The
FENI Summit for Continuing Culinary Education
Comes to Chicago
Chef Charlie Trotter to speak
at the premiere professional development
event for chefs
CHICAGO
(Jan. 18, 2010)--The Foodservice Educators Network International
(FENI) is pleased to present the 12th Annual FENI Summit (www.fenisummit.com),
bringing together the culinary industry's most innovative chefs,
award-winning culinary educators and dynamic personalities.
With cutting-edge and on-trend lectures, demos and hands-on
Master Classes, the event is tailored to fit the needs of culinary
educators, executive chefs, caterers, personal/private chefs,
pastry chefs, confectioners, corporate trainers, restaurant
operators, F&B directors and general managers. The FENI
Summit will take place Feb. 12 to 15 at the Hotel
Allegro and top culinary schools in Chicago.
"The
FENI Summit has been the premiere event for professional culinary
development for the past 12 years," said Daniel von Rabenau,
executive director of FENI. "This year, we are excited
to host the summit in Chicago, a city on the culinary map not
only for its exceptional restaurant scene but also for its talented
community of culinary schools that are preparing the chefs of
tomorrow."
Two
pillars of the foodservice industry will address FENI attendees
on today's hot culinary topics. Notable Chicago chef Charlie
Trotter of Charlie
Trotter's restaurant will present "A Lesson
in Leadership" Sunday, Feb. 14, at 8 a.m. at the Hotel
Allegro. Chef Christopher Koetke, culinary arts authority and
dean of top-ranked Kendall College, will speak on the future
of culinary education Monday, Feb. 15, at 7:45 a.m. at the Hotel
Allegro.
The
FENI Summit is thrilled to welcome back world-renowned master
chef Fritz Sonnenschmidt--past culinary dean of the Culinary
Institute of America in Hyde Park, N.Y. to teach two cutting-edge
Master Classes. Critically acclaimed instructors from Kendall
College, The
French Pastry School, The
Cooking and Hospitality Institute of Chicago, Washburne
Culinary Institute, Lexington
College and Illinois
Institute of Art-Chicago will teach on trendy topics
from classic international cuisines to molecular gastronomy.
New to the summit this year is expanded programming for baking
and pastry professionals.
By
attending this year's FENI Summit, culinary instructors and
foodservice professionals will have the opportunity to: gain
tips for training culinary students, kitchen brigade and/or
front-of-house staff; expand culinary repertoire with new food
and ingredient trends, as well as earn continuing education
credits (CEUs); develop new communication skills to motivate
students and/or staff; train with leading culinary instructors,
experts and foodservice industry notables; and network with
peers and share strategies for success.
For
complete summit information, visit www.fenisummit.com.
For
images or more information regarding the FENI Summit, or to
obtain a press pass, please contact Lacey Griebeler at lgriebeler@talcott.com
or (312) 849-2220, ext. 28. For culinary professionals interested
in attending the FENI Summit or its Master Classes, please contact
Naurice Olivera at nolivera@talcott.com
or (312) 849-2220, ext. 46.
ABOUT
THE FOODSERVICE EDUCATORS NETWORK INTERNATIONAL (FENI):
The primary purpose of the Foodservice Educators Network International
is to provide a focal point for culinary educators to network
and better prepare for those they educate and influence. Through
Chef Educator Today magazine (www.chefedtoday.com)
and the annual FENI Summit (www.fenisummit.com),
culinary educators and others allied to the field have a continuous
opportunity to expand their culinary knowledge, present papers
and analyze the latest technical and theoretical concepts. FENI
acknowledges the dedication of its past members, sponsorship
and institutional partners, the funding of Talcott Publishing
(www.talcott.com)
and the leadership of its executive director, Daniel von Rabenau.