This week our CALS Star is Michelle Dudash, RD. Michelle graduated from the University of Wisconsin – Madison with a degree in Dietetics. She now owns her own nutrition and culinary consulting firm called Chef Michelle Dudash. Not only is Michelle an exceptional dietitian, she also makes regular television appearances, writes feature magazine articles, and produces content for 
newspapers. Michelle’s company website features information about nutrition, recipes, cooking tips, and a blog. Check out Michelle’s blog where she writes about and takes pictures of everything she eats, plus provides calorie counts for each meal.
Q: Tell us about yourself.
I grew up in Fond du Lac, Wisconsin, graduated from the University of Wisconsin – Madison, and now live in Phoenix, Arizona. I own a nutrition and culinary consulting firm called Chef Dudash Nutrition. I service companies across the United States.
Q: What was your undergraduate major and how did you choose your major?
I graduated in dietetics. Originally, I claimed actuarial science as my major because the librarian at my high school suggested it because I was good at math! I signed up for Nutritional Sciences 132 during my first semester, freshman year. My grandma told me I should take a nutrition class because nutrition was all I ever talked about (she was right). During that first semester, I fell in love with nutrition and discovered how I could make a career out of it. The rest is history.
Q: What experiences did you have as a student that prepared you for your career?
I completed my internship through the CUP program at the University of Wisconsin – Madison, which enabled me to complete my internship through there, as well. I was president of the Dietetics Club at UW-Madison, where I gained valuable leadership experience. I also volunteered at the Ronald McDonald house.
Q: What was your first job after college? How did this job shape your career goals and career path?
My first job was working as an Assistant director of dining services for Chartwells Dining Services. It was definitely challenging because I was so young compared to the employees I managed, but I learned a lot from everyone there. That job is responsible partly for getting me so interested in the culinary field. It spurred my interest to eventually enroll in culinary school. It helped me shape long-term career goals.
Q: What are your daily job responsibilities?
Daily: Respond to new business prospect inquiries via phone and email. Social media.
Weekly: Media interviews – write pitches, segment sheets, write grocery lists, test recipes, practice, perform interviews. Conduct nutrition analyses and collect pertinent info. Write, practice and perform speeches. Review and write menus. Update website.
Q: What do you like/dislike about your job?
Likes: I really do love all other aspects of my job, especially those where I am “performing”, like speaking and media interviews.
Dislikes: Sometimes I have to work on the weekends for media interviews, conferences, etc. I value my weekend time with my family and time to decompress from hectic week, so I prefer not to work on the weekends.
I used to get stuck in Quickbooks and get frustrated. Otherwise doing the books isn’t too bad. –> Now I have a bookkeeper who takes care of most of this for me!
I used to have to wash the dishes and clean up after getting home from a long day of doing a cooking demo or media interview. –> Now I have an assistant who takes care of most of this for me!
Q: What recommendations and career advice do you have for current students who are interested in dietetics and/or nutritional sciences?
Get as much real-world experience as possible that is related to food and nutrition, while still balancing a good GPA. Learn as much as you can in school too, which will lay a good foundation for the even larger amount of skills you will gain during your career. Be open to new experiences and moving across the country to get where you need to be. I grew up in a small town and left my friends and family to move to a city where I knew no one.
Q: What is your favorite memory of the UW-Madison campus?
I have so many fond memories of the UW-Madison campus! One that stands out is eating ice cream and drinking a beer (not necessarily at the same time, though) at the student union on the lake.
