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Annemarie Colbin

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Annemarie Colbin
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Annemarie Colbin is a widely-renowned and award winning nutritionist, health and food advocate, author, lecturer and entrepreneur who is most famous for establishing the Natural Gourmet Institute for Health and Culinary Arts, the oldest natural food cooking school in the United States. She is also a very highly sought-after speaker and is one of the foremost personalities in the field of natural health.


Why Annemarie Colbin is Extraordinary

“Change your diet, and you change your life.”

This is the principle that guides Annemarie Colbin, one of the world’s foremost experts in the field of dietary nutrition, and the founder and head of the Natural Gourmet Institute for Health and Culinary Arts, the first and only natural foods cooking school that has been accredited by the New York State Education Department to offer a Chef’s Training Program in the subject.

Anne’s Role in the Natural Food and Health Industry

Throughout her career as a nutritionist, Annemarie has played an important role in the popularization and increasing demand for healthy and nutritious foods because of her amazing dedication to serving only natural and healthy foods as well as her unwavering efforts in promoting the idea of the relationship between the food that people eat and the effects of it on their health.

Annemarie’s work in the field of food and nutrition have made her renown in numerous health and education institutions as well as the public. Not only has she made appearances in various television and radio shows, but she has also spoken to many events and conferences, sharing her wisdom and information. Annemarie has been a visiting professor for the Empire State College and Touro College, and has been doing once a year lectures in the Institute for Integrative Nutrition. One of her most well-known presentations was in the Integrative Health Symposium.

Author of Bestselling Books

As an author, Annemarie has made great success with her books that have sold more than three hundred thousand copies worldwide. She is the author of the world-famous books such as “The Book of Whole Meals,” “The Natural Gourmet,” “Food and Healing” and “Whole Foods for Strong Bones: A Holistic Approach,” all of which have been regarded even by experts as among the most informative and helpful books in regards to healthy eating. Annemarie’s books have all achieved both critical and financial successes, so much so that they have all been translated into various languages due to their popularity.

Real Food is Natural Food

To Annemarie, real food is food that is cooked. Since she began her campaign to encourage people to live healthy lives by eating natural food, she has always stayed wary of processed food because of the way they are made, which takes away much of the nutrients that are needed by the body. She always emphasizes the fact that people should learn to cook food the traditional way; for Annemarie, cooking fast (as in using the microwave and other reheating devices) is not cooking at all.

She states this in an interview:

“To insure you have good food, cook it yourself: Teach kids to cook at home from scratch, not the microwave. Value the importance of families sitting down and eating together.”

Philanthropic Endeavors

Annemarie has always been a philanthropist at heart, and this is proven by her active participation in many non-profit organizations in her field of expertise. She is a volunteer board member of FIONS and the New York Coalition for OneVoice, and serves as an advisor for the Health Corps, the organization What Doctors Don’t Tell You, and the Source of Synergy Foundation. Annemarie has dedicated her life in helping other people the way she knows how, something that she often states in interviews is enough reason for her to volunteer.

Top Reasons why Annemarie Colbin is Extraordinary

  1. Annemarie Colbin is the founder and head of the Natural Gourmet Institute for Health and Culinary Arts, the oldest natural foods cooking school in the United States.
  2. Her school is the only one licensed and accredited by the New York State Education Department to offer a Chef’s Training Program in natural foods cooking.
  3. She is one of the foremost experts on healthy cooking and natural foods, having been promoting both since the late seventies.
  4. She has authored four books that have been very popular, selling more than three hundred thousand copies worldwide.
  5. One of her books, “The Natural Gourmet,” earned her the IACP/Seagram National Cookbook Award.
  6. She is an adjunct professor of nutrition at Empire State College and Touro College.
  7. She is on the board of several well-known non-profit organizations such as FIONS, OneVoice, Health Corps and the Source of Synergy Foundation.
  8. She is a visiting lecturer at the Institute for Integrative Nutrition, a famous culinary and health school in the United States.
  9. She has been referred to as a “Maverick Nutritional Theorist” since the eighties.
  10. She has made numerous appearances in various shows like “Oprah and Friends” and “Whole Living.”


Biography of Annemarie Colbin

Date of Birth:  | Born in:  / Nationality: United States of America

All the successes that Annemarie enjoys were not attained easily, but the fact that she did not allow the obstacles and difficulties stop her from achieving these successes is a proof of her extraordinary resilience and dedication to her work. Even way back when the idea of the relationship of food and health were not yet accepted, Annemarie was already passionate in sharing this concept to people, and as such has achieved great things for our generation.

Early Life

Annemarie Colbin was born in the United States. Her parents were significant in developing her passion for natural eating, as when she was still young her parents had already instilled in her a love for natural foods. Annemarie’s parents loved her and cared for her very much that it developed in her a love and compassion for others.

In her youth, Annemarie exhibited natural aptitude for cooking, as evidenced by how she could quickly learn the recipes of the foods that her mother or other family members cooked. In school, Annemarie was often praised by her teachers for her intellect, which allowed her to graduate in elementary and high school with high marks.

Setting up Her Own Cooking School

In 1977, Annemarie established the Natural Gourmet Institute for Health and Culinary Arts as a means of sharing her knowledge of cooking natural foods and teaching others what she knows. Since its establishment, the Natural Gourmet Institute for Health and Culinary Arts grew into a famous and successful institution, and was known to be the only natural foods cooking school to be accredited for having a Chef’s Training Program and licensed by the New York State Education Department.

Offering a wide range of cooking classes in the field of healthy cooking for the general public, the Natural Gourmet Institute for Health and Culinary Arts became Annemarie’s way to get people interested in eating healthy and cooking healthy. Her school even became very popular amongst the already established nutritionists and health professionals, who took up Food Therapy at the Natural Gourmet Institute for Health and Culinary Arts, a course that was offered once a year and specially designed for them.

