena Cellars, Anna Shea (South Barrington), Blue Goose Market (St. Charles), and many more local stores. Recently, Galek opened Dessertful Bakery in West Dundee. The bakery boutique serves foccacia and cheddar herb breads, sells beautiful serving dishes, hostess gifts, a coffee line, and more. The theme of the bakery changes with seasons and holidays. |
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| The Signature Room’s Executive Chef Patrick Sheerin announces today the promotion of Christine Radulescu to pastry chef from pastry sous chef. She now oversees seven cooks who help create over 1,000 desserts weekly for the upscale dining room. Read more... |
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Bill Kim, along with his wife, Yvonne Cadiz-Kim, have created Urban Belly Foods and the first product they're working on is a still-unnamed soy balsamic. "You can use this as a marinade, a dipping sauce. You can add water or oil and it becomes a dressing. It can be whatever you need it be," Kim said of the soy balsamic, which he uses at Urban Belly. "It's a multi-purpose sauce. I want it to be like ketchup." Read more... |
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Chef Ryan Sexton has been hired to serve as the new executive chef at Ernesto’s Wine Bar. Tom Revie, owner of the Benton Park wine bar and restaurant, has been looking for an exec since chef Cassy Vires left the position last November. Revie told The Scoop that Vires had hired Sexton on a part-time basis to work brunch at Ernesto’s when the restaurant opened in October 2009. Read more... |
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“Food Network Challenge” competitor Miguel Garcia returned to his alma mater with sweet advice for Joliet Central High School students. “Keep on studying and don’t give up on your dreams,” Garcia said Friday. Cake designers Garcia, 25, and Orlando Serrano, 41, competed together four times on “Food Network Challenge” before winning. The cooking show pits professional chefs against each other in a timed competition in their specialty. Winners take home a gold medal and $10,000. Read more...
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Kendall alumni Michael White (Marea in New York City) and Mindy Segal (Mindy’s HotChocolate in Chicago) were named 2011 James Beard Award finalists. Michael was nominated for Best Chef: New York City (Five Boroughs), and Mindy for Outstanding Pastry Chef. Deemed “the Oscars of the food world,” by Time magazine, The James Beard Foundation Awards are the country’s most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers. Winners will be announced May 9. For a complete list of nominees, please visit http://www.jbfawards.com/2011/pdf/jbf-nominees.pdf. For more information on the James Beard Foundation, please visit http://www.jamesbeard.org/ |
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Kendall grad Arianne Vota Smeets creates |
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| Owners, chefs of Sardine urge home cooks to cook with passion and taste as you go. Read the profile and a favorite receipe of Kendall grad John Gadau. |  |
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| Chef Vincenzo Betulia says he knew he wanted to be a chef since he was very young. He was a prep cook for Paul Bartolotta's Ristorante Bartolotta in Milwaukee and quickly became its head chef. He moved to Chicago to be the executive chef of Spiaggia and at the same time attended culinary school at Kendall College. While vacationing in Naples in 2000 he dined at the 2-year-old Campiello Ristorante and says he fell in love with the food and the city. Read more... |
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| Greg Mosko is a young, hungry pastry chef with some serious experience under his belt. A graduate of both Kendall College's School of Culinary Arts and Chicago's The French Pastry School, Mosko went on to work locally, garnering experience... read more |
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Chef Peter Rios is the mastermind behind Chicago-based Alliance Bakery & Cafe. Peter took a moment to share his thoughts and favorite recipes with Urban Vivant. Read more... |
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| Rancho Valencia, an Auberge Resort has appointed Eric N. Bauer Executive {Chef} where he oversees all dining aspects of the resort including The Restaurant, The Villas, in-room dining, as well as all banquet and catering events. Formerly the Executiv... read more | ||||
| Sara Lee Chef Catherine De Orio is a leading food expert who regularly appears on network affiliates and media outlets across the country, including WMAQ-TV (NBC, Chicago), WUSA-TV (CBS, Washington, D.C) and WJBK-TV (FOX, Detroit), to share her culinary expertise. Read more... |
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| Tim and Elizabeth Dahl, Kendall School of Culinary Arts graduates, recently opened Nostrano (111 S. Hamilton St.; 608-395-3295) on Capitol Square, Madison, Wisconsin. The husband-and-wife team can also cite Blackbird, Boka, Naha, NoMI, and Charlie Trotter’s as former employers. Read more... |
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Tomasz Rybinski (B.A., Hospitality Management, 2005), a highly regarded chef in Chicago, particularly in its large Polish community, is known for his innovative dishes and attention to detail. Tomasz returned to Kendall College for the shooting of a 30-minute Polsat 2 International segment on Thanksgiving cooking to be broadcast November 10 to millions of viewers in Chicago and Poland. Chicago is home to more than 1.1 million people of Polish descent, the second largest Polish population outside of Warsaw, Poland’s capital . Included in the program were Chef Instructor Mike Artlip, who has done a lot of recipe development for the Polish Federation, as well as two students currently enrolled in the School of Culinary Arts. |
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The online magazine Poor Taste just published a highly entertaining piece called "The 100 Greatest Cult Restaurants in America," and guess who's on top? Hot Doug's. Numero Uno. The article praises owner Doug Sohn's gourmet sausages and use of game meats, noting that any place where people willingly wait 40 minutes, often in the cold and rain, has to be special. Read more... |
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| In Good Taste is proud to announce that Chef Jeremy Niehuss has joined the professional team as Executive Chef of the cooking school. Read more... |
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| Ryan Hutmacher's culinary consulting business was born out of a personal mission. Now the winner of Crain's "A Day in the Life of an Entrepreneur" video contest is laying out plans to take his company to the next level. View Video. |
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| When John Simmons opened his first Firefly restaurant on Paradise Road seven years ago, tapas were virtually unheard of in Las Vegas. With two restaurants under his belt, Simmons recently opened his third Firefly near Summerlin. Read more... |  |
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| With a colorful culinary repertoire under his toque – and a knack for technical perfection – Executive Chef Dan Tucker is part of the extraordinary team at SUSHISAMBA rio. Read more... |
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| Slow Food Trending for several years on both the East and West Coasts, the cupcake business is about to get a little sweeter in West Michigan. Classically trained pastry chef Campbell Evett sensed an opportunity when she moved back to Grand Rapids. Read more... |  |
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| Joe Cheff and Todd Davies are longtime friends who have decided to start a chicken sausage and bratwurst company, along with promoting Two Brothers Brewing, a local beer brewer of which they are fond. Read more... |  |
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Kendall grad, Emily Kutchens, still in the game on "Hell's Kitchen". Kutchens is competing against other culinary hopefuls for the top prize—executive chef of LA Market Kitchen and Wine Bar at the new JW Marriott at L.A. LIVE in Los Angeles and an annual salary of $250,000 |
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Joel Hetrick plays by his own rules. Read more... |
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| Chef Jason Paskewitz and managing partner Ryan O'Donnell open Gemini Bistro. |
