Rachel Saks, RD

Rachel Saks has Bachelor’s degrees in Sociology from Columbia University and in Jewish Philosophy from The Jewish Theological Seminary of America. She was a New York City Teaching Fellow and has a Master’s Degree in Education. After spending two years teaching for the New York City Department of Education, Rachel decided to combine her loves of food and counseling and become a Registered Dietitian. She completed her 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 12 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.

​

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 at JCC Manhattan and the Center for Kosher Culinary Arts. Rachel developed and ran Healthy Living at Camp Ramah in the Poconos, a program for 8-16 year olds that combines nutrition education, mindful eating, cooking instruction and physical activity and also taught a week long culinary intensive to 4-6 graders at Camp Ramah Nyack. She was a founding partner of tABLE health, a business that focused on cooking demonstrations, cooking classes, grocery store tours an more in order to help people 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.