Basic Cooking Techniques: 1-Week Intensive Course

The Natural Gourmet Institute’s health-supportive, plant-based career curriculum is now exclusively offered at the Institute of Culinary Education. Learn more about career training in Health-Supportive Culinary Arts at the new Natural Gourmet Center at ICE. Click here

Recreational classes, certificate programs, and Friday Night Dinners will continue through March 2019 at NGI’s Flatiron location. We have a lot of exciting programs scheduled, which are sure to sell out! We look forward to having the NGI community be a part of the final programs on 21st Street.

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Demonstration, Hands-On

Basic Cooking Techniques: 1-Week Intensive Course

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Monday, March 18

9:30 am - 4:00 pm

NGI’s one-week immersion course is designed for those committed to learning the fundamental skills of healthful cooking in a concentrated period of time. Each day, students will prepare delicious, balanced meals emphasizing high quality ingredients such as fresh vegetables, whole grains, beans, sea vegetables, seeds, nuts, unrefined oils (coconut and olive oils), and natural sweeteners (pure maple syrup and honey), with optional use of pastured eggs, sustainable seafood, chicken, and grass-fed dairy.

The course highlights a wide-range of professional culinary techniques, such as boiling, broiling, steaming, sauteéing, baking, blanching, pressure-cooking, grilling, roasting, pan-frying, pickling. Students will be introduced to knife skills, pastry technique, and some advanced techniques.

Similar to a concert or sporting event, a​ll NGI programs are date-specific​. Therefore, all single-session classes, multi-day programs, and dinners are non-refundable and cannot be rescheduled to a later date. If you are unable to attend a class or dinner, you are welcome to send someone in your place.

Please email if you are cancelling your registration or transferring your spot to another person. Students who cannot attend a class are eligible to receive the recipes and materials covered in class.


Dishes We'll Cover

This is a sampling of dishes that will be covered throughout the course (Recipes are subject to change):

French and American Style Omelets

French Spinach Salad with Tarragon-Mustard Vinaigrette

Fennel and Blood Orange Salad with Crushed Pistachio Coated ‘Cheese’ Medallions

Zaatar Dusted Hummus with Smoky Roasted Chickpeas and Warm Citrus Olives

Homemade Flatbread with Indian Cilantro-Coconut Chutney

Vegetarian, Vegan, and Gluten-free Pizzas and Toppings

Smoky Black Bean Soup with Cashew Sour Cream

Cream of Mushroom Soup with Shiitake Crisps

Indian Red Lentil Dhal with Curry Leaves, Cardamom, Coriander and Cumin

Japanese Azuki Bean-Squash Stew with Ginger, Soy Sauce and Rice Vinegar

Mushroom ‘Enchilada’ Bowl with Purple Cabbage Slaw and Pickled Jalapenos

Roasted Corn Tamales With Avocado Fries and Charred Tomatillo Salsa

Seared Tempeh, Three-Ways

Thai Black Forbidden Rice with Coconut Milk, Ginger, and Garlic

Persian Style Short-Grain Brown Rice with Parsley, Mint, Almonds and Golden Raisins

Poached Salmon in Tomato Ginger Broth

Roast Cauliflower and Celery Root in a Chili Tamarind Glaze

Mushroom and Kale Vegan Mac ‘n’ Cheese

Vegan Chocolate Chip Cookies

Gluten-Free Chocolate Bundt Cake

Hazelnut Tuiles with Cashew Cream Filling

Matcha Nut and Seed Energy Bars

Assorted Vegan Ice Creams

Class Schedule

Monday - Friday
March 18 - March 22
9:30am - 4:00pm

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