“Until I discovered cooking, I was never really interested in anything.”
As a child, my happiest moments were spent in the kitchen. I’d love helping out my grandma after school with various projects but mostly cookies :). She’d let me pick out the cookie I wanted to make even if it was the hardest one out of the bunch. As I grew up, I discovered that cooking was something I wanted to do for the rest of my life.
So why nutrition?
Well I’ve always been a health nut (however, one with a terrible sweet tooth) and my parents wanted me to get a “traditional” degree so that I could fall back on something if the whole cooking thing didn’t work out. So I got a degree in nutrition and a culinary certificate and have found that the two really compliment each other.
Everything in Moderation is one of the guidelines that all Registered Dietitians preach–and it’s a really good way to live by i.e. not getting too much of something and trying to balance everything out. I try to live by this motto–I’m not your stereotypical RD, but I’m also not your typical cook–I’m somewhere in between, trying to balance it all out.