Jessica Beacom, RDN
Getting to Know…….
Jessica Beacom, RDN
Co-founder — Recipe Creative — Influencer
The Real Food Dietitians
Natalie Wolf who is a dietetic intern in the Individualized Self Study Program at California State University, San Bernardino was thrilled to see so many registered dietitians in the media space. Her wish was to interview a dietitian who excels in recipe development and food photography. Enter The Real Food Dietitians. Jessica Beacom, RDN gave a fabulous interview with insight to prepare for success.
Natalie Wolf: We are finally coming out of the severe stay at home orders. What challenges or opportunities has the pandemic presented to you and your clients when it comes to meal prepping?
Jessica Beacom: At the very beginning of the pandemic, our blog traffic increased quite a bit. Many of our readers were looking for ways to use dried beans and other pantry staples because trips to the grocery were severely limited and fresh meat was in short supply. While we didn’t change our focus to pantry-staple meals we did put a focus on how to modify our existing recipes using ingredients that you have on hand. Essentially, our goal was to teach people how to be flexible, resourceful, and creative in the kitchen to create delicious, healthy meals even when presented with those challenges.
NW: What three business tips do you have for interns or early career dietitians who are interested in becoming an entrepreneur?
JB: Be prepared to work harder than you’ve ever worked before. Be open to trying new things be willing to learn new skills. You’re always learning as an entrepreneur! Also, find a niche and stick with it. Don’t try to provide everything to everyone. For example, we just do recipes. No coaching or counseling. We create healthy recipes that other RDs and coaches can use with their clients because that’s what we are good at.
Also, don’t be afraid of the side hustle. Both Stacie and I worked on the blog as our side hustle for years until it was successful enough to make it our jobs. Late nights, early mornings, and lots of canceled weekend plans. It was hard in the beginning but having a passion for what we do and a mission to make an impact on others and their health through our work kept us going.
Finally, consistency. No matter what you decide to do, be consistent (and authentic!). If you start a blog, share posts regularly. Same for an email list, send emails to your readers consistently so they know when to expect new content from you and start to look forward to it.
NW: In my recent rotation, I was assigned to develop some recipes and take “good” food photos. It was a challenge. Any tips for taking photos that consumers and colleagues will love?
JB: There is so much that goes into food photography so I’m not even sure where to start. Here are a few tips:
Create colorful meals with lots of textures. Bland, monochromatic, smooth foods are painfully difficult to photograph well.
Shoot from overhead. ‘Flat lays’ are the easiest angle to master when you’re just starting out. And always make sure everything is in focus (this is easier to do with a flat lay than a straight-on or ¾ angle shot).
Use natural light wherever possible but avoid harsh sunlight or direct rays which can wash out food.
Use white or neutral plates, linens, and napkins, and let the colors of the dish be the focus (not the floral napkin or placemat).
Spend some time with books and websites that discuss composition and lighting and then practice, practice, practice!
NW: What are 5 items I would always find in your pantry?
JB: I always have:
Sustainably caught canned tuna, salmon, and sardines packed in water (easy, versatile ready-to-eat protein)
Rice (quick and versatile carb that can be used in so many cuisines)
Canned and jarred tomato products (strained, whole, sauce, crushed, paste -- can be the base of so many easy and healthy meals)
Hot sauce and salsa (adds flavor to everything and anything)
Nut butter (heart-healthy fats that can be used in savory and sweet foods)
NW: Besides your own recipe booklets, what is your favorite cookbook?
JB: I have a few!
The Joy of Cooking by Irma Rombauer
Salt, Fat, Acid, Heat by Samin Nosrat (not a cookbook but an inspiration and resource)
The Moosewood Cookbook and The Moosewood Restaurant Simple Suppers (a classic and a more modern approach to back-to-basics cooking) both by Molly Katzen
Learn More: