Susan Baldassano is a graduate of the NG Apprentice Program (1987) and the Institute of Culinary Education (ICE) 2004. She is the former head chef at Angelica Kitchen (1988-90). Susan is the founder and director of To Grandmothers House We Go Cooking Tours and articles about her tours have appeared in many publications including The New York Times and National Geographic Traveler. For the last 11 years she has coordinated a popular Cooking Demo class at the Park Slope Food Co-op in Brooklyn. She is currently the Director of Education at the Natural Gourmet Institute for Health and Culinary Arts. Susan is also a member of the Board of Advisors and recipe tester for Gluten Evolution, a company that creates gluten-free mixes with healthy nutritional profiles.

Andrea Beaman is a whole foods chef, television personality, and the author of The Whole Truth, How I Naturally Reclaimed My Health and You Can Too! and The Eating and Recipe Guide --- Better Food, Better Health. Andrea has successfully healed her "incurable" thyroid disease with a healthy diet, exercise and alternative therapies. She has her own heath and wellness show called Wise Up! She studied at the Kushi Institute, Institute for Integrative Nutrition, and in her own healing kitchen. Andrea was also a contestant on Bravo's Top Chef (Season 1).

Peter Berley, former Executive Chef at Angelica Kitchen in NYC, is a private chef, caterer, and previous owner of the Fire Pond Restaurant in Blue Hill, Maine. Peter had been active in the natural foods movement for over 25 years. His food has been featured on the Food Network and Chef du Jour. He is the author of The Flexitarian Table: Flexible Meals for Meat Lovers, Vegetarians, and Everyone In Between (Houghton Mifflin, June 2007); Fresh Food Fast, A Modern Vegetarian Guide to Seasonal Menus in Minutes (Harper Collins, June 2004); and The Modern Vegetarian Kitchen (Harper Collins).

Peter Bongiorno, N.D., L.Ac. completed his medical and acupuncture training at Bastyr University, in Seattle, Washington. Prior to that, he worked as a researcher at Yale University School of Medicine and at the National Institutes of Health in Bethesda, Maryland. He currently teaches natural medicine at NYU, has private practices in Manhattan and Staten Island, and is a major contributing writer to the 3rd edition of The Textbook of Natural Medicine. His website is www.innersourcehealth.com.

Alexandra Borgia is a graduate of the New York Restaurant School and the CTP. She is an instructor in the CTP and has many years of restaurant experience, both as a chef and consultant. She is also a personal chef to clients with specific nutritional needs.

Loren Bruni graduated from the Institute of Culinary Education years after graduating from Peter Kump's Pastry Arts program. Once Loren discovered the raw foods lifestyle she knew she had found what she was looking for. She has worked in numerous fine-dining establishments including Pure Food and Wine where she became the sous chef.

Andrea Candeeis a certified master herbalist, holistic health counselor, and the author of Gentle Healing for Baby and Child…A Parent's Guide (Simon & Schuster/Pocket Books), 2001. She teaches and lectures at education centers and the New York Botanical Gardens and specializes in Lyme Disease. Andrea has created and hosted the TV and radio shows: The Healing Power of Herbs and Revealing Secrets for Mind and Body. Her website is andreacandee.com.

Leslie Cerier is a nutrition expert and consultant, gourmet vegetarian caterer and cooking instructor, author of Going Wild in the Kitchen, The Quick and Easy Organic Gourmet, coauthor of Sea Vegetable Celebrations, and editor of Taste Life! Organic Recipes. Leslie has developed recipes for organic food companies and individuals for the past two decades. She has published dozens of articles on vegetarian cooking, nutrition, and organic lifestyles and has a deep appreciation for sustainable agriculture. Her website is lesliecerier.com.

Annemarie Colbin, Ph.D., CHES, founder and CEO of this institution, is an internationally recognized health educator, author, consultant, and speaker, specializing in food and its effects on health. She is the author of several books including Food and Healing, which has been translated into six languages; The Natural Gourmet (both from Ballantine Books); and Whole Foods for Strong Bones (New Harbinger Publications) due out in late 2008. She writes a regular column for New York Spirit magazine, and lectures widely. Dr Colbin has won awards for her teaching, writing, educational work, and business activities. Her website is foodandhealing.com.

