WELL Educated
The Christina Pirello Seven Month Comprehensive Study Program 

Two of the most frequently asked questions of Christina’s career are:  

How do you know what you know…How can I learn what you know?            

With her 'Seven-Month Cooking and Integrative Health Studies Program', Christina is taking cooking and health education to a whole new dimension. This unique seven-month program is designed to not only educate you on healthy cooking, but its integrative health, nutrition and diagnosis components will help you examine and change your entire life into what you want it to be. It's all about giving you the tools you need to live a healthy, productive and meaningful life. 

The Opportunity
Christina has created an opportunity to not only study cooking, but to study the theories that make Chinese medicine and macrobiotics as brilliant as they are in an intimate and personal setting that will help you to create an in-depth understanding of what makes Mother Nature tick. Based on years of her own personal study, Christina will take you through the process by which she learned what she knows and help you to discover your own truths in these ancient, wise philosophies.                                         

Over seven months, the theories, principles and foundations of natural health and wellness will be explained, discussed and outlined in depth.

Program Tuition: $4,375.00 ($1,000.00 required to hold reservation)
2014 Program Dates: April 11, 12, 13: May 9, 10, 11: June 20, 21, 22: July 25, 26, 27
August (special project): September 19, 20, 21: October 24, 25, 26

Founders

Christina Pirello has been advocating and educating on natural cooking and alternative health, both nationally and internationally for over twenty-five years. She is the bestselling author of seven books and the Emmy Award-winning host of the national public television series ‘Christina Cooks’. On the faculty at the Restaurant School, Christina holds a master’s degree in nutrition from Drexel University. She was also a faculty member at Drexel and has taught at The Kushi Institute, Tai Sophia, Strafford University and INN just to name a few.

Robert Pirello will share his knowledge, wisdom, humor and unique take on health and longevity in his classes on breakfast and traditional eating. Robert began his study of macrobiotics at the Kushi Institute over 45 years ago and has been actively teaching for over twenty-five years.

Teachers

Patrick Riley, a graduate of La Salle University has been an advocate of natural health since 1978. Patrick pursued studies in macrobiotics and related health subjects at the Kushi Institute. Patrick devotes his professional time to consulting with individuals, assisting them in restoring their natural healing ability through the use of diet and common sense living.

Bernardo Merizalde, MD has been in private medical practice for over twenty years. Bernardo’s specialty is neurology with a focus on homeopathic and complementary and alternative medicine. Bernardo is also on the staff at Jefferson Hospital’s Integrative Health department in Philadelphia.


Bill Tara has for over 40 years been at the forefront of macrobiotic education, developing Businesses, educational projects, and teaching in over 20 countries. He has consistently focused his work on adapting the macrobiotic philosophy to the needs of modern life and culture. His approach is dynamic, simple and comprehensive, it is untroubled by esoteric jargon and rich with humor.

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         Or click here to sign up on line

 

Melanie Waxman, mother of seven, has been actively involved in the healing arts since the early '80s and specializes in balancing health; through food and diet, in the body, and in the home. Melanie is a renowned macrobiotic cooking teacher, as well as a massage therapist, and feng shui counselor. 



Geraldine Walker has been practicing and teaching macrobiotic cooking for over 27 years. A student of the Kushi Institute, Geraldine is guided through her knowledge of medicinal cooking and healing. Thanks to her strong spirituality, her seminars are famous in many countries both in the Americas and Europe.



Michele Gambino, Director of Admissions and Administration has over twenty years in the field of education, beginning her career at The Restaurant School at Walnut Hill College and most recently at JNA Institute of Culinary Arts. Michele works with participants both beginning with the admission process and throughout the program.


 


The Christina Pirello Seven Month Comprehensive Study Program – Syllabus

Month 1
Friday 3 pm - 8 pm (Christina Pirello)
Orientation and introduction of program
Introduction to the Theory of the Five Transformations of Energy
In this session, Christina introduces the program you are about to embark upon and what you can expect. After meeting all of you and listening to your personal goals, Christina will shift the evening to an introduction of the theory that will be the foundation for your studies, The Five Transformations of Energy, the basis of traditional Chinese medicine. 
 
