Many sources claim that certain plant proteins need to be combined very specifically at every meal in order for the human body to utilize them as well as animal proteins. This theory is not exactly...
Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought in this arugula from her home garden and Chef Alex utilized it in this recipe.
When did you become interested in food and cooking, and how did you know NGI was the right culinary school for you? I've been fascinated by the food industry for a long time. While transitioning to a...
Read on to learn about her important work as a physician and why she pursued professional culinary training. Tell us about your professional background as a medical doctor. As a traditionally trained...
He gave us the fifth, but yet to be named taste, umami. A century later, umami led to scientific intrigue. Perplexed about the defining flavor of dashi, a traditional broth, Japanese scientist Kikunae...
Quick pickling is perhaps the easiest method with which to begin. Simply put, you pour a hot vinegar solution over some vegetables, let them sit and then refrigerate and eat them. Fermenting can be a...
At the Natural Gourmet Center at ICE, we use both fresh and dried herbs to add color and flavor to our savory and sweet recipes. We use delicate fresh ones, like parsley, mint, or cilantro, to top off...
Using stone fruits as a substitution for tomatoes is a no-brainer. They add a sweet twist on the traditional caprese, but have a similar texture and color to tomatoes nonetheless. In-season fruit is...
How did you know culinary school was the right step for you? I’ve always loved eating good food, ever since I was a child. As an adult - especially after becoming a health and lifestyle coach through...
Founded in Belgium in 1990 by Alain Coumont, Le Pain Quotidien is a bakery and restaurant that serves simple, wholesome and sustainable food in a relaxed and communal environment. They operate in 200...
