Yalonda Bey

Biography

Yalonda Bey (she/her/hers) joined the Department of Nutrition and Food Studies in the David B. Falk College of Sport as an assistant teaching professor in Fall 2025. She is teaching courses in culinary arts.

Before accepting her new faculty appointment, Bey served as an adjunct professor in Falk College, where she taught Food Studies 201 and 222. Prior to that, she spent more than a decade as a culinary arts instructor at the Syracuse City School District, where she co-developed the curriculum, created post-secondary pathways for students, and built industry partnerships. She also served as a chef instructor at the New York Kitchen, a nonprofit culinary and beverage education center in Canandaigua, New York.

Bey’s teaching and community engagement work centers on experiential learning in food systems, culinary education, and student mentorship. She has partnered with local organizations such as Salt City Market, Brady Farms, and Syracuse University to expand access to culinary career exposure. Her work has helped establish the Syracuse City School District’s culinary arts program as the most sought-after Career Technical Education track in the Syracuse City School District.

She has served as an advisor to SkillsUSA, a career and technical workforce development organization for students, and as a board member with The Image Initiative, Inc., a Syracuse-based nonprofit that supports young women of color. She is also an active member of the American Culinary Federation.

Bey earned a Master of Science in Instructional Design, Development, and Evaluation from Syracuse University (Cum Laude), a Bachelor of Science in Vocational Education from SUNY Oswego, and an Associate of Science in Culinary Arts from Johnson & Wales University (Magna Cum Laude). She also holds a New York State Professional Teaching Certification and ServSafe Food Manager Certification.