Blog | Page 2 of 29 | Natural Gourmet Institute

Pantry Top Five Recipe Edition: Rice Vinegar

September acts as the new year for many with the relaxing summer ending and the pace beginning to pick up in our daily lives. This time of the year is the perfect time to start fresh and revamp your pantry. Just swapping out a few ingredients in your pantry can make a positive impact on […]

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Seven Recipes for Your End-of-Summer Barbecue

With Labor Day in a week and schools starting back up again, summer is officially beginning to wind down. But before getting nostalgic about the season ending, take advantage of these last few weeks of summer. We’ve spoken about the importance of community and the importance of sharing meals with others, so this weekend, take […]

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Thinking about Food and Marketing

I think about food a lot. I think about it on a professional level (I’m the head of marketing at Natural Gourmet Institute) and on a personal level (what’s for lunch?). Sometimes, I even dream about food (one night I woke up sitting upright in bed, hands poised in front of me as though making […]

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Aging Healthfully

I turned 39 a month ago. Today, as I write this, I’m sitting by a pond, surrounded by mountains, some of them covered by glaciers more than hundreds of thousands of years old. It’s all relative, but at the same time, things feel like they are changing. In some ways I feel younger than my […]

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Six Ways to Enjoy a Tasty & Healthy End to Summer

The days have been flying by, and it’s been a busy summer at NGI. We’ve run several successful Certificate Programs, we’re welcoming our second summer start Chef’s Training Program (CTP) on Monday, we graduated a couple CTP classes (we’re pushing 2800 alumni from almost 40 countries), and our kitchens have been filled with recreational classes […]

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Pantry Top Five Recipe Edition: Umeboshi Paste

One of the most frequent questions NGI chef instructors get is “What should I stock my pantry with?” Chef Elliott Prag shared his pantry staples on our blog where he went back to basics and thousands of years of Japanese tradition. One of the items on his list of staples is umeboshi paste, which is pureed pickled […]

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