Founder And Ceo
CurrentIn 2017, I found myself in a dimly lit, windowless clinical office, working 80 hours a week between my 9-5 job and side gigs making $55,000 and $20,000 a year, respectively. I had a Master’s Degree in Clinical Nutrition, had completed two years in clinical, and – unfortunately – felt my work wasn’t making the difference I’d hoped it would make.I began posting a nutrition education series on social media to talk about the work I was doing as a teacher and consultant, creating curriculums for IRB approved studies through academic institutions and tying in how dietitians can make money and bring value to the profession by speaking and teaching. This caught the eye of my peers who wanted in on my ideas.My work caught the attention of my colleagues and my confidence increased. My first client asked me how I could help him showcase his work on social media and “Dietitian Boss” became a reality right there in my clinical office.More and more people began reaching out for help, and the more I charged, the more people paid. Then the pandemic created a virtual world in which consumers were looking for nutrition solutions on social media while brick and mortar dietitians had their storefronts wide open collecting cobwebs.In 2020 alone, The Dietitian Boss Method™ helped more than 200 dietitians leave clinical, skip clinical entirely, and transition from brick and mortar to 100% virtual.Over the lifespan of the company, I’ve helped dozens of businesses grow to six figures and 3-4 grow to seven, shifting them from a private practice to a lifestyle business. Yes, my clients have made the money they’ve wanted to make, but – more important – they’ve created flexible, rewarding businesses that align with their nutrition philosophies.To learn more about Dietitian Boss, visit dietitianboss.com.
