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Kendall College School of Culinary Arts Students Win Chicago F.I.T. Cookoff

Team impresses with a modern spin on classic dish that meets USDA nutrition guidelines

Chicago—November 30, 2010—A student team from the Kendall College School of Culinary Arts took first place in the Building a Healthier Chicago F.I.T. (Fresh Innovative and Tasty) Cooking Competition hosted by Windy City Professional Culinarians, a chapter of the American Culinary Federation, Inc., at the Union League Club earlier this month.  The team of Drew D. Larson, Jennifer A. Heringhausen and Mark M. Sabbe impressed judges with their entry of a vegetarian Niçoise salad with pan-seared tofu and sautéed polenta.

The cook-off drew culinary-arts students from throughout greater Chicago who competed as teams or individuals. Recipe entries were required to feature well-balanced, nutrient-rich entrées for adults or children incorporating whole grains and produce. Eligible dishes contained fewer than 500 calories, with less than 30% of total calories from fat and less than 10% of total calories from saturated fat, and negligible trans-fat. Additionally, sodium content could not exceed 800 mg. in accordance with USDA guidelines for Americans.

“Kendall College is dedicated to giving each student in our culinary-arts program a strong foundation in contemporary principles and applications of nutrition,” said Renee Zonka, RD, CCE, CHE, managing director and associate dean of Kendall College’s School of Culinary Arts.  “Kendall’s win in the Chicago F.I.T. competition reflects that commitment.”

The judging jury consisted of prominent chefs and local health and nutrition experts, including Dr. James M. Galloway, who serves as the Regional Health Administrator for the U.S. Department of Health and Human Services for the five states including Illinois that comprise Region V.

About Kendall College’s School of Culinary Arts
Founded in 1985, the School of Culinary Arts at Kendall College is among the premier culinary-training programs in the United States, offering associate and bachelor’s degrees and certificates in culinary arts as well as associate degrees and certificates in baking and pastry. The school occupies a stunning “Riverworks” campus near downtown Chicago. The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts Associate program since 1988 and the Baking & Pastry Associate program since 2008. Kendall, which celebrated its 75th anniversary in 2009, also operates Schools of Hospitality Management, Business and Education. Kendall College is accredited by the Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org, 1-312-263-0456. Kendall College is a member of the Laureate International Universities network.

Media Contact
Amber Cerda, 312-752-2472, acerda@kendall.edu
Maria Alexandra Velez, 312-752-2088, mvelez@kendall.edu