Certifications

Responsible Conduct of Research for Administrators

• Credential ID 3765062

Certified Cicerone®

WSET Level 1 Award in Sake

ServSafe Food Protection Manager

• Credential ID 322327622

Teaching & Research Interests

Online higher education pedagogy, professional development for faculty, basic needs security in higher education, food literacy, teaching kitchens, food as medicine, food and beverage history

Experience

Director of Education, Auguste Escoffier School of Culinary Arts, Interactive Distance Learning (2023 - present)

Lecturer, University of Cincinnati, College of Medicine, Department of Family and Community Medicine (2023 - present)

Contractor, University of Cincinnati, Osher Center for Integrative Medicine (2022 - present)

Lead Chef Instructor, Plant-Based Culinary Arts & Holistic Nutrition and Wellness programs, Auguste Escoffier School of Culinary Arts (2021 - 2023)

Chef Instructor, Culinary Arts and Plant-Based Subject Matter Expert, Auguste Escoffier School of Culinary Arts (2020-2021)

Chef and Culinary Manager, Turner Farm Teaching Kitchen, Turner Farm Preservation Foundation, Inc. (2017-2020)

Chef’s Advisory Committee Member, Teaching Kitchen Collaborative (2017-2020)

Assistant Foodservice Director, Sage Dining Services (2017)

Beer Tender, Server, & Cook, Draught Industries & The Dutchess Biercafe (2015 -2016)

Manager in Training, Pangea Restaurant & High Volume Production, The Culinary Institute of America (2014-2015)

Food & Student Coordinator, Harvard Public Health/CIA Pilot Study Culinary Curriculum (2013 -2014)

Export & Marketing Intern, P.J. Valckenberg GmbH (2013)

Marketing Intern, Staatliche Weinbaudomaene Oppenheim (2012)

Catering Sous Chef, Oliver Kita’s Fine Catering (2012)

Kitchen Intern, Kripalu Center for Yage and Health (2011)

Culinary Intern, Allium Restaurant & Bar, (2009 -2010)

Presentations

American Farm Bureau Federation Convention. (2024, January 20). Communicate, collaborate and influence: Blazing new trails to promote agriculture’s story [Preconvention Program Panelist].

Sharpe, P., & White, S. (2023, November 14). Thankful & thriving: Healthy holiday tips and virtual teaching kitchen event [Public class]. Osher Center for Integrative Health.

White, S. (2023, May 20). Food literacy in health and wellness [Conference presentation]. Food as Medicine Conference.

White, S. (2022, September 30). Food literacy in health and wellness [Conference presentation]. Unitek Academic Virtual Conference, United States.

Golubic, M., & White, S. (2022, May 28). Anti-inflammatory diet & foods. [Symposium presentation.] UC Center for Integrative Health and Wellness and the UC Brain Tumor Center, United States.

White, S., & Hensarino, T. (2020, November 11). Chef's perspective: Lessons learned in integrating seasonal, local ingredients in culinary curriculum and menus at the Turner Farm Teaching Kitchen [Abstract presentation]. Teaching Kitchen Research Conference, virtual. http://doi.org/10.1089/acm.2020.29085.abstracts

Michalak, S., & Luth, J. (2019, February 8). Advising patients and families on a limited budget [Conference session]. Healthy Kitchens, Healthy Lives Conference, Napa Valley, CA, United States.

Michalak, S. (2018, March 28). The resurgence of thirst for Weissbier during the 1960s in Germany [Paper presentation]. PCA/ACA National Conference, Indianapolis, IN, United States.

Michalak, S., & Luth, J. (2018, February 9). Advising patients and families on a SNAP budget [Conference session]. Healthy Kitchens, Healthy Lives Conference, Napa Valley, CA, United States.

Cotton, S., & Michalak, S. (2018, February 7). A chef's perspective: Lessons learned in starting a culinary program at Turner Farm's Teaching Kitchen [Poster presentation]. Teaching Kitchen Research Conference, Napa Valley, CA, United States.

Media Appearances

White, S. (2024, June 1). Hot tamale. Edible Ohio Valley, Summer(55), 40-44.

White, S. (2024, March 1). Crisp & bright. Edible Ohio Valley, Spring(54), 40-44.

White, S. (2023, December 1). Making memories. Edible Ohio Valley, Holiday/Winter(53), 38-42.

White, S. (2023, September 1). A pivot to fall. Edible Ohio Valley, Fall(52), 38-42.

American Farm Bureau Federation. (2023, August 10). Sowing Seeds of Knowledge: Exploring the Essential Collaboration between Farmers and Culinary Education [Webinar]. Farm Bureau Promotion & Education.

Sapola, A (Host). (2023, July 10). Romanticizing food, seasonal eating, and shamed spinach (No. 16). [Podcast episode]. Farming for Health. https://www.farmerjonesfarm.com/blogs/news/farming-for-health-podcast-16-chef-stephanie-white

White, S. (2023, June 1). Food as health: flavorful & fresh. Edible Ohio Valley, Summer(51), 38-42.

Grombacher, G. (2023, May). Your relationship with food [Podcast episode]. LifeBlood. https://lifeblood.live/your-relationship-with-food-with-stephanie-white/

Wasson, R. (Host). (2023, March). Food connects us [Podcast episode]. In Farm to Table Talk. https://farmtotabletalk.com/food-connects-us-chef-stephanie-michalak-white/

Crowley, D. (Host). (2023, January). Teaching plant-based cooking techniques (No. 21) [Podcast episode]. In Cook Local, Eat Local. https://cookingchatfood.com/teaching-plant-based-cooking-techniques/

Chaim, S., & Chaim, A. (Hosts). (2022, December). Plant-based culinary school (No. 458) [Podcast episode]. In Plant Trainers. https://www.planttrainers.com/plant-based-culinary-school-with-chef-stephanie-ptp458/

Esselstyn, R. (Host). (2022, April). School is in session with this rockstar plant-based chef (No. 141) [Podcast episode]. In Plantstrong. https://www.plantstrongpodcast.com/blog/chef-stephanie-escoffier

Inkster, K. (Host). (2022, August). Self-care for chefs, food insecurity, and more: a discussion with Chef Stephanie (No. 128) [Podcast episode]. In No-bullsh!t Vegan. https://www.karinainkster.com/post/chefstephanie

Wasson, R. (Host). (2020, January). Chef’s in the barn [Podcast episode]. In Farm to Table Talk. https://farmtotabletalk.com/chefs-in-the-barn-stephanie-white/