Global Local Gourmet Media Kit
Global Local Gourmet is a roving community supported kitchen. We empower people through culinary education. Creating interactive programs and events around an appreciation of delicious food and lifestyle, we inspire sustainable communities through the pursuit of epicurean pleasure. With our partners, our goal is to show the interconnectedness of our world through food and culture while promoting business practices that respect the environment and each other. This a media kit to see their work.
Global Local Gourmet is a roving community supported kitchen. We empower people through culinary education. Creating interactive programs and events around an appreciation of delicious food and lifestyle, we inspire sustainable communities through the pursuit of epicurean pleasure. With our partners, our goal is to show the interconnectedness of our world through food and culture while promoting business practices that respect the environment and each other. This a media kit to see their work.
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
GLOBAL LOCAL<br />
BY LED<br />
QUEEN OF CUISINE,<br />
GREEN<br />
CULINARY<br />
TOURS<br />
TEAM<br />
BUILDING<br />
INTERACTIVE<br />
CULINARY<br />
O O K I N G E X P E R I E N C E S F A R F R O M<br />
C<br />
X P E C T E D Y E T C L O S E T O H O M E<br />
E<br />
GOURMET<br />
COOKING CLASSES<br />
CHEF NADINE<br />
GLOBALLOCALGOURMET.COM<br />
EDUCATION
TAKING<br />
THE OVER<br />
ONE HOME<br />
WORLD<br />
MEAL AT TIME<br />
COOKED<br />
OF AMERICANS,<br />
1 IN 3 CAN NOT<br />
30%<br />
AMERICAN<br />
OF<br />
DOLLARS<br />
FOOD<br />
43%<br />
SPENT<br />
WERE<br />
THE<br />
OUTSIDE<br />
<strong>Local</strong> <strong>Gourmet</strong> is a roving community supported kitchen. We<br />
<strong>Global</strong><br />
people through culinary education. Creating interactive<br />
empower<br />
and events around an appreciation of delicious food and<br />
programs<br />
we inspire sustainable communities through the pursuit of<br />
lifestyle,<br />
pleasure. With our partners, our goal is to show the<br />
epicurean<br />
of our world through food and culture while<br />
interconnectedness<br />
business practices that respect the environment and each<br />
promoting<br />
other.<br />
OUT OF<br />
COOK<br />
MARKET WATCH<br />
2012 IN<br />
HOME<br />
CIVIL EATS
NADINE NELSON<br />
Nadine Nelson, the Green Queen of Cuisine, is the sustainable chef and social<br />
Chef<br />
of <strong>Global</strong> <strong>Local</strong> <strong>Gourmet</strong>, a roving community-supported kitchen<br />
entrepreneur<br />
in experiential epicurean occasions that cook up delicious adventures far from<br />
specializing<br />
yet close to home in the form of cooking classes, culinary tours, culinary team<br />
expected<br />
events, and wellness workshops. Chef Nadine is from Toronto, Canada considered<br />
building<br />
most multicultural city in the world. She is of Jamaican Heritage and likes to combine<br />
the<br />
has studied the culinary arts in Paris at the Ritz Escoffier, has a certificate in food styling<br />
She<br />
the New School and a certificate in fundraising and philanthropy from New York<br />
from<br />
in New York, and earned a teaching degree from Tufts University in Boston. She is<br />
University<br />
social activist, cooking instructor, chef, writer, recipe developer/tester, food consultant,<br />
a<br />
producer and culinary artist. Her favorite role is the mother of Soleil a mini gourmand<br />
