MS, RDN, CD
Many of my earliest memories revolve around food. I remember funny things like eating popcorn as an appetizer at a restaurant in Boston, my grandfather crumbling cornbread into his tall glass of buttermilk and being mesmerized when introduced to eating peanut butter on my pancakes with syrup at my best friend’s home…I could go on and on with food memories! I have been drawn to and continue to delight in tasting and learning about food and culture and how these two things intertwine with health. I have had an amazing career as a chef who worked as a line cook, culinary development manager, and head cooking school assistant at the Relais Chateaux small luxury hotel, Blackberry Farm, in Walland, TN. I also was a baker and assistant manager at La Farm Bakery, a European artisan bakery in Cary, NC. For the last ten years, I have been a registered dietitian nutritionist and have mainly worked in community health, counseling low-income women and families through the WIC (The Special Supplemental Food and Nutrition program for Women, Infants and Children) at Swedish Medical Center in Seattle, Washington. Over the last two years, my nutrition and health focus turned to my son who has eczema and now it is to heal my recently diagnosed SIBO (Small Intestinal Bacterial Overgrowth). At this point in my career, I desire to learn more about integrative and functional medicine (getting to the root of the health issue!). In the last year I completed the AIP Certified Coach training program and currently I am brainstorming my next move as a dietitian/chef and hope to practice again with the public in the near future. My first push is to start a blog and get my website going!
Jennifer Harris is a Registered Dietitian Nutritionist and Trained Chef living in Seattle, Washington. She received her Master’s of Science in Nutrition from Bastyr University, her Bachelor’s Degree of Nutrition in Public Health from the University of North Carolina at Chapel Hill and completed her Dietetic Internship at Virginia Polytechnic Institute and State University. She also holds an Associate’s Degree in Culinary Arts from the New England Culinary Institute. She is a member of the Dietitians in Integrative and Functional Medicine and the Food and Culinary Professional dietetic practice groups of the Academy of Nutrition and Dietetics. In her free time, she is in the kitchen trying out and creating low-FODMAP and AIP-friendly recipes, getting outside or spending time with her family and friends.
I want people to understand the importance of the food they eat, what food is, what its made up of, where it comes from, how it tastes, how it affects their bodies and minds, and ultimately how food can help them have an overall healthier lifestyle.