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Ep. 23 | Denella Belin, Owner & Chef at Nella's Innovative Kreations

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Manage episode 483806211 series 3573142
Content provided by NCAIED. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by NCAIED or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

Any questions or comments please send here!

In Episode 23 we welcome Chef Denella Belin, Owner of Nella's Innovative Kreations in the Phoenix area. Nella's is a catering service that integrates Denella's Navajo heritage and professional culinary training. It also offers cooking classes and private dinners.

Chris and guest host Nicole Watson from The National Center's tourism team chatted with Denella about her career, including being the only Native American chef in her class at the famed Le Cordon Bleu culinary school. As she was ready to launch Nella's, Project DreamCatcher at ASU was instrumental in getting her business off the ground.

We hope you take a listen - and if you're in the Phoenix area, give Nella's a taste - and tell your friends!

Nella's Innovative Kreations |
https://nellasinnovativekreations.com/

Project DreamCatcher |
https://thunderbird.asu.edu/lifelong-learning/entrepreneurship/dream-catcher

Support the show

Support The National Center for American Indian Enterprise Development |
https://ncaied.org/get-involved/make-a-gift-today.html

This podcast is brought to you in part through the generous support of the Rich Davis and Tylynn Gordon Charitable Fund.

Stay Updated 👇👇
@NCAIED 📲 Web | Monthly Newsletter | Facebook | Instagram |YouTube | LinkedIn | X | TikTok |

  continue reading

Chapters

1. Ep. 23 | Denella Belin, Owner & Chef at Nella's Innovative Kreations (00:00:00)

2. Intro (00:01:19)

3. Meet Denella (00:04:54)

4. Talkin' Food (00:05:43)

5. Moms' Cooking (00:10:07)

6. The only Native American at Le Cordon Bleu (00:15:14)

7. Entering the Culinary Workforce (00:17:50)

8. Perseverance (00:20:24)

9. Culinary Arts (00:22:31)

10. Blending Western and Native Food Traditions (00:24:01)

11. Passing on Indigenous Food Knowledge (00:28:56)

12. Going out on Your Own (00:32:09)

13. Restaurant Industry During COVID (00:33:23)

14. ASU's Dream Catcher Program (00:35:10)

15. Reaching Your Peak and Starting Nella's Innovative Kreations (00:38:53)

16. A Window into Food (00:44:24)

17. What's Next (00:47:22)

18. The Future of Food (00:50:28)

19. A Strong Support System (00:52:31)

20. Find out more (00:57:29)

23 episodes

Artwork
iconShare
 
Manage episode 483806211 series 3573142
Content provided by NCAIED. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by NCAIED or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

Any questions or comments please send here!

In Episode 23 we welcome Chef Denella Belin, Owner of Nella's Innovative Kreations in the Phoenix area. Nella's is a catering service that integrates Denella's Navajo heritage and professional culinary training. It also offers cooking classes and private dinners.

Chris and guest host Nicole Watson from The National Center's tourism team chatted with Denella about her career, including being the only Native American chef in her class at the famed Le Cordon Bleu culinary school. As she was ready to launch Nella's, Project DreamCatcher at ASU was instrumental in getting her business off the ground.

We hope you take a listen - and if you're in the Phoenix area, give Nella's a taste - and tell your friends!

Nella's Innovative Kreations |
https://nellasinnovativekreations.com/

Project DreamCatcher |
https://thunderbird.asu.edu/lifelong-learning/entrepreneurship/dream-catcher

Support the show

Support The National Center for American Indian Enterprise Development |
https://ncaied.org/get-involved/make-a-gift-today.html

This podcast is brought to you in part through the generous support of the Rich Davis and Tylynn Gordon Charitable Fund.

Stay Updated 👇👇
@NCAIED 📲 Web | Monthly Newsletter | Facebook | Instagram |YouTube | LinkedIn | X | TikTok |

  continue reading

Chapters

1. Ep. 23 | Denella Belin, Owner & Chef at Nella's Innovative Kreations (00:00:00)

2. Intro (00:01:19)

3. Meet Denella (00:04:54)

4. Talkin' Food (00:05:43)

5. Moms' Cooking (00:10:07)

6. The only Native American at Le Cordon Bleu (00:15:14)

7. Entering the Culinary Workforce (00:17:50)

8. Perseverance (00:20:24)

9. Culinary Arts (00:22:31)

10. Blending Western and Native Food Traditions (00:24:01)

11. Passing on Indigenous Food Knowledge (00:28:56)

12. Going out on Your Own (00:32:09)

13. Restaurant Industry During COVID (00:33:23)

14. ASU's Dream Catcher Program (00:35:10)

15. Reaching Your Peak and Starting Nella's Innovative Kreations (00:38:53)

16. A Window into Food (00:44:24)

17. What's Next (00:47:22)

18. The Future of Food (00:50:28)

19. A Strong Support System (00:52:31)

20. Find out more (00:57:29)

23 episodes

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