Living Light International was founded by Cherie Soria, chef extraordinaire and teacher of vegetarian and raw vegan cuisine for more than 40 years. Dr. Ann Wigmore and Viktoras Kulvinskas, the mother and father of living foods, encouraged Cherie to spread her gift of teaching to create a legion of chefs and teachers worldwide. The intent of Living Light is simple: create a high standard of excellence for the certification of chefs and instructors of gourmet raw live cuisine.
Since 1998 we have trained many of the top chefs and instructors in the art and science of raw vegan cuisine worldwide, and we have hand-picked the highest caliber teachers and raw food chefs to be members of our staff here at Living Light Culinary Institute. We are confident that you will receive the best education in raw culinary arts in the world from this talented and dedicated group of culinary artists—we are proud of our team of well-trained chefs and instructors who are committed to helping our students achieve the standard of excellence we have always maintained at the school.
DIRECTOR and FACULTY
Cherie Soria is founder and director of Living Light Culinary Institute, and has been teaching gourmet raw vegan cuisine since 1998, and vegetarian culinary arts for more than 40 years. She is the author of several books, including the classic Angel Foods: Healthy Recipes for Heavenly Bodies and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger (co-authored with Brenda Davis, RD and Vesanto Melina, MS, RD.) and Raw Food for Dummies.
Students have come to study at Living Light Culinary Institute from over 60 countries and six continents around the world, and Cherie has earned the respectful title of “Mother of Gourmet Raw Vegan Cuisine.” She is a beautiful role model for her students, who admire her business skills and appreciate her gentle feminine energy and compassionate nature. Living Light Culinary Institute is renowned for its professional curriculum, experienced staff, supportive atmosphere, and the remarkable success stories of its graduates. Cherie’s goal has always been to spread the benefits of gourmet raw vegan cuisine around the globe by training teachers and chefs to inspire others.
CO-DIRECTOR and FACULTY
Dan Ladermann is codirector of Living Light Culinary Institute and president of the Institute for Vibrant Living, which produces educational events worldwide that promote health and well-being. Dan is a Certified Hippocrates Health Educator and a graduate of Anthony Robbins' Mastery University.
Dan says, "I enjoy assisting people in their transformation and teaching them how to create lives of health, joy, and abundance. Most people have never experienced the kind of loving support and encouragement they receive at our Living Light trainings. Watching them blossom and become empowered with the tools we provide brings me great joy." He also co-authored Raw Food for Dummies.
MANAGER, CULINARY PROGRAMS MANAGER
Martine Lussier is a former registered nurse and transplanted Canadian who has reinvented herself as one of the premier chefs and educators teaching raw food cuisine and nutrition. As Culinary Programs Manager at Living Light Culinary Institute, Martine trains instructors and manages all aspects of the teaching curriculum for the school. She holds a B.A. in Culinary Arts and is a graduate of the Raw Culinary Arts Professional Chef Certification Program™ at Living Light. She is also certified as a nutrition educator in the Science of Raw Food Nutrition™. An inspiring teacher, Martine is passionate about the raw food lifestyle and loves sharing the art of gourmet raw vegan cuisine with others.
A classically trained chef, Vinnette earned her culinary arts degree from the Culinary Institute of America and is also a graduate of the Living Light Culinary Institute, where she now teaches a variety of classes. Vinnette has two culinary passions, vegetarian cuisine and culinary education. A chef for over 25 years, she is currently Executive Chef of the Raw Food Underground and teaches culinary arts for the Palm Beach school district in Florida.
Terilynn Epperson is a certified gourmet raw food chef and instructor. Her enthusiasm for the raw foods lifestyle has led her to move her family to Fort Bragg as Executive Assistant to Cherie Soria. Terilynn also produces promotional videos and teaches specialty classes during both the Associate Chef and Instructor Training and Raw Event Catering and Elegant Entertaining courses at Living Light.
