Podcasts about Kendall College

Catherine De Orio grew up in a large Italian family in a suburb of Chicago, where she learned to cook at the foot of a master: her Nana Kay. It was then that she developed a true appreciation of the power and pleasure of great meals.Catherine calls herself a recovering attorney, who left the courtroom to follow her true passion in the kitchen. She attended the prestigious culinary school of Kendall College in Chicago, and spent years in France and Italy, as well as the award-winning restaurants Spiaggia and Japonais. Catherine has spent time as a media spokesperson for national culinary campaigns, a food writer, and as the host of Check, Please!, a Chicago-based television show on PBS.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!American National InsuranceNotre Dame Family WinesNouvieFollow Our Guest:Official Site: CasaDeOrio.comInstagram: @CatDeOrio Hosted on Acast. See acast.com/privacy for more information.

Our guest is Derek Desormeaux, president of AIGA Chicago, who moved to Chicago from a small town in Northern Michigan after studying graphic design at Kendall College of Art and Design.In this episode, Derek speaks with host Christian Solorzano about his path into design — from wanting to be a concept artist and comic book artist to discovering graphic design through a typography class. He shares how he started volunteering at AIGA Chicago events almost as soon as he arrived in the city, eventually launching Coffee and Crits, a free monthly group critique event he's now run for three years.Derek discusses the moment the previous president offered him the role, his first instinct to turn it down, and the reasoning that led him to say yes anyway. He opens up about what leadership looks like in practice — checking tickets and bringing in food at events run by his board members — and his belief that one person can't meet everybody's needs in a community.The conversation explores Derek's conviction that design deserves the same respect as any other form of labor, his thoughts on what keeps him up at night about the sustainability of a creative career, and what gives him hope in a moment that feels uncertain. He also talks about the AIGA Chicago Paper Show, his love of print and his nearly 500-book collection, and why he stopped posting his illustration work on Instagram.Music by the band Eighties Slang.

We went live from Kendall College to help support their fundraiser to some of their students to Italy for a culinary experience they won't forget! We also played a fun game of Kahoot! it got intense ..haha! History, food, and culture all in one night.Special thanks to the staff at Kendall College for being so welcoming. Special thanks to Leigh Uhlir & Christine Duke for including us! Guest Chefs includeChef Donald Young One of the youngest chefs to be awarded a MICHELIN star in the US and Kendall Alum  www.ducksel.com  IG @donaldduckconfit Chef Danny Bullock International Private Chef, Creator of Bull Young Bourbon and Executive Chef and Partner of Flossmoor Social Club AND Kendall Alum IG  @chefdannybullock Chef Ethan Lim owner of best cambodian restaruant in Chicago Hermosa and Chef Lim is an award winning restaurant and Chef IG @ethan.e.lim Chef Javauneeka Jacobs Co-Chef at Frontera Grill, 2023 Food Networks Julia Child Chopped Winner and contestant on Nextflix Next Gen Chef IG @javauneeka_j Chef Gino Mina  Visting Chef from Italy's Culinary School, 2018 started a collaboration with Norways Bocuse d'OrTeam, 2022 designed cake for Pope FrancisSend us Fan MailSupport the showIf you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠admin@77flavors.orgWATCH US ON YOUTUBE ⁠HERE⁠!Visit our *NEW* website ⁠https://www.77flavors.orgFollow us on IG:77 Flavors of Chicago ⁠@77flavorschi⁠Dario ⁠dariodurhamphotoSara @sarafaddah

Chinese Table Manners Interpreted by Kelly Chang, Co-owner and general manager of Sun Wah BBQ Sun Wah BBQ was founded by Mr. Cheng who immigrated from China. His American born children who are now Sun Wah's co-owners: son Michael and daughters Kelly and Chef Laura, who trained at Kendall College. The children have one foot in Chinese culture and one foot in American, allowing them to convey Chinese table manners as practiced at home. Kelly proposed this talk over a year ago. Since then, she has been testing her knowledge with Chinese elders who have affirmed she is more knowledgeable than they expected. Please arrive early to allow the program to proceed on time. If you wish to take Chinese BBQ home, order it upon arrival. This will be an intimate meal to allow discussion and demonstration. Menu BBQ combination Boiled Chicken Dragon Eggplant Steamed Dover Sole Steamed Shrimp Paste Stuffed Tofu Stir Fried Mixed Vegetables Beef with Bittermelon Steamed BBQ Pork Buns Beverages are a la carte. If you wish to order additional food, it will be served once the full menu has been served. It is suggested food ordered to take home be ordered early. *** Sun Wah BBQ 5041 N. Broadway (just north of Argyle) Chicago, Illinois 60640 Wednesday, October 22, 2025 at 6:30 pm Recorded via Zoom on Wednesday, September 17, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Joe is an Executive Chef, Culinary Director, and Director of Restaurants with SMG x PRG Restaurant Groups, where his reach spans multiple acclaimed Chicago concepts, new ventures at O'Hare Airport, and forthcoming projects across the city. A meticulous craftsman and systems thinker, Joe's culinary journey has taken him from small-town Illinois to the helm of some of Chicago's most innovative dining rooms -- including his leadership role at Apolonia, the Mediterranean-inspired restaurant he helped launch with Chef Stephen Gillanders in 2021. From growing up near the Indiana border with a gearhead father and a nurse mother, to learning the psychology of taste at Kendall College, Joe's story is one of curiosity, adaptability, and deep respect for craft. This week, we discuss how a musician's mindset shaped his kitchen leadership, what he learned about efficiency and culture from the Hogsalt Group, how Apolonia evolved during the pandemic, and -- don't you know it -- so much more.

Today on the show, we're talking about the Detroit Lions and the schedule release, the Detroit Tigers, PGA Championship, and more as we were joined by some of our great guests. Throughout our entire first hour we were joined by Mitch Lyons from Mitch Lyons Wealth. During that time, Mitch and Huge talked about that Tigers win last night, they looked at the Detroit Lions schedule, and played the win/loss game, talked about the PGA Championship Leaderboard, and much more. In our second and third hour, we were joined in studio by Mike Kimber from Chat Sports so he and Huge could break down the Lions schedule. They played the win/loss game and talked about how difficult the schedule is for the Lions this year, they looked around the rest of the NFC North and gave their thought's on how those teams will look this year, they talked about if think Ben Johnson will be good as a Head Coach for the Bears, discussed the off-season for the Lions, and so much more. We were joined by Rex Hoggard in our final hour so he and Huge could talk about the current leaderboard in the PGA Championship. They gave their thought's on why there's not many big names at the top, talked about the Course, and more. We wrapped up the show with a "Moving Ferris Forward" interview as Huge spoke with Tara McCrackin, who is the President of the Kendall College of Art and Design. She told us about the upcoming Wege Prize happening at Kendall on Friday. She told us about the Wege Prize - where teams from around the World compete and find solutions for problems affecting people Worldwide, and much more. See omnystudio.com/listener for privacy information.

"Moving Ferris Forward" interview as Huge spoke with Tara McCrackin, who is the President of the Kendall College of Art and Design. She told us about the upcoming Wege Prize happening at Kendall on Friday. She told us about the Wege Prize - where teams from around the World compete and find solutions for problems affecting people Worldwide, and much moreSee omnystudio.com/listener for privacy information.

In our second and third hour, we were joined in studio by Mike Kimber from Chat Sports so he and Huge could break down the Lions schedule. They played the win/loss game and talked about how difficult the schedule is for the Lions this year, they looked around the rest of the NFC North and gave their thought's on how those teams will look this year, they talked about if think Ben Johnson will be good as a Head Coach for the Bears, discussed the off-season for the Lions, and so much more. We were joined by Rex Hoggard in our final hour so he and Huge could talk about the current leaderboard in the PGA Championship. They gave their thought's on why there's not many big names at the top, talked about the Course, and more. We wrapped up the show with a "Moving Ferris Forward" interview as Huge spoke with Tara McCrackin, who is the President of the Kendall College of Art and Design. She told us about the upcoming Wege Prize happening at Kendall on Friday. She told us about the Wege Prize - where teams from around the World compete and find solutions for problems affecting people Worldwide, and much more.See omnystudio.com/listener for privacy information.

