Today is #GivingTuesday – Support the NLU Scholarship Fund!

Have you ever wondered if your donation really makes a difference?

When you gave earlier this year to the NLU Emergency Fund and our Scholarship Fund, you provided a direct line of impact on our students’ lives. Just take a look at what one of our students had to say:

“I am currently in my senior year of my bachelor’s degree at National Louis University. I am majoring in Early Childhood Education. After finishing my undergraduate studies, I plan to seek employment as a teacher in a Chicago Public School and give back to my community with the knowledge learned in this prestigious institution (NLU). Thanks to you, I am one step closer to reaching my education and career goals. And, because of this award, I will be able to focus more on my studies and reduce the number of hours I work per week. Your support allows me to focus on the essential aspect of school, learning.” – Miguel R. – Early Childhood Education Major

Today is #GivingTuesday, the largest, global day of charitable giving. Anyone, from any corner of the globe, can participate and today we’re asking you to help students like Miguel continue their studies despite one of the most challenging years we have ever experienced.

After the recent economic downturn our students need your support more than ever. Many are unable to achieve their goals without the help of scholarships made possible by donors like you. Please consider contributing to the NLU Scholarship Fund so our students can continue pursuing their educational dreams. Gifts benefit students at all four colleges, including:

  • National College of Education
  • The Undergraduate College
  • College of Professional Studies and Advancement
  • Kendall College of Culinary Arts and Hospitality Management

Give today at https://nl.edu/donate/

Turkey Alternatives for Your Thanksgiving Feast!

Kendall College’s #HolidayHandbook Series

While the tradition of having turkey as the main course of a Thanksgiving meal has been around for decades, it may be time to mix up your typical routine and choose a spotlight-worthy alternative to your turkey this year! If you are looking to replace your turkey this holiday season, here are some non-traditional mouth-watering favorites recommended by Kendall College Chefs.

  • Roast rib of Beef
  • Porchetta Pork Roast
  • Roast Leg of Lamb
  • Duck
  • Fried Chicken (with a honey drizzle…yum!)

For those of you sticking with the traditional turkey, Kendall College’s Chef Thomas Meyer is sharing his poultry brine recipe – the key to a delicious, flavorful turkey!

One of the simplest things you can do to achieve a successfully cooked turkey is to brine the turkey. You can get creative and play with the brine to suit your menu: add citrus, lavender, honey, and more. Helpful hint: if a full turkey leaves you with too many leftovers, you can always substitute with individual turkey legs or breasts!

Poultry Brine

Yield: 36 oz.

Portion Size: 2 oz.

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Perfect Pairings: Wine Pairings for the Holidays

Kendall College’s #HolidayHandbook

Follow Kendall College on social media to get more tips, tricks, and ideas from our #HolidayHandbook.

It takes a lot of work to plan out an entire holiday meal, create a grocery list, brave the grocery store lines, and spending hours preparing the food to finally enjoy. When you finally get to savor the food you’ve spent so much time and energy making, there is nothing better than sitting back and having a glass of wine to go along with it. The wine you choose is very important, though! Did you know that if you pair the wrong type of wine with your food, it can actually make it taste bad? You don’t want to ruin your delicious meal with the wrong wine!

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Recreate These Seasonal Treats from Kendall College Faculty!

During our Kendall College Virtual Open House on October 26, our faculty demonstrated how to make some treats perfect for the season: Blood and Sand Cocktails and Pumpkin Pot De Crème. Here are the recipes to make your own at home. Share your creations on social media and tag us at @KendallCollege!

Blood and Sand Cocktail

Yield: 1 Serving


  • Blended Scotch                                                             ¾ oz.
  • Sweet Vermouth                                                           ¾ oz.
  • Heering Cherry Liqueur                                             ¾ oz.
  • Orange Juice (fresh recommended)                     ¾ oz.
  • Orange                                                                             1 for garnish
  • Grapes (peeled)                                                           2 for garnish
  • Cherry                                                                              1 for garnish


  1. Chill a coupe glass or martini glass in freezer overnight or add water and ice to the glass prior to mixing your cocktail to shill.
  2. In a cocktail shaker add: ice, scotch, vermouth, cherry liqueur, and orange juice.
  3. Shake until your hands get very cold.
  4. Strain into your chilled glass.
  5. Use a peeler to peel a swath or orange rind from the fruit.
  6. Peel and hollow out grapes.
  7. Slice off shoe pieces of cherry to stuff the grapes with
  8. Assemble your orange swath eyebrows and grape eyeballs on a cocktail pick then rest on top of glass.
  9. Cheers!

Pumpkin Pot De Creme

Yield: 6-8 depending on ramekin size      

Method: Baked custard


Pumpkin Pot de Crème

  • Whole milk                                                                                  1 ½ C. (363 g)
  • Heavy cream                                                                                  ½ C. (116g)
  • Vanilla bean                                                                                                       1
  • Brown sugar                                                                                        ¼ C. (54 g)
  • Pumpkin puree (solid-pack)                                                           1 C. (225 g)
  • Egg yolks                                                                                                              6
  • Brown sugar                                                                                       ¼ C. (54 g)
  • Cinnamon                                                                                                   1 tsp.
  • Cloves                                                                                                       1/8 tsp.
  • Ground ginger                                                                                         1/4 tsp.
  • Nutmeg                                                                                                     1/8 tsp.                 
  • Salt                                                                                                               pinch

Whipped Cream

  • Caramelized white chocolate                                                                  4 oz.
  • Heavy cream                                                                                    ¾ C. (173 g)

Tuile Cookie

  • Butter                                                                                                 6 Tbl (85 g)
  • Powdered sugar                                                                               1 C. (113 g)
  • Egg whites                                                                                                3 (90 g)
  • Cake flour, sifted                                                                           1 C. (100g)

Pumpkin Seed Brittle

  • Sugar                                                                                                   1 C. (200 g)
  • Water                                                                                                 ½ C. (227 g)
  • Shelled pumpkin seeds                                                                  1 C. (200 g)
  • Flaky sea salt                                                                                     ¼ tsp.

