First and foremost I am a foodie and aspiring chef. Some may know me as a Registered Dietitian with a MS in clinical nutrition with a background in biology and visual arts. It's a challenge to pinpoint a definition of myself, but if you refer to me as a culinary dietitian, I would probably agree to that. Joining the vast two-thirds of the world's population as lactose intolerant, I have chosen to conquer a way to cook and eat a lactose-free diet with substitutions that would ultimately not jeopardize the tastes of conventional foods that we all love. Although I cannot hide my passion and love for cheese, there are limitations to such indulgences that would not allow it to bother my well-being. It is after all, the quality of life that I am seeking to improve.