Celine Beitchman, Institute of Culinary Education
Chef Celine Beitchman is an expert in nutrition education for health care professionals, chefs, and home cooks alike, with a master’s in nutrition and integrative health. Beitchman was an instructor, curriculum developer and director at the Natural Gourmet Institute for 10 years and studied under the school’s founder, Annemarie Colbin, PhD. Chef Celine has prior experience as a private chef and in special events, catering, kitchen production, operations and management. She’s appeared in Bon Appetit, HuffPost, and MindBodyGreen. Beitchman joined the Institute of Culinary Education as director of nutrition in 2019 to teach health-supportive culinary arts classes and professional development courses in culinary nutrition and food therapy. Find her on Instagram.
All Contributions from Celine Beitchman, Institute of Culinary Education (5)
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See articleWhat Is Rhubarb and How Do You Use It?
Rhubarb has a distinctive flavor that plays beautifully in dessert recipes and more. Here’s everything you need to know to start enjoying it today. What Is Rhubarb? Rhubarb’s pink-hued, celery-like stalks are crowned by large green ruffled leaves. A member of the buckwheat family, rhubarb grows seasonally in mid-spring to late summer when bushels make […] -
See articleWhat Is Freekeh?
A staple grain in the Mediterranean basin, Middle East, and parts of Africa, freekeh is a type of wheat harvested when it’s still young and green. Like all cereals in the wheat family, freekeh contains gluten proteins, making it suitable for a wide range of culinary applications. Unlike other ancient wheat varieties (e.g., Italian farro […] -
See articleWhat Is Sorghum and How Is It Used? Plus, Recipes to Try!
Editor’s Note: In January 2019, the Institute of Culinary Education launched the Natural Gourmet Center, a plant-centric and wellness-driven culinary arts program. We’ll be featuring plant-based cooking tips from their instructors here. What Is Sorghum? Sorghum, like barley, rye, and wheat, is a cereal grain. The kernels (or grains) range in color from pale yellow […] -
See articleIngredient IQ: Squash Blossoms
Editor’s Note: In January 2019, the Institute of Culinary Education launched the Natural Gourmet Center, a plant-centric and wellness-driven culinary arts program. We’ll be featuring plant-based cooking tips from their instructors here. With summer comes the annual bumper crop of summer squash, and, at my home, zucchini takes center stage. Skewered and grilled, stuffed and roasted, grated into […] -
See articleIngredient IQ: Dandelions
Editor’s Note: In January 2019, the Institute of Culinary Education launched the Natural Gourmet Center, a plant-centric and wellness-driven culinary arts program. We’ll be featuring plant-based cooking tips from their instructors here. Kale and collards are all the rage, but if you’re looking for greens with character and bite, dandelions don’t miss a beat. Also […]
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