Her former European passport listed her Profession – Gourmet! Life is a Culinary Odyssey for Noreen Kinney – Dinner in Bombay… Breakfast in Beirut… Lunch in Rome… Dinner in London. One of Noreen’s many 24-hour culinary adventures. Another regular trip was Lunch in Cork, Ireland… Dinner and Breakfast in Paris, France… Lunch in London, England. She has traveled the globe from a very early age, lived in several countries, and specialized in International cuisine.
Noreen has been involved in the Culinary world since her early childhood. Her experience and work goes right across the board in the culinary arena. She is an International Culinary Arts Instructor and Demonstrator (National and International cuisines, and in Restaurant and Dining Room Management); A Culinary Artiste; Published Cookbooks Author; Celebrity Chef; Culinary Features Journalist; Restaurant Reviewer; Culinary Spokesman/Promoter of many Culinary products and equipment; Culinary Judge; and Pioneer in several aspects of the Culinary Arts….
NEW IRISH CUISINE
CORDON D’ OR – GOLD RIBBON
CULINARY ACCOLADE OF THE 21ST CENTURY
CORDON D’ OR – GOLD RIBBON
CULINARY ACADEMY AWARDS
FLORIDA – AMERICA’S CULINARY PARADISE
1996: Bord Failte, the Irish Government Tourism Board, acknowledged Noreen as the Culinary Ambassador for Ireland.
2002: Bord Bia, the Irish Government Food Board recognized her as the Pioneer of the New Irish Cuisine.
2006: In America, a well known Culinarian gave her the title - ‘The Grand Dame of the Culinary Arts’ .
2008: The ACF – American Culinary Federation recognized Noreen’s decades of work in the Culinary arena, and efforts to give back to the culinary community, and helping promote ACF Members. She was awarded the ACF President’s Medallion Award 2008 by Dr. John Kinsella, President of the American Culinary Federation.
The roots of Noreen’s interest in food began in India as a young child in the 1940s. She was intrigued and fascinated with the world of herbs and spices. At the knees of the family cooks, Noreen learned all about these interesting delectable items, and how to blend them for use in flavoring food. She discovered the mystical folklore, fables, origins and legends surrounding them and many fruits and vegetables. Later, this first hand in-depth knowledge acquired, provided the interesting background ‘chit chat’ with her audiences during the ‘Culinary Tours’ she organized throughout the Emerald Isle when she pioneered the New Irish Cuisine. It was at these entertaining ‘Demonars’ – a combination of culinary demonstrations sprinkled with instructional information, colorful presentations and tastings, that she imparted the secrets on seasoning foods from all over the world. The proven results showed that with knowledge on seasonings and the correct blends of spices and herbs, one could turn ordinary foods into extraordinary memorable meals. In Ireland, Noreen was identified by several people as a ‘ Culinary Artiste’ . Someone explained that she had the unusual talent and knowledge on flavoring meals to achieve the right appealing tastes; and compared her to ‘an artist who is able to blend their colors together to produce a masterpiece’. The phrase ‘Culinary Masterpieces’ played a major role in Noreen’s work thereafter.
From the early 1960s, throughout the 1970s and into the mid 1980s, Noreen pioneered the exciting New Irish Cuisine Movement across Ireland. It created considerable excitement up and down the land at a time when one could count on one hand the number of good restaurants on the Irish scene. It was not until the mid 1970s that Irish people ventured out to dine. Until then, they occasionally went out to the local hotels for a celebratory birthday or anniversary lunch, and the dining rooms would close at 3 PM. Go to the Emerald Isle – Jewel in the Culinary Crown screens, where you can read a profile on Noreen’s activities in Ireland, pioneering the New Irish Cuisine 1960-1985.
By 1985, a new idea had formed in Noreen’s thoughts for the future, following an extended visit to Florida in 1981. The Developers had moved forward with their activities to establish a new cuisine on the Irish culinary scene, so Noreen, having completed her task as the Pioneer, was able to turn her attention to future plans and move onwards and upwards. A new Century was on the horizon, and she wanted to expand her culinary activities on the international scene. Noreen began writing another cookbook with the title ‘Cordon d’ Or – Gold Ribbon’, and she investigated ideas to initiate an Awards and Accolades Program, established in the name ‘Cordon d’ Or – Gold Ribbon’ - ‘Culinary Accolade of the 21st Century’.
In 1988, Noreen moved forward with plans to leave Ireland and move the Florida in the USA. She knew that by moving to another country, she would have to start all over again on the culinary scene, where she was virtually unknown; except that her cookbooks were selling in stores in the USA. It would necessitate having to establish her credibility and reputation on the American and international culinary stage. This would take time and considerable effort. However, being a Pioneer by nature, who had seen her ideas and efforts go through a couple of decades in Ireland, before the scene really began to change, Noreen was not deterred, and prepared for a new challenge.
