Cara Lanzi is a graduate of NGI’s Chef's Training Program and the proud owner of Simply Honest Kitchen (SHK). SHK is a private chef, catering and in-home cooking instruction business, which serves the tri-state area.

This complete meal can be made with just six ingredients (water, oil, salt and pepper excluded, of course).

Natalie Zises is a graduate of NGI's Food Therapy Certificate Program. As a professional chef and certified food therapist, she has found her passion in helping people incorporate healthy eating and self-care into their lives. Natalie believes that eating nourishing foods should be simple, fun and long-lasting.

NGI alumna and former chef instructor in the Chef's Training Program, Ann Ziata has been spending her summers with First Descents, preparing health-supportive meals for cancer survivors throughout the country. Here, Ann shares her humbling experience working as a chef with this nonprofit organization.

Simply Six is a recipe series in which we demonstrate how to create complete meals with just six ingredients (excluding water, oil, salt and pepper).

When chef Auguste Escoffier invented veal stock, he gave the world much more than just another starter for soups and sauces. Neither sweet, sour, salty nor bitter, its earthy savoriness changed cuisine forever.

Opening a restaurant is an aspiration many culinary students share. It is a challenging, yet extremely rewarding career path to take. Daniel Biron, a graduate of our Chef's Training Program, knew he wanted to pursue this dream after becoming aware of the relationship between food and health, and discovering a passion for cooking. With the tools he learned in culinary school and the experience he gained by cooking all over the world (including the famed Noma in Copenhagen), he recently took the leap to open his very own plant-based restaurant in his home country, Brazil. Read on to learn more about Daniel's culinary journey.