Monday, January 22
9:30 am - 4:00 pm
Monday - Friday
January 22 - January 26
9:30am - 4:00pm
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.
Use code COOKTECH20 for 20% off!
This is a sampling of dishes that will be covered throughout the course (Recipes are subject to change):
French Omelets With Assorted Fillings
Middle Eastern Arugula Salad With Lemon-Mint Dressing And Sumac
Creamy Carrot Soup
Cucumber Avocado Soup With Fresh Dill
Japanese Azuki Bean-Squash Stew With Ginger, Soy Sauce And Rice Vinegar
Seared Tempeh With Cajun Blackening Spice
Pizza Dough: Basic, Spelt, and Gluten-Free Variations
Fresh Tomato Sauce and Vegan Mozzarella
Homemade Flatbread With Middle Eastern Za’atar
Thai Black Forbidden Rice With Coconut Milk, Ginger, And Garlic
Ratatouille With Quinoa
Roasted Butternut Squash With Rosemary
Traditional Dosa Batter
Cauliflower Masala With Black Mustard Seed & Cumin
Zucchini Peanut ‘Noodle’ Bowl with Lemongrass Tofu
Mushroom ‘Enchilada’ Bowl
Roasted Corn Tamales with Avocado Fries & Charred Tomatillo Salsa
Matcha Nut And Seed Energy Bars
Apple Pecan Crisp With Coconut Cream
Poached Pears Lemon Ginger Reduction Sauce
Vegan Coconut-Cardamom Ice Cream
Natural Gourmet Institute's Faculty
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