Nicole Poirier Email & Phone Number

Author of the soon-to-be-released "Intermittent Fasting Cookbook", a guide to reaping the amazing health benefits of intermittent fasting by balancing it with nutrient-dense, anti-inflammatory, and most importantly DELICIOUS feasting!

San Francisco Bay Area

I am a Weight Loss Coach for health-conscious men and women who suffer from unexplained weight issues. Weight issues are symptoms and what we eat can either harm or heal.I coach my clients on how to stop chasing symptoms and implement long term solutions through delicious food that is convenient to busy and demanding lifestyles.I achieve success with my clients, by drawing on my 20+ years as international chef to some to the world’s most influential people and my own personal battle with health and weight challenges. Having specialised in special dietary requirements such as;• Gluten Free• Dairy Free• Sugar Free• Fructose Free• Low Sodium• Low Salicylates, Amines, Glutamates• Vegan/Vegetarian • Keto/HFLCJust to list a few, I believe everyone of us is on a unique walk of life.Weight loss is so much more in-depth then counting calories and steps and food is so much more complex and enjoyable then being just an energy source. As a Weight Loss Coach my key role is to determine an action plan customized to you! As we all tread our on paths and all have different tastes and needs. This is where I help lay out a step-by-step format and most importantly support you along your journey.

San Francisco Bay Area

Culinary trained food professional with 20+ years of international experience in both land and sea-based settings. Organized small catering company managing both intimate sit-down events and large corporate functions. Also available for private classes, team-building experiences, and freelance yacht positions.I lead of a boutique catering service. Specializing in exclusive but disarming smaller events: intimate dinners, VIP delivery services, out-of-this-world cocktail parties, and so much more. Myself and my stellar professional team make whatever kind of party you want to host as stress-less, comfortable, and welcoming as possible for you and your guests.

Coming from a strong culinary background as a chef and caterer and with a passion for writing and education, I lead the charge of the creation of multimedia educational content for smart kitchen device company Anova Culinary through blog posts, social media, and video in addition to operating my boutique catering business. This was further amplified by recipe creation designed to complement the features and accessories of our devices and broaden the company's reach with attention to current trends within the food and health spheres.

San Francisco Bay Area

Behind the scenes chef, recipe creator, on-screen talent, and food stylist for the Anova Culinary Precision Cooker. Using sous vide expertise gained through specialized training on Kiawah Island in Charleston, South Carolina in 2008 and continued personal experimentation and usage of the technique throughout my career, I worked with the creators of the Anova machine to illustrate the delicious and amazing things that could be accomplished with their product by the home cook. The team to invited me to be a part of both their Kickstarter video as well as a starter-series of short how-to videos, for which I also created each of the recipes while still maintaining my existing private chef & catering business.

St. Francis Yacht Club, San Francisco, Ca

Provided meals and additional shore support for TP52 Powerplay's racing crew and entourage. Responsibilities included nutritional menu planning for upwards of seventeen professional athletes and their associated guests, budgetary maintenance, actual food preparation, service, and cleanup. Managed one assistant.

New York Yacht Club Cruise - New England

Provided chef and consultant services to US Merchant Marine Academy classic schooner Summerwind. Responsibilities included assisting in converting training vessel into charter vessel, chef services such as menu planning, provisioning, and food preparation for 15+ race crew, 5 Summerwind crew, and 3 affiliated guests as well as for crew of additional support boats. Dinner for 15 prepared and shipped off boat each night before 3 course gourmet dinner service for 8 principal guests.

• Sole chef on a 126’ motor yacht travelling from FL around the Caribbean and back• Responsible for all food and menu related details, specializing in clean* low salt and cholesterol cuisine for primary clients (*chemical and preservative free), and vegetarian/vegan cuisine for 7 member crew• Hosted 2 50+ person cocktail parties with a wide array of region-appropriate standing and passed hors d’oeuvres

• Responsible for all kitchen operations including provisioning, ordering, inventory rotation, food preparation, menu planning, and wine pairing for 154’ private luxury yacht with 9 crew, number of guests ranging from 2 to 250+ for large cocktail parties.• Achieved 3rd place in the 2008 Concours de Chefs for yachts 150’+ at the Antigua Charter Yacht Show• Maintained highest standards of hygeine and food safety• Demonstrated mastery of multiple cuisines, including: French, Italian, Mediterranean, Thai, Middle Eastern, Modern & Classic American, Vegetarian, Vegan, Pescatarian, Gluten-Free, Southern, Caribbean, and several African specialties• Tailored menus to individual clients, without repeating unless per special request• Developed a vegetarian lunch program for crew, which resulted in higher energy and productivity across all departments• Demonstrated expertise in pastry and bread arts with multiple daily preparations for guests and crew• Featured in CharterWave online magazine showcasing charter “Chef of the Month”• Maintained solid rapport with crew, which facilitated both smooth communication between BOH and FOH and willing assistance from crew of other departments while directing larger functions• Extended wholesale and retail purveyor relationships to various exclusive ports in the Mediterranean

Diplome, Cuisine

Advanced and Master Culinary training at the school within the Ritz Hotel in Paris, France.

Certificate, Vegan & Raw Cuisine

Studies vegan and raw food preparation with Mark Reinfeld, literally the man who wrote the book, The Idiot's Guide to Eating Raw.

Diploma, Medical Marijuana

Broad spectrum seminars on the burgeoning medical marijuana industry, from horticulture to ethics, legal ramifications and methods.

Bachelor Of Arts (B.A.), Economics And Mathematics