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
Affiliate Member and Foundation President, Upcycled Food Association
Professional Member, James Beard Foundation
Member, Research Chefs Association
Member, Center for the Advancement of Foodservice Education
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