The Everyday Gourmet: Making Healthy Food Taste Great

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Taught By Multiple Professors
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4.4 out of 5
56 Reviews
87% of reviewers would recommend this product
Course No. 9292
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Course Overview

When you hear the words “healthy food,” it’s all too easy to think of bland, uninspired, or unfamiliar food that takes all the pleasure out of cooking and eating. What often prevents us from practicing healthy eating habits: the wealth of misinformation out there about what foods are healthy and the idea that we have to sacrifice the flavor that makes food such an enjoyable part of life.

But there’s an easy way to conquer both of those obstacles. All it takes is a little nutrition science and a few culinary tricks—both of which you’ll get in The Everyday Gourmet: Making Healthy Food Taste Great.

It turns out that healthy food is easy to understand and, when prepared well, is a treat to your palate. Healthy food doesn’t have to compromise on taste; rather, imaginative preparation can enhance the natural flavors of food while providing you with enormous health benefits. What you eat, and how you prepare it, has a profound impact not only on the way you look but on the way you feel.

And in recent years, multiple scientific studies have confirmed the benefits of a healthy diet for reducing the risk factors for obesity, diabetes, cardiovascular disease, and even certain cancers.

In short, healthy eating is a profound part of living a longer, healthier, and happier life. In these six lessons delivered by Dr. Connie Guttersen and Chef Bill Briwa, two master instructors from The Culinary Institute of America, you’ll discover

  • the specific nutritional benefits of foods commonly found in grocery stores,
  • what’s true and what’s false about nutrition and diet,
  • how specific culinary techniques and ingredients can transform healthy foods into taste sensations,
  • why international cuisines are a key component of a healthy diet, and, most important,
  •  how easy and fun it is to cook with health and nutrition in mind.

Filmed on location at the CIA’s Greystone campus in the heart of Napa Valley, these lessons are packed with scientific insights and tasty dishes that will get you excited about healthy cooking and eating—whether you’re a novice cook or a seasoned home chef.

Explore the Science behind Healthy Cooking

Central to Making Healthy Food Taste Great is what Dr. Guttersen calls “the Sonoma Smart Plate,” which focuses on creating a healthy plate of food that incorporates the perfect balance between the right amount and the right combination of foods.

“It’s really about making healthy eating second nature,” says Dr. Guttersen, who pioneered this popular approach to healthy eating. “It’s not about micromanaging how much food you eat, the calories, the points, the grams—it’s really about being more mindful and about shifting your focus to what we know is the healthiest way to eat.”

And when it comes to the food itself, Dr. Guttersen offers you fascinating and helpful insights into why particular foods and food groups are so beneficial to health and wellness, and why incorporating them into your everyday diet is essential to a well-lived (and well-fed) life. In these engaging lessons, you’ll learn the nutritional science behind

  • whole-grain carbohydrates such as farro, bulgur wheat, and quinoa;
  • healthy proteins that come from lean animal meat and plant-based foods;
  • superfoods,” including broccoli rabe and peppers, that are packed with vitamins and nutrients;

and much more.

Create Healthy (and Delicious) Dishes with Confidence

As you learn alongside Dr. Guttersen, you’ll also benefit from the experience of Chef Briwa, one of the CIA’s master chef-instructors, as he demonstrates just how easy and fun healthy cooking is. As he notes, “Healthy eating is really all about understanding the science—and then finding a way to make that science taste good.”

You’ll learn how to confidently approach healthy cooking techniques such as broiling, steaming, and toasting, and you’ll discover how to create eye-popping and mouth-watering dishes for yourself, including

  • breakfast quesadillas cooked with whole-grain tortillas and healthy oil to replace much of the saturated fat,
  • lunch and dinner salads made with everything from roasted peppers to barley to beans, and
  • walnut oat cookies with dried cranberries, which make for a much healthier—but still indulgent—dessert option.

A Course as Fascinating as It Is Practical

But above all, what makes these lessons on healthy food unlike anything you’ll find in a cookbook or on television is the opportunity to learn from two of the CIA’s best instructors. Both Dr. Guttersen and Chef Briwa combine engaging teaching methods and on-set cooking demonstrations with hard nutrition science. So not only are you being engaged and entertained—you’re getting invaluable knowledge that you can carry with you every time you step into the grocery store or the kitchen.

