Cooking up a career in culinary nutrition

Few simple things in the world bring people more joy than good food. But ‘healthy food’ is often seen as a bitter pill, one we reluctantly swallow without a hint of pleasure.

“There’s still this massive stigma around healthy eating, this idea that healthy food is really bland and tasteless,” says Gabrielle George, a nutrition science graduate who now works as a recipe tester for a leading meal-kit company. 

“I have a strong motivation to show people that healthy eating can be beautiful, that it can be fun and flavoursome and really exciting.”

Gabrielle’s passion for health and nutrition didn’t happen by accident. At the age of seven, she was diagnosed with type-1 diabetes, a condition that impairs the body’s ability to process sugars. 

“It definitely inspired me to take charge of my health and eating habits, and from a young age I saw a dietitian, so nutrition was something I became interested in and passionate about.” 

She was also lucky enough to be born into a family of food lovers, where meals enjoyed together were the norm. 

As a young child, Gabrielle felt a natural attraction to the kitchen, where her parents and grandparents gathered to prepare an array of cultural dishes. 

“I’m half Italian and half Lebanese, so there’s always been a strong cultural aspect to food,” the 21-year-old says. “Food was the thing that brought the family together, and I was really inspired by those around me.”  

A perfect blend 

When Gabrielle enrolled in the Bachelor of Nutrition Science at ACU in early 2019, she had a firm plan: she would use the degree as a gateway to a career in dietetics. 

Years of managing her diabetes had given her a solid foundational knowledge of the basics of diet and nutrition.

Gab's food.

“While growing up, I definitely had more of an awareness of macronutrients and how they affect blood sugar, and how different foods could react with insulin,” she says. “I had no choice but to know these things, ultimately, for my survival.” 

Through her degree, her familiarity with the kitchen also served her well. She worked part-time in cafes and restaurants, even landing a job as a chef. 

While she admits she couldn’t picture herself working in a commercial kitchen long-term, she enjoyed the practical element of the work, and “picked up some useful cooking skills”.

Midway through her degree, Gabrielle’s eyes were opened to new avenues in nutrition. 

“I became more aware of the growing demand for culinary nutrition, which combines science and the art of healthy food,” she says. “That really changed my focus and opened up my eyes to the diverse careers in nutrition.”  

Combining passions

With her career horizons expanded, Gabrielle saw the possibilities of combining her interest in health and nutrition with her passion for cooking. 

In 2021, she sought exposure to new work settings through the Faculty of Health Science’s Work Integrated Learning program, which has formed partnerships with a range of organisations across the food and nutrition industry.

For almost two months, she spent a day a week gaining industry experience at the world’s largest food and drink company, Nestlé. Under the guidance of the company’s nutrition and dietetics team, Gabrielle was given firsthand insight into the workings of a large corporation. 

“Having access to such incredible and very well-equipped professionals in the industry really re-shaped the way I viewed the field of nutrition science,” she says. "It taught me how to be professional in a context that was different to university.” 

At the same time, Gabrielle felt a need to do her bit to break down the stigma around so-called ‘healthy eating’. She took to Instagram with an account called ‘Eating With Gabs’, showcasing both her culinary skills and her knowledge of nutrition science.

“My intention with Eating with Gabs was to create dishes that were quite accessible, but also healthier takes on common recipes, and dishes that celebrate nutrients,” she says. 

“This is literally just food that I eat at home and cook for myself, because I’m curious and I just want to play around. It’s not something I take too seriously, but I love the idea that I have a small following of people who are really receptive to my creations.”

Weighing her options

Towards the end of her degree, Gabrielle began weighing up her options for the following year. On the one hand, she could pursue further study with a view to a career in dietetics; on the other, she could enter the workforce with a job in culinary nutrition. 

She secured an interview with Hello Fresh, a modern meal-kit company, and after a gruelling recruitment process which included a Masterchef-style cooking demonstration, she scored a job in the culinary team as a recipe tester. 

Gabrielle now spends her days testing recipes for the New Zealand arm of the company, cooking them as per the instructions, then tasting the food and giving her feedback.

It’s the ideal job for the recent graduate, and she’s enjoying the experience of progressing her career while doing something she loves. 

As for the future, Gabrielle hasn’t ruled out the idea of pursuing further study to move into a healthcare setting, but she’s not looking too far ahead.

“For now, the goal is to see how far I can go in the field of culinary nutrition, because that’s where my passion lies,” she says. “It’s everything I have ever wanted in nutrition, and it makes perfect sense to me.”

Keen to pursue your passion for food and nutrition with a career in the industry? Explore the options.