Meet Our Friends: Rachel Begun

Meet our friend Rachel Begun! Whether writing, speaking, consulting for the food industry or conducting a media interview, Rachel comes to the table with the same philosophy: good nutrition and delicious eating must co-exist for healthy habits to be sustainable. This philosophy is the driving force behind her work with health organizations, food manufacturers and foodservice providers to assist them in developing, implementing and communicating their nutrition and culinary education platforms, products and services. As The Gluten Free RD, a particular area of expertise for Rachel is working alongside chefs and foodservice providers to serve safe and healthful gluten free options for consumers.

As a national media spokesperson for the Academy of Nutrition and Dietetics, Rachel regularly conducts interviews with the media. She has contributed her knowledge to many outlets, including USA Today, CNN, Consumer Reports, Eating Well, Fitness, Us Weekly, Woman’s Day, Better Homes and Gardens, WebMD.com, Today Health/MSNBC, Shape.com and Doctor Radio Sirius Satellite.

Rachel graduated Phi Beta Kappa from Emory University in Atlanta, GA with a B.A. in biology and a concentration in pre-medical studies. She earned her M.S. degree in nutrition education from Teachers College, Columbia University and completed her internship for registered dietitian certification there as well.

What was your favorite food to eat as a child?

If there is one food that brings me back to childhood it is Cream of Wheat. It was the ultimate comfort food for me. My mother made it on weekday mornings and my grandmother made it when she visited on the weekends. They both made it differently. I used to call it “rina” (short for farina). Unfortunately, I can no longer eat it, as I am gluten free.

Do you have children if so what do you like to make for them or with them?

I do not have children of my own, but do cook with children professionally. I particularly enjoy making gluten free dishes with kids. I like that they are expanding their dietary horizons and they like knowing we are preparing something special that is safe for them to eat. Plus, the culinary skills they learn will last a lifetime.

What is your favorite childhood memory in the kitchen?

I wouldn’t say I have one specific memory, but in general I remember all of the holidays. My mom is one of those people who can cook pretty much anything and has never had any formal training. And I’ve never seen her use a recipe. I remember her in the kitchen for the entire day and me and my brother and sister asking how we could help. Good music was always playing in the background.

What was your favorite recipe to help make when you were a kid?

This questions makes me realize I was probably a dietitian in the making from very early on. I always helped out with the salads and vegetable side dishes. Go figure!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.