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About the Authors | Video

Chef Draz: Hello. I'm Chef John Draz and this is Chef Christopher Koetke. We're the authors of The Culinary Professional.

Many of you are just starting out in this field and may not be sure about the career possibilities the industry offers. The path each of you takes may be different. For instance, the career paths of Chef Koetke and I have as many differences as similarities.

Chef Koetke: I've been cooking professionally for over 30 years. Early in my career I worked in some of the best restaurants and pastry shops in France, Switzerland, and the United States. Later on I served as executive chef of Chicago's critically acclaimed Le Nomad Restaurant. Along the way I've received numerous industry awards, including chef of the year by the Chicago Chapter of the International Wine and Food Society, ACF Culinary Competition Medals, the Chef Collaboratives Path Finder Award, and the International Association of Culinary Professionals Teacher of the Year Award. At Kendall College, I have served as chef instructor, specializing in sauce making, charcuterie, and ice carving, then Dean and currently Vice President of the School of Culinary Arts. I have my own national cooking show, called, Let's Dish, on the Live Well Network and an MBA from Dominican University.

I currently hold the American Culinary Federation's Certified Culinary Educator and Certified Executive Chef of Distinctions, and I'm a member of the American Academy of Chefs.

Chef Draz: I received an associate degree from the Culinary Institute of America in Hyde Park, New York, where I was the recipient of the Edward T. Hanley Scholarship. In my 30 years in the industry, I've worked in numerous hotels and restaurants, including The Ritz Carlton, The Winnetka Grill, the 95th, and Cafe Provensal. This hard work earned me a featured spot on the PBS Television Series, Great Chefs of Chicago. I was also a founding faculty member of the Kendall College School of Culinary Arts. I'm certified by the American Culinary Federation as an executive chef and culinary educator. I've also experienced entrepreneurship as the chef/owner of a 300 seat, fine dining restaurant.

I currently work as executive research chef for Ed Miniat, Inc., where I develop products and menu items for the frozen food industry and national chain restaurants.

Chef Koetke: There's one thing we both have in common, our passion for food and the culinary arts.

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