Brian Schulz Spring 2017 Blog


by Brian Schulz, June 18, 2017

I had the honor and privilege of being asked to represent the KCT by doing a segment on WGN Channel 9 news “Lunchbreak.” I created a dish and showcased it on the air, running through and describing how to execute the recipe at home. It was the best experience of my life and it felt so natural. That being said, I have interest in doing TV now and look forward to the opportunity of doing more in the future.

I would have to say if it wasn’t for the donation of the Kendall College Trust and my continued success through school, I wouldn’t have had the guts to stand up in front of the cameras and do what I love doing which is cooking and getting people involved. As I reflect on my time at Kendall I want to thank all of my donors and the individuals that have helped me along the way to get to this point. I am 1 week away from completing the culinary program at Kendall College and I cannot put into words how much that means to me. A lot of sacrifice, time, stress and love went into getting to this point and I look forward to finishing strong and getting ready for my internship at Dixie Chicago where I’ll be for the next 3 months! Thank you once again to all that have contributed to my success.

Click here to watch the segment.

Grilled Jerk Shrimp with Pineapple

Jumbo shrimp (16/20 ct.), devein and peel shell, leave tail on
1 ripe pineapple

1 Scotch Bonnet Pepper, sliced
3 cloves of garlic, minced
2 green onions, sliced
1 Tbs ginger
1 Tbs fresh thyme
1/4 tsp allspice
1/4 tsp cinnamon
1 Tbs olive oil
2 Tbs white vinegar
2 Tbs soy sauce
2 oranges juiced/zest
1 lime juiced/zest
1 Tbs dark rum, optional

1 Red pepper, sliced into diamond-shaped pieces
1 green onion, chopped

Mix all marinade ingredients in a blender, blend until completely mixed. Soak deveined, peeled shrimp in marinade for at least 20 minutes. After marinating, place shrimp on a grill and cook for 2-3 minutes total on medium/high heat, flipping mid-cook (You’re looking for a bright white center and slightly pink outside with a bit of a curl).  Place pineapple slices on a plate and drizzle a spoonful of marinade around the plate. Place several grilled shrimp on top of the pineapple slices and garnish with scallions and red pepper diamonds.

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