Our kitchen is at the heart of our culinary learning experience providing students with the chance to learn through experience while being guided by our passionate, well trained and accomplished teaching staff. All classes are taught by CSNN instructors who are trained chefs in addition to being Registered Holistic Nutritionist™ professionals. The kitchen is designed around a central Island for demonstration of techniques. Three large HD screens show close up images from the camera positioned above the demonstration area, giving all students a perfect view of the action at all times. Each student has their own workstation which is fully equipped with all the tools necessary to follow along with the lesson.
The Holistic Culinary Certificate has been designed to offer students a rich and diverse learning experience. You will learn new methods of food preparation, how to enhance the restorative qualities of food and gain a deeper knowledge of whole foods cooking and holistic health in general.
See our specialized classes below:
Learn the essentials of food safety, how to maintain a clean and organized kitchen, and the proper temperatures for cooking, cooling, storing, and reheating food. Basic knife skills will be demonstrated and practiced as students prepare a basic vegetable stock and garnishes. Learn tips for working efficiently and effectively along with the use of many standard tools and equipment found in a working kitchen.
You are introduced to a variety of grains and legumes and their nutritional benefits with a focus on optimal preparation with techniques such as soaking, sprouting, and fermenting of beans, nuts, grains, and seeds. You’ll be able to visually identify and name nutritional properties of a variety of ancient grains and legumes. Learn how to prepare them for optimal digestibility and gain confidence to expand the variety of your diet.
A variety of dishes will be demonstrated and prepared which illustrate how to create delicious recipes with grains and legumes which have been prepared for optimal digestion.
Welcome to the world of pickled, fermented vegetables and fizzy, live culture kombucha beverages. Learn how to make and incorporate probiotic and enzyme-rich foods and beverages into the diet. Learn the importance of probiotic foods in the diet for digestive and immune health as well as food traditions and importance of fermented and cultured foods in traditional diets compared to modern diets. This class also introduces quality salt and the functions of salt in the diet. Make sauerkraut through hands-on preparation. The class also includes demonstrations and tasting of kimchi and kombucha.
Bring home a kombucha culture to start making your own.
Bring two 500ml wide-mouthed mason jars with lid to take home a sample.
Continuing on from the basic knife skills already learned, more complex kitchen techniques will be introduced as well as how to identify, prepare, and cook a wide variety of plants that are cultivated, foraged, and wild-harvested. Learn how to properly caramelize onions, braise hardy greens, roast root vegetables, rehydrate sea vegetables, sauté, and steam as we prepare a plant-based feast.
This class is designed to provide the tools and insight on how to plan for and execute a successful week of healthy eating to incorporate personal tastes and recommended foods while considering time and budget.
Make dishes which will keep well in the fridge, are versatile, and which can be batch-cooked and frozen. We will also have an interactive discussion of the benefits and limitations of eating locally and seasonally.
This is a boot camp approach to the fundamental techniques used in raw food preparation as well as a discussion of the theory and nutritional pros and cons of this dietary paradigm. Hands-on practice will cover sprouting, dehydrating, juicing, raw “pasta”, nut milks, seed cheeses, and more to get you familiar with the products, tools, and recipes of raw cuisine.
Satisfy a sweet tooth with healthier alternatives and substitutions for commonly allergenic and trigger foods. The variety of sweet made can accommodate grain-free, raw, and vegan diets and even incorporates superfoods such as goji berries, maca, and raw cacao. See how to create a creamy texture without dairy and eggs. Nutrition information will be provided on a variety of natural sweeteners and how to use them in baking and raw desserts.
Addressing the specific needs of people who need to adapt their diets for growth and performance, whether they are recovering from illness or injury, expectant mothers, or serious athletes. A discussion of the similar needs and dietary approaches to support people in these situations will be discussed plus learn techniques and prepare recipes that are protein-rich and nutrient dense.
Learn how to make traditional bone broths to create a foundation for soups, stews, and sauces. Bone broths and vegetable broths are compared in preparation and nutrition qualities as students learn how to create delicious soups and stews using a versatile “recipe skeleton”. Beyond just how-to, learn the restorative benefits of bone broth and how to apply them to GAPS, paleo-type diets, and other health-giving protocols. Ethical sourcing of bones and animal products will be discussed and a local resource listing for finding quality meat and bones will be provided.
This class will provide a lens into how geography and climate have influenced the world’s major cuisines by providing not only different key ingredients, but also the herbs and spices which define their flavor profiles. Different cuisines have developed different cooking techniques and all have their inherent nutritional logic. Recipes selected to provide templates to prepare Indian, Mediterranean, or Southeast Asian dishes, or be able to adapt these for different ingredients and seasonings.