肯代尔大学西餐西点学院欢迎大厨Eric Stein成为学校新成员
Education pioneer in professional culinary nutrition brings industry experience to role
专业西餐西点营养学的教育先驱传授行业经验
芝加哥——2011年11月4日，肯代尔大学西餐西点学院宣布Eric Stein厨师（MS，RD）成为学校新的教职员工。作为一名专攻西餐西点营养学的讲师，Stein将注重营养丰富的美食和全球口味的现代烹饪风格带入肯代尔。
西餐西点学院院长Renee Zonka（RD, CEC, CHE, MBA）表示：“肯代尔大学非常自豪地欢迎厨师Stein成为我们教学大家庭的一员。他的加入恰逢学生对营养学的兴趣达到前所未有的高度。厨师Stein在这个相对比较新而又知名的学习领域拥有丰富的教学经验，他会继续作为西餐西点教育的领军人物，使肯代尔大学与众不同。”
在加入肯代尔之前，Stein曾在弗吉尼亚州白硫磺泉镇（White Sulphur Springs, W.Va）5颗钻石AAA级绿蔷薇度假村（Greenbrier resort）工作1年，并在认证烹饪大师Richard Rosendale的指导下加强了技术技能。他也担任美国饮食协会（American Dietetic Association）素食饮食方式小组科罗拉多州协调员，以及Cooking Matters Colorado项目董事会顾问，该项目由Share Our Strength赞助，使万千家庭获得技能、知识和信心准备健康和价格合理的饮食。
Stein表示：“我加入肯代尔是因为西餐西点学院享有极高的声誉。所以当他们让我进行这个项目时，我感到非常荣幸。在肯代尔，我能向学生传授自己热爱的东西，作为一个西餐西点专业人士，我能和很多杰出的天才厨师一起工作，拓展自己的技能。这样我就一直都能在这个复杂多变的领域教育学生。”
Stein为介绍美国各大城市餐厅的指南DiningOut、美食服务教育发展中心（CAFé，Center for the Advancement of Foodservice Education）月刊杂志《金牌课堂》（The Gold Medal Classroom）、国际美食服务教育家网络（FENI，Foodservice Educators Network International）季刊杂志《今日厨师教育家》（Chef Educator Today）做出了卓越的贡献。Stein的第一本书《烹饪营养原则与应用》（Culinary Nutrition Principles and Applications），将于2012年初由美国技术出版社出版。Stein也是一家咨询公司Enlightened Flavors, LLC的拥有人，为顾客、温泉水疗中心以及餐厅提供美食和营养服务。
Stein在东伊利诺伊大学（Eastern Illinois University）获得了营养学教育硕士学位，后来以担任东伊利诺伊大学研究生助教开始了西餐西点教育的职业生涯。后来他返回自己的母校强生威尔士大学烹饪艺术学院（Johnson & Wales University’s College of Culinary Arts），教授副应用科学（AAS，associate of applied science）和西餐西点营养学位项目课程。
关于肯代尔大学西餐西点学院
肯代尔大学成立于1934年，位于伊利诺伊州芝加哥市。肯代尔为2500多名学生提供商务、西餐西点、美食服务管理、儿童早期教育和酒店管理专业的本科学士学位。课程将一流的学术活动与实践经验、国际教育机会相结合，帮助商务、酒店和西餐西点课程的学生发展成为行业佼佼者所需的专业技能和技术。根据ORC国际2011年对芝加哥顶级酒店和米其林指南餐厅的管理层的调查，结果显示肯代尔大学是芝加哥为学生发展酒店管理和西餐西点职业生涯最好的学校。1988年，美国烹饪联合会教育基金会认证委员会（American Culinary Federation Education Foundation Accrediting Commission）认证了西餐西点副学士项目（Culinary Arts associate program）；2008年，认证了烘焙和糕点副学士项目（Baking and Pastry associate program）。肯代尔大学是LAUREATE国际大学网络的一员，获得高等教育委员会（Higher Learning Commission）认证，并且是北部中央院校协会North Central Association of Colleges and Schools(NCA）的成员。网址为www.ncahlc.org。
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办公地址：北京市 东城区 东直门外大街48号 东方银座A座19FKendall College School of Culinary Arts Welcomes Chef Eric Stein as Newest Faculty Member
Education pioneer in professional culinary nutrition brings industry experience to role
Chicago-November 4, 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.
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