Global Local Gourmet Media Kit

GLOBAL LOCAL
BY LED
QUEEN OF CUISINE,
GREEN
CULINARY
TOURS
TEAM
BUILDING
INTERACTIVE
CULINARY
O O K I N G E X P E R I E N C E S F A R F R O M
C
X P E C T E D Y E T C L O S E T O H O M E
E
GOURMET
COOKING CLASSES
CHEF NADINE
GLOBALLOCALGOURMET.COM
EDUCATION

TAKING
THE OVER
ONE HOME
WORLD
MEAL AT TIME
COOKED
OF AMERICANS,
1 IN 3 CAN NOT
30%
AMERICAN
OF
DOLLARS
FOOD
43%
SPENT
WERE
THE
OUTSIDE
Local Gourmet is a roving community supported kitchen. We
Global
people through culinary education. Creating interactive
empower
and events around an appreciation of delicious food and
programs
we inspire sustainable communities through the pursuit of
lifestyle,
pleasure. With our partners, our goal is to show the
epicurean
of our world through food and culture while
interconnectedness
business practices that respect the environment and each
promoting
other.
OUT OF
COOK
MARKET WATCH
2012 IN
HOME
CIVIL EATS

NADINE NELSON
Nadine Nelson, the Green Queen of Cuisine, is the sustainable chef and social
Chef
of Global Local Gourmet, a roving community-supported kitchen
entrepreneur
in experiential epicurean occasions that cook up delicious adventures far from
specializing
yet close to home in the form of cooking classes, culinary tours, culinary team
expected
events, and wellness workshops. Chef Nadine is from Toronto, Canada considered
building
most multicultural city in the world. She is of Jamaican Heritage and likes to combine
the
has studied the culinary arts in Paris at the Ritz Escoffier, has a certificate in food styling
She
the New School and a certificate in fundraising and philanthropy from New York
from
in New York, and earned a teaching degree from Tufts University in Boston. She is
University
social activist, cooking instructor, chef, writer, recipe developer/tester, food consultant,
a
producer and culinary artist. Her favorite role is the mother of Soleil a mini gourmand
event
loves to eat her vegetables along with being a sous chef to her mom in the kitchen.
that
global flavors with local ingredients.
info: globallocalgourmet.com, www.facebook.com/GlobalLocalGourmet,
Contact
917-719-6859.
nadine.nelson@gmail.com,

& LUNCH
LEARNS
OF THE HOUSE
FRONT
services
COOKING CLASSES
KID'S
CULINARY
WORKSHOP
KITCHEN OASIS
CULINARY
TOURS
WELLNESS
WORKSHOPS
TEAM
CULINARY
BUILDING
WINE TASTINGS
FOOD TASTINGS
POP - UPS
TO TABLE
FARM
EXPERIENCES
COOKING
RETREATS
of the greatest pleasures of my life has been that I have never stopped learning
One
Good Cooking and Good Food – Edna Lewis
about
917-719-6859 | nadine.nelson@gmail.com
globallocalgourmet.com

DESIGN &
EVENT
PRODUCTION
BEHIND THE SCENES
services
FESTIVAL
CONSULTING
EDUCATIONAL
DEMONSTRATION
DESIGN
FOOD STYLING
RECIPE TESTING
INTEGRATED
MARKETING
CONTENT CREATION
MENU
PLANNING
INTERACTIVE
COMMUNITY
COOKING TENTS
FOOD WRITING
FOOD PHOTOGRAPHY
A recipe has no soul. You, as the cook, must bring soul to the recipe. –Thomas Keller
917-719-6859 | nadine.nelson@gmail.com
globallocalgourmet.com

PESTO
KALE
21⁄4 cups
Makes
between 6
divided
servings
cup pine nuts, toasted
1⁄4
walnuts, almonds,
or
cup parmesan, grated
1⁄4
nutritional yeast
or
cloves garlic, minced
4
Teaspoons sea salt
2
Tablespoons olive oil
6
cup water
1/8
cup lemon juice
1/8
teaspoon red pepper
1
or to taste
flakes
bunch of kale,
1
quartered
tomatoes,
Grated
(optional)
Place the ingredients in the order listed into the blender or
1.
processor. Blend on low, pushing the kale down little by
food
Increase the speed when necessary until pesto is mostly
little.
smooth.
To make vegetable noodles with zucchini, summer squash etc.
2.
if desired cut the ends off the zucchini. You should have
peel
zucchini by height not width.
Grate
Serve immediately with vegetable noodles and toppings. If
3.
PESTO
KALE
WITH
ZUCCHINI
NOODLES
By Nadine Nelson
pumpkin seeds,
pecans,
sunflower seeds
or
ounces roughly
12
chopped
cups basil, parsley,
11⁄2
(any combination of
mint
one zucchini per person. Push zucchini along the top of
around
grater in long strokes in order to create long, thin ribbons.
the
of your liking),
herbs
chopped and
roughly
For Serving:
packed
Noodles Cherry
Vegetable
keeping the Kale Pesto for a day or two, cover the surface
you’re
plastic wrap or a thin layer of olive oil to keep it from
with
turning brown.
(optional)
Parmesan
Pine Nuts
Toasted
recipe gives you 195% of Vitamin A and 184% of Vitamin C
This
needs Nutrition Information Serving size: 6 Calories: 245 Fat:
daily
(optional)
20g Carbohydrates: 14g Fiber: 3.8g Protein: 7g

