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Demonstration, Hands-On

Basic Cooking Techniques: 2-Week Intensive Course

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Thursday, March 9

9:00 am - 5:00 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 Macrobiotics and Ayurveda will also be featured. Students will take a field trip to the Union Square Greenmarket where they will learn how to plan a menu around local, seasonal ingredients.

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

A sampling of dishes:

Grilled Trumpet ‘Scallop’ Corn Chowder with Old Bay Chickpeas and Shiitake ‘Bacon’
Smoked Cashew Cream and Balsamic Pearls
Baked Eggplant Rollatini with Miso Basil Pesto and Crispy Capers
Spiralized Herbed Beet Salad
Vegan Caramel Swirl ‘Cheesecake’
Vegan and Gluten-free Berry Custard Tart with Sesame Coconut Crust
100% Teff Injeera with Lentil “Wet” Stew
Cauliflower Masala with Turmeric, Black Mustard Seed and Cumin
Swiss Chard Baked Falafel with Creamy Tahini Sauce
Vegan Nori Maki and Colorful Inside-Out Rolls
Black-Eyed Pea Salad with Lime Herb Dressing
Vegan Vanilla-Cardamom Ice Cream
Hazelnut-Cinnamon Milkshake

Class Schedule

Monday - Friday February 27 - March 3, 9am - 5pm
Monday - Friday, March 6 - 10, 9am - 5pm

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