Dietetic Career Spotlight on Chenoa Bol, Pastry Chef, Dietetic Student
By SARAH KOSZYK, MA RDN on APRIL 29, 2014
Chenoa Bol is a prestigious, passionate pastry chef who is embarking on an additional career as a dietitian. I’m proud to say I know Chenoa on a personal level and am familiar with the 5-star San Francisco restaurants she has been the head pastry chef at. Knowing her background, her drive, and her future endeavors, I’m confident Chenoa will be very successful in her dietetic career combining her love of cooking and her love of helping others reach their goals. I look forward to hearing about her future! – Sarah
What attracted you to the field of nutrition and dietetics?
I recall that even during my youth I was building a strong relationship with food and nutrition. As a child, not understanding the impact economics has on nutrition, I regularly felt self-conscious about the lunch that was packed for me: A peanut butter and jelly-soaked whole-wheat sandwich, carrots and soy milk. I enjoyed these foods but would often eat my lunch on the bus ride home rather than face ostracism in the lunchroom. I recognize in hindsight the absurdity of my situation, and realize that many of the gaps and inconsistencies in our social system link to issues of food access, nutrition education and cultural awareness. These experiences drove me to want to educate myself and share with others my knowledge of how diet contributes to overall health. I believe everyone should have access to the knowledge, tools and resources necessary for optimum health. To that end, I have pursued a career in the field of nutrition and dietetics.
School you are studying at now?
I graduated with a Bachelor of Science in Dietetics from University of California at Berkeley in December 2013. I have been working at MV Nutrition since May 2013 as a Nutrition Assistant.
What area of dietetics do you want to go into once you graduate?
After obtaining my RD and Specialist in Pediatric Nutrition credentials, I would like to focus my attention on community outreach and management in the adolescent arena, whereby I can take a hands-on approach to nutrition.
Describe your dream job:
I would like to start my own wellness practice with an emphasis on food preparation and nutrition education for healthy lifestyle and community change. I would hold community classes for adults whereby I educate on aspects of nutrition with an interactive component, such as cooking. I would focus both on general health while also providing classes that cater to needs-specific groups. But more importantly, I would like to start my own non-for-profit where my primary focus will be on nutrition education for children. I see myself improving upon the community by working with school garden projects and speaking to children about health and nutrition. I want to expose children to new foods and show them how easy they are to grow and prepare. It is in this area of practice that I will work with other community leaders, learn the grant-writing process, and find ways to fund projects that support our youth’s health.
Any special projects or nutrition endeavors you are doing?
I am in the process of creating my own website and blog. While I am continually working on content, I and still trying to tweeze out the perfect name! The site will be up and running by the end of summer 2014.
What skills were you born with and what skills have you learned along the way?
I’ve always considered myself a natural born cook—I am organized and know how to follow a recipe, I have a creative knack for food and cooking, and most importantly, I have a seasoned palate. I owe all of this to my parents, who fed me nothing but home-cooked, healthy and delicious meals! Everything else I believe I’ve learned along the way. I consider myself a leader and a mentor to those in the culinary field; I am a teacher to many and an avid learner to most!