2:00- 6:00 p.m.
Registration opens

3:00 – 4:00 p.m.
Behind-the-scenes tour of a green and sustainable hotel kitchen (Hotel Allegro)

5:30 – 7:00 p.m.
Welcome Reception

8:00 – 9:00 a.m.
Breakfast & speaker Charlie Trotter (Hotel Allegro), sponsored by Mercer Cutlery

9:00 – 9:30 a.m.
Buses depart from Hotel Allegro for Master Classes at schools

9:30 a.m. – 12:30 p.m.
Master Classes

12:30 – 1:45 p.m.
Lunch Break

1:45 – 4:45 p.m.
Master Classes

4:45 – 5:15 p.m.
Buses return to Hotel Allegro from schools

5:00 – 6:30 p.m.
Awards reception and Educators of the Year announcement at Kendall College

7:00 a.m.
Registration opens

7:25 - 7:30 a.m.
Welcome from emcee Candy Wallace

7:30 - 9:00 a.m.
Breakfast, sponsored by ConAgra Mills

9:00 a.m. - 12:00 p.m.
Info Fair, Exhibits, Poster Presentations and Silent Auction to benefit For the Love of Chocolate scholarship foundation

12:00 - 1:30 p.m.
Lunch, sponsored by Bush Brothers Foodservice

1:30 - 2:00 p.m.
Buses depart from Hotel Allegro for Master Classes at schools

1:30 – 4:30 p.m.
Master Classes

2:00 - 5:00 p.m.
Master Classes

5:00 - 5:30 p.m.
Buses return to Hotel Allegro from schools

7:30 – 7:45 a.m.
Announcements from emcee Candy Wallace (Hotel Allegro)

7:45 – 8:15 a.m.
Breakfast & speaker Christopher Koetke (Hotel Allegro)

8:15 – 8:45 a.m.
Breakfast & speaker Lauren Mills,
sponsored by Food Service Technology Center

9:30 a.m. - 1:00 p.m.
Culinary Tour and Luncheon with Chicago Department of Cultural Affairs. $75 fee (limited space) OR continue with Monday's program.

9:30 – 11:00 a.m.
Breakout sessions (Hotel Allegro)
• The Hybridization of Education, including Podcasting
• The Mathematics of the Menu
• Speaking Across the Curriculum
• Assessment of Student Learning
• How to Teach Taste
• Fostering Communication in the Classroom
• Grant Writing

11:00 a.m. – 12:30 p.m.
Roundtable sessions (Hotel Allegro)
• TV top chefs: Lessons Learned from Culinary School
• Research Chefs Association: Trends in R&D
• Women Chefs & Restaurateurs: Careers for Women in Foodservice
• Lexington College: The Role of Hospitality in Culinary Education
• Personal & Private Chef Association: Incorporating Personal Chef Curricula
• ACF Windy City Chefs: Today's Culinary Climate and Trends in Foodservice

Highlights

Third Annual Poster Presentations
Share with your colleagues the improvements you and your school have made to student learning! Submit your poster board abstract by January 4, 2010, for consideration. Visit www.fenisummit.com/2010poster.htm.

Educators of the Year
Do you know someone who has made a difference in the field of culinary education? Nominate him or her for FENIs Educator of the Year by January 4, 2010! Secondary and postsecondary educators are eligible. Visit www.fenisummit.com/2010edofyear.htm

SPEAKER Chef Charlie Trotter
Gain invaluable insight from this foodservice industry leader on pursuing excellence in the kitchen and beyond. Hear about chef Trotter's techniques for motivation and critical thinking, then bring those ideas back to the classroom to inspire your students. Chef Charlie Trotter's eponymous Chicago restaurant is regarded as one of the finest in the world and has won many prestigious national and international accolades. He is the author of 14 cookbooks and three management books.
Sponsored by Mercer Cutlery

SPEAKER Dean Christopher Koetke
The future of culinary education is in our hands. Koetke will address FENI attendees on the latest trends to help prepare us for what's next in education. Koetke, CEC, CCE, is dean of the School of Culinary Arts at Kendall College in Chicago. In 2009, he was named Cooking Teacher of the Year by the International Association of Culinary Professionals. He is the co-author, with Chef John Draz, of the recently released The Culinary Professional (Goodheart- Willcox Publisher, 2010).