• Co-founded educational platform that strives to educate dietitians and health professionals on the culinary application of nutrition science through hands-on cooking demonstrations and culinary nutrition focused lectures.• Expanded offerings to include year round events as well as a variety of value added consulting services for retail brands, food service, corporate wellness, fellow health professionals, and more.

• Provide nutrition and wellness counseling services tailored to individuals’ goals and needs in person and via tele-health. Specialize in counseling young professionals, families, prediabetics, diabetics, cancer survivors, and those suffering from gastrointestinal diseases.• Lead private cooking classes for individuals and groups as well as assist chefs, cookbook authors, and food companies with recipe development, testing, and nutrient analysis.

• Develop curricula for kids and adult cooking classes that combines nutrition and culinary education where participants learn about international cuisines as well as healthy eating habits in a state-of-the-art kitchen.• Teach therapeutic cooking classes aimed at disease prevention and management as part of the Marti Meyerson Center for Health and Wellness of the JCC. A sampling of recent/upcoming classes include: Healthy Gourmet Winter Meals, Eat to Beat: Diabetes, Viva la Vegetarian, Fabulous Fall Feast for 20's + 30's, and The Wellness Kitchen: Cooking for Longevity.

• Provided nutrition counseling to a wide range of patients using a personalized approach rooted in evidenced-based practice of integrative and functional nutrition. • Collaborated with other practitioners within Integrative Health to develop effective care plans for patients.• Developed curricula for group wellness programs for patients and for medical residents that incorporate nutrition education, culinary nutrition and mind-body practices.

• Provided nutrition care for inpatients on the oncology and cardiology units. Assessed patients determined to be at nutritional risk, developed and implemented individualized care plans, and counseled and educated patients on special diets and nutrition related topics in individual and group settings as well as through cooking demonstrations.• Contributed direct input to and collaborated with Clinical Manager and Supervisor on hiring, policy development, staff engagement, and quality assurance within the Nutrition Department.• Co-wrote a 50+ page booklet on nutrition for oncology patients which includes information on what to eat when experiencing various side effects from treatment as well as recipes.• Led a bi-monthly cooking demonstration program on the oncology unit to teach patients and their family members how to create easy, nourishing meals. Tracked response, feedback, and knowledge gained of attendees through surveys. Expanded program to the cardiac service in November 2015.• Delivered educational in-services on medical nutrition therapy as well as wellness lectures to physicians, nurses, and house staff. Presented case studies at clinical nutrition roundtable.