Events

2013-2014 Academic Year Closing Activities

Awards Ceremony. Graduation Thanksgiving Mass. Graduation.

Baker's Dozen

April 10, 2014 6:00 pm - 7:15 pm Join us for an exclusive showcase of Lexington's Baking & Pastry…

Counselor Visit Day

Tuesday, April 8, 2014 2 sessions to choose from: Morning: Registration begins at 9:00 am; 9:30 am…

DICED Competition

Thursday, February 27 from 6:00 pm - 9:00 pm. Join Lexington's students, staff and faculty at the…

A Philosophical Discussion on Beauty

Join Dr. Denis R. McNamara and the Lexington College Class of 2014 for an insightful discussion on…

Taste the Difference

Industry Advisory Board Samples Students' Work at Annual Tasting Fair

One of the benefits of being on Lexington’s Industry Advisory Board is the chance to attend the annual Tasting Fair showcasing the work of students taking Menu Planning, Garde Manger and Strategic Marketing. 

Menu Planning, a class for students specializing in Restaurant Management, Culinary Arts or Gastronomy, treats the menu as a strategic document.  While professor and restaurant owner Jennifer Monti explains menu pricing, menu engineering and formulating a business plan based on strategic menu choices, students design dishes and concepts for the restaurants of their dreams.  Then they bring it all down to earth by designing a menu of passed hors d’oeuvres for Lexington’s annual Tasting Fair.  The menu items are then divided between the two courses working in the production kitchen.

Garde Manger, taught by full-time culinary arts professor Alex Erdmann, is the science of the “cold kitchen.”  It includes such things as: smoked and cured foods, salads, sausages, pâtés, pickled foods and condiments.  Because their preparations typically take place away from the hot line, garde manger also includes hot hors d’oeuvres.  For the Tasting Fair, the class prepared chicken skewers, brie on walnut toast with seasonal preserves and turkey sliders.

Introducing Kelly O'Leary as Newly Appointed President

Board of Directors Introduces Kelly O'Leary as President of Lexington College

The Lexington College Board of Directors is pleased to announce the appointment of Professor Kelly O’Leary as President of Lexington College.  For the past three years, Professor O’Leary has served on the faculty in the Hospitality Management Department.  Since July, she has served as Vice President of the College; her role as President becomes effective immediately.

Professor O’Leary has a passion for building culture by educating and inspiring the next generation of women.  Professor O’Leary was selected as the ideal candidate to shepherd Lexington College through its imminent growth phase due to her years of experience in leading, training and developing young women.  The Board of Directors is confident that she will be an inspirational guiding force for students, faculty, and staff.

Lexington Remembers Charlie Trotter

Memories of Charlie Trotter's Interest in Lexington and His Impact on Women in Restaurants

“Charlie Trotter brought a singular mix of elegance, service, and innovation to the restaurant world and the customer experience that set the bar high for many. He leaves a rich legacy," former Lexington College President Dr. Susan Mangels said, remembering the heyday of Charlie Trotter’s when Lexington students enjoyed field trips to his famous restaurant in Lincoln Park. 

Charlie Trotter was always known for encouraging students, though his was a path of discipline and detail.  Lexington student Adriana Jurado (BAS, 2008) should know.  She met Trotter on a Lexington visit and landed a job at his restaurant after graduation.  She worked personally with Charlie Trotter as Director of Private Functions until he closed the restaurant last year.

Teaching Students to Walk the Walk

Professional Runway Model Talks About the Power of Professionalism and Image in Any Industry

What do the hospitality industry and the cutting edge world of modeling have in common? Turns out a lot.

“Bing really stressed the importance of professionalism which correlates directly with hospitality,” said Lexington freshmen, Tyra Kemper (2017, Elgin, IL).  It’s all about carrying yourself in a way so that you are respected. No matter what industry you are in.”

Bing Shen-Bourdage left her home in Toronto, Canada at age 19 with her sights set on the runway. She knew it was going to be a risk. Moving across the Atlantic to pursue and work on her dream was no small matter. “How am I going to meet people? Where am I going to live? How can I pack all my things in one suitcase?!” And most daunting, “What if I’m not successful?”

Benefit Honorees Challenge and Inspire

Chris and Mary Anne Yep from Triune Health Group Give Lexington Students Advice and Confidence About Starting Their Own Businesses

In a warm and casual afternoon get-together, Lexington students had the chance to chat intimately with this year’s Scholarships for Service Annual Benefit Dinner honoree.  Chris and Mary Anne Yep, owners of Triune Health Group, spoke about how they started their business, which helps employers control health care costs while providing their employees with good health insurance, worker’s compensation and wellness options in the workplace. 

