Blog + News

From creating dishes to delight diners as a chef in Venezuela to mentoring high school students who hope to break into Chicago’s culinary scene, the secret ingredient driving Yves Chambaz’s success has always been his desire to forge strong connections.

by LaChelle Ruff, March 27, 2022
This winter term at Kendall College was a real treat! So many great memories from my dining room course to sculpting sugars, it was all so exciting. But a moment that I will cherish forever was when I had the opportunity to stage at the Michelin rated, Adorn at the Four Seasons.

by Sibgha Malik, March 25, 2022
As I am in my sixth block at Kendall, there is a lot that I have learned which has prepared me for my internship at Disney. In the first part of my block, I learned how the front-of-the-house operations are run at foodservice. From being a server, back waiter, host, and server assistant, acting in each role made me realize how vital front-of-the-house is, and without them, back-of-the-house can not work.

by Natalie Sorensen, March 22, 2022
As I nearly complete my time at Kendall, I have been extremely reflective of the joy that it has gifted me. I have grown into the chef clogs of a strong, bold, and adventurous woman that I had set intention to become.

by Natalie Sorensen, December 22, 2021
Reflecting on this quarter has brought a great depth of new perspective and attained knowledge. Becoming an assistant chef’s professor has brought light to the importance of education and the multitude of different applications available. This quarter, I worked as a TA for Chef Ron and Chef Colleen for two sections of first block students.