In this episode, we speak with Brooke Baevsky, Founder and Private Chef of In the Kitchen with Chef Bae, on the significance of a nutritionally balanced diet. She discussed her background, her interest in the food space, how she started her company and how she started the sharing in New York, after-school program, the importance of a healthy diet, how to efficiently use food stamps that go twice as far as farmers markets, grocery stores, and how to eat healthy on a limited budget. Cleaner goods with traceable ingredients are a trend in the food sector. Brooke discusses how 50 million people in the United States are allergic to gluten foods and how she helps restaurants and businesses develop gluten-free foods. She talks about catering to dietary needs and constraints. She has a great list of incredible high-profile clients, athletes, and royalty. We discuss food science trends, clean labeling, and ingredients. She underlined the importance of buying seasonal foods and predicted that cultivating one’s own organic food would be a continuing trend. She gave a quick overview of the benefits of organic and green foods in maintaining a healthy diet and how nutrition is crucial in meals. We also speak about We also discuss how customers are concerned about where their food originates from and how maintaining a healthy lifestyle benefits them.