We congratulate Howard Tullman,
President, and the students, staff and faculty of Kendall College on their move
to the new Chicago campus. We will be helping Kendall celebrate on Thursday,
January 12, 2005 when we present a commerative Eli’s Cheesecake at their
industry open house


Grand opening of
high-tech campus begins new era for top culinary and hospitality


CHICAGO, IL – January 6, 2005
Mayor Richard M. Daley and tourism officials joined
KendallCollege President Howard A. Tullman and Kendall faculty, students and
alumni today in celebrating the grand opening of Kendall College’s spectacular
new $50 million state-of-the-art campus in Chicago


Kendall, one of the nation’s top three
culinary schools with a growing international hospitality management program,
relocated to Chicago after 70 years in Evanston to expand and integrate itself into Chicago’s thriving culinary
and hospitality industry. Located adjacent to
a booming
restaurant and entertainment district and just minutes from downtown, Kendall’s
campus is now just steps away from Chicago’s world-class restaurants, chefs and
hotels. The move also allows Kendall to expand
its programs by creating new kitchens for teaching the latest culinary trends,
growing its adjunct faculty and building industry partnerships with top hotels,
restaurants, and tourism officials.


Kendall’s new eight-floor, 166,000 square-foot campus building,
located at 900 N. North Branch Street along the Chicago River, is a showpiece
facility with 16 high-tech professional kitchens, an elegant restaurant,
auditorium with demonstration kitchen and broadcast capability, wine room,
organic gardens, riverwalk and other amenities, many of which are open to the


“Kendall College has long been a culinary leader,
graduating highly skilled, creative professionals who contribute to our region’s
reputation for top restaurants and hospitality,” said Mayor Richard M. Daley.
“Now Chicago is lucky to have Kendall even closer, with room to grow and expand.
Already, Kendall is working with our fine
restaurants, businesses and cultural institutions to develop opportunities for
students and offer exciting events for the public, making our city a great place
to live, work and visit.”


Currently enrolling approximately 700
students, Kendall’s new campus has space to
accommodate more than 2,000. The new campus will triple Kendall’s teaching and
training facilities and double the number of kitchens from its Evanston campus, with 16 unique participation and
demonstration kitchens, ranging from a fine dining kitchen modeled after the
finest restaurants in Europe, to pastry
kitchens, to a specialized chocolate and sugar kitchen.


“This is a tremendous day for the entire
Kendall College family to be bringing our school to a
world-class city like Chicago,” said Kendall President Howard A.
Tullman. “As culinary and food businesses continue to boom, Kendall can accommodate the need to teach the latest food
and management trends. By the year 2010, 53 percent of food dollars will be
spent in restaurants—and Kendall is uniquely
suited to meet the demand for food professionals who understand all aspects of
the restaurant business, from the latest in haute cuisine to finances and
restaurant management.”


In addition to its top culinary program,
Kendall is
the first and only U.S. school to offer the renowned Les Roches
International Hospitality Management program in partnership with the
Les Roches Hospitality Management School in Switzerland.


Signed in July 2004, the partnership
enables Kendall students to study abroad at Les Roches campuses in Bluche, Switzerland and Marbella, Spain, and gives Les Roches students the
opportunity to complete some of their studies with Kendall in Chicago.


Les Roches is part of Baltimore-based
Laureate Education, Inc. (NASDAQ: LAUR), whose Hospitality Group operates two of
the sector’s best-known educational institutions – Les Roches and Glion Hotel
Management School – serving nearly 3,000 students at four campus locations in
Switzerland, Spain and China.


“Kendall College and the first Les Roches program in the
United States will play an
important role in how the world views Chicago,” said
Bowers, CEO of the Chicago Convention and Tourism Bureau. “Chicago’s renowned culinary reputation is largely the
result of superior training and a commitment to Chicago – both of which
Kendall exemplifies.”


Kendallalso works closely
with food corporations and industry groups on research and development projects
to shape the latest food trends.
Faculty and students
recently worked with the National Egg Board to develop new recipes and food
concepts using eggs and with Kraft, Vienna Beef and Leo J. Shapiro Partnership
on new-product focus groups. It’s one more way Kendall students experience the business aspects of the
food industry beyond culinary creativity.


Kendall’s culinary
programs aren’t reserved only for full-time students. The school also offers
adult education classes and programs for home cooks—all with
unparalleled access to top chef instructors and the latest professional
equipment. “Spice Up Your Life” classes are offered evenings and weekends on
topics from world cuisines to basic cooking skills to food and wine pairing and
more. Select programs will be available for corporate team-building


KendallCollege’s Chicago campus also will be a center for events
and programs on the latest trends in food, wine and gastronomy. Already host to
the annual Chicago Wine and Food Festival, Kendall will be adding events
celebrating Belgian beer, Thai cuisine, Midwest
organic agriculture and many others throughout the coming year. Kendall will also be working with the Mayor’s Office of
Special Events to create a season-long Farmers Market.


The renovation and construction of new
Kendall campus was designed by architecture
firms Economou Partners and E.F. Whitney, with construction completed by the
design/build firm Principle Construction Corporation. Barbara S. Pollack and
Associates provided interior design and décor.