肯代尔大学餐厅The Dining Room前烹饪导师和行政主厨Beverly Kim开设餐厅Parachute！
芝加哥，2014年6月18日，Beverly Kim，肯代尔大学西餐西点学院毕业生，肯代尔高评级餐厅The Dining Room的前厨师导师和行政总厨，于5月底在芝加哥开设了自己的餐厅Parachute。Parachute餐厅（www.parachuterestaurant.com）承载了Kim和她的丈夫Johnny Clark的梦想，他们曾经在芝加哥餐厅Bonsoiree（现已停业）一起担任过厨师。这家新的40座的餐厅之前是一家面包店，位于芝加哥Avondale社区。餐厅里将传统韩式烹饪风味、质地和技巧与当地来源食材和创意摆盘元素相结合的高档菜单，反映出了Kim的韩裔美国人血统。
开业菜单上的自助小菜包括五花肉、绿豆煎饼配朝鲜泡菜、黑蒜和鸡蛋，腌制的生马鲛鱼配青芒、芝麻沙拉和茴香。主菜包括：鳊鱼配辣椒酱、焦糖姜和绿豆芽；素食开胃菜包括：烤芦笋、香菇饺子（韩式饺子）配荞麦、酸奶芝士和杏仁。Parachute也提供更小份的小吃如土豆/荨麻油炸丸子配辣梅酱，以及面条、米饭、火锅和一些创意甜点。
Kim因参与一档火热烹饪节目《顶级大厨》（Top Chef）（由Bravo有线电视网播出）第9季的烹饪竞赛而在美国家喻户晓，第9季于2011年11月2日至2012年2月29日期间共播出17集。在节目播出期间，Kim（于2000年从肯代尔大学获得西餐西点副学士学位）那时正担任芝加哥千禧公园（Millennium Park）费尔蒙酒店（Fairmont）的亚洲西餐大厨。尽管《顶级大厨》的评委在第11集时淘汰了Kim，但是她在“最后机会厨房”（“Last Chance Kitchen”）当中赢得了一系列烹饪比赛，这使她获得了于第14集重返比赛的机会。最终她从29名参赛者当中脱颖而出成功闯入前四名。
Kim在芝加哥地区出生，在伊利诺伊州丹尼森（Downers Grove）市外长大。从小时候起她就一直在厨房里为家人准备韩式菜肴，为朋友的生日烘焙蛋糕，之后她又用一顿经典法式菜肴震惊了她的父母。后来她在美食服务行业的朋友的建议下进入肯代尔大学西餐西点学院学习。
Kim在肯代尔完成烹饪培训之后，又在芝加哥丽兹卡尔顿酒店（The Ritz-Carlton）厨师Sarah Stegner和George Bumbaris的指导下，掌握了坚实的经典烹饪技巧。她还在以人名命名的Charlie Trotter’s餐厅与知名大厨Matthias Merges一起工作，磨练了她的现代烹饪技巧。
Kim一直梦想着去她父母的祖国韩国。最终，她实现了梦想，在首尔呆了2个月，尝遍了这个城市的大小餐厅，并学习了韩国皇家菜肴课程。她还在首尔新罗酒店（Hotel Shilla）和钟路塔（Jongno Tower）塔顶Top Cloud Grill & Café餐厅得到了烹饪的提升。而经常去东京（Tokyo）和京都（Kyoto）的Kim也因此接触到了日本美食文化。
在返回美国之前，Kim坚持了自己对亚洲菜肴的热爱，先是与厨师Jackie Shen在芝加哥Red Light工作，随后在Opera担任行政总厨。之后，她继续在多家其它芝加哥餐厅担任行政总厨和西餐大厨。
在她离开亚洲与开设Parachute餐厅期间，Kim曾担任肯代尔大学对外开放餐厅The Dining Room的晚宴行政总厨，此外她也担任作为获得副学士学位之前的最后课程而在餐厅烹饪和服务的西餐西点专业学生的厨师导师。在Kim任教期间，她通过使用当地来源的原料进行亚洲菜肴的准备和烹饪工作，以此来指导学生。
作为导师教授学生在真实餐厅工作环境下工作所需的必要技能是Kim的目标，当然作为厨师向学生传授从烹饪学校毕业后的生活智慧以及在该行业获得成功的工具法宝也是她的使命。Kim表示：“肯代尔接受我成为厨师导师实在是太让人高兴了。如果我不是要开一家餐厅，我一定会继续留在肯代尔授课，因为我真的非常喜欢教学。它是一次非常棒的体验，也是我人生当中的美丽篇章。”
肯代尔大学西餐西点学院
肯代尔大学成立于1934年，位于伊利诺伊州芝加哥市。它是罗瑞特国际大学网络（Laureate International Universities）的一员。肯代尔为超过1650名学生提供商务、西餐西点、儿童早期教育和酒店管理专业的本科学士学位。课程将一流的学术活动与实践经验、国际教育机会相结合，帮助商务、酒店和西餐西点课程的学生发展成为行业佼佼者所需的专业技能和技术。经过对芝加哥顶级酒店和米其林指南餐厅的管理层的调查，结果显示肯代尔大学是芝加哥为学生发展酒店管理和西餐西点职业生涯最好的学校（TNS全球-2013年的调查）。1988年，美国烹饪联合会教育基金会认证委员会（American Culinary Federation Education Foundation Accrediting Commission）认证了西餐西点副学士项目（Culinary Arts associate program）；2008年，认证了烘焙和糕点副学士项目（Baking and Pastry associate program）。肯代尔大学获得高等教育委员会（Higher Learning Commission）认证，并且是北部中央院校协会North Central Association of Colleges and Schools(NCA）的成员。
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Kendall College Alumna and “Top Chef” Contestant OpensKorean Restaurant in Chicago
Beverly Kim, a former culinary instructor and executive chef of Kendall’s The Dining Room, launches Parachute.