Our next guest is intuitive and ambitious. He hosts a modern Korean supper club experience called Haru Haru which means “day by day." The intimate nature of pop ups and private dinners allow him to hold space and tell stories that complement his food. We reflect on the support he's received from his family and instructors in high school and Kendall College. Despite being a young leader, his curiosity and humility encourages his team to place trust in his vision. Please enjoy my conversation with Junho Lee. https://www.instagram.com/junholee.hh/https://www.instagram.com/haruharu.chicago

Our next guest is the Executive Chef of the new modern french restaurant Gavroche. He fell in love with cooking at an early age mainly from a functional aspect. He's an alum of Kendall College and has gained experience in kitchens like Alinea, Roister, Boka, Sixteen, and North Pond. He really found his footing when he started a private dining experience with his wife called Mirepoix Gangsters. This is an episode on exploring your identity and becoming a professional at your craft. Please enjoy my conversation with Chef Mitchell Acuña.https://www.instagram.com/gavrochechicagohttps://www.instagram.com/chef_mitchellacuna

In this episode of the ROCC Pod, we welcome Lindsey Collins, the founder of LMC Interiors, as we explore her journey in the interior design industry and her insights on emerging trends. Lindsey shares how her business began in 2005 after encouragement from her first job to launch a side business. With a degree in interior design from Kendall College of Art and Design and a background in graphic design and art history, Lindsey built a referral-based business specializing in kitchen and bath design.We discuss the significance of kitchens as the heart of the home. Lindsey explains how open concepts, larger islands, and furniture-like cabinetry are revolutionizing kitchen design. She also highlights current trends, including bold colors like deep greens and burgundies, natural materials such as rift-cut white oak and walnut, and combinations of metal, glass, and stone. Lindsey shares her preference for using advanced software like Chief Architect, SketchUp, and 2020 to create 3D renderings that help clients visualize their designs.Lindsey describes her client-focused approach, starting with consultations to understand needs, timelines, and budgets. While she doesn't maintain a showroom, she partners with the Michigan Design Center and other resources to provide access to the latest materials and trends.On a personal note, Lindsey reveals her love for travel, boating on Lake St. Clair, and her new Shichon puppies, Sydney and Sophie. She emphasizes the importance of blending lifestyle, materials, and creativity in her designs, as reflected in her business name, LMC Interiors.More: LMC Interiors Website: https://www.lmcinteriorsllc.com/Phone: 269.598.1935Facebook: https://www.facebook.com/LMCDesigns2005Instagram: https://www.instagram.com/lmcinteriorsllc Learn more about the Royal Oak Chamber of Commerce: https://www.royaloakchamber.com/Connect with our hosts:Jon Gay from JAG in Detroit Podcasts - http://www.jagindetroit.com/Lisa Bibbee from Century 21 Northland - http://soldbylisab.com/

While at the Hot Luck Festival in Austin, TX, this spring, Andrew sat down with Tracy Malechek-Ezekiel, chef and co-owner of Birdie's, one of the restaurants of the moment (it was  recently named "restaurant of the year" by Food & Wine). In addition to describing her own path, which took her from Texas to Chicago to New York and back to Texas, Tracy details the progressive business and service model at Birdie's, which allow for a range of benefits for the team and for her and her husband-business partner, Arjav Ezekiel.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."If you are in NYC, please come see Andrew in conversation with Food 52 founder Amanda Hesser at P&T Knitwear in Lower Manhattan on Tuesday, November 14 at 7pm. Secure your spot now!If you're in Houston, Texas, join us for a lunch celebrating the publication of The Dish at Bludorn restaurant on Thursday, November 16 at 11:45am. Make your reservation now!And Andrew will be at Kendall College in Chicago this Friday, discussing The Dish with Beverly Kim (one of the chefs featured in the book) and Jon Templin (one of the farmers featured in the book). If you'd like to attend, we'd love to see you. You also must RSVP.Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

Welcome back to the more we know! Because the more we know, the more we grow. Today your mentor is the famous american restauranteur out of Chicago, Kevin Boehm. After opening 40 restaurants over the last 30 years, James Beard Foundation Award-winning restaurateur Kevin Boehm has established himself as one of the world's foremost hospitality visionaries. Kevin, along with his partner Rob Katz, has built a restaurant group based on great chefs, inspired design, and enlightened hospitality.Born in 1970, Kevin grew up in Springfield, Illinois, and told his mother at age 10 that he wanted to open his own restaurant one day.After attending the University of Illinois for two nonconsecutive years, he dropped out and moved to the Florida Panhandle to start working in restaurants and embark on a self-directed on-the-job hospitality education. After enduring homelessness, fist fights, and six months working at an amusement park, he wrote an embellished resumé that landed him a coveted captain position at Beach House Restaurant. Within a few years, he'd squirreled away enough money to open a six-table restaurant in 1993 in Seaside, Florida, the picture-perfect location where Peter Weir's The Truman Show, starring Jim Carrey, was filmed. In 1995, he opened Indigo Wine Bar in the same town, and helped cater for the movie's dailies screenings.Restaurants in Springfield, Illinois, and Nashville, Tennessee followed. By age 30, Boehm had opened and sold four restaurants.In 2002, Boehm partnered with Rob Katz to form what in time became Boka Restaurant Group. Eventually, they would open 36 places in less than 20 years. The group's many accolades and accomplishments include 18 James Beard Award nominations, two Food & Wine Best New Chefs, 13 consecutive Michelin Guide stars for Boka, and 6 Boka Restaurant Group restaurants on Chicago Tribune's Top 50 list. Boehm, along with Katz, won Restaurateurs of the year from TimeOut Chicago in 2010, the Chicago Tribune in 2011, and The Illinois Restaurant Association in 2017, and were Eater National's Empire Builders of the year in 2012. They have been James Beard Finalists for Best Restaurateur in America 2016-2019, winning the award in 2019, and New City Chicago ranked them #1 in 2017 in its annual list of the 50 most powerful influencers on the Chicago dining scene.In addition to Boka Restaurant Group, in 2020 Boehm co-founded Bian, a private club with a foundation in wellness. Forbes called it “the ultimate wellness destination.” As a writer he has had pieces published in Esquire, Plate, The Chicago Sun Times, and McSweeneys, and he is a contributing writer for Fast Company. His first book, “The Bottomless Cup,” comes out on Abrams Press in 2025.Kevin has been a featured or keynote speaker for the National Restaurant Show, MUFSO, Miami Food& Wine, New York City Wine & Food Festival, The Illinois Restaurant Association, Kellogg School of Management, University of Illinois, ChicagoGourmet, Asheville Independent Restaurant Show, Hearst, Cameron Mitchell Restaurants, The Welcome Conference at Lincoln Center, & Welcome Chicago.He has given the commencement address at both Culinary Institute of America & Kendall College.He currently sits on the board of the Illinois Restaurant Association, Open Table, 826 CHI, and Easter Seals.Kevin lives in Chicago and frequently spends time in Los Angeles and New York City, where Boka Restaurant Group has opened restaurants in recent years.Listen To The More We Know ⇨ https://www.buzzsprout.com/1134704​Subscribe ⇨https://www.youtube.com/channel/UCxvfd5ddf72Btbck8SdeyBwFollow my Instagram ⇨ https://www.instagram.com/sameer.sawaqed/?hl=enFollow my Twitter ⇨ https://twitter.com/commitwithmeer

