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Megan Lambert

Senior Instructor

Johnson & Wales University

HQ Phone:  (401) 598-1000

Direct Phone: (980) ***-****direct phone

Email: m***@***.edu

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Johnson & Wales University

8 Abbott Park Place

Providence, Rhode Island,02903

United States

Company Description

Founded in 1914, Johnson & Wales University (JWU) is a private, nonprofit, accredited institution with approximately 17,000 graduate and undergraduate students at its four campuses in Providence, R.I., North Miami, Fla., Denver, Colo., and Charlotte, N.C. An i...more

Background Information

Employment History

Nutrition Class Teacher

Farmingdale Drive


Affiliations

Piedmont Culinary Guild

Meet PCG Member


Retailer's Bakery Association

Member


American Dietetic Association

Member


Education

bachelor's degrees

Nutrition and Hotel

Pennsylvania State University


master's degree

Nutrition Science

East Carolina University


Web References(58 Total References)


Meet PCG Member - Megan Lambert: Teacher, Baker, New Jam Maker | Piedmont Culinary Guild

piedmontculinaryguild.com [cached]

Meet PCG Member - Megan Lambert: Teacher, Baker, New Jam Maker
News/ Chef, Educator, Food Artisan, PCG Member Profile/ 1 comment Megan Lambert It's hard to fit Megan Lambert neatly into a category. Senior Instructor at Johnson & Wales, Pastry Chef, Nutritionist, volunteer, small business owner. Yet these titles all emerged from an early drive to share good, healthy food. "My parents both worked when I was a kid," says Lambert, and though her mother enjoyed baking when she had the time, "I noticed that we weren't really eating great food at home, so I learned how to cook." While she can't recall what prompted her focus on better-quality dinners, by age twelve, the nascent chef had stepped into the family kitchen to begin a lifetime of learning. Working through pasta dishes, chicken pot pie and peanut butter cookies, her beginning experiments presaged her eventual career choices. "Even at that age I was trying to make sugar-free cookies," the petite, cheerful chef remembers with a laugh."That didn't work out so well." By the time she enrolled in Penn State University, it was a no-brainer to major in nutrition and hotel restaurant management. "I was more interested in the nutrition aspect of it, just thinking about my own situation," she says. After a post-graduation internship in frigid Syracuse, NY, Lambert was primed for a change of climate when she heard about a new Culinary Institute of America opening in California. She jumped at the chance to move to the Napa Valley (which she describes as "Heaven on Earth"), and remained for several years after earning her pastry certificate there. Yet a concurrence of events brought her back east, to her parents' new home in North Carolina. The catalyst was her mother's post-retirement idea to open a business with her chef daughter. In 2001, the pair brought to life the Flour Shop, a small bakery in Morrisville, near Cary. The shop ran for about four years, during which time the younger Lambert met her husband and started a family. Yet, in hindsight, she was seeing her talents growing in another direction. Megan Lambert -Teacher "We drove down Trade Street just looking for someplace to eat," Lambert recalls, "We went past this big construction site and there was a sign that said 'Future home of Johnson & Wales University. I said, 'Oh, I wonder if they're going to need any pastry instructors ...'" Eleven years later, Lambert has not only established herself as a talented culinary instructor at the University, but she's also become an energetic force in the local food community. megan-lambert-gg Along with volunteering with the Green Teacher Network and Friendship Gardens, Lambert has once again begun a small food business with her mother. Yet as a member of the Guild's education committee, Lambert also sees potential benefits for her best students at JWU.


PCG Member Profile | Piedmont Culinary Guild - Part 2

piedmontculinaryguild.com [cached]

Meet PCG Member - Megan Lambert: Teacher, Baker, New Jam Maker
News/ Chef, Educator, Food Artisan, PCG Member Profile/ 1 comment It's hard to fit Megan Lambert neatly into a category. Senior Instructor at Johnson & Wales, Pastry Chef, Nutritionist, volunteer, small business owner.


PCG Member Profile | Piedmont Culinary Guild

piedmontculinaryguild.com [cached]

Meet PCG Member - Megan Lambert: Teacher, Baker, New Jam Maker
News/ Chef, Educator, Food Artisan, PCG Member Profile/ 0 comments It's hard to fit Megan Lambert neatly into a category. Senior Instructor at Johnson & Wales, Pastry Chef, Nutritionist, volunteer, small business owner.


News & Updates | Instant Organic Garden

instantorganicgarden.com [cached]

Megan Lambert and Don Rosenberg are passionate about preventing diabetes and other diet-related illnesses.
Lambert teaches a nutrition class for people with diabetes through the Charlotte Community Health Clinic at Farmingdale Drive. Lambert and Rosenberg's book, 'The Organic Gardener's Cookbook,' is intended to help fight obesity and diabetes. He is available for lectures and book discussions at no cost. He has been to book clubs, moms groups, church groups, and more. In February, Rosenberg resolved this dilemma by self-publishing his second gardening book, "The Organic Gardener's Cookbook" with Megan Lambert, a professional chef and Senior Culinary Arts Instructor at Johnson & Wales University. "I believe this book stands out, because it is a combination of both gardening and cooking basics broken-down into simple explanations, where anyone can understand it," said Lambert, a 37-year-old resident of Glenwood Manor in Matthews. Rosenberg said that Lambert wrote the cooking basics and recipes with the intention of teaching people how to make a recipe their own by using the ingredients available to them versus having to follow it 100 percent. "The total epidemic, in terms of diabetes, too much fat, sugar and salt, can all be controlled by eating fresh veggies," said Rosenberg, who has volunteered with Lambert on nutritional panels with Sow Much Good - a nonprofit that brings awareness to the link between the environment, health problems and nutrition. Lambert, who is also a registered dietician and mother to 9-year-old, Sergio, said, "The more we can do to help kids enjoy being healthy, we are setting them up for a better future."


Grow Your Own Food - WFAE Interview | Instant Organic Garden

instantorganicgarden.com [cached]

Megan Lambert - Chef, Registered Dietician and Senior Instructor at Johnson & Wales' College of Culinary Arts.
She's Co-Author of The Organic Gardener's Cookbook


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