Mélanie Olivier

I see maple as a natural, quality ingredient in its simplest form.

Portrait

Dietitian/Nutritionist. President of VIVAÏ: experts in nutrition

Mélanie Olivier is a pioneer. Recognized for her comprehensive expertise in sports nutrition, she’s the first-ever nutritionist to be named to the Canadian Olympic Committee. In this capacity, she offered personalized nutritional support to our athletes at the Torino Games in 2006, Beijing in 2008, and Vancouver in 2010.

The founder and president of VIVAÏ has worked with amateur and professional athletes across the country for 15 years. She holds bachelor’s and master’s degrees in sports nutrition from Université de Montréal and is a member of Dietitians of Canada. She is recognized as a sports nutrition specialist by the Coaching Association of Canada.

Mélanie has worked particularly with amateur athletes since the creation of the Institut National du Sport du Québec.

She does field work with athletes of many national teams and federations such as the Canadian short track speed skating team. And she was the team nutritionist for the Montréal Canadiens for 7 years.

A sparkling lecturer and communicator, she is also the author of a book for pregnant women (Sport et Nutrition pendant et après la grossesse) as well as numerous sports nutrition guides. Mélanie has appeared on several TV programs including L’épicerie on Radio-Canada and documentaries such as La boxe en 5 rounds and La préparation des athlètes olympiques on Canal D. She’s also a contributor to the Culture physique show on Radio-Canada’s Première radio network.

 

Mélanie and Maple

“My grandfather had three maple trees which he had tapped. My very first memory of maple is the sound of a drop of sap hitting the bottom of the boiler … Now I see maple as a natural, quality ingredient in its simplest form. One of my favourite tricks is to drip a few drops of syrup on a slice of fresh bread before toasting it. What a treat!”

Maple… a slice of Life !

“One day I gave two bottles of maple syrup to some Colombian bakers that I had met. At first, they thought it was whiskey. Then they tasted it and got really excited … Maple is the best calling card when you visit a kitchen abroad!”

Recettes créées par notre nutritionniste