Academic leaders from around the world gather in Chicago for Laureate's first Culinary Arts Best Practice Meeting


Kendall College Hosts Laureate's 1st Culinary Arts Best Practice Meeting

Chefs and leaders from Laureate's Culinary Arts programs representing eight countries and 10 institutions of higher education gathered in Chicago for the first Culinary Arts Best Practice Meeting in January. Chef Christopher Koetke, dean of the Kendall College School of Culinary Arts and vice president of Laureate's Center of Excellence in Culinary Arts, hosted the gathering at Kendall College's Riverworks Campus. This was the first international meeting focused on sharing best practices, methodologies and sustainable techniques in the culinary arts among eminent chefs, educators and leaders from the Laureate International Universities network.

The agenda for the meeting included:

  • Presentations from representatives of participating institutions, who shared information and best practices from their programs
  • A summary of key best practices identified throughout the network and how participating schools can better tap into these lessons to enhance quality and outcomes
  • Informative presentations by the meeting's guest speakers: Mary Petersen, president of the Center for the Advancement of Foodservice Education (CAFÉ), and Joan Holleran, director of research at Mintel, who addressed the role of innovation in the delivery of culinary arts programs and the trends that will drive culinary arts education in the future
  • Time for participants to begin working together to create new and innovative international programs for Laureate's culinary arts students
  • Brainstorming sessions focused on identifying ways to enhance opportunities to work together going forward
  • Great meals organized and prepared by the students and chefs from Kendall College's School of Culinary Arts
  • Support of the student teams from throughout the network who were at Kendall College, competing in Laureate's First Global Culinary Arts Competition.

"Being able to bring together a group of dedicated and passionate leaders in the field of Culinary Arts sets the stage for the exciting work ahead of us as we continue to prepare tomorrow's chefs and leaders in the field of culinary arts," said Dean Koetke. "As leading institutions in an expansive international network, we have a unique opportunity to both learn from each other and work together to shape the future of culinary arts on a global scale."

For more information on the Culinary Arts at Laureate International Universities, please visit