Jonathan Deutsch, PhD, CHE, CRC, is professor in the Departments of Food and Hospitality Management and Nutrition Sciences at Drexel University and a certified hospitality educator. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the PhD concentration in food studies at the CUNY Graduate Center and School of Public Health. At Drexel, he is the founding director of the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion and access. He was the James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators and was named a Food Waste Warrior by Foodtank. He is the author or editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education. He earned his PhD in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is a proud alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including food product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.

Academic Distinctions

• Center for the Advancement of Foodservice Education Sysco Culinary Educator of the Year, 2019
• Center for the Advancement of Foodservice Education Idaho Potato Commission Innovation Award, Postsecondary, 2018
• Center for the Advancement of Foodservice Education Brightwater Entrepreneurial Award, 2018
• Association for the Study of Food and Society Pedagogy Award, 2017

Faculty Fellowships

• Drexel Online Learning Council Faculty Fellow, 2016 – Present
• James Beard Foundation Impact Fellow, 2018 – 2019
• United Health Group Culinary Innovation Fellow, 2016 – 2017
• Fellow, Association for the Study of Food and Society

Professional Society

Selected Publications

Deutsch, J. (2018). Can Improvisation Save Culinary Education? Liminalities: A Journal of Performance Studies. 

Spratt, O., Suri, R. & Deutsch, J. (2020). Defining Upcycled Food Products. Journal of Culinary Science & Technology. 10.1080/15428052.2020.1790074

Bhatt, S., Ye, H., Deutsch, J., Ayaz, H., Suri, R. (2020). Consumers’ willingness to pay for upcycled foods. Food Quality and Preference, 86. https://doi.org/10.1016/j.foodqual.2020.104035

Zhang, J, Ye, H, Bhatt, S, Deutsch, J., Ayaz, H., and Suri, R (2020). Addressing food waste: How to position upcycled foods to different generations.  J Consumer Behav, 1– 9. https://doi.org/10.1002/cb.1844

Riordan, M., Zeitz, A., Fulton, B., Holliday, D., Bartoli, C., Aquilante, J., Spratt, O., Miller, L., Wilson, A. and Deutsch, J. (2019). Culinary Scientists Collaborating with City Health Department and Manufacturers to Improve Public Heath: A Case from Philadelphia’s Sodium Reduction in Communities Program. Journal of Culinary Science and Technology. https://doi.org/10.1080/15428052.2019.1671292

Grant participation:

• PI, City of Philadelphia/Centers for Disease Control, “Reduced Sodium Research and Development,” 2015 – 2021
• PI, Coulter Foundation, “Therapeutic Ice Cream Product Optimization and Clinical Trial,” 2020 – 2021
• PI, Claneil Foundation, “Surplus Food R&D Center,” 2017 – 2019
• PI, James Beard Foundation and Rockefeller Foundation, “Training the Next Generation of Chefs and Culinary Professionals to Reduce Food Waste,” 2018 – 2019

Editorial review board membership:

• Education Editor, Food Culture and Society
• Journal of Culinary Science and Technology
• Global Food History
• Journal of Best Practices in Culinary Education (CAFÉ)

Research Interests

Food Product Design, Food and Sustainability, Social and Cultural Aspects of Food (Foodways), Culinary Education

Specialization

• Food Studies
• Culinary Education
• Product and Recipe Development

PhD, Food Studies and Food Management, Department of Nutrition, Food Studies and Public Health, New York University, 2014

BS, Hospitality Management, Drexel University, 1999

AOS, Culinary Arts, Culinary Institute of America, 1997