As a culinary nutritionist, Kristy has taken her expertise to the national stage with features in The New York Times, Wall Street Journal, Bon Appétit, Shape, Self, Fitness, and Natural Health among others.
As the culinary nutritionist for Rouge Tomate, Kristy’s responsibilities included recipe and menu development, sustainable food sourcing, ongoing front-and-back of house staff training, and marketing and public relations.
After joining the team at Rouge Tomate, Kristy’s role soon expanded and she was additionally appointed Senior Culinary Nutritionist at the restaurant’s sister-company, SPE Certified, a nutrition and sustainability consultancy. As Senior Culinary Nutritionist for both Rouge Tomate and SPE Certified, Kristy worked with chefs and foodservice operators to help them develop healthier and more sustainable businesses, created staff training programs, spearheaded recipe development projects and continued to engage in media and public relations.
In 2014, Kristy decided to evolve her focus to more educational efforts that incorporate the application of nutrition science in the kitchen. While continuing to act as a consultant for SPE Certified, Kristy returned to her alma mater and became an Adjunct Faculty Member at NYU to develop and teach a unique culinary course for graduate-level nutrition students that teaches students how to develop recipes that meet nutritional criteria for a heart-healthy diet without sacrificing flavor.
Currently, as a stay-at-home mom of two young children, Kristy continues to work for SPE Certified as a consultant while also engaging in freelance projects.
Additionally, as a culinary nutritionist, Kristy has taken her expertise to the national stage with features in The New York Times, Wall Street Journal, Bon Appétit, Shape, Self, Fitness, and Natural Health among others. In 2014, FSR Magazine selected Kristy as a “40 Under 40 Rising Stars.” Kristy is also co-author of a continuing education course for Today's Dietitian titled "How Cooking Techniques Affect the Nutritional Qualities of Food."
Kristy graduated from Boston College with a Bachelor’s degree in 2005 and immediately went on to pursue her license as a Registered Dietitian.
Kristy completed her Dietetic Internship training at Memorial Sloan Kettering Cancer Center (MSKCC) in New York City, obtained a Master of Science in Clinical Nutrition from New York University (NYU) in 2008, and subsequently pursued a Culinary Arts Degree from the Institute of Culinary Education, where she completed her training in 2010.
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