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Nomadic Kitchen is...

a rotating collection of handcrafted, boldly-flavored, pillowy-as-heck marshmallows, and Vermont's premiere marshmallow confectionery. With a background as a pastry chef and a marshmallow kid, Chef Alexx set out to create the magical, nostalgic marshmallow that lived in her memory (somehow, the memory was so much better than the real thing!), and reinvent this known-so-well campfire treat entirely. 

These are not just another marshmallow. These are surprise, delight, nostalgia, and flavor all in a sweet, single bite.

Alexx is...

The Marshmallow Girl! I'm a multi-passionate doer, a nurturing rule breaker, a crier, and a classically-trained chef who panicked when she realized that working in the restaurant industry was making her fall out of love with making food. Oh no! Unwilling to sacrifice such an integral part of my being, I left, promising myself that down the line I'd find a more innovative way to put food the center of my life. A few years working in Boston start-ups, an MBA, and a stint living in Provence writing about food later, and I found myself back in my beloved home state of Vermont. 

There is a T.S. Eliot poem that starts,

We shall not cease from exploration

And the end of all our exploring 
Will be to arrive where we started 
And know the place for the first time.


I'd said it a million times: "If I hadn't grown up in Vermont, I'd have moved there already." And at last, after 12 years away, all was new again. What was once an old stomping ground was now an opportunity to fulfill the promise I'd made to myself nearly a decade earlier. Once again comfortably cradled by the Adirondacks and the Green Mountains, I set out to tie all the threads of my 20s together into the beautiful bow that is Nomadic Kitchen: my hub for a lifetime of culinary excitement, exploration, and entrepreneurship. 

When not reinventing the marshmallow, you can find me testing life's limits, feeling all my feelings, remembering your dog's name, and defending the Oxford comma. My written work has been featured on NPR, The Culture-ist, and Epicure & Culture