Beautiful Brunch (for Parents and Kids ages 10 and up)
The Institute of Culinary Education (ICE)
New York, New York
Sunday, October 3, 2010 from 10am - 1pm, $85 Click here to register
Teach your children to appreciate the joy of a leisurely brunch by learning to cook one with them. Join Julie Negrin, nutritionist, cooking instructor, and the author of Easy Meals to Cook with Kids, in making Savory Crepes with Spinach and Mushrooms; Sweet Parisian Crêpes filled with jam or chocolate; Mini Spinach Quiches; Caramelized Onion and Tomato Frittata; Chocolate Chip Banana Bread; and Banana Smoothies.
Cooking for Tweens and Teens: Gourmet Brunch Dishes
Stone Barns Center for Food and Agriculture
Pocantico Hills, New York (25 miles north of Manhattan)
Sunday, October 10, 2010 from 1 - 3pm, $30 Click here to register
Become a culinary master in the kitchen by learning how to use fresh, seasonal ingredients to prepare gourmet brunch dishes such as a classic French omelet, a delicious garlic aioli, and a perfectly poached egg. Feast on your own creations at the end of class! Taught by Nutritionist and Culinary Instructor Julie Negrin. For ages 10-16.
Cooking for Tweens & Teens: Spectacular Sauces
Stone Barns Center for Food and Agriculture
Pocantico Hills, New York (25 miles north of Manhattan)
Sunday, November 7, 2010 from 1 - 3pm, $30, Click here to register
Do you dream of cooking like a professional chef? In this class, you will learn how to use your cook’s intuition along with new cooking and knife skills to make dressings and vinaigrettes – all without using a recipe! You’ll also learn how to make delicious sauces on the stovetop that will bring a gourmet flair to any home-cooked meal. Feast on your own creations at the end of class. Taught by Nutritionist and Culinary Instructor Julie Negrin. Nuts are used in this class. For ages 10- 16.
Cooking for Busy Moms
New York, New York
October, 2010
Details TBA
Eating for Optimal Fitness
New York, New York
Thursday, March 17, 2011 from 6:30pm -10pm, $110 Click here to register
Whatever type of exercise you do, cooking with whole foods, properly timing meals and snacks, and maximizing protein intake can create the energy, strength, and endurance you need to power up performance and achieve your fitness goals. To feel and look your best, here are the kinds of delicious, nutrient-dense dishes that can make it happen. Savory White Bean Dip with Crispy Pita Chips; Roasted Garlic Butternut Squash Soup; Halibut with Tomato-Olive-Caper Tapenade; Quinoa Salad with Caramelized Onions and Pine Nuts; Curried Chickpeas with Cucumber Raita and Brown Rice; Sautéed Greens with Garlic; and Baked Maple Pears with Cashew Cream Sauce. (Organic dairy and optional fish will be used.)
Fast Foods for Busy Moms and Dads
PCC Cooks at PCC Natural Markets
Seattle, Washington
Fall, 2009
No more stress at dinnertime! Here’s the chance to
learn quick and healthy recipes, time-saving tips, and
dinner planning ideas.
Cooking Quick-n-Easy Meals
Bastyr University Continuing and Community Education
Seattle, Washington
Fall, 2009
Wish you could whip up healthy, gourmet meals in under an hour? Learn how to make nourishing, delicious meals that can be prepared quickly with basic ingredients yet are still gourmet enough to serve at a dinner party.
Cook Your Way to a Fit Body
Bastyr University Continuing and Community Education
Seattle, Washington
Fall, 2009
The holidays are arriving so this is the time to get in shape! Whether you’re training for a marathon or trying to maintain your weight through the winter months, it’s important to eat right while working out.
Old World Sephardic Cooking
PCC Cooks at PCC Natural Markets
Seattle, Washington
Spring, 2009
Prepare to have a fun exploration of the mouthwatering delicacies enjoyed by the Seattle Sephardic community.
Challah Bread Making
PCC Cooks at PCC Natural Markets
Seattle, Washington
Winter, 2009
For ages 2 to 4, accompanied by one adult guest. In this
fun class, kids will prepare a beautiful, braided Challah
(yeasted bread) with an easy one-bowl recipe.
Brunch with my 'Tween and Me
PCC Cooks at PCC Natural Markets
Seattle, Washington
Fall, 2008
Spend quality time with your child on a cozy afternoon cooking and learning together.
Kid-Friendly Foods from Around the World
JCC in Manhattan
New York, New York
Fall, 2008
Looking for ethnic, healthful recipes that your family will devour? Once you've learned some tricks of the trade from Julie Negrin, nutritionist and kids' cooking teacher, you'll watch in awe as your kids feast on vegetable-filled dishes from around the world.
Introduction to Whole Foods Nutrition
Bastyr University – Complimentary and Alternative Medicine (CAM) Summer Program
Seattle, Washington
Summer, 2008
This course introduces students to the importance of foods and diets for prevention, health maintenance and health promotion.
