EAT FOR LIFE PRESENTS
MEDIA KIT
Chef Kenny’s “Eat For Life” www.chefkenny.com info@chefkenny.com Will Vaultz (All Photo+Video) TJ Romeland (Make Up) OYE (Stylist) Team at AO Creative Ano Okera (Creative+Copy Director) Jeronimo Herrera (Art Director) Nichole Walford (Copywriter/Editor)
EAT FOR LIFE
The Click By Chef Kenny
THE JOURNEY TOWARD LOSING WEIGHT CAME FROM MY FRIDAY NIGHT BINGEEATING ADVENTURES A FEW YEARS AGO. Back then, Fridays were a devotion to the art of eating and I prided myself on getting it all in, no barriers. At 5 feet 10 inches, I was packing 240lbs and weight was a constant struggle. At that point, though, I only lived for my Fridays until one Friday night changed my life. It began with the usual routine that started at my neighbourhood burger joint. I ordered a burger, fries, and a banana milkshake before moving on to the grocery store to accompany my meal with a gallon of chocolate chip ice cream and a big bag of nacho cheese chips. After deciding on my movie choices, I rushed home from Blockbuster, completely consumed by my cravings. I popped in the first film and immediately devoured the burger, fries and milkshake without breathing. Before the second movie, my appetite moved me to create another milkshake masterpiece with half of the ice cream. It was divine but I still yearned for more. I was in the middle of this second film, White Noise with Michael Keaton, by now and paused to grab some chips. Then I continued in bliss until the end
of this film. There I was in the dark attic --my room (all of this was done in my dark)-- which became flooded with blue light during the film’s credits. It was then, for the first time, that I noticed all the wrappings on the floor; I couldn’t stop the tears that became the biggest wailing of my life. It became clear that the Kenny inside hadn’t dealt with my resentment towards my absent father, being over-weight and all the other things that I buried inside every Friday night. I accepted that I was hiding from the world during this honest and very low moment. I surrendered to the pain and embraced the fact that my life is a gift. Everything suddenly clicked! The next morning I woke up, still overweight, but with extreme clarity. I felt the kind of joy and peace that my grandmother spoke about; a clarity I had secretly hoped, for what seemed like an eternity. Since then, I’ve stayed committed and connected to what clicked for me in the dark, on that night ten years ago. It has given light to my purpose. It started me on the path Eat For Life!
The Goods
4
The Click 10
Eat For Life 15
Media 18
The Appetizers 27
The Journey 36
The Entrees 44
The Transformation Recipe 43
Recipes For Life 55
Contact
Click Video Intro www.chefkenny.com
Chef Kenny:
Chef Kenny
EAT FOR LIFE PRESENTS
“WHEN YOU ‘EAT FOR LIFE’ IN THE NOW, FOOD BECOMES A WAY TO CONNECT WITH YOUR TRUEST SELF AND YOUR GOALS.” ~Chef Kenny
EAT FOR LIFE
EAT FOR LIFE! Chef Kenny’s Eat For Life program is redefining healthy eating and lifestyle options to new generation through selfimage and practical tools. Improving the quality and vitality of peoples lives through tasty and nutritious food, good health and active living is Eat For Life’s aim. We do this by demonstration and education, specifically related to outreach, corporate partnerships and community service.
‘Click Vitamix Promo’ www.chefkenny.com
The Media Project Morry
Raised $20K for At-risk Youths
Hampton Magazine
June 2010 Power List Restaurant Issue
Chopped
Chopping in Winter Wonderland Feature
YMCA
Eat For Life! Kids Launch Harlem YMCA 2014 Launch
Ebony
Ebony Magazine March 2014
Uptown
Uptown Social August 2012 Issue READ
WUSA Channel 9
Live Food Segments Feature READ
Vitamix
Vitamix 750 Pro Series Demo READ
EAT FOR LIFE
EAT FOR LIFE! KIDS Eat For Life! Kids provides culturally-based nutrition workshops to underserved and low-income communities in an effort to end adult and childhood obesity in America. The brand ignites action with fun, interactive cooking demonstrations, healthier grocery guides, exercise tips and delicious food recipes. The Eat For Life! Kids program will launch in March 2014 at Harlem’s YMCA first Nutrition Education Program for children and teens. CLICK EAT FOR LIFE KIDS www.chefkenny.com
The Appetizers: In Eat For Life
The Journey
Chef Kenny Minor is a culinary innovator devoted to sharing his style of delectable, healthy, nutrient-rich food with the world. Staying true to his entrepreneurial spirit, he is a private chef, food stylist, restaurant consultant, motivational speaker, and author. Kenny is also passionate about fighting obesity in America and creating healthy, vibrant future generations. In 2010, he launched the Eat for Life! project, which conducts nutrition and cooking workshops in low income neighborhoods all over New York City for children and adults.
