Graduation season has arrived in Chicago, and at Kendall College, a part of National Louis University, excitement fills the air as students celebrate their achievements.
With diplomas in hand, proud relatives beam with smiles, and mortar boards are tossed into the air, marking a significant milestone in the lives of these aspiring culinary professionals.
Chef Jeffrey Crittenden, Chief Instructor at Kendall College, emphasizes the importance of proper preparation in the culinary world. He firmly believes that the foundation of success lies in a rigorous and challenging education that pushes students to excel.
Crittenden’s culinary journey began in his childhood in Chicago and The Bahamas, where he learned valuable cooking lessons from his grandparents. After starting his education at The Bahamas Hotel Training College, he transferred to Kendall College, where he graduated following an externship at The Ritz Carlton – Chicago.
He took the opportunity to enhance his skills with three years of Classical French training in France, working under renowned chefs such as Alain Ducasse and Joel Robuchon.
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Upon his return to Chicago, Crittenden gained experience in prestigious establishments like The Four Seasons and Hotel Wit before becoming an instructor and the head of the Dining Room at Kendall College.
Under his guidance, students not only learn cooking techniques but also how to serve exquisite international dishes in a unique living classroom setting that features stunning city skyline views.
“We are preparing the next generations of chefs and they learn very soon that the culinary industry is hard work,” Crittenden explains.
He challenges his students to think critically, asking them how they approach their assignments.
Students may explore various culinary themes through five-course menus, learning about wine, cocktails, and the importance of using fresh, local ingredients from their own food and vegetable garden.
Crittenden is dedicated to connecting students with the best kitchens in Chicago and promotes professional development through networking with industry professionals.
He acknowledges the hard work and relentless commitment it takes to succeed in the culinary field and assures students that diligence will lead to rewarding benefits.
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Marcello Cruz, a current student at Kendall College, exemplifies this dedication as he balances his studies with work as a line cook at Mia Francesca.
Cruz describes his job as a continuation of his culinary education, highlighting the importance of timing and precision in the kitchen.
He shares his advice for future students, emphasizing the need to be prepared for the challenges that await in a busy kitchen environment.
Having grown up in Chicago, Cruz fondly recalls the grilled dishes his parents would make during the summer, with roasted chicken seasoned with lemon, garlic, and spices being his favorite.
Dean Leigh Uhlir of Kendall College reiterates the institution’s mission to equip students with the skills necessary to excel in their careers through strong industry partnerships and hands-on experience.
Kendall College prides itself on offering accessible and affordable career-driven education with state-of-the-art facilities that prepare aspiring chefs, bakers, hotel managers, and tourism professionals for success in their chosen fields.
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In addition to its established reputation, Kendall College gained an unexpected boost in recognition when it appeared in season two of the hit show The Bear, showcasing students like Ebraheim and Tina enrolling in culinary courses to enhance their skills.
This portrayal not only highlights the rigorous training provided at Kendall but also shows that pursuing education at any age can lead to transformative experiences in the kitchen.
Crittenden also shared insights on current dining trends in Chicago, noting a surge in ethnic foods and nostalgic culinary experiences centered around family meals.
He points out that while trends may come and go in cities like LA and New York, Chicagoans hold dear to their cherished culinary traditions.
Crittenden emphasizes fusion cuisine, illustrating how food connects different cultures through common staples like bread and rice, reinforcing the idea of cultural nostalgia in dining.
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As students transition from the classroom to the workforce, they are ready to embrace the culinary scene with creativity and passion.
For readers, a sample menu from Kendall College’s dining room highlights the diversity and capability of its students, showcasing their skills in translating culinary education into exquisite dishes.
From appetizers like tuna tiradito and ribeye carpaccio to entrées featuring ora king salmon and farm chicken roulade, the menu reflects a mix of global influences and local ingredients.
The dessert offerings, including choux au craquelin and brown butter mochi cake, show the intricate skills gained through education and practice.
All gratuities from the dining experience benefit the Kendall Tips Scholarship Fund, further supporting future culinary students.
As graduation concludes and a new cohort enters the culinary industry, graduates from Kendall College are eager to make their mark in Chicago’s vibrant culinary landscape.
With a strong foundation in culinary arts and hospitality management, they are equipped to not only meet but exceed the expectations of a demanding industry.
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Happy graduation to those stepping into a world rich with possibility, knowledge, and an unwavering pursuit of culinary excellence!
image source from：https://classicchicagomagazine.com/kendall-college-fine-dining-from-the-front-of-the-house-to-the-back/
