Lexington College (Culinary Arts Deparment)

Culinary Arts
Chef Jennifer Lewis, CHE

Chef Jennifer Lewis joined the faculty at Lexington College in 2003 in the expanding culinary area. She earned a BA in sociology and business from Marquette University as well as an AAS degree in culinary arts from Kendall College. Additionally she holds a Vocational Teaching Certificate from the Illinois State Board of Education and is a Certified Hospitality Educator from the American Hotel and Lodging Educational Institute.

Chef Lewis' teaching experience includes adult education at Dominican University in River Forest, Illinois, and high-school education for Clemente Vocational School in Chicago.

She has also taught cooking classes at various Chicago soup kitchens and shelters and was a consultant/volunteer in "Open-Hand" Chicago, an at home food delivery to AIDS patients.

Prior to starting her teaching career Chef Lewis held culinary positions with The Four Seasons Hotel, the InterContinental, and The Everest Room all in Chicago as well as The Ritz-Carlton, Boston. Lewis also owned and managed the Queen Bee Gourmet Deli in Chicago and was a personal chef.

Before stepping into the kitchen, Lewis acquired extensive management experience in the hospitality industry. She managed front of the house operations for The Ritz-Carlton Chicago, was opening staff and trainer for Zinc Brasserie, Chicago, and at Amazing Edibles, Chicago served as manager, menu-writer and special events coordinator. In addition, she worked as a transportation manager in the import & export spice trade for T.J. Harkin Spices.

Chef Lewis brings this wealth of culinary and hospitality management experience to the classroom through Lexington College's culinary labs, purchasing, and menu planning courses.

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