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essential techniques

Saturday
7 October 2017
16:00 L'art de la découpe 4h30

80€
-10% for NATA card holders
Chef : Pamela Weber

If there's a skill to have in the kitchen, it's knowing how to use your knife. Here's the good news: you can totally learn this! In this in-depth workshop, you'll learn how to handle a knife and get training in the main ways to cut and slice vegetables to make your cooking prep easier. You'll spend less time working all while improving the end results. You'll even experience more fun while you cook : transform it from a chore into a pleasure. We bet you'll even fall a little bit in love with your knife... You'll also get to try some ultra-fresh, ultra-quick, ultra-healthy and ultra-tasty recipes from the veggies we'll cut in class. Wine is included with the meal! Don't miss this technical tune-up: you'll boost your confidence and your mood and leave with renewed enthusiasm for cooking. It's an investment that will keep providing dividends for the rest of your life!

Meet the chef!

Pamela Weber, founder of NATA and author of two books : Yoga Food (2016) and Renouer avec le rhytme des saisons (2017), has been studying vegetarian and macrobiotic cooking for over fifteen years. (Unless you count her first failed attempt at making a custard for her girl scout cooking badge way back in the day...!) In August 2017, she completed a certificate in Plant-Based Nutrition at the T. Colin Campbell Center for Nutrition Studies at Cornell University. Her culinary training comes primarily from the Kushi Macrobiotic Institute in Massachusetts and the Natural Gourmet Institute in New York City. She has been giving cooking classes at NATA since it opened in 2014.

secrets of dried mushrooms

Tuesday
10 October 2017
19:30 Concentrés de goût et de santé 3h

60€
-10% for NATA card holders
Chef : Senêt Weber

All types of mushrooms can be dried, a technique that preserves their appearence, color and subtle flavors. It also concentrates their heath-supportive qualities and taste. Discover tips for getting the most flavor out of dried mushrooms to use in your cooking all year round.

Meet the chef!

Senêt Weber has been studying three disciplines that come from the traditions of Chinese and Japanese medicine : shiatsu, macrobiotics and do-in. He studied for over ten years with Michio Kushi, leader of the macrobiotic movement in the 1970s and 1980s and translated Kushi's text on Oriental Diagnosis into French in 1982. Senêt has also been practicing yoga for over forty years, studying first with Jean Rofidal in his native Geneva, then with Gérard Arnaud in Paris. At NATA, he has been giving cooking classes on the fundamental ingredients for healthful cooking : miso, beans, seitan, sea vegetables...) and also on seasonal specialities (mushrooms, chestnuts...) since 2014.

getting meat off the plate

Wednesday
18 October 2017
19:30 Pour une transition alimentaire 3h

60€
-10% for NATA card holders
Chef : Pamela Weber

If you want to reduce or eliminate meat from your diet, you're probably asking yourself some natural questions: What to replace it with? Where will my protein come from? Will it be too bland / complicated / expensive / difficult? Will my family accept eating differently? Come discover some new products and dishes that will help you make the transition to a more fully plant-based diet.

 

Changing your habits is hard, but not impossible when you're armed with a little knowledge and some techniques! They will support your goal of building your health day by day.

 

For the menu, click on more details!

Meet the chef!

Pamela Weber, founder of NATA and author of two books : Yoga Food (2016) and Renouer avec le rhytme des saisons (2017), has been studying vegetarian and macrobiotic cooking for over fifteen years. In August 2017, she completed a certificate in Plant-Based Nutrition at the T. Colin Campbell Center for Nutrition Studies at Cornell University. Her culinary training comes primarily from the Kushi Macrobiotic Institute in Massachusetts and the Natural Gourmet Institute in New York City. She has been giving cooking classes at NATA since it opened in 2014.

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