Kendall College Names Renee Zonka Dean of School of Culinary Arts
Renee Zonka, R.D., CEC, CHE, MBA, has been promoted to dean of the Kendall College School of Culinary Arts. In her new role, Zonka will be responsible for strategic direction of the school’s culinary programs. A registered dietitian, she will also lead Kendall’s nutrition initiative. Zonka replaces Christopher Koetke, who has been named executive director of Kendall College’s School of Culinary Arts, adding to his current title of vice president of Laureate International Universities Center of Excellence in Culinary Arts, a position in which he is responsible for the strategic direction of Laureate’s culinary programs worldwide.
Zonka joined Kendall College in 2007 as associate dean of the School of Culinary Arts, and was also named managing director in 2010. Prior to joining Kendall, she served as a lecturer at the Culinary Institute of America in Hyde Park, N.Y., and as a chef instructor at the Illinois Institute of Art–Chicago.
“Renee Zonka has been a tremendous asset to Kendall College since she joined us in 2007,” said Karen Gersten, president of Kendall College. “Her dedication to culinary education, strong background in culinary arts and nutrition, and demonstrated leadership make her a perfect fit for this role.”
Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professionals. MODERN BATCH COOKERY (Wiley Hardcover, $65.00), written by Victor Gielisse, CMC, and Ron DeSantis, CMC, is a complete guide to volume cooking for restaurants, caterers, hotels and other large foodservice operations, offering up-to-date information with a focus on healthy cooking, nutrition and smart menu planning. The recipes in MODERN BATCH COOKERY are designed to yield 50 servings, and cover every meal and every occasion. Features include:
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