Michele Redmond

Background

About Michele Redmond

Bonjour! I’m a Dietitian, Food Enjoyment Activist and French-trained Chef taking doubt, fear and judgment off the table to improve health and well-being and create a more positive foodscape. I direct The Taste Workshop which provides workday wellness training, speaking and interactive educational events as well as training for nutrition-health professionals and organizations. Everyday, individuals, organizations and their employees are exposed daily to conflicting nutrition information, negative-food messages and the idea that eating well is time consuming and challenging. At the Taste Workshop, we invite people to discover how to create habits, routines and rituals that connect them to the pleasure of food, easy food prep, flexible eating styles and food appreciation skills to naturally eat well. Services: include speaking, corporate and workday wellness training, nutrition communication outreaches (videos, writing and media), consulting, and culinary nutrition events and taste literacy workshops locally and internationally. Culinary Nutrition Training: I’m a former healthcare economist turned food and nutrition geek with degrees from ASU, U of A and FSU and diplomes from Le Cordon Bleu in Paris and the HEG Program in Advanced Studies of Taste with the University of Reims in France. Previous work experiences include: • Manager for cardiac and diabetes disease management programs and worksite wellness support for national corporations • Research Chef, Nutrition Director and Culinary Consultant doing meal ideation, recipe/menu development and food production • University professor teaching nutrition science, culinary nutrition, food sustainability and history of cuisine • Culinary instructor teaching college students, patients (hospital diabetes center), the general public and internationally (Paris and London) • Management and executive positions in food, health and nutrition-related organizations and corporations