Blog | Natural Gourmet Institute

Joining Forces: NGI and West Side Campaign Against Hunger

Food brings people together. Whether it’s a group of culinary students testing out the perfect pie crust, hungry dinner guests crowding around a buffet table, or market shoppers gathering over bushels of just-ripe heirloom tomatoes, cooking builds community. It’s one of the many reasons I am grateful to be a chef liaison for a number […]

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I Used My Taco Bell Scholarship to Study Healthy Cooking

Kayleigh Walsh is a current student in the Chef’s Training Program. She is a 2017 recipient of the Live Más Scholarship, which is awarded by the Taco Bell Foundation to top innovators, creators, and dreamers nationwide. This year, the Taco Bell Foundation awarded $1 million to 100 young adults, ranging from $5,000 to $25,000 each. Recipients of […]

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Winter Produce Recipe: Roasted Kabocha Squash Salad

With its signature green splotches, kabocha squash is prized for its sweet, nutty flavor and creamy texture. Enjoy it warm straight from the baking pan, or dress it up with bitter radicchio ribbons, juicy pomegranate seeds, and toasted pecans. Brimming with bright colors and playful textures, this festive salad will beautifully complement your holiday table. […]

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What is Hygge? How Do We Pronounce It and Can We Eat It?

Hygge. You’ve probably heard this Danish word once or twice before, but what does it really mean (and by golly, how do you pronounce it)? According to Oxford Dictionary, hygge (pronounced hue-gah) is defined as a “quality of coziness and comfortable conviviality that engenders a feeling of contentment or well-being.” Embracing the Danish tradition, we’ve […]

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Q&A with NGI Alum Kit Wong-Khoo

Kit Wong-Khoo is a graduate of the Chef’s Training Program at NGI. She enrolled in the program with the intention of learning how to properly cook a health-supportive diet for her daughter, who developed several health conditions after being diagnosed with T-cell lymphoma at just two-years old. Read on to learn about her experience in […]

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Faces of NGI: Q&A with Dishwasher, Ana Lugo

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. Ana Lugo came to the United States from Santo […]

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