October 2015

34th Annual – Basic Cooking Techniques 2-Week Intensive Course

This two-week immersion course is designed for those committed to learning the fundamental skills of healthful cooking in a concentrated period of time. The course curriculum includes balanced menu planning and discussion of basic quality ingredients; knife skills; the use of herbs and spices; cooking with whole grains and beans, fruits and vegetables, sea vegetables, tofu and tempeh, organic eggs and fish; fermentation, soups, salads and dressings, desserts, medicinal drinks; kitchen equipment and supplies; and methods for adapting traditional recipes…

NGI Chef’s Training Program Faculty

Monday, October 5

9:30am — 4:30pm

Demonstration, Hands-On, Market Tour


Demystifying FODMAPs: Restoring Gut Health

FODMAPs refer to a group of short-chain carbohydrates that are poorly digested in the gut and may exacerbate symptoms of common digestive disorders. The Low FODMAP strategy is backed by research and is being touted for its success in symptom management for conditions like Irritable Bowel Syndrome (IBS). Join Kayleen St.John,MS,RD and Chef Blaine Tacker to investigate this concept from both nutritional and culinary perspectives. You will learn the basics of FODMAPS and its dietary guidelines, and how to translate…

Kayleen St.John MS, RD and Blaine Tacker

Tuesday, October 6

6:00pm — 9:30pm

Hands-On, Lecture

Boosting Brain Health

Recent studies indicate diet influences cognition: supplying the brain with targeted nutrients boosts mental performance and may help stave off degenerative neurological diseases. Join registered dietitian and culinary nutritionist Laura Rosenberg to learn how to prepare foods that nourish brain health. This class will provide you with culinary tools to deliciously support your mental fitness! FAQ This course is eligible for 4 Continuing Professional Education (CPE) credits for Registered Dietitians. 

Laura Rosenberg

Friday, October 9

6:00pm — 10:00pm

Hands-On, Lecture

Exploring Long Island’s North Fork with Chef Rich

Long Island’s Suffolk County is the largest agricultural producer in New York State. A major part of this is due to the bountiful North Fork: surrounded by water on three sides, blessed with a temperate micro-climate, rich in agriculture and seafood, and home to Long Island’s wine country. Join us in spending an unforgettable day touring and tasting the bounty of this remarkable region with Chef Rich LaMarita. You will visit a winery, a goat farm, an oyster farm, an…

Richard LaMarita

Saturday, October 10

8:00am — 8:00pm

An In-Depth Herb and Spice Workshop

For thousands of years, herbs and spices have served as currency, medicine and, most importantly, the geographical “flavor print”of cuisine. Their proper alchemy can infuse ordinary ingredients with vibrant, signature flavors evocative of faraway places. Today join chef Elliott Prag to take simple salad, flatbread, beans, rice, tempeh, fruit, and vegan ice cream recipes and, through the use of herbs and spices, transform them into distinct ethnic variations. Check out this incredible vegan menu. FAQ

Elliott Prag

Saturday, October 10

10:00am — 4:30pm

Partial Participation

Fundamentals of Fermentation

Fermenting vegetables at home is a dying art…until now! This simple traditional preservation method infuses food with healthful probiotics, great for digestion and a healthy gut, and puts the “wow”factor into our meals. Join Michaela Hayes, owner of Crock & Jar, who will take us back to our roots as she explains the science and demonstrates the art of home fermentation. She’ll cover three different methods of lacto-fermentation, each technique harkening back to three different cultural bases: German, Korean, and…

Michaela Hayes

Sunday, October 11

1:00pm — 5:00pm

Demonstration, Hands-On

Nutritious Home Cooking Made Easy

Preparing healthy, satisfying meals daily is easier than you think, and it can be fun! Join Chef and Culinary Nutritionist Stefanie Sacks to learn fundamental knife skills and simple cooking techniques to create delicious, nutritious dishes. Stefanie will teach you how to build a foundation for clean eating, so putting nourishing meals on your table can easily become your new routine. FAQ This course is eligible for 4 Continuing Professional Education (CPE) credits for Registered Dietitians. 

Stefanie Sacks

Tuesday, October 13

6:30pm — 10:00pm


Inflammation Nation

Inflammation is the number one underlying cause of most illnesses and imbalances. Cancer, heart disease, thyroid disease, auto-immune diseases, emotional disorders, skin conditions, for example, all have their roots in inflammation. Join Dr. Peter Bongiorno for this fascinating talk as he looks to the future of medicine when doctors will hopefully start addressing the causes of inflammation instead of treating the symptoms. Learn what you can do today to be proactive and detect inflammation in your body, and how to…

Peter Bongiorno

Thursday, October 15

6:30pm — 9:30pm


Vegan Umami

Here’s a fantastic opportunity to take your vegan cooking to the next level! The secret is in the fifth taste, the savory flavor known as umami, described as the “flavor beyond all flavors.” Chef Olivia Roszkowski will reveal how health-supportive ingredients like miso, mushrooms, and umeboshi can be used to create umami: You’ll confit garlic, dehydrate miso into a spice and use it in pesto, create creamy ricotta from cashews, and turn mushrooms into vegan bacon. You’ll be amazed at…

Olivia Roszkowski

Friday, October 16

6:00pm — 10:00pm


Indian Harvest: Classic and Contemporary Vegetarian Dishes

Get an in-depth look into the magnificent world of Indian vegetarian cuisine with Vikas Khanna – Michelin-starred chef of NYC’s Junoon, renowned cookbook author, and host of Master Chef India. A native of Amritsar, India, Chef Vikas loves to share his intimate knowledge of traditional Indian ingredients, and specific techniques for using spices, produce and legumes. Students will learn the principles of Indian cooking, while Chef Vikas prepares recipes from his forthcoming cookbook, Indian Harvest. FAQ This course is eligible…

Vikas Khanna

Saturday, October 17

2:00pm — 5:00pm


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