My story.
My parents emigrated from Nigeria to Houston in the late eighties and opened a small West African restaurant. I grew up in that kitchen — running prep on weekends by 16, sous chef somewhere else by 22.
I left the kitchen at 28. Too many late nights, too much drinking, too much food handed to me at midnight. By 30 I was 45 pounds heavier and waking up with reflux every morning. I started learning nutrition out of self-defense.
What I learned: most nutrition advice is written by people who have never cooked a meal for someone who didn't want to be there. The real challenge isn't knowing what to eat — it's building a way of eating you can actually live with.
I got certified between 2017 and 2019 and went full-time online in 2020. I work with men who don't want a meal plan, and don't want to track macros for the rest of their lives. We build food strategies. Then we live them.