by Alex Kinderman, March 27, 2019
This past quarter has been quite the food journey. As my Culinary Associates at Kendall comes nearing completion I am staging in as many restaurants in Chicago as I can. I have been pushing myself to feel out the restaurant scene here through endless stages and amazing meals. In the past week alone I have staged at Big Star, Nico Osteria, Kitsune, and Blackbird and more to come.

by Yves Chambaz, March 26, 2019 - I remember the first day of CapStone, when our instructors where introducing the very meaning of the word, with an image of an arch made from stones stacked against each other, with a stone affixed in the top, holding the whole structure together.  It seemed idealistic at the time.

by Bryana Wilson, March 26, 2019 - This term went by so fast, but it proved to be the crucible of my experience at Kendall. I participated in part two of capstone and the capstone showcase. Applying the cumulative knowledge of what I’ve learned in such an in depth way was terrifying in the beginning, stressful throughout, but extremely rewarding at the end.

by Bradley DCouto, March 25, 2019 - The time has finally come. I have just completed my 6th block and it has come time for us to walk out of the doors of this amazing institution. In all honesty, it has come to an end quicker than expected. The feeling of leaving the doors of Kendall is bittersweet. The thought of leaving didn't hit me until my last day of class.

by Gianina Gomez, March 25, 2019 - This Winter quarter has been a terrific and intense one.   I started an Internship in a fantastic restaurant:  Parachute, a Korean American Restaurant located in Chicago.  Parachute is known for its exquisite and unique food.