Global Local Gourmet Media Kit

88888

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

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

More magazines by this user