Finding your niche:
I grew up on a farm, and developed an interest for produce, cooking, and health at an early age. While I've known I wanted to work in the nutrition field for a while, I am still figuring out where and how. I met the corporate wellness director through my food service rotation in Walnut Creek, CA, and have been looking into workplace health/wellness ever since. I reached out to the director of the California Farmers' Market Association to talk about potential community nutrition opportunities and we wound up putting a plan in place to initiate a pilot project bringing farm-to-fork food to corporate campuses in the Bay Area. We hope to start with one corporate campus this summer—bringing in a different farm-to-fork client each week as well as setting up a booth to provide employees with a different nutrition education topic, recipes, and food samples. The idea sparked from the increasing demand from corporate companies in the Bay Area wanting to partner with California Farmers’ Markets Association (CFMA) to start new, inventive corporate wellness health initiatives. My siblings and I created Garden to Grill, cooking and selling our family’s organic produce, which gave us a starting point. I'm set to start up with CFMA in May and am hoping to use my time there co-piloting this corporate wellness pilot project as well as doing nutrition analyses, nutrition education, and culinary presentations at farmers’ market sponsored events. The different settings the Sodexo Dietetic Internship exposes you to can be helpful in directing your passion and your career. Some dietetic interns start their programs knowing exactly what kind of job they want, others find out during their program, and many jump from job to job afterwards still looking. I'm hopeful this opportunity will lead me to my niche. I’m looking forward to seeing how our project plays out and what opportunities it may bring.
I grew up on a farm, and developed an interest for produce, cooking, and health at an early age. While I've known I wanted to work in the nutrition field for a while, I am still figuring out where and how. I met the corporate wellness director through my food service rotation in Walnut Creek, CA, and have been looking into workplace health/wellness ever since. I reached out to the director of the California Farmers' Market Association to talk about potential community nutrition opportunities and we wound up putting a plan in place to initiate a pilot project bringing farm-to-fork food to corporate campuses in the Bay Area. We hope to start with one corporate campus this summer—bringing in a different farm-to-fork client each week as well as setting up a booth to provide employees with a different nutrition education topic, recipes, and food samples. The idea sparked from the increasing demand from corporate companies in the Bay Area wanting to partner with California Farmers’ Markets Association (CFMA) to start new, inventive corporate wellness health initiatives. My siblings and I created Garden to Grill, cooking and selling our family’s organic produce, which gave us a starting point. I'm set to start up with CFMA in May and am hoping to use my time there co-piloting this corporate wellness pilot project as well as doing nutrition analyses, nutrition education, and culinary presentations at farmers’ market sponsored events. The different settings the Sodexo Dietetic Internship exposes you to can be helpful in directing your passion and your career. Some dietetic interns start their programs knowing exactly what kind of job they want, others find out during their program, and many jump from job to job afterwards still looking. I'm hopeful this opportunity will lead me to my niche. I’m looking forward to seeing how our project plays out and what opportunities it may bring.
