by Bryana Wilson, December 18, 2018
This quarter was a whirlwind of academics and creativity. Upon entering my first term of Capstone and the Spirits and Mixology course, I was filled with excitement and anxiety for what was to come.
by Natalie Hoffmann, December 10, 2018
Another ten weeks have quickly flown by, which mean another ten weeks closer to graduation. This has been a very challenging, yet fun quarter. I started Capstone this quarter which was something I have been looking forward to since the Summer of 2016, when I started my amazing journey at Kendall College. I have been working alongside five other students on our Capstone project which is an Industry Challenge.
by Levi Briggs, December 18, 2018
As I posted in my last blog, I recently accepted the position of Executive Chef at Carnegie Mellon University in Pittsburgh, PA. I had only been working in Pittsburgh for a month when an antisemitic lunatic walked into a nearby synagogue and killed 11 innocent people (he also wounded 6). This tragic event took place only a few blocks from CMU and the community quickly came together in support of those who were suffering.
by Kate Krueger, December 18, 2018
My time at Kendall is coming to a bittersweet end. I think I’m actually going to miss school! I’ll miss my friends and the teachers who have invested so much in my future. My emotions are everywhere… I am full of excitement, stress, anxiety and hope. I am very eager to take the knowledge and skills that Kendall has taught me and apply them to the work world starting with my internship.
The Art of Patience - by Jefferson Rodriguez-Martinez, December 18, 2018
In the culinary industry, everyone loves to say, “A Baking and Pastry student is by nature a perfectionist.” I never understood why everyone in the industry will say this quote over and over again. I love my career because it constantly makes me grow professionally and personally. On the other hand, this quote is true when it comes to developing a dessert, decorating a wedding cake, or when baking bread. Everything in the Baking and Pastry field must be done not only with love but delicacy. The more I keep submerging myself in my career, the more I discover a new me. In fact, I discovered a new virtue throughout this fall quarter.