Chef Bio:
Chef Kyle Shadix, MS, RD
As both a Certified Chef de Cuisine (CCC) and Registered Dietitian (RD), Kyle Shadix belongs to a rare breed of food and nutrition experts. He is a talent in the kitchen, a food scientist, a nutrition expert, food and nutrition educator, writer and innovator in institutional food development.
After years of serving as an active member in the American Dietetic Association (ADA), Chef Kyle founded the member interest group, The National Organization of Men in Nutrition (NOMIN).
Chef Kyle writes monthly columns for Nation's Restaurant News, Positive Thinking Magazine and Today's Dietitian. He is also a frequent contributor to Woman's Day magazine, has appeared on national television news shows and has been a featured speaker at conferences across the country.
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. He has also contributed menus for various books including Carol Guber's Type II Diabetes Life Plan: Take Charge, Take Care and Feel Better Than Ever.
To date, Chef Kyle has won 12 awards and scholarships, including the IACP's Le Cordon Bleu Paris scholarship and 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.
Chef Kyle has worked for various companies and institutions including a stint as private chef for the Tony Award-winning playwright Terrence McNally, The Food Group New York City, Daily Soup Company, Gotham Bar & Grill, Columbia University Dining Services and Bouley Bakery.
His company, Nutrition and Culinary Consultants, has introduced him to a wide variety of foodservice clients from the NYC based NuKitchen—a gourmet food kitchen that prepares healthy meals and snacks and delivers them to your door—to the award-winning institutional food department at Sloan Kettering Cancer Center. Currently, Chef Kyle is a part-time instructor at Columbia University/Teachers College Nutrition Program as well as a part-time instructor at the New York Restaurant School/Art Institute of New York City.
Chef Kyle received a B.S. in Consumer Foods and Nutrition with a minor in Food Science and French from the University of Georgia in Athens. He studied for one year at the Universite d' Orléans, Orléans, France, before going on to graduate with honors from the famed Culinary Institute of America in Hyde Park, New York. He also holds a culinary certificate from Le Cordon Bleu Paris and has an M.S. in clinical nutrition from New York University's Steinhardt School of Education.
