About Celine Beitchman
Celine Beitchman was an instructor, curriculum developer and director at the Natural Gourmet Institute for 10 years. She studied under the school’s founder, Annemarie Colbin, Ph.D., and is an expert in nutrition education for healthcare professionals, chefs and home cooks alike.
Chef Celine has prior experience as a private chef and in special events, catering, kitchen production, operations and management. She’s worked as a line cook, garde manger, food stylist and pastry chef, and appeared in Bon Appetit, Brit + Co, HuffPost and Mind Body Green as a health food expert.
Chef Celine joined the Institute of Culinary Education in 2019 to teach Health-Supportive Culinary Arts career classes and coming professional development courses in culinary nutrition and food therapy. She has a master’s in clinical nutrition, a bachelor’s in film and a Level 3 wine certification from WSET. “I look at wine, food and nutrition as a continuum,” Chef Celine says. “I’m always able to find some meaningful connection, and I’ll help you find that, too. That’s my attitude when it comes to teaching.”
About ICE & Natural Gourmet Institute
Founded in 1975 by Peter Kump, the Institute of Culinary Education offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, professional certificate programs in The Art of Cake Decorating and Artisan Bread Baking, and other continuing education programs for culinary professionals. Our campuses in New York and Los Angeles offer ICE students the opportunity to develop their careers in two of the nation’s most exciting food cities. With a global curriculum, dedicated instructors, a strong record in job placements and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to begin or continue a wide range of careers.
America’s Best Culinary School* now offers America’s first nationally accredited health-supportive, plant-based curriculum. Annemarie Colbin, Ph.D. founded the Natural Gourmet Cookery School in her Upper West Side apartment in 1977, two years after Peter Kump founded his eponymous cooking school (now ICE) in an Upper West Side apartment. Both received rave reviews, grew, became accredited diploma programs and changed their names over the following 30 years. In 2019, the educational institutions collaborated to offer the Natural Gourmet Institute’s unique health-supportive approach to cooking at the Institute of Culinary Education, which cultivates creativity and innovation in every kitchen classroom. Aspiring chefs and food enthusiasts can explore ICE’s fifth and newest career program to customize their education in America’s culinary capital.
This episode has been sponsored by ICE.
Celine and I had a very wide ranging conversation, beginning on a common point of having lived in France, and things blossom from there. Celine has some really incredible stories from her life in food and cooking. We discuss:
- Celine’s Background and Professional Development
- National Gourmet Institute – what it is, what her role in it is, and more
- Her role as ICE Director of Nutrition, what that entails, what ICE is trying to do in that regard and why focus on health/nutrition and cooking, how it is different from the “traditional” way
- Living abroad
- And so much more
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