At the CIA, I've had the amazing opportunity to work with some of the most talented chefs in the world like Chef Bill Briwa and as a result, my own nutrition philosophy has changed for the better. I hope yours will too. Rather than looking at food and eating as a diet, I like to think of it more as a lifestyle, where meals are a celebration and I can encourage my own family to indulge in healthy and delicious foods. Words like healthy, indulgence and celebration typically don't together, but good food that is prepared well is actually a treat to the palate.
About Connie Guttersen
Dr. Connie Guttersen is a nutrition instructor at The Culinary Institute of America at Greystone. A registered dietitian and culinary professional, and a leading expert on the health benefits of diets inspired by international cuisines, she earned her Ph.D. in Nutritional Physiology from Texas Woman's University. Dr. Guttersen is the internationally renowned author of the New York Times best-selling books The Sonoma Diet and The Sonoma Diet Cookbook, which combine the latest nutrition science with a whole-health lifestyle approach that focuses on food to maintain and improve vitality and heart health. A frequently sought-after media personality, Dr. Guttersen has appeared on national broadcast programs such as The TODAY Show, The View, and Fox & Friends, and she has also written on healthy food combinations and the joy of flavorful foods for publications including The New York Times; USA Today; the Los Angeles Times; and O, The Oprah Magazine. Dr. Guttersen has also consulted with a range of corporations and Fortune 500 companies-including Kraft Foods, Nestle, and Panera Bread-on food trends and using world cuisines for culinary inspiration.