Dr. Guttersen brings to these sessions her pioneering work on nutrition science and her years as a consultant for some of the world’s largest food-related corporations, including Kraft Foods and Nestlé. Chef Briwa brings his expertise as a culinary instructor with decades of experience and his work as a chef at popular venues, including The Hess Collection Winery in Napa, California, and The Wine Spectator Restaurant at the CIA at Greystone.

Together, they make an informative and engaging team from which to learn everything you need to master the secrets of healthy cooking—and to improve your health through the dishes you make and eat without having to compromise on taste. So join them both for The Everyday Gourmet: Making Healthy Food Taste Great, a course as fascinating as it is practical for the foodie, the home cook, and anyone interested in the benefits of healthy food.

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6 lectures
 |  Average 33 minutes each
  • 1
    Good, Better, Best Strategies
    Join Dr. Guttersen and Chef Briwa in the kitchen as they teach you just how easy and rewarding it is to think about, cook, and eat food from a healthier perspective. As Chef Briwa shows you surefire ways to transform an oatmeal breakfast, a salad lunch, and a fish dinner into more appealing and nutritious meals, Dr. Guttersen introduces you to the benefits of building your meals around the Sonoma Smart Plate—one of the simplest strategies for healthy eating. x
  • 2
    Nutritious and Satisfying Whole Grains
    How can you make the best choices when it comes to carbohydrates? Find out in this session that introduces you to the range of tastes and health benefits you can get with complex carbohydrates and whole grains. Explore the benefits of farro (which tastes great when toasted), bulgur wheat (perfect for tabouli), and quinoa (which pairs well with fish). Along the way, get tips and tricks on how to cook with and flavor whole grains to create some spectacular dishes. x
  • 3
    Adding Flavor with Healthy Oils
    Olive oil, walnut oil, peanut oil, seed oils—there are so many oils on the market to cook with. And using healthy oils can make an astounding difference in the quality (and taste) of the dishes you make. Discover the benefits of cooking with good fats and learn how to make healthier—and more flavorful—versions of breakfast quesadillas, a snack mix with roasted nuts and fried capers, and a hearty dip from the eastern Mediterranean. x
  • 4
    Protein—Understanding Your Choices
    One powerful key to nutrition: a balance between lean animal protein and nutrient-rich plant protein. In this session, gain some powerful tips and strategies for incorporating this balance and maximizing the flavor of vegetables. Along the way, you’ll learn how to make delicious dishes for almost any occasion, including a colorful stir-fry and a fresh and wonderfully textured barley salad. x
  • 5
    Powerful Micronutrients—Cooking with Color
    Get a fascinating introduction to some ordinary foods whose health benefits make them extraordinary. Packed with vitamins and minerals, these “superfoods” truly confirm the ancient connection between food and medicine. Chef Briwa demonstrates how to tap into the power of these foods by providing you with step-by-step recipes for cooking a simple pasta dish with broccoli rabe and several easy salads, including a three-bean salad and a roasted pepper salad. x
  • 6
    Making Healthy Cooking a Lifestyle
    Tie together everything you’ve learned in the previous sessions and get lasting insights into the importance of nutritious cooking for a healthy and happy lifestyle. Both Dr. Guttersen and Chef Briwa offer you in-depth advice on how to organize your kitchen, stock your pantry, practice mindful eating, and plan healthier options for meals, snacks, and desserts. x

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  • 6 lectures on 1 DVD
  • 80-page printed course guidebook
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps

What Does The Course Guidebook Include?

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Course Guidebook Details:
  • 80-page printed course guidebook
  • Full-color photographs
  • Recipes
  • Bibliography

