Branden J. Lewis

Associate Professor,  College of Culinary Arts

Contact Information
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I teach a number of classes in sustainability where where I take students around to local farmers and growers to fishermen to artisan producers. We actually learn where our food comes from and we actually travel our food web.”

Bio

Before joining the faculty of his alma mater, Branden Lewis was the chef-instructor at The Genesis Center, an adult education and workforce development program which helped immigrants and refugees acclimate to America. There he equipped adult learners with the skills needed to pursue careers in the culinary arts.

An expert in international, plant-based, and sustainable cuisines, Lewis has been one of the team members responsible for the development of the Wellness & Sustainability concentration and the new Sustainable Food Systems bachelor’s degree, where he serves as the program lead.

Lewis is committed to the sustainable food movement. In 2008, he was named one of Edible Rhody’s Food Heroes, and in 2013, he was showcased in the Rhode Island episode of “Bizarre Foods: America” with Andrew Zimmern, which focused on local sustainable seafood. From 2013-2016 he served as chair of Big Brothers Big Sisters of the Ocean State’s annual fundraiser, The Big Toast, and was presented with the Champion of Mentoring Award in 2017.

Today, he continues pursuit of ecologically and socially just food systems as he conducts doctoral research into educational sustainability.

Lewis’s international experience at such Michelin-starred restaurants as Le Poussin at Parkhill in Lyndhurst, England, and The Mandarin Oriental Hôtel du Rhône in Geneva, Switzerland, are foundational to his qualifications as a Certified Executive Chef with the American Culinary Federation and a faculty member at the university.

As a faculty member, he has been selected for numerous awards and recognition, including the Distinguished Scholarship Award, Outstanding Service Award, Advisor of the Year, and Robert M. Nograd Teacher of the Year, among others.

Sample Courses

  • SFS 2110: Culinary Science, Nutrition & Sensory Analysis
  • SFS 2210: Cooking from the Farmstand
  • SFS 2410: Growing for the Menu
  • SFS 2411: Cooking for Resilient Foodways
  • CUL 2810: Global a la Carte
  • SFS 3001: Sustainability in the Culinary Kitchen
  • SFS 3210: Plant-based Cuisine
  • SFS 4110 Health & The Harvest
  • CUL 4175: Spa Cuisine
  • CUL 4966: Pan Asian Cuisine

Areas of Expertise

  • Sustainable food systems
  • Food trends
  • Plant-based cuisine
  • Southeast Asian cuisine
  • Social media

Professional Memberships

  • American Culinary Federation (ACF), 2014-present
  • Chefs Collaborative, 2015-present

Certifications

  • American Culinary Federation (ACF), 2014
    Certified Executive Chef (CEC)
  • OSHA, 2016
    Fire Safety Training
  • State of Rhode Island and Providence Plantations Department of Health, 2000
    Certified Food Safety Manager-Instructor