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Demonstration, Hands-On

Basic Cooking Techniques: 2-Week Intensive Course

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Thursday, August 10

9:30 am - 4:00 pm

NGI’s two-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, and indoor smoking. Students will be introduced to knife skills, pastry technique (including vegan and gluten-free desserts), raw foods, fermentation, and vegan umami, as well as global cuisines like Indian, Italian, Japanese and Middle Eastern. Traditional healing cuisines, such as Ayurveda, will also be featured.

Check out this Facebook album to see photos of the 2014 run of the program.

This course is eligible for 60 Continuing Professional Education (CPE) credits for Registered Dietitians. 


Dishes We'll Cover

This is a sampling of dishes that will be covered throughout the course:

French Omelets With Assorted Fillings
Grilled Asparagus With Roasted Pearl Onions And Shiitake Mushrooms
Arame Caviar
Muhammarah With Fresh Pita Bread
Cucumber Avocado Soup
Lacto-Fermented Cabbage-Caraway Sauerkraut
French Spinach Salad With Tarragon-Mustard Vinaigrette
Spiralized Herbed Beet Salad
Vegan Nori Maki And Colorful Inside-Out Rolls
Zucchini Peanut ‘Noodle’ Bowl With Local Sprouts, Sriracha String Beans, Lemongrass Tofu & Tamarand Cashews
100% Teff Injeera With Lentil “Wet” Stew
Summer Vegetable Curry
Cauliflower Masala With Turmeric, Black Mustard Seed And Cumin
Persian Style Short-Grain Brown Rice With Parsley, Mint, Almonds And Golden Raisins
Summer Vegetable and Tempeh Kebabs
Red Lentil and Rice Burgers With Cilantro Sauce
Spiced Chickpea-Tomato Stew With Spinach
Spicy Porgy With Jalapeno And Mushrooms
Baked Wild Salmon
Chicken Biryani
Vegan And Gluten-Free Berry Custard Tart With Sesame Crust
Vegan Coconut-Cardamom Ice Cream
Raw Hazelnut-Cinnamon Milkshake

Class Schedule

Monday - Friday, August 7 - August 11,
9:30am - 4:00pm
Monday - Friday, August 14 - 18,
9:30am - 4:00pm

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