Director of Programs and Culinary Nutrition for Strategic Initiatives
Sophie Egan, MPH is director of programs and culinary nutrition for strategic initiatives at The Culinary Institute of America, where she oversees a portfolio of the college’s food industry leadership initiatives focused on health and sustainability. Based in San Francisco, Sophie is a contributor to The New York Times’ Well section, and has written on food and health for WIRED, Time, Bon Appetit, The Wall Street Journal, Forbes, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. Sophie has also worked as a communications consultant for clients including eBay Foundation, Health Career Connection, Community Grains, and The Vitality Institute on its [email protected] initiative. She holds a master of public health degree, with a focus on health and social behavior, from UC Berkeley, where she was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in history from Stanford University. Sophie is the author of the book, “Devoured: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are” (William Morrow/HarperCollins, 2016), out on paperback in July 2017. Last summer, she was named one of the UC Global Food Initiative’s 30 Under 30.
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