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About | Facilities & Resources | Biographies
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The Art Institute of New York City is a leading institution for career preparation in Culinary Arts, Restaurant Management, Pastry arts, Multimedia & Web Design, and beginning fall, 2003, Fashion Design and Video Production.
The Art Institute of New York City is located in downtown Manhattan in the SoHo district of New York City, the display case for contemporary style. Graduates are trained for entry-level positions through concentrated, highly structured programs of study that reflect the needs of a changing job market. They are provided with assistance in securing employment that culminates in professional satisfaction and rewards. Curricula are taught by faculty who are, or have been, working
professionally in their fields.
The Art Institute of New York City is one of The Art Institutes, a system of 27 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary professionals. The parent company of The Art Institutes, Education Management Corporation
is among the largest providers of private post-secondary education in North America, with 43 primary campus locations in 26 major cities, and with more than 43,000 students as of fall 2002. EDMC's education institutions offer doctoral, master's, bachelor's, associate's and non-degree programs concentrated in the creative and visual arts, the behavioral sciences and education fields. EDMC has provided career-oriented academic programs for 40 years, and its education institutions have more than
150,000 alumni.
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Chef Joseph E. Shilling B.S., C.E.C. Biography
Kyle W. Shadix, CCC, MS, RD Biography
Ken Goodman, B.A. Biography |
The Art Institute of New York City occupies approximately 42,000 square feet of space at 75 Varick Street and 33,000 square feet at 11 Beach Street in the SoHo/Tribeca district of New York City.
Students undertake their culinary studies at the Varick location in nine kitchens of 1,000 square feet each. All have professional equipment, including ovens, broilers, food slicers, mixers, stove tops, convection ovens, dishwashers, and refrigerators. Construction on a new restaurant, One Hudson Square, is scheduled for completion in August 2003.
Students have access to a lounge and changing rooms. The Education Department, Human Resources and Public Relations are also situated at the Varick location, as are library resources, facilities, and services which are shared with Metropolitan College.
The Beach Street location, two-and-a half blocks from Varick, houses Graphic Design, Multimedia & Web Design Departments, and will house Video Production and Fashion Design. There are 13 classrooms, 4 computer labs (2 Mac and 2 P.C), 2 drawing studios (one for life drawing), and a dining room for wine seminars and service management classes. A large bookstore and a gallery will be completed in August 2003. Career Services will be located on the first floor.
All lecture classes are housed at the Beach Street site, many in classrooms equipped with TV monitors, VCRs and overhead projectors. The maximum number of students in a class is 36 students per lecture, 21 students per kitchen lab and 25 students per computer lab.
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Chef Joseph E. Shilling B.S., C.E.C.
Chef Joseph E. Shilling is the Dean of Education at The Art Institute of New York City. He is a graduate of Penn State, The Culinary Institute of America, and has studied at La Varenne and L'Ecole du Cordon Bleu in Paris, France, and Johnson & Wales in New England. He holds the American Culinary Federation designation as a Certified Executive Chef (CEC), and a Certified Culinary Educator (CCE).
Chef Shilling has served as Executive Chef, Executive Sous Chef, and Director of Food and Beverage at several prestigious hospitality institutions including the Ritz Carlton Hotels in New York City and Philadelphia, Windows on the World, and the Helmsley Palace Hotel, and has owned and operated his own restaurant, Café Chardonnay in New York City.
He is also the Chef Owner of "Your Private Chef," an in-your-home Cooking School and Personal Chef. His clients include the four members of the Boyz II Men group. He is Chef Owner of "Chef's Creation," a gourmet line of canned goods and savories, Chef Consultant of "Consult the Chef," a hospitality consulting business, and the Chef Director of "Culinary Tours," which provides chef and food tours of Philadelphia.
Chef Shilling has been featured in the national press with appearances on CNN, The Today Show, The Food Network and Good Morning America. He was the subject of an article in USA Today when the city of Philadelphia accepted the Mayor's challenge to "Trim the Fat."
He once weighted 525 pounds, and has lost over 265 pounds in 19 years. He knows how to create healthful foods that please the senses, and loves to share this knowledge with chefs and the public.
Kyle W. Shadix, CCC, MS, RD
The Art Institute of New York City. - Academic Department Director for Culinary and Pastry Arts
- Certified Chef de Cuisine, American Culinary Federation
- Registered Dietitian / Culinary Nutritionist
- M.S. Degree in Clinical Nutrition from New York University
- B.S. Degree in Consumer Foods and Nutrition/minor in Food Science from the University of Georgia, Athens, junior year abroad-Orleans, France
- Graduated with honors from the Culinary Institute of America, Hyde Park, NY (Baking & Pastry)
- Former Teaching Fellow in the Department of Nutrition and Food Studies, New York University and Adjunct Faculty at Queens College
- Active member and on the Advisory Board of the American Dietetic Association
- Founder and president of the National Organization of Men in Nutrition (NOMIN)
- Contributing author for MinuteMeals cookbook series (Wiley)
- Monthly food columnist for Today's Dietitian, a national, glossy magazine for RDs
- www.chefkyle.com
Ken Goodman, B.A.
The Art Institute of New York City. - Academic Department Director for Culinary and Pastry Arts at The Art Institute of New York City, responsible for culinary development of over 1,300 students
- Bachelor of Arts Degree from Johnson & Wales University, Providence, RI
- Executive Chef at La Concha Hotel in Key West, FL, awarded "Best Key Lime Pie in Key West," per the Key West Pie Society
- Sous Chef, then Executive Chef at East Coast Grill in Cambridge, MA, where he tripled the seating capacity
- Independent Restaurant Management Consultant in Boston, MA
- Volunteer Chef Instructor for Operation Frontline, providing classes to low-income families in 22 cities throughout America
- Voted Chef of The Year in 2000 by Share Our Strength, a hunger relief organization
Kenneth Goldberg, B.A.
The Art Institute of New York City. - Academic Department Director, The Art Institute of New York City
- Bachelor of Arts degree in Economics from the University of Pennsylvania
- Over 20 years in the food service industry as a pastry chef, culinary chef, and entrepreneur
- Served as Executive Chef for the Museum of Natural History for Restaurant Associates
- Operated a seasonal pastry and catering business for six years. Catering Chef for events such as the Reopening of Ellis Island, Princess Diana's Inaugural Visit to New York City, David and Mrs. Rockefeller's 50th wedding anniversary, and the PGA Tournament in
Sahalee, Washington
- Project Director for New York City KitchenSpace, a public/private effort to build a food industry small business incubator; wrote the initial grant request and was the lead author of the feasibility study
- Awarded Power User Award by Culinary Software Services. Currently working towards a Microsoft Certified Systems Administrator Certification on Windows Server 2003
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