Back to the Kitchen: Cooking Techniques for Busy People | Natural Gourmet Institute
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Demonstration, Hands-On

Back to the Kitchen: Cooking Techniques for Busy People

Friday, March 23

6:30 pm - 9:30 pm


Sorry, this class is full! Please click the button below to be added to the waitlist.Join WaitlistBack to the Kitchen: Cooking Techniques for Busy People (3/23/18) 6:30-9:30pm$135.00

If you find yourself asking for more time in the day, but desire to cook simple delicious meals, this class was designed for you. Whether you are busy raising a family or navigating a successful career and building your brand or businesses, getting back in the kitchen is a great way to support and sustain your energy. This class was designed as a refresher course for busy people. Our menu is curated to be light, healthful with simple but useful techniques to keep your skills sharp.

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Dishes We'll Cover

Potato-Leek Soup

Long-Grain Brown Rice with Lemon Zest, Almonds, and Parsley

Creamy Polenta with Wild Mushroom Ragout

Romaine with Pear Tomatoes, Pine Nuts, Olives, Optional Parmesan (Balsamic Vinaigrette)

Quinoa with Pistachios Nuts, Scallions, Mint, and Chives

White Bean Stew with Garlic, Tomatoes, Potatoes, Vegetables

Berry Tart with Cashew Cream

Apple Crisp with Cinnamon Ice Cream

*This is a sample menu. Recipes are subject to change.

About the Instructor

Elliott Prag is a 1995 graduate of Natural Gourmet Institute’s Chef’s Training Program (CTP 32). Following graduation, he worked for several years in restaurants, as a private and personal chef, and had his own catering company. Elliott began teaching at NGI in 1999. He’s been a frequent contributor to Vegetarian Times and other food-related media. In 2003, he opened a plant-forward, market-driven restaurant in Sofia, Bulgaria, just because. He returned to New York in 2005 and started working full-time for Natural Gourmet as an instructor for the public and Chef’s Training programs. He’s also the Curriculum Development Manager for Chef’s Training.

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