Join teachers and trainers in Chicago at The Healthy Menu Workshop, July 23-25, hosted by Kendall College!
We will be working on integrating healthful cooking and ingredients into our foodservice curricula and in our dining-out menus. Attendees will hear from chefs and industry representatives in areas of specialty foods and diets all designed to pay attention to the nationwide movement towards healthier eating.
One of the week-end's presenter is Chef Gregory Schweizer who will discuss the health, taste and performance attributes of cooking oils and how these properties play a role in today’s healthier menus. Chef Schweizer has 33 years of experience in the restaurant business and now consults with restaurants and food manufacturers in the areas of culinary strategy, product development and procurement, and menu-profit engineering. Chef Schweizer trained extensively at the Culinary Institute of America, Le Istituto Culinario de Toscano, Halliburton Institute of Technology, Eckerd College Management Development Institute, Darden University and Applebee's Leadership Institute.
Attendees will receive ACF continuing education hours, a chef’s jacket, knife kit, and a briefcase full of educational materials. A reception, two breakfasts and two lunches as well as transportation from the hotel to/from the host school is all included.
Renee Zonka, RD, CEC, CHE, managing director and associate dean of the School of Culinary Arts at Kendall College, will be the host for The Healthy Menu Workshop, July 23-25.
Chef Zonka has recently been inducted into the Chicago chapter of Les Dames d'Escoffier International, an international organization of woman leaders in the food, beverage and hospitality industry.
Zonka holds a bachelor's degree in food and nutrition from Loyola University in Chicago and an MBA from Lake Forest Graduate School of Management. She has been an instructor at the Culinary Institute of America as well as at the Illinois Institute of Art—Chicago.
Zonka was named Registered Young Dietitian of the Year by the American Dietetic Association and Educator of the Year by the ACF Windy City Professional Culinarians. She is in a unique position to coordinate this workshop on The Healthy Menu.
Come join Chef Zonka at the CAFÉ event for a week-end that she guarantees will give you more information and guidance on what to do with the healthy/tastes good conundrum faced by foodservice instructors, trainers and menu designers everywhere.
The 2010 Award List
CAFÉ is proud to work with outstanding partners in recognizing foodservice educators of distinction. Please congratulate our top award winners for 2010:
The Idaho Potato Commission Leadership Award was given to Dr. Margaret Condrasky from Clemson University for her work in bringing the healthy message to the foodservice world via a series of articles and workshops designed to raise awareness in and provide tools for the educational community.
The Idaho Potato Commission has been in the forefront in recognizing the importance of foodservice education leadership. In addition to the annual award, they provide scholarships for educators in order to attend professional development workshops and conferences.
Kendall College initiated a Green Award in 2009 in order to recognize outstanding efforts by educators who are teaching and implementing important changes to how we teach sustainability and good greening practices. This year’s winner was Chef Faith Jennetta from the Technical Center of DuPage in Illinois. Chef Jennetta and her team have integrated green initiatives in all phases of their curricula. A full report of their efforts will be in the next issue of “The Gold Medal Classroom.”
Kendall College has been a national leader in raising awareness in foodservice training of sustainability issues. Chef Chris Koetke has been a spokesperson on this topic and has produced a widely respected video showing what Kendall is doing on a daily basis in order for their students to move greening efforts forward in the future.
CAFÉ is honored that these organizations sponsor these awards and congratulates the winners for their recognition in 2010.
Center for the Advancement of Foodservice Education (CAFE)
959 Melvin Road,
Annapolis,
Maryland,
21403,
United States
Telephone: 410-268-5542
/ Fax: 410-263-3110
One of the week-end's presenter is Chef Gregory Schweizer who will discuss the health, taste and performance attributes of cooking oils and how these properties play a role in today’s healthier menus. Chef Schweizer has 33 years of experience in the restaurant business and now consults with restaurants and food manufacturers in the areas of culinary strategy, product development and procurement, and menu-profit engineering. Chef Schweizer trained extensively at the Culinary Institute of America, Le Istituto Culinario de Toscano, Halliburton Institute of Technology, Eckerd College Management Development Institute, Darden University and Applebee's Leadership Institute.
Renee Zonka, RD, CEC, CHE, managing director and associate dean of the School of Culinary Arts at Kendall College, will be the host for The Healthy Menu Workshop, July 23-25.