"Stay curious."
Biography
Celine Beitchman was an instructor, curriculum developer and director at the Natural Gourmet Institute for 10 years. She studied under the school's founder, Annemarie Colbin, Ph.D., and is an expert in nutrition education for healthcare professionals, chefs and home cooks alike.
Chef Celine has prior experience as a private chef and in special events, catering, kitchen production, operations and management. She's worked as a line cook, garde manger, food stylist and pastry chef, and appeared in Bon Appetit, Brit + Co, HuffPost and Mind Body Green as a health food expert.
Chef Celine joined the Institute of Culinary Education in 2019 to teach Plant-Based Culinary Arts career classes and professional development courses in culinary nutrition and food therapy. She has a master's in clinical nutrition, a bachelor's in film and a Level 3 wine certification from WSET. "I look at wine, food and nutrition as a continuum," Chef Celine says. "Im always able to find some meaningful connection, and I’ll help you find that, too. That’s my attitude when it comes to teaching."
Education
- M.S. Nutrition & Integrative Health, Maryland University of Integrative Health, 2018
- B.A. Film/Cinema/Video Studies, Hunter College, 1997
Work History
- Director of Nutrition Education and Chef Instructor, Natural Gourmet Institute, 2018
- Curriculum Developer and Lead Instructor of Culinary Nutrition certificate program, Natural Gourmet Institute, 2017
- NYSED Private Career School Director, Natural Gourmet Institute, 2016
- Curriculum Developer and Lead Instructor of Food Therapy certificate program, Natural Gourmet Institute, 2015
- Chef Instructor and public class instructor, Natural Gourmet Institute, 2005-2007, 2010
- Private Chef to Barnes & Noble founder, 2006-2009
- Special Events Operations Manager, Creative Edge Parties, 2003-2005
- Pastry and Catering Chef, The Golf Club of Purchase, 2001-2002
- Production Kitchen Manager, The Ainsley Harriot Show, 2000-2001
- Operations Manager, Daily Soup, 1996-1999
In the News
- Forbes: The Pantry And Freezer Staples You Should Be Stocking Up On, And What To Make With Them
- Martha Stewart: What Is a Plant-Based Diet? Experts Demystify This Buzzy Term
- Refinery29: The Ultimate Guide To Greens & The Best Ways To Eat Them
- HuffPost: How To Prioritize Your Pantry Cooking And Make Food Last Longer
- PureWow: What’s the Best White Wine for Cooking? Here Are the Top Bottles (and How to Choose Them, According to 3 Food Pros)
Affiliations/Memberships
- American College of Nutrition
- Center for Science in the Public Interest
- The Institute of Functional Medicine
- The James Beard Foundation
- New York Nutrition Educators Network
- TAP Integrative
- WSET Level 3
Specialties/Areas of Interest
- Food Systems and Sustainability
- Wine and Fermentation
- Food writing
- Personal and Public Health
Certificates
- Advanced Wine & Spirits Level 3, 2009-2010
- Food Therapy Counseling certificate, 2006-2007
- NYS Department of Health Food Handler's License, 2002
Celine Beitchman on the Blog
- How to Make Tofu
- ICE Alumna Gabi Chappel is a “Next Level Chef”
- ICE’s Women Chef-Instructors Reflect on Their Time in the Industry
- How to Plan The Perfect Valentine’s Day Meal
- What’s Good to Eat? with Celine Beitchman
- How to Use the Shiso Plant this Season
- Meet Chef Celine Beitchman
- How to Get Your Essential Proteins
- All About Grains
