‘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 data.

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, of our relationship to foods and a good mastery of the different techniques of cooking. We can promise that with practice you will acquire the necessary confidence in implementing this discipline in your life.

AUTUMN SEASONAL KITCHEN
with 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 Concord Institute for 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.

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.

In our cooking classes we use the following foods:
• organic vegetables
• organic whole grains
• organic pulses and beans, as well as tofu or tempeh
• organic sea vegetables
• organic natural sweeteners (we do not use sugar)
• organic nuts and seeds
• occasionally seafood, a small amount of organic dairy foods.
• cultured foods (fermented pickles foods)

Course Details
Fee: £395 (deposit: £100, non-refundable)
Venue: Concord Institute

Dates
Sunday September 5 – Saturday September 11
4 evenings (Monday, Tuesday, Thursday, Friday) and 2 weekend days (8 sessions)