General Biography for Chef Kyle Shadix, CCC, MS, RD
As both a Certified Chef de Cuisine (CCC) and registered dietitian (RD), Chef Kyle Shadix belongs to a rare breed of food and nutrition experts. As such, he is a talent in the kitchen, a food scientist, nutrition expert and food & nutrition educator, writer and innovator in institutional food development. Due to his wide range of expertise in the food and nutrition world, Chef Kyle has his finger on the pulse of the leading trends in both arenas and has been recognized by the food and beverage industry as a leader in this new terrain that marries cuisine, health and food science.
After years of serving as an active member in the American Dietetic Association (ADA) as well as its New Member Advisory Committee, Diversity Committee, Nominating Committee, and as House of Delegates (HOD) Delegate at Large, Chef Kyle, sensing a gap in the ADA's offerings to male dietitians, founded the National Organization of Men in Nutrition (NOMIN). In addition to spearheading this member interest group within the ADA, Chef Kyle offers his culinary expertise as contributing author to the MinuteMeals cookbook series, and his nutrition know-how through co-authoring a career guide on becoming a nutritionist which is being published by the American Dietetic Association, and is slated for publication in 2010. In 2005 he completed co-authoring Creating Your Career portfolio At-a-Glance Guide for Dietitians.
Chef Kyle has been a peer reviewer for the journal Topics in Clinical Nutrition, and he also written menus for various books including Cooking with Joy : The 90/10 Cookbook by Joy Bauer, Rosemary Black, Ethnic Edibles: A Healthy Cookbook & Guidebook for Soup Kitchens published by the United Way for NYC soup kitchens, and he contributed the section on artificial sweeteners in The World Health and Nutrition Encyclopedia for Macmillan Nutrition & Health Reference. Chef Kyle wrote the forward to Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions, a textbook by Sari Edelstein, and was featured in the Art Institute of NYCís culinary textbook, On Cooking: A Textbook of Culinary Fundamentals by Sarah R. Labensky.
As a prominent figure in the nutrition world, Chef Kyle has written monthly column's for Nationís Restaurant News, Positive Thinking Magazine and Today's Dietitian, a news magazine for nutrition professionals where he serves on the publication's editorial advisory board. He is also served as a contributor to Oxygen, Idea Fitness Journal, Womenís Day Magazine, Shape, as well as other freelance assignments for national publications. Kyle has also been quoted in over 25 national publications including the Chicago Sun Times, the Atlanta Journal, the ADA Times, Muscle and Fitness, Fast Casual, QSR, Restaurant Business, Fitness Magazine, Journal of the American Dietetic Association, Oxygen, Marie Clarie, Prevention, Cooking Light, Self, American Way, the in-flight magazine of American Airlines, and Weight Watchers Magazine, as well as websites such as webmd.com, slimfast.com, to name a few.
Chef Kyle has appeared The Big Idea with Donny Deutsch, The Entrepreneurs on CNBC, The Television Food Networkís hit show, Chopped, Fox5's Good Day New York, Good Day Colorado, Fox New's Fox & Friends, ABC7 Morning News Chicago, NBC 10! In Philadelphia, CW11 Morning News New York, as well as Turner South's "Home Plate." Kyle also has filmed cooking demos for the Florida Department of Citrus, and his media savvy has led him to work as a spokesperson for Dannon Lite and Fit, The Mayo Clinic and Ediets.com, Netflix DVDís by mail as the Screen Cuisine Chef, Celestial Seasonings Herbal Tea and The United States Tea Council.
Kyle has been a featured speaker at The National Restaurant Association's Annual Conference in Chicago, The National Restaurant Associationís Study Group On Nutrition and Quality Assurance, MENUS hosted by Restaurant Business Magazin,, The Martha Nelson Lewis Symposium at The Ohio State University, Columbus, The Culinary Institute of America & Food Arts Magazineís Worlds of Flavor Baking and Pastry Invitational Retreat Flavor Design & The Experimental Pastry Kitchen: In Pursuit of Pleasure, Health and Well-Being, The International Foodservice Executives Association, The Society for Nutrition Education, The ADAís Food and Nutrition Conference and Exhibition (FNCE), The National Association of College and University Foodservice (NACUFS), The American Diabetes Association Diabetes Expo, and at Le Cordon Bleu-Paris. He has also delivered many lectures at ADA state affiliate dietetic association including Florida, Massachusetts, California, Georgia, New York, Arkansas, Pennsylvania, Connecticut, and Rhode Island. Chef Kyle is also part of the International Food Information Councilís speakerís bureau.