For the pot de crème

  1. Preheat oven to 325°F.
  2. In a saucepan, combine milk, cream, and the first amount of brown sugar. Split and scrape the vanilla bean and add seeds and pod to the cream mixture. Bring to a very gentle simmer over medium heat, just until bubbles appear on the surface, and then remove from the heat and keep warm.
  3. In a bowl, whisk together the egg yolks, the second amount of brown sugar, spices, and salt. Slowly pour in the milk mixture, whisking constantly. Divide the mixture among the ramekins. Place the ramekins in a pan and fill with hot water to come halfway up the sides of the ramekins.
  4. Bake until the custard is set, and the middle still has a slight jiggle, 40-55 minutes depending on the size of your ramekins. Remove the ramekins from the pan and allow to cool. Cover and refrigerate for at least 4 hours or overnight to allow the custard to chill and set properly.

For the whipped cream:

  1. Place the caramelized white chocolate into a bowl. Heat the heavy cream to a boil and pour over chocolate. Whisk to combine. Use an immersion blender if necessary to smooth mixture.
  2. Chill overnight. Whip to desired stiffness.

For the tuile cookie:

  1. Using the paddle attachment, soften the butter to a creamy consistency.
  2. Add the sugar and beat until thoroughly mixed. Beat in the egg whites.
  3. Sift the flour over the mixture and mix in well.
  4. Line a sheet pan with a silicone mat or a sheet of parchment paper.
  5. Using a stencil and an offset palette knife, spread the batter across the stencil, and then lift off the stencil.
  6. Bake at 350°F, 5–10 minutes, depending on thickness, or until lightly browned. Immediately remove and shape as desired.

For the pumpkin seed brittle:

  1. Line a sheet pan with a silicone liner or parchment paper sprayed with non-stick spray.
  2. Stir sugar and water in a heavy saucepan until all of the sugar is moistened. Cook over medium high heat, brushing the sides of the pan with water.
  3. Continue to cook caramel without stirring, until deep golden. Immediately stir in pumpkin seeds and salt and quickly pour onto sheet pan, spreading into a thin sheet before it hardens. Cool.
  4. Break up into pieces and pulse in a food processor until coarsely ground.

NLU One of the Best Schools for Veterans According to College Factual’s 2021 Ranking

NLU is among the top 10% of the best schools for U.S. Veterans

National Louis University is considered one of the best schools for veterans according to College Factual’s recent rankings.

NLU is in the top 10% of the country for veterans. More specifically it was ranked #155 out of 2,104 schools. It could not have earned this ranking without offering quality education, resources, and affordability to U.S. service members.

As Veteran’s Day Week continues, let’s extend our gratitude to our student veterans for their service, as well as our fantastic staff in the Veterans’ Resource Center for making NLU such a welcoming institution for those who have served.

Thank you!

NLU Congratulates its 2020 Lincoln Laureate Award Winner, Vontain Wray!

In uncertain times like these, the civic ideal that Abraham Lincoln represents is more important than ever. Lincoln was one of the most important leaders in American history, whose moral compass and firm resolve guided the country through one of the most difficult challenges to its very existence, the Civil War.

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NLU Celebrates National First-Generation Student Day, November 8th!

This week, NLU celebrates its first generation college students. First generation students are the first in their immediate families to pursue higher education in a college setting, embodying the essential purpose of the 1965 Higher Education Act (HEA).

November 8 was selected as the date for the annual National First-Generation College Celebration Day to honor the anniversary of the signing of the HEA during President Lyndon B. Johnson’s administration.

Like other hallmark legislation of that era, such as the Civil Rights Act of 1964 and the Voting Rights Act of 1965, HEA was intended to expand opportunities that had historically disadvantaged Americans from minority and low-income backgrounds. In addition to providing federal grants and loan programs to help students finance their educations, the legislation made key investments in institutions of higher education.

Today, first generation students are living out the promise of the HEA at National Louis and at colleges and universities around the country. Check our social media and this blog for profiles of NLU’s first-gen students throughout the remainder of the week!

What Is Emotional Intelligence?

When it comes to relationships—whether professional or personal—the ways we interact with different people can vary greatly. Your socialization style at business meetings, family gatherings, and date nights with your partner all require different behavioral approaches. For example, you might not converse with your employer the same way you do with a friend. It’s also equally unlikely you would bring up a complaint to a colleague the same way you would to a family member. Despite these diverse relationship dynamics, there is one unifying characteristic that exists in all social interactions: an inherent ability to manage and direct emotions, relate to other people, and register the emotions of those around us. This ability is called emotional intelligence, otherwise known as emotional quotient or EQ.

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