event<br />
loves to eat her vegetables along with being a sous chef to her mom in the kitchen.<br />
that<br />
global flavors with local ingredients.<br />
info: globallocalgourmet.com, www.facebook.com/<strong>Global</strong><strong>Local</strong><strong>Gourmet</strong>,<br />
Contact<br />
917-719-6859.<br />
nadine.nelson@gmail.com,
& LUNCH<br />
LEARNS<br />
OF THE HOUSE<br />
FRONT<br />
services<br />
COOKING CLASSES<br />
KID'S<br />
CULINARY<br />
WORKSHOP<br />
KITCHEN OASIS<br />
CULINARY<br />
TOURS<br />
WELLNESS<br />
WORKSHOPS<br />
TEAM<br />
CULINARY<br />
BUILDING<br />
WINE TASTINGS<br />
FOOD TASTINGS<br />
POP - UPS<br />
TO TABLE<br />
FARM<br />
EXPERIENCES<br />
COOKING<br />
RETREATS<br />
of the greatest pleasures of my life has been that I have never stopped learning<br />
One<br />
Good Cooking and Good Food – Edna Lewis<br />
about<br />
917-719-6859 | nadine.nelson@gmail.com<br />
globallocalgourmet.com
DESIGN &<br />
EVENT<br />
PRODUCTION<br />
BEHIND THE SCENES<br />
services<br />
FESTIVAL<br />
CONSULTING<br />
EDUCATIONAL<br />
DEMONSTRATION<br />
DESIGN<br />
FOOD STYLING<br />
RECIPE TESTING<br />
INTEGRATED<br />
MARKETING<br />
CONTENT CREATION<br />
MENU<br />
PLANNING<br />
INTERACTIVE<br />
COMMUNITY<br />
COOKING TENTS<br />
FOOD WRITING<br />
FOOD PHOTOGRAPHY<br />
A recipe has no soul. You, as the cook, must bring soul to the recipe. –Thomas Keller<br />
917-719-6859 | nadine.nelson@gmail.com<br />
globallocalgourmet.com
PESTO<br />
KALE<br />
21⁄4 cups<br />
Makes<br />
between 6<br />
divided<br />
servings<br />
cup pine nuts, toasted<br />
1⁄4<br />
walnuts, almonds,<br />
or<br />
cup parmesan, grated<br />
1⁄4<br />
nutritional yeast<br />
or<br />
cloves garlic, minced<br />
4<br />
Teaspoons sea salt<br />
2<br />
Tablespoons olive oil<br />
6<br />
cup water<br />
1/8<br />
cup lemon juice<br />
1/8<br />
teaspoon red pepper<br />
1<br />
or to taste<br />
flakes<br />
bunch of kale,<br />
1<br />
quartered<br />
tomatoes,<br />
Grated<br />
(optional)<br />
Place the ingredients in the order listed into the blender or<br />
1.<br />
processor. Blend on low, pushing the kale down little by<br />
food<br />
Increase the speed when necessary until pesto is mostly<br />
little.<br />
smooth.<br />
To make vegetable noodles with zucchini, summer squash etc.<br />
2.<br />
if desired cut the ends off the zucchini. You should have<br />
peel<br />
zucchini by height not width.<br />
Grate<br />
Serve immediately with vegetable noodles and toppings. If<br />
3.<br />
PESTO<br />
KALE<br />
WITH<br />
ZUCCHINI<br />
NOODLES<br />
By Nadine Nelson<br />
pumpkin seeds,<br />
pecans,<br />
sunflower seeds<br />
or<br />
ounces roughly<br />
12<br />
chopped<br />
cups basil, parsley,<br />
11⁄2<br />
(any combination of<br />
mint<br />
one zucchini per person. Push zucchini along the top of<br />
around<br />
grater in long strokes in order to create long, thin ribbons.<br />
the<br />
of your liking),<br />
herbs<br />
chopped and<br />
roughly<br />
For Serving:<br />
packed<br />
Noodles Cherry<br />
Vegetable<br />
keeping the Kale Pesto for a day or two, cover the surface<br />
you’re<br />
plastic wrap or a thin layer of olive oil to keep it from<br />
with<br />
turning brown.<br />
(optional)<br />
Parmesan<br />
Pine Nuts<br />
Toasted<br />
recipe gives you 195% of Vitamin A and 184% of Vitamin C<br />
This<br />
needs Nutrition Information Serving size: 6 Calories: 245 Fat:<br />
daily<br />
(optional)<br />