Jennifer Cornbleet is a graduate of Living Light Culinary Arts Institute and a nationally recognized raw food chef and instructor. Through her company, Raw-Food Cuisine, she offers lectures, classes, hands-on workshops, and consultations in the Chicago area and nationwide. Her first book, Raw Food Made Easy for 1 or 2 People, was published in September, 2005.

Fran Costigan, a veteran teacher, consultant, and recipe developer, is the author of More Great Good Dairy-Free Desserts Naturally. A graduate of the New York Restaurant School, the CTP, and a former pastry chef at several NYC establishments including Angelica Kitchen, Fran's background gives her a unique perspective from which to create absolutely delicious naturally sweetened vegan desserts that have inspired even hardcore sweet seekers to explore more healthful options.

Dina Cutrone is a graduate of NGIHCA's CTP and the Institute for Integrative Nutrition. She is co-founder with Carina Kuhl of TALL Order in NYC which offers private dinner parties, individual and group cooking classes, personal chef services, small event catering and healthy living programs. Her website is tallorderonline.com.

Ronald Dushkin, M.D. is a medical doctor practicing holistic medicine in New York City. He is a former physician at the Kripalu Center for Yoga and Health in Lenox, MA., and a charter member of the American Holistic Medical Association.

Katherine Farrell, R.D., C.D.N., C.D.E. is a Registered Dietitian, NY State Certified Dietitian/Nutritionist, and Certified Diabetes Educator. While Katherine specializes in diabetes and weight management, her areas of practice also include cardiovascular disease and hypertension, digestive disorders, prenatal nutrition, vegetarian nutrition and wellness. She provides individual nutrition counseling using an integrative approach.  Katherine is currently the director of nutrition services at a top investment bank based in New York City.

Judith Friedman is the Program Director of the NGIFH and an instructor in both the CTP and Public Classes. She is the owner and executive chef of Conscious Cuisine, a company that offers cooking classes to small groups and individuals, catering, and private cooking. She is a personal chef who specializes in cooking for people with challenging health conditions; more specifically, diabetes. Judith is also a graduate of the CTP.

Terry Frishman, M.B.A., is a graduate of Columbia University School of Business and is a food marketing and business consultant. She has won many awards successfully managing businesses and launching products for Kraft General Foods Corporation and Newsweek International as well as small and start-up businesses. Terry has served as a director on various boards and teaches food business classes, seminars, and workshops.

 

Geetha Ghai, a native of India with a Ph.D in Biochemistry, recently retired from Rutgers University Center for Advanced Food Technology where she was instrumental in establishing food and health initiatives.  She was appointed by the NJ Governor to sit on the NJ Minority and Multicultural Health Advisory Commission.  Traditional Indian home cooking is her passion and Geetha works to adapt it to the modern lifestyle.

Archana Gogna C.N.S, M.S., M.B.A., is a nutritionist with more than 10 years of experience in all phases of nutritional counseling. Her nutritional career began as a staff nutritionist at a multidisciplinary clinic where she worked with patients suffering from a range of chronic diseases including cancer, chronic fatigue syndrome, diabetes, arthritis, allergies, and cardiac conditions. She subsequently joined InVite Health, a small but highly regarded chain of nutritional pharmacies in the NYC area, and currently serves as their Director of Nutrition. Archana has hosted numerous radio broadcasts for InVite Health and teaches Human Nutrition at the NGIHCA.

Jill Gusman is the author of Vegetables from the Sea (Harper Collins) and brings over two decades of experience and passion to teaching gourmet natural foods classes, the macrobiotic way of living, healing through whole foods and catering. She is a whole foods chef instructor and lecturer at the NGIHCA, has been a featured guest on several NPR programs across the country, and was interviewed by Gary Null. She has appeared on Discovery Health and has created "Kids in the Kitchen" for Kidzone TV.

