by Valentina Lopez Castillo, November 26, 2019
This quarter I’d like to talk about a very special class that I never expected to see as part of my education but that I thought was wonderful, and an amazing tool for bakers and cooks to have as part of their curriculum. It allowed us to learn a different side of our industry that can be very useful for applying a holistic approach for execution of our dishes; it is called Banquets.

by Jayme Marsh, November 26, 2019
Before coming to Kendall, I was interested in and deeply inspired by bread. It continues to be my main practice and area of study, but I have had the opportunity over the past year to broaden and deepen my interests in baking and pastry

by Natalie Sorensen, November 26, 2019
In October I started my own small business, Natalie Marie’s private catering. I have always been passionate about creating an experience for people to enjoy great food and connect with each other. This business gives me the artistic freedom to create product and events for small groups.

by Lillibeth Renteria, November 26, 2019
This quarter had to be the hardest quarter, primarily due to the long hours in class. But with those long hours, it all taught me to appreciate my team and the challenges I had to deal with. This quarter I was in the breads production and plated dessert production class, having to make a mass amount of pastries to serve for the dining hall and to QSR.

by Eric Minnis , November 25, 2019
When I had first received the notification that I had been granted the scholarship, I was over joyous. It had felt like the entire world had stopped and everything was seen in much better lighting.  A heavy load was lifted from my shoulders, at that moment, I knew that all my hard work had finally paid off, and doors of different opportunities began to open for me and my family.