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MON PARCOURS : DE DIÉTÉTICIENNE À INFLUENCEUSE (BTS diététique, les réseaux sociaux...) — Transcript

by zoéladiet · 3,008 words · 429 segments · language en · Watch on YouTube

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0:00Hey friends, I hope you're doing well.
0:02I'm so happy to see you in this new
0:04YouTube video because today we're going
0:06to talk about my career, how I became a
0:08dietician, nutritionist, why this job
0:10and especially how I became a content
0:12creator, influencer on social networks
0:14and how I manage to make a living from
0:15it. So here we go. Remember to
0:18subscribe and leave me a little like.
0:23Let's start at the beginning. I'm 23
0:25years old, I come from the Pays de la
0:27Loire, more specifically from Vendé.
0:29So, I mainly studied around Nant if you
0:31know me, or in Nant actually. I did a
0:34general science baccalaureate which I
0:37got with honors in 2019. I've always
0:39loved science subjects, everything that
0:42is, uh, math, science, biology, physics
0:44, chemistry, all of that was for me. On
0:47the contrary, anything that was English
0:50, Spanish, French, philosophy or
0:52anything that was too complicated for
0:54me. But I still did it. I was always a
0:57very studious student, not the class
0:59nerd but almost. I always participated,
1:01asked lots of questions. I was still
1:03interested in quite a few things. But
1:05you know, we all have our little
1:07preferences and for me it was mainly
1:09science subjects. And it was during my
1:11last year of high school that I decided
1:14to become a dietician and nutritionist.
1:17But it wasn't my first choice. In fact,
1:19I always wanted to be a midwife, and I
1:22even want to say: the job that has
1:24always stayed in my head, even today,
1:26but hey, maybe I didn't go for a
1:28master's degree, was to become a
1:30forensic pathologist. It may seem
1:32strange to many, but I am very, very
1:34interested in everything related to
1:36anatomy, physiology, how the human body
1:39works, how it works, the organs, why,
1:41how. So in fact, my idea was to go to
1:44medical school and spend years studying
1:47medicine to become a midwife, a
1:50forensic pathologist, a surgeon, and so
1:53on. But it wasn't a given because these
1:55are quite complicated studies. I didn't
1:58really know if I had what it takes to
1:59do this type of study. And it's mainly
2:01because I was fed up with classes. I
2:02didn't want to embark on years of study
2:04. Then one day, I attended a trade fair
2:06in Nant and that's when I discovered
2:08the profession of dietician,
2:09nutritionist and I said to myself, well
2:11, this is made for me. Plus, the
2:13studies are shorter. So, that's when I
2:15started to find out more. I attended
2:17the open days of the school where I was
2:20then accepted. I met the teachers and
2:22found my calling at the last minute. So
2:25I went on Parcours Supéresse of course
2:30and this school, the Cofapifome school
2:32in Nant, which is for me an incredible
2:34school that teaches a BTS in dietetics.
2:37To become a dietician or nutritionist,
2:39you can either do a BTS in dietetics,
2:41which is what I did, or a BUT in
2:43biological engineering with a dietetics
2:45option, which is done at university.
2:47These are the only two courses that can
2:50allow you to obtain a state-recognized
2:52dietician-nutritionist diploma. And
2:55that's the most important thing. If you
2:57don't have a state-recognized diploma,
2:58you can't practice, you don't have the
3:00right to do so and you especially can't
3:02call yourself a dietician or a
3:03dietician-nutritionist. By the way, as
3:05a quick aside, what's the difference
3:07between a dietician and a nutritionist?
3:09Actually, nutritionist doesn't mean
3:11anything. That's why you should be
3:12careful on social media. If you see
3:14someone calling themselves a nutrition
3:16coach or a nutritionist, it doesn't
3:17mean anything. The person doesn't
3:19understand the difference. So they
3:21don't necessarily have a
3:22state-recognized degree and haven't
3:23completed comprehensive training.
3:25Nutritionist is just a term. For
3:27example, a doctor can specialize and
3:29become a nutritionist. As a dietician,
3:32I necessarily specialize in nutrition.
