Koetke Inducted as Honorary Member of American Culinary Federation’s American Academy of Chefs
Kendall College’s Christopher Koetke Inducted as an Honorary Member of the American Culinary Federation’s American Academy of Chefs
Chicago—August 4, 2011—Christopher Koetke, CEC, CCE, MBA, of Oak Park, Ill., executive director of the Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, has been inducted as an honorary member of the American Culinary Federation (ACF) American Academy of Chefs (AAC). He was honored at the ACF National Convention, held July 22-26 in Dallas.
The honor society of the ACF, the American Academy of Chefs represents the highest standards of professionalism in the organization, society and industry. The designation recognizes those individuals who have made significant contributions to both the culinary profession and the ACF. Fellows are nominated by AAC members, and then selected by a committee.
Koetke was nominated by Bert Cutino, CEC, AAC, co-founder and chief operations officer of the Sardine Factory in Monterey, Calif. In making his nomination, Cutino said, “Chef Koetke is a stellar chef and educator. He is known for his high professional and ethical standards, and his work in sustainability is helping to transform the foodservice industry. It is my pleasure to nominate him for this honor.”
Koetke joined the Kendall College School of Culinary Arts in 1998 as a chef instructor, became dean in 2005, and executive director in 2011. He also holds the title of vice president of Laureate International Universities Center of Excellence in Culinary Arts where he oversees nine culinary schools in seven countries. Koetke is well known for his work in sustainability and serves on the National Restaurant Association Conserve Action Council.
“I am honored to be included among this illustrious group of chefs who have helped transform this occupation into a profession,” stated Koetke. “The American Culinary Federation, with its education and certification programs, has played a pivotal role in my professional development and Kendall College is proud to be accredited by the American Culinary Federation Education Foundation Accrediting Commission.”
Among his many honors, Koetke was named Cooking Teacher of the Year by the International Association of Culinary Professionals in 2009 and recognized for his contributions to sustainability with the Chefs Collaborative Pathfinder award in 2010. He is also host of his own Emmy-nominated, healthy-cooking television show, “Let’s Dish” on the Live Well HD network and is co-author, with Chef John Draz, of The Culinary Professional (Goodheart-Willcox, 2010).
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago, Illinois. Kendall offers undergraduate degrees in business, culinary arts, early childhood education, foodservice management and hospitality management to more than 2500 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). 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), www.ncahlc.org.
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