PAST CLASSES FOR CHILDREN and TEENS
Each week students explored French, Italian, Mexican, Greek, Indian, and Asian cuisine as they prepared two kid-friendly dishes made with fresh ingredients each week at the JCC in Manhattan:
Kookin' Kids (2-3 year olds)
from 2003-2008
Little Chefs (4-6 year olds) from 2003-2007
Chefs-in-Training (7-9 year olds) 2003-2005
Cooking Creations (10-13 year olds) from 2003-2008
Cooking Camp for Teens (13-17 year olds) August, 2006-2008
PAST CLASSES FOR ADULTS
Kid-Friendly Foods for the Whole Family
JCC in Manhattan
Winter, 2008
Cook the gourmet versions of your kids’ favorite meals! No need for boxed products when you can use natural ingredients to prepare a family-friendly feast. Learn time-saving tips from Julie Negrin, nutritionist and kids’ cooking teacher.
Cooking Up a Storm: Eating Healthy for Life
For Breast and Ovarian Cancer Survivors
JCC in Manhattan
Spring, 2007
Join culinary expert Julie Negrin, MS, certified nutritionist, in a hands-on cooking class and learn to prepare several mouth watering dishes that will enhance your health and satisfy your palate. Focus will be on vegetables, fruits and fish recipes.
Cook Your Way to a Fit Body
JCC in Manhattan
Winter, 2007
The holidays are over and it’s time to get in shape! Whether you’re training for a marathon or trying to maintain your weight through the winter months, it’s important to eat right while working out. The menu highlights power protein dishes..
Ethnic Cooking for Teens
JCC in Manhattan
Winter, 2006
Learn how to prepare ethnic favorites such as sushi, potstickers, gnocchi, risotto, calzones, quiche, crepes, chocolate mousse, and more.
Cooking for the Whole Family
JCC in Manhattan
Fall, 2006
Are you preparing three meals every night for your family? Feeding adults and children with different needs and tastes can be complicated! Learn tips and recipes that will guarantee peaceful dinner times and a well-fed family.
Quick-n-Easy Vegetarian Dishes
JCC in Manhattan
Spring, 2005
Cook scrumptious and easy-to-make dishes that will satisfy all kinds of eaters. We’ll make oven-baked rosemary potato chips, three green salad with feta, chickpeas and pita croutons, sesame-ginger tempeh, herbed corn and edamame succotash, parmesan roasted asparagus, lemon glazed cakes and more.
Thinking Outside the Lunchbox
JCC in Manhattan
Winter, 2005
Expand your child’s palate beyond chicken nuggets and noodles. Learn inventive ways to introduce new foods they’ll happily devour. Learn basic nutrition information and how to create a realistic diet that is balanced and kid-friendly.
Fast Foods for Busy Moms + Dads
JCC in Manhattan
Winter, 2005
No more stress at dinnertime! Here’s the chance to learn quick and healthy recipes, nutrition information, time-saving tips, and dinner planning ideas from the experts. You’ll be surprised at how easy it is to make delicious meals that will satisfy both the adults and the hungry little ones.
Cooking Lighter
JCC in Manhattan
Fall, 2005
Healthy Ethnic Meals & Global Gourmet
92nd Street Y - Makor
Winter, 2002 and Fall, 2001
Eating Well When You Don’t Feel Well
Cancer Lifeline
Winter, 2001
Sephardic Old World Cooking
PCC Cooks at PCC Natural Markets
Fall, 2000
Cooking for the Ornish Diet
Swedish Hospital, Seattle
Winter, 2001
Cooking Demonstration
Evergreen Hospital, Seattle
Summer, 2000
Favorite Foods of the Middle East
PCC Cooks at PCC Natural Markets
Summer, 2000
Vegetarian Cooking Part II - Six-week Hands-On Intensive
North Seattle Community College Continuing Education
Spring, 2000
Sephardic Old World Cooking
PCC Cooks at PCC Natural Markets
Fall, 1999
How to Make Homemade Baby Food & Postpartum Nutrition
Puget Sound Birth Center
Summer, 1999 and Winter, 1999
Vegetarian Cooking - Six-week Hands-On Intensive
North Seattle Community College Continuing Education
Winter, 1999
Nutrition and Inflammatory Bowel Disease
Crohn’s & Colitis Foundation of America (CCFA) Education Conference
Winter, 1999 and Fall, 1998
Nutritious Snacks for Children – Staff Training
Lecture/Cooking Demonstration, Stroum JCC
Fall, 1997
If they cook it, they'll eat it! After spending time in the kitchen with your kids, they will become such good chefs, you'll start asking them for recipe tips...
More >Julie's Cookbook
Easy Meals to Cook with Kids © 2010 is a cookbook with healthy recipes for adults who want to cook with children, ages two and older. Discover scrumptious, ethnic dishes that are sophisticated enough for grown-up palates yet simple enough for young chefs to prepare. Available for purchase September, 2010.
Testimonials
"Julie has been an incredible support for me in my transition from student to cooking teacher. She has empowered me with the skills and techniques that she has gleaned from her own extensive teaching experience."
-Hilla Abel, culinary student and instructor
