Over the last year or so I've been teaching Korean cooking classes in New York City, and sometimes doing demonstrations in other cities, too. My class was featured in the New York Times Dining and Wine calendar, and everyone who comes has a great time and learns a lot. Interested in vegetarian culinary schools for 2015? Use our guide to find schools that specialize in vegetarian, vegan, and raw dishes!If you want your emphasis on healthy cooking, a few schools are leading the way. This trend has become more mainstream as interest in vegetarian and vegan cooking gains speed. The Natural Epicurean Academy of Culinary Arts in Austin offers one of the few plant-based, professional chef-training programs in the country! Some training in seafood, chicken and eggs:The Natural Gourmet Institute emphasizes traditional unrefined ingredients. The New School of Cooking offers a 3-day, 9-hour Basic Vegetarian course and specializes in seasonal cooking with local food.
In case you aren’t familiar, the Farm-to-Table add on includes field trips and a week of training and education at Blue Hill at Stone Barns in addition to our standard culinary curriculum.
The New Greenmarket Cookbook by Gabrielle Langholtz is sponsored by GrowNYC and tells the whole origin story of the markets with profiles of farmers and seasonally sorted recipes from a wide range of New York chefs and food writers including Ruth Reichel and ICC alums Jennifer King and Dan Barber.
The Greenmarket Cookbook by Joel Patraker & Joan Schwartz profiles the Union Square Greenmarket. Earth to Table by Jeff Crump and Bettina Schormann tells the story of their experience sourcing local ingredients and partnering with farmers and how that evolved until ultimately they were planting and harvesting their own crops. Health spas, resort hotels and retirement communities are just some of the many opportunities for the chef who wants to learn healthy cooking techniques.Since most schools are not entirely vegetarian, please consult with the Program Coordinator at the school about their requirements for vegetarians as to tasting etc.

It’s a personal passion of mine, so taking on this role here at ICC has been a real pleasure. Our current group of students recently went on one of my favorite field trips, to the Union Square Greenmarket. We partner with GrowNYC, a sustainability education non-profit, for a tour that adds many layers to the market experience. We were able to speak with David Graves for quite awhile, who began driving down to the Greenmarket from his farm in Becket Massachusetts in 1978.
The black dirt region is flat flood plain that was once the bottom of a giant shallow lake formed as the ice-age glaciers melted 12,000 years ago. You can spin it to the current month and see what is in season within 150 miles of New York City.
It also includes great suggestions for those who are new to the market shopping experience.
The book also contains profiles of chefs such as Heston Blumenthal and Thomas Keller explaining their relationship to farmers.
You can find fresh fruits and veggies year-round at the many outdoor markets and this encourages a vegetarian life style.
See Program Director for options to transfer guidance.The Heritage Restaurant serves sophisticated meals for the public prepared by students with modern and classic styles. Our tour guide, Kira Cohen-Milo, was incredibly knowledgeable about the history of the market and perhaps most importantly, she knew all the right questions to ask to get the farmers talking.
The flat plain is speckled with “islands” – isolated hills rising above the valley floor that once were, in fact, islands.

People who took my class and also watched my videos told me that they learned something they missed through YouTube.Keep watching my website, or subscribe to my blog, to learn about upcoming classes! GrowNYC operates all the Greenmarkets in the city – no small feat considering there are over 50 located in all five boroughs.
We learned about the changes in bee populations over the years and were able to sample one of his most unique offerings – the dandelion jelly.
Beyond Greenmarkets and education, GrowNYC also build and support community garden and organize recycling events.
I guess he didn’t mind opening a fresh jar for our group because he knew it would be a hit and several of us bought jars to take home.
Stewart has a lot of experience working with chefs so he was able to tell our group a little about how many professional kitchens operate in relation to market vendors.
We stopped by S & SO Produce farm, which boasted a whopping 5 tables piled high with vibrant root vegetables. Staff there told us that the nutrient rich soil improves all produce in different ways, lettuce is spicier and beets are sweeter.

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