Meatless Monday Demonstration, Monday, March 9, 3 pm – 3:45 pm,
International Restaurant and Foodservice Show, Jacob Javits Center, NYC.
Natural Gourmet Institute (NGI), the leading health-supportive culinary school, is partnering with Meatless Monday, a global movement to reduce meat consumption (a non-profit initiative of The Monday Campaigns), for an hour-long presentation during the International Restaurant & Food Service Show. Taking place in New York City’s Jacob Javits Convention Center March 8 through March 10, 2015, the Show is the only event of its kind that exclusively serves the restaurant and foodservice industry.
During the presentation, Meatless Monday’s Diana Rice, RD, will discuss the benefits of going meat-free one day a week; a few of which include a reduced risk of chronic preventable diseases like cancer, cardiovascular disease, diabetes, and obesity, as well as a reduced carbon footprint. Chef Olivia Roszkowski, Full-time Chef Instructor at NGI, will then demonstrate and offer tasting samples of a delicious meatless dish – Springtime Edamame and Black Quinoa Sliders with Avocado, Sprouts and Crispy Shallots. An alumna of NGI’s Chef’s Training Program, Chef Olivia has previously worked at The Mercer Kitchen and Momofuku Ssam Bar, and is a known master of root-to-frond cooking.
The International Restaurant & Foodservice Show brings together thousands of foodservice, restaurant and hospitality professionals from the Eastern U.S. market, and features over 500 leading vendors, as well as culinary demonstrations and education sessions.
“Natural Gourmet Institute is proud to participate in the International Restaurant & Foodservice Show this year. As a leading culinary institution, we are excited to spread the word about innovative healthy cooking techniques, and Olivia is the perfect chef for the task,” says Anthony Fassio, CEO of Natural Gourmet Institute.
The presentation will take place on Monday, March 9, 2015, at 3pm. Click here for more information.
About Natural Gourmet Institute
Founded in 1977 by Annemarie Colbin, Ph.D., Natural Gourmet Institute (NGI) is the leader in health-supportive culinary education. Natural Gourmet Institute’s Chef’s Training Program is a comprehensive and professional program that trains students to meet the growing demand for culinary professionals who are able to make the connection between food and health. NGI’s interactive and dynamic Certificate Programs are designed to give students first-hand experience and expertise in the areas of Writing for Food Media, Sustainable Meat, Culinary Tours, Culinary Nutrition, Sustainable Farming, and Food Entrepreneurship. Natural Gourmet Institute also offers public intensives, hands-on instruction, demonstrations and lectures for the healthy cooking enthusiast. On Friday night, the school is transformed into an intimate dining room, where Chef’s Training Program students and instructors prepare a three-course vegetarian Friday Night Dinner that is innovative, delicious and beautifully presented.
Follow Natural Gourmet Institute on Facebook and Twitter
Facebook.com/naturalgourmetinstitute
Twitter.com/naturalgourmet
NGI contact:
Jacqui Kauffman
Director of Marketing & Communications
Natural Gourmet Institute
212.645.5170 x 2332
jkauffman@nginyc.com
About Meatless Monday
Meatless Monday is a global movement with a simple message: once a week, cut the meat for your health and the health of our planet. Launched in 2003, Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with Johns Hopkins, Syracuse and Columbia Universities.
Free resources are available for chefs, restaurateurs and foodservice providers who want to launch Meatless Monday in their establishments.
Follow Meatless Monday on Facebook, Twitter and Pinterest
Facebook.com/meatlessmonday
Twitter.com/meatlessmonday
Pinterest.com/meatlessmonday
Meatless Monday contact:
Dana Smith
Project Director
The Monday Campaigns
dsmith@mondaycampaigns.org
646.878.0323
