ChefRom's Bio
 
Executive Chef, Romelle Higgins-Galloway has worked in some of the most
celebrated hotels and restaurants in Michigan. Chef Romelle's
educational
background includes her B.S. in Dietetics (Marygrove College, Detroit)
and an A.A.S. in Culinary Arts (Oakland Community College). She
graduated
cum laude from both institutions. Chef Romelle has worked in Kelloggs'
Test Kitchens in Battle Creek, Michigan, where she tested and developed
recipes for cookbooks, brochures and cereal packages. She is President
and founder of chefRom Productions, Inc., a catering enterprise which
features healthy cooking demonstrations. She has shared her expertise
with the community through healthy cooking demonstrations for such
varied
clients as the American Heart Association, Detroit Riverview Hospital,
the University of Michigan, New St. Paul Tabernacle Head Start Agency
(which involved children ages 3 and up),various churches, and Marygrove
College. Chef Romelle receives praise throughout Michigan communities
for her ice carvings and recipes and catered affairs that feature
healthy, low-fat full-flavored Traditional Southern Cuisine. She has
done
nutritional research at the University of Michigan in Ann Arbor, and is
presently writing a cookbook featuring healthy low-fat, full-flavored
traditional Southern cooking. To
facilitate
her nutritional research in African-American eating habits, Chef
Romelle
participated in a field study trip in Benin, West Africa, the Summer of
1998, and travels extensively throughout France. Chef Romelle has been listed as an honored professional in the National Register's WHO's WHO in Executives and Professionals 2001-2002 edition. She is also a member of the Detroit Regional Chamber and Pi Delta Phi National French Honor Society. VISION While in culinary school, Chef Romelle began experimenting with reducing the fat content of the classic French recipes that she learned. The positive results prompted her to enroll in a nutrition program in order to learn about the science of nutrition. It soon came to her attention that of the major diseases: obesity, heart disease, hypertension, stroke, diabetes, etc., a disproportionate number of them affect African Americans. It was at this point that she decided to combine her culinary training and knowledge of nutrition in order to "tastefully combine the art of cooking with the science of nutrition" to aid Americans-African Americans in particular-in preparing healthier meals. Utilizing her extensive culinary background and nutrition-related research experience, Chef Romelle has done the seemingly impossible-develop recipes that are low-fat, low cholesterol,  low sodium, quick and easy and full-flavored.
These techniques, helpful cooking tips and taste samples are shared
with
novice and experienced cooks alike. Many people are not willing to give
up good taste for good nutrition-and Chef Romelle believes they
shouldn't
have to. Therefore, each recipe utilizes traditional ingredients and
are
full of the flavors that we have come to know as Soul Food or Southern
cooking. The end result being improved health and eating habits to last
a
lifetime. Hence, chefRom Productions, Inc., was born.
P.O. Box 28161 Detroit, Michigan 48228 |
Email: [email protected]
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