Dean of Kendall College School of Culinary Arts
“Honored for Excellence in Culinary Education"

Christopher Koetke awarded Foodservice Educators Network International inaugural award

CHICAGO, February 15, 2010 - Christopher Koetke, MBA, CEC, CCE, dean of The School of Culinary Arts at Kendall College, last night received the inaugural Award for Excellence in Culinary Education from the Foodservice Educators Network International (FENI). The award recognizes Koetkeís accomplishments and leadership in the foodservice-educator community, as well as his impact on the field of culinary education.

FENI is pleased to bestow this first-ever award to an educator who has contributed significantly to advancing the professional development and technical skills of foodservice educators throughout the United States,î said Daniel von Rabenau, executive director of FENI and publisher of Chef and Chef Educator Today magazines. “As an educator, Chef Koetkeís influence extends beyond the classroom to serve the foodservice industry as a whole. In addition to his unparalleled commitment to helping other educators reach their fullest potential, Chef Koetke is an inspiration to students, and has demonstrated true leadership in positioning Kendall College as one of the premier culinary-arts programs in the nation."

Koetke has taught at The School of Culinary Arts at Kendall College since January 1998. He was named associate dean of the Culinary School in 2002 and dean in 2005.

Certified by the American Culinary Federation as an executive chef (CEC) and culinary educator (CCE), Koetke is a board member of the American Culinary Federation Foundation Accrediting Commission, Illinois Restaurant Association Educational Foundation, Slow Food Chicago and International Foodservice Editorial Council, and a founding board member of the Greater Midwestern Foodways Association. He is also the host of the Midwest Emmy-nominated cooking show, “Let's Dish," on the LivewellHD television network in the United States.

Koetke is co-author of The Culinary Professional (Goodheart-Willcox Publishers, 2010), a comprehensive introductory high-school culinary-arts textbook. In 2009, he was named Cooking Teacher of the Year by the International Association of Culinary Professionals (IACP).

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.

About Kendall Collegeís School of Culinary Arts: Founded in 1985, the School of Culinary Arts at Kendall College is among the premier culinary-training programs in the United States, offering associate and bachelorís degrees and certificates in culinary arts as well as associate degrees and certificates in baking and pastry. The school occupies a stunning ìRiverworksî campus near downtown Chicago. The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts Associate and Baking & Pastry Associate programs since 1988. Kendall, which celebrated its 75th anniversary in 2009, also operates Schools of Hospitality Management, Business and Education. Kendall College is accredited by the Higher Learning Commission and a member of the North Central Association, www.ncahlc.org, 1-312-263-0456. Kendall College is a member of the Laureate International Universities network. For more information, visit www.kendall.edu.