To date, Chef Kyle has won twelve awards and scholarships, including the 2007 Emily Quinn Pou Professional Achievement Award from the University of Georgia, Athens, which recognizes graduates who have attained substantial achievements and are at the midpoint of their career. Kyle also was awarded the IACP's Le Cordon Bleu Paris scholarship, ADA's 2003 Recognized Young Dietitian of the Year Award for New York City in recognition of his leadership qualities and performance in industry legislation, research, education and management. Kyle has served on the Board of the American Institute of Wine & Food (AIWF), New York chapter as well as the programming committee for the Culinary Historians of New York. Kyle also is the co-chair of the Scholarship Committee for the International Association of Culinary Professionals (IACP), and has also been a reviewer for the ADA Foundationís Karen Lechowitz scholarship.
Chef Kyle has worked for various companies and institutions including a stint as private chef for the Tony Award winning playwright Terrence McNally, Bouley Bakery, Gotham Bar & Grill, Columbia University as Manager, Nutrition Services and Kosher Dining, Operations Manager of Lehman Brotherís Dining Services (399 Park), Menu Consultant to the Award Winning Memorial Sloan Kettering Cancer Centerís Food and Nutrition Department, and as Culinary Director and head of cooking demonstrations at Macyís Herald Squareís world renowned Culinary Center in The Cellar.
As an instructor, Kyle has taught at The New York Restaurant School/Art Institute of New York City, the French Culinary Institute, New York University, Columbia University, and Queens College CUNY. He has also served as a dietetic internship preceptor for students from NewYork-Presbyterian Hospital Dietetic Internship program as well as the Cleveland Clinic Foundationís Internship program. In 2005, he was awarded the Publix Visiting Practitioner at the University of Georgiaís Department of Food and Nutrition. For almost a decade Kyle has been sending RDs and students in NY State daily emails about how to stay current in dietetics. His list has grown to over 2000, and as a key influencer in the nutrition world, Chef Kyle has access to most RDs practicing in the United States.
While pursuing his Master's degree at New York University, Chef Kyle was a Teaching Fellow in the Department of Nutrition and Food Studies (DNFS). He taught both graduate and undergraduate courses and designed a required introductory course to acclimate incoming nutrition students to the NYU campus. He graduated with an M.S. degree in Clinical Nutrition and completed his dietetic internship at the prestigious Mount Sinai Medical Center (NYC) and God's Love We Deliver. Chef Kyle has also worked as an instructor at Columbia University/Teachers College, NYU and Queens College. He is also a preceptor for dietetic students from Sodexho, The New York-Presbyterian Hospital Dietetic Internship program as well as the Cleveland Clinic Foundation Internship Programís RD Marketing Alternative Rotation.
Chef Kyle was the Managing Director of Nutrition Services at Nutrition and Culinary Consultants, A Food Group/WPP Company, in New York City, but now he is a Culinary Nutrition Communications Consultant as well as a part time instructor at Columbia University/Teachers College Nutrition Program.
Chef Kyle received a B.S. degree in Consumer Foods and Nutrition with a minor in Food Science and French from the University of Georgia in Athens, GA. He studied for one year at the Universite d' Orlťans, Orlťans, France, before going on to graduate with honors from the Culinary Institute of America in Hyde Park, NY. His is a ServSafe Certified Instructor as well as HAACP certified from Rutgers University Department of Food Science. He holds a culinary certificate from Le Cordon Bleu Paris, and an M.S. in Clinical Nutrition from New York Universityís Steinhardt School of Educationís Department of Food Studies, Nutrition and Public Health.
Kyle Shadix lives in Harlem with his partner and many cats.