go mobile with our app!

News Room

Feb 2, 2011

Stephen J. Miller Judges International Culinary Competition at Kendall College, February 2, 2011


Chicago—February 2, 2011—Culinary students from around the world visited the Kendall College School of Culinary Arts to prepare locally inspired dishes from their native countries in a global cooking competition on January 27 - 28. Teams from schools in seven countries and the Laureate International Universities Culinary Network joined Kendall College in this two-day competition.

Kendall College Hosted Global Culinary Competition for International Students

Students required to prepare locally inspired dishes featuring their country’s cuisine

Chicago—February 2, 2011—Culinary students from around the world visited the Kendall College School of Culinary Arts to prepare locally inspired dishes from their native countries in a global cooking competition on January 27 - 28. Teams from schools in seven countries and the Laureate International Universities Culinary Network joined Kendall College in this two-day competition.

Participating schools and countries included: Universidade Potiguar in Brazil; Universidad Latina de Costa Rica, Heredia; Universidad de Las Américas in Ecuador; Universidad del Valle de México (two teams); Royal Academy of Culinary Arts in Jordan; Universidad Interamericana de Panama; and Kendall College in the United States.

National competitions were conducted at the various campuses throughout the past three months to determine the teams that would participate in the global competition. On Friday, the finalists had three hours to prepare for their high-end four-course meal for the following day. On Saturday, each team had an additional 2 ½ hours to finish their dishes and 30 minutes to serve all four courses to the judges.

Chef Steve Jilleba, CMC, CCE, AAC, corporate executive chef for Unilever Foodsolutions North America and manager of Team USA in the Culinary Olympics, led the panel of judges. A competition veteran, Jilleba has garnered dozens of awards, including a handful from the American Culinary Federation and an impressive nine gold medals from various International Culinary Olympic competitions. The panel of judges also included Stephen J. Miller, CMC, vice president and chief operating officer for Midway Airport Concessionaires and a World Association of Chefs (WACS) approved judge; Chef Leo Waldmeier, retired executive chef of The Drake Hotel in Chicago; and Chef Carlos Gaytan, owner of Mexique in Chicago.

It was a very close competition with less than 1½ points separating first and third place. The winning team was Valeria Cota and Marcela Ramirez from Universidad del Valle de Mexico, who returned home with The Laureate Culinary Cup and gold medals. Their dishes included a Tarasca soup with shrimp and a main course of duck with a traditional manchamanteles, which is a typical mole from Oaxaca and Puebla in Mexico. The Kendall College team of Alison Honiotes and Adam Harralson came in second with their entries that included a trio of raw oysters appetizer and a pheasant saltimbocca main course. Third place went to the team of Mohamad Irshied and Khaled Haddad from the Royal Academy of Culinary Arts in Jordan.

“Kendall College is proud to have hosted this first-ever competition for culinary students worldwide,” said Christopher Koetke, CEC, CCE, dean of the Kendall College School of Culinary Arts and vice president of the Laureate International Universities Centers of Excellence in Culinary Arts. “This lively competition gave us the opportunity to celebrate our dynamic network of culinary programs and highlighted diverse cuisines and indigenous foods from around the world.”

“This competition was particularly unique,” said lead judge Chef Steve Jilleba. “The winning team should be so proud of their accomplishment because it’s especially challenging for them to cook in a country different from their own using different equipment with which they may not be as familiar.”

About Kendall College

Kendall College, which celebrated its 75th anniversary in 2009, offers undergraduate degrees in early childhood education, business, culinary arts and hospitality management. Current enrollment is approximately 2,400 students. The school occupies a stunning “Riverworks” campus near downtown Chicago. Kendall College is accredited by the Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org, 312-263-0456. Kendall’s School of Education is approved by the Illinois State Board of Education for its certification preparation program that leads to Illinois Type 04 Teacher Certification. Kendall College is a member of the Laureate International Universities network.

About the Laureate International Education Universities Network

Laureate Education, Inc. is a trusted global leader in providing access to high-quality, innovative institutions of higher education. The Laureate International Universities network includes more than 55 accredited campus-based and online universities. Our more than 600,000 students are part of an academic community that spans 25 countries throughout North America, Latin America, Europe, North Africa, Asia and the Middle East. Laureate universities offer more than 130 undergraduate, master’s and doctoral degree programs in fields including architecture, art, business, culinary arts, design, education, engineering, health sciences, hospitality, information technology, law and medicine. President William J. Clinton, 42nd President of the United States, serves as honorary chancellor of the Laureate International Universities network, a role in which he offers advice on social responsibility, youth leadership and increasing access to higher education. For more information, visit www.laureate.net.

Media Contacts:
Amelia Levin, 312-320-9459, Amelia@amelialevin.com
Amber Cerda, 312-752-2472, acerda@kendall.edu