10/07/2026
This is a lot of schlepping. 😅
Ingredients, equipment, recipes, prep lists, hauling it all into a classroom for 34 students in a tight space.
Is it hard? Yes.
Is it worth it? Absolutely.
Early in a career, you schlep because you have to. There’s no choice in it. You show up, you carry the load, you figure it out.
But at some point, that changes. You start choosing the hard thing on purpose.
For me and others committed to advancing this field, that choice is teaching the next generation of practitioners how to practice culinary nutrition, not just talk about it.
We could do this the easy way, but we don’t, because the easy way doesn’t build practitioners who can walk the walk.
What do you schlep for? What’s the hard thing you keep choosing, long after you stopped having to?
I think your answer here says a lot about what we actually value in this field.
Drop the hard thing you keep choosing below.
