Founded in 1977 by Annemarie Colbin, Ph.D., Natural Gourmet Institute (NGI) is the leader in health-supportive culinary education. Natural Gourmet Institute’s Chef’s Training Program is a comprehensive and professional program that trains students to meet the growing demand for culinary professionals who are able to make the connection between food and health. NGI’s interactive and dynamic Certificate Programs are designed to give students first-hand experience and expertise in the areas of Writing for Food Media, Sustainable Meat, Culinary Tours, Culinary Nutrition, Sustainable Farming, and Food Entrepreneurship. NGI also offers public intensives, hands-on instruction, demonstrations and lectures for the healthy cooking enthusiast. Each Friday night, the school is transformed into an intimate dining room, where Chef’s Training Program students and instructors prepare a three-course vegetarian Friday Night Dinner that is innovative, delicious and beautifully presented.
Rooted in Dr. Annemarie Colbin’s seven criteria for food selection (food should be: seasonal, local, whole, traditional, balanced, fresh, and delicious), NGI's curriculum empowers chefs, individuals and communities to be leaders in the conversation about food and well-being through the preparation of healthful and delicious meals. By making mindful and deliberate decisions about the ingredients they source, NGI advocates and utilizes a sustainable food system that respects the earth's natural resources and the people that make each meal possible.
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VP, Culinary Nutrition and Sustainability