This week we turn our focus to ArtPrize, the annual international art competition and cultural event that is held in Grand Rapids in the fall. We've got the scoop on all that is new and different this year, plus some of the incredible community partnerships like SmartArt, that make ArtPrize a truly unique experience. A collaboration among the City of Grand Rapids, Downtown Grand Rapids, Inc. (DGRI), and Kendall College of Art and Design of Ferris State University (KCAD), ArtPrize celebrates its 14th year of bringing all sorts of art and artistic experience to the world.New to the ArtPrize scene is their executive director, Catlin Whitington, who just joined the team in March, and moved to GR from Austin, Texas. Not only do we hear about what exactly is happening with ArtPrize this year, but we also ask just what has captured Whitington's big Texas heart in West Michigan. Our friends at Consumers Energy join us to share the story of SmartArt. This special part of ArtPrize partners Consumers Energy with Grand Rapids Public School students in a unique way. Students have the opportunity to create an individual, unique piece of art that brings new ideas about sustainable energy to the forefront and into the discussion. Joshua Paciorek, West Michigan Media Relations Specialist and Spokesman for Consumers Energy stops by to share all the details. On September 17, Consumers Energy will reveal the top twenty high school students' art entries, as well as the winner of the SmartArt scholarship at an event that the whole community is invited to at Studio Park. Following themes of renewable energy, energy efficiency, and sustainability, you can see the student's art on display at 40 Monroe Center St NW #105, Grand Rapids, MI 49503 through October 1.Get more information on the SmartArt Celebration here: Consumers Energy SmartArt Celebration September 17To really go “behind the mitten” on SmartArt, we also talked with Dan Van Till, Coordinator of Fine Art at Grand Rapids Public Schools. We learn why this art competition that incorporates sustainability into its very design, is both necessary and an incredible opportunity for the right art student. He shares what he loves about not just the competition, but also about the celebration that happens on September 17. Seeing families and friends come together in such a public way to honor their kids has been an incredible part of the ArtPrize experience for Van Till. We round out the show with more details on exactly how ArtPrize will work this year, from artist venues, to how to vote throughout the two weeks. Catlin Whitington joins us again with everything you want to know about how it all works, and how you can make the most of your visit to Grand Rapids for this fun event. Follow John and Amy:Facebook at: https://www.facebook.com/behindthemittenTwitter at @BehindTheMittenInstagram at @BehindTheMitten

This week we turn our focus to ArtPrize, the annual international art competition and cultural event that is held in Grand Rapids in the fall. We've got the scoop on all that is new and different this year, plus some of the incredible community partnerships like SmartArt, that make ArtPrize a truly unique experience. A collaboration among the City of Grand Rapids, Downtown Grand Rapids, Inc. (DGRI), and Kendall College of Art and Design of Ferris State University (KCAD), ArtPrize celebrates its 14th year of bringing all sorts of art and artistic experience to the world.Our friends at Consumers Energy join us to share the story of SmartArt. This special part of ArtPrize partners CE with Grand Rapids Public School students in a unique way. Students have the opportunity to create an individual, unique piece of art that brings new ideas about sustainable energy to the forefront and into the discussion. Joshua Paciorek, West Michigan Media Relations Specialist and Spokesman for Consumers Energy joins us to share all the details. On September 17, Consumers Energy will reveal the top ten high school students' art entries, as well as the winner of the SmartArt scholarship at an event that the whole community is invited to at Studio Park. Following themes of renewable energy, energy efficiency, and sustainability, you can see the student's art on display at 40 Monroe Center St NW #105, Grand Rapids, MI 49503 through October 1.Get more information on the SmartArt Celebration here: Consumers Energy SmartArt Celebration September 17

Nothing is impossible if you have dreams, ideas, and a willingness to work towards them. And my guest, Tara McCrackin (president of Kendall College of Art & Design (KCAD) AND vice president of Ferris State University), has an inspiring creative journey which showcases that. She shares a bit about what her school has coming up, then we dive into her professional background, how she became a teacher, and how she then became president of a college just before the pandemic. Some cool and wild stuff. Check out Tara and KCAD: Tara's school profile KCAD homepage Tara's (short) bio: Tara McCrackin was named President of Kendall College of Art and Design of Ferris State University (KCAD) in the spring of 2021. She concurrently holds the office of Vice President of Ferris State University. Her design career began in 1997, working in corporate office interiors. She designed spaces for Steelcase, Inc., and was the lead designer on the initial WorkSpring in Chicago, Ill., a co-working space incorporating state-of-the-art technologies and focusing on hospitality in the corporate environment. Pursuing her passion for sustainability, President McCrackin had the pleasure of working on the Rackspace Headquarters space in San Antonio, Texas. Most recently, she worked on the interior for the Kids' Food Basket building in Grand Rapids.

First broadcast on July 01, 1966. Marshall McLuhan discusses a wide range of topics including conformity, changes in entertainment media, cultural change, art and artists, originality in dance, reading and language, human interaction with nature, and technology. Recorded in front of a live audience at Kendall College, McLuhan takes several questions from the audience throughout the program.

Shawn McClain has been running restaurants for decades, having got his start in Chicago, where he lived for 20 years, first studying at Kendall College and then building a name for himself as a talented and innovative chef.He ran the kitchen of Trio in Evanston, Ill., before Grant Achatz took that over and began his own rise to fame. Then McClain opened Spring to critical acclaim in 2001, followed by Green Zebra, which was one of the country's first fine dining vegetarian restaurants.Now he spends his time between Detroit, the hometown of his wife Holly, and Las Vegas. The couple has been back in Motor City for the past 12 years and currently operates Highlands, a fine-dining restaurant at the top of General Motors' global headquarters, where he has reworked the typical approach to running restaurants with spectacular views by actually offering great food and service there.Holly McClain is heading up Olin, a sort of American brasserie in downtown Detroit that the couple built and opened during lockdown.McClain's Libertine Social, now in its seventh year of operations, is at the Mandalay Bay Resort and Casino in Las Vegas and is having its best year on record. He opened Balla Italian Soul last year and is working on opening his first Las Vegas concept that's not on the Strip, a wine bar and retail shop called Wineaux.The couple recently shared their approaches to running their restaurants and discussed the business climates in the two cities where they operate.

In this episode of The Ferment, Adam chats with Leah Morrison about being a worship leader and a mother of 3 kids, including how she learned to work within the confines of her real life and some practical tips for pastors working with moms of young children. Leah also shares how motherhood has changed her worship leading.  Leah Morrison joined our staff in 2015 after several years as an ordained worship pastor with her previous church. We are a little biased, but we think she's one of the best and brightest worship leaders in the Vineyard movement. Leah spent some of her growing up years in Russia as her family did missionary work with the Vineyard, and after moving back to the US attended Kendall College of Art & Design. Her and her husband are raising 3 awesome kiddos and have a passion for ministry in their neighborhood and a dream of doing work in the middle east.     Show Notes:  Leah's Instagram: @leah_morrison_creative

Soul Food Restaurants & the Civil Rights Era Presented by Dave Hoekstra and Paul Nathin Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis's Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans's Dooky Chase's. When SNCC leader Stokely Carmichael asked Ben's Chili Bowl owners Ben and Virginia Ali to keep the restaurant open during the 1968 Washington, DC, riots, they obliged, feeding police, firefighters, and student activists as they worked together to quell the violence. Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths these stories and hundreds more as he travels, tastes, and talks his way through twenty of America's best, liveliest, and most historically significant soul food restau­rants. Following the “soul food corridor” from the South through northern industrial cities, The People's Place gives voice to the remarkable chefs, workers, and small business owners (often women) who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people. Dave Hoekstra was a Chicago Sun-Times staff writer from 1985-2014. His work has also appeared in Playboy magazine, the Chicago Reader and the Journal of Country Music. Ticket To Everywhere, his collection of Sun-Times travel columns, was published by Lake Claremont Press. He also wrote Farm Aid: A Song For America and contributor to The Unofficial Guide To Chicago. Recorded at Kendall College, School of Culinary Arts on February 20, 2016

