May 18th, 2015
When Benjamin Gray was growing up, he wanted to pursue a career in food so bad he could taste it.
"I was really lucky to have a mom who cooked every day," Gray said. "I was often around kitchens, though I realized I had different tastes than my mom. So I began adding flavors—admittedly, mostly barbecue sauces—to change the dishes to reflect my own tastes."
A native of Arizona, Gray planned to attend culinary school at Johnson & Wales in Rhode Island to further his cooking skills.
"I initially wanted to own a restaurant," Gray said. "During culinary school, I realized the restaurant industry wasn't for me. That led me to nutrition."
After earning his associate's degree at Johnson & Wales, Gray decided to become a dietitian instead.
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