Meet Nicolle Walker

Chef Nicolle Walker, founder & owner of Love & Plates

1. What inspired you to start Love & Plates?

After almost a decade working in high-end catering and restaurants in Manhattan and North Jersey, as well as running Front of House for a Global Restaurant Group, I was looking to spend more time with my young children and husband. I was looking for a bit more control over my time. I also felt strongly about what and how we were eating, and I wanted to share that with others.

2. What’s one dish you’re most proud of creating, and what makes it special?

I actually have 2! My Winter Grain Salad is made of Red Quinoa, Sauteed Kale, Roasted Sweet Potatoes with Smoked Paprika, in a Shallot Apple Cider Vinaigrette and Garnished with Pomegranate Seeds. Everyone who has tried it says that they weren't sure about it but once they try, it they are hooked! It's hearty and filling without feeling too vegetarian. And my Butternut Squash and Apple Soup is my most requested soup every year. 

3. How has being part of Rising Kitchens impacted your growth as an entrepreneur?

Rising Kitchens has opened me up to the work of Corporate Catering. It's something that I have always thought about doing, but it felt daunting to try and make those connections.

4. What challenges have you overcome as a small business owner, and what keeps you motivated?

I think the constantly changing world of food/health is a big challenge. Instead of changing what I do with each new trend, I am committed to always feeding people the best locally sourced food, in healthy but delicious ways. We try to be the constant that people always come back to because we are transparent about what we do and how we do it. I always say I am an old Jewish grandma stuck in a middle aged Jewish lady's body and all I want to do is feed people. Nothing makes me more excited than hearing from people about dishes that they tried and loved.

5. What’s next for your culinary business, and how can the community support you?

Next up (Fingers Crossed) is moving into a new space that allows us to expand on our community building around food. I am an active advocate for food access and equity, and we are excited to be able to offer things like cooking classes on site (we already offer them privately in people’s homes), as well as working with our nonprofit partners to bring the food to the people who need it.