Growing up, I was a pretty picky eater. I loved fruits, milk, bread, rice, pasta, and ice cream. I disliked most meats, hated fish and most vegetables. I didn't always eat the healthiest foods, but my mom made sure I ate a least a little protein at meals, and always had my vegetables (which only ever consisted of carrots or lettuce). I never had to finish what was on my plate, but I did have to finish my milk.
As I grew up, my taste buds matured, and I got sick of eating chicken, rice, and raw carrots. So I decided to branch out a little bit. I started trying more vegetables, cooking them in different ways, trying seafood, etc. I may not have liked everything (my taste buds still hate tomatoes no matter how many times I try them), but I continued to try new foods, especially if they were healthy for me. My family saw a big change in my diet- going from saying 'ew' to vegetables to asking 'why don't we have a vegetable with dinner tonight?' My siblings could have fainted when they heard I ate, and liked, eel-stuffed sushi!
My change in eating habits was appropriate as I went off to college to major in Human Nutrition, Food and Exercise, with a concentration in dietetics. I always tried to eat 'healthy' but really learned about the relationship between food and health during my years at Virginia Tech. I then continued my education through the University of Connecticut Dietetic Internship where I completed over 1200 hours of supervised practice including clinical rotations at the hospital, outpatient diabetes counseling, community rotations, time with the public school nutrition program, and many more.
Since then I have been working as a registered dietitian with patients with high cholesterol, diabetes, and those seeking to lose weight. Time and time again I hear my patients say 'so you're going to tell me what I can't eat, right?' or 'so I'm not allowed to eat any of the good stuff?' My goal is to prove that the foods you eat can be delicious and still help with cholesterol, diabetes, and/or weight. So how do I do this? Do I cook all of my patients' a meal and have them tell me if it is good or not? Do I hand out recipes? Do I have food tastings in the office? I try to do some of these things, but sometimes I feel limited. Right now, my skills lie mostly with knowing about nutrients (such as saturated fat or fiber), chronic diseases such as cardiovascular disease and diabetes, and the relationship between the two. Where my education lacks is 'how to cook the perfect, moist chicken' or 'which spices go together' or 'how to pick out the best fish.'
That is why I have decided to attend culinary school. Not just any culinary school: The International Center for Culinary Arts in Dubai, which has been rated one of the top 10 culinary schools in the world. During this 720 hour/ 3 month program I will learn how to make the most amazing stocks and sauces, pick and prepare the best fruits and vegetables, how to perfectly cook meat, poultry, and fish, and so much more. These skills will help me to prove that food can be both nutritious and delicious.
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