We recently connected with Savannah Cass and have shared our conversation below.
Hi Savannah , thanks for joining us today. Setting up an independent practice is a daunting endeavor. Can you talk to us about what it was like for you – what were some of the main steps, challenges, etc.
It has been less than a year since I opened my private practice. I just moved from Chicago, IL to Yakima, WA and I knew I wanted to work for myself, plus there weren’t any jobs in my area of interest. I first had to find an office space, I looked online for a few functional medicine clinics in the area and called until one of them had an office to rent. Luckily for me it was an office with a kitchen. The biggest challenges were finding clients in the area. Yakima is a small city and I didn’t have any connections here to start off with. I also felt like setting up the admin side of the business was challenging, to figure out marketing, insurance, and legal stuff. If I were to do it again I would get a job first when moving here and work my business part time and steadily grow it vs. going full time right away. It takes a lot of patience and time to grow a business and there were definitely times I felt like giving up. I would recommend people who are just starting a business to anticipate a low income for the beginning and ensure you have money to put into your business because it is a lot up front while you are building it.
Savannah , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
I have been a registered dietitian since 2018, I studied at Johnson & Wales graduating with a Bachelor’s in culinary nutrition. I also have a Master’s degree in functional medicine and nutrition. I have a background working in restaurants since I was 15. I was always interested in cooking and nutrition, I didn’t realized how much I loved to cook until I was at college. I have always been interested in nutrition, and I was introduced by my parents. I had digestive issues my entire life and I’ve been to multiple doctors and nothing helped. While I was going through school I was determined to figure out my digestive issues myself and I learned a lot about how to address my symptoms through herbs, supplements, and food. I now love to help people treat their functional digestive complaints. Many people in the world suffer from some sort of digestive symptoms and what we eat has a huge impact.
I feel like my background in culinary arts sets me apart from other dietitians. I provide cooking classes, cooking demos, and nutrition consultations to people so they are able to not only understand nutrition but how to cook delicious healthy food. As my time as a dietitian I realized this is something that most people have trouble with. They may know what they should eat but unsure of how to cook it and make it taste good. I specialize in culinary nutrition, gastroenterology (IBS, SIBO, IBD), pre-diabetes/diabetes, and weight management.
I am proud of my very unique background, I am a kundalini yoga teacher, Master’s in functional medicine, Associates in culinary arts, and completed a 2 year herbal studies program. I worked at the first ever culinary medicine teaching kitchen in the U.S. that is now selling their curriculum to medical schools around the country. I have worked in a functional medicine clinic, at a retreat center in India, and at a home health agency as a dietitian. I love teaching people how to cook nutritious foods and help them on a path to becoming their most radiant self.
Putting training and knowledge aside, what else do you think really matters in terms of succeeding in your field?
I feel like empathy, understanding, patience, and communication skills are necessary to be a successful dietitian.
How about pivoting – can you share the story of a time you’ve had to pivot?
I was working at a functional medicine clinic in Chicago for 2 years during COVID. I felt like management did not support their employees well and I ended up feeling extremely burnt out after a year of working there. It was challenging to keep myself motivated during that time and I spent all my time on the computer. I was also completing my Master’s while I was working full time. After I left that job I felt so defeated, so burnt out that I had to stop being a dietitian for a year and cook in a restaurant instead. It was a great opportunity and I am glad I had the chance to do something else full time for a while.
Contact Info:
- Website: https://www.blissfulbellynutrition.com/
- Instagram: https://www.instagram.com/blissfulbellynutrition/?hl=en
- Facebook: https://www.facebook.com/blissfulbellynutrition
- Linkedin: https://www.linkedin.com/in/savannah-cass-ms-rd-ldn-527457b0/
- Yelp: https://www.yelp.com/biz/blissful-belly-food-and-nutrition-yakima
Image Credits
Savannah Cass