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Your professors

Bill Briwa Connie Guttersen

Professor 1 of 2

Bill Briwa
The Culinary Institute of America

Professor 2 of 2

Connie Guttersen, Ph.D.
The Culinary Institute of America
Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena...
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Dr. Connie Guttersen is a nutrition instructor at The Culinary Institute of America at Greystone. A registered dietitian and culinary professional, and a leading expert on the health benefits of diets inspired by international cuisines, she earned her Ph.D. in Nutritional Physiology from Texas Woman's University. Dr. Guttersen is the internationally renowned author of the New York Times best-selling books The Sonoma Diet and...
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The Everyday Gourmet: Making Healthy Food Taste Great is rated 4.3 out of 5 by 57.
Rated 5 out of 5 by from Great Ideas for Making Healthy Food Taste Great Just started the course and I am already trying some of the great suggestions for adding healthy choices to my personal menu items and they all taste wonderful. So glad I bought this course!
Date published: 2018-04-08
Rated 5 out of 5 by from fast, fun, tasty Only six lectures, so maybe it ain't a classic Bill Briwa course, but I loved it like the others I have in my collection. I still learned a lot as I tried out some of the dishes. They're generally easy and accessible. Thumbs up for the Good, Better, Best organization. Chef Bill shares camera time with Connie Guttersen. She focuses on nutrition while Bill does the cooking. I really liked this arrangement a lot. Lectures were over in the blink of an eye. The hardcover, color Guidebook is a keeper. These cooking classes inspire me to do my best to eat better, and it's much easier when you're invested in the shopping and cooking process.
Date published: 2018-02-09
Rated 5 out of 5 by from Good cooking choices My wife & I just finished watching this & found it very informative. It teaches healthy cooking choices to substitute for old methods. We have been cooking very healthy because of the other courses we have taken with Bill Briewa, but this gave us more menu ideas.
Date published: 2017-11-06
Rated 3 out of 5 by from Making Healthy Food Taste Great Most of the information in the video is basic. I did learn a few things and enjoyed the course overall. I would like to see the recipes given in detail and provided before hand so a student could "cook" alone side the chef and while watching the video.
Date published: 2017-06-27
Rated 5 out of 5 by from Great Features I teach Culinary Arts, and always looking for ways to pass on to students anything that might help them. Helping them, is helping me first, it's a great teaching tool!!!
Date published: 2017-06-11
Rated 1 out of 5 by from Not As Good As the other Everyday Gourmet courses I like Bill Briwa's recipes and discussion, but the nutritionist presenter was boring and didn't say anything you haven't heard or read in a million other places already. Having to skip past her useless sections to get to Briwa's part was a pain and a waste. Get the courses that are presented by Chef Briwa alone and don't bother with this one.
Date published: 2017-05-30
Rated 4 out of 5 by from Love instructor, great course I love Chef Bill. He gives you a good lesson. Excellent skills. Really good sound and picture on the DVD.
Date published: 2017-03-24
Rated 4 out of 5 by from Useful Course I have watched several of the cooking classes offered by the Great Courses. All are very good. The two professors tag-team with one explaining nutrition issues and the other demonstrating the cooking techniques. I preferred the demonstrations of the cooking techniques over the explanations, though both were interesting. This is a good course for anyone who likes cooking and who is looking for ways to make meals a little healthier.
Date published: 2017-02-28
Rated 5 out of 5 by from A good introduction to healthy eating I like the balance of nutritional information and cooking instructions. I am trying to eat healthier as I get older and this provided a lot of valuable information. I enjoyed watching the course with my spouse.
Date published: 2016-11-23
Rated 5 out of 5 by from Much nicer choice of foods here In this series he finally he prepares the kind of food I like to eat!
Date published: 2016-10-23
Rated 3 out of 5 by from Not Really for Singles It looks so easy when all the ingredients are on hand and laid out ready for cooking. I'm single and am not a cook (much less a Chef.) I buy fresh fruits and vegetables, but even in the small quantities that I get i just don't eat them fast enough before they spoil. I also live in a rural area where it is a half hour journey to town. I cannot just walk down the street to buy fresh items on a daily basis. This course was informative, but I would like to see one that has someone like me in mind; someone who tends to rely on canned and frozen goods and even frozen dinners. I spread out my consumption of frozen prepared meals by grilling an occasional porterhouse steak with baked potato and a frozen vege, sauerkraut and polish sausage, canned chili with pork or sausage, chicken breast cooked in Campbell's mushroom soup. I also eat out or get take-out (I love sushi and Subway sandwiches are also great.) (Note: I am not a fan of white chicken or turkey meat. It too easily ends up being dry as a sandy beach. I also have to wonder why so many chefs prepare chicken breast meals; are there no quick