20g Carbohydrates: 14g Fiber: 3.8g Protein: 7g
MEDIA ,<br />
SELECTED<br />
& RECIPES<br />
WRITING,<br />
Boston Globe - EATING LOCALLY, On the street<br />
The<br />
you live bit.ly/2cWAj1m<br />
where<br />
Haven Register - Culinary experiences offered at<br />
New<br />
& Ideas in New Haven bit.ly/2cMvFlI<br />
Arts<br />
WTNH - Eating and Drinking Green is Healthy<br />
ABC<br />
bit.ly/2dmS8oy<br />
Daily News - Residents push healthy cooking<br />
Yale<br />
http://bit.ly/2d5JrkL<br />
Haven Independent - Brunch Pop Ups<br />
New<br />
bit.ly/2d5JrkL<br />
Daily News - Brunch makes brief appearance<br />
Yale<br />
bit.ly/2ct2XYS<br />
downtown<br />
Matters Cookbook - Moroccan Carrot Salad<br />
Cooking<br />
bit.ly/2dfesAd<br />
Magazine - Fresh Food Generation Wants to<br />
Boston<br />
the Food Truck Farm-to - Table bit.ly/2dpfrkA<br />
Make<br />
- Meals with wheels: A fresh food movement rolls<br />
Grist<br />
Boston bit.ly/2d5R4rA<br />
into<br />
Organic Life - Grow Your Own Farm on Less<br />
Rodale<br />
an Acre bit.ly/2cIEURR<br />
Than<br />
Haven Living - Bugging Out with Bun Lai<br />
New<br />
bit.ly/2da4bcw<br />
City Market TV - Asian Lobster Salad<br />
Elm<br />
bit.ly/2cqM0JT<br />
City Market TV - Shrimp with Harissa and Fig<br />
Elm<br />
bit.ly/2cXh7yQ<br />
Mustard<br />
Haven Independent - Think <strong>Global</strong>, Eat (<strong>Gourmet</strong>)<br />
New<br />
bit.ly/2df9Qdn<br />
<strong>Local</strong><br />
Public <strong>Kit</strong>chen - bit.ly/2dgaD21<br />
Daily - Make Thanksgiving A Melting Pot Of Food<br />
Zester<br />
zesterdaily.com/world/thanksgiving-can-<br />
Cultures<br />
melting-pot-food-cultures/
TELEVISION& VIDEO<br />
learn from your<br />
recipes,<br />
be fearless, and<br />
mistakes,<br />
is my advice to people:<br />
This<br />
how to cook, try new<br />
Learn<br />
all have fun.<br />
above<br />
Child<br />
-Julia
PARTNER WITH CHEF NADINE,<br />
WHY<br />
QUEEN OF CUISINE &<br />
GREEN<br />
Nadine has a passion for cooking, wellness, and hospitality that<br />
Chef<br />
provides and motivated her to leave her job as a Dean in an<br />
food<br />
school in Boston, to pursue her love of all things<br />
independent<br />
She can bring that same level of enthusiasm and passion to<br />
culinary.<br />
is a professionally trained educator with a degree in English and a<br />
She<br />
certificate from Tufts University and a concentration in<br />
teaching<br />
planning and design. She is also classically trained in several<br />
program<br />
of cuisine including a certificate in food styling from the New<br />
areas<br />
She has the appeal of a knowledgeable home cook, the girl<br />
School.<br />
door and is a translator of culture and entertaining with her<br />
next<br />
travels and ability to teach a variety of global cuisines with<br />
world<br />
fun, and depth.<br />
ease,<br />
Nadine has rapidly growing following online, as well as offline<br />
Chef<br />
her organization, <strong>Global</strong> <strong>Local</strong> <strong>Gourmet</strong>. Chef Nadine’s cooking<br />
with<br />
integrated marketing, and event planning experience will<br />
instruction,<br />
professionally executed for your brand/product. If you believe that<br />
be<br />
brand, product, or service is a good fit for Chef Nadine and<br />
your<br />
<strong>Local</strong> <strong>Gourmet</strong> please see the services offered, and let us<br />
<strong>Global</strong><br />
a plan for partnership opportunities to execute. There are<br />
customize<br />
