Nadine Nelson Resume 1 (1)-1
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<strong>Nadine</strong><br />
<strong>Nelson</strong><br />
Hamden, CT<br />
Boston, MA<br />
is a career educator, chef, artist, and activist. As an expert in interactive culinary<br />
education and experiential event production, she uses food as a catalyst and<br />
platform to build community, revitalize the neighborhood, preserve our cultural<br />
heritage, and empower people to lead healthier, happier, connected and more<br />
prosperous lives.<br />
nadine.nelson@gmail.com<br />
bit.ly/2lkkZwx<br />
globallocalgourmet.com<br />
917.719.6859<br />
Education<br />
Educator / Chef / Artist/ Owner, Global Local Gourmet<br />
Vermont’s Table Program<br />
Sterling College, Craftsbury Common,<br />
2005 - Present | Drawing from more than 20 years in the food, hospitality, training<br />
and education industries:<br />
VT<br />
• Operate multifaceted interactive culinary event company that specializes in<br />
experiential learning and integrated marketing intertwining food and culture to<br />
Certificate in Fundraising and<br />
Philanthropy<br />
curate culinary learning experiences.<br />
• Support, promote, and collaborate with regional farmers, food businesses,<br />
New York University, New York, NY<br />
cultural institutions, small business, and other entrepreneurial enterprises to<br />
create and promote creative hands -on food-centric cultural endeavors including<br />
Certificate in Food Styling<br />
New School, New York, NY<br />
cooking classes, culinary tours, team building events, tastings, wellness workshops,<br />
branding content, integrated marketing and customized events based on the<br />
client's needs and expectations.<br />
Certificate from Culinary Business<br />
Academy<br />
• Responsible for the overall planning, marketing, sales, promoting and budget for<br />
cooking classes and events.<br />
US Personal Chef Association<br />
• Provide leadership, training, direction and general administration of staff<br />
Masters coursework in Curriculum<br />
including customer service and chef-instructors.<br />
and Program Development and<br />
Founder and Principle, Sankofa Consulting<br />
Evaluation<br />
Tufts University, Medford, MA<br />
1995 - 2012 | Consult in areas of curriculum development, program development<br />
B.A. in English, Teaching Certification<br />
and evaluation, professional development and training, fundraising, and event<br />
in English 9-12<br />
planning for a variety of for-profit and non-profit organizations.<br />
Tufts University, Medford, MA
<strong>Nadine</strong><br />
<strong>Nelson</strong><br />
Dean of Community Relations / English Teacher, Beaver Country<br />
Day School, Chestnut Hill, MA<br />
1995 - 2005 | Member of the Administrative Team, Academic Program Team,<br />
Wellness Team, Tenth Grade Teaching Team, leading a diverse range of<br />
Selected Professional<br />
community projects related to a commitment to community relations, inclusion,<br />
and being a valued neighbor in Greater Boston. Report to Head of School.<br />
Development & Training<br />
Understanding by Design with<br />
• Department- and organization-wide strategic planning around conceptualized<br />
comprehensive Diversity Competency/Training Model, including designing and<br />
Grant Wiggins<br />
leading professional development, process facilitation, curriculum writing, and<br />
Rubrics and Students Centered<br />
implementation to align staff, parents, and students around strategic priorities in<br />
Evaluation<br />
regard to equity, inclusion, and community through events, credit, and non-credit<br />
Teaching to Multiple Intelligences<br />
courses.<br />
Art and Social Change in the<br />
• Program development, budget, and operations oversight, and evaluation.<br />
Curriculum<br />
• Staff management, including hiring, supervision, mentoring of staff. Increased<br />
faculty and students populations of color to 25% - 33% in less than 5 years which<br />
Community, Landscape, Place, and<br />
