About the Chef
Shelley Nachum, a Florida resident for 28 years, holds a Bachelor of Science in business administration/marketing from Northeastern University, as well as a certificate from the Culinary Business Academy, where she received training in the business side of being a personal chef. A self-taught home chef, Shelley has attended several cooking classes at Jean-Pierre’s Cooking School in Ft. Lauderdale, and while living in New Mexico on a two-year sabbatical, Shelley became intrigued with the flavors of the Southwest, and attended cooking classes at Jane Butel Cooking School and Santa Fe School of Cooking. She is a member of the United States Personal Chef Association (USPCA) and has conducted chef demos for The Fresh Market and wine sampling for Total Wine through Chefs USA.
In 2014, Shelley completed the GREAT Kitchens Training (Gluten-Free Resource Education and Awareness Training) provided by the National Foundation for Celiac Awareness, a program developed for hospitality industry professionals, dieticians and school kitchen staff to educate them on celiac disease and the gluten-free diet. The training covers the essentials of gluten-free food preparation and cross-contamination avoidance – skills that are critical for serving clients with celiac disease and non-celiac gluten sensitivity.
Shelley holds the ServSafe® Food Protection Manager certification, which is nationally recognized and regarded as the highest standard in food safety training.
Since mid-2012, Shelley, who has Hashimoto’s thyroid, an autoimmune disorder, has been following a primarily gluten-free diet. An avid reader on health/nutrition and exercise, she realizes the importance of eating right to maintain health and longevity, as well as prevent disease. Her thyroid diagnosis and a doctor’s suggestion propelled her to advance her own knowledge on non-celiac gluten sensitivity which revealed a possible connection between gluten and autoimmune disorders. Then, after attending a seminar on gluten-free at her personal chef association’s national conference, several of her colleagues in the audience who had children or knew children with ADD, autism, and other nervous system disorders, attested to major improvements after putting them on a gluten-free diet. Also, some of Shelley’s friends and family members who have been on a gluten-free diet for health reasons have seen significant improvements in their symptoms. All of the above inspired Shelley and led her to change her vision and the focus of her cooking business to gluten-free.
Realizing that being gluten-free is a serious matter and even life-saving for some, and the fact that each year more people are being diagnosed with celiac or some form of gluten intolerance/sensitivity, it is essential for them to change their eating habits, as well as incorporating the right foods to maintain proper nutrition. However, given people’s busy schedules or inability to cook, they often look for fast, convenient and gluten-free alternatives to solve the “What’s for dinner?” dilemma. Shelley believes she can help this special population by offering a necessary service that might otherwise be time-consuming for them, given the amount of time involved in researching, planning and preparing gluten-free meals.**
An entrepreneur since 1989, Chef Shelley has spearheaded and grown various businesses. “One of my strengths is identifying needs and providing a solution while incorporating my creativity, knowledge and experience to help others achieve their goals.”
In 2010, Shelley attended First Lady Michelle Obama’s launch of “Chefs Move to Schools,” an initiative with the objective of solving the childhood obesity epidemic within a generation. Shelley participates in the Palm Beach County School District’s biannual health fairs by introducing students to fruits and vegetables and other healthy foods, and providing samples.
Shelley strongly believes in giving back to the community and donates 10% of her sales to the Caring Kitchen food kitchen/pantry in Delray Beach, and volunteers her time with Make-A-Wish Foundation.
In her free time, Chef Shelley reads a wide variety of cooking magazines; works out at the gym and spends quality time with her Havanese, Chloe. Additionally, Shelley is an award-winning photographer who has sold her work at several art shows.
**Note: Shelley is not a nutritionist or dietician. Check with your physician before starting a gluten-free diet.