New York, NY (PRWEB) October 16, 2014
Natural Gourmet Institute, the leader in health-supportive culinary education, is launching three new courses to add to their Certificate Program offerings: Writing for Food Media, Sustainable Meat and Culinary Tours.
Led by industry experts, these innovative programs are designed to give students the opportunity to enhance their education and gain expertise in numerous in-depth culinary topics.
“Since Dr. Annemarie Colbin founded the school in 1977, Natural Gourmet Institute has been pushing culinary boundaries” says CEO Anthony Fassio “with the launch of Certificate Programs, NGI is teaching students to look beyond basic culinary technique into how to integrate a holistic perspective of the food system into their culinary perspective.”
Led by Dawn Perry, Senior Food Editor at Bon Appétit, Writing for Food Media Certificate Program will teach students to develop concise, successful recipes appropriate for books, magazines and online media. During the 8-week course, students will write, develop and cook recipes to prepare them to be cross-tested, edited and photographed. In addition, students will hear from an impressive line-up of professional recipe editors, food stylists, and photographers, including Adam Rapoport, Editor-in-Chief at Bon Appétit and Mark Druckor, Restaurant Editor at Epicurious to learn what makes their jobs unique and what each looks for in a successful recipe. Tuesdays and Thursdays, February 26 – April 9, 2015 6:30 – 9:30pm.
Sustainable Meat Certificate Program students will learn the craft of ethical meat sourcing, butchery and fabrication. Offered in partnership with Dickson’s Farmstand Meats – one of New York City’s most sought after butcher shops – the course will provide students with a thorough understanding of grass-fed beef and pastured pork farming and butchery (including knife skills, whole animal breakdown, specialty cut preparation and charcuterie). The program will demonstrate how to raise animals with integrity, how animals fit into the ecology of the farm and the environment as a whole, how animal proteins fit into human health and diet, and teach respect through ethical handling and whole animal utilization. Farm Stay: March 19 – 20, 2015 Dickson’s Farmstand Meats: March 23 – 27; March 30 – April 1, 2015.
Culinary Tours Certificate Program: Led by seasoned culinary tour director and NGI’s Senior Director of the Chef’s Training Program, Chef Sue Baldassano, students will learn the fundamentals of one of the world’s most beloved cuisines on a six-day culinary tour of beautiful Oaxaca, Mexico. Throughout the trip, students will visit renowned restaurants and meet talented local cooks from whom you will learn traditional food preparation methods and recipes hands-on. The course will focus on classic dishes like tamales, mole sauces, corn, beans, tacos and much more. Students will also visit historical sites and meet local craftspeople – chocolatiers, weavers and knife-makers. Sunday, June 21, 2015 – Friday, June 26, 2015.
About Natural Gourmet Institute
Founded in 1977 by Annemarie Colbin, Ph.D., Natural Gourmet Institute (NGI) is the leader in health-supportive culinary education. Natural Gourmet Institute’s Chef’s Training Program is a comprehensive and professional program that trains students to meet the growing demand for culinary professionals who are able to make the connection between food and health. Natural Gourmet Institute also offers public intensives, hands-on instruction, demonstrations and lectures for the healthy cooking enthusiast. On Friday night, the school is transformed into an intimate dining room, where NGI’s Chef’s Training Program students and instructors prepare a three course vegetarian Friday Night Dinner that is innovative, delicious and beautifully presented. http://www.naturalgourmetinstitute.com
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