This time of year, publications are releasing their “Best Of” lists, and in Chicago, that often means: “Best Restaurants.” One place that may not be on the list is a sort of hidden gem that offers a fancy, affordable meal with excellent service and views of Millennium Park. The Dining Room is the teaching restaurant for students at Kendall College. City Cast Chicago talks to students and instructors at The Dining Room and tries the food. We're collecting YOUR New Year's resolutions to share on an upcoming episode! Leave a message at (773) 780-0246! Follow us on Twitter: @CityCastChicago Sign up for our newsletter: chicago.citycast.fm Call or Text Us: (773) 780-0246 Learn more about your ad choices. Visit megaphone.fm/adchoices

ArtPrize recently announced they were ending their original experiment started in 2009. This led to headlines like "ArtPrize is calling it quits". ArtPrize is in fact, not calling it quits. The original nonprofit is closing it's doors, but ArtPrize is finding new life with Kendall College of Art and Design, the City of Grand Rapids, and Downtown Grand Rapids, Inc. We sat down with Tara McCrackin, the President of Kendall College of Art and Design to learn more about what's on the horizon for ArtPrize.

ArtPrize recently announced they were ending their original experiment started in 2009. This led to headlines like "ArtPrize is calling it quits". ArtPrize is in fact, not calling it quits. The original nonprofit is closing it's doors, but ArtPrize is finding new life with Kendall College of Art and Design, the City of Grand Rapids, and Downtown Grand Rapids, Inc. We sat down with Tara McCrackin, the President of Kendall College of Art and Design to learn more about what's on the horizon for ArtPrize.

Dr. Sruthi Swaminathan has a PhD in Neuroscience. She has her own business consulting company, she's a User Experience Researcher at Ipsos, an adjunct instructor at Kendall College, and a popup dining chef and host. Sruthi joins Emily to discuss the brain and how behaviors manifest, the error behind how we think about mental health, and how to build up positive emotions. This week's spotlight: Chicago French Press

What does your brand say about you and your consultancy business?  When I talk to a lot of women about their branding, they say, ‘Ugh, it's on my website, but don't look at my website. It doesn't really reflect what I do. And I don't really like the colours anymore. It's what I chose like five or six years ago.' Would you say the same? If so, then this week's episode of the podcast is for you. I'm talking to visionary branding strategist Tiffany Neuman about creating a Legacy BrandTM and the incredible impact this can have on your growth. When you do deep branding work you get really clear on who you are and who you want to work with. It enables you to step into your Seven Figure self and make your vision tangible. Tiffany helps highly-motivated entrepreneurs and influencers up-level their businesses. After 15 years in the corporate world, working with brands like FedEx, Stoli Vodka and Burt's Bees, she left to establish a revolutionary branding business that stays one step ahead of trends. Using a unique, hands-on approach that views branding as a self-development process, Tiffany now works with clients across the globe to help them 10x their sales and shine even brighter in their niches.  She is a contributor for Entrepreneur and has appeared in media outlets including Forbes, The She Did It Her Way and The 3-Day Workweek Podcast. Tiffany is a professor of design and branding, as well as the co-founder of the KCAD Third Eye XR virtual reality lab, at Kendall College of Art and Design in Grand Rapids, Michigan. When she's not helping clients create their legacy brands, she's spending quality time with her husband and two daughters. We talk about: How branding is about so much more than your logo and colours When the time is to invest in a Legacy BrandTM How working on your Legacy BrandTM creates a quantum leap in your growth Why branding is like a slow down to speed up process Being specific about who you are and what you do   Useful links Take Tiffany's Brand Clarity Quiz Follow Tiffany on Instagram Get in touch with Jessica to discuss your consulting business Jessica's LinkedIn profile

Defending Indiana cuisine felt like a herculean task for Colleen and Janice.  Thankfully, acclaimed Hoosier chefs, Ambarish Lulay and Chris Pappas, stepped in to provide much needed insight.   Listen and learn all about food and the food scene in Indiana including: the "Indiana Banana" (the pawpaw), duck farms, mushrooms, burrata, lemon rice soup and the pork tenderloin.   Interview starts: 16:17Ambarish Lulay is a Culinary Olympic Silver Medalist Chef who began his career in India with the 5 star Leela Beach, formerly the Four Seasons, in Goa and the 5 star Taj Mahal Hotel in Bombay.  Since that time, Chef Lulay's has worked around the world including more recently as Chef de Cusine at the Ahwahnee Hotel in Yosemite National Park and Executive Chef at Petco Park in San Diego (home of the San Diego Padres MLB team)At his alma mater, Kendall College in Chicago, Lulay created and implemented the curricula for the first-time, intensive culinary classes for the new BA in Culinary Arts, spanning the Cuisines of Asia, the Mediterranean and Latin America. He then went on to blend his global exposure to food with traditional French- Mediterranean method and technique to reflect current trends in food as the Chef Instructor at the Chicago Tribune 3 star Dining Room at Kendall College.Lulay went on to serve as the Department Chef at the School of Hospitality and Tourism Management at Purdue University where he oversaw foodservice, operationally and academically at the Purdue campus while also serving as the chef for the president of the university.  At Purdue, Chef Lulay focused on hospitality education and sustainable initiatives for the department and the community with relationships with local farms and other departments.  As faculty he also taught international Cuisine and Culture classes that study abroad each year.In 2018, Chef Lulay switched gears to join Scott Trzaskus as the executive chef at East End Grill in Lafayette, Indiana where he oversaw day to day culinary operations and worked with Scott to develop a new concept for Lafayette.Currently, Lulay is the Executive Chef for all dining operations at Cornell University and lives in Ithaca, NY with his wife Kim and baby Archis. Chris Pappas attended Purdue University, one of the top restaurant management schools in the country, and partook in some unforgettable internships during his time there. It was during this time that he fell in love with the kitchen and decided to continue his education in culinary arts at the Culinary Institute of America (Hyde Park New York).While in New York, Chris spent time at two Michelin rated restaurants, including Per Se in New York City with Chef Thomas Keller, and was there presented with a once-in-a-lifetime opportunity at the world-renowned Chez Panisse in Berkeley, California with food activist Alice Waters. Chris' entire outlook on life and food was transformed while working alongside some of the most brilliant minds and passionate individuals in the industry at Chez Panisse. Before leaving California Chris spent time in Napa Valley studying, tasting, and working with wine allowing him to achieve his first certification of The Court of Master Sommeliers.After completing his degree in New York, Chris returned home to Crown Point, IN, to the place where it all began, to relieve his father of his duties at their family-owned restaurant. Shortly after he decided to open Provecho, a fine dining experience with a unique mixture of exquisite Latin American and Spanish culinary specialties, paired with expertly handcrafted drinks.Hosts: Colleen Brennan and Janice V. RodriguezCo-Producers: Colleen Brennan and Janice V. RodriguezTheme Music: Michael MiltenbergerSound Editing: Michael Miltenberger

From leading Ferris State university, to national championships, to playing in the pep band, his legacy of two decades of leadership has made Ferris a real player in the new economy.Join President Dr. David Eisler, President of Ferris State University and host Ed Clemente as they discuss where he thinks the future of careers will be. Dr. Eisler talks to Ferris' mission about preparing students for successful careers, responsible citizenship, and lifelong learning. Through its many partnerships and its career-oriented and educational base, Ferris serves our rapidly changing global economy and society. Dr. Eisler has a rather non-traditional path to becoming one of the longest serving University Presidents in the state.  Learn about the wide variety of unique degree programs at FSU, as well as the Kendall College of Art and Design in downtown Grand Rapids. Also, learn how Dr. Eisler playing the clarinet helped him pave the way to his presidency. You can also read the transcript from our conversation.

