by Sibgha Malik, August 31, 2021
Out of many things that I learned this quarter, one of the most beneficial experiences has been doing a stage experience at the Verzenay Patisserie. I went to Verzenay for a stage a few weeks back. Not only did I come back with a great experience, but I also learned many skills, such as how to warm a batch of buttercream appropriately or how to make large amounts of batters without making mistakes.

by Laura Marcela Murillo Velazco
Less than a month ago, I came back to the U.S. since my upcoming Summer classes will be conducted on campus. I honestly have to say I was reluctant with the idea of attending classes on campus; I was afraid I could get infected with the coronavirus. In addition to that, coming from a third-world country like Colombia, they started vaccinating senior citizens from 70 years and above in April. Meanwhile, the U.S. is vaccinating everyone over 18 years old was a huge cultural shock to me.

by Maheen Sohail, August 4, 2021
It the little joys of food that bring us all together. Sadly, in the last year since covid hit, we have been unable to visit some of our favorite restaurants as frequently as we would. Whether it is coming together with our family and friends to enjoy a delicious meal or to dine out to enjoy the getaway that restaurants have to offer. We have all missed restaurants and restaurants have missed us. As an upcoming Chef, I feel it is highly important education for us as students to explore and dine at various restaurants to learn from them.

by Hendy Hermawan, August 3, 2021
This quarter has been a whirlwind it seems. I am currently on my internship and while getting more adjusted to it, have taken a few interests in more of the front of house especially bartending. This was when I decided to take the opportunity to start my very own home bar.

by Khadija Bano Malik, June 14, 2021
Today Chicago entered Phase 5 of reopening the city. It has been quite a year, one none of us had any idea we would have to live through. As a culinary student, the most significant adjustment was taking the final semester for my AAS remotely. It was a class I was most looking forward to Fine Dining: a real restaurant kitchen serving actual customers, a test of time, endurance, and speed. Due to COVID-19, I had to take other classes to make up for my experience.