MEDIA ,
SELECTED
& RECIPES
WRITING,
Boston Globe - EATING LOCALLY, On the street
The
you live bit.ly/2cWAj1m
where
Haven Register - Culinary experiences offered at
New
& Ideas in New Haven bit.ly/2cMvFlI
Arts
WTNH - Eating and Drinking Green is Healthy
ABC
bit.ly/2dmS8oy
Daily News - Residents push healthy cooking
Yale
http://bit.ly/2d5JrkL
Haven Independent - Brunch Pop Ups
New
bit.ly/2d5JrkL
Daily News - Brunch makes brief appearance
Yale
bit.ly/2ct2XYS
downtown
Matters Cookbook - Moroccan Carrot Salad
Cooking
bit.ly/2dfesAd
Magazine - Fresh Food Generation Wants to
Boston
the Food Truck Farm-to - Table bit.ly/2dpfrkA
Make
- Meals with wheels: A fresh food movement rolls
Grist
Boston bit.ly/2d5R4rA
into
Organic Life - Grow Your Own Farm on Less
Rodale
an Acre bit.ly/2cIEURR
Than
Haven Living - Bugging Out with Bun Lai
New
bit.ly/2da4bcw
City Market TV - Asian Lobster Salad
Elm
bit.ly/2cqM0JT
City Market TV - Shrimp with Harissa and Fig
Elm
bit.ly/2cXh7yQ
Mustard
Haven Independent - Think Global, Eat (Gourmet)
New
bit.ly/2df9Qdn
Local
Public Kitchen - bit.ly/2dgaD21
Daily - Make Thanksgiving A Melting Pot Of Food
Zester
zesterdaily.com/world/thanksgiving-can-
Cultures
melting-pot-food-cultures/

TELEVISION& VIDEO
learn from your
recipes,
be fearless, and
mistakes,
is my advice to people:
​This
how to cook, try new
Learn
all have fun.
above
Child
-Julia

PARTNER WITH CHEF NADINE,
WHY
QUEEN OF CUISINE &
GREEN
Nadine has a passion for cooking, wellness, and hospitality that
Chef
provides and motivated her to leave her job as a Dean in an
food
school in Boston, to pursue her love of all things
independent
She can bring that same level of enthusiasm and passion to
culinary.
is a professionally trained educator with a degree in English and a
She
certificate from Tufts University and a concentration in
teaching
planning and design. She is also classically trained in several
program
of cuisine including a certificate in food styling from the New
areas
She has the appeal of a knowledgeable home cook, the girl
School.
door and is a translator of culture and entertaining with her
next
travels and ability to teach a variety of global cuisines with
world
fun, and depth.
ease,
Nadine has rapidly growing following online, as well as offline
Chef
her organization, Global Local Gourmet. Chef Nadine’s cooking
with
integrated marketing, and event planning experience will
instruction,
professionally executed for your brand/product. If you believe that
be
brand, product, or service is a good fit for Chef Nadine and
your
Local Gourmet please see the services offered, and let us
Global
a plan for partnership opportunities to execute. There are
customize
possibilities.
many
59% of women feel misunderstood by food marketers*
•
Women make more than 80% of all consumer purchasing decisions*
•
85% of brand purchases are made by women*
•
to SHEconomy.com
*according
Nadine believes in a new approach to connecting with
Chef
She offers a real connection to potential customers and
consumers.
through interactive culinary education and customized
clients
epicurean events.
experiential
goal of our team is to create a community of supporters that
The
living the
embrace
Squared Lifestyle (Sustainable/Seasonal,
S.O.U.L
Unprocessed/Universal and Local/Light) in
Organic/Occasional,
culinary education is the fundamental framework for living a
Holistic
"whole" life and nourishing our bodies from the inside out to
healthy
and education together can
Food
the ultimate catalyst for change.
be
opportunities of wellenes
facilate
wonder with cuisine at the
and
GLOBAL LOCAL GOURMET?
your brand.
Valuable Are Partnerships?
How
you know that…
Did
we eat three times a day,
Because
have many occassions to
we
regard to food when possible.
center. - Chef Nadine Nelson
cultivate our own health,happiness, and pleasure.

