Every Body. Well Fed. Dinner 2022
The Official Chef Michel Nischan
by Michel Nischan
2y ago
Photos of the evening captured by Eric Vitale Photography Year-end Fundraiser, Dinner & Sous Chef Experience. This past February 10, we launched an innovative new way to engage with our favorite donors and reward them for their generous ongoing support of Wholesome Wave. In the non-profit world, there are donors of all sizes. Larger scale donors have the financial assets to bid on awesome experiences like wine dinners and travel auction items, and often get all the attention and have all the fun. Yet there is an army of donors who give what they can — $10 to $100 — every year, and actuall ..read more
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10 Minute Easy Tips & Recipes with Celebrity Chef Michel Nischan
The Official Chef Michel Nischan
by Michel Nischan
2y ago
Join me as I show Car Camper Nikki Delventhal how to cook some quick meals while out on the road! You can order Wholesome Crave soups at WholesomeCrave.com ..read more
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The Benefits of Cooking Ahead
The Official Chef Michel Nischan
by Michel Nischan
3y ago
-Picasa, FoodNetwork.com Home cooks have lost the habit of cooking ahead, of setting aside a block of time – perhaps 2 or 3 hours on a weekend afternoon – to cook for the coming week. Not only can this be enjoyable and relaxing, it also sets you up for nutritious and satisfying meals all week long. I am not suggesting you prepare full-blown meals on Sunday afternoon and freeze them. Instead, I urge you to prepare foods that can serve as your own convenience food, the building blocks of quick, nutritious meals. Cook legumes, grain, and vegetables in ways that make them easy to use throughout ..read more
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Beyond the Plate
The Official Chef Michel Nischan
by Michel Nischan
3y ago
He is a chef, author and food equity advocate residing in Fairfield, Connecticut. Michel Nischan has hosted a dinner for the Dalai Lama and owned a restaurant with the late Paul Newman. He is the author of three cookbooks and was honored by the James Beard Foundation as the 2015 “Humanitarian of The Year.” In this episode we discuss his journey into the culinary world and lessons learned working with Hollywood royalty Paul Newman. He is the co-founder of Wholesome Wave, a nonprofit organization whose mission is to inspire underserved consumers to make healthier food choices by increasing affo ..read more
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Developing Sensible Habits in the Kitchen
The Official Chef Michel Nischan
by Michel Nischan
3y ago
-Photo from EatThis.com If you like to cook, spending time in the kitchen is a joy. In cold weather, the room is warm and cozy, with something good in the oven or simmering on the back burner releasing a heady, comforting aroma. In the summer, colorful vegetables and fruit fill bowls and baskets, and just thinking about preparing them is enough to make our mouths water and our creativity percolate. With the refrigerator humming or the oven blasting heat, and water running freely in the sink, it’s easy to see how the act of cooking can ratchet up utility bills and sabotage our good intentions ..read more
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Breaking the Bottled Water Habit
The Official Chef Michel Nischan
by Michel Nischan
3y ago
-Photo from andersonwater.com If there is one behavior you change, let it be breaking the bottled water habit. Please. If there is one behavior you change, let it be breaking the bottled water habit. Please. According to Earth Policy Institute, bottled water “can cost up to 10,000 times more than tap water. At as much as $2.50 per liter ($10 per gallon), bottled water costs more than gasoline.” How is that beneficial to the planet? Here’s some more un-sustainable statistics about bottled water from Food and Water Watch: Bottled water produces up to 1.5 million tons of plastic waste per ..read more
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Fueling Up on Breakfast
The Official Chef Michel Nischan
by Michel Nischan
3y ago
For so many of us, breakfast is the great American meal. For generations, it set us up for a long day’s work in the fields, factories, and mines, and for a lot of us, this has not changed. We still look to breakfast to sustain us before we set off for the day. What has changed is the menu. We have gone from eating eggs and small portions of meat and fruits and whole grain breads hardy enough to wrap in a napkin and slip in a jacket pocket to sugar-coated cereals and jammy things that we stick in a toaster. Breakfast is a good opportunity to reverse this trend. Armed with a nutritious breakfas ..read more
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Take the First Step to Sustainability
The Official Chef Michel Nischan
by Michel Nischan
3y ago
We constantly have to weigh our decisions and determine if they support a brighter future for ourselves, our children, and our world. For anyone on this personal journey to sustainability, I have some advice: Start with one step. Only you know what you can afford, what you are willing to do or not do, and what you can tackle without feeling beleaguered. This might mean buying some organic produce at the super-market, using the same coffee cup all day long, or refilling aluminum bottles with tap water instead of relying on bottled water. It might mean taking canvas bags to the market ..read more
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The Missing Ingredient
The Official Chef Michel Nischan
by Michel Nischan
3y ago
I watched my children grow up at the same time as I observed the evolution of my own understanding of our agricultural heritage. At the time, I was driving the cuisine of my two restaurants, Heartbeat Restaurant in NYC and Pure in Mumbai India. Both were very high-end restaurants based on my Cuisine of Well-Being, serving highly technical dishes based on recipes and techniques that would be impossible for home cooks to replicate. For all the accolades I was receiving and success I was experiencing, I was left feeling hollow. I found myself desperately yearning to return to the heirloom recipe ..read more
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Fish and Seafood
The Official Chef Michel Nischan
by Michel Nischan
3y ago
Photo by Steve Schimmelman Cooks love fish and seafood–there is hardly a living chef who does not dream up dish after dish that relies on fish. I am no different. The light, fresh flavor of many fish and the succulent richness of shellfish lend themselves to compatible, happy marriages with a host of other ingredients, from greens, grains, and spices to vegetables such as celery root and tomatoes. What’s more, fish is bursting with nutrients that feed our bodies even as the flavors feed our soul. If I could, I would eat fish every day and feed it to my family just as often. Unfortunately, thi ..read more
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