About Me

Culinary Dietitian: Renée Chan, MS, RDN, CDN 陳恩立

              Recently relocated back to Vancouver, BC, Canada, Renée spent the last 2 1/2 years in Hong Kong where she was searching for her roots -- especially in food and nutrition. Renée is a Registered Dietitian Nutritionist with a Master's degree in clinical nutrition (營養學,碩士學位)  at New York University (NYU 紐約大學) after receiving a bachelor's degree in biology (生物學,學士學位) from the University of California, San Diego (UCSD 美國加洲大學,聖地亞哥). 

             With the ability to speak fluent Cantonese, Mandarin and English, Renée has been a trilingual guest lecturer at City Farm (都市農莊) as well as for Feeding Hong Kong (樂餉社) discussing various topics of food and nutrition. Renée is also a foodie at heart and loves to experience new restaurants around town. 
           Currently she is in search of recipes and menus that will satisfy her knowledge-hungry nature. Renée has written articles for Livestrong.com on food and nutrition (refer to her articles via links) and has extensive clinical experience in hospitals and healthcare centers. She has worked with people who have diabetes, thyroid diseases, weight loss, cancer and has an interest in Alzheimer's and degenerative diseases. 

With Chef Daniel Boulud at the Wine and Food Festival, NYC

           Renée was active in the restaurant industry in New York City and Hong Kong with unassailable enthusiasm and cooking skills from working with professional chefs in kitchens of different calibers around the world. 

With Chef Humberto Guallpa

With Chef Tiziano Spoltore

               In New York her culinary experience includes the Michelin starred Ai Fiori, Sugar Flower Cake Shop, Vandaag Bier Restaurant and Bakery, Woodland, Page at 63 Main and recently at the Restaurant and Lounge, Play and the renowned Chinese-Cuban inspired restaurant, Calle Dao.  In Hong Kong, Renee has experienced the pastry kitchen of Thomas Trillion, the Michelin starred Tate Dining Room and Cvche. 

Early morning milking in Ardèche

Making Cheese at Font Bonne, Noziere, Ardéche, France 

Selling Organic Vegetables in Cendrieux, Périgord, France

                       Before moving to Hong Kong, Renée spent 2 months in the south of France WWOOFing with the World Wide Organization of Organic Farmers. She spent time at 2 farms and participated in making cheese, bottling wine, tending crops and helping these farmers sell their products at local farmer's markets. She is very interested in learning more about organic agriculture and also likes to explore self-sustainable operations and is trying to achieve a more eco-friendly way of living.
                    She knows that the abundance of opportunities and privileges she has had is a gift and she will always cherish and embrace it. She wants to give back to the community around her through cooking for people. Renée knew from the start of her academic career that food is and always will be her passion. She has embarked on study abroad adventures first to New Zealand as an undergraduate to learn about their agricultural practices with the flora and fauna of Motuihe Island and then to Italy as a graduate student to study the Mediterranean Diet as well as Italian cuisine. 

Making Pasta at the Apicus Cooking School in Florence, Italy

Yellow fin Tuna and Me

                       Renée is always a student embarking on a lifelong journey of learning new things. Recently she attended the Hong Kong University School of Professional and Continuing Education (HKU SPACE), she finished the beginner's course in Chinese Medicine to gain useful knowledge and one day, be able to combine Asian and Western nutritional views to form a gourmet cuisine of her own. Food, from the agricultural aspect to the plate at the restaurant or household,  requires careful attention in order for the food to be delicious and nurturing. 
             The goal of this blog is to share her love of food and to explore nutritional information currently in the news and scientific research. Her family history of disease (diabetes and heart disease) is what really drove Renée to study nutrition along with being lactose intolerant, sharing the same fate as 2/3 of the world's population. She is always looking for recipe and places that are friendly to diabetics, people with heart disease and are lactose intolerant. Please feel free to give her feedback and recipe suggestions to make this blog a fruitful place for others sharing the same outlook. 
                   Renée's recent endeavers include a position as a teacher's assistant for Rachel's Kitchen in Hong Kong, hosting private dinners, catering, and she has been teaching nutrition and healthy cooking whenever possible. She took on the role of a Business Development Manager for Bite Limited in Hong Kong who manages Triple O's HK, Yo Mama Frozen Yogurts, and Panino Giusto HK. She is also a F&B consultant for Café Sausalito. In her busy life, she always makes time for yoga, cooking, and loves hanging out at cafés! She enjoys traveling and is constantly seeking for adventures. 

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Rice Terraces in Bali, Indonesia

         Renée Chan (陳恩立）
MS, RD, CDN 是一位熱愛烹飪的註冊營養師，剛剛重香港回到加拿大。她出生在温哥華，考獲紐約大學營養碩士學位，並且在加州聖地牙哥大學獲得生物學士學位。她更在紐約市Memorial Sloan Kettering 癌症醫院中心完成其實習課程。
Renée 最近曾於Livestrong.com 公佈關於食品和營養相關的文章。 她對於手術後的康復者以及老年人囗有廣泛的理解， 她更對於糖尿病、心臟疾病、減肥、某些癌症和阿爾茨海默氏症以及其他退化性疾病有充份的認知。

At Island East Sunday Farmer's Market with Feeding Hong Kong

Renée 住在紐約時在當地的餐飲業十分活躍， 她也曾於法國和意大利各居住了兩個月，她曾經和不同形式的專業廚師共事從而领悟出其獨特的烹飪技巧。
Renée 非常熱愛瑜伽，她曾經開設講座和支援一些減肥團體的工作。 於留港期間也舉辦了一些私人晚宴和烹飪班，分享其健康的煮食文化。