Kendall College and ITC Kakatiya host The Master Class with Chef Chris Koetke and Executive Chef P. Sekar
Movies | Music | Music

ADVERTISEMENT

Kendall College and ITC Kakatiya host The Master Class with Chef Chris Koetke and Executive Chef P. Sekar

Hyderabad, September 24, 2014-Kendall College, a leading culinary arts school located in Chicago, USA, and ITC Kakatiya, hosted a master class by renowned international Chef Christopher Koetke, Vice President of Kendall College School of Culinary Arts, and ITC Executive Chef P. Sekar, to raise awareness about culinary arts education and the different career opportunities it presents.

Chef Koetke, who is on a week-long visit to India, walked the participants through the preparation of an intricate duck recipe, incorporating flavours of the upper Midwest of the United States, including maple, wild rice, and a distinctive relish called Chow Chow. He combined familiar cuisine with high end global technique. This complex dish served as a vehicle to discuss culinary education essentials such as discipline, passion, technique, seasonality, internationality, local sustainability, business acumen, and artistic principles.

"It is a pleasure to have Chef Koetke at ITC hotels in his second visit to India this year," said Chef t P. Sekar from Hotel ITC Kakatiya. "ITC Hotels enable a platform for exchange of ideas, knowledge sharing and promoting sustainability in culinary arts, in keeping with its Responsible Luxury ethos. This is a perfect example of our work on this front."

Chef Koetke is the Vice President of Kendall College of Culinary Arts, which embarked on the sustainability journey in 2005. Kendall has developed a robust sustainability curriculum and guiding principles that are integral to both their educational programs and operational practices, addressing everything from composting and recycling to organic ingredients. Chef Chris also serves as the global vice president for culinary arts for Laureate International Universities. As such, he spends much time traveling the globe working with chef educators and students. In the capacity, he sees what is needed to prepare the next generation of culinary professionals.

"I am so happy to start my Indian tour in Hyderabad, a city well known for Biryani. The rich Hyderbadi dish is such an exotic amalgamation of spices, flavour and culture of the city." said Chef Koetke. "India's cuisine stands out in the world not just because of the long-held tradition of cooking methods, but also because it is tied to the hospitality aKendall College and ITC Kakatiya host The Master Class with Chef Chris Koetke and Executive Chef P. Sekarnd generosity of its people. Our school has benefitted enormously by the contribution of many Indian students who have come to learn but also to teach us about the Indian art of food and hospitality."

ITC Hotels pioneered the concept of 'Responsible Luxury' in the hospitality industry, drawing on the strengths of the ITC group's exemplary sustainability practices in both hospitality and culinary. Over the years, ITC Hotels has earned a reputation for excellence in its culinary endeavours, presenting the best of Indian and international culinary traditions, distinguishable by their authentic flavours and quality ingredients.

This is the third time Chef Koetke has visited an ITC Hotel in India in this capacity. He came for the first time to India last February, holding master classes in ITC Delhi and ITC Bangalore. Next stop will be ITC Rajputana Hotel in Jaipur on September 27th.

About Kendall College School of Culinary Arts
Kendall College, founded in 1934, is located in Chicago, III., and is a member of the Laureate International Universities network. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 1,800 students. The curriculum combines strong academics with practical experience and international educational opportunities to give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the No. 1 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 (TNS Global - 2013 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College is accredited by The Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org; 1-312-263-0456.

About ITC Hotels
ITC Forayed into the Hotels business to support the national priority of developing new avenues of foreign exchange earnings and boosting tourism. Beginning with the Sheraton Chola, Chennai in 1975, ITC's journey in this business has redefined the face of Indian hospitality. Today, ITC

Hotels is one of largest hotel chains in the Country with over 90 hotels in more than 70 destinations. Symbolised by its distinctive 'Namaste' logo, ITC Hotels integrated India's fine tradition of hospitality with globally benchmarked services. ITC Hotels is an exemplar in sustainable hospitality with all its premium hotels being LEED® Platinum certified. As one of India's premier corporations, ITC Hotels' seeks to fulfil a larger role by enlarging its contribution to the society of which it is a part. The trusteeship role related to social and environmental resources, aligned to the pursuit of economic objectives, is the cornerstone of its Environment, Health & Safety philosophy for which it has won many awards and accolades. At any ITC Hotel you will find a true reflection of culture and ethos of each destination and One Common Legacy - Warmth.

Christopher Koetke
Vice President, Kendall College School of Culinary Arts Vice President, Laureate International Universities Center of Excellence in Culinary Arts

Christopher Koetke was named vice president of the Kendall College School of Culinary Arts in 2012. He joined the School of Culinary Arts in 1998, serving first as a culinary instructor and later as associate dean, dean and executive director. Under his leadership, the School of Culinary Arts was awarded the Academy of the Culinary Arts Cordon d' Or - Gold Ribbon Cooking School of the Year Culinary Academy Award for 2008. Also that year, the culinary arts program was named "exemplary culinary program" by the American Culinary Federation. In 2009, the school was named the official educational partner of the National Restaurant Association Conserve Environmental Initiative. Kendall is the only culinary school in the U.S. to receive Certified Green Restaurant status from the Green Restaurant Association for both the Dining Room and Cafeteria.

Koetke began cooking professionally in 1982, and has worked kitchens, including French restaurants Pavilion Elysees, Pierre Gagnaire, Taillevent, and Pierre Orsi. He is a certified executive chef and certified culinary educator by the American Culinary Federation. In 2009, he was named the Cooking Teacher of the Year by the International Association of Culinary Professionals. He is the host of the Emmy- nominated cooking show "Let's Dish" on the Live Well HD network and co-author of the award- winning The Culinary Professional (Goodheart-Willcox Publishers, 2010), a comprehensive introductory high-school culinary-arts textbook. In 2010, the Foodservice Educators Network International (FENI) honored him with its inaugural Award for Excellence in Culinary Education and he received the Pathfinder Award from Chefs Collaborative for his work in sustainability.

Koetke earned a B.A. from Valparaiso University and an M.B.A. from Dominican University. He is a member of the board of the American Culinary Federation Foundation Accrediting Commission, the Illinois Restaurant Association Educational Foundation, the International Food Editorial Council, and the National Restaurant Association. He is also a member of the International Association of Culinary Professionals, National Restaurant Association, International Food Editorial Council, and Chaine des Rotisseurs.

Pages: 1 2
Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke Chef Christopher Koetke
Pages: 1 2