School of Culinary Arts Vice President Takes Chefs on a Virtual Global Taste Adventure

Christopher Koetke shares his “diary” of world flavors and foodways at The Flavor Experience® conference.

Christopher Koetke, 

Chicago—October 1, 2012—Chef Christopher Koetke, CEC, CCE, HAAC, vice president of the Kendall College School of Culinary Arts and the Laureate International Universities Center for Culinary Excellence, presented his “Diary of a Global Flavor Experience” Aug. 7 to chefs, mixologists and corporate-level executives of national restaurant chains, hotels, casinos, cruise-ship companies and contract foodservice attending the 8th-Annual The Flavor Experience® conference in Newport Beach, Calif.

Koetke, who traverses the world sharing best practices in culinary-arts training with culinary and hospitality instructors throughout the Laureate International Universities family, expounded on his real-life global flavor experiences: the sights, sounds, smells, tastes and traditions of a remarkable diversity of foodways exemplified in international dining. In detailing his recent culinary adventures and discoveries, Koetke explained their flavor relevance to American consumers and direct implications to U.S.-based foodservice operations.

Following Koetke’s presentation, Fernando Malpica de la Vega, executive chef of the Universidad del Valle de México (UVM) in Mexico City, joined Koetke in the Chefs Showcase to create and serve authentic tacos al carbon—a memorable part of Koetke’s flavor experiences.

The Flavor Experience, presented in strategic alliance with Flavor & The Menu magazine, offers an immersion in networking and education pertaining to “the next wave” of flavor via a two-and-a-half-day indoor/outdoor interactive conference for food-and-beverage professionals. For more information, visit

About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago, Illinois. Kendall offers undergraduate degrees in businessculinary artsearly childhood education and hospitality management to a diverse and passionate community of more than 2200 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 (ORC International - 2011 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, a member of the Laureate International Universities network, is accredited by the Higher Learning Commission and is a member of the North Central Association of Colleges and Schools (NCA), 1-312-263-0456.

Media Contacts:
Amber Cerda, 312-752-2472,