DATE: CATEGORY: Recipes

Student Spotlight + Recipe: Lavanya Srinivasan

What is your name and in which program are you enrolled? Lavanya Srinivasan, Nutrition Consultant Training Program Where are you from originally and what led you to Bauman College? I moved from South India to the U.S. nearly three decades ago and have lived mostly in the Midwest. About a year and a half ago, … Read More

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DATE: CATEGORY: Alumni

Alumni Spotlight + Recipe: Claire McCann

My name is Claire McCann and I am a Natural Chef and the Kitchen Manager at Bauman College. I always dreamt of going to culinary school, but I knew there was more to being a chef than long shifts on nights and weekends, fine dining, and tweezer plating. When I came across Bauman College’s Natural … Read More

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DATE: CATEGORY: Recipes

From “Say What!” to “Aww, Thanks”: The Idli Story

By Lavanya Srinivasan, Nutrition Consultant student Idlis, or savory rice cakes, are made from a combination of soaked lentils and parboiled rice that is ground and then fermented overnight. Growing up, I did not like idlis. Not that they weren’t good after school tiffins (snacks) or tasty additions to Saturday evening dinner, but because helping my mother … Read More

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DATE: CATEGORY: Gluten-Free

Student Spotlight + Recipe: Alana Haldan

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 was a graphic designer, spending most of my time behind a computer screen. Despite thinking of myself as a healthy eater, I felt overweight, tired, … Read More

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DATE: CATEGORY: Gluten-Free

Indian-Spiced Socca with Spinach, Mint + Coconut Chutney

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 is a gluten-free flatbread that originates from southern France. This recipe adds a twist to the traditional, simple street food by infusing it with savory … 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: 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: 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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DATE: CATEGORY: Gluten-Free

Student Spotlight + Recipe: China Kruip

My name is China Kruip, and I’m originally from Santa Barbara, CA. I started cooking in college and quickly became passionate about making my favorite recipes more healthy and creating my own recipes. After 4 years as an account manager in the commercial furniture industry, I was inspired to come to Bauman College specifically because of … Read More

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DATE: CATEGORY: Alumni

Sourcing Flavorful + Healthy Extra Virgin Olive Oil

By Claire McCann, Bauman College Alumni + Kitchen Manager My name is Claire McCann and I am the Kitchen Manager at Bauman College. My passion for food and desire to change our society’s relationship with food brought me to the Natural Chef Training Program in the fall of 2015. Around the same time, I started … Read More

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