Chef Cynthia Nevels’ son Tyler was born with Cystic Fibrosis. In 2010, the 16-year-old was added to the UNOS organ transplant list. Nevels got serious about cooking whole organic foods to help prolong his life. She studied biology and chemistry. She cooked for friends and family and eventually for executives in the health care industry. They all encouraged her to share the goodness of her vegan and vegetarian meals made with whole foods.
In 2012, she launched Soulgood. She opened a stand at the Dallas Farmers Market where she offered vegetarian hot dogs, veggie burgers, and other dishes created with non-GMO, organic, and locally sourced ingredients.
Nevels published Soulful Vegetarian Cooking: A Southern Girl’s Meaty Love Affair and Journey to Natural Foods on Instagram. Eventually, the series was printed as a hardcover book. In 2014, she was recruited for CNBC’s Restaurant Startup and featured on Harry Connick, Jr.’s nationally syndicated television show Harry.
Her head for business has not gone unnoticed. Nevels is a Senior Partner with Integrality and an Alumni Manager for the Goldman Sachs 10,000 Small Businesses program in Dallas. She also serves as a mentor for United Way’s GroundFloor Accelerator program and as a Crowdfunding Strategist for ThinkCrowdFund.com. She also manages a food truck and catering business.
Sadly, her son, the inspiration for Soulgood, passed away on July 23, 2015. Nevels works daily to spread Tyler’s legacy. She is devoted to improving lives through love, food, and laughter. Nevels raises funds to feed homeless children and is currently driving around offering free food to people displaced by Hurricane Harvey.
Check out her website. Take one of her vegetarian and vegan cooking classes. Or hire the Soulgood Food Truck to cater your next event. Five percent of all sales are donated to several causes dear to her heart.