Dean, The School of Culinary Arts
Christopher Koetke, CEC CCE has presided as Dean of Kendall’s School of Culinary Arts since 2005. One of his first leadership acts was to lead the school onto the path toward ecological sustainability. Today, sustainability is woven throughout the curriculum and the school’s operational practices. In 2007, Kendall was the recipient of the Green Award presented by Foodservice Consultants Society International (FCSI), the first every presented to a culinary-training program.
In 2008, with his leadership, Kendall expanded its sustainability commitment to provide education on this critical issue to the broader foodservice industry. Today, Dean Koetke is an acknowledged foodservice sustainability expert and a frequent speaker at industry conferences. Kendall College is an official educational partner of the National Restaurant Association Conserve: Solutions for Sustainability initiative. Dean Keotke also sits on the NRA’s Conserve Action Council.
In April 2009, Dean Koetke was named Cooking Teacher of the Year by the International Association of Culinary Professionals (IACP). A native of Valparaiso Indiana, he began cooking professionally in 1982 and trained in some of the finest kitchens in France before returning home to spend five years at the world-famous La Francais in Wheeling, Illinois. He joined the Kendall team in 1998 as an instructor and served as assistant dean (2002-2005) before being named dean in 2005.