I have had the pleasure of working with The Goldring’s Center for Culinary Medicine (GCCM) program since early 2014 through a partnership between Texas Christian University and Moncrief Cancer Institute. As a clinical dietitian, I never felt at ease in a hospital, and became increasingly frustrated that people’s diets were rarely the starting point for their journey back to good health. My childhood experiences, and love of cooking and eating healthy food, inspired me to become a chef (Le Cordon Bleu), and then pursue my masters in Nutrition. After graduating, I struggled to find a business that did what I wanted to do and how I wanted to do it, and I quickly realized there were no RDNs in my area who were also classically trained chefs. It just made sense to start my own business to fulfill my desire to help others learn healthy cooking to manage an illness, or condition, in a one-on-one training style. That desire sparkedCulinary Cures, a one-on-one culinary business that allows me to bring personal nutrition education and culinary coaching experiences to my clients’ home kitchens. Meeting people where they are is comforting for those in need, and it is much easier to do that in their familiar surroundings. I also teach cooking classes (8-10 participants) that revolve around many of the modules presented by GCCM. Culinary Medicine has helped me to use evidenced-based science to discuss health and nutrition with my clients and others interested in culinary dietetics. In addition to running Culinary-cures, I teach a Culinary Modifications class and act as the Culinology Liaison for Texas Woman’s University.
In my free time, I enjoy daily CrossFit classes, cooking, gardening, reading, and spending time with my husband of thirty-four years, my four kids, three grandchildren, and three dogs.