Kelly Brownell is Dean of the Sanford School of Public Policy at Duke University, where he is also Robert L. Flowers Professor of Public Policy, Professor of Psychology and Neuroscience, and Director of the World Food Policy Center.
In 2006 Time magazine listed Kelly Brownell among “The World’s 100 Most Influential People” in its special Time 100 issue featuring those “.. whose power, talent or moral example is transforming the world.” Brownell was elected to membership in the National Academy of Medicine (formerly the Institute of Medicine) in 2006 and has received numerous awards and honors for his work, including the Lifetime Achievement Award from the American Psychological Association, Graduate Mentoring Award from Yale, the James McKeen Cattell Award from the New York Academy of Sciences, the Distinguished Alumni Award from Purdue University, the Lifetime Achievement Award from Rutgers University, and the Distinguished Scientific Award for the Applications of Psychology from the American Psychological Association.
Prior to joining the faculty at Duke, Brownell was at Yale University where he was the James Rowland Angell Professor of Psychology, Professor of Epidemiology and Public Health, and Director of the Rudd Center for Food Policy and Obesity. While at Yale he served as Chair of the Department of Psychology and as Master of Silliman College.
Dr. Brownell has published 15 books and more than 350 scientific articles and chapters. He has served as President of several national organizations, including the Society of Behavioral Medicine, Association for the Advancement of Behavior Therapy, and the Division of Health Psychology of the American Psychological Association.
Dr. Brownell has advised the White House, members of congress, governors, world health and nutrition organizations, and media leaders on issues of nutrition, obesity, and public policy. He was cited as a “moral entrepreneur” with special influence on public discourse in a history of the obesity field and was cited by Time magazine as a leading “warrior” in the area of nutrition and public policy.
The only chef to host a live cooking show in Canada, Christine Cushing Live on the Food Network, Christine has been teaching Canadians to cook for more than 18 years. Her epic t.v career included Fearless in the Kitchen, on the Oprah Winfrey Network and her latest show, Confucius Was a Foodie , an exciting doc series fresh off its’ third season on Nat Geo Asia and NTD tv. in Canada and for which Christine has been nominated for the highly prestigious ‘ best host award’ from the Academy of Canadian Film and Television. As the resident chef on the highest rated talk show in Canada, the Marilyn Denis Show, Christine’s life revolves entirely around food.
Born in Athens, Greece, Christine immigrated to Canada with her family at the age of one. After completing the Food and Beverage Management Program at George Brown College, Christine went on to graduate at the top of her class at the Paris based École de Cuisine La Varenne. That year forever changed her philosophy of food and made her drive even harder to follow a career in the culinary arts. She has worked in such renowned kitchens as Toronto’s The Four Seasons Hotel, King Ranch Health Spa and Scaramouche Restaurant.
She was the spokesperson for Cook for the Cure Breast Cancer campaign and a superhero for the Starbright foundation for Sick Kids hospital and currently a judge for the Gold Medal Plate annual fundraiser for the Olympic committee as well as a committed advocate of the Children’s Breakfast Clubs. She has published three best-selling cookbooks, Dish it Out, Fearless in the Kitchen, and her third called Pure Food won a Gourmand world cookbook award in Spain (Whitecap 2007).
Christine’s artisan product line is a culmination of many years of planning, tasting, researching and determination. At the root of her line is a spectacular, DOP extra virgin olive oil from the rugged hills of Mani in the southern Greek mainland and a hugely popular series of sauces hand-made in Ontario, from Christine’s personal recipe in Toronto and a highly addictive sweet roasted red pepper spread.
Christine’s culinary philosophy is simple: Start with the best ingredients, have fun and share everything you know about food.