Originally published on the SNEB Communications Division blog – Communicate Nutrition.
We realize it’s been a while since our last post, but we’re back! For this year, we’re looking to increase the variety of posts to the blog. In an effort to learn more about our fellow SNEB members, our first new feature is “Spotlight On” which will highlight our members and all the great things they are doing along with their helpful tips for communicating nutrition info. Here is our first “Spotlight On” post. Hope you enjoy it! (P.S. Judy is also one of our very own Communication Division members!)
Tell us about yourself and your current position.
Judy became interested in cooking at an early age, when she helped her grandmother in the kitchen. One of her first whole-grain foods, and a favorite staple today, is oatmeal cooked with raisins.
She got her first job in the food service industry when she was just 15. She wanted to buy a car. One thing led to another, and by the time she was 18 she was accepted into the Culinary Institute of America in Hyde Park, New York. She graduated second in her class with scholastic honors.
Judy attended the Fachschule Richemont in Lucerne, Switzerland, where she studied pastry arts and baking. She has many awards including the prestigious American Culinary Federation Gold Medal and Bronze Medals, Chef of the Year and finalist for the U.S. World Pastry Cup Team.
But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty. She now owns Food and Health Communications, Inc., a private publishing company dedicated to “making nutrition science edible.” She has a passion for creating healthful dishes that are delicious and easy to prepare. She loves hiking and mountain biking in beautiful Colorado.
Judy received ProChef 2 Certification from The Culinary Institute of America, which includes competency verification of skills for Mediterranean cooking, healthy cooking, baking and garde manger. Judy is a graduate from the Culinary Institute of America and the Fachschule Richmont in Luzern, Switzerland. She spent over 20 years in foodservice. She was the executive pastry chef for the Grand Hyatt Westshore in Tampa, FL and The Hyatt on Gainey Ranch in Scottsdale, AZ. She has received the ACF Chef of the Year, ACF Bronze Medal and ACF Gold Medal. She holds the ProChef II Credential from the Culinary Institute of America. She has authored 12 books including Salad Secrets, Holiday Secrets, No Battles Better Eating, Cooking Demo Ideas and a new one coming up called the Art of the Lowcal Dessert. Her work has appeared in Chocolatier Magazine, Bon Appetit and Great Chefs of the West.
How did you know you wanted to work in the field of nutrition?
I am a chef so I am not a dietitian. But I fell in love with healthy cooking and eating after I attended One Pritikin Place in Scottsdale, AZ and met an awesome group of dietitians who loved my culinary skills.
As nutrition educators, our ultimate goal is to elicit behavior change toward healthier lifestyles. What tips can you provide to educators to aid in achieving this goal?
Teach individuals how to cook.
How do you think we as educators can better communicate with our audiences?
The same message you give parents with kids – never give up! Keep trying new things.
There are numerous initiatives and changes currently underway with regard to our food and physical environment. What do you think about these changes, and in your opinion, which has the most potential to really make an impact for a healthier population?
See my paper on how to get kids to love healthy foods: http://nutritioneducationstore.com/blog “15 Ways to get kids to eat healthier” – support families to make more meals at home and support the family meal.
What 5 foods are always in your pantry?
Oatmeal, beans, canned tomatoes without salt, pasta, 150 herbs and spices!!
What do you like to do on your days off?
Ride my bike and hike!