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Natural Gourmet Institute for Food & Health

Jill Gusman, author of Vegetables from the Sea, is a veteran chef instructor at the NGIHCA. She brings over 20 years experience, commitment and passion to teaching about natural foods and health. Jill is also a food writer, lecturer, private chef and avid gardener. A graduate of the Kushi Institute, Jill combines traditional whole food preparation with macrobiotic and ayurvedic philosophy into everyday cooking. She has appeared on Discovery Health, NPR programs across the country and taught at the Henry Ford West Bloomfield Hospital in Michigan. Most recently she created “Kids in the Kitchen” for Kidzone TV at Mt. Sinai Hospital. Jill loves the great outdoors and is a wild food enthusiast.

 

Health-Supportive Cooking & Specialty Classes / Basics 1-4

Basics 1: How to Begin
Demonstration and Lecture

Explore the vast variety of health-supportive foods including whole grains, beans, sea vegetables, condiments, oils and natural sweeteners; why we use them and how to gradually stock your pantry with these high-quality staples. In the first session, we'll discuss the ABC's of menu planning and how to create nutritious balanced meals that leave you free of cravings. In the second session, we'll apply the principles and demonstrate a variety of cooking techniques as the instructor prepares a complete and satisfying vegetarian meal with dessert for all to enjoy. In the all-day class, the cooking demonstration and meal will precede the afternoon lecture.  (Register for the Basics 1-4 package and save $75. Call 212 645-5170 ext. 4)

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Fee:$170.00
  • Monday, April 21, 6:30 pm - 9:30 pm
    Monday, April 28, 6:30 pm - 9:30 pm
    Space AvailableClass Code: 1a_SS14
Other classes for this course are also available:
  • Saturday, June 28, 10:00 am - 5:00 pm
    Space AvailableClass Code: 1b_SS14
  • Tuesday, August 5, 6:30 pm - 9:30 pm
    Tuesday, August 12, 6:30 pm - 9:30 pm
    Space AvailableClass Code: 1c_SS14

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