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Celine Beitchman was an instructor, curriculum developer and director at the Natural Gourmet Institute for 10 years. She studied under the school's founder, Annemarie Colbin, Ph.D., and is an expert in nutrition education for healthcare professionals, chefs and home cooks alike.  

Chef Celine has prior experience as a private chef and in special events, catering, kitchen production, operations and management. She's worked as a line cook, garde manger, food stylist and pastry chef, and appeared in Bon Appetit, Brit + Co, HuffPost and Mind Body Green as a health food expert.

Chef Celine joined the Institute of Culinary Education in 2019 to teach Plant-Based Culinary Arts career classes and professional development courses in culinary nutrition and food therapy. She has a master's in clinical nutrition, a bachelor's in film and a Level 3 wine certification from WSET. "I look at wine, food and nutrition as a continuum," Chef Celine says. "Im always able to find some meaningful connection, and I’ll help you find that, too. That’s my attitude when it comes to teaching."