Chicago's Largest Culinary School

Welcome to Cooking and Hospitality Institute of Chicago (CHIC), a top choice among Chicago cooking schools. The mission of the CHIC is to prepare students to fulfill their career aspirations and to meet the needs of the food–service industry through quality culinary, pastry arts, hospitality and general education curriculums of higher education.

Our objective is to:

• Educate students in the basic academic, technical, communications, and critical–thinking skills necessary to function in a dynamic food–service marketplace

• Instill in students an appreciation of learning as a life–long commitment through the breadth and depth of a higher–education curriculum.

• Build programs that meet the ongoing needs of our diverse student population.

• Serve as an interface between the food–service industry and students as part of their educational experience–to be the very best among cooking schools Chicago has to offer.

Our vision is to demonstrate excellence and to be recognized as the premier provider of higher education in the multi-faceted hospitality industry.

Introducing Le Cordon Bleu
We are proud to offer Le Cordon Bleu Culinary Arts Program. At CHIC, we offer two culinary programs – our Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts (AAS) and our Associate of Applied Science Degree in Patisserie & Baking. Both feature comprehensive curricula that will season you for a career in the food service industry.

To request more information on our programs, or if you have questions about CHIC, click here to complete our short, no-obligation form.

From: http://culinary-art.org/cooking-institute-chicago

Bayless honored for Chicago culinary excellence

by Kate Radway

The Chicago Culinary Museum and Chefs Hall of Fame honored one of Chicago’s finest Wednesday evening, with the induction of Chef Rick Bayless of Topolobampo and Frontera Grill.

Bayless is the third Chicago chef to be inducted into the Chefs Hall of Fame following Charlie Trotter of Charlie Trotter’s in 2006 and Jimmy Bannos of Heaven on Seven in 2007. Trotter was on hand to award Bayless his trophy at the Loop’s Palmer House Hilton, where the event was held.

“I am not usually a person that is without words, but I feel sort of without words right now,” said Bayless as he addressed the crowd.

“I hop out of bed every morning thankful not only that I was able to follow my passions but that it landed me here in Chicago because I love Chicago, and I love what’s happened to our city,” Bayless said.

Bayless, who was born to an Oklahoma family of restaurateurs and grocers, moved to Chicago in 1987 opening Frontera Grill, a restaurant that specializes in “contemporary regional Mexican cooking,” and is located on Clark Street in the River North area.

Bayless has won numerous awards over the years including a 1991 James Beard Award for “Best American Chef: Midwest” and a 1995 James Beard Award for “National Chef of the Year.” Bayless was also honored as “Humanitarian of the Year,” by the Beard Foundation in 1998.

“Twenty years ago Mexican food in America was really more of a Tex-Mex thing consisting of such exotic dishes as fajitas or burritos and containing those commonly used south of the border ingredients like sour cream, shredded Colby Jack cheese and flour tortillas,” said Steve Dolinsky, a 12-time James Beard award winner for his TV and radio work, during his introduction of Bayless.

“Over the years and with almost a rigorous single-minded vision Rick has forced not only Chicago but the country to rethink how we approach Mexican cuisine just like Julia Child tackled the French repertoire,” he added. “Rick jumped head first into what is commonly referred to as authentic regional Mexican cuisine. Hello warm hand-made Mexican tortillas!”

The event also included a “wandering feast” by Chef Stephen Henry of the Palmer House Hilton and was assisted by local culinary schools, including: the College of DuPage, the Cooking and Hospitality Institute of Chicago, Elgin Community College, French Pastry School and Washburne Culinary Institute.

Read more at news.medill.northwestern.edu

Back to school: Cooking classes

Compiled by Elizabeth Owens-Schiele |Special to the Chicago Tribune

Chicago is cooking! The more than 150 listings here include 13 new venues this year. We have divided the list into subject categories listed alphabetically, from "baking, candymaking" to "wine and spirits." This information was provided to the Tribune by the schools. For more complete information on schedules or locations, contact the school or check its Web site. Inclusion does not imply endorsement by the Tribune.

BAKING, CANDYMAKING

Lori's Cakewalk Chicago, 1741 W. 99th St. Hands-on classes in baking, cake and cookie decorating, candymaking, gum paste, fondant, gingerbread houses. Also, children's classes. From $15. 773-233-7335 or cakewalkchicago.com.

