I am a former Chef turned Dietitian looking to advance my career in the dietetic field. I obtained my Culinary Arts degree from Johnson and Wales University, Bachelor's in Nutrition from Penn State University, Master's in Nutrition from Stony brook University, and completed my dietetic internship with Sodexo in Philadelphia. During my dietetic internship I gained experience in the clinical setting at Capital Health Care Systems. Here I conducted nutrition assessments and cared for patients at nutritional risk using the nutrition care process during clinical nutrition rotations. As part of my food service rotation I participated as a member of the food service management team with GlaxoSmithKline at their Navy Yard location in Philadelphia. I also volunteered for a variety of nutrition-related community events for children, adults, and elderly age groups. Finally, I conducted a research based project on physical examinations to identify patients with malnutrition and presented my findings to healthcare professionals for CPEUsI previously worked as a clinical dietitian with Lee Health at Lee Memorial Hospital in Fort Myers, FL. Screen and conduct nutrition assessments on a variety of patients at nutritional risk using the nutrition care process. As part of my daily routine I Participate in daily interdisciplinary/ICU rounds, both medical and surgical, to communicate with other disciplines in the care of high-risk patients. While assessing patients I use clinical judgment to determine the best plan of care for each patient including appropriate diet progression, nutrition education, and nutrition support recommendations.