VON DER POOL GOURMET & HEALTHY LIVING SERVICES INC.

Catering Events.... You tell me what you want and I will upgrade it and give you the Von Der Pool Gourmet Experience.

VON DER POOL GOURMET INC.

This first dish is my rendition of a traditional crepe that is normally served on the streets Paris. I always have such a grand time when I am in Paris eating and exploring the marketplaces for white truffles, saffron, wine, freshly baked baguette and whatever I can get my hands on to create fabulous, sexy beautiful cuisine for my clients. Anyway, I was inspired to create a crepe that had infused flavors from Asia and India. So I created a banana crepe blanketed with a chocolate hazelnut sauce, but instead of serving the crepe the way it traditionally is served I decided to serve it Japanese style with a saffron curry mango glace. I garnished the plate with fresh Fuji apple topped with fresh meyer lemon juice in order to refresh the palate after eating the chocolate. I had a great deal of fun creating the plating design for this dish.

This is pineapple carppacio served with a strawberry lime coulis. Now, traditionally carpparcio is served as a raw beef dish that is very famous popular in Europe and America alike. I chose to switch it up a bit and serve carppacio as an exotic fruit dish. This can either be the amuse bouche for your breakfast, which is the first thing you eat to open your palate for the next courses to come or its can be a great dessert. Pineapple is always great to start with because it has active digestive enzymes that are excellent for the breaking of any fast. Breakfast literally is breaking your fast from not eating all night, so although we typically break-fast with pancakes, bacon, eggs, grits and toast I do things a bit differently so that you can enjoy your food without sacrificing your energy and health. You see when you break-fast with all of those heavy, starchy, processed food it compromises your digestion which is a vital organ in the body that needs constant love and attention. When the digestion is out of alignment, the whole body becomes imbalanced. So I like to progress you into the heavier foods by giving you fresh fruits and vegetables that will help to digest that which is already in the body in order to make room for that which you are going to put in. Hence the Pineapple Carppacio. I love this dish because I top the pineapple with agave nectar which is one of the sexiest sweeteners ever!

VON DER POOL GOURMET INC.

Ok guys so I created all this Fabu cuisine that is not only amazingly arousing to the taste buds but it also reeeeally good for you!  It's all raw and what I mean by raw is.....
Raw and Living Foods are foods that contain enzymes. In general, the act of heating  food over 116  degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F).  All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic.  Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

VON DER POOL GOURMET INC.

Thai Salad topped with swiss chard and a wild beet kaffir lime leaf dressinggarnished with fragrant agave nectar coated cashews
This was my lunch today, it has a combination of vibrant fruits and vegetables blended harmoniously to suit any lay man's palate yet bring any connoisseur to his knees!
Simple yet one of the most sexy and enticing salads that I have had in a long time. I mean the flavor combinations as well as the energetics that each element gave off was absolutely surreal!

VONDERPOOL GOURMET'S WORK IN WARD 8- OBESITY PREVENTION

VON DER POOL GOURMET

&

Healthy Living Services Inc.

Our mission is to feed the youth of the World by teaching them importance of Healthy living through hands on workshops, food demonstrations, agricultural awareness and eco-living!

I had a blast with this group of young adult from Ward 8 in Washington D.C. which statistically is the most obese Ward in Washington D.C. We understand the importance of expanding the conciousness awareness of humanity starting with what we put in our mouth's.

Being a native Washingtonian and obviously the CEO and Founder of Von Der Pool Gourmet I felt it was important to give back to my community at home and abroad. I know first hand that growing up in the inner city of Washington D.C. "sure ain't no crystal stair"-Langston Hughes. I recall beig the tender ain't of 14 years old and having 13 of my friends die in 1 year, vivid memories of death and dismay haunted me in those days... Spiraling me into a near death experience that certaintly shifted my perception of life, hence, shifting my reality! Now some of you may say if you can do it so can they; and that is absolutely true, however, our youth has been misguided and programmed to be consumers of death whether it be through food, alcohol, drugs, TV or music. Our youth needs to be armed with knowledge of SELF and the tools for manifestation. I teach that with an energized vision of where you would like to see yourself paired with the feeling that you are already there is a major part of living from vision. I wish there was someone like me that I could have learned from and been inspired by, but there was no one around to help me or guide mein the ways that I truly needed to be, so I have devoted my life force to feeding the little Lauren that exists within me by feeding the child in you!