DATE: CATEGORY: Alumni

Alumni Spotlight + Recipe: Alicia Brasch

My name is Alicia Brasch and I was born and raised in the Bay Area. After living all over the world, in places such as Los Angeles, Japan, Minneapolis, Switzerland, and Seattle, I moved back to Northern California and now live in Marin County with my husband and three children. I received my B.A. in … Read More

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DATE: CATEGORY: Recipes

Root Vegetable Tagine

A simple and quick vegetarian version of Moroccan tagine. This combination of vegetables with sweet dried apricots and warming exotic spices makes this dish perfect for cold weather. The tagine is served over couscous, a grain dish made from semolina wheat, a staple food of North Africa that was developed by some of the first … Read More

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DATE: CATEGORY: Alumni

Alumni Spotlight + Recipe: Shoshanna Levy

My name is Shoshanna Levy and I am a recent graduate of the Natural Chef program. In 2008, I completed the Nutrition Consultant program and began my own consulting business, Rogue Food, where I realized I enjoyed cooking for my clients as much as, if not more than, sharing nutrition information and advice. I’m a … Read More

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DATE: CATEGORY: Gluten-Free

Coconut Vanilla Cake

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 any dinner party. Note: the center of this cake may sag, so it’s best to use a filling that will spread easily, like jam or … Read More

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DATE: CATEGORY: Gluten-Free

Mushroom Stock

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. Mushroom Stock   Save Print Author: Bauman College Serves: 2 quarts Ingredients 1½ Tbs olive oil 1 medium yellow onion, coarsely chopped 1 medium leek, sliced … Read More

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DATE: CATEGORY: Gluten-Free

Grits + Wild Mushroom Crostini With Balsamic Reduction

In collaboration with Slow Food USA and their Cook Up A Better Future Initiative, Bauman College developed a recipe for their Meatless Monday Campaign. As part of this campaign, Anson Mills donated Sea Island White Flint Corn Grits for chefs from around the country to create plant-based dishes as a way to positively impact climate change. … Read More

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DATE: CATEGORY: Alumni

Alumni Spotlight + Recipe: Shannon Redanz

My name is Shannon Redanz and I’m originally from southern California. I moved to the Bay Area in 2008 to attend San Francisco State University. After graduating with a degree in Nutrition and Foodservice Management in 2013, I knew I wanted to be a part of the food world. I’ve always been passionate about cooking … Read More

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DATE: CATEGORY: Paleo

Cashew Sour Cream

Cashews provide an excellent dairy-free base for creating dressings and creams, both savory and sweet. In this recipe, the combination of apple cider vinegar and lemon juice lends the perfect acidic punch to this nut-based alternative to sour cream. Cashew Sour Cream   Save Print Author: Rouxbe.com Serves: 1 cup Ingredients 1 cup raw cashews … Read More

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DATE: CATEGORY: Recipes

Student Spotlight + Recipe: Chau Wansze

While cooking began as a necessity for me, over the years, it has evolved into a passion. My name is Chau Wansze and in December 2016, I decided to take my passion to the next level by enrolling in Bauman College’s Natural Chef program. I chose Bauman for my culinary training because I see food … Read More

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DATE: CATEGORY: Gluten-Free

National Taco Day: Bauman-Style!

It’s October 4th and that means it’s National Taco Day! Tacos are loved all over the world and can contain any combination of protein, vegetables, and toppings. So, you know when Bauman College creates a taco, we want to include as many delicious, health-supportive veggies and legumes as possible, without sacrificing flavor. The Bauman Taco, … Read More

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