Dietetic Career Spotlight: Thomas Carrig DTR, CSW of Chef Thomas LLC
By SARAH KOSZYK, MA RDN on OCTOBER 16, 2012
Thomas Carrig is a DTR and chef who owns a personal chef company combining his passion for cooking healthy food for the masses with his scientific nutrition knowledge. – Sarah
What attracted you to the field of nutrition and dietetics?
My first career was in science, as an R&D chemist in the polymer adhesives industry, so when I decided to train as a chef, I was naturally drawn to the scientific aspects, specifically nutrition and dietetics. I have always tried to eat healthy, focusing on fresh organic produce and local meats as well.
Your Job Title?
Company you are with now?
Chef Thomas LLC
Describe a typical (or not so typical) day-in-the-work-life for you:
I begin my day by grocery shopping for my clients that I will cook for that day – everything as fresh as possible. I then go to the client’s home and unload my car – groceries, pots, pans, knives, cutting boards, towels, aprons – a mobile kitchen in the trunk of my car! Some clients are home when I cook, some at work and they provide me a key. I spend between three and six hours cooking, depending on the size of the family and how many meals they want. Nutritious, balanced meals, often tailored to a specific medical condition – or two. Some clients consult with an RD who develops the numbers they need to adhere to, and I turn those numbers into delicious meals they love to eat and leave them satisfied. I pack the food up in containers, label them, and then clean up the kitchen so nobody knows I was there. When I arrive at home, I spend 30-60 minutes planning the next day and making a shopping list for the morning so I’ll be ready to go.
How did you get your current job in dietetics?
I started my own business as a health/nutrition focused personal chef after serving as a chef in facilities where nutrition was the primary factor in menu development.
What skills were you born with and what skills have you learned along the way?
I’ve always loved to cook from a young age. I have really enjoyed learning the nutrient content of various foods as well as learning cuisines from global cultures.
What advice do you have for others wanting to be just as successful and fulfilled as you?
Plan hard, work hard and be fair with people. I know so many personal chefs that struggle – not because of their cooking skills, but for lack of planning.
If you could be paid for your job with something other than a paycheck, what would it be?
Red wine from Bordeaux