As a lifelong professional artist, James has worked in just about every medium including clay art, sculpting, painting, textile art, set design, art administration, film documentary and photography. A serious industrial accident led him to discover the power of healing through a diet based on living foods. He has taken his life-long passion for plant-based eating and merged it with his artistic talents; becoming a certified gourmet raw food chef, raw pastry chef, as well as a yoga and chef instructor. As an instructor for our Raw Culinary Arts Associate Chef and Instructor Training™ James brings together his years of entrepreneurial and culinary knowledge.
Brenda Hinton has been striving to live holistically and authentically for over 25 years. Diagnosed with stage 3 cancer in early 2007, her researches into the diet/disease connection intensified, "as if my life depended on it ...and it did!" She discovered that a diet rich in nutrient dense raw foods gave her more energy to recover. Understanding that nutrition is an important part, perhaps the most important, of survival, she worked on bettering her diet in partnership with her doctors' conventional therapies. Today, she is cancer free. A committed vegan, she maintains a predominantly raw food diet. Brenda is founder of Rawsome Creations, (rawsomecreations.com) a fair trade, charitable company that invents and manufactures culinary tools for living foods enthusiasts.
Gina Hudson is a Living Light certified Gourmet Raw Food Chef and has also completed Pastry Arts—Unbaked™! Certification and Advanced Raw Culinary Arts Instructor Certification™ at Living Light. She is also a personal chef and raw food coach in Texas where she also teaches raw food workshops. As an instructor for our Raw Culinary Arts Associate Chef and Instructor Training™ Gina always enjoys coming back to the beautiful Mendocino coast. A massage therapist and fitness enthusiast, she fully understands the profound effect food has on body, mind and spirit. Her lifelong search and passion for optimal health has inspired her to support others in achieving the same.
Blake Gardner was never a foodie until he began exploring plant-based cuisine. Last year, while taking a hiatus from being a busy portrait and wedding photographer in Los Angeles, he attended classes at Living Light Culinary Institute in order to broaden his understanding of raw vegan food. He was so
inspired by the energy at Living Light that he applied to work in the kitchen helping the chefs and instructors on a daily basis. His dream for the future is to work at a retreat center making food for guests who want to enjoy healthy food that tastes great.
Vesanto Melina, MS
Vesanto Melina, MS, Registered Dietitian has taught nutrition at Seattle’s Bastyr University and at the University of British Columbia, and is a government consultant. She enjoys keeping up with the current science on plant-based nutrition, making sense of complex and controversial topics, and then communicating in a way that is both entertaining and informative. Her materials and courses appeal to those without scientific training and also to a broad range of health professionals, including dietitians and medical doctors (MDs).
Vesanto is co-author of Becoming Raw, as well as a series (with dietitian Brenda Davis) that have become the classic texts on plant-based nutrition. Their books have received star rating by the American Library Association as “go-to books” on plant-based nutrition, won a REAL Book of the Year Award, and a Canada Book Award. Her books are now in 10 languages and with 750,000 copies in print.
Vesanto has published in The Lancet, the Journal of the American Dietetic Association, the Canadian Journal of Dietetic Practice and Research, and in Common Ground magazine (Canada).
Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda is the lead dietitian in a diabetes research project in Majuro, Marshall Islands. She is a featured speaker at nutrition, medical and health conferences throughout the world.
Brenda is co-author of nine award-winning, best-selling books – Becoming Vegan: Comprehensive Edition (2014), Becoming Vegan: Express Edition (2013), Becoming Vegan (2000), The New Becoming Vegetarian (2003), Becoming Vegetarian (1994, 1995), Becoming Raw (2010), the Raw Food Revolution Diet (2008), Defeating Diabetes (2003) and Dairy-free and Delicious (2001). She is also a contributing author to a tenth book, The Complete Vegetarian (2009). Her books are vegetarian/vegan nutrition classics, with over 750,000 copies in print in 8 languages. Brenda has authored and co-authored several articles for peer-reviewed medical and nutrition journals and magazines.
Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In 2007, she was inducted into the Vegetarian Hall of Fame.