Chef Brenda Wattles' experience as a both a chef and a registered dietitian made her uniquely qualified to publish several USDA child nutrition standardized recipe cookbooks. In this episode she graciously shares her tips for positioning yourself for dramatic professional growth, explaining the time and strategic effort she put into developing herself into the well rounded professional that she is today.

This episode we discuss:

Perfectionism and its impact on professional growth

The role of mise en place in consistent results in the kitchen

An underutilized culinary trick for enhancing flavor without adding calories or salt

Keys to consistently executing standardized recipes

Resources

Self-Mastered (originally School Nutrition Dietitian) has come to an end

Keep in touch with Dalia

Listen to my new show Body Liberation for All

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