Christopher Koetke shares his “diary” of world flavors and foodways at The Flavor Experience® conference.Christopher Koetke在美食味道体验会分享他的世界美食口味和烹饪方法“日记”。
Christopher Koetke,CEC, CCE, HAAC
芝加哥——2012年10月1日，肯代尔大学西餐西点学院执行董事、LAUREATE国际大学烹饪艺术卓越中心（Laureate International Universities Center for Culinary Excellence）副主席厨师Christopher Koetke（CEC、CCE、HAAC）于8月7日，向在加州纽波特比奇（Newport Beach）出席第8届年度味道体验会（Flavor Experience® conference）的厨师、酒吧调酒员以及国内餐厅连锁、酒店、赌场、游艇公司和食品服务商的管理层人员，展示了自己的“全球味道体验日记”。
Koetke走遍世界各地，同LAUREATE国际大学网络大家庭的烹饪和酒店导师分享西餐西点培训的最佳实践，并讲述了自己的真实全球味道体验：对国际餐饮中具有代表性的美食烹饪多样性的所看、所听、所闻、所品和所感。Koetke在详细讲述自己最近的烹饪奇遇和发现时，解释了这些美食的味道与美国顾客的联系以及其对美国食品服务运营的直接影响。
Koetke演讲过后，墨西哥城（Mexico City）墨西哥谷大学（UVM，Universidad del Valle de México）的行政总厨Fernando Malpica de la Vega，加入了Koetke的厨师展示环节，创作、呈现了正宗的玉米面豆卷，这也是Koetke味道体验活动令人难忘的一部分。
味道体验是在与《Flavor & The Menu》杂志形成战略联盟的基础上进行，通过为餐饮专业人士进行的两天半的户内/户外互动会议，为适合“下一波”味道的相互交流和教育提供了交融的机会。更多信息，请访问http://flavorexperience.com。
关于肯代尔大学西餐西点学院：
肯代尔大学成立于1934年，位于伊利诺伊州芝加哥市。它是LAUREATE国际大学网络的一员。肯代尔为2200多名学生提供商务、西餐西点、儿童早期教育和酒店管理专业的本科学士学位。课程将一流的学术活动与实践经验、国际教育机会相结合，帮助商务、酒店和西餐西点课程的学生发展成为行业佼佼者所需的专业技能和技术。根据ORC国际2011年对芝加哥顶级酒店和米其林指南餐厅的管理层的调查，结果显示肯代尔大学是芝加哥为学生发展酒店管理和西餐西点职业生涯最好的学校。1988年，美国烹饪联合会教育基金会认证委员会（American Culinary Federation Education Foundation Accrediting Commission）认证了西餐西点副学士项目（Culinary Arts associate program）；2008年，认证了烘焙和糕点副学士项目（Baking and Pastry associate program）。肯代尔大学获得高等教育委员会（Higher Learning Commission）认证，并且是北部中央院校协会North Central Association of Colleges and Schools(NCA）的成员。网址：www.ncahlc.org；电话：1-312-263-0456。
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School of Culinary Arts VicePresident Takes Chefs on a Virtual Global Taste Adventure
Christopher Koetke shares his“diary” of world flavors and foodways at The Flavor Experience® conference.
Chicago—October 1, 2012—Chef Christopher Koetke, CEC, CCE, HAAC, vice president of the KendallCollege School of Culinary Arts and the Laureate International UniversitiesCenter for Culinary Excellence, presented his “Diary of a Global FlavorExperience” Aug. 7 to chefs, mixologists and corporate-level executives ofnational restaurant chains, hotels, casinos, cruise-ship companies and contractfoodservice attending the 8th-Annual The Flavor Experience® conference inNewport Beach, Calif.
Christopher Koetke shares his“diary” of world flavors and foodways at The Flavor Experience® conference.
Chicago—October 1, 2012—Chef Christopher Koetke, CEC, CCE, HAAC, vice president of the KendallCollege School of Culinary Arts and the Laureate International UniversitiesCenter for Culinary Excellence, presented his “Diary of a Global FlavorExperience” Aug. 7 to chefs, mixologists and corporate-level executives ofnational restaurant chains, hotels, casinos, cruise-ship companies and contractfoodservice attending the 8th-Annual The Flavor Experience® conference inNewport Beach, Calif.
Koetke,who traverses the world sharing best practices in culinary-arts training withculinary and hospitality instructors throughout the Laureate InternationalUniversities family, expounded on his real-life global flavor experiences: thesights, sounds, smells, tastes and traditions of a remarkable diversity offoodways exemplified in international dining. In detailing his recent culinaryadventures and discoveries, Koetke explained their flavor relevance to Americanconsumers and direct implications to U.S.-based foodservice operations.
Following Koetke’s presentation, Fernando Malpica de la Vega, executive chef ofthe Universidad del Valle de México (UVM) in Mexico City, joined Koetke in theChefs Showcase to create and serve authentic tacos al carbon—a memorable partof Koetke’s flavor experiences.
The Flavor Experience, presented in strategic alliance with Flavor & TheMenu magazine, offers an immersion in networking and education pertaining to“the next wave” of flavor via a two-and-a-half-day indoor/outdoor interactiveconference for food-and-beverage professionals. For more information, visit http://flavorexperience.com.
About the Kendall College School of Culinary Arts:
Kendall College,founded in 1934, is located in Chicago, Illinois and is a member of theLaureate International Universities network. Kendall offers undergraduatedegrees in business, culinary arts, early childhood education and hospitalitymanagement to a diverse and passionate community of more than 2200 students.The curriculum combines strong academics with practical experience andinternational educational opportunities that help give students in business,hospitality and culinary arts programs the skills and expertise to be leadersin their professions. Kendall College was ranked the number one program inChicago for preparing students for careers in hospitality management andculinary arts in a survey of management at Chicago’s leading hotels andMichelin Guide restaurants (ORC International – 2011 Survey). The American CulinaryFederation Education Foundation Accrediting Commission has accredited theCulinary Arts associate program since 1988 and the Baking and Pastry associateprogram since 2008. Kendall College is accredited by The Higher LearningCommission and a member of the North Central Association of Colleges and Schools(NCA), www.ncahlc.org;1-312-263-0456.Following Koetke’s presentation, Fernando Malpica de la Vega, executive chef ofthe Universidad del Valle de México (UVM) in Mexico City, joined Koetke in theChefs Showcase to create and serve authentic tacos al carbon—a memorable partof Koetke’s flavor experiences.
The Flavor Experience, presented in strategic alliance with Flavor & TheMenu magazine, offers an immersion in networking and education pertaining to“the next wave” of flavor via a two-and-a-half-day indoor/outdoor interactiveconference for food-and-beverage professionals. For more information, visit http://flavorexperience.com.
About the Kendall College School of Culinary Arts:
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