Nutrition Student Follows His Bliss and Cooks up a Promising Future

David Zamechek climbing a mountain range It may not qualify as conventional career training, but spending eight years skiing and hiking at Mt. Baker while living in the tiny town of Glacier, Washington, taught David Zamechek, 33, many important things.

While conquering the mountain each day, he developed the ability to face challenges head-on. Cooking meals alongside vegetarians and vegans exposed him to alternative nutritional approaches. And, as he focused on his passion for outdoor activities instead of building a career, he found his true life's work — becoming a nutritionist and personal chef for athletes.

Now living the life of a full-time student in Bastyr University's master's program in nutrition, Zamechek is grateful for his "mountain education." "With the career path I've chosen, I'm hoping to incorporate my bliss — mountains and activity," he says. "I wouldn't have realized I wanted to work with professional athletes if I hadn't spent that time on the mountain, so that made it all come together."

But he did not just happen upon his "bliss" by luck. He found it by following his intuition, which has been an important ally and guide throughout his life. His intuition has helped him identify the perfect ingredients for many tasty meals over the years, and it also has led him to find the elements for a satisfying life.

Zamechek was interested in food and nutrition at an early age, and followed that inclination in the same way he later approached the outdoors sports — with a spirit of exploration and play. "I have been interested in food and nutrition for as long as I can remember," he says "I have always loved to play and cook in the kitchen." He attributes this to his family's influence, as well as his own innate flair. "I always had dinner with the family. No question, seven days a week, one of my parents cooked after work — whoever came home first."

But Zamechek didn't just love food for its own sake. From early on, he thought about the nutritional aspects of food as well. "I was always thinking about not just the food, but what's in the food," he says. "I would think about nutrition when choosing ingredients. I would intuitively try to work out the nutritional balance of a meal as I cooked, and my recipes also turn out really well by following my intuition."

He has also followed his intuition in determining his own dietary regimens. When Zamechek moved to Glacier, he became a vegetarian, and later a vegan, and years later returned to eating meat. These changes were partly a result of the knowledge he acquired about diet and nutrition, but first and foremost they resulted from listening to his body's wisdom. "My body speaks loudly for what it wants; I just have to listen and pay attention," he says.

David Zamechek on a mountain top He also paid attention to his inner prompting to postpone graduate school in 1998 and spend his days snowboarding and climbing. He had been staying with a friend in Glacier who introduced him to the sport, and Zamechek was hooked. What started out as the perfect summer turned into eight years of thrilling discovery. Even though he had always been scared of heights — and still is — he doesn't let that fear hinder his pursuits.

During that period of his life, Zamechek met many people who were interested in natural health, including several Bastyr University students. His interest piqued, he attended a Bastyr open house to learn about the nutrition program, and found that it aligned perfectly with his philosophy and interests. He also chose to complete the Didactic Program in Dietetics (DPD), figuring that the registered dietitian (RD) credential will help his career.

Zamechek plans to offer performance-based consulting for athletes, and is determined to overcome any obstacles between himself and his plans. "I plan to work with exceptional people — people who are pushing the limits of what's possible with the human body," he says. "That's just awesome to me." It is familiar territory, as he has spent a lot of time doing that himself — pushing his body to the limits, and also pushing himself to accomplish his goals. He studies full-time, works at a high-end restaurant, earns community service hours at the Bastyr Cafeteria, skis and climbs on Fridays and during mid-quarter breaks, and is currently pursuing a summer internship to train in nutritional consultation for athletes, which he will complete in addition his Dietetic Internship required upon graduation. His penchant for pursuing so many avenues reveals his determination and flexibility, well crafted during those days spent on the mountain.

"The program is a lot of work. The sheer volume of knowledge coming at you is overwhelming," he says, but he adds that it's also very rewarding. "The community, teachers, everyone from the administrators to the employees — everyone is just awesome. It's just a fantastic place to be." He also is receiving excellent preparation for his chosen career. "Even in the first year, there's such a huge amount we've learned about what is in food and what your body does with it. Also what happens when your body doesn't get it. I feel way more prepared even in my own kitchen and with my own body."

Which, for someone like Zamechek — whose life has been spent preparing to cook, eat and live in tune with his body's inner wisdom — is saying a lot.