Here’s how three professionals use their talent to merge passion with purpose

Whether you’ve hit a career plateau or are restarting entirely or just craving something new, you might want to consider expanding your horizons while pursuing something that you believe in.

According to Terri Wein, founder and co-CEO of Manhattan-based global career consultancy Weil & Wein, when we talk about stepping out of your comfort zone, we are really talking about disruption. “If you want to grow, it’s important to keep your radar on the lookout for new projects, opportunities and / or disruption. But it is just as important to convey your added value so that you are the person who takes part in these projects, ”said Wein.

“Know your comfort zone. Some people are natural disruptors, others prefer conventions. All good. Of course, you need to stretch to get beyond your comfort zone, but also be true to who you are.

Being true who you are seems resonant to Tia M. Rains, PhD, vice president of customer engagement and strategic development at Ajinomoto Health & Nutrition North America. Serving as an advocate for health and nutrition within the food and nutrition industry, she focuses on accurately translating the science of nutrition and related public health guidelines or regulations.

Rains explained, “It means working with several different functions, such as product development, marketing, public relations, etc. Consumers consistently say that health is a priority for them when making food choices, albeit behind taste and cost. So within a business there is always the challenge of finding the right balance between these three components. And often these forces can be opposed. That is why it is important for the nutritionist not only to have a seat at the table, but to have a strong voice so that nutrition is optimized within the framework of good taste and cost.

As for its current initiative, Know the MSG, using that voice, for decades the ‘NO MSG’ symbol has turned people away from monosodium glutamate (MSG), but in reality it’s a herbal seasoning that combines sodium with glutamate, an amino acid in nature and which provides umami, a salty taste. It is verified to be safe by the Food and Drug Administration. Part of its role also involves communication and in particular educating the public to understand MSG.

(Last year, Ajinomoto convinced the Merriam-Webster Dictionary to update its definition of Chinese restaurant syndrome. The revised entry includes a note: “The term Chinese restaurant syndrome was invented in the late 1960s as a result of reports of people having bad reactions to foods seasoned with MSG in Chinese restaurants. Research in the years that followed failed to establish a clear link between these side effects and the consumption of MSG, and the term Chinese restaurant syndrome has been criticized as misleading and potentially offensive. “)

Rains added, “I feel very fortunate to be working for a company that puts science and nutrition first and is ready to invest in what is currently a controversial ingredient (MSG) to set the record straight. hour and open the doors to its use as a sodium reduction tool. If I do my job right, we can reduce sodium in the food supply and encourage the consumption of whole grains, vegetables and lean protein sources, which pair perfectly with the umami taste of MSG, and indeed have an impact. positive on public health. “

And come back to your own comfort zone to jump into new territory like working on a campaign: Pepper Teigen, author of The Pepper Thai Cookbook: Everyone’s Favorite Thai Mom’s Family Recipes, cooked with MSG “most of my life and grew up in Thailand”. Collaborating on a campaign was a new adventure for her and MSG has always been a staple in her pantry.

“I love to cook, but I just do it for my family and friends. It’s relaxing for me, the same with Chrissy too. We love to cook, take photos and enjoy.

Teigen said, “I really believe it [MSG]. I think there are a lot of positives. Chrissy told me to do it, ‘Do it mom.’ “

As for designer, illustrator, animator and artistic director Zipeng Zhu, participating in this project by creating the logo was about both the artwork and a positive impact on society.

“I’ve looked at hundreds of existing NO MSG logos and got inspired by that. And I want to do work that not only has an impact, but also has the right impact.

Making the right impact and working with projects and employers that fuel you comes down to Rains’ advice of passion and purpose: “At the end of the day, when I’m talking to young nutrition students, no one is looking for fame and glory. It is not a career for attention. Your job will always be to talk a little bit about the truth that no one wants to hear. I think it’s important to have people doing this.

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Pia Miller

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