Brian Schulz Summer 2017 Blog

by Brian Schulz, September 11, 2017

I have just completed my internship and program at Kendall College.  I interned at Dixie Chicago, an elevated southern restaurant with a fine dining feel.  I ran the Garde Manger station and learned many techniques while on the line.  I got more familiar with gastriques, sausage making, plating styles, and sharpened up on my knife skills along with speed in the kitchen.  Dixie unfortunately closed their doors in the middle of my internship and I was transferred to Lillies Q in Bucktown.  There I improved on my speed on prep and received hands-on experience with butchering and making pastries.

One area in the industry I have particular interest in is charcuterie and the accompany of jams, relishes, riletttes etc.  It is fascinating to me how much you can do with so little and the big flavors you can make to compliment fine wines and spirits. Directly after graduation I am actually getting married (Sept. 16th) and then I will begin staging and trying to find a great spot for me to start my career.

Reflecting back to the beginning of my time at Kendall, it puts it in perspective for me more now than ever, without my award from the KCT I wouldn’t be able to say I stand here a Culinary graduate and for that I thank the KCT from the bottom of my heart!  You definitely changed my life and continue to positively impact several students at Kendall.  This will be my final blog post and I wish the best to everyone just starting out or making it to the finish line!

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