Lis David, Kansas State University, Junior, B.S. Dietetics and Human Nutrition
So why did you choose a dietetics career path?
In my years in a career as a chef and in the foodservice industry, I grew interested in the relationship between food and health. I felt compelled to learn more about nutrition as a science and apply my knowledge in the culinary arts in a fulling career to help others. I am excited to have a career bridging the gap of good nutrition and delicious foods.
How do you manage your priorities to meet deadlines?
It is comical how much I rely on Excel to get through life. From school and work deadlines, contact lists to weekly home meal planning, there is a spreadsheet for everything. Often, I make sure my google calendar correlates with an excel spreadsheet to make sure I don’t miss out on deadlines and stay efficient with my time.
Where do you see yourself in five years?
I have the goal to finish my undergraduate degree online at Kansas State (Go ‘Cats!), obtain an MPH and of course the RD credential. My career goal is to work in Culinary Medicine to be a part of a team, teaching nutrition-related lifestyle changes and dietary interventions to guide patients towards healthier choices.
What three foods or beverages do you always have on hand?
A lemon, olive oil and bunches of herbs or vibrant spices. A spritz of lemon, a dash of tasty olive oil and some chopped herbs or aromatic spices are a very healthy way to spruce up and balance just about any recipe.
Lis David, is a Junior obtaining her B.S. in Dietetics and Human Nutrition at Kansas State University as a distance student, from home in Ventura, California. At Kansas State she serves on the board of the Distance Student Dietetics Association (DSDA) as Planning Coordinator. Lis grew up in College Park, MD and Washington, D.C. and started a 20-year career in Hospitality and Culinary Arts working for chefs Josè Andrès and Michel Richard. She moved to Chicago, IL to partake in City Year, a National Service program, volunteering as a literacy educator and after-school program coordinator. In Chicago, she obtained her A.A.S in Culinary Arts and Hospitality Management from Kendall College and spent her time there managing restaurants for chef Shawn McClain. She and her family moved to Whidbey Island, WA where she continued as a chef working for Orchard Kitchen, a restaurant on a working farm. In 2018 she studied the art of Italian Cooking in Castel D’Ario, Italy as an apprentice at Trattoria Stazione and returned to open her own catering and private chef business, Magical Feast. In 2023 she and her husband and their dog, Abby, moved to Ventura, CA to be closer to family. She aspires to obtain an MPH and her credential as an RD. Her goal is to work in the field of Culinary Medicine and Food as Medicine, teaching community nutrition programs. In her spare time, she loves to cook for her friends and family, surf, and travel.