New York City's Top Food Entrepreneurs to Join Natural Gourmet Institute's Food Entrepreneurship Certificate Program

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Budding entrepreneurs to learn the recipe for success in NGI's new program

'Had I the opportunity to take a program like this when I started it would have made a world of difference,' Adam Eskin, founder of Dig Inn Seasonal Market

Natural Gourmet Institute, the leader in health-supportive culinary education, is announcing an A-list line-up of local food entrepreneurs to join their recently launched Food Entrepreneurship Certificate Program. In this course students will learn about what it took for some the best in the NYC food business world to realize success. Guest speakers will include:

  •     Luke Holden, founder & President of Luke’s Lobster
  •     Adam Eskin, founder & CEO of Dig Inn Seasonal Market
  •     Alissa Wagner, owner of Dimes
  •     Mary Cleaver, founder & owner Cleaver Co.
  •     Jessica Karp, co-founder of Hu Kitchen
  •     Barry Korn, founder of The Meatball Shop
  •     Rani Yadav, Director of Marketing at Blue Apron
  •     Matt Lewis and Renato Poliafito, co-founders of Baked
  •     Summer Rayne Oakes, Good Eggs
  •     Hans Heer, Emil Capital Partners
  •     and more.

In addition to hearing from leading food entrepreneurs, students will work in groups to champion new business ideas while conceptualizing a plan and learning what is involved in running a food start-up, including: building a winning concept, performing competitive analyses, writing an executive summary, mission and goals, creating a brand identity and marketing plan, learning the ins and outs of sales and operations, developing a financial plan, and more. In the final session, teams will present a virtual capital pitch to a panel of investment bankers who will provide invaluable feedback about the students’ business concepts.

Adam Eskin, founder of Dig Inn Seasonal Market, commends the program stating: "I had very little culinary and operating experience when I entered the restaurant industry. Had I the opportunity to take a program like this when I started it would have made a world of difference."

The 10 week program will be led by award-winning Food Marketing and Business Consultant Terry Frishman of Culinest™. Classes will be held at Natural Gourmet Institute in the Flatiron District in Manhattan on Wednesday evenings from 6pm – 10pm, October 1 - December 10, 2014 (excluding November 26).

Students can register at:

About Natural Gourmet Institute
Founded in 1977 by Annemarie Colbin, Ph.D., Natural Gourmet Institute (NGI) is the leader in health-supportive culinary education. Natural Gourmet Institute’s Chef’s Training Program is a comprehensive and professional program that trains students to meet the growing demand for culinary professionals who are able to make the connection between food and health. Natural Gourmet Institute also offers public intensives, hands-on instruction, demonstrations and lectures for the healthy cooking enthusiast. On Friday night, the school is transformed into an intimate dining room, where NGI’s Chef’s Training Program students and instructors prepare a three course vegetarian Friday Night Dinner that is innovative, delicious and beautifully presented.

About Terry Frishman
Terry is an award-winning creative food marketing and business consultant, coach and instructor, specializing in taking culinary businesses to the next level via strategic planning, brainstorming, branding, product development, food product launches, business expansion and sales activities.Terry has an M.B.A. from Columbia University Graduate School of Business, has served as a director on various boards and teaches food business classes, seminars, and workshops through her company Culinest.

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Jacqui Kauffman
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