Phil and Mike discuss the history of Structured Development, including the company's recent shift toward developing projects in up-and-coming areas of Chicago. Specifically, they discuss Structured Development's Big Deahl project, a residential and mixed use building at the corner of Dayton and Blackhawk Streets in Chicago's Clybourn Corridor. They also discuss Chicago's Affordable Requirements Ordinance (ARO) and the requirements for affordable housing in the city. Mike explains how the ARO works, its' challenges and pitfalls, and how Structured Development has approached meeting the city's ARO requirements with its Big Deahl project. As you may suspect, Mike has extensive war stories from his remarkable career building Chicago. Mike regales us with the tales of the great Chicago flood in the 90s, his team's near-death proximity to the calamity, and overwhelming aftermath of that situation. As a founding principal of Structured Development, LLC, Mike has been engaged in the real estate development and construction management business for nearly 40 years. He has extensive experience in all phases of the construction process, especially scheduling labor forces and subcontractors and comparatively purchasing material and equipment. Some of the notable projects he has completed include the City Hall Lobby and Entrance Renovations, Marshall Field and State of Illinois Pedways, Clark Lake and Roosevelt Subway Stations, McCormick Place Expansion, and numerous utility tunnel installations. He was an active participant in the conversion and renovation of obsolete loft buildings to commercial and residential reuse throughout the city, including Riverworks on Goose Island, Lincoln Lofts in Lakeview, 1415 Dayton and 1333 Kingsbury in the Halsted Triangle. During his tenure as a principal of Structured Development, the firm completed over 2,000,000 square feet of product including Lincoln Park Center, Blackhawk on Halsted, Kingsbury Center, and Kendall College at Riverworks. Mike has represented the Builders Association of Greater Chicago on the City's Minority Relations Committee, has served on the recent Land Use Task Force Committee, and is a member of the International Council of Shopping Centers, Urban Land Institute, and Lambda Alpha International. He is a 20-year member of World Presidents Organization, and a past President of Olympia Fields Country Club. He has also served on the Advisory Board for the Marshall Bennett Institute of Real Estate at Roosevelt University for over a decade.

The Making of a Chicago Master Chef And Chicago's Food Evolution Presented by Chef Michael Maddox Former Chef/Partner Le Titi de Paris Chef Instructor at College of DePage What shapes a master chef, especially a chef who has been a key ingredient in Chicago's evolution into a world class culinary destination? Come join us as Chef Michael Maddox dishes on the many culinary influences in his life, from growing up in a farming community in Illinois, to collaborating with celebrated Chicago chefs like Jean Banchet, Didier Durand, Pierre Pollin and Michael Lachowicz — not to mention his stints working under esteemed chefs in France. He'll serve up a buffet of other subjects like the time he collaborated with Julia Child, contributing to her The Way to Cook cookbook; how he and his wife, Chef Susan Maddox, successfully operated the iconic Le Titi de Paris restaurant in Arlington Heights; and he'll offer his perspective on how Chicago became a star on the nation's culinary stage. BIOGRAPHY Chef Maddox spent his childhood in Princeville, Illinois, where he raised animals, field crops and vegetable gardens. Chef Maddox received his formal culinary training at Kendall College and The French Pastry School in Chicago and earned his Master of Education degree from Concordia University, Chicago. He is a full-time chef instructor of Culinary Arts, Baking & Pastry Arts and Culinology at College of DuPage. Among his many honors was being named a James Beard nominee for Best Chef of the Midwest (2009), and being recognized by both the Zagat Guide and Chicago Magazine as among the Top 50 Chefs in Chicago. Recorded via Zoom on March 30, 2022 http://www.CulinaryHistorians.com CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST https://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

In episode 6, Valentine interviews artist and educator Yvette L. Cummings.  Yvette opens up about her path, the process of leaning into her vulnerability, the layers of meaning and significance in her boldly patterned, colorful work, and much more.She received her BFA from Kendall College of Art and Design and completed her Masters of Fine Arts degree at the University of Cincinnati's School of Design, Art, Architecture, and Planning in 2003. Cummings is currently Assistant Professor of Visual Arts in Painting/Drawing at Coastal Carolina University in Conway, South Carolina. Her work can be found in both public and private collections and has been exhibited in multiple group and solo exhibitions throughout the south and mid-west. Cummings has been featured in the 701 Center for Contemporary Art South Carolina Biennial 2015 and 2019 in Columbia, SC, winner of the 2016 701 CCA Prize for artist under 40 in South Carolina, as well as Contemporary South at Visual Art Exchange in Raleigh, NC.  Most recently she was one of 65 artists chosen for The Mint Museum's Coined in the South Exhibition 2019. www.yvette-cummings.com/wpwww.instagram.com/yvettelcummingswww.artmumsunited.comwww.instagram.com/artmumsunitedwww.instagram.com/artmumseuropewww.facebook.com/artmumseu/www.paypal.com/donate/?hosted_button_id=MUYN33NSPUTB4Support the show

On this episode of Investor Connect, Hall welcomes Patrick Michael Snyder, Executive Director at BizStarts.BizStarts brings entrepreneurs together from all backgrounds, ethnicities, and beliefs to create a collaborative learning environment that embodies positivity, inspires confidence, and develops people's capacity to achieve personal success and business growth. Working together, they are creating economic opportunity, communities with unique character, and a vibrant city with prosperity for all. BizStarts provides education, training, one-on-one coaching, and connections to resources. All services are free of charge.Patrick has tremendous experience running social and for-profit ventures. His largest wins are in the area of organizational growth. At the age of 27, Patrick started, grew, and sold Shoreline Magazine. The publication went from having two to 20 employees in roughly three years with Patrick as Founder and CEO. As Executive Director, He transformed The Illinois Travel and Tourism Association, Visit Illinois, from a 30-member club into a federation of Illinois Tourism Associations with a membership in the hundreds of thousands while increasing the budget by a factor of six!Patrick has excellent consulting and operations experience. While working with Billionaire, Best Selling Author Steve Kaplan, Patrick and Steve focused on “Consulting for Growth” for small to mid-size companies, associations, and chambers of commerce--Patrick also performed big client sales and customer service training events and consulting for companies like Panasonic, AT&T, Frito Lay, and Oracle. Patrick is a former Adjunct Professor at Kendall College, and Roosevelt University. As an educator, he is constantly searching for ways to enrich the lives of students. Patrick is also a published contributing author in the highly acclaimed book, “he Start-up Student” and has served on the advisory boards of several companies. Patrick served as Executive Director of the United States Association for Small Business and Entrepreneurship for 5 years, where he grew reserves from 28K to over 500K during that time! Most recently, Patrick was named  Executive Director at BizStarts Milwaukee.  Patrick has a BA in Communications from Eastern Illinois University, an IOM designation from the US Chamber's Institute for Organizational Management at the University of Notre Dame, and holds a graduate certificate in leadership from the University of Wisconsin, Madison. Patrick details his background before BizStarts, discusses how he sees the self-employment industry evolving, and some of the challenges faced in customer funding. You can visit BizStarts at , via LinkedIn at and via Twitter at . Patrick can be contacted via email at , and via LinkedIn at .  ____________________________________________________________________ For more episodes from Investor Connect, please visit the site at:    Check out our other podcasts here:   For Investors check out:   For Startups check out:   For eGuides check out:   For upcoming Events, check out    For Feedback please contact info@tencapital.group    Please , share, and leave a review. Music courtesy of .

