Kendall's Artlip awarded honorary FCCLA membership

Mike Artlip, director of The School of Culinary Arts at Kendall College, Chicago, has been selected by the Illinois Association of Family, Career and Community Leaders of America (FCCLA) to receive an honorary membership, based on his contributions to high school culinary arts in Illinois. Artlip (pictured, below) will be honored April 10 during Illinois FCCLA's Awards Session at the Prairie Capital Convention Center in Springfield, Ill.


The award is given to individuals who assist Illinois FCCLA in being an outstanding youth organization. Artlip has been supervising regional and state Illinois FCCLA competitions for several years. A Kendall College graduate, Artlip held executive cooking positions in a number of Chicago-area establishments before joining Kendall's faculty in 1987. In 2007, Artlip received the Educator of the Year Award for the American Culinary Federation's (ACF) Central Region. In 2009, he received the Chef Professionalism Award from ACF Windy City Professional Culinarians in Chicago. Artlip actively maintains his credentials from ACF as both a CEC (certified executive chef) and CCE (certified culinary educator).

Sullivan instructor publishes bourbon cookbook

Sullivan University chef-instructor and beverage management program director Albert W.A. Schmid has written a new cookbook paying tribute to the native spirit of Kentucky: bourbon. The Kentucky Bourbon Cookbook (The University Press of Kentucky) features more than 50 recipes from notable chefs and cookbooks, accompanied by 16 color photographs.

Schmid was inspired to write the book after a bourbon dinner at Dickie Brennan's Bourbon House in New Orleans. The book is organized by season, with each chapter showcasing fresh ingredients and Kentucky events in addition to Schmid's research of the history of bourbon as an American tradition. For more information and to see a video about The Kentucky Bourbon Cookbook, visit www.kentuckybourboncookbook.com.