Choose This Not That

cooking

Sep 28

This presentation starts with breakfast, or the lack of it which leads many to the coffee shop where they start with a creamy drink and big piece of cake. Then it proceeds to sugary beverages and packaged snacks, followed by typical American fare for lunch and dinner, most of which might not be eaten at home.Show your clients one popular fast food meal and then show them a great replacement based on their tastes and preferences. Do they like fruit soda? What about a glass of water with lemon? Fruit pastries? What about toast with fresh fruit?

Choose This Instead of That is an effective message that makes a fun presentation. You can show all meals from breakfast, lunch, dinner plus snacks and beverages, using real food, food models, magazine photos or photos in a PowerPoint show, to illustrate what they are eating versus what they should be eating. This concept can get across many messages in a relevant fashion quickly and it is very visual. Victoria Shanta Retelny, RD, asked us for help with such a show and it is always popular!

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Choose This Not That

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