Natural Gourmet Institute

Posted by Contributor on Feb 22, 2012 in Food | 0 comments

The Natural Gourmet Institute is a culinary school focused on health-supportive cuisine. Students may enroll in professional chef training programs. Individual public classes are also available for people who want to improve their cooking skills.

Annemarie Colbin, Ph.D,  founded the Natural Gourmet Institute in 1977 and is currently its CEO. She has been called a maverick nutritional theorist, and is an internationally recognized health educator, author, consultant and speaker, specializing in food and its effects on health. She is the author of Food and Healing, which has been translated into six languages, The Natural Gourmet (both from Ballentine Books) and her latest book, The Whole-Food Guide to Strong Bones (New Harbinger Publications, 2009).

Dr Colbin writes a regular column for New York Spirit magazine, lectures widely, and does personal nutritional counseling for individuals and families.  She has won awards for her teaching, writing, educational work, and business activities. Her personal website is www.foodandhealing.com.

NGI has two teaching kitchens, one professional kitchen and two lecture rooms. All of the kitchens are outfitted with the highest grade restaurant quality equipment , including Vulcan heavy-duty restaurant ranges, Vulcan convection ovens and Continental reach-in refrigerators.

NGI’s teaching kitchens have high tech video systems which include Panasonic plasma monitors, closed circuit TV and cameras capable of focusing on the cooking action and providing students with a direct view from anywhere in the room. All of the kitchens are equipped with Kitchen-Aid mixers, Cuisinart food processors and All-Clad Master Chef cookware.

NGI’s mission includes the principle that what we eat significantly affects our physical, mental and spiritual well-being. With this in mind, NGI has created a framework for healthy food selection based on specific criteria for high quality ingredients, concepts of eastern/western nutrition and a variety of dietary paradigms. To accomplish this goal, NGI looks to the whole food traditions of our healthy ancestors as well as to modern scientific studies.

The following foods are used in NGI classes:

Fruits and vegetables*
Organic whole grains
Organic poultry
Organic legumes
Organic eggs
Organic soy foods
Organic sea vegetables
Organic natural sweeteners
Nuts and seeds*
Seafood

*organic when possible

48 West 21st Street, New York, NY

Phone 212-645-5170

Facebook

Pin It

Share on Tumblr