Chocolate Inspirations, 233 Town Acres Ln., Roselle. Private and semi-private hands-on chocolate classes for all levels. Tempering, molding, decorative techniques and ganache. $85-$375. 630-894-0898 or chocolateinspirations.com.

Lé Dessert Chicago. Demonstration and hands-on lessons in French baking, pastry and chocolate in Chicago and North Shore homes. One-on-one or small groups. From $495. 312-217-0498 or www.ledessert.com.

Wilton School of Cake Decorating and Confectionery Art, 7511 Lemont Rd., Darien. Classic cake decorating classes for amateurs and professionals plus cake sculpting, pies/tarts and cookies. Courses offered year-round. $85-$1,000. 630-985-6077 or wilton.com. Wilton classes also are available in craft and specialty retail stores. $10-$25. 800-942-8881 for locations.

CHILDREN

Chefs for a Day. Hands-on or demonstration programs in western suburbs for grades K-high school. Customized classes for adult and children's parties. Fees vary. Also classes at Burr Ridge Park District for moms with kids. $20-$45. 630-835-7026 or chefs4aday@sbcglobal.net.

Pamela Durkin, 175 E. Delaware Pl. Classes concentrate on presentation, hygiene, nutrition. $20 per hour, 2-hour minimum. 312-498-1398 or pamsd1@sbcglobal.net.

A Kid's Kitchen, 1603 N. Aurora Rd., Naperville. Birthday parties, classes and culinary camps year-round. Teen classes, too. $25-$200. 630-983-3663 or akidskitchen.com.

The Kids' Table, 2337 W. North Ave. Themed children's classes plus hands-on classes for the entire family. Starting at $25. 773-235-2665 or kids-table.com.

Pied Piper Parties & Playschool, 2864 N. Lincoln Ave. Hands-on classes for children ages 2 years and older. Seasonal sessions 8-10 weeks long. Starting at $30. 773-472-8888 or www.piedpiperparties.com.

Stacey Schwartz. Healthy eating, fun foods and kosher cooking classes in her home or yours for ages 5-15. Rates vary. 847-933-9894.

ETHNIC

Alliance Francaise de Chicago, 810 N. Dearborn St. Cooking demonstrations and wine tastings led by area chefs, plus hands-on classes focusing on French cuisine. $45-$85. 312-337-1070 or af-chicago.org.

Ranjana Bhargava. Authentic vegetarian Indian cooking taught in four-class series ranging from simple to elaborate menus. Private classes available. $240 per series. 773-355-9559 or indiancookingclass.com.

Heat and Spice Cooking School, 925 W. Cullom Ave. Chef Joe Sochor teaches hands-on, introductory classes in Thai, Indian and Mexican cuisine. Most classes $75. 773-742-2331 or heatandspice.com.

Naveen Sachar. Hands-on private or group classes on northern Indian and Thai cooking. $50 includes meal. Classes daily. 773-230-9320 or learnasiancooking.com.

Tom Wasabi In-Home Cooking. Make sushi and pasta in a party setting in your home. Classes, for up to 8 students, $300 plus food. 847-395-5768 or tomwasabi.com.

What's Cooking, Burr Ridge. Cookbook author Ruth Law offers demonstration and hands-on classes in Asian, Malaysian, Indonesian and Indian cuisine. $80. 630-986-1595 or lawcooks2@netscape.net.

Kurt Youngmann. Regional Chinese hands-on classes in students' homes. $450 per person plus $120 food fee for six lessons. 847-509-9161 or tgobbi@comcast.net.

HEALTHFUL AND VEGETARIAN

Silvia Abel-Caines. Hands-on vegetarian cooking classes on the benefits of vegetables, whole grains and raw nuts. $20. 11 a.m. Last Sunday of every month. 630-234-6989 or sabelcaines@gmail.com.

Global Organic Designs Lifestyle Services. Lecture and demonstrations to groups, companies, organizations on preparing easy, earth-friendly global cuisine. Also kitchen organization and entertaining. 773-508-9208 or god-dess.com.

To see more go here - source: chicagotribune.com.