Nutrition Experience
Trying to navigate the conflicting recommendations with nutrition and diet can be daunting. We all eat, yet food does not treat us all the same. Recognizing how each one of us is unique, yet have common requirements, I work with individuals and groups to design programs to improve health and feel our best. It starts with learning to listen to your individual body, and I am here to help.
As a volunteer at hospitals and other community non-profits, I have worked with patients/clients to improve their lives through a better understanding of their individual nutritional and dietary needs, as well as addressing and solving physical and economic limitations so that each patient/client may be best positioned to better enjoy life.
Teaching and coaching others…
It is wonderful to work with others and share knowledge. I am a consultant, coach, and cook. I have worked with individuals who want to get their health back on track. Sometimes this involves discovering unknown food allergies or intolerances, other times it simply involves talking and helping devise a better way to handle food planning, diet and exercise, and all the surprise messes that get thrown in our way. Teaching cooking classes was a great way to get people actively involved in changing their diet and was a lot of fun.
At the hospital…
As a volunteer feeder at the hospital, I assisted patients with their meals and placing food orders. Working during the lunch and dinner shifts on several different floors, I aided patients recovering from strokes, and those with renal, liver and heart disease, in addition to diabetes. I assisted these patients with their food and would frequently feed an entire meal bedside.
While at the hospital, I learned to watch for complications with dysphagia, mobility, and communication and tried to make my patients as comfortable as possible. I wanted each patient to enjoy their meal and to have a little sunshine for part of the day, understanding how not one single individual was really there by choice. With patients who could talk, I discovered that I could excite them about eating by discussing favorite dishes, cuisine, and restaurants in the city. It surprised me how much people loved talking about food, and how happy it made so many! These interactions made me more intimately aware of the patient experience and patient care.
In the kitchen…
I am fortunate to have experience in several different professional kitchens. I started in the raw vegan kitchen of Living Light Culinary Institute in California, continued at L'Ecole, the restaurant of the French Culinary Institute, while also at the NYC Food Bank Kitchen, serving free meals to hundreds, then interned at ABC Kitchen, a James Beard Award-winning restaurant, and Pier 60, a large catering venue. In addition to developing my palate and learning techniques for classical French, gluten-free, raw and vegan cooking, I also learned to create, write, modify and scale recipes. Through these experiences, I have learned how kitchens are different, yet run in a similar fashion. I also learned the joy and importance of working with a team and how prep and mealtime planning, management, working cleanly and clear communication is essential for success.
I enjoy cooking and learning about different cuisines and cultures and look forward to modifying and creating recipes for different dietary requirements. It is always a special treat when I can present someone with an ailment or sensitivity to a special delicious and nutritious meal they were not expecting.
While working in the kitchen, I also learned some of the different aspects of event planning, catering and taught a few cooking classes. In addition to these experiences, I practice proper safety and hygiene in the kitchen and have my NYC Certificate in Food Protection.
At God’s Love We Deliver and the NYC Food Bank …
While volunteering at God’s Love We Deliver, I worked in the call center and assisted clients with getting food deliveries. I was responsible for assembling the weekly “What’s in the bag?” grocery produce list with storage information along with a recipe, which I would either create or use one already established. I also would do time, date and temperature checks in the kitchen. In addition, I input data with the NYC health department to help with reimbursement. I enjoyed my experiences there and enjoyed speaking with the clients and resolving issues related to food delivery and menu modifications. Working at this non-profit organization, as well as at the New York City Food Bank, I witnessed the great need there is in our city and country for better access to healthy foods, as well as a need for better nutrition education.
Some achievements…
Teach children simple cooking techniques and healthy meal preparation
Help guide healthy eating plans for health and weight management
Create allergy free and food sensitive friendly dishes and recipes
Create menus and event plans
Teach cooking classes
Help with diet modification to eliminate digestive and other health problems