Loyola University Chicago’s Retreat and Ecology Campus is excited to be hosting a series of culinary classes covering a variety of topics from Mediterranean to Italian cuisine. Led by Loyola’s new Executive Chef and former Restaurateur, John Schnupp, the classes are designed to be hands on and create a true educational experience in culinary arts. Chef Schnupp earned his AOS from the Culinary Institute of America and brings a wealth of culinary experience (over 25 years!) to Loyola. All classes with the exception of “Green Thumb—Starting from seed” will be held in Loyola’s new Duchossois Demonstration Kitchen and Food Systems Lab at Loyola’s Retreat and Ecology Campus in Woodstock.
Back by popular demand, the LUREC farm stand will be open every Friday from 3-6:30 p.m. at the Woodstock Campus. Homegrown, organic vegetables plus artisan breads baked in the kitchen will be available.
Loyola University Chicago once again gets recognized for it's sustainability efforts taking place on the campuses. Named as the 4th greenest college in America by Sierra Magazine, Loyola has the opportunity to demonstrate how the university is making great strides to promote sustainability on and around campus.
Looking for a fun and interactive challenge for your group to participate in this spring or summer? Loyola's challenge course at the Retreat and Ecology Campus is one of the largest and most exciting ropes courses in Illinois.
Loyola's Retreat and Ecology Campus is thrilled to announce that its new demonstration kitchen, the Duchossois Food Systems Lab and Kitchen, is now open for classes and events. The goal of the kitchen is to bring the experience of a professional kitchen to students, community members, and others, including those not familiar with food preparation.