Kendall College’s School of Culinary Arts leads all culinary training programs nationwide in educating the food service industry of the importance of ecological sustainability. To promote the message that even small steps can create a cleaner and greener planet, Dean Christopher Koetke represented Kendall as part of the Chefs Collaborative-Blue Ocean panel during the Seafood Summit in San Diego on Feb. 1, and delivered a three-and-a-half-hour master class to culinary educators at the Foodservice Educators Network International (FENI) Summit in Las Vegas on Feb. 17. He also led panel discussions at the American Culinary Federation’s Northeastern, Central, Western and Southeast Regional Conferences in Boston, Schaumburg (IL), Seattle and Charlotte (NC), respectively.
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