Vahista B. Ussery, MS, MBA, RDN
CULINARY NUTRITION CONSULTING & EDUCATION
for Steph Langdon, RD
“ Our goal was and is to help bridge the gap between medical advice and food. We firmly believe the best way to take control of your health is through cooking!”
Vahista was recommended for a feature by her colleague Lexi Endicott. She is the co-founder of a culinary nutrition consulting and education company (the other co-founder is also a RDN/Chef). She is passionate about what she does and her path seems clear from her start in catering to working with school districts and wanting to give people the skills to cook healthfully. The pandemic has changed how they operate, but they have successfully adapted and the business continues to offer evidence-based nutrition education and hands-on culinary arts instruction.
Why did you become a RD?
My college, TCU, required all freshman to take a nutrition class, and I LOVED it! I was an athlete in high school, so I already had an interest in nutrition. I also come from a family with a lot of health ailments, including overweight/obesity, diabetes, cancer, and heart disease. I liked learning how nutrition could help manage, but even better, prevent these diseases. I had never heard of a RD before taking that nutrition class!
What area of dietetics do you work in?
I work in the area of culinary nutrition, which encompasses a lot, including school foodservice and community nutrition.
How would you explain what you do?
Our company contracts with other organizations to help develop culinary nutrition curriculum, provide hands on cooking classes, conduct cooking demonstrations, develop recipes, assist in menu development, and more!
We also provide culinary nutrition through our website, focusing on teaching cooking skills, through a series of “base recipes”, culinary technique videos, and articles.
Due to the pandemic, we have ventured into interactive Zoom classes and more video production.
We work with a variety of organizations, including state agencies, K-12 food service, daycares, community organizations, food companies, businesses, and health organizations.
What are your ‘typical’ daily/weekly tasks?
My job looks different everyday which is why I love it! As one of the owners of To Taste, I handle a lot of the day to day business operations including handling our finances and writing proposals.
As a consultant, I help provide content for our website, including writing recipes and articles in addition to working on various projects that we are contracted to do. Projects can range from developing recipes for school foodservice to working with a non-profit to provide culinary classes. There is always something new around the corner!
What has been your career path?
During graduate school, I ran a small catering business, working with family and friends, but once I graduated, I accepted my first “real” job for the Dallas Independent School District (DISD) Food and Child Nutrition Services Department as the Menu Planner. I wrote menus, developed trainings, and assisted with nutrition education for over 200 schools! After working at DISD for 2 years, I moved to another school district – Hurst Euless Bedford ISD (HEBISD) and worked as the Dietitian Supervisor and Chef. During my time at HEBISD, I was able to implement a more speed scratch menu, introduced salad bars at all of our elementary schools, and developed a robust nutrition education program. I worked at HEBISD for 3 years, and then accepted an opportunity with Education Service Center Region 11 as a Child Nutrition Consultant. In my role at Region 11, I provided technical assistance to school foodservice programs and conducted trainings. In fact, I introduced culinary trainings to the region. In 2015, it was finally time to start a business! I partnered with my friend and colleague, Lindsey Schoenfeld, RDN, to found To Taste. Our goal was and is to help bridge the gap between medical advice and food. We firmly believe the best way to take control of your health is through cooking!
What advanced education or special training do you have?
I have a Master of Food Systems Administration, Master of Business Administration, and a Culinary Arts Diploma.
In an ideal world, what does the industry look like 5 years from now?
I would love to see a more diverse group of Registered Dietitians, more of a focus on teaching clients and the community how to cook nutritious and delicious whole foods, a focus on sustainability, and separation from food sponsors that do not have substantial evidence-based research supporting health.
What misinformation about RDs would you like to clear up?
Our overall diets are healthy, but we don’t only eat “healthy” foods. I hate when people say “I’m shocked you eat that”.
What are challenges you encounter as a RD?
Nutrition can be a touchy subject, and everyone seems to be an expert. Sometimes it can be hard to know when to speak up and when just to keep your mouth shut.
What do people think that you do for a living?
They think I cook all day in the kitchen! Wouldn’t that be nice?
What is your favorite meal?
Homemade pizza, salad, and roasted cauliflower! It’s a Monday night staple in our house.
More about Vahista:
Email: contactus@totaste.com
Website: www.totaste.com
Facebook: To Taste
Instagram: @to_taste
LinkedIn: To Taste
Thanks Vahista!