The success achieved by the Natural Gourmet Institute for Health and Culinary Arts brought Annemarie to the spotlight, earning her a reputation as one of the foremost experts in the field of healthy cooking. Because of this, aside from the Natural Gourmet Institute, Annemarie also became famous amongst many other culinary institutes, even becoming a professor of nutrition at several colleges such as the Empire State College and Touro College.

Promoting School of Food and Healing

From the eighties onwards, Annemarie’s reputation grew further as her ideas became more accepted not just by the public, but even by those in the professional health industry. One example of this was her being invited every year as a visiting lecturer at the Institute for Integrative Nutrition, a privilege she is able to do up to today. Not only this, but Annemarie has also held numerous workshops in various popular health and wellness institutions across the United States such as the Kripalu Yoga Center, the Omega Institute and the New York Open Center.

Anne Writes Books

In 1979, Annemarie wrote and published her first book titled “The Book of Whole Meals,” a cookbook that contained not only recipes of healthy foods but also guides on how to keep eating healthy. The book was well-received by both critics and the general public, making Annemarie a bestselling author in her own right. The success of The Book of Whole Meals was followed by the release of Annemarie’s second book, “The Natural Gourmet,” which became an even greater success by not only exceeding the sales of her first book but also won the first runner-up prize in the IACP/Seagram national cookbook awards in 1989.

From the mid-nineties onwards, there has been an increasing demand for nutritional diets due to the number of physicians and medical experts that have been open to the concept of how food can significantly affect our health. Because of Annemarie’s knowledge and expertise for healthy foods, she has become one of the most significant figures and has since appeared in numerous radio and television interviews, sharing her recipes and giving advice on how to live healthy.

In an interview made with her, Annemarie shared her delight in seeing how people have come to realize that what they eat significantly affects them:

“The idea that food can profoundly affect our health has now taken root in the mainstream. It was considered an odd idea forty years ago. What fascinates me is that many physicians, who traditionally do not study nutrition, have gone out on his or her own to study the subject and are now among the most popular teachers of healthy eating.”

One of the things that Annemarie has worked with all of her life is to encourage people to rely more on natural diet rather than processed food. For Annemarie, many processed foods have had the nutrients taken out already, thus making people more susceptible to diseases. She stated in an interview:

“The way I define them, whole foods are those that Nature provides, with all their edible parts—whole grains, beans, vegetables, fruits, nuts, seeds, and small animal foods like eggs, seafood, small fish, and some small-sized fowl. The opposite of whole foods would be fragmented or refined foods, missing some or most of the nutrients. My assumption is that as our bodies are designed by Nature to live on the foods that Nature provides, they will detect a difference if they are given only part of those foods and then go looking for what is missing.”

In 2002, Annemarie received her doctorate degree in Interdisciplinary Studies with a focus on Wholistic Nutrition from the Union Institute and University after she submitted her dissertation entitled “Wholistic Nutrition: from Biochemistry to Chaos, Complexity, and Quantum Physics—applying some concepts from 20th Century science to a new understanding of how food relates to health”.

Philanthropic Activities

One of the people that Annemarie worked with frequently was Dr. Mehmet Oz, who was the founder of the Health Corps, a non-profit organization focused on promoting health and wellness in students. In fact, Annemarie currently serves on the Health Corps’ Board of Advisors, something that she has been greatly appreciative of. She has also volunteered her time and efforts in serving with other non-profit organizations, as proven by the interview made with her when she was asked about organizations that she could recommend:

“I am particularly fond of Health Corps, the organization founded by Mehmet Oz to bring information on health, nutrition exercise and such to high schools. I do a program on Train the Trainer for them. We also work with Project Aspire from Touro college, doing food demos in a school in Harlem. There are lots of others, as this field is becoming very popular.”

Annemarie has been married to Bernard Gavzer, a well-known journalist. Together, the couple lives happily in New York City, and have had five children and three grandchildren. Although Annemarie’s schedule has been busy due to the numerous invitations that she receive every year, she has never forgotten to give back.

Throughout the years, Annemarie has dedicated her life and efforts to helping people live healthy lives through the food that they eat. And although Annemarie encountered several obstacles along the way, it did not stop her from pursuing what she believed to be right. A lot of people today enjoy the benefits of healthy eating because of people like Annemarie, and that is what truly makes her extraordinary.

As Annemarie said in an interview:

“The ideas I have been teaching all these years are becoming more and more mainstream. In 50-100 years, the NGI may be obsolete, because by then everybody will know this information and it will be part of the zeitgeist. For our grads, as less and less people cook for themselves, and more and more eating establishments offer plant-based and healthy cuisine, I believe they will all have lots of jobs for the next 100 years or so.”

Organizations and Programmes Supported

  • Natural Gourmet Institute for Health and Culinary Arts
  • OneVoice
  • Health Coprs
  • What Doctors Don’t Tell You
  • Source of Synergy Foundation
  • Project Aspire
  • CHEF

Awards and Achievements

  • 1986: Named as a Maverick Nutritional Theorist
  • 1989: Received the IACP/Seagram National Cookbook Award (The Natural Gourmet)
  • 2011: Received the Fearless Food Advocate Award from the Green Guerillas

Honorary Degrees

  • 2002: Honorary Doctor of Interdisciplinary Studies from the Union Institute
  • 2002: Honorary Doctor of Interdisciplinary Studies from the University of Cincinnati

RESOURCES: (Annemarie Colbin Biography)
Wellness Made Natural (Dr. Annemarie Colbin: The Natural Gourmet Institute and Healing with Food)
The Huffington Post (Healing Yourself with Delicious Food: Q&A with Annemarie Colbin, Ph.D.)




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