3:35So, I am necessarily a
3:36dietician-nutritionist. So, where was I
3:38? If you don't have a science degree,
3:41it's more complicated to get into a
3:43school to become a dietician or a
3:45dietician-nutritionist or to get into a
3:47BUT in genetics with a dietetics option
3:50because these are studies that are a
3:52bit more focused on science, but there
3:54are preparatory years to retrain. For
3:56example, I know that my Cofapif school
3:58in Nant has a preparatory year before
4:00joining this BTS in dietetics. This
4:03allowed students who had not taken a
4:05science baccalaureate to then join this
4:07BTS in dietetics and therefore have a
4:09refresher course. In terms of the
4:11subjects I took during the BTS in
4:13dietetics, to give you an idea, my
4:15favorite subjects were physiology,
4:18pathology, and micrology. We also had
4:20economics, management, and accounting.
4:22Well, I wasn't a fan of that. We had a
4:25little bit of English, but I was a
4:26dunce. It was two years of study that
4:28were quite complicated because it's
4:30quite condensed. The BTS in dietetics
4:31is one of the hardest BTSs, let's not
4:33hide it. It's very condensed over 2
4:36years. We had a lot of material. I have
4:38a lot of workbooks that we had to learn
4:41over 2 years. I think I had Yeah, 12 or
4:4414 binders, big binders. I'll show you
4:46one. I've obviously kept all my binders
4:48, I never throw them away. It's kind of
4:50like, I don't know, everything is
4:52written on them. They have my entire
4:54education, my notes, everything I
4:57learned. I have memories of them. For
4:59me, it's a bit nostalgic when I talk
5:00about them because I loved those
5:01studies. I learned so many things. Here
5:03, for example. So this was my food
5:06knowledge binder. I'll show you. Ah, it
5:10feels weird to open a binder again.
5:13Here, for example, we have fats. I've
5:15never made index cards in my life. I
5:17know that there were lots of people who
5:19had their little box with all the
5:20little cards because in fact my cards
5:22were my binders. So it happened
5:23sometimes before tests or before the
5:25exam. They all had their little index
5:27cards. Well, I would come with my
5:29binders, I would take out my binders, I
5:30would look at, oh yes, this course. And
5:31in fact, I know my binders by heart. In
5:33what order, how they are made. In fact,
5:35my binders are my giant index cards.
5:37Basically, I am the one who has never
5:38had a computer in class. That is to say
5:46, I write everything by hand.
5:52Everything, everything...Then, I left
5:59for 2 years of a BTS in dietetics. In
6:022021, I graduated as a dietician and
6:05nutritionist with an average of about
6:0814, I think. And then, once I graduated
6:12, I was fed up, I was sick of classes.
6:15I said to myself, "That's it, I have my
6:17degree. I just want to do nothing,
6:19really. I just want to take a year off.
6:22" Don't do anything anymore. In fact, I
6:24didn't want to jump straight into work.
6:26Especially since I didn't really know
6:27what I wanted to do with this degree. I
6:29didn't know if I wanted to go freelance
6:31, work in a hospital, or visit people.
6:33Well, I didn't really know. I was a bit
6:36lost. My brain was about to explode.
6:38And at that time, my boyfriend was in
6:41his third year of a language degree and
6:44we went on a sabbatical year in
6:46Scotland for a year. So in fact, I
6:48ended up in Scotland for 9 months with
6:50a degree in dietician nutrition in a
6:53country where English is spoken, of
6:55course, but I didn't speak English. And
6:58so in fact, it gave me a break, except
7:00that a month, 2 months, 3 months in
7:02Scotland is good, but I started to
7:04think to myself, well Zoé, maybe you
7:06should do something with your skin. No,
7:09except that I couldn't really practice
7:11my profession as a dietician
7:12nutritionist there because it's not
7:13recognized the same as in France, and
7:15above all, I didn't speak a word of
7:17English. Well, I knew how to say "Hello
7:19, my name is Zoé, I'm tit." And of
7:23course, I was a big user of TikTok,
7:25Instagram, all that. I thought to
7:27myself, "Why not Zoi, why don't you
7:29film your recipes just for fun? Come on
7:31, let's try things out." And in fact, I
7:33started on TikTok, I thought to myself,
7:35"Okay, I'm going to grab my phone." Uh,
7:37I had taken two rolls of soap, you know
7:39, and I had actually put my phone
7:42between these two rolls of soap. And
7:44then I realized that it didn't work at
7:46all. So, I racked my brains, I put it
7:48on a window and then I tried to show a
7:50little bit, well I should find a video,
7:52one of the first videos that I made and
7:54in fact, well, I started posting TikTok
7:56videos like that. I was doing what I
7:59had on my save. Especially since our
8:01kitchen was completely awful in its
8:02original state. The floor was coming
8:04off. There were holes in the walls.
