Artlip Earns Chicago's Accolades For Chef Professionalism

Mike Artlip, chair of the AAS (associate of applied science) degree program at The School of Culinary Arts at Kendall College, recently received a top honor from Windy City Professional Culinarians (WCPC), a chapter of the American Culinary Federation (ACF), Inc.

Artlip earned WCPC's 2009 Chef Professionalism Award, which recognizes exemplary character and achievement throughout a chef's career. In addition to overseeing Kendall College's forward-looking two-year culinary-arts program, Artlip manages the Caf� at Kendall College, a student-run cafeteria that serves students, faculty and staff of Kendall's four schools housed at the Riverworks campus. He serves as chair of the Culinary School's Faculty Senate, and works with organizations such as Skills USA, Careers for Culinary Arts Program (C-CAP) and ProStart operated by the National Restaurant Association's Educational Foundation, all geared toward helping high-school students achieve fulfilling careers in the foodservice industry.

"Over his more than 20 years of dedication to Kendall College, Chef Artlip has been instrumental in positioning our culinary-training program as a destination for prospective chefs worldwide," says Christopher Koetke, CEC, CCE, dean of the College of Culinary Arts, who recently received WCPC's 2009 Educator of the Year Award. "Windy City Professional Culinarians' tribute to a lifetime of contributions to Chicago's vibrant restaurant industry could not have identified someone more deserving."

A graduate of Kendall College, Artlip held executive cooking positions in a number of Chicago-area establishments before joining Kendall's faculty in 1987. Among the many accolades garnered throughout his career, one of which Artlip is most proud is the 2007 Educator of the Year Award for ACF's Central Region. Artlip earned and actively maintains his credentials from ACF as both a CEC (certified executive chef) and CCE (certified culinary educator).

"We are quite proud of Chef Artlip's accomplishments," says Linda Rosner, CEC, CHE, president of Windy City Professional Culinarians and culinary-arts director at Lexington College. "Kendall is the best-known culinary program in greater Chicago, and among the top cooking schools in the nation. I have known Mike for many years, and I have great respect for his intense involvement with students and students' futures."

About ACF Windy City Professional Culinarians
ACF Windy City Professional Culinarians (WCPC) represents all who learn, practice and craft the art of gastronomy in greater Chicago. As one of the fastest-growing chapters of the American Culinary Federation-the largest organization of professional cooks in the Western Hemisphere-WCPC upholds the highest standards of cooking while supporting a vibrant culinary community through education, professional development and promoting the renowned foodways that make Chicago the envy of the world. For more information, visit www.acfwindycitychefs.org.

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 has accredited the Culinary Arts Associate and Baking & Pastry Associate programs since 1988. Celebrating its 75th anniversary in 2009, Kendall College also operates Schools of Hospitality Management, Business and Education. Since 1962, it has been accredited by the Higher Learning Commission of the North Central Asso