David Nugent's Cooking Projects
David Nugent's Cooking Projects
David Nugent's Cooking Projects
David Nugent's Cooking Projects
David Nugent's Cooking Projects
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David Nugent's Cooking Projects
Summary
For the past 25 years Chef David has supported himself by creating breads that were sold in Trader Joe’s, Costco, and numerous other supermarkets and restaurants across the US. His contract with the bakery which was selling to Trader Joe’s ended when that bakery went out of business. That was his principal source of income for the past 10 years and he has lost all of it.
In order to continue to support himself, he is working tirelessly to create new breads. He has established new working relationships with several commercial bakeries and estimates it will take 7-10 months to finish developing and selling the product. In the meantime he needs your support to fund this dream of selling his creations to stores and restaurants around the country. To bridge this gap he needs to raise funds.
What He Needs and What You Get
David has set a goal of $10,000 to make his dream of selling his amazing breads and brioche to supermarkets and restaurant chains across the US. The research, development and sales cycle of any product requires many hours of focused effort. He has worked hard over the past couple of years and is almost at the finish line. To date, he has succeeded in creating a number of wonderfully delicious items and has secured working contracts with top commercial bakeries. He is currently working with those bakeries to refine the manufacturing process and is in talks with buyers who have previously purchased his top selling breads.
In order to get these products into stores, Chef David needs your support to get through the next 10 months of the process. In return, he is offering several incentives for your contribution. These include:
David’s Cooking Background
In the early 1980s David decided to follow his heart and open a restaurant. At the time, there were very few truly gourmet California restaurants. La Crème de La Crème opened in 1984 and quickly became one of the top restaurants in the Bay Area. There were often long lines out the door to get into the restaurant. In the years that he owned La Crème de La Crème, he received accolades from the San Francisco Chronicle, San Jose Mercury News, New York Times, Bon Appetit, Sunset Magazine, Good Morning America, Narsai David’s Radio Show, and more. He also won several “Best of the Bay Area” awards. He later opened another gourmet, highly acclaimed restaurant, Calda Calda.
After working for many years in the restaurant business, he sold La Crème de La Crème and Calda Calda and started a new venture: creating products for food industry customers. For 25 years his top quality breads have been sold in large supermarket chains, Costco, and restaurants. He hopes to keep supplying national accounts with his wonderful, delicious, quality breads, so please consider supporting him today.