‘What is one hour of cooking in your life? Just a moment. And that moment is your life in the making.’
Jean Torné

What we eat significantly affects our wellbeing. At Concord Institute we have developed an approach to cooking and nutrition which supports people in maintaining a balanced wellness in the long term.

We provide a series of cooking programmes to help individuals make food choices that work for them. Using high quality ingredients, mostly organic, we learn how to cook simple and easy to reproduce dishes based on cooking traditions of the five continents, following concepts of eastern/western nutrition (macrobiotics) as well as modern dietary understanding.

While practising the art of cooking ‘hands on’ we examine a variety of myths regarding nutrition and question popular beliefs and assumptions, eg ‘Is low fat always a good thing?’, ‘Is salt a bad thing?’, and many others.

A healthy diet requires a sound understanding of the nature of foods and your relationship to them, mastery of the different techniques of cooking and choosing foods and techniques that are appropriate for the season and for your condition. We can promise that with practice you will acquire the necessary confidence in implementing this discipline in your life.

Winter Seasonal Kitchen

with Jean Torné

Jean Torné is renowned for his ability to share his hands-on experience of cooking and to inspire his students to explore new flavours, textures and foods from various traditions and cultures as well as bringing people to understand the essential relationship between nutrition and wellbeing.

In this class you will learn:

• To cook and eat more consciously
• How to choose foods judiciously
• How to prepare meals that are fresh, simple with clear and distinct flavours and crisp and satisfying textures
• How to have more energy through food
• How to prepare health-supportive meals
• How to cook basic foods like whole grains, pulses, seaweeds
• And of course you will add new, exciting recipes to your cooking repertoire.


About Jean Torné

Jean Torné has been involved in Classical and Natural Food cooking for 35 years. He directed two Natural Food restaurants in Paris, France (1979) and Antwerp, Belgium (1981). He founded his first natural food cooking school in 1990 at the 'Centre for Well Being and Creativity' In Kiental, Switzerland, and was Head Chef from 1986 to 1996. In 2003 he opened a new cooking school as a branch of the Concord Institute of Integral Studies in London, which he directed until 2008. Jean Torné has taught and catered in many cities in France, Belgium, Austria, England and Switzerland. He has had the opportunity to cook in several prestigious restaurants in Paris and Lyon. He continues to travel throughout Europe to cook and teach.


Special Invitation: ‘A Year of Wholefood Cooking’

Jean Torné's course can be taken alone or booked as part of a full year of wholefood cooking training with some of the world’s leading Macrobiotic and wholefood cooking teachers, including Mutsuko Johnson and Melanie Waxman. Discounts will be offered should you register for subsequent Seasonal Kitchen courses, but to gain a comprehensive and in-depth training we encourage you to experience all four Seasonal Kitchen courses over the span of a year, available at the maximum discounted total price of £1400. Call Concord Institute on 020 7607 1140 to book your place, or contact Kevin Helas for more details: kevin@wholefoodkitchen.co.uk or 07979 756948.

Course Details
Fee: £395 (deposit: £100, non-refundable)
Venue: Concord Institute, Unit 2-4, Thane Works,
London N7 7NU

2012 Dates
January 22, 23, 24, 26, 27, 28
4 evenings (Monday, Tuesday, Thursday, Friday)
and 2 weekend days (Sunday and Saturday)
making 8 sessions in total