One alum elevates a new brewery’s offerings to gastronomic heights; the other earned praise for putting her own spin on lavish Southern desserts. Michael Reid and Rebecca Pendola, both alumni of Kendall College of Culinary Arts and Hospitality Management at National Louis University, have been featured in the news lately.
Alum Rebecca Pendola, Pastry Chef at Virtue
In his review of Virtue, a new restaurant inspired by Southern cooking in Chicago’s Hyde Park neighborhood, The Chicago Tribune’s food critic Phil Vettel wrote, “Pastry chef Rebecca Pendola embraces rusticity with her desserts, but with considerable flair.” Then he waxed poetic about her versions of pecan pie, banana pudding and chocolate cake “filled with chocolate mousse and chocolate crunch over salted caramel sauce.”
Maggie Hennessy wrote in TimeOut Chicago, “Though likely not a categorically ‘light’ dessert, pastry chef Rebecca Pendola’s ephemeral coconut cream pie was a tropical-scented cloud, yoked to earth only by a varnished oatmeal-almond crust.”
Alum Michael Reid, Executive Chef at Ike and Oak
Ike and Oak, an independently-owned craft brewery and restaurant in west suburban Woodridge, recently opened with Kendall alum Michael Reid helming its culinary operation. Reid has worked in the kitchens of several internationally-acclaimed chefs including Giuseppe Tentori (BOKA, GT Fish and Oyster, GT Prime) and Grant Achatz (Alinea, Next, Roister). Trained in many cuisines from Spanish tapas to molecular gastronomy, Michael brings an eclectic character to Ike & Oak’s culinary offerings. The Daily Herald wrote about Woodridge Mayor Gina Cunningham announcing Ike and Oak’s opening.