Perspectives on Food Fads – Coconut Oil

Last week, the world of healthy eating was rocked by an article claiming that refined coconut oil was no better than the “terrible” saturated fats that it was meant to replace. At Natural Gourmet Institute (NGI) we are always talking about the perils of food fads and when this article broke, one of our chef […]

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Ayurveda: Ancient Wisdom, Modern Perspective

Ayurveda is a comprehensive science of life that is 7000 years old, yet remains relevant and alive today. Why? Because although it may use a different language, the knowledge of Ayurveda still has much to offer, speaking to us about important topics including life, health, harmony, balance, and happiness. The Vedic culture of ancient India, […]

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Q&A with NGI Alum, Dustin Harder

Dustin Harder graduated from the Chef’s Training Program at the Natural Gourmet Institute in the spring of 2014 and hit the ground running. He created and hosts the only vegan travel culinary series, The Vegan Roadie. When not on the road filming, he keeps busy in NYC with personal clients and working in recipe development […]

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True to Our Roots: Protein and Vegetarians

In honor of our 40th anniversary this fall, we’ve dug into our archives to find some of our favorite articles written by Natural Gourmet Institute founder, Annemarie Colbin Ph.D. This series will celebrate her teachings on food, science and nutrition, which are now more prominent than ever in the better food movement. Annemarie was a true visionary: inquisitive, […]

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Is Your Microbiome Wrecking Your Health? A Functional Medicine Expert Explains

This article was written by NGI friend and guest instructor, Dr. Will Cole. Dr. Cole graduated from Southern California University of Health Sciences in Los Angeles, California. He has his post doctorate education and training in Functional Medicine and Clinical Nutrition through The Institute for Functional Medicine and Functional Medicine University. He consults in the […]

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Faces of NGI: Q&A with Sydney Schwarz, Director of Business Development

The NGI community is made up of faculty, staff, and students from diverse backgrounds. In this series, we’re featuring a staff member or chef instructor to give you a taste of who we are and how we each contribute to creating a quality, health-supportive culinary education. Sydney Schwarz is NGI’s Director of Business Development. She’s had […]

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