A Three-Day Workshop with Jean Torné

Mastering the realm of whole, natural foods cooking is a life-long path of passion, curiosity and commitment.

Going beyond the world of prepared food and the limitations of food fashion to discover and inhabit the space of a whole foods cook is an alchemical, magical journey.

It requires a continual stepping aside from everything we ‘already know’ to investigate cooking with our mind, body, intuition and Spirit. In short, to become a truly excellent cook, we require our whole Being.

Here at Concord Institute, we are fortunate that Jean Torné, one of the world’s true Wholefoods Master-Chefs, will be joining us to facilitate this long-weekend workshop.

Having traversed the paths of natural, wholefood and Macrobiotic cooking for almost fifty years, Jean’s experience and expertise is second-to-none. As well as guidance from the great teachers in the Macrobiotic tradition, Jean has trained at the best European restaurants, led his own kitchens, and explored the world of food and cooking through decades of teaching and training others.

For those who seek to develop their craft in natural food preparation, and who are drawn to the wisdom of Macrobiotics and ancient food traditions from around the world, this workshop is for you.

During this workshop, you will:

• Undertake six hands-on cooking classes, crafting a range of wholefoods dishes from scratch.
• Cook in small groups, guided by Jean Torné and his trained assistants.
• Develop your understanding of the seasonal changes in cooking and how to work with them, including how climate change is impacting these cycles.
• Take a deeper dive into the late spring/early summer season and learn how to maximise on produce and nutrition available.
• Receive instruction on cutting styles, improving your ability to select and execute cutting techniques.
• Examine your own attitudes to cooking and release negative patterns that may be getting in your way.

Click here to visit our Facilitators’ Page and scroll down to read more about Jean Torné. For details on registering for this course, scroll down to the bottom of this page.

Menus for the workshop:

(Subject to change)

Friday Lunch
Stir-fried soba noodles and bitter leaves with ginger miso dressing
Miso-coated tofu cakes

Friday Dinner
Cream of fennel soup
Timbale of long-grain Thai rice with a black sesame seed crust
Casserole of spring vegetables with chanterelles fricassee
Steamed filet of white fish with lemon-scented oil
Carrots and daikon horseradish and wasabi pickles
Drop scones with maple syrup marinated strawberries

Saturday Lunch
Lukewarm buckwheat salad
Tofu dumplings with seasonal grilled vegetables, rocket, and almond mayonnaise
Mushroom pickles

Saturday Dinner
Green wheat and spring vegetable soup
Three rice & bean pilaw with citrus zest and fresh herbs
Vegetable brochettes with lavender, honey, and lemon dressing
Pickled cucumber with orange and almond coating
Market fruit cobbler

Sunday Lunch
Assorted bean dips for quick meals and snacks
Served with breads and marinated vegetables
Chickpea humous with natto and miso
Green and red mung bean mash
Marinated pickled green beans
Salad of young spinach leaves and garlicky mushroom relish

Sunday Dinner
Parsley soup with a garnish of roasted vegetables
Coarse polenta and red lentil bake
Early summer vegetables with a white wine sauce
Marinated mackerel and cucumber
Poached summer fruits with a berry coulis