recipes incorporating the dark meat of foul?) I also prepare spaghetti sauce and store the extra in my freezer. I do the same with homemade pinto bean soup and chili with beans. Again, I am single and cooking for one is not a pleasant chore for me. it is much easier to open a can or box and prepare the contents or heat previously cooked food in a microwave. I suspect that a course with a cook and nutritionist showing how people like me can make healthful meals would be very popular. I would also note that cooking for two can be just as bad as cooking for one because stores and food producers are not geared for singles and couples (it isn't profitable.) The exception, of course, is the ready availability of frozen TV dinners and pot pies. But they are not always that tasty and some processing is involved with most which does not make them all that healthful.
Date published: 2016-09-23
Rated 5 out of 5 by from Most usefull cooking course I have ever seen This course makes you aware of the many healthful food options out there and how to prepare them. Between chef Briwa and Connie Guttersen's (RD) information they demystify the lack of knowledge about food that is good for you as opposed to good tasting, non healthy foods. Grains taste great, if you know how to cook them! I only wish they made a course for Celiac (the cooking methods are completely different and it takes years to figure them out. Great course, keep up the good work.
Date published: 2016-09-12
Rated 4 out of 5 by from Great Way to Eat Chef-Instructor Bill Briwa is awesome! I have two other courses with him and will buy ALL of the courses he teaches. I wanted to eat healthier and this course was able to help me obtain that goal. I have cooked three meals and enjoyed each of them. Nutrition instructor Connie Guttersen explained well why certain foods are better choices. Only wish it was more than just six lessons but a great way to begin eating for the health of it!
Date published: 2016-09-07
Rated 4 out of 5 by from Useful Course Bill Briwa is one of the best Great Courses instructors. He presents great information in a down to earth and easy to understand manner. Connie Guttersen is also a good instructor. It is difficult to present nutritional information because medical and other researchers have made so many serious mistakes in nutritional research over the last 50 years. Guttersen was able to navigate through these issues, and present reasonably good advice on nutrition.
Date published: 2016-08-20
Rated 4 out of 5 by from Good information, good ideas for future meals, many seeds planted (no pun intended) for a better diet.
Date published: 2016-06-02
Rated 3 out of 5 by from Far too complicated prep and ingredients First, I liked very much the longer first course, "The Everyday Gourmet: Rediscovering the Lost Art of Cooking," and the tips and suggestions throughout were terrific. So I approached this course thinking that I would learn some simple techniques and recipes that would make for healthy eating. Sadly, while there are a number of useful ideas and suggestions for the most part the recipes use far too many ingredients that I (and I suspect most of you) would not have on hand. And even with the suggestion of making and storing for future use the time involved for most people I am afraid is just far too long. The presentation is well done and I am sure that for a chef in a health spa or restaurant wanting to offer healthy food this course would be very helpful. But for the average person or family at home while I might incorporate some of the ideas most of the course was just too complicated in terms of ingredients and the preparation far too time consuming.
Date published: 2016-05-16
Rated 4 out of 5 by from Bring on more of it! I love Chef Briwa! Watched another series of his, which prompted me to buy this one. Only two complaints kept me from giving this five stars: (1) The course was quite good, but too short. Not enough time spent on: planning menus, ways to use flavorful healthful oils (more recipes!), explaining the importance of some nutritional information (some jargon could be explained), different low-fat cooking methods, use of wine and herbs in cooking, to name a few. I'd like to see this course have 24 lectures like some of the other cooking lectures. (2) Please, use the terms "healthy" and "healthful" properly. Every time I hear "healthy" used where "healthful" is appropriate, it's like fingernails on a blackboard for me. Thanks for a good course.
Date published: 2016-02-20
Rated 1 out of 5 by from If I only knew I have viewed over 35 of the Great Courses courses. This is the worst. If I knew what it was I would not have purchased it. 1. The content includes many, many undocumented and unsubstantiated claims about the supposed preventative and curative values of this stuff and that stuff. 2. Given the continuing public and medical controversy about overuse of salt, two things stand out in this course: the professor never mentioned this controversy; the chef used liberal amounts of salt in his cooking. I expected better.
Date published: 2016-01-29
Rated 5 out of 5 by from Great intro into cooking for healthier eating Although brief at only 6 sessions, The Everyday Gourmet: Making Healthy Food Taste Great is a very comprhensive and useful introduction into the sometimes confusing subject of what defines "healthy" food or food that maximizes nutrition and benefits for the caloric intake. Chef Briwa does not disappoint and Prof. Gutterson provides some interesting data and descriptions of the foods, recent (as of the date of video) nutrition and health studies, and other tidbits that are helpful. Suggestions offered by Chef Briwa on possible methods and seasonings for foods like whole grains and various vegetables stimulate my own creative process. To my mind, this makes a course such as this well worth the value. In fact, this and other courses offered by Chef Briwa have changed the way our family selects and then prepares more nutritous foods. Interestingly, in part due to this course, paired with the offering on Meditteranean food, our household no longer shuns any use of fats and oils, but turns to good, high quality olive oil and other plant oils to the extent that I even use only very flavorful extra virgin olive oil on my morning toast. It is particularly helpful that Chef Briwa's approach is to make the foods the center of the discussion and not his personality -- as is so oftent he case on broadcast cooking shows featuring celebrity chefs. And Prof Gutterson is equally focused on the food and the message rather than her own status. In short, this is a terrific course that I have watched over and over, and from which I have learned a great deal, internalizing methods and approaches that have changed our cooking and lives for the better. In my opinion, you just can't find a commercially produced series that offers so great a return on investment.
Date published: 2016-01-22
Rated 5 out of 5 by from was a gift for my son - will let you know how he likes it. Ease of purchase was wonderful!!!
Date published: 2016-01-21
Rated 5 out of 5 by from Great Course from Great Courses I loved this course. The instructors provided such useful information and were very personable. I really enjoyed watching the videos and trying the recipes myself.
Date published: 2015-06-09
Rated 5 out of 5 by from Making Healthy Food Taste Great. Healthy foods and how to prepare. Best purchase ever!
Date published: 2015-03-03
Rated 5 out of 5 by from Awesome Bill and Connie did a great job of explaining simple dietary and culinary changes that I can do in my own home to make great tasting yet healthier meals.
Date published: 2015-02-06
Rated 5 out of 5 by from A Great Quick Course! I really enjoyed this course. You get info on nutritional value, grouping foods together to increase their antioxidant value, then see Chef Briwa put together plates using these foods. Both presenters have an easy to follow manner, and the cooking skills needed for these dishes are not too difficult. I feel I am a pretty good cook, so I could do these recipies without a printed copy, but the included course book is easy to follow. (I have the video download.) If you enjoy cooking healthily, you will enjoy this course!
Date published: 2015-01-30
Rated 5 out of 5 by from The Title Says It All! Chef Briwa has transformed my healthy foods from bland into something that tastes great! I absolutely loved these lectures. I started out watching alone and soon my husband and daughter were watching each night with me! (Initially they watched because they were curious about what was going to show up on the dinner table the following night. After the first viewing they came back because they were enjoying the lectures as much as I was!) Chef Bill Briwa is an outstanding teacher with a fun sense of humor and comfortable educational style. He is completely clear and understandable. I loved the contrast between his instruction and Dr. Connie Gutterson's nutritional insights. The recipes were great and translated well into my actual cooking and the foods that my family eats. I loved the accompanying book. It contains the complete recipes plus some simple things like water to grain ratios which corrected some of the faults in my cooking. Dr. Gutterson's Sonoma Plate visual aid is a terrific reminder, and a simple method for determining what healthy eating ought to be. If you struggle with healthy eating, the picture of her visual aid plate is worth the price of the DVD! We try hard to eat healthy foods, but it seems difficult sometimes. The Sonoma Plate cut to the chase- it's absolutely uncomplicated and has become an easy standard in our home for what a well balanced meal looks like. Since watching this course, I have changed my cooking to be more a little more zippy, because I'm not afraid to add a few more oils and extra salt. For us, this course made a difference in whether we actually want to eat the healthy foods or not! This is one of my all time favorite courses and I will continue to order more, especially those that feature Chef Briwa. I highly recommend it!
Date published: 2015-01-15
Rated 5 out of 5 by from Great Course This was my third cooking DVD from The Great Courses and I again was not disappointed. This course also had Chef Briwa as the instructor and added Dr. Gutterson for information on nutrition. I enjoyed the shared lectures which showed principles of nutrition along with application to meals. It is a short course with only 6 lectures but priced appropriately. Chef Briwa is a very dynamic and informative lecturer and I have enjoyed immensely all 3 of his DVD's from The Great Courses.
Date published: 2015-01-03
