Blog | Page 2 of 26 | Natural Gourmet Institute

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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NGI’s Trip to Long Island’s North Fork 2017

Natural Gourmet Institute (NGI) has been celebrating fresh, local, and sustainable food for 40 years, and we are continuously educating students on creating delicious dishes with seasonal produce from our local communities. In honor of our 40th anniversary, we hosted a special Instagram sweepstakes contest in partnership with JetBlue, Hotel Henri, and Hotel Hayden. Two lucky […]

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Recipe: Smoked Rainbow Carrot Napoleon

NGI was thrilled to participate in the James Beard Foundation’s 7th Annual Leadership Awards earlier this week. These awards are given to leaders in the food industry who have demonstrated the important and complex realms of sustainability, food access, and public health. Chef Olivia Roszkowski developed the unique hors d’oeuvre recipes for the event, keeping sustainability […]

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