Instructor Patti Lang travels to Wisconsin for a total immersion cheese externship and receives a cow’s (uninvited) lick of approval.

Kendall College Interim President Kim Shambrook expands on the need of culinary students to be master builders of a balance sheet just as if it were an award-winning dish.

We have a responsibility as educators to lead by example by innovating in the kitchen—and asking our students to do the same.

Kendall College’s Chef Christopher Quirk describes the real-world lessons obtained in the college’s lunch QSR. Students get a feel for the harried pace and how teamwork, leadership and speed are all part of the successful business plan.

An overview of Dawn Sweeney’s keynote address to the American Culinary Federation at its national convention.