A Food Entrepreneurship Certificate to Help Your Business Take Flight


Been eyeing the recent slew of savory yogurt trend pieces and wishing you’d thought of it first? Or maybe you’ve been on the tzatziki bandwagon for years and you just didn’t know how to get your probiotic business off the ground. If you belong to the second category, listen up: The Natural Gourmet Institute, the cooking school that’s built its reputation around a vegetarian-friendly health conscious curriculum, is offering a certificate in Food Entrepreneurship. All they ask is that you bring an idea to the first class, and they’ll coach you from there. “I’ve supported entrepreneurs at all stages,” says course instructor Terry Frishman. “No matter what stage they’re at, they’ll hit the ground running.”

Frishman is the founder of self-described “boutique food consultancy” Culinest, where she helps small businesses launch and stay afloat. Her NGI class will meet on Tuesday evenings over the course of three months starting in October. The $3,800 fee includes course material and access to LeanStack, an entrepreneurial toolkit, for the duration of the class.

Class participants will have the opportunity to visit startups housed in the Pfizer Building, catering company Great Performances, Hu Kitchen, and our very own Edible headquarters. Business owners will provide individual feedback and host question and answer sessions, and students will also receive guidance from private equity investors at the end of the course.

Though the food space is crowded with startup courses, NGI’s certificate program combines feedback, consulting, and considerable face time with real world entrepreneurs for a comprehensive introduction to starting your own business. “By our 11th session, armed with the benefit of experience, perspective and a set of effective strategies, class participants will be able to describe their businesses more confidently, and get professional guidance from friendly private equity investors,” Frishman says.

Image and video courtesy of Natural Gourmet Institute and Terry Frishman. 

Claire Brown

Claire is the Associate Digital Editor at Edible Manhattan and Edible Brooklyn. When she's not writing about food, she can often be found leading tours at the Union Square Greenmarket.

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