The Natural Gourmet Center’s interactive and dynamic courses offer exclusive opportunities to gain firsthand experience and expertise in the areas of Food Therapy and Culinary Nutrition. Through...
Director of Culinary Research and Development Barry Tonkinson recently wrote about Noma's early implementation of fermentation to exclusively work with local ingredients and the ultimate impact of...
Wine enthusiasts of all levels can pursue this exclusive program approved by the Court of Master Sommeliers and led by Dean of Wine Studies Scott Carney, MS. Scott is on the Court of Master Sommeliers...
“I decided that to live a rich life, I wanted to develop my senses of smell and taste,” Scott recalls. When he stumbled upon an assistant sommelier role at Boston’s Bay Tower Room, it seemed ideal...
Here’s the step-by-step process: Set Goals First and foremost, what is it you are trying to convey and why should people listen to you? Are you starting a new catering or private chef business and...
“The instructors were extremely knowledgeable,” Geoffrey says. “Chef Kathryn Gordon was always saying, ‘you’ll get out of this what you put into it,’ and it was so true because there was so much...
In her last year of high school, Celine had the opportunity to apprentice at the Natural Gourmet Institute (NGI), which sparked her studies with Annemarie Colbin, Ph.D., who founded the school and the...
A veteran of Valrhona schools in Tokyo and Brooklyn, Nicolas specializes in chocolate. He’ll share his techniques for developing desserts and approach to formulating taste in this two-day plated...
Chef Peter has always loved sweets. His parents pushed him to become a pastry chef after primary school as he baked with his mom often. Peter’s pastry teacher, Nemethne Regos Eva, taught him to pull...
We caught up with Chef Kate to chat about her signature style and her biggest cake challenge in anticipation of her upcoming CAPS course at the Institute of Culinary Education. In Cake Carving: The...