8:05Anyway, I won't tell you about it, but
8:07I did it anyway. And there's one video
8:09that worked, it's my stuffed butternut
8:11squash on TikTok. I posted it and 2
8:13days later, 70,000 views, 10,000
8:16subscribers in a week. At that point, I
8:20thought, OK, there's something to do.
8:22Except that it was a recipe where, uh,
8:25at the beginning, I said, uh, healthy
8:27and delicious recipe, stuffed butternut
8:29squash. Obviously, there are a lot of
8:31food prejudices. I got criticized for
8:34that video. I remember, I got comments
8:36and well, I actually said to myself,
8:38either this world isn't for me or, Zoé
8:40, you're going to stop. It's not
8:42possible. I almost started crying.
8:44Luckily, I had my boyfriend with me who
8:46motivated me, who told me, "Don't worry
8:47about it, you're smarter than that" and
8:49so on. Except that it's easy to say,
8:51but when it concerns you and it affects
8:53you personally, when you're in bed at
8:55night and you get comments that touch
8:57you on your video, on the work you've
8:59done, well, I can tell you that it's
9:01hard to create a shell and move on. But
9:03hey, I said to myself, Zoé, you can't
9:05let people talk to you. And I continued
9:07making my little videos. So every day,
9:09I posted a TikTok video, but I was
9:11still on TikTok, so my followers
9:12started to grow. Of course, I had
9:14positive comments, I had good feedback.
9:16And then, I said to myself, "Well, Zoé
9:18, why don't you also put yourself on
9:20Instagram and YouTube?" There will
9:21always be negative comments. There will
9:23always be stupid people, unfortunately.
9:24But that's how it is. Do what you like,
9:27enjoy it, and we'll see what happens.
9:29In fact, I started receiving emails
9:31offering me collaborations, and at that
9:33point, I didn't really know anything
9:34about it. I thought to myself, "Wait,
9:36wait, wait, wait, what are the rates?
9:37Based on what? What is a brief,
9:39actually? What is the brand going to
9:41tell me?" I asked myself a lot of
9:42questions and then, well, I did some
9:44research, I looked into it little by
9:46little, and then, well, that's how it
9:49happened. At the same time, I started
9:51to create a micro-business and started
9:53doing online consultations. In fact, I
9:56was treating patients via
9:57teleconsultation. I didn't have many,
10:00but it was something. It was cool. Then
10:02, once my year in Scotland was over, I
10:04became an online dietician and
10:05nutritionist, I treated patients and on
10:07the side, I made my little videos on
10:09TikTok and Instagram. Nouvellela, still
10:11in the context of my boyfriend's
10:12studies, who went to Spain for an
10:14Erasmus year. It was an incredible year
10:18, really incredible, where we met great
10:21people of different nationalities. You
10:24know, the Erasmus years are like that,
10:27meeting people, enjoying life, enjoying
10:30life. Except that I was more of a
10:32student at that time. I worked online.
10:34So, in fact, I adapted. I always made
10:35my own little recipes. We changed
10:37accommodation, I don't know how many
10:38times. I found myself in kitchens, but
10:41it was almost impossible to film. In
10:43fact, I always adapted. I think that
10:46during the 2 years that I created
10:48content on social networks until today,
10:51I have never filmed a recipe in a
10:53kitchen, out of all the recipes that
10:55you see on Instagram. You should know
10:58that I always took a table that I
11:00pushed against a window. The most
11:02important thing is not necessarily the
11:04kitchen, it's the light. And so, I
11:06always put myself, I often filmed
11:08outside too, and that's what allowed me
11:10to have a beautiful light and having a
11:12rather interesting video quality. And
11:14it was during that year that I gained a
11:16lot of subscribers, you know. I had
11:18exceeded 100,000 for a little while on
11:21Instagram, on TikTok too. So I kept
11:24going, it was going well. At that point
11:26, I was starting to make a living from
11:28social media, accumulating partnerships
11:30. Of course, I always chose
11:32partnerships in line with my values and
11:33what I wanted to share with you. And
11:35then, in fact, an agency contacted me,
11:37the Yebi agency. And I joined this
11:39agency to help me with everything that
11:42would involve managing my partnerships,
11:45my collaborations, my projects, how to
11:47improve, how to do it. And in fact, it
11:50was the best decision I made in my life
11:52as a content creator because it allowed
11:55me to have a real springboard and to be
11:57able to live off it. 100%social media.