In January 1990, the Irish publisher, Mercier Press, published another cookbook by Noreen, 'Cooking Irish Style', and in November of that year, Noreen left Ireland for the USA. Immediately on arrival in Florida, she put out the word about
Cordon d’ Or – Gold Ribbon
Culinary Accolade of the 21st Century.
Throughout the 1990s, Noreen took many steps to get her name and reputation out before the public. Gradually, her work and culinary abilities became recognized. Articles began to appear in Florida newspapers. In 1995, at the St. Petersburg Times ‘Festival of Reading’ at Eckerd College, the new cookbook ‘Cordon d’ Or – Gold Ribbon’ was launched. The upscale image of the Culinary Arts featured in the book, planned to take the cuisine of tomorrow across the threshold from the 20th Century into the 21st Century. It adheres to the current French school of thought, which recognizes and encourages initiative, individuality and originality; and combines it with the speed and simplicity indicative of Asian style cooking. The book features a selection of eclectic, classic, global and innovative dishes. It is both national and international food, taken from a shrinking world, where nations have become inter-dependent, and food tastes are cosmopolitan. The Cuisine follows the style of preparation and cooking that Noreen initiated from the outset in her former ‘Culinary Tours’ across the Emerald Isle, and includes a slant on the New Irish Cuisine which she pioneered throughout Ireland.
SPIFFS, a Florida organization representing over fifty countries asked Noreen to do culinary demonstrations at local events and on NBC-TV in 1995; and spoke with her about the possibilities to open a Cooking School on their premises in St. Petersburg. It did not materialize as SPIFFS sold their premises and moved to another location. SPIFFS – St. Petersburg International Folk Fair Society, run an annual three day Folk Fair event, where countries present their national cuisines and arrange food tasting.
Schiller International University contacted Noreen in 1996. They asked her to teach food production, and restaurant/dining room management at their head campus in Dunedin, Florida. Schiller has seven campuses throughout Europe - London, Paris, Madrid, Strasbourg, Heidelberg, and two in Switzerland. Later, the University appointed her as Executive Chef, a role she had to relinquish when cancer intervened. Noreen recovered and Dr. Walter Leibrecht, President of Schiller sought her advice on opening a campus in Ireland. She prepared a presentation for him, and agreed at his request to help establish it when they moved ahead. Plans however were stalled by the events of 9/11. Interest in the project was resurrected in 2006. Noreen visited Ireland and organized contacts in the property field for Dr. Leibrecht. Regrettably, Dr. Leibrecht died in 2007, and the University has now moved onto new ownership. Time will tell whether they will move ahead on the Irish scene.
During the 1990s, Noreen was asked to judge Culinary Events like the Annual Culinary Battle of the Bay in St. Petersburg. Top restaurants and their Chefs competed for recognition as the best restaurant in the Tampa Bay area. She contributed to magazines including Tampa Bay Illustrated with articles on restaurant reviews and Ireland’s new cuisine. Articles appeared in other publications too, on the culinary arts, humor and travelers tales. Noreen became an active member of the International Association of Culinary Professionals, and began work on another book on how Ireland went ‘From Famine to Feast’, to become the Gourmet’s Paradise she predicted could happen five decades ago.
In the mid 1990s, the American Media were questioning the definition of the New Irish Cuisine in Ireland, and requesting some clarity. It was described as a group of Irish restaurants, each featuring their own brand of delicious contemporary recipes, to promote their own establishments. Noreen agreed. Conscious of the fact that French Cuisine is associated with Cordon Blue, the 20th Century yardstick used to judge the best of food, she felt the time had come for Irish Cuisine to define itself with the top of the line Accolade – GOLD. It would describe the levels attained in the ‘Culinary Arts’ arena. She chose the color GOLD seen in the Irish flag, and wrote articles that were published, identifying Irish Cuisine with the name Cordon d’ Or – Gold Ribbon.
As the new Century approached, Noreen moved ahead with her long time plans to initiate the Culinary Awards Program on the world stage. She established the
Annual International
Cordon d’ Or – Gold Ribbon
Culinary Academy Awards
in
Culinary & Cookbooks
and the
Culinary Arts
Noreen decided that the Tampa Bay area in Florida will be the home base for the Culinary Academy Awards; and she maintains her ties with Ireland too, where she has a base in the Co. Cork area. The Awards Program is held annually. Entries come in from across the world for Culinary Books, Cookbooks and the Culinary Arts.
