Discover a place where your love for holistic nutrition and culinary arts finds its home. At Bauman College, we’re more than a vocational school; we’re a community of like-minded individuals who believe in the power of nourishment. Immerse yourself in a journey that blends science, taste, and creativity, guiding you toward a rewarding career that embraces wellness, sustainability, and the joy of good food. Explore our blog to stay connected with the latest trends, inspiring stories, and expert insights from the heart of holistic nutrition and culinary arts.
Grilled Chicken Kebabs by Chef Martina Russial
Join us on Friday, June 26th at 10:00 AM PT / 1:00 PM ET with Holistic Chef Instructor Martina Russial and Nutrition Consultant Instructor Stacee Novotny as we celebrate the... Read More
Nutrition Consultant Nicole Andri Broke the Cycle of Malnourishment Through Bauman College
Content Summary Bauman College Nutrition Consultant Program graduate Nicole Andri shares her profound journey of overcoming a childhood of over-medication, chronic inflammation, and severe bacterial overgrowth. Now the founder of... Read More
Endive Spoons With Olive + Walnut Tapenade
Appetizer Class In the Farm to Table module of our Natural Chef Training Program, our students learn about the varieties of appetizers, how they can be used, and how to… Read More
Prickly Pear Chia Fresca
Cactus Pears The cactus pear or prickly pear is the fruit of the Opuntia cactus and can be used in salsas, smoothies, or this delicious agua fresca recipe from Decolonize Your… Read More
Alumni Spotlight: Laurie da Silveira
Our Alumni Spotlight this month features Laurie da Silveira of Vibrant Living, who shares her personal health journey and her experiences in the Nutrition Consultant Training Program.
Purslane Salad With Baked Beets
Purslane is a crunchy and tart weed that packs a nutritional punch. It is high in vitamin E, vitamin C, beta-carotene, and omega-3 fatty acids (ALA). Beets provide important minerals… Read More
Raw Spring Fruit Cobbler With Cherry Coulis
This raw cobbler is still as comforting as the baked version. Nut crusts are a staple in raw desserts, so learning how to make a basic, go-to nut crust will… Read More
Spring Pea + Mint Soup
The perfect puréed soup for spring, when peas are at their peak of freshness. The cashew cream is a non-dairy replacement for milk or cream, which is classically used in… Read More
What’s in Season in April
Farm to Fork This month, we’re focusing on spring produce, where to find it, and how to use it! Enjoy the guide below, get to know your local farmers at… Read More
Strawberry Rhubarb Crisp
Easier than pie but just as satisfying, crisps are quickly assembled desserts. It’s best to make this crisp with strawberries that are at the peak of ripeness. Not only will… Read More
Alumni Spotlight: Owen Dockham
Our Alumni Spotlight this month features Owen Dockham, owner and operator of Live Oak Strength + Nutrition, LLC in Emeryville, CA. Listen to Owen talk about his inspiring journey from… Read More