Albert L. Furbay

With heavy hearts, we announce the passing of Dr. Albert L. Furbay, a beloved husband, father and a great contributor to the culinary arts who passed away peacefully on October 28, 2024, at the age of 97.  Dr. Furbay was known for his drive for excellence in everything he undertook and believed all persons can reach their dreams.  He was a kind, brilliant, and generous person with a healthy sarcastic sense of humor that everyone who knew him loved and enjoyed.  He leaves behind his loving wife, Toni, children, Kathy and Tess, his grand and great grandchildren. His parents were Guy and Frances Furbay of Ohio.

Dr. Furbay left a legacy of contributions to academia and the international culinary world.

For more than seven years before his retirement in 1991, Dr. Albert L. Furbay was Vice President for Academic Affairs at Kendall College in Evanston, Illinois and in this capacity, was instrumental in founding the School of Culinary Arts at Kendall College, which opened in 1985.  He held the title of Vice President Emeritus, and the award given each term to the outstanding culinary gradate is presented in his name.  His career as an educator and administrator began in 1956 and included appointments at Wayne State University, Purdue University, Northern Illinois University, Wheaton College, Western Michigan University, and the Lake Forest Graduate School of Management.

The son of a Quaker minister, Dr. Furbay’s background is quite diverse.  He grew up in rural northwest Ohio, later served in the United States Army, and earned his B. A. from Taylor University.  He went on to Wayne State University where he received his M.A. and Ph.D.  More recently, he received the Master of Liberal Arts degree from the University of Chicago in 2006.  For many years, he was an educational consultant to Motorola, Inc.  At Western Michigan University, he developed and taught the first known credit course in job search skills for university students.  He was ordained in the Evangelical Free Church in Minneapolis, Minnesota.  He also held several interim pastoral appointments in the United Church of Christ.

Part of Dr. Furbay’s enthusiasm for the culinary program at Kendall College stems from his own love of food and cooking.  He held a diploma from the Dumas Pere School of French Cooking and, in retirement remained a serious culinarian.

Travel took him throughout the United States, France, Italy, Mexico, the Caribbean, Korea, Germany, Panama, Egypt, and Israel.  He studied extensively with Diana Kennedy, the world’s foremost authority on traditional Mexican cooking, and took all her culinary study tours to the major regions of Mexico.  He continued to pursue his special interest in the cultures and cuisines of Mexico and was a “residente permanente”, (an official and legal immigration status for Permanent Residents of Mexico).

In 1990, Dr. Furbay was elected President of the Northern Illinois chapter of the International Food Service Executives Association.  He was a Certified Food Executive (CFE).  In 1991 and again in 1992, he was selected by IFSEA and by the United States Army to chair the traveling team that evaluates dining facilities worldwide and determines winners of the distinguished Phillip A. Connelly Awards for excellence in military foodservice.

As an active member of the American Culinary Federation, he served a three-year term as a Commissioner on the ACFEI Accrediting Commission (which accredits college-level culinary programs), and later served for four years as a Staff Representative of the ACFEI Accrediting Commission.  In addition, he served as a member of the Board of Directors for the ACF Channel Islands chapter, and as Education Chair for the ACF Chicago Chefs of Cuisine.  In 2004, he received the Steady Eddie award from the Central Region of the ACF for outstanding ACF chapter involvement.

A celebration of his life will be held at Fourth Presbyterian Church in Chicago, Illinois and Saint Mark’s Anglican Church in Guadalajara, Jalisco, Mexico.  Dates to be announced.