Adam Sacks is a Culinary Nutrition Professor and Performance Chef/Dietitian at Johnson & Wales University, a position he has held since 1999. He is recognized for his dual certifications as a Certified Chef de Cuisine and a Registered Dietitian, a combination that allows him to integrate culinary arts with nutritional science. At Johnson & Wales in Denver, Colorado, he teaches courses such as Athletic Performance Cuisine and Vegetarian Cuisine within the 4-year Culinary Nutrition Degree Program.