Work Philosophy
My favorite place to be is Kripalu, a yoga retreat in the mountains of Massachusetts. There are no set schedules, no technology allowed, and no shoes allowed. Every meal is eaten in a communal cafeteria, and breakfast and lunch are silent meals. When I first arrived, I was skeptical of eating in silence because meals had always been the only time my family would sit and talk. To me, food is a social activity. The following day, I decided to eat slowly and use the meal as a time to think. I sat and ate my breakfast for over an hour. This was the first time I began to consider what food is and why I eat it. Ever since that silent breakfast, I have been fascinated by food, nutrition, and how food can be used to improve your life. Food is an integral part of everyone's lives, whether it be a source of comfort, a tool for success, or simply a daily chore. Regardless of the reason someone eats, nutrition should be taught in a clear, concise, effective, and inclusive way that emphasizes the positive connection between eating well and feeling well. I believe that actual change in the world will be achieved by spreading science-based knowledge to communities. Through knowledge change can be realized.
I spent my undergraduate education at the University of Georgia working with incredible sports dietitians as my bosses and mentors who have shown me what it takes to work in a professional environment while maintaining fun and connections to the clients. I pride myself in my resilience, positive attitude, and drive to be better every day. I work my best when under pressure and when given a challenge. Hard work has gotten me through the last four and a half years at the University of Georgia where I have earned both my BS and MS degrees, and hard work is going to get me to where I want to be in the future.