Chef Shedric is former Vice President of Culinary Research and Development for The Olive Garden Restaurants and former Culinary Development Director for Royal Caribbean Cruise Lines. He spent most of his professional career studying what drives us to eat the way we eat. Now he is applying what he learned from years of sophisticated consumer research to a higher calling. Shedric is transforming lives by sharing the secrets to eating our way to great health and weight loss – rather than starving ourselves.
“As a professional researcher, I could not understand why I could not permanently lose weight in spite of intense exercise and rigid dieting. Once I discovered the importance of eating an abundance of micronutrients daily, I spent the next two years validating the scientific principles behind The Micronutrient Solution”
In less than two years, Shedric read 50 books on diet, health, and nutrition and earned a certification as a nutrition consultant. His research led him to the conclusion that most of what we have been taught about dieting is simply wrong.
Shedric studied food science at California Polytechnic University, where he earned a Bachelor’s in Science. He is also a graduate of the prestigious Culinary Institute of America in Hyde Park, New York. In addition, he holds a certification as a nutrition and wellness consultant.
Shedric honed his culinary skills at five star properties like the Hay-Adams Hotel in Washington DC, a favorite of the world’s politically elite, literally across the street from the White House and the Loews Santa Monica Beach Resort in Santa Monica California.