Located in Austin, Texas, The Natural Epicurean Academy of Culinary Arts offers a professional culinary program that combines the study of macrobiotic techniques with culinary traditions such as classical vegetarian, vegan and raw food preparations, as well as cooking based on ayurvedic medicine, a traditional healing method from India. The program includes more than 900 hours of study in the classroom, doing hands-on work, at an externship and as an assistant at the school. Macrobiotic training focuses on theories of acidic and alkaline foods, and the balance of food and water, with instruction on preparing whole grains, vegetables, pickles, sauces, flour and soy. Advanced macrobiotic techniques cover Japanese dishes such as sukiyaki, a soup-like Japanese "hot pot"; mochi, a spongy pastry made of glutinous rice paste; and tempura, seafood or vegetables prepared by using a very delicate and light method of frying.
The Kushi Institute, located in Becket, Massachusetts, offers classes on multiple natural cooking themes. Among its course offerings is the Macrobiotic Leadership Program Course, which offers the most in-depth instruction on macrobiotic philosophy and techniques. The program is divided into five core subjects, covering macrobiotic cooking, macrobiotic diagnosis, macrobiotic healing, macrobiotic philosophy and macrobiotic shiatsu, a Japanese method of massage. Students progress through three levels of training, each lasting approximately one month.
The Strengthening Health Institute offers macrobiotic instruction in Philadelphia, Pennsylvania. Its course offerings are divided into three levels. The introductory Strengthening Health Intensive lasts four days and aims to familiarize students with basic macrobiotic principles. Upon completing the introductory course, you may enroll in the institute's yearlong Comprehensive Certificate Program. For advanced students and cooks, the Continuing Macrobiotic Education Program provides regular seminars on specific macrobiotic themes. The main certificate program focuses on five key themes: macrobiotic philosophy and theory; shiatsu massage; oriental diagnosis; cooking; and macrobiotic health care.
At the Natural Gourmet Institute for Health and Culinary Arts, located in New York City, students learn about a range of natural food preparation traditions, including macrobiotic philosophy and practice. Other themes of the broad curriculum are Western nutrition; ayurvedic nutrition and cleansing; and detoxification techniques with raw or living foods. You may select from a full-time program lasting five and a half months or a part-time program over 11 months. Each program includes a 100-hour internship. Past students have interned at New York restaurants including Aquavit, Gramercy Tavern and Per Se; at media outlets such as Cook's Illustrated and Food Network; at bakeries such as Amy's Bread; and at spas and retreat centers.