November 9 marked another milestone for Natural Gourmet Institute – 35 years since our founder Annemarie Colbin anticipated the current trend by starting a cooking school in her home that emphasized the connection between food and healing.
While “whole,” “local,” “seasonal,” “organic,” and “sustainable” are the watchwords of the day, they’ve been a way of life and a commitment for NGI instructors, students, and graduates for over three decades. 2500 Chef’s Training and several thousand public class students later, we’re still at it and growing stronger.
The anniversary celebration was held at the school with NGI staff, instructors, graduates, and students in attendance. Kudos and thanks go out to NGI staffers Mollie Berliss, Mark Mace, Brandon Reichert, Sue Baldassano, Jeri Rostron, and Merle Brown, who worked together to create a warm, memorable, and festive evening.
The evening kicked off with a reception featuring elegant seasonal appetizers prepared by Chefs Jay Weinstein and Olivia Roszkowski, with the help and talent of Chef’s Training Program students. While guests feasted, schmoozed, and reminisced, they were entertained by the quartet Violet (featuring our own Assistant Director of Admissions Meredith Minogue) and classical guitarist Rudolph Vernaz-Colas.
The evening was also an occasion for recognition. The Natural Gourmet Institute Award for Excellence in Health-Supportive Education went to two outstanding people in our field – NGI grad, chef and author Louisa Shafia and whole foods chef, author, teacher, and media personality Andrea Beaman.
Our founder, Annemarie Colbin, of course, was our other honoree. Check out our tribute video where colleagues, students, and instructors share their thoughts and feelings about Annemarie’s contribution, foresight and leadership in the field of health-supportive eating.
The evening’s festivities were capped by raffle prizes, courtesy of our friends at Maimonide of Brooklyn, Dirt Candy, Pure Food and Wine/Lucky Duck, Fort Reno, Palo Santo, and Chef Rich LaMarita. A gong ritual finished the ceremonial portion of the evening, followed by champagne and celebratory cupcakes topped with the stunning fondant creations of our graduate Sachiko Windbeil of Mimicafe Union. All in all, a good way to kick off the next 35 years.