As we kick off Valentine’s Day the tweets are flying fast with foodie indulgences and tales of romantic dinners. It’s one of those special nights of the year when richness reins supreme and chefs can show their superior handy work and food nouse from quinelles to chanterelles. But as more and more people eat out of the home, more and more chefs are under pressure to lighten up, become allergy aware and apply a pinch of nutrition to their recipes. I’m excited to be working more with chefs, recipe developers and restaurants on culinary nutrition consultancy and training. And I’m so excited to share with you the future….that’s just emerging…but will change the way we eat forever.
So a dietitian walks into a chef’s kitchen
Last year on my foodie adventures in NYC and the American Dietitians Association conference in Boston I had the amazing opportunity to join a small group of dietitians on a workshop at Johnson and Wales University in Rhode Island. This is the FIRST university to offer a combined degree in nutrition and culinary arts, accredited by the American Dietitians Association . That’s right. Students graduated with BSc in Culinary Nutrition, a double bonus – chef qualifications and nutrition expertise, plus the opportunity to intern and become a registered dietitian too. So if you thought that never the twain shall meet – think again.
Not just a chef, Just-in time
Justin Hall always loved food, and felt that it was an amazing way to express his creativity. Culinary school was the obvious choice after cooking in the kitchen since he was 10, and working in restaurants since 14. But early on at JWU he learned how to eat healthily, lost a considerable amount of weight and commited to the Culinary Nutrition degree, and the rest as they say is history. “So many different things become available to you. So many doors have opened for me in the past two years and it’s quite overwhelming. The only problem I have is there are so many fun things to choose from and my mind changes every day,” said Justin.
See more images of the day by Justin here.
“My goals for the future are to be happy with what I do. I am looking into helping educate families on proper nutrition, and also helping kids. I’ve worked with kids for most of my life, and would love to continue that. Also, I have recently been expanding my photography career and would like to continue to move forward in that field, maybe food photography?”. I think, pardon the awful pun, that once you graduate this year, the world is your oyster Justin. Just like JWU graduate Natalia Hancock RD who’s a unique part of the team at Rouge Tomate in New York City.
Cook, laugh, learn
So we rolled up our sleeves and got down in the kitchen with the students and enthusiastic culinary trainer, Chef Bill Idell and heard first hand about the course from the wonderful Suzanne Vieira RD (thanks to you both and the rest of the team). We tweaked and tasted recipes to adjust seasoning without salt. Looked at ways to boost dietary fibre and nutrients, plus cut fat without cutting flavour. And bonded over good food and good nutrition. The sudents were bemused at some of our knife skills and nervously eager to hear about careers in dietetics. And little did they know how envious most of us experienced dietitians were.
The take out message?
If you’re a dietitian reading this post? Make sure you invest and develop your culinary skills. And for my US colleagues, take on a Johnson and Wales intern. If you’re a regular diner or big on the take out, but looking for healthier fare, rest assured times are a changing (more on that soon too). And if you’re an Australian chef or restaurant looking for some advice or guidance, give my team a call. We don’t bite. Love to hear your comments below. Bon Appétit.
