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 />


<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 />


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