Why I Went to Culinary School as a Registered Dietitian
I went to SU for my Master’s and I had an incredible experience. I loved all my professors, my cohort, and I thoroughly loved the program.
With that being said, I had this sense that I really craved more food in the dietetics curriculum - I wanted it to feel more tangible to me, and I wanted to be in a kitchen. I knew that I didn’t want to go into clinical work and I loved the ideas of food as medicine, mindful eating, nutrition for prevention, and bringing nourishing food to life through experiences.
I didn’t want to coach people on what they should eat, I wanted to get them in the kitchen and get them excited and curious about food and to learn the skills they need to fuel themselves well and to empower them to do it in a way that honors who they are.
I found the Natural Gourmet Institute in NYC (now currently a part of ICE) and I couldn’t enroll fast enough. It was a whole health-supportive culinary school that taught traditional technique while focusing on whole foods and a plant-forward approach. It was everything I was looking for.
After that I did a little private chefing and some recipe development work, but what I loved most was teaching cooking classes and getting people together to learn about whole foods and how to make them taste delicious and to all sit down to a beautiful meal together.
Creating a New Path
I think there is such an opportunity for RDs ready to dive into the kitchen and to build programing with a food-forward approach. Research supports its efficacy from both a behavior change standpoint and a nutrition/dietary quality standpoint.
I always felt there was this missing path for less traditional/clinical RD positions from when I was a student and I know there’s so much good that can be done with this type of an approach.
I was like a sponge in culinary school and it was such an invaluable experience, but now I see that you don’t have to be a chef to incorporate food meaningfully into your work as an RD and the kitchen actually needs more RDs - food school is designed to bridge the gap. When I look back, I realize something clearly now that I couldn’t articulate then:
There was a missing path.
For RDs who didn’t want clinical work,. who were drawn to kitchens, programs, education, and food experiences and for people who knew nutrition advice alone wasn’t enough—but didn’t know where that left them professionally.
I always felt that gap and I know I’m not alone. There is so much good that can be done when nutrition professionals feel confident working with food, not just talking about it.
Why Food School Exists
Culinary school was an invaluable experience for me but here’s what I know now: You don’t have to become a chef to do this work. And honestly? The kitchen needs more RDs.
Food School exists to bridge that gap. It’s designed for nutrition professionals who want to:
Bring food back into the conversation
Build food-forward programs and experiences
Apply nutrition through cooking, education, and connection
Expand their impact beyond traditional roles
If this resonates with you and you’ve felt pulled toward the kitchen or wondered how to bring food more fully into your work. Culinary Nutrition in Practice is for you. We launch mid-March and I want you to join us.
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