Assistant Professor of Culinary Arts, The Culinary Institute of America, Hyde Park, NY

George Shannon, CEC, CHE, is an assistant professor of culinary arts at the Hyde Park campus of The Culinary Institute of America (CIA). He has co-presented at the CIA’s Menus of Change conferences, addressing plant-forward menus in high-volume settings and the use of “spent” brewer’s grain in food products. These initiatives stem from his personal mission to avoid medication for cholesterol and blood sugar management by maintaining a healthy diet.

Currently, he teaches culinary fundamentals and previously taught non-commercial food service and high-volume production at “The Line,” part of the student dining facility known as The Egg, where he created and implemented healthy breakfast options aligned with the Menus of Change Principles.

George began his culinary career in 1990 with an American Culinary Federation apprenticeship at The Trellis Restaurant in Williamsburg, VA, which was co-owned and operated by CIA alumnus Marcel Desaulniers ’65. He later worked across a range of culinary operations, including private clubs, four- and five-star hotels and resorts, private restaurants, and his own catering business for six years.

He earned his associate degree in business administration from Thomas Nelson Community College in 2012, obtained his Certif