Kenny began cooking under the tutelage of his grandmother in the comforts of her kitchen. It was there, during family holidays and gatherings, where he learned the true spirit of hospitality and soul cooking. However, Kenny didn’t get his start with cooking. A gifted vocalist, the DC native first studied music at the University of the District of Columbia, where he explored classical voice and piano on a vocal scholarship. He established himself as a premier vocalist in the DC area singing backup for stars like Patti LaBelle and Michael Bolton, and then moved to New
York City in 2005 to continue pursuing his musical dreams. His life took a different turn, however, when New York’s rich food culture reignited his love of food. He studied at the Art Institute of New York and excelled in the international culinary arts program, earning a bachelor’s degree in culinary management. Kenny went on to work with Chef Daniel ‘Chino’ Parilla of the acclaimed Five9th restaurant in New York City, and then launch his career as a private chef. Chef Kenny’s knowledge and love of healthy eating has been the key to his success and a favorite of his clientele. He has provided innovative Southern cuisine
re-imagined in a healthful manner for small, intimate gatherings and extravagant celebrations. In addition to his personal chef services and restaurant consulting, Chef Kenny shares his expertise and creativity in a variety of ways ranging from food styling to writing a cookbook to giving back to the community. He’s worked with Project Morry, a nationally recognized youth development organization, to raise $2 million to send inner city kids to camp. His food styling has been featured in HAMPTONS magazine’s “Restaurants 2010 Power List” and he has
appeared on an episode of the Food Network series Chopped. His first cookbook, Eat For Life (scheduled for release in 2014), was born of his desire to inspire others who want to make healthier food choices without sacrificing taste. His advice comes from hard-won experience as over ten years ago, he lost 70 pounds with diet and exercise and has kept the weight off ever since. Kenny is deeply involved in his community and conducts nutrition and cooking workshops for children and adults at community centers, health and wellness expos, schools and universities; inspiring all to Eat For Life!
The EntĂŠes: In Eat For Life
Recipes: For Life
TRANSFORMATION RECIPE Over the years, we have shifted from using food to generate energy, stimulate growth and maintain life. In today’s fastmoving consumer consumption market, food is being used for overindulgent reasons or to fill a void created by unacknowledged feelings and unrealized goals. My transformation recipe, is quite easy; I approach it like the simple but effective smoothies I design, and it only has a few ingredients.
TRANSFORMATION SMOOTHIE ½ cup of understanding the energy stored in food ½ cup of controlling our approach to life. The ingredients listed above are the main keys one must keep in mind when striving to eat for life. They allow us to: 1. Examine our initial attitude toward the basic fact that food is energy/source. 2. Gage our own unique connections to the types of foods we indulge in, which will help us gain the ability to balance daily tasks and long-term goals such as fitness, healthy personal relationships, life achievements and personal happiness.
