Through the Years - Amy Whitson, P.H.Ec.

Amy, P.H.Ec., Ali and Flynn picking pumpkins in October 2018. Source: Amy Whitson

Want to meet some of the amazing Professional Home Economists featured in the Through the Years Series?
Make sure to register for OHEA annual conference. This year the conference is being held at Brescia University College on March 23, 2019. For more information, visit the OHEA Conference website.

​Brief Background on Amy Whitson
I graduated from Brescia University College with a Bachelor of Science Honours Human Ecology in Food and Nutrition in 1999. I worked freelance in various roles and started my own personal chef company.

In 2001, I started working with Dana McCauley & Associates. In 2010, I purchased the company from Dana and became President and owner of The Test Kitchen Incorporated, a recipe development and consulting company. ​

How long have you been involved with OHEA and what roles did you hold?
I became a member of OHEA soon after graduating. I held the position of Vice President of membership for four years starting in 2005, followed by two years of President Elect and then President until spring of 2012.  

How has being a PHEc positively impacted your life?
Being a P.H.Ec. has helped me to use my nutrition degree within my career. The right to title has given me credibility as a recipe developer, food writer and nutrition consultant.

Serving on the board has given me valuable professional and life skills as well as an opportunity network with and grow friendships with a variety of knowledgeable and talented professionals. 
 
What led you to join OHEA?
In my early years after graduating, I did some job shadowing and, on the advice of Joan Ttooulias P.H.Ec. (a wonderful mentor), joined OHEA to network and learn more about potential jobs in the food and nutrition field.  
How has the profession changed over the years?
The profession has had to work even harder to bring exposure to Home Economics and build credibility in the social media age where 'everyone is an expert'.  

Where do you see the profession going over the next five to 10 years?
With changes in technology and how communication via phone or screen is so integrated into everyone's lives, Home Economists need use technology effectively to communicate and educate. We also need to be aware of the potential risks and downsides of dependence on technology and be part of solutions when those negatively impact the lives of Canadians.  

If you could change something about your career, would you and what would it be?
As a small business, work can ebb and flow. Looking back, I would have relaxed more when I had my kids and work was slower to take more time for family and put less priority on my business.   

Are there any pieces of work you'd like to share with OHEA members?
I LOVE pasta and I have been so fortunate to be one of the recipe developers for Catelli Foods Corporation for over 10 years.  Here are some links to some of the tasty recipes that we recently developed for Catelli Bistro Infusions and their new Turmeric pasta:           https://www.catelli.ca/en/recipes/turkey-piccata-spaghettini-toss/
https://www.catelli.ca/en/recipes/steakhouse-fettuccine/
https://www.catelli.ca/en/recipes/french-onion-rotini/
https://www.catelli.ca/en/recipes/sweet-and-spicy-butternut-spaghetti/