Learn to make healthy meals that taste absolutely amazing, with this short course created by the renowned Culinary Institute of America.
The Everyday Gourmet: Making Healthy Food Taste Great
We totally get it. It's really hard to eat healthy in a world where cheesecake exists. But some of these meals might just surprise you. And there's always room for dessert.
Rated 5 out of
5
by
Jem3106 from
Enjoyed the course and learned alot!
The nutritional info was helpful and fits with the other information i have been learning. The definition of healthy....not just calories but the combination of micronutrients and balance for meals great advice. I wish there were some specific quantities for cooking but perhaps it will help me experiment a bit more. not a chef, not even a confident cook.
Date published: 2023-12-19
Rated 5 out of
5
by
JTR1000 from
Very Informative and thought provoking
We enjoyed the nutritional information as well as Chef Briwa's instructional recipes. We will definitely try some of these!
Date published: 2023-07-02
Rated 3 out of
5
by
triciay from
confusing
the opening chapter title does not match the course material, it is a mishmash
Date published: 2023-04-27
Rated 4 out of
5
by
AHM97 from
Very helpful tips and tricks.
This course provided several recipes and tricks that I now use on a weekly basis. I really enjoyed Chef Briwa's presentations. I do wish there had been about 4 more lessons to really round it out and provide some more variety. I was less interested in the Sonoma Smart Plate, but nutrition information is always helpful when trying to prepare a healthier menu.
Date published: 2023-01-17
Rated 5 out of
5
by
Thomas A from
Good idea to combine Chef Bill with the noted author of the Sonoma Diet books. Between the two of them, they provided a good overview of the why and how of healthy food.
My key takeaways from the course: encouragement to be creative In the kitchen, emphasized by their giving recipe ingredients but not amounts; the use of small amounts of high-flavor (and perhaps calorie-dense) foods such as cheeses to make a healthy dish more exciting and tasty.
I got a better grasp of several cooking procedures along the way, and lots of good ideas for what to keep in the pantry and how to work healthy foods into a busy schedule.
And it was fun to watch, beginning to end.
Highly recommended, and I will probably buy more of the Culinary Institute courses in the future.
Date published: 2022-12-15
Rated 5 out of
5
by
Meaghan from
Informative and engaging
The nutritional and cooking information in the course are really useful and practical. I learned a lot of helpful tips on cooking techniques and meal prep ideas. Some of the reviews seemed to indicate that a lot of the content was common sense but I didn't feel that way. I cook most of my meals but have never taken an actual cooking course, and thought the content was great. Even the information that I imagine to be 'common' was really good to have confirmed by experts instead of just wondering if there was much of a difference between the type of oat or grain that you eat. The tips on seasoning food to maximize flavor while keeping fat or sugar levels in reason were very interesting. Also, I appreciate the cooking ideas and techniques on cooking a lot (and skillfully) with grains and veggies and going into detail on how to do this easily and minimize cook/prep time. Being able to incorporate these foods into a meal in place of the easy go-to processed carbs and processed meats to build a much more nutritional dense plate is very inspiring!
Date published: 2022-12-14
Rated 5 out of
5
by
Anoush from
Great course
I got all cooking courses. One of them is this one. I learned a lot and like cooking.
Date published: 2022-11-10
Rated 4 out of
5
by
HalAt5204 from
Best for Newbies
This course was informative and interesting, but it would be best for someone who knew little or nothing about nutrition. The back and forth between the nutritionist and the chef was interesting, and we picked up several cooking tips (like, who knew lemon was so powerful!) and some of the recipes are on our list to try after the course.
Date published: 2022-06-12
Overview
About
Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena Farmers’ Market. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu and Practical Winery & Vineyard Journal.
Dr. Connie Guttersen is a nutrition instructor at The Culinary Institute of America at Greystone. A registered dietitian and culinary professional, and a leading expert on the health benefits of diets inspired by international cuisines, she earned her Ph.D. in Nutritional Physiology from Texas Woman's University. Dr. Guttersen is the internationally renowned author of the New York Times best-selling books The Sonoma Diet and The Sonoma Diet Cookbook, which combine the latest nutrition science with a whole-health lifestyle approach that focuses on food to maintain and improve vitality and heart health. A frequently sought-after media personality, Dr. Guttersen has appeared on national broadcast programs such as The TODAY Show, The View, and Fox & Friends, and she has also written on healthy food combinations and the joy of flavorful foods for publications including The New York Times; USA Today; the Los Angeles Times; and O, The Oprah Magazine. Dr. Guttersen has also consulted with a range of corporations and Fortune 500 companies-including Kraft Foods, Nestle, and Panera Bread-on food trends and using world cuisines for culinary inspiration.
Trailer
01: Good, Better, Best Strategies
Join Dr. Guttersen and Chef Briwa in the kitchen as they teach you just how easy and rewarding it is to think about, cook, and eat food from a healthier perspective. As Chef Briwa shows you surefire ways to transform an oatmeal breakfast, a salad lunch, and a fish dinner into more appealing and nutritious meals, Dr. Guttersen introduces you to the benefits of building your meals around the Sonoma ...
37 min
02: Nutritious and Satisfying Whole Grains
What is Mediterranean cooking? Start your exploration by learning to cook some of the small dishes that populate menus around the region. Watch as Chef Bill Briwa creates pinchos morunos, or skewered food in the style of the Moors; a brandade of salt cod, which is popular in many Mediterranean countries; and dolmas stuffed with rice.
32 min
03: Adding Flavor with Healthy Oils
How can you make the best choices when it comes to carbohydrates? Find out in this session that introduces you to the range of tastes and health benefits you can get with complex carbohydrates and whole grains. Explore the benefits of farro (which tastes great when toasted), bulgur wheat (perfect for tabouli), and quinoa (which pairs well with fish). Along the way, get tips and tricks on how to co...
32 min
04: Protein-Understanding Your Choices
One powerful key to nutrition: a balance between lean animal protein and nutrient-rich plant protein. In this session, gain some powerful tips and strategies for incorporating this balance and maximizing the flavor of vegetables. Along the way, you'll learn how to make delicious dishes for almost any occasion, including a colorful stir-fry and a fresh and wonderfully textured barley salad....
29 min
05: Powerful Micronutrients-Cooking with Color
Get a fascinating introduction to some ordinary foods whose health benefits make them extraordinary. Packed with vitamins and minerals, these "superfoods" truly confirm the ancient connection between food and medicine. Chef Briwa demonstrates how to tap into the power of these foods by providing you with step-by-step recipes for cooking a simple pasta dish with broccoli rabe and several easy salad...
33 min
06: Making Healthy Cooking a Lifestyle
Tie together everything you've learned in the previous sessions and get lasting insights into the importance of nutritious cooking for a healthy and happy lifestyle. Both Dr. Guttersen and Chef Briwa offer you in-depth advice on how to organize your kitchen, stock your pantry, practice mindful eating, and plan healthier options for meals, snacks, and desserts....
36 min
