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Inside Kendall

School of Culinary Arts Dean Wins Chefs Collaborative Pathfinder Award

School of Culinary Arts Dean Christopher Koetke, CEC, CCE, MBA, was honored in Boston on October 4 at the Chefs Collaborative Sustainability Awards Dinner. Dean Koetke received the organization’s inaugural Pathfinder Award for his dedication to raising awareness of the importance of sustainability in the food industry.

The Pathfinder Award recognizes leaders who are catalysts for change in the food industry beyond the kitchen. Chefs Collaborative is a nonprofit network of chefs that fosters a sustainable food system through advocacy, education and collaboration with the broader food community.

Dean Koetke was chosen from among a very impressive group of nominees from around the country. “This honor was unexpected, but gratefully accepted,” said Dean Koetke. “At Kendall, we began our sustainability journey about five years ago. Today, it is a cornerstone of our mission and integral to both our curriculum and operations. We are proud to be able to share our knowledge and that of other experts through our national outreach program.”

Dean Koetke has taught at Kendall College School of Culinary Arts since January 1998 and was named dean in 2005. With his guidance, Kendall launched its sustainability program that same year. In 2007, the school was honored with the Green Award presented by Foodservice Consultants Society International (FCSI), the first ever presented to a culinary-training program. In 2008, Kendall expanded its sustainability commitment to provide education to the broader foodservice industry and was named an official educational partner of the National Restaurant Association (NRA) Conserve: Solutions for Sustainability initiative in 2009. Today, Dean Koetke is recognized as an expert on sustainability, and is in demand as a speaker at industry conferences across the country. Dean Keotke also sits on the NRA’s Conserve Action Council.

Learn more about Kendall’s commitment to sustainability and Dean Koetke.

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