Saturday 10 am - 5 pm
The Theory of the Five Transformations of Energy
(Christina Pirello)
Building on the theory introduced the previous evening, during this class, you will develop your basic understanding of this philosophy so you can apply it to your life and studies.
 
Demo Class on grains (Melanie Waxman)
In this class, Melanie will introduce the basic grains used in macrobiotic cooking and demonstrate various tips, techniques and cooking styles you will need to know as you learn to cook with grains.
 
Sunday 10 am - 5 pm 
Hands on cooking on grains
(Melanie Waxman)
In this class, you will work in pairs, cooking whole and cracked grains under Melanie’s expert guidance. This class will lay the foundation upon which you will begin to build your understanding of the use of whole grains in healthy cooking. Following this class, you will have the knowledge, understanding and ability to cook grains using the basic cooking styles.


Month 2
Friday 3 pm – 8 pm
Lecture
(Patrick Riley)
Patrick Riley, macrobiotic counselor and shiatsu practitioner, with more than 35 years of experience in natural healing, will introduce the concept of self-diagnosis for the purpose of understanding how the body works, physically and energetically to begin to develop an understanding of natural healing.
 
Saturday 10 am – 5 pm 
Demo class on plant-based proteins
(Geraldine Walker)
In this class, Geraldine Walker, a long-time macrobiotic teacher and counselor will introduce the concept of plant based proteins and demonstrate some basic ingredients and cooking styles for cooking with beans, tofu, tempeh and seitan.

Hands on cooking-beans (Geraldine Walker)
In this class, you will learn the basics of cooking beans in practice under the expert guidance of Geraldine Walker. One 
of the finest cooking instructors in the world, she can help you overcome your challenges with cooking beans. At the completion of this class, you will have the knowledge, understanding and ability to cook beans using the basic cooking styles.

Sunday 10am – 5 pm
Hands on cooking tofu, tempeh, seitan
(Geraldine Walker)
In this class, Geraldine will guide you through some basic and traditional dishes using tofu, tempeh and seitan. Working in pairs, you will discover the versatility and ease of using these bean products in your cooking.  At the completion of this class, you will have the knowledge, understanding and ability to cook tofu, tempeh and seitan using the basic cooking styles.



Month 3
Friday 3 pm – 8 pm 
Lecture
(Dr Bernaardo Merizalde)
Bernardo Merizalde, MD, will lecture on the how and why of what we do in life; and how our development drives our choices. In addition, he will discuss how we can alter our path by altering our perception.
 
Saturday 10 am – 5 pm
Hands on cooking-root veggies
(Melanie Waxman)
In this class, Melanie will guide you through the basics of cooking with root vegetables, including cutting styles, cooking techniques and the energetics of cooking with roots and how they help us to feel strong and grounded. With Melanie as your guide, you will be creating delicious and nourishing root veggie dishes in no time. At the completion of this class, you will have the knowledge, understanding and ability to cook root vegetables using the basic cooking styles.
 
Hands on cooking-round veggies (Melanie Waxman)
In this class, Melanie will place the focus on sweet vegetables that grow close to the ground and help to nourish our middle organs, spleen, pancreas and stomach. Simple elegant dishes help us to relax and manage stress and in this session, you will discover basic recipes that will open you to new possibilities. At the completion of this class, you will have the knowledge, understanding and ability to cook round vegetables using the basic cooking styles.
 
Sunday 10 am – 5 pm
Hands on cooking-leafy greens, sea veggies, salad greens, etc.
(Melanie Waxman)
In this class, you will experiment with sea veggies, leafy greens and salad greens to create dishes that are light and fresh and help to create strong, mineralized blood. With Melanie to guide you, you will create dishes that help you to feel refreshed and flexible. At the completion of this class, you will have the knowledge, understanding and ability to cook and/or assemble leafy greens, sea veggies and salad greens using the basic cooking styles.
 
The Five Transformations of Energy (Melanie Waxman)
Building on Christina’s introduction of this philosophy, Melanie will begin the discussion of planning menus to suit people’s day to day conditions using the tool of understanding the energy of food.


 
Month 4
Friday 3 pm – 8 pm
Lecture

Patrick Riley returns to build upon his introduction of self-diagnosis and self-care. 
This is a continuation from month two.

