Jerry Sabo, B.S., A. A. S., RD
Currently a registered dietitian who
works as a clinical cardiopulmonary/wellness dietitian in the Chicagoland
area, Mr. Sabo has a unique background with combined skills as a dietitian
and Chef. Some current duties include conducting patient
individual/group
counseling and performing community/ corporate cooking and nutritional
education classes.
His previous culinary work experience of eight years included the Pump Room of Chicago, Nation’s Bank-CRT corporate dining facility, Marriott O’Hare’s Grill Room, Michelson’s Motion Picture Catering, and the Spirit of Chicago. Jerome received his bachelor’s degree from Dominican University (2001) and Associate of Applied Science in Culinary Arts from Cooking Hospitality Institute of Chicago (1997). He completed his dietetic internship from Ingalls Memorial Hospital (2002). His culinary interests include Mediterranean meal planning, traditional and non-traditional approaches for nutrition. He specializes in flavoring foods with herbal/spice infusions.