Elizabeth Fassberg, M.P.H., R.D., C.D.N. President and Founder, (continued)

...When my parents joined an international cooking club, I yearned for it to be our turn to host. I was thrilled for those evenings as I would get to taste everything on the menu! My passion for international flavors was nurtured by the foreign students we often hosted for the holidays. Many of the students were from Asia and I can still taste the sesame treats and pork buns and dumplings they would bring as gifts.

After graduating from the University of North Carolina at Chapel Hill, I moved to Manhattan and worked as an editor at a woman’s magazine. I started out doing book excerpting and relationship articles but was quickly drawn back to food. I became the food editor and learned to style food for photo shoots. After two and a half years at the magazine I decided to leave the magazine and become completely immersed in the food industry, writing food articles and food styling for magazines.

From there, my passion for food and nutrition took off! I took cooking classes at Peter Kump’s New York Cooking School (renamed the Institute for Culinary Education, ICE) and then they hired me to teach. I specialized in children’s cooking classes, birthday parties

and parent/child classes. I also took over a volunteer project – twenty-three underprivileged children would come once a month to Peter Kump’s, and we taught them how to cook. I ran this project for seven years and realized that community nutrition and teaching nutrition education was my calling.

While working on my degree in public health at New York University and becoming a registered dietitian, I worked at the New York Children’s Health Project teaching women and children in shelters how to prepare healthier meals.

Since opening EAT FOOD in 2004, I have focused on putting food and nutrition into a context that is both meaningful and easy to understand. From curriculum development, to worksite wellness to healthy menu and recipe development and cooks training programs, EAT FOOD helps make food and nutrition make sense for companies, organizations and individuals who are in a position to make a positive impact on the health and well-being of Americans. I am thrilled to have the opportunity to design and deliver custom food and nutrition programs that connect business objectives with consumer needs.

Eat food and enjoy!