Frontera Scholarship at Kendall College – Chicago Recipient to Receive Full Tuition to Study Culinary Arts

CHICAGO, April 3, 2008 – Through the generosity of the Frontera Scholarship Fund, a Mexican-American Chicago Public Schools (CPS) graduate will be given the opportunity to pursue his/her dream of a career in the culinary arts at Chicago’s own Kendall College, one of the nation’s premiere culinary degree programs. The scholarship will cover direct tuition costs for the college’s two-year associate’s degree program in culinary arts or baking and pastry.

 

In order to qualify, students must be of first- or second-generation Mexican origin. In the case of second-generation applicants, at least one parent must have been born in Mexico. Applicants need at least a 2.5 high-school grade-point average and must be a current senior or have graduated within the last year from a CPS high school. He or she must also demonstrate some level of foodservice experience or have participated in high-school culinary classes and be accepted as a student at KendallCollege.

 

“The Frontera Grill and Topolobampo restaurant teams are proud to be able to offer a deserving student the opportunity to attend culinary school,” said Rick Bayless, restaurant founder and nationally renowned expert in authentic Mexican cuisine. “We are committed to supporting culinary education for those who might not otherwise be able to afford it and are proud to work with KendallCollege to accomplish that.”

 

The scholarship combines financial support with rich cultural and community-service experiences. The recipient will accompany the Frontera Grill/Topolobampo team on its

annual visit to a particular area of Mexico for a four-day immersion in the region’s culture, food and music and will also participate in the company’s annual Fontera Farmer event and other community events held in conjunction with Green City Market.

 

“KendallCollege is honored to be chosen by the Frontera Scholarship Fund to provide educational opportunities to Chicago’s future culinarians,” said Chris Koetke, dean of The School of Culinary Arts. “Our intensive programs are designed to prepare students for a diversity of culinary-arts careers. Starting with a solid proficiency in culinary arts, our students are given a well-rounded education that also includes business management, leadership, communications and other disciplines necessary to prepare them for leadership roles in the culinary industry.”

 

Applications are due no later than May 1, 2008, and are available from KendallCollege by calling (312) 752-2006. The recipient will be chosen by a highly respected panel of foodservice and community leaders and begin school in the 2008 fall term.

 

About the Frontera Scholarship Fund

The mission of the Frontera Scholarship Fund, established by Rick and Deann Bayless and the Frontera Grill/Topolobampo team, is to provide Mexican-American students the opportunity to attend culinary school. The fund is partially supported by a dollar added to the price of each bottle of wine sold at the restaurants. A world-renowned expert on contemporary regional Mexican cuisine, Rick Bayless shares his knowledge with the world through his award-winning restaurants, cookbooks and PBS television series, “Mexico – One Plate at a Time.”

 

About KendallCollege

Founded in 1985, KendallCollege’s School of Culinary Arts is among the premiere culinary-training programs in the United States, offering associate’s and bachelor’s degrees and certificates in culinary arts as well as associate’s degrees and certificates in baking/pastry. Kendall occupies a stunning, urban “Riverworks” campus in Chicago.  The American Culinary Federation has accredited the culinary arts program since 1988. For more information, visit www.kendall.edu or call (866) 667-3344.