possibilities.<br />
many<br />
59% of women feel misunderstood by food marketers*<br />
•<br />
Women make more than 80% of all consumer purchasing decisions*<br />
•<br />
85% of brand purchases are made by women*<br />
•<br />
to SHEconomy.com<br />
*according<br />
Nadine believes in a new approach to connecting with<br />
Chef<br />
She offers a real connection to potential customers and<br />
consumers.<br />
through interactive culinary education and customized<br />
clients<br />
epicurean events.<br />
experiential<br />
goal of our team is to create a community of supporters that<br />
The<br />
living the<br />
embrace<br />
Squared Lifestyle (Sustainable/Seasonal,<br />
S.O.U.L<br />
Unprocessed/Universal and <strong>Local</strong>/Light) in<br />
Organic/Occasional,<br />
culinary education is the fundamental framework for living a<br />
Holistic<br />
"whole" life and nourishing our bodies from the inside out to<br />
healthy<br />
and education together can<br />
Food<br />
the ultimate catalyst for change.<br />
be<br />
opportunities of wellenes<br />
facilate<br />
wonder with cuisine at the<br />
and<br />
GLOBAL LOCAL GOURMET?<br />
your brand.<br />
Valuable Are Partnerships?<br />
How<br />
you know that…<br />
Did<br />
we eat three times a day,<br />
Because<br />
have many occassions to<br />
we<br />
regard to food when possible.<br />
center. - Chef Nadine Nelson<br />
cultivate our own health,happiness, and pleasure.
CLASS<br />
SELECTED<br />
PROGRAM<br />
&<br />
OFFERINGS<br />
Under the Tuscan Sun<br />
-<br />
Spring in Paris<br />
-<br />
Vietnamese Food<br />
-<br />
Sangria, Tapas, and Paella<br />
-<br />
Caribbean Feast and Fete<br />
-<br />
Vegetarian <strong>Gourmet</strong><br />
-<br />
Farmers' Bounty<br />
-<br />
Cooking without Recipes<br />
-<br />
Cooking from the International<br />
-<br />
Pantry<br />
Tuscany of America<br />
The<br />
Harlem - Pan African Food Mecca<br />
-<br />
New Haven - Pizza and Small<br />
-<br />
<strong>Gourmet</strong><br />
Town<br />
Boston - Shop <strong>Local</strong> and Ethnic<br />
-<br />
Enclaves<br />
Manhattan's Korea Town<br />
-<br />
Jamaica - Caribbean's Culinary<br />
-<br />
Skinny Food on the Fly<br />
-<br />
Menu Planning<br />
-<br />
Cooking on a Budget<br />
-<br />
Fast and Healthy Lunches<br />
-<br />
Meatless Monday<br />
-<br />
Cooking for Diabetes and other Special<br />
-<br />
Diets<br />
Spa Cuisine at Home<br />
-<br />
HOLISTIC<br />
AUXILARY<br />
SERVICES<br />
Yoga -<br />
Pilates -<br />
Acupressure<br />
-<br />
Meditation<br />
-<br />
Massage -<br />
Stress Reduction<br />
-<br />
Reiki -<br />
Deep Breathing<br />
-<br />
WELLNESS<br />
COOKING CLASSES<br />
- Longevity Cooking<br />
CULINARY TOURS<br />
- Vermont's Northeast Kingdom -<br />
Paradise<br />
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<br />
Cooking<br />
you need. There is one more thing – love. Love for food and love for those you invite to your table. With a<br />
all<br />
of these things you can be an artist – not perhaps in the representational style of a Dutch master, but<br />
combination<br />
more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of<br />
rather<br />
for Adult Education, CitySeed, Common<br />
Center<br />
School, Rhode Island School of Design, New<br />
Ground<br />
Department of Education, Cornell Scott<br />
Haven<br />
Plan - 6 Week Diabetes Curriculum, Masters<br />
Health<br />
Corps - Train the Trainer Community Cooks<br />
Cooks<br />
