A favorite topic that always gets a positive response for Jeannette Esposito is the BLT theory: bites, licks and tastes.
Her clients become aware of all the mindless food that enters their mouths. They start with a snack-sized bag and every time they eat or are about to eat a BLT they make a note and put it in the bag. Some people use pennies or paper clips instead of the note. It’s great to see them add up. Jeannette’s clients show the progression from snack-sized to lunch-sized to gallon-sized bags. The best part of this topic is the results they have when they become aware of this habit. Jeannette usually has a super-sized trash bag on her desk with “BLT” written on it for a visual effect.
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. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
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 in nutritional science 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.