BERRY-HAZELNUT POWER SHAKE I go nutty for Nutella. I eat it on everything, everything! The rich hazelnut and chocolate flavors add to the texture of this very berry power smoothie. It’s designed to satisfy while leaving you feeling fuller longer. Serves 2 per serving size % Did you know Hazelnuts are also known as cob or filbert nuts. They grow on trees, unlike their more popular friend, the peanut, which is grown underground. Ingredients 1 ½ cups vanilla almond milk or rice milk 1 tablespoon Nutella 2/3 cup frozen raspberries and blueberries 1 scoop vanilla protein whey powder (suggested: 100% Whey GNC Gold Standard) 2 teaspoons cinnamon 5 ice cubes Directions Place all ingredients into a blender and blend until smooth. Nutrition Facts Protein: 36 g, Calories: 324, Carbohydrates: 34 g, Total Fat: 3.2
MANGO PROTEIN SMOOTHIE If you love mangoes for their sweet taste, but have no idea just how healthy they are, then you’re in for a delightful surprise with this shake. Your brain and taste buds will thank you later! Boosted with 98% lactose-free whey protein, this silky smooth shake blends mango, ginger and mint into an unforgettable experience for your taste buds. Serves 2, per serving size % Did you know Mangoes are rich in vitamins A & C and are a great source of potassium? Mangoes also contain glutamine, which helps boost memory and plays an important role in protein metabolism. Ingredients 1½ cups soy milk or rice milk 1 large ripe mango, peeled, chopped 1 scoop vanilla protein whey powder (GNC Gold Standard 100% Whey) 3 teaspoons ground ginger 2 teaspoons cinnamon 4 large mint leaves Handful of ice cubes Directions Place all ingredients in a blender; blend until smooth. Nutrition Facts Protein: 30 g, Calories: 400 , Carbohydrates: 29, Total Fat: 5
SPICY GRILLED CHEESE WITH BELL PEPPERS This toasty grilled cheese is a spicy spin on the classic American sandwich. The heat of the jalapeno peppers is a perfect match for the gooey melted cheese. Try it with an arugula or mixed green salad and make this a lunch meal to remember. Enjoy! Serves 4 per serving size % Prep time: 5 minutes Cook time: 15 minutes Ingredients 8 slices pumpernickel or rye bread 4-6 slices smoked aged cheddar 1 medium red bell pepper, seeded, finely chopped 2 small jalape単os, seeded, sliced thinly 3 tablespoons garlic butter or unsalted butter Directions Preheat large skillet or griddle pan over medium heat. Top half of the bread slices with cheddar and divide evenly the bell pepper and jalapeno between each. Place remaining bread on top and spread generously with garlic butter. Place 2 sandwiches buttered-bread-side-down on skillet and butter remaining side. Cook until cheese is slightly melted and bread is toasted (about three minutes). Flip sandwiches and continue to cook until cheese has melted through.
SOUTHERN STYLE CORN BREAD A culinary school instructor once said, “Ok now that you guys know how to make pasta, practice it and perfect it! However, once you leave school, buy it fresh and use that time to cook something else!” The lesson: time is of the essence, especially in the kitchen, and if there is a good product out, there use it. In this cornbread recipe I put my own moist and tasty spin on a family favorite. Enjoy! Serves 6 per serving size % Prep Time: 5 minutes Cook Time: 25 minutes Ingredients 1 pkg. Jiffy Corn Bread Muffin Mix 1 egg 1/3 cup milk 1/2 cup (canned) cream style corn 3 teaspoons nutmeg 2 teaspoons cinnamon 3 tablespoons dark brown sugar 3 teaspoons vanilla 1 tablespoon butter, salted ½ cup chopped red bell pepper, no seeds ½ tablespoon minced jalapeño pepper, no seeds Directions In a medium-sized bowl, prepare cornbread mixture according to box instructions. Add cream style corn, nutmeg, cinnamon, sugar and vanilla. Stir mixture well with a spoon. Heat butter in a skillet over medium heat. Add red bell pepper and jalapeno to the pan. Sauté vegetable mixture for 2 minutes. Pour pan contents into bowl with cornbread mixture and stir to combine. Spray an 8” square baking pan (or standard loaf pan) with non-stick spray. Pour batter into baking pan and place on middle rack in oven and bake until golden brown (25 minutes). Remove from oven, drizzle lightly with honey (optional) and serve. Note Check cornbread for doneness with a toothpick inserted in center. If still moist, transfer pan to top rack in oven and bake for a few minutes longer.
EAT FOR LIFE PRESENTS
Contact Info
Contact Chef Kenny www.chefkenny.com info@chefkenny.com (917) 374-1139
LET’S
EAT FOR LIFE www.chefkenny.com MEDIA KIT