Cordon d'Or - Gold Ribbon

is pleased to present the Bios and Photographs of the Winners in the

Annual International Culinary Academy Awards - 2008

 

                                 

 

            

Culinary Academy Awards

 
 
COOKING SCHOOL OF THE YEAR
 
 
KENDALL COLLEGE
 
   

 

 Bio:

 

 

Since 1934, Kendall College has offered engaging, specialized fields of study with a strong emphasis on “immersive” learning that is geared to academic, personal, and professional success. Students are encouraged to explore their talents, interests, and passions—and to discover a wealth of exciting opportunities—using the world-class city of Chicago as their laboratory.  Kendall College includes the acclaimed School of Culinary Arts, as well as the Les Roches School of Hospitality Management, the School of Business, and the School of Education.

Kendall College opened its $60 million, world-class Riverworks campus in January 2004. Located on Chicago’s Goose Island, the stately 100-year-old building was most recently used by Sara Lee Corporation as a worldwide research facility. Completely renovated in 1999, the campus includes an eight-story tower with 166,000 square feet of adaptable space, and a new three-story companion building.


The School of Culinary Arts – Cultivating Excellence

Kendall College has been helping to prepare students for vibrant and successful careers in the foodservice industry since 1985. Its leadership and faculty are committed to promoting excellence in culinary education and the practice of environmental stewardship, while helping aspiring culinarians achieve their dreams. Programs include:

Kendall College’s rigorous culinary degree programs require a minimum of seven quarters of structured study, each with hands-on time in the kitchen. Drawing on extensive industry experience, the faculty has designed a curriculum to prepare tomorrow’s culinarians to master the real world challenges of the foodservice industry. Those in degree programs complete an intensive Advanced Skills class that puts them to the test by reproducing the stresses of a professional culinary environment. All must pass two comprehensive exams in the first seven quarters to receive their associate degree or continue in the bachelor’s degree program.

Students in the bachelor’s program receive extensive training in the cuisines and cultures of Latin and South America, the Mediterranean, and Asia with exciting courses taught by chefs who are natives of those regions. Beyond the culinary arts essentials, students learn how to plan, build, promote, run, and sustain a flourishing food-related business. In short, Kendall gives them everything they need to become a leader in today’s fast-paced, culinary business world.

The AAS degree in Culinary Arts is accredited by the American Culinary Federation and Kendall College is accredited by the Higher Learning Commission of the North Central Association of Colleges and Schools (www.ncahlc.org). Kendall College is a member of Laureate Education, Inc.’s worldwide network of colleges and universities.

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