SPECIAL PRICES UNTIL JULY 31

Macrobiotic cooking is a unique art which satisfies the senses and promotes a more harmonious life. It is not a rigid diet but a flexible and sensible approach instead, which takes climate, age, health condition, life-style and purposes of each person into account.

This culinary art is based on millenary principles and traditions and incorporates simple yet delicious products, such as whole grains, vegetables, seaweeds, beans and pulses and their derivatives. It also comprises seasonal fruits, animal produce (fish in particular, as an option), nuts, seeds and a variety of oils, seasonings and condiments as complimentary foods.

The relevance of macrobiotic cooking is growing in contemporary societies, as a means to counterbalance the effects of pollution, fast and junk food and sedentary life. It is also a way to combat the steadfast increase in multiple health problems and degenerative diseases caused by aggressive food regimes. Besides the organic properties of foodstuffs, macrobiotic cooking also takes in consideration their energetic quality. That is why the cooking courses include an in-depth study of themes like Yin-Yang or the Five Transformations, which apply very concretely to the planning and preparation of menus, playing with the five tastes, the five colours and the different cooking styles.

The course is structured around nine weekends (one theoretical and eight practical modules) comprising a total of 108 hours of classes. Using efficient and fun teaching methods, practical classes are a true journey through traditional Portuguese cuisine, combining macrobiotic and traditional medicinal cooking. The theoretical modules deal with the laws of nature and nutrition and are an introduction to a new philosophy and perspective on life in general.

The course syllabus is organised in order to respond to practical and immediate needs not only of the participants who wish to cook for themselves and their families, but also to those who wish to have more in-depth or recycle their knowledge. It can also be a job opportunity in an area where the demand is higher than the offer. Cuisine professionals will be able to add a much sought after know-how. The course is tutored by a range of Portuguese and international teachers under the technical guidance of Eugénia Varatojo and Francisco Varatojo.

See the Annual Macrobiotic Cooking Course Programme here.

School Year starts in October 2010

• [+] Alexandre Gama
  

  Alexandre Gama has a degree in Animal Production Engineering and has completed the Feng Shui Course in the IMP. He is a Feng Shui consultant, develops projects, writes for magazines and served as an interior designer on the television show " Querido mudei a casa" - ("Honey I changed the house"). He is the author of "Feng Shui @ Lares e Costumes Portugueses " - ("Feng Shui @ Portuguese Homes and Customs").

• [+] Eugénia Varatojo
  

  Eugenia Varatojo is one of the leading macrobiotic teachers in Portugal, the author of several cookbooks and a regular teacher in Spain. Together with her husband, she founded the Kushi Institute of Portugal and she is currently responsible for the cooking courses at the IMP.

• [+] Francisco Varatojo
  

  Francisco Varatojo, Director of IMP, is one of the best qualified macrobiotic consultants. Over the years he has given numerous lectures and speeches in various public institutions. He is a guest teacher at the Calouste Gulbenkian Higher Nurses' Institute. He is a regular teacher and conference lecturer in Europe and in the USA. He is a regular columnist of SOL weekly newspaper.

• [+] Laura Dinis
  
• [+] Natália Rodrigues
  

  Natália Rodrigues has been practicing a macrobiotic diet since 1984, having worked as a specialized chef in this area. She gives cooking training in many centers, schools, kindergartens, private homes, etc.. She is one of the leading teachers of the IMP and author of the book "Cozinhar com a Natália".