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.
Jennifer Cornbleet is a nationally recognized raw food chef, instructor, and author of Raw Food Made Easy for 1 or 2 People and Raw for Dessert. A certified chef/instructor with Living Light, Jenny has been a member of the Living Light faculty for over a decade and has been instrumental in developing instructor empowerment kits for Living Light graduates. She is known as a master teacher of teachers.
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 healthy eating and merged it with his artistic talents; becoming a certified raw food chef, raw pastry chef, as well as a yoga and chef instructor. Working at Living Light is the latest step in his quest to live an authentic, passionate and healthy lifestyle!
INSTRUCTOR, DEMO COORDINATOR
Noelle is a certified Living Light Gourmet Chef and Instructor who is passionate about helping others improve the quality of their lives using living plant-based cuisine and optimized nutrition. She has 25 years experience as a chef and natural health coach, as well as extensive practice in complementary fields such as massage, natural childbirth, neurofeedback and trauma release. Noelle is an inspirational instructor, supporting and nurturing students every step of the way as they journey into the world of raw living cuisine.
Sherrie Lynn Ransom
INSTRUCTOR, DEMO COORDINATOR
Sherrie Lynn Ransom is a certified Living Light Raw Food Nutrition Educator and Gourmet Culinary Arts graduate with a BS in Biology. In her past life, she worked as a scientist specializing in molecular and cellular techniques, but has happily traded working with chemicals in the laboratory for working with fresh, organic foods in the kitchen!
Rick Dina, DC
Dr. Rick Dina, D.C. became interested in nutrition in 1986 and has been studying and practicing raw plant-based nutrition since 1987. He worked at Hippocrates Health Institute and for the Juiceman before entering Life Chiropractic College in 1993. After graduating in 1997, he practiced at True North Health Center from 1997 until 2001, helping patients recover from high blood pressure, high cholesterol, diabetes, autoimmune diseases and other nutritionally related health challenges with fasting and whole food plant based nutrition. After teaching at Bastyr University, Dr. Rick maintained a private chiropractic and nutrition practice from 2003 until 2008 in San Rafael, CA. He is the co-creator and instructor of the Science of Raw Food Nutrition series of classes at the Living Light Culinary Institute with his wife, Dr. Karin Dina, D.C.
Karin Coleman Dina, DC
Dr. Karin Dina, D.C. is an author, educator, clinician, and heath enthusiast who has been studying and practicing raw food nutrition since 1990. She is a doctor of chiropractic with an honors educational background in both naturopathic medicine from Bastyr University and biology. She is the author of The Raw Food Nutrition Handbook: An Essential Guide to Understanding Raw Food Diets and is the co-creator and instructor of the Science of Raw Food Nutrition series of classes at Living Light Culinary Institute with her husband, Dr. Rick Dina, D.C.