Karissa Paré, a Diverse Career Path Dedicated to Nutrition

Nassim Drissi Smaili July 15, 2026 Dietitian, Our Team

Today, we are pleased to introduce Karissa Paré dietitian. Curious, entrepreneurial, and always seeking new challenges, she brings diverse experience working with a wide range of clients. Her goal is to support each individual with kindness, helping them achieve their nutritional objectives.

How did nutrition become your profession?

It’s funny, because originally, I didn’t even know about the profession of dietitian. I didn’t know it existed. All my life, people mostly talked to me about popular or well-known careers, like doctor or lawyer. For a long time, I thought I wanted to become a doctor because I love taking care of people and helping them feel better. I think I have a lot of empathy, and I really enjoy connecting with people.

During CEGEP, I did find myself questioning things. I wondered if this was really what I wanted to do. So, I went to see a career counselor to explore other options. She was the one who told me about the profession of dietitian. I thought to myself, “What exactly is that job? It sounds so exciting and fascinating!” It really sparked something in me right away. I realized I could still have that clinical aspect — supporting and helping patients — but through nutrition. Plus, I’m probably one of the biggest foodies I know, so I figured it was a dream job. It really combined the two things I loved most.

So, I decided to study nutrition at McGill University. I told myself that if I didn’t end up liking it as much as I expected, I could always transfer to medicine. In the end, I never regretted my choice.

What does your career path look like?

Before joining SOSCuisine, I gained experience in various aspects of the profession. I started out as a dietitian at a gym, working primarily with clients interested in building muscle mass, weight management, and sports nutrition.

Later, I worked as a dietitian in a grocery store. It was a completely different experience; I conducted consultations but also guided clients through the aisles, helping them read nutrition labels and providing extensive support with their food shopping.

At the same time, I’ve maintained my private practice while taking on a wide range of contracts. My work has included recipe development, article writing, social media content creation, and designing nutrition labels for companies; I also work as a food stylist and photographer. In 2021, I launched my own food business.

I love juggling so many different projects at once! It has allowed me to work with diverse clients and gain a better understanding of the daily needs, goals, and challenges people face regarding their diet. That’s what I love most: the constant variety and diversity in what I do.

How did you end up on the SOSCuisine team?

I was already very familiar with SOSCuisine; I often recommended it to my clients and used it myself.

I came across the job posting in a Quebec dietitians’ group, and it really piqued my curiosity — you don’t often see job openings from SOSCuisine! – I checked out the details and thought it would be a perfect fit that would work well with my schedule. I love the platform and the tool, so I decided to apply without any major expectations — just to see what would happen.

I was thrilled when Pierre Lamontagne (Co-founder, Vice-President R&D and Business Development) contacted me. In talking with Pierre and Cinzia, we quickly realized that our visions and expectations aligned perfectly. The flexibility of the role also worked seamlessly with my schedule, given that I already run two businesses. Everything just fell into place naturally.

What is your role at SOSCuisine?

For now, I am starting out as a dietitian working with VIP clients. I meet with them for consultations to gain a clear understanding of their eating habits and personal goals. My role is essentially to explain the link between nutrition and health, facilitate their progress toward their goals, and support them in incorporating these meal plans into their daily lives. My areas of expertise primarily include weight management, muscle gain, sports nutrition, boosting energy levels, and meal planning.

What challenges do you face in your job?

I believe that one of the biggest challenges right now — and not just in nutrition — is misinformation on the internet and social media. So many unqualified people offer advice based solely on personal experience, without any scientific data to back it up. Since many of them have a massive following, what they say often comes across as credible.

A significant part of my job, therefore, involves dispelling certain misconceptions with my clients. To do this, I have to stay constantly up to date with the latest scientific research while also building a relationship of trust, so that the facts can get through despite the opinions circulating online.

Karissa in the kitchen

If I were a food, I would be … a strawberry. It’s my favorite berry. I make the most of them during the season.

My culinary specialty is … muffins. I’ve been making them for so long that it’s one of the few dish I can prepare without a recipe, simply using whatever I have on hand. It’s quick, nutritious, and always convenient.

In my kitchen, I avoid … dairy products. Unfortunately, I have an intolerance that prevents me from eating them.

My preferred SOSCuisine recipe is … Rhubarb and Strawberry Sorbet

Rhubarb and Strawberry Sorbet

Author

Nassim Drissi Smaili

Passionate and creative, Nassim is a graduate of the ENCG (National School of Commerce and Management) of Kenitra in Morocco, option Marketing and Commercial Action. She is responsible for the management of SOSCuisine's Social Networks. Her field of action ranges from the implementation of digital communication strategies to the creation of content and, of course, to the management of communities.