Interdisciplinary Learning<br />
has been maintained after my tenure.<br />
• Served as consultant and liaison doing partnership development and<br />
Teaching for Long Blocks<br />
Seeking Educational Equity and<br />
relationship management with other independent schools, community-based<br />
organizations, public agencies, individual consultants, and volunteers to develop<br />
Diversity, Creating Communities<br />
that Drive Change<br />
new programming and refine existing programming.<br />
• A public representative for the school at local, regional and national meetings<br />
Facing History in Ourselves<br />
and conferences often presenting Diversity Competency/Training Model.<br />
Racial Identity Theory in Schools<br />
with Beverly Tatum<br />
Teacher / Administrator, Cambridge Rindge & Latin, Cambridge, MA<br />
Outward Bound<br />
1992- 1995| Organized multicultural curriculum institute for high school; designed<br />
MUG - Master in Urban Gardening<br />
and delivered orientation training for all participants; supervised work teams<br />
Certificate<br />
consisting of high school and college students, teachers and administrators;<br />
Soul Fire Farm - Black and Latinx<br />
developed project’s initiatives and implemented project’s goals; edited and aided<br />
Farmers Immersion<br />
in the development of standards-based multicultural and integrated curriculum<br />
units about violence, the old west, South Africa, India, race, and civilization.<br />
Edible Schoolyard Across the<br />
Curriculum
<strong>Nadine</strong><br />
<strong>Nelson</strong><br />
Selected Presentations<br />
GreenThumb GrowTogether 2017: Beyond the Passive Cooking Demo -<br />
Interactive Culinary Education as a Nutrition and Food Justice<br />
Skills<br />
Intervention<br />
Cooking, Community Building and<br />
Just Food 2017: A Call to Collaboration, "Equity and Nutrition Education"<br />
City Growers Education Conference 2017: Cooking as a Revolutionary Act<br />
Relations, Community-based Planning,<br />
,Co - Creation, Create a Positive<br />
Black Urban Gardeners Conference 2016: Cooking and Garden Education<br />
as a Placemaking & Art Intervention<br />
Learning Environment, Creativity and<br />
Yale University, Nourish New Haven 2015: Interactive Active Culinary<br />
Innovation, Critical Thinking and<br />
Education as a Means for Food Justice Resistance<br />
Problem Solving,Cross Cultural<br />
Facilitation, Curriculum Development<br />
Yale University, Nourish New Haven 2014: New Haven’s Next Generation<br />
and Lesson Planning, Delegating and<br />
Yale 2013, Nourish New Haven: Community Assets Solving Community<br />
Empowering Leadership, Integrated<br />
Issues<br />
Marketing and Events, Project<br />
Just Food 2013: Culinary Tourism as a means to create Economic<br />
Management, Program Design, Public<br />
Development and Revitalize Agricultural Regions<br />
Relations, Social Media Strategy,<br />
Teaching, Team Building, Translator of<br />
Selected Art Shows & Commissions<br />
Culture<br />
2016 | Harvest Mandalas, Solo Commission, ArtSpace, New Haven, CT<br />
Expertise<br />
2015| | T- Stop Meal, Solo Commission, Design Studio 4 Social<br />
Canva, DSLR Photography, Food Styling,<br />
Intervention, Boston, MA<br />
Interactive Media, Multi - Platform Content<br />
2014| Vagaries of the Common, Special Artist Commission, ArtSpace, New<br />
Creation, Non - Traditional Fundraising,<br />
Haven, CT<br />
Tumblr, Wordpress,<br />
2014 | Living with Soul Pop Up, Curating and Production Commission,<br />
International Festival Arts and Ideas, New Haven, CT<br />
Affiliations & Memberships<br />
•Chair of the New Haven Food Policy Council<br />
2013 | Greens on the Green, Curating and Production Commission,<br />
International Festival Arts and Ideas, New Haven, CT<br />
Cooking and Food Education Working Group<br />
Slow Food<br />
2012 | Public Kitchen, Lead Artist Commission, Design Studio for Social<br />
Intervention Boston, MA<br />
International Association of Culinary<br />
Professionals