The FENI Summit for Continuing Culinary Education Comes to Chicago

CHICAGO, Jan. 18, 2010 — The Foodservice Educators Network International (FENI) is pleased to present the 12th Annual FENI Summit, bringing together the culinary industry’s most innovative chefs, award-winning culinary educators and dynamic personalities. With cutting-edge and on-trend lectures, demos and hands-on Master Classes, the event is tailored to fit the needs of culinary educators, executive chefs, caterers, personal/private chefs, pastry chefs, confectioners, corporate trainers, restaurant operators, F&B directors and general managers. The FENI Summit will take place Feb. 12 to 15 at the Hotel Allegro and top culinary schools in Chicago.

"The FENI Summit has been the premiere event for professional culinary development for the past 12 years," said Daniel von Rabenau, executive director of FENI. "This year, we are excited to host the summit in Chicago, a city on the culinary map not only for its exceptional restaurant scene but also for its talented community of culinary schools that are preparing the chefs of tomorrow."

Two pillars of the foodservice industry will address FENI attendees on today’s hot culinary topics. Notable Chicago chef Charlie Trotter of Charlie Trotter’s restaurant will present "A Lesson in Leadership" Sunday, Feb. 14, at 8 a.m. at the Hotel Allegro. Chef Christopher Koetke, culinary arts authority and dean of top-ranked Kendall College, will speak on the future of culinary education Monday, Feb. 15, at 7:45 a.m. at the Hotel Allegro.

The FENI Summit is thrilled to welcome back world-renowned master chef Fritz Sonnenschmidt–past culinary dean of the Culinary Institute of America in Hyde Park, N.Y.–to teach two cutting-edge Master Classes. Critically acclaimed instructors from Kendall College, The French Pastry School, The Cooking and Hospitality Institute of Chicago, Washburne Culinary Institute, Lexington College and Illinois Institute of Art-Chicago will teach on trendy topics from classic international cuisines to molecular gastronomy. New to the summit this year is expanded programming for baking and pastry professionals.

By attending this year’s FENI Summit, culinary instructors and foodservice professionals will have the opportunity to: gain tips for training culinary students, kitchen brigade and/or front-of-house staff; expand culinary repertoire with new food and ingredient trends, as well as earn continuing education credits (CEUs); develop new communication skills to motivate students and/or staff; train with leading culinary instructors, experts and foodservice industry notables; and network with peers and share strategies for success.

For complete summit information, visit

ABOUT THE FOODSERVICE EDUCATORS NETWORK INTERNATIONAL (FENI): The primary purpose of the Foodservice Educators Network International is to provide a focal point for culinary educators to network and better prepare for those they educate and influence. Through Chef Educator Today magazine and the annual FENI Summit, culinary educators and others allied to the field have a continuous opportunity to expand their culinary knowledge, present papers and analyze the latest technical and theoretical concepts. FENI acknowledges the dedication of its past members, sponsorship and institutional partners, the funding of Talcott Publishing and the leadership of its executive director, Daniel von Rabenau.

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