My Journey Into Culinary Nutrition

Introduction

Contrary to what many might think, I did not have an early understanding of nutrition. I grew up on many American household staples: Kid Cuisines, Hot Pockets, Lunchables, Poptarts - you name it. I avoided almost all fruits and vegetables and couldn't tell you why healthy eating is so important. I gained an interest in cooking some time in middle school, and my passion for food bloomed from there. The more I learned to prepare certain dishes, the more I started to learn about the components - the ingredients and nutrients, of the foods I was working with. I found myself Googling things like "How to pick an avocado?", "Why are berries good for you?", "Potato versus sweet potato nutrition", "How to make spinach taste good". I slowly began to learn the basics of food and nutrition, but I wanted more.

After a couple years of contemplation, I decided to pursue my interest and earn a degree in nutrition. I aim to inspire and connect with readers who share similar interests or are exploring their passions in food and nutrition. My story entails my personal background, initial inspirations, pivotal moments, and ongoing passion.

Early Influences

My interest in food started from an early age. There were a few key moments that exposed me to real food and the art of cooking. From those few moments, my passion for food bloomed.

My dad worked in restaurants for most of my childhood, and I loved when I would get to go into the kitchen and see all the behind-the-scenes of a busy restaurant. He would show me the different stations and explain the intricacies of the many processes that went into producing a certain dish. Learning to mince garlic and dice onion was a pivotal moment that opened the door to my interest in cooking skills.

Another pivotal moment took place in my elementary school cafeteria. A chef came and gave us samples of sauteed zuchinni and squash. I still remember my surprise as I realized that vegetables could actually taste good. It wasn't until later that I realized they were good for you, too, and why.

Discovering the Power of Nutrition

As I got older, my interest in nutrition developed alongside my piquing interest in fitness. I learned that "you are what you eat" wasn't just some cliche - it was true. As many do, I fell into the macro-tracking rabbithole early into my health and fitness journey. Admittedly, my choice to study nutrition originated from a desire to enhance my physical fitness. I initially planned to use my knowledge of nutrition for personal training or sports nutrition. Shortly into my first semester, I realized that nutrition is so much more than eating enough protein and following the 'perfect meal plan'. I stopped viewing "food as fuel" and began to see it as a source of sustainability, pleasure, culture, and connection. The more that I began to understand the depths of nutrition, the more I wanted to share my knowledge with others and help them understand and experience the boundless benefits of a healthy diet.

Passion for Cooking: Origins and Evolution

Before I cared to know the difference between soluble and insoluble fiber, I harbored a love for culinary arts that planted the seed for my career path. Cooking has always been second-nature to me, and I can't remember a time that I didn't enjoy being in the kitchen. I always loved watching both of my grandmother's in their aprons on holidays and would wait eagerly until I got to jump in and help butter rolls, stir some sauce, or decorate cookies. As I got older, I would offer to cook dinner for my friends and family, excited to experiment with new recipes and share my creations. Many people find cooking to be a chore; I find it to be a source of creativity, connection, and joy.

As I furthered my education in nutrition, I found myself spending much of my time researching and experimenting with different recipes or cooking methods. In my fourth semester of nutrition, I took a food science course, of which ignited an entirely new level of passion for cooking that I had yet to discover. After learning about the Maillard reaction, the science behind sugar molecules in various candies and confections, the intricacies of gluten formation, and so much more, I realized that this connection between nutrition and culinary was where I wanted to focus the rest of my career. Cooking was no longer a desire, but a necessity.

Formal Education and Future Aspirations

Since nutrition wasn't a fundamental focus of my upbringing, I spent many years questioning the viability of choosing a career in nutrition or food and struggled to justify my desire to fully commit to it. However, as I near my graduation, I reflect on the wealth of knowledge I've gained over the past few years and cannot fathom studying anything else. From understanding the basics of nutrition to learning numerous biochemical pathways in the body, effectivly educating and counseling clients on nutrition, applying medical nutrition therapy in a clinical setting, and understanding the policies of public health and nutrition, I have developed a comprehensive understanding of the complexities of human nutrition.

My desire to learn continues to grow, and I aim to share my knowledge and enthusiasm with others. I am committed to ongoing education in the field of nutrition and strive to inspire people to adopt a healthy diet and lifestyle.