Today we’d like to introduce you to Claire Siegel.
Thanks for sharing your story with us Claire. So, let’s start at the beginning and we can move on from there.
I distinctly remember a question one of my University of Texas nutrition professors posed to our class: “What do you hope to do in your career as a dietitian?” As my classmates described futures as clinical dietitians, diabetes specialists, or foodservice managers, I just had a feeling that my path would be different. I delivered a vague but honest response: “I want to make nutrition relevant, accessible, and enjoyable for as many people as I can.” In my nearly three years at Snap, I feel like I’ve been able to do just that.
I started at Snap Kitchen as the Houston-area Local Store Marketing Coordinator & Registered Dietitian. Aside from being a mouthful, this role allowed me to explore a unique area of the field and it jumpstarted my career. I educated our team members on nutrition, counseled individual guests, created meal plans, spoke at corporate Lunch & Learns, handled local media inquiries, and did anything else I could do to share Snap Kitchen, a company whose mission I deeply believe in, with as many Houstonians as possible. During this time, I developed a personal nutrition philosophy that beautifully aligns with our brand, and my passion for exciting others around this cause only grew.
About two years into my experience in Houston, I was asked to join the headquarters team in Austin, where I became Lead Registered Dietitian. In this role, I work directly with our Executive Chefs on recipe development, uphold our nutrition & ingredient quality standards, train our store teams on menu launches, spot nutrition & food trends to help source new products, and direct content strategy on our social channels. Only at a company like Snap would a role like this exist. I’m challenged every day to stay current with nutrition research and apply that to our customer base, all the while learning more about social media & marketing than I ever could’ve imagined I would. I’m feel so proud & fortunate to get to do this unique type of work for a company that’s changing the future of food and the health of its guests.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Anything worth doing will come with its fair share of struggles. Leading nutrition for a healthy restaurant concept is no small task, and because I’m so young in my career & so passionate about the company’s mission, it’s a responsibility I take very seriously & personally. There have definitely been times that I’ve struggled with self-doubt due to how “green” I am. I’ve learned to overcome that by making a concerted effort to maintain my expertise in the field, be willing to admit when I don’t know something, and act & speak with confidence. I know that I learn best by doing, so I welcome every new & uncomfortable situation as a challenge that’ll undoubtedly shape my future for the better.
Please tell us about Snap Kitchen.
Snap Kitchen makes healthy, handmade meals for busy people. From the very beginning of menu development, I work with our Executive Chefs to tweak recipes & improve ingredients to ensure that the dishes we create are as good for you as they are insanely delicious.
We’re truly food obsessed at Snap. We spend our days dreaming of new menu items, brainstorming how to healthy hack them, and then sharing the stories behind these creations with total transparency. Aside from our food being yummy, healthy, and convenient, I think it’s our passion & excitement that keeps our guests coming back.
If you had to go back in time and start over, would you have done anything differently?
Knock on wood– I wouldn’t change a thing.
Contact Info:
- Website: snapkitchen.com
- Instagram: instagram.com/snapkitchen
- Facebook: facebook.com/snapkitchen
- Twitter: twitter.com/snapkitchen
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