In 2003, Noreen made initial plans to set up the Academy of the Culinary Arts. The Academy opened on January 1, 2006 – A Celebration of the 21st Anniversary of CORDON D’ OR – GOLD RIBBON. Membership to the Academy is open to Culinarians, Foodies, and those with an interest in the culinary world. Today, many members are former Winners of the Cordon d’ Or – Gold Ribbon Culinary Academy Awards. Members nominate and vote for Culinary Academy Award Winners –
CULINARY HALL OF FAME
CULINARIAN OF THE YEAR
CULINARY LIFE ACHIEVEMENT
CULINARY ENTREPRENEUR
CUISINE OF THE YEAR
awarded either to a Country or Culinarian
CHEF OF THE YEAR
COOKING SCHOOL OF THE YEAR
Hollywood, California is known internationally for the movie industry Annual Film Academy Awards. Now, some years after setting up the Culinary Academy Awards Program, Tampa Bay, Florida is now recognized and known worldwide as the home of the Annual International Cordon d’ Or – Gold Ribbon Culinary Academy Awards – Culinary Books, Cookbooks & Culinary Arts. Every January, Award Winners fly into Florida from across the USA, Canada, Mexico, Europe, Korea and Australia, to accept their ‘Culinary Academy Awards’.
The 2007 Awards Program with Winners & Bios can be viewed on the website through Recent Events. Earlier years Program Winners & Bios can be seen in the Archives. On the Home page, one can also view photographs of the 2007 Awards Event, which took place at the Renaissance Vinoy Resort in St. Petersburg, Florida in January 2008.
THE AWARDS PROGRAM - 2008
IS OPEN TO ALL
CULINARY PROFESSIONALS
WORLDWIDE
IT IS LISTED IN WRITERS MARKET
ANNUAL PUBLICATIONS FROM AUSTRALIA
AND NEW ZEALAND TO THE EUROPEAN CONTINENT
THE UNITED KINGDOM
IRELAND
CANADA AND THE UNITED STATES
The progression of upscale culinary activities, pursued onwards and upwards throughout the decades, has arrived at the point where in the new Century Noreen has established the
The Supreme Accolade
CORDON D’ OR – GOLD RIBBON
can be applied to any Culinary Arena
at the pinnacle of its work in the
Culinary Arts Theatre
It is awarded for superlative standards at
international and local level
and continues to grow in prestige and stature in the
21st Century
GO FOR IT! EVERYONE LOVES TO GO FOR GOLD
Updates and Current Activities
In recent years, Noreen encouraged Bord Bia, the Irish Government Food Board, to associate themselves with the new Culinary Accolade to describe the Irish Cuisine in the 21st Century. In 2004, Noreen visited Ireland in 2004, and Bord Bia arranged a luncheon for her. They invited the Irish Press members to attend. Noreen told them about the Culinary Accolade of the 21st Century, and the Cordon d’ Or – Gold Ribbon Culinary Academy Awards Program. At the lunch, she announced plans to bring several Culinarians to Ireland on a ‘Culinary Tour’.
In 2005, Ireland won the Cordon d’ Or – Gold Ribbon Cuisine of the Year Culinary Academy Award – presented either to a Country or a Culinarian. The Award was presented to Bord Bia, who sent their representative James O’ Donnell to Florida to accept the Award on their behalf.
In 2006, Noreen returned to Ireland with a group of Culinarians from the USA, Canada and the UK. Through Cordon d’ Or – Gold Ribbon, she organized an Eight-Day ‘Culinary Tour’ of Ireland and arranged many Sponsorships for the tour. It was a phenomenal success. Sponsors included Bord Bia, the Irish Food Board; BIM – Bord Iascaigh Mhara, the Irish Fisheries Board; the Irish Dairy Board/Kerrygold; Baileys Irish Cream; Irish Distillers; Guinness; Cashel Blue Cheese; Molaga Honey, Brooks Hotel (Dublin) and Actons Hotel (Kinsale, Co,. Cork). The Tour was a Celebration of the 21st Anniversary of Cordon d’ Or – Gold Ribbon, and can be reviewed via the ‘Emerald Isle – Jewel in the Culinary Crown’. There, one can see photographs taken by the participants, and their individual testimonials; tour reviews and itinerary. One can also read copy of an article in the Irish Examiner, Ireland’s leading daily newspaper. Formerly called the Cork Examiner, it is the paper where Noreen was commissioned for six years to write articles weekly for a double page feature, titled ‘Out and About with Noreen’.
The first day of the Culinary Tour was spent as guests of Bord Bia, the Irish Food Bord, where a culinary demonstration, cheese presentations, and an excellent luncheon was arranged. Noreen told their hosts, that to reflect the changing times, she no longer called the former New Irish Cuisine by that name, but now referred to it as the
21st CENTURY IRISH CUISINE
In 2007, Noreen complimented Ireland with a new title, as can be seen here and reviewed through the Cornucopia screen:
EMERALD ISLE – JEWEL IN THE CULINARY CROWN
Another Culinary Tour of Ireland is planned for September 2009. Several Culinarians who went on the previous tour in 2006, and others intend to join Noreen again for the ‘Taste Ireland’ – 2009 Tour.