Angela Burke | Founder of Black Food & Beverage Angela Burke owns a PR company that specializes in food marketing. Black Food and Beverage began as a passion project and grew into a mission "expanding the narrative by amplifying the voices of black F&B professionals. The stories of our community are robust and until we are included in conversations around food and beverage, the narrative remains incomplete. Support Black Food and Beverage by spreading the word about their work and getting connected through social media. Be sure to sign up for the newsletter, and purchase a Black Food & Beverage tote. Also, check out the following list of incredible folks who make the F&B industry a better place. Please support them and follow their work: Cuisine Noire, Equity at the Table (EATT), Adrian Miller, Therese Nelson, Radical Xchange, SheChef, Nicole A. Taylor, Bryant Terry, Michael Twitty, Whetstone Magazine, Korsha Wilson. Chef Evelyn Shelton | Chef/Owner of Evelyn's Food Love Chef Shelton took on culinary life full-time, after retiring as a hospital administrator. She always dreamed of opening a restaurant and went back to college to get a degree in culinary arts. Chef Shelton is a Kendall College grad, with years of experience managing healthcare food services and as a personal chef. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

Thanksgiving: The Great American Holiday Presented by Penelope Bingham Nine out of ten Americans eat turkey on Thanksgiving, and most do so around a family table. Food and tradition are the heart and soul of this most-loved, most-observed holiday. Thanksgiving has become the origin myth of America and the expression of deeply held American cultural ideals. As it considers the evolution of Thanksgiving, from the “First Thanksgiving” in 1621 to the present day, this program invites the audience to think about what this holiday and its food traditions mean for American culture and identity. Following lifelong passions for books and for cooking, Penelope Bingham began accumulating cookbooks over 40 years ago. Her personal collection of cookbooks now exceeds 2,000 volumes. She is particularly interested in the stories American cookbooks of the last two centuries about American culture and identity. She has given programs on American Cookbooks and Culture to libraries and cultural organizations throughout Illinois as a Road Scholar for the Illinois Humanities Council, as well as in conjunction with the Smithsonian's traveling exhibition, “Key Ingredients: America By Food”. She has also addressed the International Association of Culinary Professionals, the Culinary Historians of Chicago, The Wednesday Club of the Newberry Library of Chicago, the Cookware Manufacturers Association, and home economists of Kraft Foods. Her work with American Cookbooks and Culture was recently featured in Chicago Magazine and on WBBM/TV's “Table For Two”. Since 1990, she has been the volunteer “Cookbook Lady” for the Annual Book Fair of the Newberry Library of Chicago, preparing for sale the thousands of vintage cookbooks that are donated each year. Penelope holds degrees from Wellesley College and the University of Chicago. She is a member of the Culinary Historians of Chicago and the International Association of Culinary Professionals. Recorded at Kendall College on November 24, 2008 by WBEZ's Chicago Amplfied. www.CulinaryHistorians.com

Talk Turkey to Me! A Good Time in the Kitchen Talking Turkey & All the Trimmings Presented by Renee Ferguson “It's all about an all-American meal—turkey and dressing—and the queen of all things Thanksgiving is cookbook author Renee Ferguson.” Chef Bobby Flay/Food Network Renee Ferguson is a cookbook author and former Butterball turkey cooking expert who has fielded thousands of questions from stressed out people determined to cook a turkey dinner. Ferguson appreciates great food and time shared with friends and family while keeping stress to a minimum. It's an evergreen topic, which Ferguson will share her humorous insight, tips and tricks. We will talk turkey with her and share our favorite turkey traumas (and successes). We will also learn the back-story of Renee's unexpected appearance on Food Network in a “Throwdown!” with Chef Bobby Flay. The set up: “Nothing brings people together like a mouth-watering Thanksgiving turkey, and Renee Ferguson of Geneva, Illinois is the ultimate turkey expert. This former Butterball Talk- Line “Call Girl” and author of “Talk Turkey to Me,” thinks she is making turkey and dressing for a Food Network Special called “Talkin' Turkey.” What she doesn't know is that Bobby Flay is working on his own version of the perfect bird. Will beating the Iron Chef be gravy for this queen of turkey or will Bobby gobble up the competition? One thing is for sure, this will be a Thanksgiving Throwdown to remember.” Program recorded at Kendall College on November 6, 2010 by WBEZ's Chicago Amplified.

Damien Eftekhar is an experienced and versatile Executive Chef. He has a proven history of revenue-generating product development, R&D, Quality Assurance and customer relations in the food production industry. Damien got into the industry because he truly enjoys it and is skilled in a wide array of aspects therein from Product Development and Project Management through to Menu Engineering and cooking. He is a strong, customer-focused professional with a Bachelor of Science focused in Business/Management from University of Phoenix and an Associates Degree in Culinary Arts from Kendall College, Chicago, Illinois.In this episode….Damien Eftekhar grew up with a multi-cultural background courtesy of a grandfather who was ambassador to the Shah of Iran. His grandfather took Damien's father with him to places like Baghdad, Madrid, Rome, and Paris so when his father met and married his mother, a Michigan farm girl, he infused the family with a love of culture, food, and learning. Damien studied liberal arts in college but found he didn't love it so he took a few years off then started working in restaurants as server and bartender before moving on to work in “busy nasty brutal kitchen” where he discovered he loved every minute of it. So he went to Culinary School and, quote, “I've found my calling”.Damien doesn't work in the food industry for money or even a love of food, though he does love food: instead his primary drive is making people happy and he believes that food can make the most people happy. He has actively sought out any and all kitchen experiences he could have, from French and Italian to seafood restaurants, and all manner of fine dining kitchens. It was when he married and became a stepfather that he moved from restaurants to a corporate chef career so he could have more time to spend with his family.In this episode of What CEOs Talk About, host Martin Hunter and chef Damien Eftekhar discuss how much he enjoyed learning in difficult kitchen environments and relate many of his stressful chef experiences and fifteen hour days to the same highs and lows of entrepreneurship. They dive into why Damien believes restaurants will bounce back after COVID, how there's beauty even in fast food, and Damien's hope that hospitality industry workers will get both more respect and better pay going forward.

Beijing Duck and the Pandemic: The story of Chicago's iconic Sun Wah BBQ with Kelly Cheng, General Manager Times certainly have been challenging for our nation's restaurants during these pandemic times. Come join us as Kelly Cheng tells her savory story of her family's iconic restaurant and its place in Chicago's culinary history. Kelly will also regale us with the story of Chinese barbecue and the secret of preparing Beijing duck. And she will share how she and her family and their business have struggled through and survived the pandemic. A bit of history: Sun Wah BBQ started its journey in New York's Chinatown where it was crammed into a storefront hardly wider than nine lengths of roast ducks. Its founder, China-born Eric Cheng, continually refined his skills as a Hong Kong style barbecue chef. While Sun Wah did well, it was still “a crowded fish yearning for larger oceans,” Kelly Cheng said. Eric and wife Lynda took their four toddlers to Chicago and made their dream grow. In the spring of 1987, they opened Sun Wah BBQ in Chicago's Uptown neighborhood, a few doors away from the Argyle Redline Station. Over the next two decades, Sun Wah BBQ accumulated a legion of enthusiastic diners and the restaurant helped transform the neighborhood. The children became fixtures on weekends and holidays, learning the fundamentals that would help them ultimately expand their parents' heart and soul. In 2018, they received America's Classics award from the James Beard Foundation. By September 2008, three of the four children (Kelly, Michael, and Laura) grasped the baton to lead Sun Wah BBQ into its next phase. Each had been developing skills that would feed into the continued success of the restaurant. Kelly earned her MBA from DePaul University, Michael followed his father's teachings on mastering Chinese BBQ, and Laura completed her degree from the Kendall College of Culinary Arts. In 2009, Sun Wah moved around the corner to 5039 N Broadway, an historic building, four times the size of their Argyle restaurant. The Chengs were now able to showcase Chinese barbecue to the max, with their star dish, Beijing Duck, winning national acclaim. Kelly will give us a look at how this delicacy is made and carved at tableside. Quite a show indeed! (Warning: Attending this Zoom program may cause intense hunger pangs.) Recorded via Zoom on October 20, 2021 www.CulinaryHistorians.com

