It’s Never Too Late…

We are very proud of Michelle Frett and her accomplishment of becoming a Natural Food Chef. Her story is a real testament to the idea that it is never too late to choose a different direction…

I became a Natural Food Chef because:

I wanted to start a new career that I would enjoy. I realized that the two things (besides my kids) that I am most excited about are cooking and nutrition/natural health. It just made sense to put the two together and make that a career.

In what areas of nutrition do you specialize (if any)?

I would say that my specialties are working with food allergies and helping busy families.

A helpful tip about food allergies:

In regard to food allergies, I would suggest that people avoid finding the gluten/dairy/nut/etc free version of the things they are already eating. They hardly ever meet expectations and aren’t necessarily healthy. For busy families, I suggest meal planning and prep on a weekly basis. This helps to avoid the last-minute run for fast food when you don’t know what to cook.

How will your life change, if at all, with your new knowledge?

My life is changed completely. I spent 16 years in IT, in jobs I didn’t care about or even like. I am greatly looking forward to doing something that matters to me and will potentially make a difference in other people’s lives.

Can you share an “ah-ha” that you’ve had since becoming a NFC?

I have cooked since I was a young girl living at home with my parents. I have always been told that I am a good cook. I wasn’t even sure that the program was going to do much for me in that area. However, I find that I have greater confidence to “play” in the kitchen and just enjoy the process. The bonus is that I now know how to support various conditions or illnesses with my cooking.

Please share your favorite recipe:

I really don’t have a favorite recipe. I recently tried a paleo chicken and biscuit recipe that we all loved (I made a couple of changes of my own…I chopped a couple garlic cloves and put them and probably a teaspoon of thyme into the sautéing vegetables when they were nearly done cooking. I did not add garlic powder).

Anything else that you want to share with our readers:

I know that we have all heard some variation of this many times over, but it bears repeating, especially when I always thought it didn’t apply to me before. It is never too late to choose a new direction. I didn’t think it applied to me because I had to take care of my kids, and I was getting “too old” to start anew, and, and, and… I’m glad I finally did it.

More NFC highlights…

What To Do With a Natural Food Chef Certification

Highlights from Natural Food Chef Student Meghan

Highlights From Natural Food Chef Student Naomi