Modern Macrobiotics -

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Hands-On, Lecture

Modern Macrobiotics: A 2-Day Intensive Course

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Monday, August 8

9:30 am - 4:30 pm

Through a Macrobiotic lens, Chef Jill Burns will discuss how delicious, diverse everyday home cooking, supports vitality on emotional, mental and physical levels. This is a modern and dynamic approach to macrobiotic principles, that encourages personal flexibility and takes into account individual differences and dietary needs when choosing which foods and lifestyle habits are best.

In this 2 day course, You will learn the origins of macrobiotic principles, as taught by George Ohsawa and Michio Kushi, such as conditions of health; order of the universe; and food energetics, including how to apply these to your everyday life. These essential principals are the foundation for healing ourselves, beyond food. Jill will expand your understanding of how we interact with the natural world while dispelling common misconceptions about Macrobiotics, such as: it is a restricted diet; animal foods are not needed; the over use of vegetable oils, and other myths. Discussions will cover the role of including high quality dairy, animal foods, rich stocks and broths as a way to build and sustain health, if desired or needed. Each day you will enjoy thought provoking lecture and hands on cooking sessions followed by eating and socializing.

Through this lens, we can discover for ourselves, the art of balancing in relationship to our everyday life challenges, starting with daily food intake. Macrobiotic cooking incorporates whole natural foods of the highest quality with simple, traditional methods of preparation, while understanding the energetics of foods and how they can balance the body’s energies. Learning how different foods affect you is empowering and enriching for your mind, body and soul.

This course is eligible for 14 Continuing Professional Education (CPE) credits for Registered Dietitians. 


Dishes We'll Cover

Day 1 – Italian menu
Creamy Polenta
Maitake and Shiitake Mushroom Ragu
Garlic Wilted Escarole and Radicchio
Chicken with Pomegranate Glaze
Shaved Fennel and Citrus Salad
Chocolate Pistachio Chia Pudding

Day 2 – Asian menu
Golden Rose Ginger Rice
Spiced Chickpeas Stew
Caramelized Onions with Burdock Root
Beef Bone Broth
Marinated Kale with Creamy Sesame Umeboshi Dressing
Pickled Cucumbers
Vanilla Bean Kanten with Toasted Almonds

[the 2 animal protein dishes will be made from pastured animals]

About the Instructor

Jill Burns, chef instructor and author of Vegetables from the Sea, brings 30 years of teaching experience, passion and commitment to sharing her knowledge of food and health. She is a frequent consultant for health supportive web sites, food writer, lecturer and private chef. A graduate of The Kushi Institute, Jill also brings a unique approach to studies of health including Ayurveda, Herbal and Energy Medicines. She has appeared on Discovery Health, NPR programs across the country and has taught at the Henry Ford West Bloomfield Hospital in Michigan. Jill created "Kids in the Kitchen" for Kidzone T.V. at Mt. Sinai Hospital, and has taught children’s cooking classes in New York City public schools for two decades. Jill is also a faculty member at Maryland University of Integrative Health. She relishes spending time in the great outdoors, growing vegetables, and wild weed foraging.

Class Schedule

Monday, August 8, 9:30 a.m.- 4:30 p.m.
Tuesday, August 9, 9:30 a.m. - 4:30 p.m

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