Saturday 10 am – 5 pm
Hands on cooking-breakfast
(Robert Pirello)
In this class, Robert Pirello demystifies the age-old questions of what to eat for breakfast by working with students to create 
a wide variety of dishes from the simple to the sumptuous feast. At the completion of this class, you will have the knowledge, understanding and ability to prepare a wide variety of healthy breakfast options using the basic cooking styles.

Demo/lecture-Soups (Geraldine Walker)
Geraldine Walker conducts a lecture on the importance of soup and stews in our diet followed by a demonstration of some basic techniques and recipes to give you a foundation for building your own soup and stew recipes. 
 
Sunday 10 am – 5 pm
Hands on cooking-soups
(Geraldine Walker)
In this class, you will master the art of making soup using a wide variety of ingredients and basic solid techniques.
 
Hands on cooking-stews (Geraldine Walker)
In this class you will learn the art of making stews that are comforting, nourishing and work to keep us calm and centered. At the end of this class, using a wide variety of ingredients, you will have the knowledge, understanding and ability to cook stews and soups using the basic cooking styles.



Month 5
Independent study project 
Each student will be assigned a project to be presented in the seventh month of the program, a project individually designed by Christina to aid in each student’s goal for their study.


Month 6
Friday 3 pm – 8 pm; Saturday & Sunday 10 am – 5 pm
Lecture
(Bill Tara)
Bill Tara, longtime macrobiotic teacher, counselor and philosopher has been at the forefront of macrobiotic education for over forty years. The focus during this weekend will be on how to adapt the macrobiotic philosophy to the needs of your modern life and culture. Bill will discuss the huge gap in our social understanding of how to create health in the individual and in society as a whole. In this lecture Bill will discuss the creation of practical ways that daily actions can help in healing our wounded world.  After this weekend you’ll be able to more easily and confidently address the many questions people ask about healthy living in our society today.




Month 7
Friday 3 pm – 8 pm
Lecture
(Christina Pirello)
The Five Transformations of Energy 
In this interactive lecture, Christina continues to build your understanding of the Five Transformations of Energy. Testing the knowledge of what you’ve learning to date, your participation will be part of the learning experience. 

Saturday 10 am – 5 pm
Home remedies-demo
(Melanie Waxman)
In this class, Melanie discusses and demonstrates the classic recipes for basic home remedies. While eating well should always be your first choice when it comes to health, sometimes we need a little help. Melanie will identify that much of what we need when it comes to home remedies is most likely right in your kitchen. At the end of this class, using a wide variety of ingredients, you will have the knowledge, understanding and ability to prepare a number of basic home remedies.

Special occasion cooking (Melanie Waxman)
In this hands-on cooking class you’ll learn the flexibility of healthy cooking for those special occasions, from birthday cake to a Thanksgiving main course. Healthy eating choices can be delicious and part of these special traditions. No Tofurkey in this class…think creamy yin/yang soup of parsnip and sweet potato; festive stuffed winter squash, savory cabbage roll ups with shitake gravy, silky millet or quinoa mashed potatoes, decadent double German chocolate cake and so many more. This is just a sampling of some of the dishes you will be able to create as part of your special occasion traditions.
 
Sunday 10 am – 5 pm
Menu planning-lecture
(Christina Pirello)
Our final morning together, based on your studies to date, will have you working in pairs to create menu plans for a variety of conditions and lifestyles. Each group will present their menu plans and discuss their choices with the group.
 
Desserts (Christina Pirello)
In our final hands-on class, under the leadership of Christina, you will make decadent, great tasting sweet treats from whole unprocessed ingredient. Here’s a sampling of what you may create: decadent chocolate nutty fudge; traditional and nontraditional fruit pies; a variety of cookies, from chocolate chip to Italian biscotti. Christina will also reveal her baking secrets that result in outstanding desserts like her vegan cannoli.  What a sweet way to end our class!

Independent study project 
In this class each participant will present their independent project to the group.

          Or click here to sign up on line

All classes held at The Restaurant School
at Walnut Hill College in Philadelphia
4100 & 4207 Walnut Street (FREE PARKING)
(Hotel accommodations available)