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secrets of dried mushrooms

Friday
2 February 2018
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.

the art of cooking methods

Saturday
3 February 2018
16:00 Maîtriser le feu ! 4h30

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

Cooking enhances flavor and savor. It reduces the risk of food-borne infections and frees up certain nutriments essential to our health. The art of mastering heat : one of the essential skills for any cook!

 

The first part of the class will explore how the different parts of food (water, fat, sugars, proteins) react to heat in predictible ways. Then we will look at the different forms of cooking: water, oil, dry heat and study the differences between them: poaching, boiling, simmering, steaming, sweating, stir-frying, frying, toasting and roasting... Each technique is part of a recipe, several of which combine techniques to get better results. To see a list of the dishes we'll prepare together, 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 practicing yoga since 2000 and teaching since 2002. An outgrowth of yoga, her study of vegetarian and macrobiotic cooking. Her culinary training comes primarily from the Kushi Macrobiotic Institute in Massachusetts and the Natural Gourmet Institute in New York City. In August 2017, she completed a certificate in Plant-Based Nutrition at Cornell University (USA). 

polenta

Saturday
10 February 2018
18:00 Doux, chaud, crémeux - miam ! 3h

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

In this class, you'll discover that polenta (corn grits) is not only delicious, but it can be prepared rapidly.

 

We'll serve it with a fricassée of mushrooms, dried tomatoes and smoked tofu - delicious !

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.

sweets without the sugar

Tuesday
13 February 2018
19:30 Douceurs du cœur 3h

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

Prove your love with sweets, in spite of the many problems associated with sugar? Is this really a thoughtful gift? Learn to cook with more natural sweeteners and go home with gourmet gifts to offer your sweetheart for Valentines Day!

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 practicing yoga since 2000 and teaching since 2002. Alongside her posture work came the study of vegetarian and macrobiotic cooking. 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. In August 2017, she completed a certificate in Plant-Based Nutrition at Cornell University (USA). 

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