anact-showcase-2016-2


Ayurvedic Nutrition and Culinary Training (ANACT)

Presented by Bhagavat Life

Overview | Faculty | Course Outline | Tuition & Enrollment

ayurvedic-bean-splitting-veg-cleaning - side 2

The Ayurvedic Nutrition and Culinary Training (ANACT) is the first of its kind in North America. Now you have the rare opportunity to learn how to cook with simple but specific techniques and ingredients to create delicious meals with tangible healing benefits for the body and mind.

This 250-hour training is suitable for certified Ayurvedic consultants and practitioners, yoga instructors, health chefs, and anyone who wants to learn how to cook and eat according to the principles of Ayurveda. The course includes 12 weekend training sessions, over the course of nine months along with remote learning. See course format and outline below for details.

Students will enjoy the advantages of smaller class size and learning hands-on from SV Ayurveda practitioners, and professionals in culinary arts. The program is vegetarian (no meat, fish, eggs), and it will also accommodate students with dairy-free needs.

The training includes 150 hours of hands-on cooking and 210+ hours of face-to-face learning. Lunch meals and sometimes dinners are also included with each training day.

In the ANACT program students will:

  • Learn the basics of SV Ayurveda theory as described in the ancient texts and as it particularly relates to food and healing in our day and age
  • Identify ingredients according to their biochemical and bio-qualitative properties
  • Understand the dosha-balancing properties of foods and spices based on their taste, potency, post-digestive effect, and unique healing benefits
  • Learn the subtleties of making, preserving, and using various herbs and spices in cooking
  • Learn Ayurvedic food compatibility and practice it in menu planning
  • Become expert in menu planning, food costing, and sourcing
  • Gain knowledge and confidence in the correct use of kitchen equipment and procedures
  • Learn a variety of skills and techniques to prepare prana-rich food
  • Gain high proficiency with knife skills
  • Learn how to prepare many traditional Ayurvedic recipes
  • Learn to adapt and transform everyday dishes, and other styles of cuisine, into health-supportive Ayurvedic meals
  • Learn how to cook Ayurvedic food for people with illness
  • Be informed of the current trends in ‘healthy eating’ with their relative strengths and weaknesses
  • Become connected with the source of real food through farm and market visits
  • Gain perspective of the spiritual aspects of cooking and consciousness
  • Become trained in how to facilitate cooking classes
  • Practice plating designs
  • Learn how to plan and host dining events
  • Be trained in volume cooking and catering
  • Apply eco-friendly principles to setting up and running a kitchen

Join us for a comprehensive, life-changing culinary experience!

herb-banner2

Overview | Faculty | Course Outline | Tuition & Enrollment

Faculty

The program is taught and directed by Divya Alter, who will be accompanied by several other teachers: The complete faculty is listed here:

Divya Alter

Divya Alter is the Co-Founder & Director of Ayurvedic Health & Culinary Arts at Bhagavat Life. She has been teaching Ayurvedic vegetarian cooking in New York City since 2009 and is a regular faculty at the New York Open Center. Divya has cooked in yoga ashrams and temples in India, Europe and the U.S. for 25 years. Her cooking practice began in her mid-twenties when she moved to India, where for five years she studied yoga, philosophy, and Sanskrit at the Vrindavan Institute for Higher Education. She is a student of Dr. Vaidya R.K. Mishra and is certified by him to do Ayurvedic pulse readings. She has a forthcoming Ayurvedic cookbook, to be published by Rizzoli International.

Milena B  W Milena Takvorian Mishra, PhD.

Milena Takvorian-Mishra holds an inter-disciplinary PhD from Columbia University (2005) but has been an avid student and researcher of Vedic sciences and Sanskrit since 1986. In 2003 she and Vaidya R.K. Mishra established Shaka Vansiya ayurvedic companies for education and pranic formulations. She has organized numerous ayurvedic conferences, co-authored articles and videos with Vaidya and remains devoted to the dissemination of SV Ayurveda . She currently runs the Prana Center in Chatsworth CA. For more information visit www.svayurveda.com

Dr. Teitellbaum

Dr. Marianne Teitelbaum has more than 32 years of experience as a wellness physician, in the field of Chiropractic and Ayurveda. She has studied under Dr. Vaidya R.K. Mishra, one-on-one, for the past 13 years. Dr. Mishra has taught her how to treat diseases using herbal formulations, single herbs, transdermal and marma therapies, each specific to a persons needs. In particular, she has helped hundreds of individual clients to adjust their diets and develop personal Ayurvedic cooking practices to support healing and optimal health.

Dr. Douglas Beech

Dr. Beech received his initial training in Ayurvedic Medicine in 1987 through the Maharishi Ayurveda Program. Later in 2001, he had the great fortune of meeting one of the world's foremost authorities in Ayurvedic Medicine, Vaidya RK Mishra. At the invitation of Vaidya Mishra, Dr. Beech began his study and practice of Vaidya's own 5000 year old family lineage of Ayurveda known as Shaka Vansiya. Dr. Beech's Ayurvedic and Chiropractic experience give him a unique ability to treat both Acute and Chronic Pain syndromes and Chronic Diseases not usually associated with Chiropractic Care.

Dr. Bhaswati Bhattacharya

Trained as a biomedical scientist, international public health specialist, and primary care physician before gaining skills as a holistic healer, Dr. Bhaswati Bhattacharya now practices and teaches Ayurveda and holistic family medicine in Manhattan and in India.

