How to describe Martine Lussier? She’s a petite, highly energetic, determined, dedicated advocate of health and fitness. When she sets her mind to do something – she goes for it in a big way. When we first met her at Living Light nearly 10 years ago, she was a new student, seemingly like any other.
Blake Gardner has worked at Living Light for a relatively short time, but we are ever so grateful to have him here on staff as our demo coordinator. He has been a tremendous asset, not just because he is a hard worker and an extremely caring person, but because he's someone very special, who is
We’d like to share a raw food recipe designed especially for chocolate lovers this Valentine’s Day. Chocolate Almond Bark is made with raw vegan ingredients just perfect for our favorite love-filled occasion.February is the month to celebrate with hearts, flowers, and romance, and it just happens to be the wedding anniversary of two of our
Check out some of the fabulous raw vegan dishes from Living Light’s recent Gourmet Chef students. [slideshow]
Check out some of the delectable raw vegan dishes from Living Light’s recent Gourmet Chef students. [slideshow]
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| Categories: | Associate Chef and Instructor, Cherie Soria, Culinary School, Food Love, Living Light Culinary Institute, Uncategorized |
| Tags: | appetizers, raw food chef, students |
Check out some of the tasty appetizers from Living Light’s current Associate Chef and Instructor students. All beautifully styled by Cristina Archila. Avocado Carpaccio with Sesame Lemon Dressing Fresh Zucchini Roll with Creamy Cashew Sauce Zucchini Cups with Creamy Rosemary Sauce
Wednesday April 6. The day started with Living Light Chef Jennifer Cornbleet and her talk about marketing your classes and building your client base. I took the class in 2005 and thought it was good then. But 6 years later I realized how brilliant this talk is. This is absolutely wonderful and important information she
I was so impressed with the student's demos yesterday! They all put a lot of effort into becoming great teachers and did an amazing job! Today they have their big test and then it’s graduation, complete with graduation cake – Chocolate Mousse Tart with Strawberry Coulis. Yum! Some of our students are staying on for Gourmet Chef Certification for
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| Categories: | Associate Chef and Instructor, Culinary School, Food Love, Living Light Culinary Institute, Living Light International |
| Tags: | Arranging Fruit, Fruit, Fruit Bowls, Fruit Metaphors, Legumes, Social Situations, Squash, Vegetables |
Fruit bowls are complicated things. My fruit bowl at home is a giant art piece made of many pieces of round metal and o-rings welded together. It's huge, a full foot and a half in diameter at its widest point, which is good as it's often overflowing with fruit, vegetables, legumes and squash. When it is full
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| Categories: | Catered Meal, Food Love, Fort Bragg CA, Lifemax, Living Light Culinary Institute, MILA, Raw Chocolate Mousse |
| Tags: | Amber West, California, catered meal, Catering, Dawn Bitterman, family, Friends, Kimmy Everett, Lim Kang, martine lussier, Martinez, Raw Chocolate Mousse, Sean Moylan, Son, Stephanie Schlosser, Student Catered meal, Sunny |
The student catered meal was a total success, with a large turnout of 42 people, including quite a few guests. The food was great (menu below) and the event ran smoothly. It was such a fun night! I attended the dinner as a guest, and was able to see it from a completely new perspective. Many Living Light