I want to introduce you to Angela Two Stars. She received her BFA in drawing from Kendall College of Art and Design in Grand Rapids Michigan. Angela is a Dakota from the Sisseton Wahpeton Oyate on the Lake Traverse Reservation in Sisseton South Dakota. She currently lives in St. Paul Minnesota and the first Indigenous artist to install work at the Minneapolis Sculpture in conjunction with the Walker Art Center. Her work will be an interactive space where you can move through the space and see and hear Dakota words in it's Native place. This work will be open to the public on October 9th of 2021. I encourage you to make a trip to this location and see this amazing piece. Who knows, you just may see me there as well. Let's jump into this interview with Angela. website: http://www.angelatwostars.com/

Val and Armin were happy to spend time with Margo as she works in her summer studio in Glen Arbor, MI. Margo Burian holds a BFA from Kendall College of Art & Design where she majored in illustration. After a successful 17 year career as a freelance illustrator, she has focused her talents and energy on creating paintings that celebrate the spirit of the natural world. Margo is represented by Tvedten Fine Art at https://www.tvedtenfineart.com in Harbor Springs, MI and Lake Street Gallery at https://www.lakestreetstudiosglenarbor.com in Glen Arbor, MI. Her website is: https://margoburian.net/home.html Artists mentioned in this episode: Margo has an artistic collaboration "The Advisory Board" with Carol Spaulding, Cre Woodard and Craig Weisse. Painting Mentor: Stuart Shils - http://stuartshils.com A fav artist: Ken Kewley - http://Kenkewley.com Artist in art history she admires: Fairfield Porter, Richard Diebenkorn Art Schools: https://kcad.ferris.edu and https://www.haystack-mtn.org/life-at-haystack Be sure to follow Art Ladders: The Creative Climb on Facebook at https://www.facebook.com/artladderswitharminandvalerie. Thank you for listening!

Jennifer Clark is Senior Vice President of Operational Excellence at Cresco Labs. She leads the organization's Quality, Environmental Health & Safety (EHS), and Continuous Improvement functions, ensuring that the company is delivering high quality, safe, and consistent products to customers with cost effective and efficient operations. She is a results-driven leader who builds highly effective teams and challenges the status quo to identify new and better ways of accomplishing objectives. Prior to Cresco Labs, she led multiple operational aspects within the healthcare industry at Abbott and AbbVie. Jennifer graduated with a science degree from the University of Illinois, however also attended the acclaimed Kendall College of Culinary Arts, owned a personal chef business for a short time, and is pursuing her Executive MBA from the Kellogg School of Management starting in the fall of 2021. Jennifer serves as a mentor and role model for other women leaders, hosting events focused on themes of women empowerment and giving back. In her free time, she enjoys cooking, traveling, playing tennis, and spending time with her family and friends. Speaking at: The Global Cannabis Executive Summit, A Gathering of Innovators, Pioneers, and Leaders in Toronto, Canada on Nov 2-3, 2021 Oh Hey, and I'm Marina. I am a technologist, mom, podcast host, leadership coach, cruciverbalist and aquarian ;) UNBOSSED IS… “Paths To Success of Amazing Women in Chicago” I welcome you to ask questions, participate, and join me as we explore these topics by emailing me at info@unbossed.io or visiting www.unbossed.io. Available on- Youtube:https://www.youtube.com/channel/UCDTz6_FepG04QTs1BjFLBjw/ Spotify: https://lnkd.in/eUhfH8E Apple Podcasts: https://lnkd.in/e7cWtBv Google Podcasts: https://lnkd.in/enjChPt And others.. --- Support this podcast: https://anchor.fm/marina-malaguti/support

Meal prepping has been around for a couple of decades now, and home cooking kit subscription services have increased substantially over the last 10 years. Living a healthy lifestyle and eating clean is becoming more accessible to all communities, including those with special dietary restrictions, those looking for paleo, keto and low-carb options, as well as those looking for healthier kid-friendly options. Mila breaks down the process of healthy meal prepping from planning and picking recipes to cooking strategies that help stretch your ingredients for days. She talks about which animal proteins are best to use, which healthy fats to use and how to create variety so you don't get bored.From a very young age Mila knew she wanted to be a chef. She attended Kendall College in Chicago, one of the top 5 culinary schools in the US, where she received both her culinary and bachelor's degree in restaurant and hospitality. After working in restaurants she ventured out and opened up her private chef business called Girl and the Kitchen. Besides being a talented private chef, Mila also runs a full service boutique catering business, a food blog, and has appeared on the Food Network competing on Super Market Stakeout, CBS, ABC, Fox News and countless other publications and channels showcasing her amazing recipes and cooking tips. What I respect the most about Mila is her deep knowledge of healthy cooking, figuring out an individual's macronutrients and how to prepare recipes using the cleanest, healthiest ingredients for her clients. She lives in the suburbs of Chicago with her husband, daughter and son. Find Mila here:website: www.girlandthekitchen.comfb: girlandthekitchenpagePinterest: mila_furmanIG: girlandthekitchenYoutube: Girl and the Kitchen

Meal prepping has been around for a couple of decades now, and home cooking kit subscription services have increased substantially over the last 10 years. Living a healthy lifestyle and eating clean is becoming more accessible to all communities, including those with special dietary restrictions, those looking for paleo, keto and low-carb options, as well as those looking for healthier kid-friendly options. Mila breaks down the process of healthy meal prepping from planning and picking recipes to cooking strategies that help stretch your ingredients for days. She talks about which animal proteins are best to use, which healthy fats to use and how to create variety so you don't get bored.From a very young age Mila knew she wanted to be a chef. She attended Kendall College in Chicago, one of the top 5 culinary schools in the US, where she received both her culinary and bachelor's degree in restaurant and hospitality. After working in restaurants she ventured out and opened up her private chef business called Girl and the Kitchen. Besides being a talented private chef, Mila also runs a full service boutique catering business, a food blog, and has appeared on the Food Network competing on Super Market Stakeout, CBS, ABC, Fox News and countless other publications and channels showcasing her amazing recipes and cooking tips. What I respect the most about Mila is her deep knowledge of healthy cooking, figuring out an individual's macronutrients and how to prepare recipes using the cleanest, healthiest ingredients for her clients. She lives in the suburbs of Chicago with her husband, daughter and son. Find Mila here:website: www.girlandthekitchen.comfb: girlandthekitchenpagePinterest: mila_furmanIG: girlandthekitchenYoutube: Girl and the Kitchen

Alana Carlson is a Ferndale-based artist who graduated from the Kendall College of Art & Design in Grand Rapids in 2003. She's featured some of her work in a couple of group exhibitions here in the Ferndale Library, along with showing in several esteemed gallery spaces over the years. She's also been a freelance portraiture artist, along with being the creator of the mural facing out from the Natural Food Patch here in downtown Ferndale, on 9 Mile. https://alanacarlsonart.com/about  https://www.nytimes.com/2020/05/01/arts/lynda-barry-diary-project.html https://thenearsightedmonkey.tumblr.com/post/111125141634/above-variations-on-our-daily-diary-practice https://www.instagram.com/thenearsightedmonkey/  

