Kendall College’s very first cookbook featuring global recipes from our award winning faculty 

This global cookbook serves up a spoonful of what our students have come to expect from our talented international faculty and showcases why Kendall is ranked No. 1 in Chicago for preparing students in careers for culinary arts (TNS Global-2013 Survey). Kendall College students are global as well, with more than 60 countries represented on campus. The hands-on training our students receive, including degrees in hospitality management, business and education, prepares them to be ready for the world. Below is a sample of some of the delicious dishes found in the cookbook.

 

 

“Sharing Our Global Passion” cookbook

($25, plus shipping/tax)

 

Sample Recipes:
SOUS VIDE DUCK BREAST WRAPPED WITH SPINACH LOCRO CITRUS NOUGAT GLACÉ WITH CARAWAY CAKE
Recipe by Chef Michel Coatrieux Recipe by Chef Christopher Koetke Recipe by Chef Erika Masuda
This French recipe is rooted in classical cuisine, but uses newer techniques such as sous vide or the use of a thermal whipper to provide differing textures.
A typical Ecuadorian soup with simple flavors and thick, satisfying potato soup made in the birthplace of the potato. The combination of avocado and potato is delicious.
This Japanese dessert was inspired by the abundance of citrus that gives vibrancy to the wintry months; highlighted by the snowy nougat glacé studded with various colored citrus peels like jewels in frost.

Kendall College School of Culinary Arts

To learn more about our top ranked Chicago culinary program, please visit: http://culinary.kendall.edu/

 

Kendall College School of Culinary Arts Faculty

We are exceedingly proud of the quality of instructors who call Kendall College home. These dynamic instructors serve as mentors, supporting Kendall students as they achieve their personal and professional goals. Get to know some of our Chefs who bring flavor and excitement to the School of Culinary Arts. Please visit: http://culinary.kendall.edu/about/faculty