Kendall College: Fine Dining From the Front of the House to the Back

“Proper Preparation Prevents Poor Performance,” Chef Jeffrey Crittenden, Chief Instructor at Kendall College

Diplomas in hand, proud relatives in smiles, mortar boards tossed into the air, its graduation season in Chicago.  At Kendall College, a part of National Louis University, what comes next for their students has been baked into the curriculum from the start.  We spoke with Chef Jeffrey Crittenden and student Marcello about that proper preparation and bright hands-on culinary and hospitality futures.

Born in Chicago and raised in The Bahamas, Crittenden’s first cooking lessons came from his grandparents. He initially attended The Bahamas Hotel Training College, working as an apprentice at The Atlantis Resort, before transferring to Kendall College where he graduated after completing his externship from The Ritz Carlton – Chicago. With the option of becoming an Onsite Catering Chef or traveling to France as a stagiaire (trainee), he chose to take a trip for three years of Classical French training.

In 2003, before farm to table was trending, Jeff worked under 3-star Michelin celebrated Chef Alain Ducasse at La Bastide de Moustiers, journeyed to Toulouse to work under legendary Chef Dominique Toulousy, travelled to Paris, Nice, Monaco and Italy, to work under notable chefs including Joel Robuchon, Christian Etienne and Alain Llorca. Since his return to Chicago, Jeff has worked at The Four Seasons, Hotel Wit, The Pump Room and more, and he is  now is both instructor and head of the of the Dining Room at Kendall College, a part of the National Louis University South Michigan Avenue campus where his culinary arts and hospitality management students prepare and serve incredible and international dishes—see sample menu at the end of this article– in this living classroom offering as well extraordinary city skyline views.

Chef Crittenden told us:

“We are preparing the next generations of chefs and learn very soon that the culinary industry is hard work. ‘I won’t baby you, but I will challenge you’ I tell them early on. It’s about challenging yourself to be better and knowing what you know.  You get lots of information but you have to learn how to use it. I ask them questions not about their cooking but what they think, how they are approaching an assignment, whether baking a cake or cooking shrimp. Not all might stay in the hospitality industry but they are prepared to give their best.  Hospitality expects you to go that extra mile with elegance.”

“For the dining room we offer five-course themed menus, whether Italian, plant based, new American, Mexican and more.  They learn about wine and cocktails and can make a great old fashioned or negroni.  We have our own food and vegetable garden and source other fresh produce from area outdoor markets. Students also learn about banqueting, we host up to 40 in the dining room for these occasions.”

“I do my best to connect them to the best kitchens in Chicago to promote professional development. They put in the hard work. I know these students and can vouch for them.  They get a wide variety of experiences.  For example, the great chef D’Andre Carter of Soul & Smoke has taught them about smoking meats. This is not a regular industry, it takes defeats, longtime commitment, some tears—but if you put in the hard work you will get the benefits”.

Current student Marcello Cruz is a case in point. He has worked on weekends at Mia Francesca as a line cook recently prepping or preparing proteins or sauces.  “It is like a classroom and you are learning on the job.  I have had six classes at Kendall and the majority are hands on.  I have learned that timing is key.  If someone wants a steak medium rare what has to be ready when that’s done?  And always for hot food, hot plates,” he said.

Cruz added:

“My advice, if you decide you are ready, be prepared because things are going to get tougher. When prepping you may be working in tight quarters where you are practically on top of others on the line. There are long hours from 7 a.m. on but be open-minded. Where do I see myself in five years?  With a lot more experience and being a valuable cook in the kitchen.”

Cruz grew up in Chicago and loved his parents grilling outdoors in summertime.  His favorite dish?  “Roasted chicken, seasoned with a whole lemon, red chili flakes, rosemary, oregano and a handful of garlic.”

Kendall College Dean Leigh Uhlir told us:

“As one of Chicago’s top culinary and hospitality institutions, Kendall College is dedicated to preparing students to excel in their chosen fields. We’re honored to have many close partnerships, as it provides our students with the chance to learn and network with state-of-the-art equipment, quality brand products and industry organizations such as James Beard Foundation, Illinois Restaurant and Hotel and Choose Chicago.  Through our strong partnerships with established visionaries in the industry and a rigorous academic curriculum, Kendall College students learn the necessary skills and gain real-life experience to achieve lasting success in the industry.”

Offering accessible, affordable and career-driven higher education, Kendall puts a strong emphasis on real-world experience and state-of-the-art facilities such as commercial-grade kitchens, Kendall College is Chicago’s premier destination for aspiring chefs, bakers, hotel managers and tourism professionals who want to hone their craft in a demanding, rewarding setting. A surprise student perk arrived in season two of The Bear when Kendall College made several appearances as characters Ebraheim and Tina enrolled in Kendall College courses to enhance their culinary skills. The cast attempts to divide and conquer their vision of turning the Italian beef restaurant into a fine dining establishment and Kendall played an important role in these two characters becoming more confident chefs, showcasing that going back to school at any age can be a game changer.

We asked Chef Jeff what he saw as trends in Chicago dining:

“Right now, it is ethnic foods and what I would call cultural nostalgia cuisines:  dishes you might remember when you sat down with family for special dinners or weddings.  Trends come and go in LA and New York, but Chicagoans hold onto something so, so dearly.

“It is all really about fusion.  We want to feel part of our culture and food connects the whole world.  Everyone eats bread, and rice is all over the world.  It really is a time of cultural nostalgia as it comes to food as well as comfort.”

Varied menu come easy for Chef Jeff and his students.  We thought Classic Chicago readers might like a sample dining room menu to show the diversity and capability of the Kendall College students. All gratuities go to the Kendall Tips Scholarship Fund. And happy graduation to those that are going out to make the Chicago culinary scene even better!

 

Appetizer course

tuna tiradito

aji amarillo | piquillo peppers | sweet potato chips

ribeye carpaccio

maitake mushroom | pickled white asparagus | parmesan

trinbago doubles

fried bara bread| spiced channa | tamarind chutney

sambar rice

masoor croquette | mango fajeto | shrikhand yogurt

Entrée course

corzetti pesto

stamped jeolpyun corzetti | pine nuts | spring radish

truffle artichoke pyramidoli

roasted baby carrots| pickled shallots| truffle oil

ora king salmon

parmesan brodo |cannellini beans | fresh fava beans | carrot nduja foam

farm chicken roulade

mole rosa | roasted baby beets| fried plantains

lamb loin

muhammara | chickpea mucver | asparagus za’atar

Dessert course

choux au craquelin

pistachio cream | rhubarb puree | basil mascarpone

brown butter mochi cake

coconut | white chocolate ganache | chewy thai tea ice cream

For more information visit:  learn.nl.edu