We’re always looking to expand our community by working with like-minded people and organizations, which is why we’re excited to tell you about our most recent partnership, with Le Pain Quotidien.
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 locations worldwide, including over 70 in the United States. Like Natural Gourmet Institute, Le Pain Quotidien focuses on local, organic and seasonal cuisine, with clientele who are health-conscious and highly invested in the quality of their food.
This month, our very own Chef Olivia Roszkowski will be teaching a hands-on cooking class at Le Pain Quotidien (Flatiron location) with an emphasis on healthful and simple techniques that students can translate into their home cooking repertoire. Chef Olivia is a 2010 graduate of our Chef’s Training Program, and her culinary experience spans a handful of well-known New York restaurants, including Jean-Georges Vongerichten’s (The) Mercer Kitchen and David Chang’s Momofuku Ssam Bar.
Our next joint-effort class - taking place on June 16 - will be all about Cleansing and Detox. Chef Olivia will show the students how to create nutrient-rich concoctions utilizing whole, organic and seasonal ingredients, while also demonstrating knife skills. The chef will also discuss the nutritional benefits of juicing, how to select a juicer to suit individual needs, and teach the class how to balance flavors when blending their own custom elixirs. Additionally, the class will tackle making fresh and creamy almond milk, as well as a refreshing enzymatic fruit salad that’s perfect for the whole summer through. Class size is limited so reserve your seat now. We hope to see you there!
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.