A unique chance to work with our Master Chef Jean Tornè in-person at our London centre. Through interactive hands-on cooking classes and intimate tuition, participants will be guided in the development of the skills, knowledge and attitudes of an enlightened wholefoods cook.

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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 winter/early spring 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 

  • Home-made Pumpkin Gnocchi with Shallot Gravy
  • Pressed Fennel Quick Pickle
  • Salad of Blood Orange, Red Onions and Cress with Black Olive and Caper Seasoning
  • Stuffed Apples with Dates, Nuts & Sweet Winter Spices 

Friday Dinner 

  • Parsnip Soup with Dried Pears
  • Burdock Brown Rice with Ribboned Savoy Cabbage
  • Chickpea Fritters
  • Scottish Wakame Seaweed Pesto
  • Slow-Cooked Collard Greens with Spices
  • Tri-Coloured Carrot Salad

Saturday Lunch 

  • Ancient Spelt (Farro), White Bean and Vegetable Stew
  • Quick Winter Root Pickles with Ume
  • Tangy Salad of Spinach and Tangerines
  • Upside-Down Pear Pie (Tart Tartin)

Saturday Dinner 

  • Blue Pea (British Marrowfat) Soup
  • Timbale of Round Red Rice from Bhutan
  • Kale and Potato Cakes
  • Pan-Fried Fish Filet (V option: Braised Seitan)
  • Orange-Ginger Shallots
  • Scottish Sea Spaghetti and Onion Relish

Sunday Lunch

  • Warm Green Lentil and Leek Salad with Bergamot Orange
  • Crunchy Vegetable Pickles in Brine
  • Belgium Endives with Walnut and Pears
  • Persimmon Pudding (Creamy & Warming)

Sunday Dinner 

  • Cream of Swede Soup
  • Rice and Barley laced with Channel Wrack Seaweed
  • Pan-Fried Parsnip Röstis (Latkes)
  • Rich Red Pea (British Marrowfat) Mash
  • Melted Winter Greens 

upcoming dates:

Friday 17 February
Saturday 18 February
Sunday 19 February

10am – 7pm each day

The Accomplished Cook programme details

Location: Concord Institute

Price: £595
(deposit £150, non-refundable and non-transferrable)

other upcoming programmes: