Kendall College School of Culinary Arts Welcomes Chef Eric Stein as Newest Faculty Member
The Kendall College School of Culinary Arts announces 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.”
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.
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). 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.