Why I always eat like my clients - Chef Brett

The hardest part about cooking for new diets isn’t knowing what ingredients I can or can’t use to create weekly meals and meal plans but how to make them taste great. All my clients receive personally tailored meal plans based on what their specific diet allows but also allergies, sensitivities, and personal likes or dislikes sometimes it can even be multiple people in each house. 
My background in nutrition allows me to make nutritionally sound meals for all types of diets. However the greatest amount of good comes from me trying out specific diets with allergies, likes, and dislikes included. What may taste great spicy or with a certain ingredient may not taste great otherwise. It forces me out of my comfort zone to develop new flavor profiles for different clients based upon what they need and what taste good.