Meet Jenna Santorelli Markl

Today we’d like to introduce you to Jenna Santorelli Markl.

Hi Jenna, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
By the time I was old enough to think critically about my future, I quickly developed the idea of helping others through food. That idea is still what drives me 20 years later, yet also leaves a lot of room for how to go about it.

When I was growing up and switched sports, my dietary needs changed and I struggled to find stability for years. One of the people I worked with was a nutritionist, who helped me to understand there’s more to food than the three major meals a day. I took that and ran- attending culinary school before then studying nutrition because not only should your diet benefit you, it should taste good!

Among the many joys of cooking, everyone needs to EAT. I use(d) that logic and my growing skills as a ticket to explore different regions for their local cuisine and public health efforts. As often as possible, I varied my work experiences to study how the food I was preparing/representing would benefit the target audience. Even the positions I’ve taken on outside the kitchen helped to provide perspective, appreciation, a break! and new forms of community.

What I’ve gathered over the years and through research is that there is no ‘one size fits all’ diet. There are however, a lot of body types and foods just trying to get along. I’m fortunate there is a need and to have started my own business in Jenna Knows Food, where I get to have a direct relationship with those who seek to maximize their foods’ potential. It allows me to continue learning how food affects us and provides a delicious language to communicate over!

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Had it been a smooth journey or food service a sustainable profession, I don’t know that I would be in the same position today as I currently am. As a woman in professional kitchens, it did not always make for a feminine personality outside the workplace nor is the environment very forgiving. Being on your feet all hours, rarely offered benefits and PTO, never available at common meal times let alone knowing how to eat then… I’ll never forget the job interview where I admitted my biggest goal at the time was to simply attend happy hour with friends, rather than be attentive to someone else’s dinner meal alongside coworkers. We all laughed (and I got the job) but it wasn’t a joke to me then.

That mentality and feeling isolated has been a common enough theme that eventually led to me working directly one on one with clients. Especially coming from the idea that there is not a ‘one size fits all’ diet, working together to achieve results allows us all to be of similar understanding. I can’t eat the foods you need to reach your goals and you don’t need to follow my exact meal plan, but we both need to eat to survive. I love that it’s that simple.

Appreciate you sharing that. What else should we know about what you do?
As the business name implies, I know food. Am I the best chef, the healthiest person, or licensed to give advice as it relates to your medical history? No and I don’t claim to be. What I offer is interest, knowledge, support, resources, conversation, experience, enthusiasm, creativity, time, and patience as a playful yet attentive sidekick on your food journey!

My own food journey began as a teenager, and I often find myself gravitating to that age group. At a time when you’re starting to feel your independence but maybe never packed your own lunch- it can be increasingly overwhelming in changing, growing, developing bodies that are trying to get a grip on hormones. A time when maybe it isn’t “cool” to ask questions and admit you have no idea what a carbohydrate actually is. The subject of food can be very personal and the last thing I want to do is encourage insecurity. By sharing a goofy demeanor and genuine concern for a person’s diet, or way of life, it ideally allows us to engage from a place of curiosity instead of shame. It makes me incredibly proud to be paying it forward in ways that did or might have served me along the way in getting to the life I live currently.

Can you talk to us a bit about the role of luck?
Luck can be of great benefit but isn’t guaranteed. Effort is within our control and requires some motivation- internal or external. When luck appears alongside efforts made, now you’re cooking with gas!

It could be argued that maybe I got lucky with connections or positions. However, I can honestly say that I put in effort to make those connections and earn those positions. I used what I saw as opportunities and went after them. Instead of working on campus for required internship credit, I found a site in a state I’d never been to before. Rather than live at home over school breaks, I volunteered for my University or the nearby area. When a friend told me they were taking Summer classes and lived off campus at their respective college, I followed. As long as I knew one person who could make an emergency call (if need be), that was enough for my peace of mind. Multiple times in my career, I’ve looked up people/companies/locations that are of interest to me and reached out with a simple hello, I admire you. When I moved to Colorado, I did that with a sports dietitian whose name I came upon. They responded to my email within minutes and invited me to the team’s facilities! Maybe there’s some luck involved but I don’t consider it to be that entirely because of the steps I took, the intentions I had, the appreciation I shared, and the spark that it ignites for continued effort to be given.

Pricing:

• $75/hour for Nutritional Counseling
• $150 for 1 hour together & custom meal plan
• $350 Intro bundle – includes 3 full sessions, sample meal plan, & regular check-ins

Contact Info:

• Website: www.jennaknowsfood.com