Public ClassesChefs' Training Program
Natural Gourmet Institute for Food & Health

Celine Beitchman is an instructor, private chef and food stylist and holds an advanced certificate from the Wine and Spirit Education Trust. Trained at 3-star restaurants in Paris and New York, she honed her culinary skills in high-end catering establishments, retail food stores, natural food restaurants, bakeries, and private clubs. Celine has food styled for network TV, film and print publications. She is an instructor in the CTP and is committed to promoting sustainable health supportive food, passionate about whole foods cooking, and loves training and encouraging the next generation of chefs.


Health-Supportive Cooking & Specialty Classes / Cooking Techniques & Specialty Classes

Essential Cooking & Cutting Techniques for the Vegan, Vegetarian, and Flexitarian

This 4-part series focuses on basic cooking techniques and knife skills that bring out the most in vegan and vegetarian cuisines with options for the student who enjoys high-quality organic poultry and wild fish. Our chef instructor will guide you to a better understanding of how mastering proper cooking techniques can dramatically enhance the taste, look and nutritive properties of your food while learning how to cut a variety of vegetables, fruits and herbs for ease and efficiency in the kitchen.

Session 1 - Pressure Cooking, Steaming, Braising, Blanching: Pressure-Cooked Creamy Gingered Carrot Soup • Pressure-Cooked Chunky White Bean Soup with Garlic and Basil Pesto • Borscht with Dilled Cashew Sour Cream • Herb-Laden Streamed Grain Salads using Bulgur, Quinoa, and Whole Wheat Couscous with Blanched Vegetables and Almonds • Braised Hearty Greens using Green Kale, Collards and Lacinato Kale in Pressure-Cooked Smoky Chile-Infused Vegetable Stock with Blanched Carrot and Daikon Matchsticks. (Vegan)

 Session 2 - Boiling, Simmering, Wilting, Poaching, Reducing, Caramelizing: Simmered Bean Spreads: Lentil-Walnut, Edamame-Scallion and Minted Fava Bean on Spiced Spelt Crackers • Simmered Marinara Sauce with Assorted Whole Grain Pastas • Wilted Spinach, Swiss Chard and Beet Greens with Caramelized Onions • Poached Seasonal Fruit in Juice or Wine Reduction Sauce with Optional Raw Blue Cheese. (Vegan; optional dairy)

 Session 3 - Roasting, Grilling, Par-Boiling, Sautéing, Melting: Antipasti of Roasted Peppers, Roasted Garlic, and Smoky Baba Ghanoush with Assorted Whole Grain Breads • Grilled Portobello Mushrooms, Zucchini, Tempeh or Chicken Breasts • Sweet & Sour Sautéed Red Onion Relish • Par-Boiled and Sautéed Garlic-Herbed Potatoes • Grilled Pineapple • Chocolate Truffles. (Vegan; optional organic poultry)

 Session 4 - Stir-Frying, Broiling, Baking, Toasting: Assorted Vegetable Stir-Fry with Shoyu-Ginger Slurry Sauce • Toasted Sesame Seeds • Soba Noodles • Baked Brown Rice • Broiled Tofu or Wild Salmon with Lemon Caper Sauce • Baked Orange and Lemon Pressed Nut Crust Tarts with Cashew Coconut Cream or Freshly Whipped Cream. (Vegan; optional fish and organic dairy. Wine will be served.)





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Instructor: Celine Beitchman
  • Thursday, April 24, 6:00 pm - 10:00 pm
    Thursday, May 1, 6:00 pm - 10:00 pm
    Thursday, May 8, 6:00 pm - 10:00 pm
    Thursday, May 15, 6:00 pm - 10:00 pm
    Space AvailableClass Code: 17a_SS14
Other classes for this course are also available:
  • Monday, September 8, 6:00 pm - 10:00 pm
    Monday, September 15, 6:00 pm - 10:00 pm
    Monday, September 22, 6:00 pm - 10:00 pm
    Monday, September 29, 6:00 pm - 10:00 pm
    Space AvailableClass Code: 17b_SS14

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