Adam Korzun, Class of 2003

Adam Korzun, MS, RD, a 2003 graduate of the Culinary Nutrition Program is a clinical dietitian and chef at the Nutrition Resource Center at Boston Medical Center.

What he does all day
While he doesn't really have a "typical" day at work, some of his duties are "developing, organizing, and giving food demonstrations for various patient clinics (diabetes, hypertension, cardiac rehabilitation, gastric bypass, wellness, refugees, childhood obesity, DASH diet, and pediatric neurology). The remaining time," he says, "is spent inpatient covering the floor, ICU’s, ketogentic patients, and precepting DI students, and as a nutrition support back-up."

In addition, Korzun volunteers as part of a research study to provide nutrition education for independent developmentally disabled adults. He provides food demonstrations twice a month, and organizes lessons. He also does some private in-home catering and cooking lessons.

What he learned at J&W
"Individuality. Creativity is inherent, but often times we fall into the trend, and thus it is important to be yourself to allow your creativity to be expressed. Also, even though creativity is inherent, never stop learning because once you do, you become like everyone else." I truly enjoy the endless possibilities of a career in nutrition. I constantly find that the experience and education I have is applicable to almost any situation. There is a tremendous demand for PROFESSIONALS in the nutrition field. However, a career in food and nutrition is not determined by the people around you, but rather by your own hard work and determination.

Nutrition tip
"Balance and moderation is the key to health and wellness, thus it is not necessarily what we eat, but how we eat it. The focus should not be on eliminating the foods we love, but rather changing how we eat the foods we love!"