Sara Furcini

We sat down with this chef-instructor to learn more about how her travels and studies at the Natural Gourmet Institute influence her classes like Flavors of Latin American Cooking and her food blog Bliss 'N Vinegar.

What inspired your career in food?

I met my husband 12 years ago while pursuing a career as a psychotherapist, and he introduced me to veganism. At that time, being vegan wasn’t ubiquitous, and it required a great deal of effort. Even though I’m no longer vegan, the experience taught me to be discerning about ingredient labels, and gave me an appreciation for flavor. I was constantly trying to recreate my favorite comfort foods, but didn’t know much about umami back then.

Fast forward, and we moved from Arizona to New York so that I could go to NYU. Right in the middle of grad school, my husband gifted me a knife skills class at the Natural Gourmet Institute. It was during that class that I found myself grinning from ear to ear like a total goon. I looked around the room, assuming that everyone was having as much fun as I was.

"It was life-changing to think that I could pursue a career in food."

Then it hit me, and I thought, “Oh my god, Sara, you’re having a ridiculously fantastic time!” I was so happy cutting vegetables. It was life-changing to think that I could pursue a career in food, and that same night I agreed to work as a stagiaire (instructor’s assistant) for free in exchange for a credit towards the Chef’s Training Program.

I’m quite tenacious, so three years later, I’d earned a very special seat in Chef’s Training Program 246. I’d never planned to become a chef, but I’m so happy I did. I’ve met so many creative people along the way that share my passion. I remember telling my husband throughout my training, “Honey, I can’t believe I’m surrounded every day by people who get it. It’s like I’m meeting a bunch of old friends.”

At that time, I was working about 60 hours per week trying to balance this food “hobby” with my therapist job and schooling. People thought I was a bit nuts, but I’ve never been one to set my sights on any one thing. I’ve always got several projects going at once.

How did you complete the journey from student to teacher at the Natural Gourmet Institute?

During the three years prior to the Chef’s Training Program, I’d worked with every instructor assisting in the public class program, helping with special events, and absorbing as much knowledge as I could

By the time I graduated, I felt confident in my ability to organize a class and had demonstrated my reliability as an assistant, so it was an easy transition for me. Since I’d come to know everyone at NGI, they really encouraged me to develop my own classes.

Within a few months of graduating, I taught my first class, an Edible Holiday Gifts class.

Can you tell us about your travels, and how they’ve impacted your culinary philosophy?

I’ve been to Thailand, Mexico, Costa Rica, Panama, and all over the U.S. I get really excited about food when I travel, because I feel so inspired by new, interesting ingredients and tastes.

"I connect with new cultures through their food, so if I taste something amazing, I usually get chatty with the chef."

I connect with new cultures through their food, so if I taste something amazing, I usually get chatty with the chef. I’ve made my way into several kitchen this way, because it turns out that people are often happy to share their work.

My travels have also taught me to embrace a diverse range of flavors and techniques, and to get closer to my food sources. I try to vote with my dollar for the things that really matter to me, like the minimal use of pesticides, hormones, and additives.

The food that I cook as a result is more nutritious and delicious—and I also have a memory bank for exotic dishes, so it’s easy for me to grab the right spices at any meal.

Do you have any advice for balancing rich holiday food with healthy living during the holiday season?

1. Move your body: I like yoga and Zumba, but any exercise will boost your mood, stimulate digestion, and prevent overeating.

2. Be conscious of overeating: I think that because our food messes with our hunger signals, we often overeat. It’s important to re-establish the link between physiological.

3. Visualize what your meals would look like if foraged, grown, or caught: There are so many competing health views out there, but this image helps me tap into what I already know. It’s just too easy to go out and buy rich foods, and I think we would all be better off over the holidays if we committed to eating only foods that we made from scratch. Guess what would happen? We’d eat fewer apple pies and more apples.

   

4. Alkalize the body: Drink lots of water and eat vegetables. I like to make an anti-inflammatory vinaigrette for the week with shoyu, lemon juice, extra-virgin olive oil, ginger, and garlic. I have it on salads every day.

What are your top three tips for home cooks looking to make holiday food healthier?

1. Reduce sugar: Cut down the overall amount of sugar you consume, or substitute sugars with a lower glycemic index sweetener like maple syrup, coconut sugar, rapadura, or date sugar.

2. Go whole: Whole grains, beans, plants, and animals with all of their edible parts. In other words, eliminate foods that are processed at temperatures that destroy the nutritional value of the food.

3. Eat variety: A variety of colorful foods with different textures. If your menu consists of a lot of mushy, tan foods, try to introduce colorful foods that are chewy, crunchy, or juicy.

4. Alkalize the body: Drink lots of water and eat vegetables. I like to make an anti-inflammatory vinaigrette for the week with shoyu, lemon juice, extra-virgin olive oil, ginger, and garlic. I have it on salads every day.

Have an appetite to learn? Browse and book a cooking class with Sara at Natural Gourmet Institute