Public ClassesChefs' Training Program
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 4: Principles of Balance

This series of lectures will introduce you to an entirely new way of thinking about food and illustrate how to use diet as one of the tools to improve the quality of your life.  You'll learn the principles of underlying the school's cooking classes, including:

  • Criteria for healthful food selection
  • Basic principles of nutrition
  • The art of creating balanced meals
  • The principles of opposites
  • Five-Phase Chinese Dietary Theory
  • The acid/alkaline balance


You'll understand how to avoid binges and cravings, increase your energy, cope better with stress, and generally imrove your health. (Register for the Basics 1-4 package and save $75. Call 212 645-5170 ext. 4)

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  • Monday, June 9, 6:30 pm - 9:30 pm
    Monday, June 16, 6:30 pm - 9:30 pm
    Monday, June 23, 6:30 pm - 9:30 pm
    Monday, June 30, 6:30 pm - 9:30 pm
    Space AvailableClass Code: 4a_SS14

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