Nowadays, snowflakes aren’t the only white things falling. ’Tis the season for truffles, most notably those ever so opulent white truffles, raining down upon dishes to substantially up the ante on autumnal luxury. The Italian gems have found their way onto a few menus and specials around Chicago.
Turkey and stuffing being quintessential components of a well-rounded Thanksgiving meal, it makes sense that gluttonously stuffed turkeys would rise to prominence as well. Case in point: turducken. The infamous chicken-stuffed-duck-stuffed-turkey is a bit of a gratuitous indulgence for some, but lately for chefs, it’s an opportunity to get whimsical.
The past week has been quite a whirlwind! I officially started in my new capacity as the executive director of the Kendall College Trust, which is a not-for-profit that provides need-based scholarships to culinary and hospitality students. It’s a mission dear to me since I attended the Kendall College culinary program. I was an unfulfilled attorney who made a huge career change into the culinary world well over a decade ago, and Kendall provided a strong foundation upon which I have built my new career. Now being in a position to help others pursue their dreams is very exciting.
