Chapter 5 The Professional Chef 71
many large foodservice companies run their
own culinary training programs.
Registered Dietitian
Chefs often rely on nutrition profes-
sionals to verify nutrition information
and analyze nutritional content of recipes.
Registered dietitians (RD) are nutri-
tion professionals who have completed at
minimum a bachelor’s degree in dietetics,
an internship, and passed a national exam.
They are also required to complete ongoing
continuing education to maintain their
registration. The professional organization
that credentials dietitians is the Academy of
Nutrition and Dietetics (AND)—formerly
known as the American Dietetic Association
(ADA). Dietitians often call themselves nutri-
tionists but the definition and requirements
for this term can vary. Sometimes the term is
misused by individuals who have no nutri-
tion training.
In addition to training in nutrition,
registered dietitians have extensive knowl-
edge in food science, meal preparation,
service, and management. Those nutrition
professionals who work with foodservice
clients need a working knowledge of the
professional kitchen. Some dietitians work
to increase the public’s food knowledge and
culinary skills to improve nutrition and
health status.
Food Writer
Media coverage of food and cooking is
growing. Writers specializing in food topics
write for newspapers, magazines, television,
and cookbooks. Along with a love of food
and knowledge of cooking, most food writers
have a journalism background or a degree in
English.
Eric Futran/ChefShots
5-8 Chef instructors share their expertise with
students.