Company: The True Nosh Company
Renée Y. Chan, MS, MBA, RD(Can), RDN(US), CDN(NY), CYA-RYT200
Renée headed south to The University of California, San Diego after leaving Brentwood and completed a BS in General Biology and Visual Arts. After discovering her passion for food and nutrition, she landed in New York University to pursue a MS in Clinical Nutrition and became a Registered Dietitian. As a clinical dietitian, she immersed herself in understanding the nutritional needs of people with diabetes, heart disease, thyroid issues, and cancer.
Her desire to learn more about food and cooking drove her to seek the position of a line cook at some of New York City’s most popular restaurants and apprenticing under Michelin Starred Chefs such as Chef Michael White. She followed her passion and journeyed to Europe for a life changing semester in Italy to learn about the Mediterranean Diet as well as a few months WWOOFing on 2 organic farms in the South of France.
With the ability to speak Chinese, she moved across the ocean to Hong Kong and learned the art of Chinese Cuisine while working as a teacher’s assistant for a local cooking school. She was a nutrition consultant for the White Spot Company in Asia and became the operations manager for a frozen yogurt chain in Hong Kong while completing an MBA.
In 2015, Renee returned to Vancouver to start her own business, The True NOSH Company Ltd. She is combining all her traits into one in this company, offering nutrition counseling, healthy cooking classes, an organic and diabetes-friendly food and beverage line, as well as obtaining a yoga teacher’s certificate to teach yoga to her patrons. She has since appeared on OMNI TV and Fairchild TV in Vancouver and appeared in many health conferences as a speaker and presented cooking demos for audiences in Hong Kong and Vancouver.
I will share stories of the journey I took after graduating from Brentwood including experiences while studying abroad in New Zealand and Italy. I will share my experiences working in hospitals, restaurants and bakeries in New York and the different responsibilities of being an employee vs. an entrepreneur. The different career paths that I took really served as stepping stones to creating my own company and brand. I will go into the pros and cons about staying in Canada vs. living abroad and studying in a private university vs. a public one. There will be a brief introduction of the Dietetics Professional Program in the US vs. the one offered at UBC and I will explain the difference between a Nutritionist and a Dietitian. I will talk about the cooking classes and yoga classes I offer as well as the food and beverage line I created and what to expect if students are interested in creating their own brand of food items.
College of Dietitians of British Columbia
The Academy of Nutrition and Dietetics
Canadian Yoga Alliance
Business Network International (BNI)
Terminal City Club