Terry-Anya Hayes is a writer, educator, and herbalist who leads plant and mushroom walks in NY and New England. Her love of wild foods and medicinal plants began at her grandmother's knee, but more recent teachers include Rosemary Gladstar, Christopher Hobbs, Peeka Trenkle, and of course the plants and fungi. She is a member of the Northeast Herbal Association and United Plant Savers, and a past president of the New York Mycological Society.

Edward Hoffman has spent his 14-year career in strategic planning and marketing across all channels of the food industry and has worked with many of the world's largest, most brand- centric companies. He founded The Varick Group to provide in- depth and personal brand positioning expertise and strategic marketing planning for clients of all sizes.

Myra Kornfeld is the author of the newly released The Healthy Hedonist Holidays: A Year of Multi-Cultural Vegetarian-Friendly Holiday Feasts (Simon and Schuster, October 2007) as well as The Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts (Simon and Schuster, September 2005) and The Voluptuous Vegan, (Clarkson N. Potter). She created inventive vegetarian cuisine at New York's Angelica Kitchen for six years, where she was also head pastry chef. A veteran teacher, consultant, and food writer, Myra is a frequent contributor to Vegetarian Times. She is also a graduate of the NGCTP and Peter Kump's Pastry Arts Program.

Carina Kuhl is a graduate of the Institute for Culinary Education and has worked at Per Se and Butter Restaurant in NYC. She is co-founder with Dina Cutrone of TALL Order in NYC which offers private dinner parties, individual and group cooking classes, personal chef services, small event catering and healthy living programs. Her website is tallorderonline.com.

 

Gabriele Kushi is the founder and president of Kushi's Kitchen in Minneapolis and author of Embracing Menopause Naturally (Square One Publishers). She is an internationally known lecturer, certified macrobiotic cooking teacher, holistic health consultant and daughter-in-law of Michio and Aveline Kushi. For over 30 years, Gabriele has educated people all over the world and is a recognized expert on healing with whole foods. She has certification from the Macrobiotic Educators Association and the Kushi Institute, serves on the advisory board of Earth Save International and apprentices with Native American healers. Her website is kushiskitchen.com.

 

Richard LaMarita has been a chef/instructor since 1986. He has been practicing and studying Ayurveda for 25 years. He holds a Master’s Degree from Maharishi Vedic University and has worked with accomplished Ayurvedic masters such as Maharishi Mahesh Yogi and Dr. B.D. TriGuna. He has led seminars on AyurVeda, Diet and Nutrition, Cooking, Yoga, and Meditation throughout the US, in Europe, and in Asia. Presently, he is a chef instructor at the Natural Gourmet Institute for Health and Culinary Arts. He also teaches classes in specialty and ethnic cooking and is a private chef.

Lisa J. Marcus, L.M.S.W., graduated with a Master's Degree from Yeshiva University Wurzweiler School of Social Work and is a graduate of the Barbara Brennan School of Healing. She has worked in both traditional mental health settings and private practice and her work emphasizes healing from eating disorders, body image issues, addictions, and guiding people in finding true nourishment in their lives.

 

Dave Martin attended Le Cordon Bleu in Pasadena, CA, and graduated with honors. While still in school, Dave formed his own catering company, As You Wish, and became the Executive Chef at XO Wine Bistro in Manhattan Beach, CA. He then won a coveted spot on Bravo TV's "Top Chef" (first season), became a finalist, and won viewers' hearts and palates with both his intensity and intense layering of flavors. Dave now resides in New York where he recently opened the restaurant Crave on 42nd and is catering and consulting for other restaurants. His website is chefdavemartin.com.

 

Jenny Matthau, President of the NGIHCA and NGIFH and Director of NGIHCA, is a 1985 graduate of the NG double Apprentice and Teacher's Training Programs. She was head chef of the NG's Friday Night Dinners during 1987-1988 and has worked as a private chef. She is responsible for curriculum development for the CTP, which includes the incorporation of current research/theories from the medical and scientific communities concerning food, health, and disease.