12:00And that's really what's important,
12:02getting help. It can help you move
12:05forward and that's really important. So
12:07, at the same time, I was in Spain, so
12:08I was living my little life. It was
12:11great. So, of course, during those 2
12:13years when I was in Scotland for 1 year
12:14and in Spain for 1 year, well, I was
12:16actually rubbish at languages, so I
12:17learned on the job to speak English and
12:19Spanish. I don't speak English very
12:20well and Spanish very well. In fact, it
12:22was quite complicated. Luckily, I had
12:23my boyfriend with me, who speaks both
12:25languages very well and who was able to
12:27help me and often translate
12:28conversations for me. It wasn't always
12:30easy, but I managed and today I can get
12:32by in both languages, even though
12:33during my studies, I got 2/20 in
12:35listening comprehension. So, in 2022, I
12:37graduated from college. I really
12:38started to make a living from social
12:40media and at the same time I continued
12:41my little consultations. Once our
12:43Erasmus year was over, well I found
12:46myself in Austria, still as part of my
12:49boyfriend's studies. We traveled again,
12:52we went to the center of Europe. So
12:54there, we went all around the center of
12:56Europe. Bratislava, Prague, Budapest,
13:00it was great. So there, they speak
13:03German there but he speaks English. So
13:05we ended up speaking English, all that.
13:07Same thing, the kitchen was awful, no
13:09light at all. I remember, I was turning
13:11around in the room because it was in
13:13the room that there was a ray of light
13:14which was rather nice. In Austria, we
13:16were in Vienna. Incredible experience.
13:18We stayed there for months. During the
13:20summer of July-August 2023 and today we
13:23are on Camp Car so always, in fact, I
13:25have always followed my boyfriend who
13:28is finishing his studies at university
13:30on camp. In fact, I have always adapted
13:32to it and I also want to be able to
13:34follow it. So today, to give you a
13:36typical day, in the morning I create
13:38content because the morning has the
13:41most light, so it will often be content
13:43for YouTube or Instagram where I make
13:46recipes. The rest of the day will
13:48depend on what I have to do and what I
13:50want to post in the evening. So it
13:52could be a bit of editing, an online
13:55nutritional consultation, thinking
13:57about new content. Often, I sit down
14:00and ask myself, what would you like to
14:02do, Zoe? What recipe would you like to
14:03make next? And in fact, I make lists,
14:05lists, lists. I do this every day,
14:07every day and it really helps me to
14:08organize myself. Every day is different
14:10, I like it. I have lots of ideas, lots
14:12of projects. I love what I do. I have
14:14always given myself the means to
14:16succeed in doing what I want. to do and
14:18I will continue to do so. And I am very
14:21, very happy to have the community that
14:23I have today. All of this is obviously
14:25thanks to you. I am very grateful. It's
14:27crazy. It's crazy. I often say it, it's
14:29crazy. I have trouble realizing things
14:31sometimes. Of course, I always have
14:32projects in mind. So I released my
14:35first ebook a few months ago now,
14:38almost a year ago, which you really
14:41enjoyed. It's a special ebook on
14:43rebalancing your diet. I released a
14:45similar nutrition and sports program
14:47not long ago, at the beginning of the
14:50year, that you like. Many of you have
14:52already started your first sports
14:53sessions, are following the program to
14:55get back in shape, and include physical
14:57activity in your daily life, and that's
14:59great. I have another project coming
15:02soon. You're going to love it because
15:03you ask me about it all the time, all
15:05the time, but hey, I'll keep it a
15:06surprise for you, I won't tell you
15:07anything. So there you have it, the
15:09short video is over. I hope that's it
15:10you liked it. I think I covered
15:12everything. Don't forget anything.
15:14Don't hesitate if you have any
15:15questions. I send you lots of kisses
15:17and I'll see you soon in the next video
15:20. Bye. Bye.

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