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Worldchefs developed the Sustainability Education for Culinary Professionals curriculum to teach chefs how to think and act sustainably. The free course includes 8 lessons to help students engage with key themes and learn how to inspire positive change for both the planet and the bottom line.
In partnership with Food for Soul, we are relaunching the online learning journey for all culinary professionals who are interested in taking their first step to learn about sustainable food and kitchen practices. Join us for the kickoff session with Chef Chris Koetke, Feed The Planet Chairman and learn about our lesson plan and learning outcomes. After completion, the learners are awarded with a Feed The Planet digital badge and certificate.
Sustainability Education for Culinary Professionals is part of Feed The Planet, an initiative to promote food sustainability founded by Worldchefs, powered by Electrolux Food Foundation and AIESEC.
Practical Information
- Topic: Sustainability Education for Culinary Professionals: Start your online learning journey
- Where: 3PM CET on Zoom
- When: 8 November 2021
About the Speaker
Chris Koetke
Chairman of Worldchefs Feed The Planet Committee
Christopher Koetke has worked in culinary arts for well over 3 decades and is now President of Complete Culinary LLC, a consulting firm dedicated to the 360° comprehensive view of food and beverage. In the last 20 years, he has devoted his professional life to culinary education at Kendall College and at 48 campuses in 12 countries. He is currently the chairman of the Feed the Planet Committee of Worldchefs. Before culinary education, he worked as a chef in gastronomic restaurants. Prior to that he worked in some of the finest restaurants and patisseries in the USA, France, and Switzerland. He hosted his own national TV cooking show for nearly 5 years, written for prominent newspapers and trade publications, and authored a well-known culinary textbook, The Culinary Professional. He is an expert on food concept development, culinary sustainability and on the culinary application of amino acids as flavor elements.
