Olivia Roszkowski, Institute of Culinary Education
Chef Olivia Roszkowski is a plant-centric chef, culinary educator, and recipe developer. After graduating from the Natural Gourmet Institute of Health and Culinary Arts’ Chef’s Training Program in 2010, she worked in acclaimed New York City kitchens, including Momofuku Ssam Bar and The Mercer Kitchen. She’s since worked in food media creating and editing content, and develops recipes as a consultant. Roszkowski instructed at NGI for six years and is pursuing her master’s in food studies at New York University. She joined the Institute of Culinary Education as a Chef-Instructor in Health-Supportive Culinary Arts in 2019. Find her on Instagram.
All Contributions from Olivia Roszkowski, Institute of Culinary Education (4)
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See articleWhat Is Buckwheat?
Buckwheat is a highly nutritious seed—not a wheat—that comes in multiple forms, including roasted groats (known as kasha), flour, and noodles (soba). Read on for more on soba and how to incorporate this nutritious whole food into your diet! Though frequently used culinarily as a cereal grain, buckwheat is actually a seed—it’s also a great […] -
See articleHow to Cut and Seed Pomegranate, Plus Tips for Using It
Pomegranate is a deep crimson-colored fruit that comes into season in the depth of autumn and is generally available through January. In ancient cultures, pomegranates were associated with prosperity or fertility, due to the fruit’s hundreds of ruby-red arils. Each sweet, juicy aril surrounds a white seed in the center, coming together to produce a […] -
See articleEverything You Need to Know About Shallots, Plus Cooking Tips
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. Shallots come in small, oval-shaped bulbs and are members of the allium family. Their light magenta-hued rings are covered with a tan, papery […] -
See articleCooking with Sage
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. Sage is part of the evergreen family and known traditionally for its affinity in Thanksgiving table dishes, such as stuffing. But its earthy […]
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