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Natural Gourmet Institute for Food & Health

FAQs

What skill level must I have to attend a cooking class?

We accept all skill levels in every class except where specifically noted. We offer demonstration classes (students observe as instructor prepares recipes); partial participation (students assist with some food preparation); and hands-on (students cook under the guidance of instructor).


What should I bring to class?

The only thing you need to bring with you, besides your enthusiasm, is a pen and notebook. We provide recipes, aprons, side towels, knives, and all equipment.


Do we get to eat any of the food that’s prepared?

YES! In every cooking class you are provided with ample tastings of each recipe that is prepared.

Is there a snack to eat when we arrive after work?

On weeknights we provide a light snack, tea, and filtered water to immediately calm your hunger. On weekends, we provide tea and filtered water. If you’re coming to a class on weekends, please eat before you arrive.

Do we get recipes to take home?

In all our cooking classes we provide recipes for you to take home. For all our lectures, we provide the instructors’ handouts.


Is wine served in cooking classes? If not, can I bring wine?

Alcoholic beverages may be made available for consumption in certain classes and class participants must be of legal New York State drinking age. Pregnant women, people who will be driving, and people on certain medications should not consume alcohol. If wine is not indicated as being served, call ahead as wine may not be recommended in certain classes.


Do I get to take home leftovers?

Unfortunately, at this time we do not have room to stock containers for leftovers.


How do I know if a class is vegan, vegetarian or flexitarian?

At the end of each class description, we list in parentheses which non-vegan ingredients will be used. After the description of a class, if there are no parenthesis indicating that certain non-vegan ingredients will be used, then the class is vegan. Sometimes it’s obvious that a certain class is not vegan, even if there are no parenthesis at the end of the description.


How should I dress?

For cooking classes, we suggest you wear comfortable clothing and close-toed shoes. Open-toed shoes or sandals are not allowed in hands-on and partial participation classes (for safety reasons). Sleeveless tops or tank tops are also not allowed (for hygienic reasons). If your hair is long, please tie it back. For demonstrations and lectures, these rules don’t apply.

 

What are the sanitation and safety rules in cooking classes?

We ask our customers to wash their hands with hot soapy water before touching food, and also to wash hands several times during the course of a class. If you cough or sneeze, touch your hair or other body parts, please go immediately to one of the hand-washing sinks and wash your hands again. If you are walking in the kitchen with a knife, keep the knife pointed down and at your side. NEVER walk with a knife in any other way. If you remove a hot pan or pot from the stove or oven, the proper kitchen etiquette is to say "hot pot" or "behind you." Nails should be clean. Please be considerate of others.


How old do I have to be to attend a class?

Our classes are intended for adults 18 years and older. We do have classes for younger age groups. Teens 16-17 accompanied by an adult may attend with Director’s approval.


Should I call to check availability before I mail or fax in my registration form?

Yes! We encourage you to call before you register by mail or fax so there are no disappointments if a class is already full.


How long is a credit voucher valid?

Credit vouchers are valid for one year from the date of original purchase. The voucher is used as cash so please keep it in a safe place.


How do I redeem a credit voucher or gift certificate?

Credit vouchers and gift certificates must either be mailed in or brought in to be redeemed. Call our Registrar at 212 645-5170 ext.4 for more information.


How far ahead do you recommend I register for a class?

We suggest you register at least two weeks before a class begins to get the class you want, although some classes fill long before that.

Basics 1: How To Begin

lecture/demonstration

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 we cook them. We’ll discuss the ABC’s of menu planning and how to create nutritious balanced meals that leave you free of cravings. 2 Mondays 4/21 & 4/28, 6:30 - 9:30pm. 

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