What is your name and in which program are you enrolled? Amy Schiefelbein, Nutrition Consultant Training Program Where are you from originally and what led you to Bauman College? I… Read More
Looking for an alternative to hummus for your next dinner party? This Brown Lentil Miso Spread is the perfect umami complement to veggies, crackers, or even sandwiches. Miso is a… Read More
My name is Alana Haldan and I am a Natural Chef student with a passion for vegan, plant-based cooking, fermentation, and raw foods. Before diving into the culinary world, I… Read More
By Nina Johnson, NC, CPT Nina is a recent graduate of Bauman College’s Nutrition Consultant via Distance Learning Training Program, a professional member of National Association of Nutrition Professionals (NANP), and… Read More
An unusual, delicious, and exotic spread that will delight the senses with its savory and sweet notes. Try it on flatbread, crackers, or whole-grain bread, or simply enjoy by the… Read More
At our Open House this month, we’ll be serving up delicious, health-supportive samples of two recipes from our Natural Chef program: Indian-Spiced Socca and Spinach, Mint + Coconut Chutney. Indian-Spiced Socca Socca… Read More
A coconut lover’s dream, this simple cake is topped with dairy-free coconut whipped cream and contains grain-free coconut flour. The resulting dessert is moist, light, and a delicious showstopper at… Read More
Mushrooms, in combination with aromatic herbs and vegetables, lend a rich, earthy flavor to this stock that can be used in vegetarian dishes as an alternative to meat stocks. [b]Mushroom… Read More
In collaboration with Slow Food USA, Bauman College developed a recipe for their Meatless Monday Campaign. As part of this campaign, Anson Mills donated Sea Island White Flint Corn Grits… Read More