In
today’s fast moving world, it is difficult for one to find the time to prepare
their daily meals. Needless to say, this leaves most people with the option of
fast food and eating out that disables clients to integrate their New
Performance lifestyle into their daily routine. Here at New Performance, we
understand that life can get in the way, so we have paired up with Kelly Boyer
and her company Paleta to provide food delivery services to our clients.
As
a client of New Performance for over two years, Kelly knows the ins and outs of
the New Performance lifestyle. With this knowledge, Kelly is able to create
meals with Paleta that correspond with our program and deliver them to our
clients.
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Kelly
Boyer
is the Owner and Executive Chef of
PALETA,
a company that provides home delivery of organic and
nutritionally balanced meals for the health conscious.
PALETA
prepares creative
California
fusion cuisine with an eclectic and healthy twist using primarily
organic foods and the finest locally harvested ingredients.
Menu offerings change with the seasons in order to create dishes using
only the freshest produce, meats and seafood.
She also grows her own organic herbs, as well as a variety of seasonal
vegetables.
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Kelly
started
PALETA
in
Venice
in 2005 to support her belief that we can enjoy the fruits of our
planet while still preserving our resources for the future.
PALETA
is the first food service company in
Venice
and
West Los Angeles
to contract with the
Green Restaurant Association (www.dinegreen.com)
in order to create an ecologically sustainable food service company.
Her ongoing mission is to utilize primarily locally grown organic foods,
biodegradable and recycled products and packaging, as well as a comprehensive
recycling system within the kitchen.
Kelly
studied culinary arts at Le Cordon Bleu and received the highest honors
possible for their classical French cuisine program.
She was also recognized as the President’s Choice Recipient for
Outstanding Culinary and Academic Achievement throughout her entire culinary
academic career. After graduating
from Le Cordon Bleu, Kelly traveled and cooked throughout
Europe
to further refine her culinary skills.
Before
attending Le Cordon Bleu, Kelly was a successful Human Resources executive at
Yahoo!, The Walt Disney Company and EMI-Capital Records.
She also graduated with honors from the Master’s program in
Organizational Development and Business at
Northwestern
University
.
Kelly’s
affiliations include membership in Women Chefs and Restaurateurs, International
Association of Culinary Professionals, The James Beard Foundation and Slow Food
USA, Women’s Foodservice Forum and The Sustainable Business Council in Santa
Monica.