Kendall hosted a charcuterie demonstration by accomplished chef Fritz H. Sonnenschmidt on September 21 in the Woodmode Auditorium. Sonnenschmidt, author of Charcuterie: Sausages/Pates/Accompaniments (Delmar Cengage Learning, 2009), treated approximately 150 members and guests attending the monthly meeting of the American Culinary Federation (ACF) Windy City Professional Culinarians to a demo of a variety of sausages and other dishes that were also served for tasting. According to the National Restaurant Association’s latest Chef Survey that polled more than 1,600 chefs, 42% identified charcuterie—describing such “cold” kitchen preparations as sausages, hams, pâtés, confit, terrines and rillettes—among “hot” menu trends for 2009.

Sonnenschmidt, one of fewer than 70 chefs certified as a master by ACF, is one of the world’s leading culinary professionals. During his 33 years at The Culinary Institute of America until he retired in 2002, he helped shape the careers of more than 30,000 culinary professionals as instructor, adviser and culinary dean. In 2004, he was inducted into the American Academy of Chefs Hall of Fame, and in 2007 he was awarded a Lifetime Achievement Award from the Academy. Sonnenschmidt is a noted author and television personality, and frequently demonstrates modern cooking applications and trends to consumers, chefs, culinary educators and students throughout the United States and around the globe.