college of culinary arts

college of culinary arts

Seal of Health
Culinary Nutritionist 232x162

Last April, in an e-mail to his former culinary professor, Patricia Blenkiron, EdD, Yean Hoong “Thomas” Teh ’02, RD wrote, “It is wonderful to feel the seal of the A.D.A. — every registered dietitian’s proudest moment.”

The A.D.A. seal was on a plaque Teh received from the American Dietetic Association Foundation for the first International Nutritionist Dietitian Fellowship for Study in the U.S.A. Teh has had little time to bask in the glow of the distinguished honor.

With his M.S. in food science from the University of Maine at Orono and his license as a registered dietitian in hand, he is studying for his Doctorate in Clinical Nutrition (D.C.N.) from the University of Medicine & Dentistry of New Jersey in Newark.

In May, Teh was back in Providence where he’d earned his bachelor’s degree in culinary nutrition at JWU. This time he was doing a 10-week clinical residency at Hasbro Children’s Hospital, treating patients in the Pediatric Gastroenterology, Nutrition and Liver Diseases divisions, and developing a guideline to treat vitamin D deficiency.

Originally from Malaysia, Teh also works as an instructor for the food science and nutrition program at Nanyang Polytechnic’s School of Chemical & Life Sciences in Singapore. Next year the school is adding more nutrition courses, Teh says, noting the importance for students to be well prepared in that area when seeking jobs in food manufacturing. Students need to know “not just how to make baby formula, but how the formula works once it’s in the baby’s body.” Online >

Culinary Antarctic 170x150Cooking up a Storm in the Antarctic
“Some of you have asked why I want to do this. Simply put, I want an adventure. Very few people can say they have been to the seventh continent, and it is my dream to visit all of them. One day I would like to teach at JWU and to do that I need to get back into the industry and gain experience. So why not get some of the most unusual sort available?” writes Zachary Hedden ’06.

On Saturday, Aug. 2, Hedden arrived at McMurdo Station in Antarctica where he spent three months as lead cook. It was summertime there, which means 24 hours of sunlight. The temperature upon arrival was a balmy minus 42 degrees Fahrenheit.

Hedden, who worked at the Providence Campus as culinary experiential education specialist from 2006 until July, is now a government subcontractor for the U.S. Antarctic Program, funded by the National Science Foundation. Research on ice — climatology, geology, glaciology and ecosystems — that cannot be done elsewhere is done there.

McMurdo, one of three main stations, supports 1,300 people during the summer, so Hedden is cooking lots of food. “And it is not cafeteria slop,” says Hedden, who has a degree in nutrition. “The food on ‘the ice’ is important for two reasons; morale and nutrition … staff work hard to maintain high nutritional quality for the scientists who tend to lose weight from being outside in the cold, and the support staff who tend to gain weight from being indoors with free food all the time.”

Once Hedden settled in with his government-issued extreme-cold-weather clothing and other supplies, he described his first night on his blog. “We were privy to the most spectacular sight ever ... nacreous clouds; evil little buggars, but beautiful nonetheless. I could have stayed out all night staring at them if the wind chill wasn’t at a brisk -62°F.”

Follow Zach Hedden’s adventures and photos from the Antarctic: Online >

quick take:culinary arts

Chartwells Dining Services at the Charlotte Campus fed students an entire week of “sustainable” foods in September. Menus featured cage-free eggs, free-range chicken, local produce and fresh seafoods — with one day declared a no-fry zone.