We know you’re wondering, so let’s address this right up front. The cooking demonstrations at Chicago’s Shedd Aquarium do not use any of the actual fish in the Aquarium’s collection.
Instead, Kendall College of Culinary Arts and Hospitality Management at National Louis University partners with Shedd Aquarium to demonstrate recipes using species that are sustainably fished. Continue reading
A culinary student at Kendall College at National Louis University recently kept her cool despite the intense pressure of designing a menu, cooking and serving in a culinary competition sponsored by France’s oldest food and wine society, the Chaine des Rotisseurs.
The Chaine was founded in 1248 as King Louis IX’s guild for goose roasters and lives on as a modern global association dedicated to cooking, chefs and the restaurant, hospitality and beverage industries. Continue reading