January 2018

Vegan Sushi and Beyond

Sushi is beloved for its quiet aesthetics and simple, straightforward flavors. Chef Hideyo Yamada raises the sushi bar by infusing traditional maki and rolled foods with dazzling hues, sublime flavors, and a wide variety of health-supportive ingredients. You’ll master the techniques of rolling in nori, rice paper and yuba, then soar beyond the basics to prepare a variety of traditional and contemporary Japanese rolled foods, including tazuna sushi (which looks like a colorful rope) and the mythical dragon roll. This…

Hideyo Yamada

Friday, January 19

6:30pm — 9:30pm

Hands-On

Basic Cooking Techniques: 1-Week Intensive Course

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,…

NGI Chef’s Training Program Faculty

Monday, January 22

9:30am — 4:00pm

Demonstration, Hands-On

Intensive

Vegan & Gluten-Free Baking

Whether you need a midday pick-me-up, a sweet after-dinner course, or a show-stopping centerpiece for your holiday dessert table, you’ll be sure to impress with these simple yet spectacular recipes. Join our NGI chef in whipping up some tasty treats from all-natural ingredients such as almond flour, maple syrup, coconut oil, agar, flax seeds, and fresh fruit. You’ll make buttery nut crusts, pastry cream from fresh almond milk, decadent brownies, and more. And yes, everything is vegan and gluten-free! Cancellation…

Elliott Prag

Monday, January 22

6:30pm — 9:30pm

Hands-On

Veganuary with the Vegan Roadie

The Veganuary class is designed to give even the most novices of home cooks a head start in the kitchen as they take a step forward in achieving their personal health and wellness goals. From crafty tricks on creating nut cheese sauces with ease from scratch to simply learning how to chop an onion properly – the basics are covered and students leave class with a new found confidence and enthusiasm towards the food they put on their plates. The intimidation factor often felt by…

Dustin Harder

Thursday, January 25

6:30pm — 9:30pm

Hands-On

Eating for Emotional Healing and Balance

Being in the city that never sleeps with hectic schedules, stressful lives, and nearly endless exposure to convenient meals has a major impact on our food relationships and why we choose the foods we choose. This class focuses on creating a food relationship based on nourishment and love. In this class, we’ll take a step back from the hustle and bustle to slow down; allowing us to physically and emotionally reconnect with our food. We’ll acknowledge factors that can damage…

Shauna Keeler

Thursday, January 25

6:30pm — 9:30pm

Demonstration, Hands-On

Food Photography for Bloggers

Join Alexandra Shytsman – recipe developer, food writer and photographer – for an immersion in all things food styling and photography. In this 4-hour workshop, Alex will provide beginner food bloggers and influencers with a starter kit for capturing food for digital media. We will cover the essential concepts of using a DSLR camera, lighting, equipment, composition, food and prop styling, and how to develop your own visual style. Whether you’re currently shooting on a smartphone or professional camera, for…

Alexandra Shytsman

Saturday, January 27

10:30am — 2:30pm

Lecture

The Art of Baking and Decorating Vegan, Gluten-Free and Soy-Free Cakes

Chef Hideyo Yamada will reveal that life without gluten, soy, eggs and dairy – can be life with soft, moist cakes with creamy piped and spreadable frostings. Everyone will love these delectable wonderfully-textured treats which use more health-supportive ingredients. After baking our cakes, we’ll learn how to make borders, flowers, and write sweet messages! Cancellation Policy FAQ

Hideyo Yamada

Monday, January 29

1:00pm — 4:00pm

Hands-On

Knife Skills

Learning to use a sharp knife properly and safely is essential to good cooking. You’ll prepare your meals in half the time as you effectively master knife techniques for mincing, dicing, slicing and more. You’ll learn how to select and care for your knives as well as how to sharpen and hone them along with your skills. A satisfying, seasonal vegan meal will be served from the ingredients you cut. Cancellation Policy FAQ

Cheryl Perry

Wednesday, January 31

6:30pm — 9:30pm

Hands-On

February 2018

Sensational Soups and Salads

Take your soup and salad creations to the next level. These entrée-worthy dishes are exactly what you need on days that you crave a simple yet satisfying meal. You will learn how to use complementary flavors and textures to compose dishes that are complex but never complicated, giving you a sensationally balanced meal. Cancellation Policy FAQ

Alexandra Borgia

Thursday, February 1

6:30pm — 9:30pm

Demonstration, Hands-On

Classic Mexican Home Cooking

South of the border cooking has become a staple in our everyday cuisine. If you are looking to learn new recipes and techniques in Latin American cooking, or just want to learn to perfect your favorite Mexican dishes this class was created with you in mind. Nibble on savory bites while enjoying a delightful tour of the sweeter side as well. Cancellation Policy FAQ

Jay Weinstein

Friday, February 2

6:30pm — 9:30pm

Demonstration, Hands-On

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