Training dietitians for retail

SAN ANTONIO — Looking to arm registered dietitians working in the retail food industry with the business skills and knowledge needed to succeed — such as developing an effective elevator pitch, dressing for success, obtaining a sponsor and a mentor, and having a confident handshake — Amy Myrdal Miller, director of programs and culinary nutrition at the Culinary Institute of America, and Annette Maggi, executive director of Retail Dietitians Business Alliance and president of Annette Maggi & Associates, headed up the education breakout session titled “Everything I needed to know I learned in kindergarten … except how to work in the food industry.”

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