Posts Tagged Kendall College

Eli’s/Wright College Happy to Host Chris Koetke, Dean at Kendall College, as a Speaker for the Farmer’s Market

Farmers Markets are in full swing!

Eli’s Cheesecake and Wright College host Farmers Markets every Thursday in the parking lot of Eli’s Cheesecake World from 7AM – 1PM.

The first two markets were very successful, with beautiful days and great turnouts! The second market, on Thursday, June 25 2009, marked the debut of our Speakers Program with the Chicago High School for Agricultural Sciences, with Chris Koetke, Dean of the School of Culinary Arts at Kendall College. Stop by Eli’s Cheesecake World for many more Eli’s/Wright College Farmers Markets and speakers brought to you by Eli’s and the Chicago High School for Agricultural Sciences.

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Chuck Guengerich, President of Wright College, Ted Szabo of Szabo Realty and head of the Portage Park Chamber, Chad Nichols, Farmer and Proprietor of Nichols Orchards, Vicki Nygren of Country Financial (sponsor of Chicago’s Farmers Markets) and Eli’s Cheesecake Marc Schulman celebrate Opening Day of the Thursday Eli’s/Wright College Farmers Market.

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Eli’s Cheesecake Delighted to be invited to Participate in the Chicago Wine and Food Festival at Kendall College on October 23rd

SCHEDULE OF EVENTS

The Third Annual event will be held over three days:

Friday, October 21st
Dom Perignon
Champagne Reception & Gala Dinner at
The Peninsula
Chicago

6:00 – 7:00
p.m. Dom Perignon Champagne Reception
7:00 – 10:00 p.m. Gala Dinner prepared
by:
Chef de Cuisine Graham Elliot Bowles
Presentation of the William
R. Rice Awards for outstanding achievement & contribution to Chicago’s Wine
& Food Culture for:
Chef of the Year
Most Promising
Chef
Distinguished Wine Steward
Ticket Price $175
see menu and
wines

Saturday, October 22,
2005

Chicago’s Finest Sommeliers present a Reserve Wine Tasting
at
The Peninsula
Chicago

1:00 – 3:00 p.m. Reserve Wine
Tasting featuring Dominus, Quintessa, Opus One, Phelps Insignia, Chimney Rock
Elevage, Beringer Private Reserve Cabernet Sauvignon, Robert Mondavi Reserve
Cabernet Sauvignon & Far Niente Cabernet Sauvignon
Ticket Price
$100

Sunday, October
23rd

The Grand Event! A
full day of wine, food & education at Kendall College
11:30a.m.
- 5:30 p.m. A “taste” of what the event includes:
Exclusive Cooking
Demonstrations and tastings from many of Chicago’s top Chefs
Enticing Wine,
Cheese and Beer Tastings
45 of our favorite restaurants presenting signature
dishes and at least 300 wines to explore

Ticket Price
$80

Your choice of Dom Perignon VIP tasting & lecture at
Kendall College
(space is limited in each session)
1:00 – 2:00 p.m.
Tasting Session One
2:30 – 3:30 p.m. Tasting Session Two
Ticket Price
$25

And over 15 more classes! Check back for updates!

 

Lectures, Presentations &
Demonstrations

Demonstrations by
Chef
Jimmy Bannos of Heaven on Seven
Chef Arun Sampanthavivat of Arun’s
Chef
Tony Mantuano of Spiaggia
Chef Pete Trusiak of Westeye Group
Sub-Zero/Wolf
Chef Billy Strynkowski of Cooking Light Magazine
Chef Shozo
Iwamoto of Kamehachi of Tokyo
Chef Graham Elliot Bowles of Avenues/Peninsula
Chicago
as well as, Turano Baking Company, A Milano, Atwood/Southwater
Cuisine, Bespoke, Blue Water Grill, MK Chicago, one sixtyblue, Vermillion &
Vie

Presentations by
Marc
Schulman of Eli’s Famous Cheescake
Robert Steinberg of Scharffen Berger
Chocolate Maker
Max McCalman, Mitre de Fromage
Tim Balshi of Aguibal
Spanish Olive Oils
Dan McCloskey of illy® caffe

Tastings by
Mylene Primard
of Pierre Ferrand Cognac
Greg Hall of Goose Island Brewery
Sir Charles
Stanfield of Sam’s Wines & Spirits
Center for Wine Origins
Marquis
Sauvage & Mick Swain of Sauvage New Zealand Selections
Joe Dressner of
Louis/Dressner Selections
Robert Bower of The Fladgate Partnership


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Eli’s Committment to Outstanding Customer Service recognized by a very important customer—a student at Kendall College

Tonight Jolene Worthington, our Executive Vice President, and I were
delighted to attend an opening reception at the new Kendall College. It was a
pleasure to come home and find this e-mail recognizing our master cake creator,
Martha Komoll, and our other associates for their enthusiastic response.
Dear Marc,
I am a student at Kendall College, enrolled in the Baking and Pastry
certificate program. This quarter I am studying the art of sculpted cakes. One
of my research papers is to locate and interview a local cake sculptor who has
been instrumental in the growth and awareness of the sculpted cake industry. I
am a former Chicagoan who has enjoyed your products for many years, and am
always amazed at the unique cheesecake products you produce for many Chicagoland
events. Taking a suggestion from a family member, I contacted your company and
was directed to Martha Komoll. Yesterday, I was able to meet with Martha who
eagerly shared her passion for sculpted cakes with me. I was delighted and
inspired as she shared her pastry journey. Other bakeries I had contacted were
not as interested in helping me with my project. Each employee I had contact
with at your company, beginning with the first phone call, was pleasant and
interested in assisting me. I just wanted to thank you and your employees for
the positive response and encouragement.
Sincerely,
C. Orlow

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Eli’s Congratulates Kendall College on move to Chicago Campus

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
.

KENDALLCOLLEGE UNVEILS NEW CHICAGO
CAMPUS

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

 

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
public.

 

“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
Chris
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
exercises.

 

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.

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Graduation at Kendall College

One of Chicago’s most dynmamic educational institutions is Kendall College,
founded 70 years ago in Evanston, Under the leadership of entrepreneur and now
President, Howard Tullman, Kendall has undertaken a rebirth in planning a move
to a new campus on Goose Island in Chicago and expanding enrollment and
programs. Visit the web site for Kendall at www.kendall.edu.

Today I had the honor to be the commencement speaker at the graduation
ceremony held for the last time in Evanston. This was a very high energy class
that had distinguished itself in the culinary programs and also other degree
tracts. What is really exciting about Kendall is that it is creating artisans
who have the critical thinking skills and experience to make a difference in
this new age of quality. Today consumers want to know who makes their food,
where it is made, whats in it and what is it going to do for them. If its high
calorie, it better be worth it. The number of cakes we make (over 18,000 a day)
isn’t nearly as important as how we maintained my dad’s original quality and
what makes them special.

Quality is a great point of differene and we can use technology (like this
Blog) to get the word out that this is real cheesecake. We are no factory and we
don’t machine create desserts. We do them one a time and make them great.

The graduates of Kendall have the opportunity to participate in this new
paradigm of quality and interest in artisan craft. The mass markets have faded
and the niche is where you want to be. For us, this is what we have done for 20
years—worrying about one cheesecake at a time and creating fantastic fans for
Eli’s

If you have a question or a comment for me, just write at Marc_Schulman@elicheesecake.com.
I will be sure to write back.

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