About
Chef Melissa Neubart
One of my earliest food memories is climbing into my mom’s tiny garden in the heat of summer, barefoot, and picking a grape tomato off the vine. The earthy smell of the tomato, combined with the soft texture of the tomato, were new to me. But I popped the tomato in my mouth, and fell in love! I think I became a Jersey girl in that moment.
My loving relationship to food started early, and this has been central to my career in cooking. I attended the Natural Gourmet Institute in 2016 with the unique goal of a culinary student to motivate kids and families to lead healthy lives. After working at Cosme in Flatiron, I joined Wellness in the Schools, where we worked on improving school lunch around the nation.
My focus with Nourished is to make it easier for families to eat nutritious and delicious food, and have more time for one another.
My Values
Client-first approach: I have personal values that I bring to my cooking. Above all, I value you and your needs first. My job is to provide you a service that makes you and your loved ones feel well-nourished.Â
Source local: Each week I source produce from the Grand Army Greenmarket, and will introduce you to new farmers and vendors.
Minimize food waste. I use the whole vegetable and the whole animal.
In alignment with the Founder of Natural Gourmet Institute’s Dr. Annemarie Colbine’s Seven Criteria for Food Selection: “food should be whole, seasonal, local, traditional, balanced, fresh, and delicious.
By making mindful and deliberate decisions about the ingredients we source, we advocate and utilize a sustainable food system that respects the earth's natural resources and the people that make each meal possible.”