It is with great joy that I have this opportunity to share with you my interview with one of Canada's top health and wellness entrepreneurs, Rose Reisman. Rose is an incredibly successful and savvy business woman who has been working for many years as a healthy lifestyle advocate, implementing various strategies for creating balance at home and in the corporate world. She took a few moments out of her very busy schedule to share her knowledge and advice about her business and life.
Q. Some people
are aware of what their purpose is in life from a very young age, were you one of those
people? Or, did it take some time for you to realize your particular path?
A. I did not know
what my purpose was in life at an early age. But I did recognize that I was a good teacher and had the
ability to be a speaker. Both of
those skills has been beneficial in what I do.
Q. You are very
well known for your views on diet and lifestyle. At what stage in your life did you realize the
importance of a healthy diet? What was your motivation?
A. I recognized as a
teenager that my family had obesity issues. I was a chubby child and as I entered my teens saw that I
was overweight. I began
researching how to lose weight and it all started then. But when my father died of a massive
coronary in his fifties I realized it was more about weight and more about
healthy eating.
Q. As a mother
what challenges, if any, have you encountered over the years with trying to maintain a
healthy lifestyle? Were your four children always receptive to the menu choices
at home?
A. My children all
inherited the obese gene. They all
had issues with weight as children but since my husband and myself were role models for eating well and
exercising they slowly absorbed these ways.
Q. Did you find
introducing a healthy lifestyle into the corporate world an easy task?
A. It has become
easier as there is more information daily about living a healthy
lifestyle. When I can convince a
company that the food is delicious and a similar price, they always gives us a
try.
Q. Not only are
you a motivational person, but you also are very much involved with charitable initiatives.
What would be the most fulfilling charitable project that you have worked on
thus far?
A. Raising money for
breast cancer research has been my most rewarding. This is a serious disease that now has been affecting more
women in their 20’s and 30’s.
Having two daughters is a wake up call. I am an Ambassador for the Weekend to End Womens Cancers and
will be the official caterer for 20,000 meals!
Q. I have been
following Jamie Oliver's Food Revolution for a little while. Are you a fan?
What are your
thoughts on his efforts to improve the quality of food being offered in the
American school system?
How do you think we compare as Canadians?
A. I like what Jamie
is doing. Of course he can’t
change the eating habits of Americans overnight but he is making it an issue
that everyone is paying attention to.
I admire his goals and I believe that over time changes will be
made. Canada is slow to
follow. I’m trying in my small way
to make a difference by my project and new book, “Choose It and Lose It”. A book on healthier eating at all
Canadian restaurant and fast food chains.
Q. As a
planner, I am always thinking about creative ideas to impress clients and stay
relevant. What methods do
you utilize to keep your loyal customers engaged ?
A. I encourage our
staff to “touch” our clients. This
means to not only email but get on the phones and go down to see them to see
how we’re doing as a company. As
long as our food and ideas on healthy eating stay interesting we’re there! Also my many media appearances are done
to keep me in their radar zone.
Q. How would
you describe your management style?
A. I’m firm and
expect a lot of my staff. But I’m
very approachable and know about everyone’s life outside the office so I can
relate to their issues. I work
hard and expect a lot of myself and hope that is a role model for our staff.
Q. I have been
a fan of your catering company for over 8 years. Clients are always impressed by the quality
of food and presentation. What is your process for selecting what goes into
your menu?
A. I create the
majority of the menu items and nothing goes out of the office unless tested. I want our healthy food to appear as
the norm but with exceptional taste and represent a healthy alternative.
Q. You have
quite a few projects on the go.. Art of Living Well, Rose Reisman Catering ,
The Pickle Barrel,
Glow and Personal Gourmet. How do you balance your professional life with your
personal?Are there ever days when you feel like slowing down and perhaps
minimizing your workload?
A. I am fortunate
that I love what I do and often I don’t think I work! But there are days when I can’t seem to take a break and
always feeling I’m working. It can
never be a perfect equation but as
long as I have time for my family, exercise and dogs I’m a happy camper!
Q. If you had
to provide advice to any up-and-coming culinary entrepreneurs or women in
business what
would be the top three things that you would share with them?
A. Do everything 100%. There
are no short cuts when you’re an entrepreneur
Don’t expect
success and financial reward for a while. Never think
you’re there! Perfection is a
moving target.
Q. Is there
anything additional that you would like to share about your experiences?Do you
have any new
ventures or projects on the go?
A. Over time I am
hoping to change the offerings at restaurants and also have them clearly
declare nutritionals in the menus.
As well I’d like to see false marketing of health on product labeling.
Rose Reisman's Choose It and Lose It when it comes to Kid's Food on CityLine with Tracy Moore
