Chef Stephanie Michalak White

Director of Education

Location: Online Programs

Favorite Dish: Depends on the season

"As an educator, the most important thing is to improve continuously. As Ms. Frizzle from the Magic School Bus expressed, 'Take chances, make mistakes, get messy!' We learn the most when we take risks, and while sometimes the fails can be frustrating, they also teach us a lot about both processes and ourselves."

Chef Stephanie Michalak White

About

Chef Stephanie is a Certified Cicerone^®. She has been integral in the development and launch of Escoffier’s Plant-Based Culinary Arts programs.

With over a decade of professional experience, Stephanie has held a variety of roles in many different types of establishments, including small businesses, pop-ups, high-end catering, high-volume cookery, and farm-to-table restaurants.

Chef Stephanie has designed curriculum, taught, and catered for a teaching kitchen located on an organic farm in Cincinnati, Ohio, centered around educating the local community to use local, seasonal ingredients. She also held a position on the Chef Advisory Committee for the Teaching Kitchen Collaborative developing protocols and curriculum for health and wellness programs.

While earning her Bachelor of Professional Studies in Culinary Arts Management, Stephanie helped coordinate a pilot study examining the role of health and wellness in potentially reversing pre-diabetes. Later, while earning her Master of Arts in Food Studies, she focused on beer culture. Stephanie is currently completing her doctorate in Higher Education Leadership and her dissertation explored institutional initiatives addressing student food insecurity.

Additionally, Chef Stephanie has lived in Germany, working in wine export and marketing for an international wine trading company.

She is passionate about seasonal and plant-based eating, sustainable practices, ending food insecurity, and the role of self-care in the culinary industry. She also enjoys helping her students find their passion in the field and encouraging them to persevere.

Meet Chef Stephanie Michalak White

Honors, Awards & Affiliations

ServSafe® Manager

Professional EXPERIENCE

Chef and Culinary Manager - Turner Farm Teaching Kitchen
Chef Advisory Member - Teaching Kitchen Collaborative
Assistant Foodservice Director - Sage Dining Services
Manager in Training - Culinary Institute of America
Food and Student Coordinator - Culinary Institute of America

Dish Examples

Squash Blossom Tamale with Mole Verde, Cashew Crema, and Pumpkin Seed Brittle

I like to use seasonal and local produce, so I want the impermanence of the season to be a part of the dishes I create. However, tamales are like a canvas with which you can mix and match a flavor (and color) palette.

Burmese Tofu Rice Noodle Salad

A large part of my career has focused on plant-based dishes and celebrating the abundance of color, textures, and flavors found in well-constructed menu items. Burmese tofu is not well-known, but it's a fantastic soy-free alternative that is easy to make (and delicious)!

Death by Chocolate from Scratch

My older sister would routinely request Death By Chocolate when we were kids. I still make this, but nowadays, I make every ingredient from scratch rather than pre-made candies and cake mixes.

Education

Associate of Occupational Studies Degree in Culinary Arts, Culinary Institute of America
BPS in Culinary Arts Management, Culinary Institute of America
MA in Food Studies, New York University
Certified Cicerone
EdD in Higher Education Leadership, Maryville University