COD dedicates Culinary & Hospitality Center
Local dignitaries and guests toured state-of-the-art spaces before sitting down to a gourmet dinner during the recent dedication of the new Culinary & Hospitality Center at College of DuPage.
“This building is a labor of love,” COD President Robert L. Breuder said. “You will not find many institutions that present culinary and hospitality in the way that you see it here.”
The Culinary & Hospitality Center is a 60,000-square foot, state-of-the-art facility with high-tech teaching kitchens, bake shops, a skills kitchen, a dedicated chocolate room, a culinary market and large meeting areas for special events. It has been constructed for U.S. Green Building Council's LEED certification, which will make it the first culinary learning facility in the nation to achieve this prestigious designation.
College of DuPage is also one of a handful of colleges and universities nationwide to house a professionally operated fine dining restaurant and a six-bedroom boutique hotel within its educational center. Waterleaf features French and Italian favorites with a contemporary flair created by Executive Chef Jean-Louis Clerc, a Michelin 3- and Michelin 1-trained professional. Waterleaf also dedicates two evenings per week on select dates to menus prepared and served by the College's International Cuisine and Classical French Cuisine students.
The Inn at Water's Edge features beautifully appointed suites, continental breakfast for guests and 24-hour concierge service. The inn provides hands-on learning opportunities for Hospitality Management students.
In addition, the new CHC contains Wheat Café, a casual dining restaurant run entirely by students. Adjacent to Wheat Café is the Culinary Market, which sells student creations ranging from pastas, soups and salads to baked goods and desserts.
Finally, the building houses the College's Multimedia Services department, with high-tech editing suites and a large studio.
“I would like to congratulate President Breuder and his team for fulfilling their vision to construct a state-of-the-art facility that will address the growing workforce needs of the region,” said COD Board of Trustees Chairman David Carlin.
Chris Thielman, professor and program coordinator, said students develop skills in the College's programs that extend beyond sautéing or chopping. Graduates also learn the life skills of teamwork, dedication and creativity.
“When I started at College of DuPage in 1987, there were 298 students in the Culinary and Hospitality program,” he said. “As our enrollment and reputation grew, our space restrictions limited the number of students that we were able to serve. This fall, our enrollment is at 660, and we expect this to rise in the future.”
Gus Vonderheide, vice president of group sales for Hyatt Hotels and Resorts in North America, graduated from College of DuPage in 1982 and credits the program's leadership for growing the program.
“Without their heart and soul, this building would have never happened,” he said. “I look forward to continuing my career working with the students who come through these doors.”
Michael H. Garbin, executive chef for the Union League Club in Chicago, quoted both the U.S. Bureau of Labor Statistics and the National Restaurant Association as he discussed the growth in a thriving restaurant industry.
“In 2010, restaurant sales averaged $1.6 billion a day,” he said. “A culinary degree can make you a more competitive job candidate as you advance your career.
We can all be proud to be a part of this dedication for what it represents now and for the foundation that it provides for tomorrow.”
For more information about the Culinary and Hospitality Management program, email thielman@cod.edu or visit www.cod.edu/hospitalityadministration.
For menus and to make reservations at Waterleaf, visit www.waterleafrestaurant.com or call (630) 942-6881. For more information about the Inn at Water's Edge, visit www.innatwatersedgehotel.com or call (630) 942-6888.
For menus and information about Wheat Café, visit www.wheatrestaurant.com or call (630) 942-2284.