Elisa Haggerty, an alum of the Natural Gourmet Institute's Chef's Training Program, shares her allergy-friendly approach to pancakes.

There are as many ways to pickle vegetables as there are vegetables to pickle. And summer is the perfect time to get started. Quick pickling, pickling and canning, and lacto-fermenting are some of the methods you can use, and within each method, there are countless combinations of flavors.

In 2014, on National Kale Day (October 1), the Natural Gourmet Institute asked its community to share their favorite kale puns on Twitter, using hashtag #NGIKalePun.

NGI grads open restaurants, work as private chefs, write books and blogs, and spread the health-supportive cooking message all over the world. Chef's Training Program alum Dustin Harder (CTP 235) is about to embark on a fantastic journey and he needs our help.

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.