Chef, Trainer, Health Educator
Natalie Schibell, M.P.H. ‘12
School of Health Sciences and Practice
Lieutenant, Medical Service Corps, United States Navy Division Officer, Preventive Medicine and Industrial Hygiene at Naval Branch Health Clinic - Groton, Sub base New London
Natalie Schibell, M.P.H., is a professional chef, personal trainer, and an Environmental Health Officer with the US Navy. She is a certified American Council on Exercise Health Coach with the ability to develop sound, balanced, weight-management and fitness programs.
An accomplished athlete, Natalie is a former three-time United States Lifesaving Association (USLA) National Champion and silver medalist who earned several international high-place finishes. She has over 15 years of experience in athletic competition at the highest levels. Her impressive athletic accomplishments demanded superior physical conditioning and the implementation of a nutritious diet to enhance performance. Natalie focused her education on gaining the knowledge and skills she needed.
With an interest in sports medicine and public health, Natalie received a Bachelor of Science degree in Exercise Science from The George Washington University’s School of Public Health and Health Services in Washington, DC. As an undergrad, she was a standout midshipman in the University’s Naval Reserve Officers Training Corps and trained for a potential career in Special Operations.
Following a fervent passion for food and cooking, Natalie later enrolled at The Culinary Institute of America in Hyde Park, NY where she received an Associate in Occupational Studies degree in Culinary Arts, graduating with honors. As a student, she obtained her ServSafe Food Protection Manager certification for the safe receipt, preparation, and service of food. In 2010, she founded The Chef N’ You LLC, a wellness company that educates and empowers people of all backgrounds, culinary, and fitness abilities so they may employ healthy cooking, exercise, and lifestyles to evoke substantial, long-term benefits for weight management, fitness, and environmental health.
A continued proponent for public health advocacy, Natalie received her Master in Public Health degree in Environmental Health Sciences from New York Medical College in Valhalla, NY, graduating with high honors. She completed her Capstone project on “Food Contaminants in the Modern American Diet and their Effect on Child Health.” She and her colleagues focused their extensive research on organophosphorous pesticides, hormones and antibiotics, food additives and preservatives, microbial pathogens, and phthalates found in plastic food packaging and containers.
Selected for the United States Navy’s competitive Health Services Collegiate Program, Natalie was commissioned upon graduation as a Lieutenant Junior Grade in the Navy’s Medical Service Corps. She completed Officer Development School in Newport, RI and reported immediately to Naval Branch Health Clinic Groton’s Public Health Department, Preventative Medicine Unit at Naval Submarine Base New London, CT. She is proudly serving as a Navy Environmental Health Officer to prevent and control the incidence and spread of disease amongst our Sailors, Marines, and their families.
“I maintain medical readiness of afloat, ashore, and visiting units and prevent illness and injury by promoting wellness and health. I deploy in direct support of overseas contingency and humanitarian operations.”
Natalie leads and supervises a staff of 20 active duty Navy and DOD employees in the daily operations of five public health divisions that support 70 tenant commands and 7,600 patients. “Together, we ensure healthy work environments at 93 facilities for over 17,000 personnel and 15 fast attack submarines.”
“An M.P.H. from NYMC with a major in Environmental Health Sciences provided a solid foundation for understanding the synergy between environmental health and preventive medicine,” said Natalie. “It also prepared me to identify, prevent, and mitigate health risks to ultimately ensure public health in large military and civilian populations.The small class size at NYMC allowed for maximum interaction with instructors and peers which enhanced the overall learning experience.”