CLASS
SELECTED
PROGRAM
&
OFFERINGS
Under the Tuscan Sun
-
Spring in Paris
-
Vietnamese Food
-
Sangria, Tapas, and Paella
-
Caribbean Feast and Fete
-
Vegetarian Gourmet
-
Farmers' Bounty
-
Cooking without Recipes
-
Cooking from the International
-
Pantry
Tuscany of America
The
Harlem - Pan African Food Mecca
-
New Haven - Pizza and Small
-
Gourmet
Town
Boston - Shop Local and Ethnic
-
Enclaves
Manhattan's Korea Town
-
Jamaica - Caribbean's Culinary
-
Skinny Food on the Fly
-
Menu Planning
-
Cooking on a Budget
-
Fast and Healthy Lunches
-
Meatless Monday
-
Cooking for Diabetes and other Special
-
Diets
Spa Cuisine at Home
-
HOLISTIC
AUXILARY
SERVICES
Yoga -
Pilates -
Acupressure
-
Meditation
-
Massage -
Stress Reduction
-
Reiki -
Deep Breathing
-
WELLNESS
COOKING CLASSES
- Longevity Cooking
CULINARY TOURS
- Vermont's Northeast Kingdom -
Paradise
Cooking is my muse, meditation, and medication - Chef Nadine Nelson

is an art and patience a virtue… Careful shopping, fresh ingredients, and an unhurried approach are nearly
Cooking
you need. There is one more thing – love. Love for food and love for those you invite to your table. With a
all
of these things you can be an artist – not perhaps in the representational style of a Dutch master, but
combination
more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of
rather
for Adult Education, CitySeed, Common
Center
School, Rhode Island School of Design, New
Ground
Department of Education, Cornell Scott
Haven
Plan - 6 Week Diabetes Curriculum, Masters
Health
Corps - Train the Trainer Community Cooks
Cooks
EuroStoves, Havard Pilgrim Health, Mass
Program,
Hospital, Future Chefs, New Haven Farms.
General
House of Blues Foundation, The National Park
PBS,
Boston Public Market, The Food Project
Service,
P I C U R E A N E V E N T P R O D U C T I O N
E
F E S T I V A L C O N S U L T I N G
&
College, Columbia University,City of
Wheelock
Haven, New Haven Land Trust, New Haven
New
Festival of Arts and Ideas,Jamaican
International
Escape, Tobago Jazz Festival, Boston
Epicurean
Festival, Vermont Jerk Festival, Travel
Jerk
Shirley Eustis House, Downtown Table,
Weekly,
and Coconuts, Roxtoberfest,
Passionfruit
Consulate
Canadian
U L I N A R Y T O U R I S T &
C
C O N O M I C D E V E L O P M E N T
E
Department of Agriculture, Jamaica
Vermont
Board, Greater Boston Convention &
Tourist
Bureau, Project Store Fronts, Union
Visitors
Main Streets, Mission Hill Main Streets,
Square
in New Haven, Discover Roxbury, Fresh
Made
Foods, Happiness Lab, theMove, Project
Tropical
The New Haven Food Policy Council, The
Pasta,
Culinarians, Elm City Market, Zester Daily, Boston
Kwanzaa
Festival, New England Sweetwater Farm and
Jerk
Foundation, Kresge
Kellogg
Boston Foundation,
Foundation,
- Vagaries of the Common,
ArtSpace
Studio for Social Intervention-
Design
Kitchen . Artist in Transit - T -
Public
Meal, Harvest Mandala, Greens on
Stop
Green, Peace Through Pie,
the
Cultural Common
Whitneyville
University, Harvard University,
Tufts
University, Wellesley College, Just
Yale
National Association of
Food,
Schools, Association of
Independent
Schools in New England,
Independent
Just Talk, Boston Globe's Let's Talk
Not
Cookbook, Cooking Matters, Garden
South
TV, Bun Lai - Gluten Free Recipe Testing
Girl
SELECTED CLIENTS & PROJECTS
happiness and love. – Keith Floyd in A Feast of Floyd
U L I N A R Y
C
N S T R U C T I O N , P R O G R A M S &
I
U R R I C U L U M
C
Oasis, Kid's Culinary Workshop, Boston
Kitchen
U L I N A R Y A R T S &
C
L A C E M A K I N G
P
S P E A K I N G
Food Generation
About Food, Boston Local Food Festival
O C I A L M E D I A &
S
N T E G R A T E D M A R K E T I N G
I
O O D S T Y L I N G ,
F
H O G R A P H Y & R E C I P E
P
E S T I N G T
Almanac, Elm City Market Blog, Up
Farmers
Grove
for Japanese Menu, Cooks Passport
R I T I N G , B L O G G I N G , &
W
R O D U C T D E M O S
P
Distillery, Eight Bells Rum

does cooking mean? It means the knowledge of Media and of Circe, and of Calypso, and Sheba. It
What
knowledge of all herbs , and fruits. and balms and spices. . . . I means the economy of your great-
means
and the science of modern chemistry, and French art, and Arabian hospitality. It means, in
grandmother
that your are to see imperatively, that everyone has something nice to eat. – John Ruskin (1819 – 1900)
fine,
globallocalgourmet.com