Allison C. Righter, CIA Lecturing Instructor—Culinary Science, CIA New York campus.

Faculty Bio: Allison C. Righter

Culinary Science
Lecturing Instructor—Culinary Science
Certification Credentials: RDN
“I try to plant the seed with my students that chefs are uniquely positioned to play an important role in promoting healthy, sustainable, and delicious food choices among consumers.”

What is your current role at the CIA?
I teach the first-semester Food Safety and Nutrition courses, and have also taught Introduction to Food Systems. I also serve as faculty liaison and coordinator of the CIA-Harvard T.H. Chan School of Public Health Teaching Kitchen Collaborative, an invitational network of thought-leading organizations using teaching kitchens as catalyst for enhanced personal and public health across medical, corporate, school, and community settings.

How does your work with CIA students affect the future of food?
I love sharing my enthusiasm for nutrition, public health, and sustainable food systems with CIA students with the hope that it will positively influence the future of the food industry at a time when our bodies and planet need it most! I try to plant the seed with my students that chefs are uniquely positioned to play an important role in promoting healthy, sustainable, and delicious food choices among consumers.

What makes the CIA stand out compared to other colleges?
Our shared passion for food, which connects students, staff, and faculty from all backgrounds in a vibrant, palpable way. The CIA has such an amazing brand, talented faculty members, and a robust alumni network—combined, they offer limitless possibilities for our graduates entering the food industry.

Do you have a passion outside of the college?
I run a non-profit with my family called the Wings for Val Foundation (wingsforval.org) in memory of my sister and Navy fighter pilot Lt. Valerie Cappelaere Delaney, who perished in a jet training accident in 2013. The foundation honors my sister’s legacy by providing scholarships to women pursuing careers in aviation and by inspiring younger generations of female leaders to spread their wings and let their dreams take flight.

Education:
MSPH, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD. BA, Johns Hopkins University, Baltimore.

Professional Experience:
Adjunct Instructor—Nutrition, CIA. Project Coordinator, Samueli Institute Teaching Kitchen Pilot Study, CIA and the Harvard School of Public Health. Program Officer, Advisor, Food Communities & Public Health, Johns Hopkins Center for a Livable Future, Baltimore. Maryland Food Supplement Nutrition Education (FSNE) Intern, University of Maryland Extension’s FSNE State Office, Columbia, MD. Research Assistant, Baltimore Food & Faith Project, Johns Hopkins Center for a Livable Future, Baltimore. National Healthy Homes Festival Intern, The Coalition to End Childhood Lead Poisoning, Baltimore.

Member:
Academy of Nutrition and Dietetics. American Public Health Association.

 

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The Culinary Institute of America
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Phone: 845-452-9600