Branden Lewis, EdD, '04, '06 MBA, CEC
Associate Professor | Culinary Arts | College of Food Innovation & Technology
Providence Campus
Branden Lewis is committed to the sustainable food movement. In 2008, he was named one of Edible Rhody Magazine's Food Heroes. He was featured in the Rhode Island episode of Bizarre Foods: America, with Andrew Zimmern where he demonstrated modernist cuisine techniques for an Aerated Monkfish Liver Mouse and a Mushroom Essence & Compound Lobster Butter Sauce.
Ed.D., Educational Sustainability, The University of Wisconsin Stevens Point
MBA, Business Administration in Organizational Leadership, Johnson & Wales University
B.S., Culinary Arts, Johnson & Wales University
A.A.S., Culinary Arts, Johnson & Wales University
Expertise:
- food trends; plant based cuisine; social media; Southeast Asian cuisine; wellness and sustainability
Media Coverage:
- 11.11.20 - RI turkey farmers adjust as families downsize Thanksgiving, Boston Globe
- 04.10.20 - Talk of the town with Bruce Newbury, (COVID19 impact on restaurant and food supply), 1540 AM WADK Newport
- 04.01.20 - Culinary Now, podcast
- 02.14.20 - JWU adds a new degree of knowledge, Providence Business News (paywall)
- 01.29.20 - Bruce Newbury Talk of the Town
- 01.2.20 - Talk of the town with Bruce Newbury, 1540 AM WADK Newport, ( Chef Lewis portion airs at about 28:40 into show)
- 10.30.19 - Pumpkin carving with little waste and a lot of taste, The Valley Breeze
- 03.31.17 - Sustainability in the culinary kitchen and why local food matters, GoLocalProv.com
- June 2016 - Main dish salads tap consumer demand for healthful alternatives, Sysco Shape
- 05.05.16 - Cooking videos craze, ABC6