Their first question came from Regina Torres (Class of 2016, from Ann Arbor, Michigan).  “Here at Lexington I am specializing in Event Planning.  After Lexington, I plan to go get my MBA, with a focus on fashion business, IESE, a well-known Business School in Spain.  I am concerned about women and culture.  I believe that for our culture to flourish, women need a new vision based on dignity and service, intelligence and strength.  I know that Crain’s Chicago Business magazine named your company ‘Chicago’s Best Place to Work for Women in 2012.’  How did you accomplish that and what does it mean?”

The Vanilla Business Up Close

The Vanilla BusinessLocal Family-Owned Company Hosts Lexington Students For An Insider’s View Of Entrepreneurship And High-End Food Products

Beth Nielsen of Nielsen-Massey, a Waukegan based company famous for their high quality vanilla extract, welcomed Lexington students to her demo kitchen and factory on Friday, October 25th. Nielsen and her two brothers are third generation owners of the hundred and six year old company.

Pastry Chef-Instructor Cheryl Brookhouzen organized the outing. The students had the chance to taste Madagascar Bourbon vanilla, Tahitian vanilla, Indonesian vanilla and Mexican vanilla. “I was surprised how different each one looked, smelled and tasted,” reported Maria Miranda (Class of 2015, from Michigan), “ and I never knew that vanilla is indigenous to Mexico.”

Nielsen is a super-taster, which helps her identify the various flavor components of different vanillas. She works with chefs to identify which vanilla, or other pure natural flavors her company produces, such as pure orange extract or rose water, will best complement the flavors of the chefs’ recipe. She particularly likes to work with vanilla in savory dishes. She uses it in red sauces to tone down the acidity while elevating the natural tomato and garlic flavors. “What many people don’t know,” says Nielsen, “is that vanilla, like salt, is not only a flavor on its own, but it also enhances other flavors.” Next week, she is off to the James Beard House in New York City where she will educate chefs on how high quality vanilla can enhance their dishes.

Student Spotlight: Meg Aldrich '15

by Carolyn Jummati

At Lexington College, the name Meg Aldrich is well-known due to her talent for the baking and pastry arts. Since the 20-year old Springfield, IL native came to Lexington in the Spring of 2013, she has been shared her baking creations with the student body frequently. Natural talent, passion, and a lot of experience have made Aldrich the polished baker that she is today. With a young woman like this walking around the school, we had to sit down with her for an interview to find out how she got to the point that she is today.

Culinary Kids

Ana Hantke Guixa, 7th grader at St. Mary of the Angels schoolSt. Mary Of The Angels School Invites Lexington Volunteers To Teach Cooking

Elizabeth Fregoso (Class of 2014, from Chicago) hardly knew what she was getting into when she volunteered to teach cooking at St. Mary of the Angels after school program. First of all, she had to make lesson plans for four weeks of 5th – 8th graders then four weeks of Kindergarten – 4th graders. “It’s hard to know what is appropriate for an 8 year old. Obviously, knives are out.” Elizabeth says, “and how to make it all fit into an hour, clean up and get back to Lexington in time for a 5:30 Interior Design class—that’s hard!”

On top of that, there is the purchasing. Elizabeth’s last Facebook post showed a harried college student loaded down with bags. “This is so embarrassing,” she posted, “I’m on the train during rush hour taking up the seat next to me with luggage, back pack, knife kit, messenger bag and two grocery bags… all filled with food! I am in desperate need of a car!” Luckily her friend and classmate at Lexington, Petra Matos (Class of 2014, from Chicago) has been available to help some Wednesday afternoons.

Discovery By Doing

Vice President, Kelly O’Leary with Kristal MontielInternship Presentations And Awards Celebrate Experiential Learning At Lexington

As crazy as it is to return to school in September and have a major project and presentation due only two weeks later, student internship presentation day is an exciting time at Lexington College. Internship II students, having completed a twelve week internship, gave power point presentations and Internship I students, after their six week internships, gave verbal presentations before their display boards. This is their moment to display the hard work and effort put out in real job experiences. As Vice-President Kelly O’Leary told them, “By immersing yourself in real work you have uncovered the inner logic of a job and become capable of understanding it with greater depth. In internships you have observed how businesses work, how different people work and how YOU work!”

Baking and Pastry Club

by Carolyn Jummati

On Monday, September 23rd after class was out and most students had gone home for the night, the halls of Lexington College were filled with the comforting smell of warm, fresh bread. The Baking Club, led by Chef Cheryl Brookhouzen, Executive Pastry Chef at the Marriott in Chicago, and student leader Meg Aldrich, was having its first official meeting. Students picked recipes the previous week for what they would like to make. There was everything from brioche and sourdough bread, to individual strawberry shortcakes. Students learned basic bread making techniques such as kneading and scoring the dough, and Chef Cheryl shared her own tips from the various experiences she has had as a baker and pastry chef.

Lexington College

866.647.3093
admissions@lexingtoncollege.edu
310 S. Peoria Street
Chicago, IL 60607
312.226.6294