"Stay curious."
Biography
Celine Beitchman has a master's in clinical nutrition, a bachelor's in film, and a Level 3 wine certification from WSET.
She was an instructor, curriculum developer and director at the Natural Gourmet Institute for 10 years, studying under the school's founder, Annemarie Colbin, Ph.D., and solidifying her expertise in nutrition education for healthcare professionals, chefs and home cooks.
Chef Celine’s prior experience includes catering, kitchen production, operations, and management, as well as working as a private chef, line cook, garde manger, food stylist and pastry chef.
She has appeared in Bon Appetit, Consumer Reports, Delish, EATER, Eating Well, Martha Stewart Magazine, Men’s Journal, Physician’s Committee for Responsible Medicine, The New York Times and YAHOO news 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.
"I look at wine, food and nutrition as a continuum," Chef Celine says. "I'm 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
- New York Times: 5 Nutrition Grains Experts Want You To Try
- Salon: What’s in Season in May? 4 ingredients to cook with right now
- Delish: 8 Easy Swaps To Add More Fiber To Your Diet, According To Nutritionists
- Yahoo! News: What’s the Healthiest Rice? See Why ‘Forbidden Rice’ Makes the List
- EATER: The 11 Essential Kitchen Tools For Beginners, According To Cooking Instructors
Affiliations/Memberships
- American College of Nutrition
- Center for Science in the Public Interest
- The James Beard Foundation
- New York Nutrition Educators Network
- WSET Level 3, Award in Wines
Specialties/Areas of Interest
- Sustainable Food Systems
- Health-Focused Food Writing
- Personal and Public Health
- Whole Foods Cooking
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 Read Food Labels (According to a Nutrition Expert)
- Miso-Marinated Tofu Recipe: How To Boost Flavor in This Plant-Based Protein
- How to Make Almond Milk at Home (with Just 2 Ingredients)
- 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
- Whole Grains Are Your Friend — Here's Why
- Meet Chef Celine Beitchman, ICE Director of Nutrition and a Woman on a Health-Supportive Mission
- How to Get Your Essential Proteins