FLORIDA
AMERICA’S CULINARY PARADISE
Ideas to establish Florida – America’s Culinary Paradise are on the table for 2008
- CULINARY ACADEMY AWARDS - The Annual International Cordon d’ Or – Gold Ribbon Awards Program, based in the Tampa Bay area in Florida.
- CULINARY WALK OF FAME - In time, the ‘Walk’ will become part of the Culinary Tourism Scene, and over the years, will take on an historical aspect too
- NEW AWARDS - Best Restaurant in Florida; Best Florida Wine and Winery, & an Award for Sustainability on the Florida Food Scene
- AGRITOURISM & AGRITORIUM CONFERENCES - One Event is already planned for October 2008 to take place in the Fiorelli Winery in the Sarasota area, where 'Slow Food' and 'Your Farm to Fork Sources' will be highlighted, along with Wine and Food Tasting
- CULINARY ARTS EDUCATIONAL SCHOLARSHIPS in the fields of Hospitality, Tourism and Culinary Arts
- DATABASE DIRECTORY OF INDIVIDUALS & BUSINESS GROUPS – The Directory will list the many Culinary activities and Culinarians across the State of Florida, involved in making Florida – America’s Culinary Paradise
See 'Florida - America's Culinary Paradise' for News on what is happening on the Florida Scene
GREEN GROWS THE FLORIDA SCENE
The Culinary potential in Florida is incredible. As time passes, this becomes more evident, and it is there for the taking. The Governor of Florida wants to establish Florida as a ‘Green’ State. The connotations of the word ‘Green’ also reaches into the culinary arena extensively. The time is not far off when the Culinary Scene will take the lead. Together we can all make it happen. Cordon d’ Or – Gold Ribbon wants to ensure that when people come to the Sunshine State, they will enjoy ALL aspects of Florida’s Culinary Delights – an area totally ignored in a 2007 survey on why people visit Florida. Shopping headed the list. Even Disney and the Beaches were further down the list of the ten top reasons to come to Florida.
Florida – America’s Culinary Paradise Program is underway and creating great excitement as many people involved in the world of food across the State have come out of the woodwork to become involved. Go to the Cornucopia screen, and click on the Florida screen. You can view Updates from time to time on activities and developments to make Florida – America’s Culinary Paradise, and the future Culinary Capital of the USA.
Culinary Activities 2008
The Culinary potential in Florida is incredible. As time passes, this becomes more evident, and it is there for the taking. The Governor of Florida wants to establish Florida as a ‘Green’ State. The connotations of the word ‘Green’ also reaches into the culinary arena extensively. The time is not far off when the Culinary Scene will take the lead. Together we can all make it happen. Cordon d’ Or – Gold Ribbon wants to ensure that when people come to the Sunshine State, they will enjoy ALL aspects of Florida’s Culinary Delights – an area totally ignored in a 2007 survey on why people visit Florida. Shopping headed the list. Even Disney and the Beaches were further down the list of the ten top reasons to come to Florida.
Florida – America’s Culinary Paradise Program is underway and creating great excitement as many people involved in the world of food across the State have come out of the woodwork to become involved. Go to the Cornucopia screen, and click on the Florida screen. You can view Updates from time to time on activities and developments to make Florida – America’s Culinary Paradise, and the future Culinary Capital of the USA.
Culinary Activities 2008
Aside from involvement with the Culinary Academy Awards; Florida – America’s Culinary Paradise; and Culinary Tours to Ireland, Noreen is also involved in another culinary field part time. She monitors Senior Dining Sites and a MOW (Meals on Wheels) Program in the Tampa Bay area – Pinellas Country. The Program is run by NCN - Neighborly Care Network, a Florida based organization. The Program is funded by the Federal Government, and NCN recently celebrated its 40th Anniversary.
All work and no play is not Noreen's philosophy. Throughout her culinary career, she has maintained a policy whereby 'everything works around everything'. Therefore, she multitasks, and has several projects going at once. However, more importantly, it has all been worked into and around her private life with her family throughout the decades. Her family has always been "Number One" in her priorities. Also, friends are extremely important. She maintains friendships with a wide circle of personal, very supportive friends who live in many parts of the world. Noreen firmly believes that Communication is the key to maintaining friendships and relationships. She keeps in touch regularly, and greatly appreciates the friendships she has made throughout her life. Noreen's two daughters live close by to her in St. Petersburg, Florida. Her former husband Frederick, "Freddie", their father was from Long Island, New York, and died in 2003. Today, Noreen has five wonderful adorable grand children, and considers herself very fortunate as she is able to see everyone on a regular basis. "Family is the most important priority in life, and I feel very thankful to have my family nearby."