Rachel Saks, RD

Rachel completed the Graduate Didactic Program in Dietetics at New York University and went on to the NewYork Presbyterian Hospital Dietetic Internship. Rachel then worked at Bronxworks, a non-profit agency in the South Bronx, as a nutritionist for people living with HIV/AIDS. For the past 15 years, she has been working in private practice with individual clients looking to improve their overall health, gain or lose weight, and combat chronic disease like heart disease, diabetes, high blood pressure, and many others.

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Rachel has loved to cook ever since she was old enough to stand on a chair at the counter and wield a plastic knife. She has taught cooking classes and done cooking demonstrations through many organizations and has developed curricula for helping families  learn to develop healthy habits and routines from the ground up. She also worked in both Jerusalem and New York City as a Personal chef. Rachel also is the co-author of Jewish American Food Culture. Rachel brings a unique, holistic philosophy to nutrition counseling. She believes that a healthy lifestyle is built on making the right choices in the kitchen, at the supermarket, and at the table.