Nanette Smalley"My passion for food, cookbooks and recipe development began at a very early age. Our family had the good fortune of living with an organic garden in the backyard and of enjoying the availability of flavorful produce from local farmers, and frsh fish were abundant at the local pier in my hometown on the California coast. My earliest culinary experiments found me substituting a cornucopia of healthy foods into classical French recipes, which led to developing my own California Classical French cuisine.
These experiences gave me the basis of what today characterizes my food: The freshest local produce, the most healthful of ingredients combined with a classical and disciplined structure.
In 1974 I left for Santa Fe, New Mexico to study nutrition. This led to opening my own restaurant, 'La Querencia'. I was challenged in ways that I could not have anticipated, being forced to grow simultaneously as a chef and a manager. I was reminded daily that good technique and knowledge of nutrition are at the heart of producing fine and innovative cuisine.
Upon my marriage, I left with my son to join my husband on the East Coast. I took advantage of this move to New York to fine tune my technical and managerial skills. I made a commitment to myself when I started the catering business that I would base my cuisine on health and nutrition, believing that my clients would want not only exceptional and innovative culinary experiences, but satisfying ones as well. Although the love of food has impassioned my career, my interests in gardening, nature, travel, art and antiques have inspired all my ventures.
Professional organizations that support my passions are: The National Association of Female Executives, The Roundtable for Women in the Food Business, and The James Beard Association. Enrolling in Culinary Institute of America for professionals and the Fashion Institute of Technology (F.I.T.) further honed my skills in related activities, such as cookbook development, recipe competition, and house managerial responsibilities.
I am the complete package. I have both depth and breadth of experience. There are very few things in the culinary world that I haven't done. I have been a private chef for several high profile individuals in New York City. I have successfully run my own restaurant in Santa Fe. In addition I operated a high volume catering firm. I am the consummate team player and team builder. I can hit the ground running and make a significant contribution from my first day on the job. I'm the perfect candidate for this position. - Nanette Smalley Read More Read Less