How Food and Nutrition Impact Your Bottom Line (Episode #15)

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Today on the show I have guest Deb Cantrell and we’re talking the impact food and nutrition have on your finances and health.

Highlights from out Chat:

• Talk about why it’s important to eat smart — knowing how the individual ingredients in your food benefit your body and easy substitutions that will surprise you.
• Discuss two of the most common but misdiagnosed health concerns that affect women sabotaging their business and personal life.
• Highlight the 13 biggest food myths of the American diet.
• Discuss why you are unable to lose weight, have to take medications for heartburn/seasonal allergies and what dark circles under your eyes really mean.
• Talk about how to stop being “unknown” in business and really get noticed to maximize profits.

About Deb Cantrell

Chef Deb Cantrell is the owner of Savor Culinary Services, a personal chef and dietary consulting provider that serves Fort Worth, Arlington, Keller, Colleyville, Southlake, North Dallas and surrounding areas. As a senior certified personal chef (CPC!), boutique caterer, former restaurateur and physical therapist, Deb specializes in helping those who are facing busy schedules, food allergies, food sensitivities and/or special dietary requirements due to disease or other medical diagnosis.

As a personal chef, Deb and her team create delicious, healthy, customized meals that do NOT compromise on taste and are made with the finest, freshest ingredients and no preservatives or additives. She often finds ways to give clients back their favorite comfort foods… despite dairy, wheat gluten, soy and other food allergies or sensitivities.

Named Marketer of the Year in 2007 by the United States Personal Chef Association (USPCA), Chef Deb also teaches healthy cooking classes, is a lead culinary instructor for Culinary Business Academy, volunteers her time and talents for various charity events and is paid to speak to groups and organizations about healthy, healing food. She also mentors and consults other chefs in the restaurant and catering industry to accommodate special needs for catered events, gluten-free restaurant menus and more.

Chef Deb’s culinary training includes classes at the Fort Worth Culinary Institute, the Culinary Institute of America and courses all over the U.S. She is a graduate of the Culinary Business Academy, a member of the Texas Chefs Association, a member of the United States Personal Chef Association and holds degrees in Physical Therapy and Business Management.

The post How Food and Nutrition Impact Your Bottom Line (Episode #15) first appeared on Thriving Women in Business Community.