I work with a wide variety of food companies and brands, hospitality and foodservice operators, registered dietitians, and other health professionals.
I help bring the science of nutrition together with the joy of preparing food that highlights brands and businesses in a compelling way.
And my chef-approved approach means my recipes taste delicious—and just “work” the first time… Which means consumers love to make them again.
I’m a brand spokesperson; I’ve developed recipes, products and menus; I’ve served as a teacher and educator; I’ve worked as a private chef; and I’ve created, produced and starred in more than 200 cooking and nutrition videos.
Interested in working together? Contact me.
Bloom Fresh™ brands wanted to promote their pomegranate arils and golden berries. I created five holiday-themed recipes and filmed videos to show Bloom Fresh consumers how to prepare each one.
The company used these popular videos—for everything from golden berries with a yogurt dressing to pomegranate chocolate bark—on their website and social media platforms to encourage purchase and drive consumer uptake.
Bloom Fresh was also able to repurpose the recipes into a series of
handouts that make great trade-show, consumer-show, and grocery-store giveaways. Additionally, one of the videos was viewed on my Facebook page more than 35,000 times.
Atkins Nutritionals, the company founded to promote the low-carbohydrate foods of the Atkins diet, employs celebrity spokespeople who agree to follow the diet for a two-year contract.
These spokespeople have their meals prepared by a private chef. They’re usually Los Angeles-based, but when a spokesperson brought her family to New York City to film a movie, I stepped in.
For two months, I prepared three meals a day for the movie star and her family. They enjoyed delicious and nutritious meals—and the star was able to stick to her diet on a busy schedule
Happi Foodi approached me with an interesting opportunity—they wanted to create Whole30-approved freezer meals for Walmart’s Great Value Better For You brand, but lacked the culinary nutrition expertise to do it.
I brainstormed a complete line of meals for distribution through Walmart, developed and tested recipes, ran tastings, and then used my expertise to transform those recipes into delicious, mass-produced food items.
Whole30 meals are now available at every Walmart store in the country.
Since the Walmart line I’ve created two other lines of vegan meals and low-carb meals for Happi Foodi.
Abbie has been a great partner for the Produce for Better Health Foundation! Her passion for her work comes through in every recipe, video, or live demo she touches. The fact that she is working with us as a Fruit and Vegetable Ambassador in Action truly because she believes in the mission of eating more fruits and vegetables for happier, healthier lives, demonstrates the kind of person she is at heart. Whether its online or in person, we know we can count on her to deliver quality work every time, and always with a smile. She wants to do well for her clients and always goes above and beyond; plus she’s a pleasure to work with! We love our Abbie and think you should too!
Abbie Gellman is a dynamic culinary expert and spokesperson for American Dairy Association North East (ADANE). She has been a great asset in evaluating and rehabbing up to 500 recipes for our new recipe database. Gellman’s attention to detail has been extremely helpful in moving projects forward. She also uses her food science knowledge to provide hands on culinary presentations to ADANE’s key audiences/influencers. Abbie is easy to work with and listens to clients’ needs to provide the highest quality results.
I’ve worked with Abbie on several projects and have found her to be a delight to work with. Her approach to creating a new dish takes nutrition forward to a place that tastes delicious. When projects have their typical curveballs she is flexible and positive. I hope to work on more projects with Abbie!
It’s a treat when I get to partner with someone with Abbie’s level of expertise and professionalism around food and nutrition. But perhaps, just as importantly, because she is a pleasure to work with.
I met Abbie while working at a large foodservice company where she did a fantastic job – intelligent, creative, and an amazing work ethic. I was so impressed by her work that when I left to launch my catering start-up, Ox Verte, I hired Abbie as our Chief Culinary Nutritionist to develop our seasonal menu according to our dietary and sourcing philosophies. I have always enjoyed working and collaborating with Abbie and believe her to be an excellent addition to any organization.
I started my company in 2014 to teach consumers how to make food that makes sense; to share what I know with other registered dietitians and health professionals; and to help food brands maximize business opportunities.
I’m a member of the Science Advisory Board for Jenny Craig, providing ongoing cutting-edge counsel to update the company’s education and lifestyle strategies. I’m also an inaugural member of Produce for Better Health’s elite network, Fruit and Vegetable Ambassadors in Action.
I’m the consulting “Better for You” R&D Chef/Dietitian for the private company Happi Foodi, and the creator of two lines of healthy frozen meals sold for Happi Foodi in Walmart across the country.
My first cookbook, The Mediterranean DASH Diet, was published in November 2019.
I received my Master of Science degree in Nutrition from Teachers College, Columbia University, and completed a dietetic internship at New York-Presbyterian Hospital in New York City.
I also hold a Bachelor of Science degree from Cornell University’s School of Hotel Administration and earned my Culinary Degree from Peter Kump’s New York Cooking School (now known as the Institute for Culinary Education).
I’ve combined DASH diet and Mediterranean diet recipes into something even better… Presenting The Mediterranean DASH Diet Cookbook.