Howard Tullman is the General Managing Partner of two early-stage venture capital funds, Chicago High-Tech Investment Partners, LLC and G2T3V, LLC which focus on identifying and funding disruptive innovators. He was most recently the founding Executive Director of the Ed Kaplan Family Institute for Innovation and Tech Entrepreneurship as well as the first University Professor appointed at the Illinois Institute of Technology in Chicago. He was previously the CEO of 1871 (a Chicago-based tech incubator which was the home of 500 digital startups) and which, under his guidance and leadership, tripled in size and was named the Number 1 private business technology incubator in the world. Prior to his role at 1871, Tullman was the Chairman and CEO of Tribeca Flashpoint College and the President of Kendall College.  Tullman is a graduate with honors of Northwestern University and of its School of Law where he served as Chairman of the Editors of the Law Review and he is admitted to the Illinois Bar and to the Bar of the United States Supreme Court. Tullman is a world-class serial entrepreneur and has successfully founded more than a dozen high-tech startups in his 50-year career and created more than $1 billion in investor value as well as over 10,000 new jobs. He is a tireless supporter of entrepreneurs and a mentor to many startups, growing businesses of all sizes, political leaders and government agencies as well as a board member of several of Chicago's fastest-growing tech companies. He has written over 30 books and writes a regular weekly column on The Perspiration Principles for INC. Magazine which reaches over 2 million website visitors a week. He lectures on technology trends, innovation, entrepreneurship and change management all across the world as well as at the Kellogg School of Management and the Law School at Northwestern University where he is an Adjunct Professor.

Carlene Frances holds a BFA in painting and drawing from Rocky Mountain College of Art and Design. She attended Kendall College of Art and Design in Grand Rapids, Michigan before moving to Colorado in 1974 where she currently resides. She paints with oil and her work is inspired by Asian design elements and eastern philosophy. She applies the Buddhist principle of Shunyata–dwelling in emptiness, to her canvases by eliminating the unnecessary so the necessary may speak. Frances has been exhibiting professionally since 1997; her work has been featured in major national and international exhibitions too numerous to list here, and her presence in corporate collections is also too numerous to list, but you can find this information on her website Carlenefrances.com

In this episode, my colleague Marisa Moon and I are diving into a very interesting, hot topic of intermittent fasting. Here is a glimpse into what you're about to learn from this episode: How Marisa's life changed because of particular shifts in her nutrition (healing from IBS and combating ADHD symptoms) What is intermittent fasting (IF)? What are the benefits you can get from it? How to do the IF the "right way" Why breakfast isn't always necessary How to implement intermittent fasting to lose weight, reduce cravings and multiply your energy levels What fasting can do for your health and much more Timestamps: 3:04 Marisa's health transformation story 7:17 Overcoming challenges following her lifestyle changes 12:48 What is intermittent fasting? 17:32 What about breakfast, the most important meal of the day? 21:51 How to do the intermittent fasting the right way 26:12 How to transition to IF with ease and make the best out of it (what to eat!) 31:45 RESET method 38:49 Are there benefits for extended fasts (24 hrs +)? 42:30 Marisa's healthy habits for a better quality of life Check out Marisa's bio: Driven by the discovery of her non-celiac gluten intolerance in 2013, Marisa entered the field of nutrition with a recipe blog called My Longevity Kitchen and obtained a certificate in Culinary Arts from Kendall College of Culinary Arts in Chicago. The early blogging and culinary experiences provided Marisa with collaborative opportunities from businesses like the cutting-edge cafe called Hi-Vibe Superfood Juicery. Starting as the Paleo recipe developer and then earning the title of nutrition researcher, content creator, and marketing manager, Marisa wore many hats over the next 5 years. Today, Marisa focuses her practice on 1-on-1 health coaching that fuses together health + life coaching to help busy adults put an end to the confusion about what's healthy—and finally achieve results that last. Other projects include hosting The Foundation of Wellness podcast, public speaking, writing for the Primal Health Coach Institute blog, and teaching Intermittent Fasting for the LIFEomic community, and inside her signature online course. After 5 years of intermittent fasting in her own life—to combat ADHD symptoms and sluggish energy—and then educating others in workshops, podcasts, and summits, Marisa is becoming known for her flexible I.F. approach that emphasizes nutrient-dense foods and intuitive, enjoyable fasting. You can find Marisa here: www.marisamoon.com https://instagram.com/marisa_moon_ Grab a free guide: https://www.marisamoon.com/iffreedom

Today's guest is Jose Garces, Father, farmer, food and drink lover, restaurateur, James Beard Award winner, author and Iron Chef. A second-generation Latin American, Garces was born to Ecuadorian parents and raised in Chicago. His culinary passion was cultivated at a young age by his paternal grandmother,, who taught him the Latin way of cooking. After graduating from Kendall College's School of Culinary Arts, Garces worked in top-rated professional kitchens fromSpain to New York City before moving to Philadelphia and opening his first restaurant in 2005. He has since emerged as one of the nation's leading chefs; owning and operating over a dozen restaurants, a thriving event/catering division and non-profit organization as well as a 40-acre organic farm in Bucks County, PA. Chef Garces is also the author of two cookbooks, The Latin Road Home and Latin Evolution. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate A Hungry Society is powered by Simplecast.

Making a living as a professional artist can be tricky with the cost of art school on the rise and lucrative art jobs hard to find. Despite this challenging backdrop, Dayna Walton, a 21-year-old Grand Rapids artist has set herself up well to hit the ground running after she graduates from Ferris State University's Kendall College of Art & Design this spring.

In this episode we had the pleasure of speaking with Wanda Cole-Nicholson, Founder of VinBev.  In this episode we speak to Wanda about:  Riesling Transitioning from one career to another in the same industry Studying for the Master Sommelier exam Seeking high quality wine at a lower price point And so much more…………. Wanda's Bio  Through her culinary experiences working as a Sommelier, Wanda Cole-Nicholson has been inspired to create pairings that showcase the complexities of different cuisine. She has crafted and implemented beverage list and wine and spirits training programs. Her education includes Advanced Sommelier Certification from The Court of Master Sommelier's and a Bachelor of Arts from the University of Missouri in Spanish. She plans to sit for the Master Sommelier exam in 2018. She has been fortunate to have worked for many of Chicago's world class establishments and institutions including ¡Salpicón!, Kendall College, Mercat a la Planxa, NaHa, and BR Guest Restaurants.  In October of 2009 she created Vinterpretation offering wine consulting, education, and event planning.  After several years of working multiple facets of the business with experience in tow, she was inspired to continue the next phase of her consulting career via the creation of Dallas-based VinBev.  When not working, studying, or home making, she enjoys tasting wines from all over the world, as well as educating others on the joy of wine and spirits. The Last Sip: When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Pandora Stations – Incognito and Brand New Heavies, Roots For more information: www.vinbev.com Social Media: Instagram: @vindiva7 Facebook: @wanda cole-nichloson

Christopher Koetke began cooking professionally in 1982 at local restaurants in his hometown, Valparaiso, Ind., and soon moved to Chicago for a position at L'Escargot on Halsted. Eager to expand his knowledge of fine cuisine, Chris traveled to France where he honed his culinary skills in some of the country's finest kitchens. Upon his return to the States, he began a five-year tenure at Le Francais in Wheeling, Ill., and then became the Executive Chef of Chicago's critically acclaimed Les Nomades restaurant. Chris is the host of Let's Dish on the Live Well Network and has been an instructor at The School of the Culinary Arts of Kendall College since January 1998. He became Dean in 2005 and is now Executive Director.

Rick is the Executive Chef and proprietor of Antique Taco located in Chicago. The menu at Antique Taco reflects his experience from every kitchen he has worked, his experience from Kendall College, and from his travels abroad. What makes his restaurant truly special is that it is the ultimate fusion of everything his loves from meaningful food, to antiques, and working with is incredible wife Ashley. Hit play, listen to Chef Ortiz and become UNSTOPPABLE!