EuroStoves, Havard Pilgrim Health, Mass<br />
Program,<br />
Hospital, Future Chefs, New Haven Farms.<br />
General<br />
House of Blues Foundation, The National Park<br />
PBS,<br />
Boston Public Market, The Food Project<br />
Service,<br />
P I C U R E A N E V E N T P R O D U C T I O N<br />
E<br />
F E S T I V A L C O N S U L T I N G<br />
&<br />
College, Columbia University,City of<br />
Wheelock<br />
Haven, New Haven Land Trust, New Haven<br />
New<br />
Festival of Arts and Ideas,Jamaican<br />
International<br />
Escape, Tobago Jazz Festival, Boston<br />
Epicurean<br />
Festival, Vermont Jerk Festival, Travel<br />
Jerk<br />
Shirley Eustis House, Downtown Table,<br />
Weekly,<br />
and Coconuts, Roxtoberfest,<br />
Passionfruit<br />
Consulate<br />
Canadian<br />
U L I N A R Y T O U R I S T &<br />
C<br />
C O N O M I C D E V E L O P M E N T<br />
E<br />
Department of Agriculture, Jamaica<br />
Vermont<br />
Board, Greater Boston Convention &<br />
Tourist<br />
Bureau, Project Store Fronts, Union<br />
Visitors<br />
Main Streets, Mission Hill Main Streets,<br />
Square<br />
in New Haven, Discover Roxbury, Fresh<br />
Made<br />
Foods, Happiness Lab, theMove, Project<br />
Tropical<br />
The New Haven Food Policy Council, The<br />
Pasta,<br />
Culinarians, Elm City Market, Zester Daily, Boston<br />
Kwanzaa<br />
Festival, New England Sweetwater Farm and<br />
Jerk<br />
Foundation, Kresge<br />
Kellogg<br />
Boston Foundation,<br />
Foundation,<br />
- Vagaries of the Common,<br />
ArtSpace<br />
Studio for Social Intervention-<br />
Design<br />
<strong>Kit</strong>chen . Artist in Transit - T -<br />
Public<br />
Meal, Harvest Mandala, Greens on<br />
Stop<br />
Green, Peace Through Pie,<br />
the<br />
Cultural Common<br />
Whitneyville<br />
University, Harvard University,<br />
Tufts<br />
University, Wellesley College, Just<br />
Yale<br />
National Association of<br />
Food,<br />
Schools, Association of<br />
Independent<br />
Schools in New England,<br />
Independent<br />
Just Talk, Boston Globe's Let's Talk<br />
Not<br />
Cookbook, Cooking Matters, Garden<br />
South<br />
TV, Bun Lai - Gluten Free Recipe Testing<br />
Girl<br />
SELECTED CLIENTS & PROJECTS<br />
happiness and love. – Keith Floyd in A Feast of Floyd<br />
U L I N A R Y<br />
C<br />
N S T R U C T I O N , P R O G R A M S &<br />
I<br />
U R R I C U L U M<br />
C<br />
Oasis, Kid's Culinary Workshop, Boston<br />
<strong>Kit</strong>chen<br />
U L I N A R Y A R T S &<br />
C<br />
L A C E M A K I N G<br />
P<br />
S P E A K I N G<br />
Food Generation<br />
About Food, Boston <strong>Local</strong> Food Festival<br />
O C I A L M E D I A &<br />
S<br />
N T E G R A T E D M A R K E T I N G<br />
I<br />
O O D S T Y L I N G ,<br />
F<br />
H O G R A P H Y & R E C I P E<br />
P<br />
E S T I N G T<br />
Almanac, Elm City Market Blog, Up<br />
Farmers<br />
Grove<br />
for Japanese Menu, Cooks Passport<br />
R I T I N G , B L O G G I N G , &<br />
W<br />
R O D U C T D E M O S<br />
P<br />
Distillery, Eight Bells Rum
does cooking mean? It means the knowledge of <strong>Media</strong> and of Circe, and of Calypso, and Sheba. It<br />
What<br />
knowledge of all herbs , and fruits. and balms and spices. . . . I means the economy of your great-<br />
means<br />
and the science of modern chemistry, and French art, and Arabian hospitality. It means, in<br />
grandmother<br />
that your are to see imperatively, that everyone has something nice to eat. – John Ruskin (1819 – 1900)<br />
fine,<br />
globallocalgourmet.com