MARCH 24 • 2022 | 39

L

earning how to prepare a new 
dish can be a daunting task 
for some. NEXTGen Detroit 
Balance, which seeks to create a space 
for young adults to focus on mental 
health, life and work balance, wanted 
to take the guesswork out of trying 
a new recipe. The group brought in 
Gray Table Cuisine’s personal chef 
Natalie Brodsky for a step-by-step vir-
tual cooking class on Feb. 23. Brodsky 
is a self-taught, plant-based chef who 
is passionate about using food as med-
icine and the intersection of nutrition 
with taste and aesthetic. 
NEXTGen Detroit Balance chair 
Marni Lieberman said, “This event 
was specific to our healthy eating 
habits and wellbeing that also benefits 
our mental health and mindset. This 
cooking class led by Natalie had us 
focus on a vegan recipe without mak-
ing it challenging or difficult. 
“She had us making Minestrone 
soup and talked about the nutritional 
value of everything that we were put-
ting in,” she added. “She also talked 
about how to sustain a diet in a way 
that doesn’t have to be challenging and 
difficult.” 

Lieberman said the cooking class 
was meant to be in-person but had 
to shift to virtual because of the pan-
demic. Ahead of the event, those who 
attended were instructed to pick up a 
cooking kit with all the ingredients to 
make the soup. 
More than 20 people logged on 
for the step-by-step cooking class. 
Lieberman said it was one of their 
more populated events. “I do think 
that Zoom adds that challenge of less 
interaction and opportunity. But over-
all, I think people were very engaged, 
and I got a lot of positive feedback 
afterward. Some people wanted more 
cooking classes and ideas in the 
future. So that’s always good.” 

NEXTGen Detroit hosts delicious virtual 
cooking class with local chef. 

Step-By-Step 
Cooking Class with 
a Personal Chef

RACHEL SWEET ASSOCIATE EDITOR

COURTESY OF NEXTGEN DETROIT

TOP: Ingredients 
for Minestrone soup. 
BELOW: Minestrone 
soup almost ready 
to serve. RIGHT: 
Ingredients chopped 
up ready to be 
cooked .

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