"I found the course to be well formatted. It helped me to see a harmony between cooking and nature that should be respected. It has helped me understand the chemistry and alchemy of it all. I discovered how to trust my intuition, respect foods and equipment, and create balanced and beautiful meals all the while affirming my belief that simplicity shines"

- Jeff Dec

"The School of Natural Cookery is a unique program. This is where cooking begins, other schools teach recipes and technique, the School of Natural Cookery teaches you how to cook. As a graduate of two other programs I can honestly say that I refer back to my training at the School of Natural Cookery every time I cook. The training I received has consistently proved valuable in my growth as a chef."

- Monique Rugile

Photographer: Mariquita@unkai.com

Fundamentals of Savory Cooking

• knife skills
• technique and theory of cooking without recipes...The Language of Cooking™
• vegetable protein: tofu, tempeh, seitan and beans
• vegetables and sea vegetables
• whole dish grains
• soups
• sauces
• meal composition
• living foods
• kitchen maintenance

Bread

• conventional yeasted, sourdough, and natural-rise formulas
• basic bread forms
• flat breads based on ethnic prototypes

Repertoire

• ethnic cuisines
• optional use of animal protein
• build speed and coordination
• translation of recipes to the language of cooking

Basic Dessert

• cookies, bars
• scones, muffins
• pies
• cakes with frosting
• custard
• taught without animal products
• alternative flours and fats
• unrefined sweeteners

Gastronomy

• classic plating
• single portioning
• flavor and texture pairing
• classic sauces
• garnishing

Nutrition

• energetic nutrition
• how health works

Certificates

• National Restaurant Association Servsafe certification for food service management