Mastery of Whole Food and Macrobiotic Cooking

Facilitator: Jean Torné

Concord Institute is proud to announce a professional training course that aims to promote expertise and mastery in wholefood and macrobiotic cooking. It will be called the Mastery of Wholefood and Macrobiotic Cooking course.

The course will be a one-year in-depth study of wholefood and macrobiotic cooking under the tutelage of Jean Torne, world-renowned master wholefood chef and cooking instructor.

Wholefood cooking is an art. It requires imagination, creativity, an understanding of the world of food possibilities, and the technical cooking skills to combine and transform these gifts of nature into nourishment for body, mind and spirit. Seen in such light, it can be thought of as a form of modern-day alchemy. Authentic wholefood cooking aims through its offering to harmonise our relationship with the natural rhythms of the seasons, as well as restore and contribute to a healthy biological wholeness.

mastery of cooking with Jean Torne
mastery of wholefood cooking with Jean Torne

Jean Torne will guide his trainee-apprentices through a one-year course of study that will include the following elements:

The trainee-apprentice will:

And be qualified to:

Intention of the course:

The intention of the course will be for the trainee-apprentice to acquire the expertise and confidence to create and prepare wholefood meals that meet the highest standard in terms of menu conception, food quality, cooking methods, presentation, client sensitivity, seasonal awareness, budgeting, and equipment choices.

The food we eat should be fresh, healthy and have a natural taste. When a food is grown in rich, healthy soil, without the use of pesticides, herbicides and fertilizers, is kept closer to its natural state (unrefined) and once in the kitchen is well prepared, its integrity and ability to nourish remains intact. And when food has integrity, and is prepared with commitment, care and attention, it becomes more than just a delicious combination of ingredients.

The program will include printed recipes and other material, such as check lists, cutting sheets and charts.

Description of course and schedule

The course will consist of four separate training modules spread out evenly over a one-year period, corresponding with each of the four seasons. Each module will consist of three weekend sessions and eight weekday sessions. Five of the weekday sessions will be conducted by video as an online class. Each of the weekend sessions will be followed immediately with an in-centre weekday class for review of weekend material and further training. All training will essentially be hands-on both during the weekend sessions and the follow-up homework assignments and web-based online classes.

The home work will also include reading assignments and field research such as visiting farms, producers, attending exhibitions or conducting interviews; and documenting these with written or audio/video reports.

mas tery of cooking with Jean Torne
mastery of cooking


Summer Module: From 22nd July 2016
A module will include the three weekend sessions and eight weekday classes, five of which will be online classes scheduled for Tuesday evenings. Students will be expected as well to complete 50 hours of outside culinary training (externship). This could include catering for groups or organizations, or in-house catering for Concord events. Students should expect to spend a minimum of 15 hours per week on homework and individual research.


A final assessment will take place at the end of the course, currently scheduled for October 2016. This will take the form of preparing a 3-course meal for 30 guests (including the sourcing and preparation of all ingredients). Assessment will also encompass the aesthetics and mood of the dining experience, with special attention paid to dining environment, table layout, plateware, food servings, and seasonal expressions using art or music in relation to the meal prepared.

Course pre-requisite:

Having completed the iEvolve programme, the JumpStart or Foundation Course, and one or more of the seasonal cooking intensives. Exceptions may be made based on the discretion of the institute and/or instructor.

Dress requirements:

Students will be required to wear and comply with a simple basic dress code:
Chef coat or white chef t-shirt (2 jackets per person will be provided for the duration of program)
Chef pants not provided
Chef shoes not provided

Note: Two knives per participants and all aprons will be provided. Some additional small cooking material may have to be purchased by students themselves. A computer will also be needed for web-based classes and homework assignments.


Upon successful completion of the course, the student will be awarded a certificate of graduation by the Concord School of Culinary Arts that will vouchsafe his or her qualifications in the field of wholefood culinary arts.

Interested persons are asked to leave your contact details here to arrange an interview with Jean Torne using the form below: