Chicago — November 7, 2011 — The Kendall College School of Culinary Arts has announced the addition of Chef Eric Stein, MS, RD, to its faculty. As an instructor specializing in culinary nutrition, Stein brings a contemporary cooking style to Kendall that emphasizes nutrient-rich foods and global flavor profiles.
"Kendall College proudly welcomes Chef Stein to our teaching family," said Renee Zonka, RD, CEC, CHE, MBA, dean of the School of Culinary Arts. “He arrives at a time when interest from prospective students in our nutrition concentration has never been higher. Chef Stein’s wealth of experience teaching in this relatively new, timely and eminent field of study will continue to distinguish Kendall College as a leader in culinary education."
Prior to arriving at Kendall, Stein spent a year working in the kitchens of the AAA Five Diamond Award-winning Greenbrier resort in White Sulphur Springs, W.Va., where he enhanced his technical skills under Certified Master Chef Richard Rosendale. He has also served as Colorado’s state coordinator for the American Dietetic Association’s vegetarian practice group as well as on the board of advisors for Cooking Matters Colorado, a program under the auspices of Share Our Strength that empowers families with the skills, knowledge and confidence to prepare healthy and affordable meals.
"I came to Kendall because of the great reputation of its School of Culinary Arts," Stein says. "I feel very fortunate that they wanted me to be affiliated with the program. At Kendall, I can teach what I love, continue to expand my skills as a culinary professional, and work with a group of extraordinarily talented chefs. All the while I can also educate students in our ever-changing field."
Stein is a regular contributor to DiningOut, the nation’s premier guide to restaurants in select U.S. cities, as well as “The Gold Medal Classroom,” the monthly e-magazine of the Center for the Advancement of Foodservice Education (CAFÉ), and Chef Educator Today, the quarterly magazine of the Foodservice Educators Network International (FENI). His first book, Culinary Nutrition Principles and Applications, for the academic market, will be published in early 2012 by American Technical Publishers. Stein is also the owner of Enlightened Flavors, LLC, a consulting company that provides food and nutrition services to consumers, spas and restaurants.
He began his career in culinary education as a graduate teaching assistant at Eastern Illinois University, where he received his master’s degree in nutrition education. From there he returned to his culinary alma mater, Johnson & Wales University’s College of Culinary Arts in Denver, where he taught across the curriculum in both the associate of applied science (AAS) and culinary-nutrition baccalaureate programs.
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago, Illinois. Kendall offers undergraduate degrees in business, culinary arts, early childhood education, foodservice management and hospitality management to a diverse and passionate community of more than 2500 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago’s leading hotels and Michelin Guide restaurants (ORC International – 2011 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College, a member of the Laureate International Universities network, is accredited by the Higher Learning Commission and is a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org. For more information, visit www.Kendall.edu.