Cooking at Kendall really opened my eyes to
what the career could be like, the many avenues
I could take.
It was really kind of an organic process.
Starting way back when,
really having modest
first baby steps into different positions
within a restaurant,
moving restaurants,
learning more about the profession.
Then being fortunate enough to start my first
restaurant, and then growing that.
It was just a really professional environment.
That really
took some
preconceived ideas that I may have had coming
in about what the food world
was about.
It really gave me a great foundation to learn
quite a bit and it
really inspired me to
get the passion
to know more about the craft of cooking.
It really exposed us to an international influence
and really broadened our horizons.
I find it really important for students to
know more than just cooking.
Cooking is a foundation of where we are
in the business and
essentially is the foundation of what we do
at night and during the day.
I'd always advise people to learn as much
about all areas of the business,
front of the house, back of the house, savory,
pastry.
The more you know, the that you can step in,
because there's always a crisis.
This business is not all tv Food Network.
There are some that are very fortunate lucky
to get that
but you have to love the craft of cooking
and take your time.
There's a lot to learn.
The sooner and the longer that you can take
going up the steps slowly, I think a better
off in the end you'll be and the happier you'll
be.
The acclaim that Kendall now has regarding
the Michelin Stars in Chicago, it's a tremendous
honor.
I think it's very truthful, I think it
really says a lot about where the school has
come.
It had a great foundation.
It has really strived to be excellent, and
at the top of its field.
And for me
to be a graduate, it makes me proud, it's
great.
