Kyle Shadix

Bremen High School

Class of 1988

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Kyle Shadix - Class of 1988 - Bremen High School

First Name	Kyle
Last Name	Shadix
Graduation Year	Class of 1988
Gender	Male
City	N/A
State/Province	NY
Country	United States
Occupation	Chef/Nutritionists
Married	No
About Me	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 and currently the Diversity 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 Becoming a Nutritionist, a career guide slated for publication in 2007. In 2005 he completed co-authoring Creating Your Career portfolio At-a-Glance Guide for Dietitians. Chef Kyle has also written menus for various books including Carol Guber's Type II Diabetes Life Plan: Take Charge, Take Care and Feel Better Than Ever, 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. As a prominent figure in the nutrition world, Chef Kyle writes a monthly column's for Nation’s 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 frequent contributor to Women’s Day Magazine 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, as well as websites such as webmd.com, slimfast.com, and many others. Chef Kyle has appeared on 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." His media savvy has led him to work as a spokesperson for The Mayo Clinic and Ediets.com, Netflix DVD’s 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, MENUS hosted by Restaurant Business Magazine in Charleston, The Martha Nelson Lewis Symposium at The Ohio State University, Columbus, The Culinary Institute of America & Food Arts Magazine’s Worlds of Flavor Baking and Pastry Invitational Retreat Flavor Design & The Experimental Pastry Kitchen: In Pursuit of Pleasure, Health and Well-Being, and at Le Cordon Bleu-Paris. He has also delivered many lectures at ADA state affiliate dietetic association including Florida, Massachusetts, New York, Arkansas, Pennsylvania, Connecticut, and Rhode Island 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. 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 Brother’s Dining Services (399 Park), Menu Consultant to the Award Winning Memorial Sloan Kettering Cancer Center’s Food and Nutrition Department, and as Culinary Director of Macy’s Herald Square’s 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 Foundation’s Internship program. In 2005, he was awarded the Publix Visiting Practitioner at the University of Georgia’s Department of Food and Nutrition. 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 at New York-Presbyterian Hospital Dietetic Internship program as well as the Cleveland Clinic Foundation Internship Program’s RD Marketing Alternative Rotation. Currently, Chef Kyle is the Director of Nutrition Services at Nutrition and Culinary Consultants, A Food Group/WPP Company, in New York City 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' Orléans, Orléans, 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 University’s Steinhardt School of Education’s Depart...(read more)