Mamie Nishide is a graduate of the Institute for Culinary Education and trained at Le Bernardin and Country Living Magazine. She is the sous chef to Annemarie Huste Dining Room and catering chef at Star Boggs restaurant. She teaches Japanese cooking to adults and children privately, in cooking schools and at Sur La Table, and has been making tofu for over 15 years. Mamie also does recipe testing and development as well as food styling for various magazines and corporations.

Elliott Prag is a graduate of the CTP. In the years following graduation he worked in many natural food restaurants in NYC. During this time he developed a private chef business that grew into a catering company. In 1999, Elliott began teaching at the NG in both the public classes and the CTP. In 2003, he moved to Bulgaria to be chef in The Balkans' first natural food restaurant, Kibea. After 2 years he returned to NYC and resumed teaching at the NG.

Barbara Rich graduated from the California Culinary Academy in 1994 after which she worked at the Zuni Café in San Francisco. Since moving to New York in 1997, she has worked for Anne Rosenzweig, Peter Hoffman, and was the executive chef at Danal in the East Village. Barbara teaches in the CTPand at The Art Institute of New York's Culinary School.

Susan Rubin, D.M.D., is director of A Better Way Holistic Health, a private health counseling practice in Bedford, NY. Her unique approach provides clients with effective drug-free solutions for a wide range of health-related concerns. Food and lifestyle changes are her biggest healing tools. Being a busy mom of 3 has helped her to create recipes and healthy strategies that work well in families with hectic lives. Susan is also the founder of the Westchester Coalition for Better School Food and featured in an upcoming film on school food called Two Angry Moms.

Peter Solomita is a graduate of the CTP. He has worked as a chef for Tuller Premium Foods and as a chef/business manager for Venture Catering. Owner of Groovalicious Inc., he is a caterer, personal chef and teaches individualized cooking classes. He has recently started a new venture, Little Buddy Biscuit Company, selling premium handcrafted cookies.

Cathy Walthers is the author of Raising the Salad Bar: Beyond Leafy Greens ---Inventive Salads with Beans, Whole Grains, Pasta, Chicken & More (Lake Isle Press, May 2007) and co-author of Greens, Glorious Greens (St. Martin's Press). A graduate of the NGCTP, Cathy is a cooking instructor and private chef in the Boston area and on Martha's Vineyard. She is a founding member of the Martha's Vineyard Slow Food movement and the food editor of the Martha's Vineyard Magazine.

Denny Waxman is an internationally known teacher, counselor and writer in the fields of health, natural healing and macrobiotics. In 1982, he gained world-wide recognition for guiding Dr. Anthony Sattilaro, then President of Methodist Hospital in Philadelphia, to a complete recovery from terminal prostate cancer. This experience is documented in Dr. Sattilaro's book, Recalled By Life. In 1997, Denny founded The Strengthening Health Institute and has an active health-counseling practice in Philadelphia and New York. He is also the author of 10 Steps to Strengthening Health (1997), The Great Life Handbook (2002), The Great Life Diet, published in January of 2007 by Pegasus Books, and is currently at work on The Power of Food. Denny was the recipient of the 2005 Aveline Kushi Award for recognition of his long-term service to macrobiotics.

Jay Weinstein is a graduate of the Culinary Institute of America and the author of The Ethical Gourmet (Broadway/Doubleday, 2006), The Everything Vegetarian Cookbook (Adams Media, 2002) and The Cup of Comfort Cookbook (Adams, 2002). Jay has worked in some of the finest restaurants on the East Coast including Le Bernardin. A contributor to The New York Times, Travel & Leisure, and numerous other publications, Chef Weinstein is passionately serious about culinary ethics, but he is equally serious about the pleasures of eating. Exceptional natural and sustainable ingredients play a central role in Jay's work and his repertoire includes influences from the country's finest chefs and educators, as well as from his own insatiable curiosity about undiscovered cuisines and ingredients.