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OUR NAME SAYS IT ALL

BACKGROUND STORY

Here at the unconventional kitchen, we do things a little differently. We understand that most schools are boring so we decided to spice things up, literally. Our goal is to provide students with some mad crazy skills in the kitchen in order to become master chefs at the top on the food chain.

It is only natural that our start begins in the most dynamic city on this side of the Atlantic — Chicago, USA. It all began with rejection. Our two found-ers, Jude and Clyde, dreamed of being master chefs their entire lives. That dream came to a shocking halt when they failed out of culinary school for being too “out there”. The guys took this as a compliment and it only moti-vated them further to create their own place for those who are a little differ-ent. Thus, the Unconventional Kitchen was born.

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PRINT & WEB

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STATIONERY

Dwight Smith. President and Founder.1000 North Avenue. Chicago IL 60622312.468.3476 beunco.com

Dwight Smith. President and Founder.1000 North Avenue. Chicago IL 60622312.468.3476 beunco.com

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BILLBOARD

BROCHURE

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MOBILE

APPAREL

GET SAUCYThe focus is creating delicious sauces and soups that will take any meal to the next level of tasty

CHOPPED & SKEWEREDHere you learn how to properly prepare your food which is a key step in starting the meal off right

PECULIAR PASTRIESIndulge your sweet tooth in this course when creating unique desserts that will make any mouth water

STICK A FORK IN ITNow that you have the basics, this course focuses on creat-ing full course meals from start to finish to fill any stomach

FLIP OUTYou will become the master of the grill in this course by cook-ing anything and everything for hungry carnivores

CURRICULUM

BUILDING