Chicago—June 18, 2014—Beverly Kim, a graduate of The Kendall College School of Culinary Arts and former chef-instructor and executive chef of Kendall’s highly rated The Dining Room, opened her restaurant, Parachute, in Chicago in late May. Parachute (www.parachuterestaurant.com) embodies the dream of Kim and her husband, Johnny Clark, who worked together as chefs of Chicago’s now-closed Bonsoiree. The new, 40-seat restaurant housed in a former bakery in Chicago’s Avondale neighborhood reflects Kim’s Korean-American heritage via an upscale menu that melds the flavors, textures and techniques of traditional Korean cooking with locally sourced ingredients and creative plating.
Shareable small plates on the opening menu include pork belly and mung-bean pancake with kimchi, black garlic and a hen egg, and raw pickled mackerel with green mango, sesame salad and fennel. Main dishes include monkfish roasted in gochujang with caramelized sunchoke and mung-bean sprouts, and a vegetarian entrée of roasted asparagus/shiitake mandu (Korean dumplings) with buckwheat groats, lebneh (a yogurt cheese) and almonds. Parachute also offers smaller plated snacks such as potato/nettle croquettes with spicy plum sauce, plus noodle and rice dishes, a hot pot and several inventive desserts.
Kim is widely known throughout the United States as a chef contestant in season 9 of the popular cooking show, “Top Chef,” on the Bravo cable TV network, which aired 17 episodes between November 2, 2011, and February 29, 2012. At the time of airing, Kim, who earned her Associate of Applied Science degree from Kendall in 2000, was chef de cuisine of Aria at the Fairmont Chicago, Millennium Park. Although “Top Chef” judges eliminated her in the 11th episode, Kim won a series of cook-offs in “Last Chance Kitchen” that allowed her to return to the competition in the 14th episode. She ultimately finished fourth among 29 contestants.
Born in the Chicago area, Kim grew up in Downers Grove, Ill., just outside the city. She has been at home in the kitchen since childhood, preparing Korean meals from scratch, baking for friends’ birthdays and, later, surprising her parents with a classic French meal. She chose to attend the School of Culinary Arts at Kendall College on the advice of friends in the foodservice industry.
Following her training at Kendall, Kim became grounded in the classics at The Ritz-Carlton, Chicago, under the tutelage of Chefs Sarah Stegner and George Bumbaris. She honed her modern techniques at eponymous Charlie Trotter’s, working under acclaimed Chef Matthias Merges.
Kim dreamed of visiting Korea, the homeland of her parents. She eventually spent two months in Seoul, enjoying the city’s restaurants and taking Korean Royal Cuisine classes. She also completed stages in the kitchens of the Hotel Shilla and Top Cloud Grill & Café at the top of Jongno Tower. Subsequent visits to Tokyo and Kyoto gave Kim an immersion in Japanese food culture.
Upon her return to the States, Kim followed her love of Asia-inspired food, working with Chef Jackie Shen at Red Light in Chicago, then serving as executive chef of Opera. She went on to serve as executive chef and chef de cuisine of several other Chicago establishments.
Between her leaving Aria and opening Parachute, Kim worked as the evening executive chef of Kendall’s public white-tablecloth restaurant, The Dining Room, where she also served as a chef instructor to culinary-arts students who cooked and served in the restaurant as their final course prior to earning their associate degrees. During her teaching tenure, Kim coached her students through preparation and service of an Asia-inspired menu that emphasized locally sourced ingredients.
While it was Kim’s goal as an instructor to teach students the essential skills needed to work the line at a real restaurant, it was also her mission as a chef to give her students insight into life after culinary school along with tools to succeed in the industry. “It was so great of Kendall to have me as a chef instructor,” Kim says. “If I wasn’t going to open a restaurant, I would have stayed at Kendall, because I enjoy teaching. It’s been a great experience, and a really good chapter in my life.”
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago and is a member of the Laureate International Universities network. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 1,650 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago's leading hotels and Michelin Guide restaurants (TNS Global – 2013 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College is accredited by The Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA).
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