George Shannon

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 previously co-presented at the CIA’s Menus of Change conferences discussing plant-forward menus in high volume settings and utilization of “spent” brewer’s grain in food products. These items came from his personal desire to avoid using medication to control his cholesterol and sugar levels and maintaining a healthy diet. George currently teaches culinary fundamentals and previously taught non-commercial food service and high-volume production at “The Line,” in the student dining facility known as The Egg, where he developed and implemented healthy breakfast options following the Menus of Change Principles. George started his career with an American Culinary Federation apprenticeship in 1990 at The Trellis Restaurant in Williamsburg, VA, that was co-owned and operated by Marcel Desaulniers ‘65, then worked in a variety of culinary operations including private clubs, four and five star hotels and resorts, private restaurants, and his own catering business for six years. George received his associates degree in business administration from Thomas Nelson Community College in 2012, his Certified Executive Chef credential in 2008, and his bachelor’s degree in business administration from State University of New York – Empire in 2019. (Hyde Park, NY) @chefshannon (Instagram)