Be Well, Cook Well at NTI Cooking Series

Announcing The Be Well, Cook Well at NTI Cooking Class Series.

We invite you to attend our Be Well, Cook Well at NTI Cooking Class Series. These cooking classes are à la carte and available outside of our Natural Food Chef Program. They are hands-on and you’ll learn tips and tricks for prepping and timing, as well as cooking and knife skills. You will eat what you create and leave with a collection of fabulous recipes. Prepare to take your culinary skills to the next level.

Tickets are required to participate in class.

Cooking Class Location
NTI – Natural Food Chef School
1642 York Street
Denver, CO 80206

Please click on the links below for more information and to purchase tickets.

Be Well, Cook Well at NTI
Cooking Class Series 

No-Fuss Brunch Entertaining

Taught by Chef Lynda Lacher

Learn how to easily turn brunch into a delicious memorable occasion. Small brunches can be a nice, relaxed way to slow down and enjoy the company of family and friends – and you can use it as a way to showcase your skills and make a lasting impression. Perfect for those who feel uncomfortable cooking for others, brunch is a great beginner meal to learn to cook. This hands-on cooking class will teach you how to make it look easy and allow you to look like a pro.

Get Saucy

Taught by Chef Tracy Spalding

Demystify the art of sauce making! Begin your sauce journey with the fundamentals of French sauce making and then progress to contemporary sauces. This foundation provides the structure to create and adapt new taste combinations for healthy sauces to compliment a wide variety of foods. Explore the savory, international side of sauces – pestos, chutneys, salsas and curries. And of course, no sauce class would be complete without a good dessert pairing – basic crème anglaise, which can be adapted to many flavors. So let’s get saucy together and enliven ordinary dinners with new sauce companions.

Wrap and Roll

Taught by Chef Lynda Lacher

Wrap it, roll it, stuff it, fold it – It’s all about creating wonderful fillings and wrapping them like beautiful packages. Wraps are great for picnics, school lunches, traveling snacks, evening dinners on the deck, or just fun hors d’ oeuvres. In this hands-on class, explore a variety of techniques including crepes, wontons, sushi and grape leaves and become an expert in making these culinary “presents”.  Start fresh or transform leftovers in an inspired way. Who says you can’t play with your food? 

Sensational Salads

Taught by Chef Tracy Spalding

Salads are a great way to enliven your meals and add vibrancy to your daily routine with bright colored veggies perfectly matched to a variety of other toppings that tantalize all your senses. In this hands-on cooking class you will master the art of great salad making and learn how to assemble an orchestra of colors, flavors and textures. You will learn about balance and flair when picking ingredients from the bounty of the season. And, of course, bold international flavor profiles will be explored for dressing options.  This class will surely provide you with the essential techniques necessary to make every salad sensational!

Incredible Edible Eggs

Taught by Chef Tracy Spalding

Discover one of the most versatile foods to cook with and one of the least expensive sources of high-quality protein. Did you know that eggs have 6 grams of high-quality protein which helps sustain mental and physical energy throughout the day? One of the least expensive sources of quality protein, eggs can be used for breakfast, lunch, dinner, and even for dessert! Learn how to shop for eggs, decipher labeling, and cook a variety of dishes using this key player in many recipes.  With just a bit of practice, you will be able to prepare eggs like a pro.

Quick Bakes

Taught by Chef Lynda Lacher

Master two essential techniques for baking a wide range of quick breads. We all enjoy the wonderful aromas that fill the house when something delicious is baking.  Come and learn the all-important muffin and biscuit mixing methods. With just these two techniques you’ll be making biscuits, muffins, scones, and quick breads like a pro. Gluten-free alternatives will also be taught. Soon, that wonderful aroma of baked goods will be coming from your kitchen, often and with pride.

Image: Cilantro by Alyson McPhee is free for use by Unsplash