Public Class Instructors
Public Class Instructors
Andrea Beaman is a whole foods chef, television personality, and the author of The Whole Truth, How I Naturally Reclaimed My Health and You Can Too! and The Eating and Recipe Guide --- Better Food, Better Health. Andrea has successfully healed her "incurable" thyroid disease with a healthy diet, exercise and alternative therapies. She has her own heath and wellness show called Wise Up! She studied at the Kushi Institute, Institute for Integrative Nutrition, and in her own healing kitchen. Andrea was also a contestant on Bravo's Top Chef (Season 1).
Richard LaMarita has been a chef/instructor since 1986. He has been practicing and studying Ayurveda for 25 years. He holds a Master’s Degree from Maharishi Vedic University and has worked with accomplished Ayurvedic masters such as Maharishi Mahesh Yogi and Dr. B.D. TriGuna. He has led seminars on AyurVeda, Diet and Nutrition, Cooking, Yoga, and Meditation throughout the US, in Europe, and in Asia. Presently, he is a chef instructor at the Natural Gourmet Institute for Health and Culinary Arts. He also teaches classes in specialty and ethnic cooking and is a private chef.
Jenny Matthau, President of the NGIHCA and NGIFH and Director of NGIHCA, is a 1985 graduate of the NG double Apprentice and Teacher's Training Programs. She was head chef of the NG's Friday Night Dinners during 1987-1988 and has worked as a private chef. She is responsible for curriculum development for the CTP, which includes the incorporation of current research/theories from the medical and scientific communities concerning food, health, and disease.
Laura Pole is a graduate of the CTP and an Oncology Clinical Nurse Specialist with over 25 years' experience caring for people with cancer and other serious illness. Laura is currently head chef for the Smith Farm Center for the Healing Arts Cancer Help Program and is the Palliative Care Coordinator and Consultant with the Palliative Care Partnership of the Roanoke Valley. Through her business, Eating For ALifetime, she provides consultation and education to patients and professionals in how to translate diet prescriptions into delicious health-supportive meals.
Elliott Prag is a graduate of the CTP. In the years following graduation he worked in many natural food restaurants in NYC. During this time he developed a private chef business that grew into a catering company. In 1999, Elliott began teaching at the NG in both the public classes and the CTP. In 2003, he moved to Bulgaria to be chef in The Balkans' first natural food restaurant, Kibea. After 2 years he returned to NYC and resumed teaching at the NG.
Barbara Rich graduated from the California Culinary Academy in 1994 after which she worked at the Zuni Café in San Francisco. Since moving to New York in 1997, she has worked for Anne Rosenzweig, Peter Hoffman, and was the executive chef at Danal in the East Village. Barbara teaches in the CTPand at The Art Institute of New York's Culinary School.
Michael Rossoff, L.Ac. studied with Michio Kushi in Boston in the late ‘60s and went on to study acupuncture in England. He has an active counseling and acupuncture practice in Asheville, NC and lectures worldwide. Michael is known for his ability to combine insights into emotional, psychological and physical aspects of healing. His website is michaelrossoff.com.
Leslie Stone is a passionate chef and instructor. Alife-long cook, she was professionally trained at Tante Marie's Cooking School in San Francisco. She then completed an internship at the acclaimed restaurant Jardiniere before joining the line at Insalata's in Marin County. In 2003, she began teaching home cooking to adults and children. Her goal is to combine the integrity of ingredients and kitchen smarts with healthfulness and fun. She believes cooking should never feel like a chore.
Rea Varveris, a native of Cyprus, graduated from the Culinary Arts Program at The New School and went on to teach Cypriot- Greek cooking and baking classes there, at the Culinary Center of New York and the Center for Kosher Culinary Arts. She was the assistant banquet manager at the Pierre Hotel in NYC and at the Golden Sands Hotel in Cyprus. Rea was also the manager of Loumides Foods and Artopolis Bakery in Astoria, Queens.
Stephen Wangen, N.D., graduate of Bastyr University, is a licensed and board certified gluten intolerant naturopathic physician and founder and Medical Director of the Irritable Bowel Syndrome Treatment Center (www.IBSTreatmentCenter.com) in Seattle, WA. He specializes in food allergies and intolerances and is on the Board of Trustees of the Gluten Intolerant Group of North America. Dr. Wangen is the author of The Irritable Bowel Syndrome Solution and Healthier Without Wheat.