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.
Nourishment Beyond the Plate | Holistic Cooking for Canines by Stacee Novotny, NC, HPHC
Content Summary Bauman College Nutrition Consultant Instructor Stacee Novotny, NC, HPHC (Holistic Pet Health Coach), explores how the core principles of holistic human nutrition extend to our canine companions. From... Read More
Holistic Chef Student Katelyn Ritchie Wins Best Presentation for Bauman College’s Summer Recipe Contest
Content Summary In this final installment of our 2026 Summer Recipe Writing Contest series, Bauman College celebrates Katelyn Ritchie, winner of the Best Presentation Award for her Summertime Tomato, Cucumber,... 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
Vegetarian Phở with Bok Choy + Rice Noodles
Vietnamese Phở Phở is a popular Vietnamese street food that consists of stock, noodles, herbs, vegetables, and beef or chicken. This veganized variation from Rouxbe Cooking School draws deep flavor from the… Read More