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 located in Providence, RI.

An expert in international and plant-based cuisines, since coming to JWU he has been one of the team members responsible for the development of the new Wellness and Sustainability concentration. 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.

From 2013-2016 he served as chair of Big Brothers Big Sisters of the Ocean State’s annual fundraiser, The Big Toast.

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.

Before teaching, Lewis gained 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.

Sample Courses

  • CUL 1055: Cooking in Today's Restaurants: Breakfast & Lunch
  • CUL 1075:  Cooking in Today's Rest:Dinner
  • CUL 1095: Cooking in the Global Marketplace
  • CUL 1115: The Science of Cooking & Sensory Analysis
  • CUL 2245: International Cuisine and Culinary Cultures
  • CUL 3200: Plant-Based Cuisine
  • CUL 3250: Sustainability in the Culinary Kitchen
  • CUL 4175: Spa Cuisine
  • CUL 4966: Pan Asian Cuisine 

Areas of Expertise

  • Food trends
  • Plant based cuisine
  • Southeast Asian cuisine
  • Wellness and sustainability
  • 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