Rated 5 out of 5 by from My Compliments to the Chef! I saw a doctor two years ago about my sleeping or lack of. He recommended weight loss. After my initial shock I soon began visiting a nutritionist on a monthly basis. I slowly began changing my eating habits and in combination of regular exercise I gradually lost 60 lbs within a year. The nutritionist was fantastic however I was restricted. She offered different ideas in making meals taste good but unless someone was willing to stand over me during the cooking I was limited to salads and watching my portions. Though I was successful with the weight loss I was lacking in the cooking department. This course is just what I needed. I did not know how to cook with some of these new foods i.e. grains, lentils, etc. (the third part of the plate) let alone heard of some of these vegetables and spices. Well, with this course a new door had opened. I watched it once and got a lot of ideas. I then took Briwa’s book to the grocery store and bought some new and healthy foods for the first time. I then put his DVD in my laptop, brought it to my kitchen and began to cook using the pause button on occasion. What a surprise! Foods that I would normally avoid began to look appetizing. When I cooked what he prepared….WOW… it was GREAT. Just adding the juices from a lemon alone had done wonders. More importantly, with the right grains the meal lasted longer helping me avoid those costly snacks at night. A lot of these courses from the Teaching Company are life-changing. This course certainly falls in this category. You get more out of a Math course if you bring a pen and paper. You get more out of cooking class if you bring cooking utensils and food. Don’t just watch these lectures….do it. Follow what he does. It’s like bringing a chef you’re your own kitchen. Bring Chef Briwa back! There must be more healthy meals up his sleeve.
Date published: 2014-11-17
Rated 5 out of 5 by from Get them all and enjoy i love to cook and the cooking courses all offer a new take on food preparation. they do not just repeat the same things - there is all new information in each one - and all the information is valuable - i recommend these courses for anyone wanting to improve the food they eat, and thus their lives.
Date published: 2014-10-24
Rated 3 out of 5 by from Too many generalizations First of all I love Chef Briwa and have every course he has made. This course did not live up to my expectations for several reasons. General statements such as you need to have a balance between the different sources of protein you eat aren't much help without knowing something specific about what is meant about "balance". I am a scientist and telling me that virtually every food that is recommended is helpful in preventing cancer or heart attack is meaningless without data to support it. I recognize that the idea is to convince people who have little knowledge of science of the value of "healthful" foods but the claims being made are, I suspect, far beyond the evidence to support them. After several such claims are made there is a tendency to ignore all of them as unsupported hype as is the case in TV advertisements. I have learned a lot from Chef Briwa especially on techniques. This program pairing with a nutritionist is not, in my opinion, a particularly good one.
Date published: 2014-10-02
Rated 5 out of 5 by from Compact course to eat healthier This is my second cooking course of the Great Courses. In my review about Briwa’s “Rediscovering the Lost Art of Cooking”, which teaches basic cooking techniques, I criticized that he focused more on flavor than healthy eating. Here we have the ideal addition. Just as in the other course, I find Briwa’s presentation outstanding. It is fun to listen to him and watch him prepare his meal suggestions. He presents fluently without reading from a script, clearly, and understandably, without any annoying habits that take your focus away from the content. I was one of the people who did not like using some healthy foods due to convenience issues, for example because white rice cooks much quicker than brown rice. Briwa makes his cooking look so easy, and he is very convincing in his presentation. Many healthy foods take more time to prepare, but they do not necessarily need your attention the whole time. It all comes just down to proper planning and preparation, and then there is not that much more work involved. I liked how he presented possible improvements in one’s food-choices as a step by step process, which will help significantly with one’s eating or cooking habits, rather than a new method, where one has to throw everything out of the window and start at zero. I also liked the idea to present healthy cooking in a two step process: a nutritionist presents some facts and then the cook presents some examples. However, I did not find Guttersen’s part as convincing as Chef Briwa’s. I do not have enough knowledge to check her “facts”. She refers to some studies, but due to time restraints that part is understandably kept very short. It does keep a student from examining her statements closely though. While she also presents fluently, her style appeared a bit stiff to me, more like someone reading carefully from a teleprompter or reciting something learnt by rote. Furthermore, I found her repeated use of the words “really” and “actually” in almost every other sentence in some lectures annoying. Hence I took one star from my “presentation” rating. I could not find all the ingredients Briwa uses in our local grocery stores, but most of them are readily available without straining one’s budget. I cooked several recipes and liked them much. Especially using leftovers from them for my lunch at work is a great alternative to fast food choices. Overall, I think this an excellent course and an ideal addition to the course mentioned in the beginning.
Date published: 2014-03-16
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