She was the Education Director at Kerala Ayurveda Academy from 2006 to 2007. She has served full terms on the Board of Directors of NAMA (USA) 2008-2011, and the Association of Ayurvedic Professionals of North America (www.aapna.org). Her first book, Everyday Ayurveda, is a national bestseller, released in late 2015, by Penguin Random House. She is working on a second book on Ayurveda for release in 2018.

Lisa Berry

Lisa Berry has been a food entrepreneur & consultant for over 20 years. Specializing in vegan and vegetarian food work, she has held every job title and worked in every role from hostess to chef to owner, and in all styles of food business, from private chef & catering to fast-casual cafés and fine dining, all over the United States. She has special expertise in creating organizlational systems for food operations, that are both high performing and sustainable. In particular, she is passionate about supporting mission-driven food work connected to health, consciousness and Permaculture design.

Emilie Berner

Emilie has dedicated her life to understanding the connections between people and food, and supporting people to live vibrantly. She is a graduate of the Natural Gourmet Institute for Health and Culinary Arts and received her M.S. in Food Studies from NYU. Emilie has spent extensive time working in food projects in France, and has worked at a number of restaurants that emphasize conscious cooking such as Mas Farmhouse, Ellary’s Greens, The Omega Institute, The Garden in Newburg NY, and the Yala Collective in Tuscany. Emilie has applied her penchant for teaching culinary arts as faculty for The Edible Schoolyard, The Sylvia Center, Further Food and Bhagavat Life.

Ellen Scordato

Ellen Scordato is a partner in Stonesong, a literary agency and book production company that has published a wide range of bestselling and award-winning cookbooks: The Smitten Kitchen Cookbook (New York Times bestseller), Cook for Your Life (2016 James Beard Award finalist), The Forest Feast (bestseller), Hell's Kitchen Cookbook, The Bulletproof Diet Cookbook, Love & Lemons (PW best cookbooks of 2016), Tasting Rome, Bowl, and dozens more. A former adjunct faculty member at the New School for 12+ years, where she taught copyediting and grammar, she currently works with authors on manuscript development and holds workshops on writing and recipes several times a year.

Shikha Sharma

Shikha Sharma is a classically trained chef from the International Culinary Center (formerly known as the French Culinary Institute) located in the heart of NYC. While working at Bhagavat Life her interest in holistic nutrition grew. In 2017, she completed the Nutritional Therapy Practitioner certificate program from the Nutritional Therapy Association. She currently runs her own practice, helping people to live their optimal life. She is also a freelance food and lifestyle photographer.

Overview | Faculty | Course Outline | Tuition & Enrollment

ANACT Course Outline

Format

There are 12 total onsite training weekends spanning 9 months, according to the schedule below. Our next schedule is yet to be determined. You can pre-register below to receive the first notice of the new schedule. Between onsite training sessions there will be a small amount of reading and homework, about 2-4 hrs of homework per week.

ayurvedic-divya-other-bottom-images

MODULE 1: KNOWLEDGE

Two weekend trainings held on October 13 & 14 and October 27 & 28, 2018.

  • Introduction to SV Ayurveda
  • Ayurvedic physiology
  • Criteria for ingredients selection and storage: Identification and classification of their biochemical and bio-qualitative properties
  • Herbs and spices and Ayurvedic cooking
  • Foods and common dietary mistakes that make us sick
  • Ayurvedic principles of compatible and contradictory foods
  • Menu planning and food costing
  • Converting modern recipes into Ayurvedic recipes
  • Healthy eating habits and digestion
  • Cooking for people with illness
  • Spiritual aspects of cooking and consciousness
  • Yoga and Ayurveda
  • Sourcing
  • Cooking as an occupation
  • Sanitation
  • Qualities of a great cook
  • Organization, time management, team work

MODULE 2: SKILLS

Six weekend trainings held on November 17 & 18 and December 8 & 9, in 2018, and January 26 & 27, February 23 & 24, March 23 & 24, April 13 & 14 in 2019.

  • Equipment
  • Measurement conversions
  • Knife skills
  • Cooking techniques
  • Food preservation
  • Recipes: stocks and sauces, salads, vegetables, grains, soups, beverages, cleansing dishes, desserts, homemade dairy products, digestive aids, accompaniments
  • Recipe adaptation
  • New recipe creation

MODULE 3: TEACHING

Two weekend onsite trainings held on April 26 & 27 and May 18 & 19, in 2019.

  • The art of teaching
  • How to plan a cooking class
  • Cooking class preparation and set up
  • Presentation skills
  • Supporting students one-on-one
  • Live practice, feedback, and skill development

MODULE 4: DINING EVENTS, HOSTING & STEWARDSHIP

Two weekend onsite trainings held on June 1 & 2 and June 22 & 23, in 2019.
  • Menu and plating design
  • Setting the table
  • Planning and hosting a dining event
  • The virtuous cycle of enlightened hospitality
  • Buffet set up and management
  • Volume cooking and catering

* In Module 4 there is a final assessment & review on the final weekend.

On June 30th, 2019 there is the graduation ceremony.

*Generally, each training day will be from 9am to 6pm, with a 60-minute lunch break.

ANACT Bottom-1

Overview | Faculty | Course Outline | Tuition & Enrollment

Tuition

- Single Payment - $7,950
- Payment Plan - $3810 down and six $690 monthly payments
-

The tuition fee covers

  • All instruction in the above modules, both onsite and remote.
  • Application fee, uniform, tool kit, books, and supplies.
  • All meals and groceries during the training.
  • "Family meal”(some weekend nights of Modules 2, 3, 4)
  • Student skills workshops in key areas such knife work

Register HERE

Enrollment limited to 15 people

Join Our Newsletter

Subscribe today!

Who's Online

We have 14 guests online