FEATURED ARTICLEThe Rise of the Chef RD: “Foodies” with a Taste for NutritionWhen Kyle Shadix’s high school home economics teacher in his hometown of Bremen, Ga., saw his talent for food and cooking, she encouraged him to consider culinary schools or university programs in food science or in nutrition. Intrigued but unable to decide among those options, Shadix chose all three.I arrived at the University of Georgia with a weighty goal: to become “the James Beard of healthy cooking.” A major in consumer foods and nutrition with a minor in French and food science may at first seem like an odd combination. But during my junior year, I spent 11 months at the Universite d’ Orléans in France, learning about language and culture — not to mention bistros, brasseries, patisseries and boulangeries — and by the time I returned to Georgia I was hooked. Ten years, two countries and three schools later, I was a certified chef de cuisine and a registered dietitian. Being a chef and RD has opened many doors for me. I have worked as a menu consultant, recipe developer, private chef and in many restaurant and company management roles. I have found great satisfaction in sharing my knowledge through teaching college food and nutrition courses. Expertise in nutrition, food science and the culinary arts Current subscribersLogin to download this issue as a PDF |