All Culinary Courses

At Living Light Culinary Institute we offer the most professional raw vegan culinary education in the world. Our founder, Cherie Soria, created Living Light to offer people courses that teach the art and techniques of preparing living foods. Whether your goal is to take courses for personal enrichment or to earn any of five California approved certifications in gourmet raw vegan cuisine, we have the course, certification or programs to suit your needs.

Click here for the course schedule

 

FUNdamentals of Raw Living Foods™

In this entry-level demonstration-only class, discover the magic of creating fabulous organic raw vegan cuisine for optimum health and rejuvenation! Dozens of superb culinary presentations will show you everything you need to know to create a wide variety of delicious, easy-to-prepare raw recipes. Sample freshly made raw taste sensations including appetizers, fruit smoothies, soups, sauces, salads and salad dressings, simple entrees, pates, wraps and rolls, nut milks, nondairy cheeses, crunchy crackers, dehydrated goodies, and amazing desserts. Learn sprouting techniques and how to use the equipment and supplies for a raw kitchen. Even a professional chef will encounter a whole new world of food-preparation skills that are specific to raw cuisine. FUNdamentals of Raw Living Foods™ is the first step toward a new culinary awakening.

What You Will Learn

  • Soaking, sprouting and basic kitchen gardening
  • Making veggie krauts and other fermented foods
  • Making nut milks, creams, and luscious raw non-dairy cheeses
  • Introduction to the basic equipment and supplies used in a raw food kitchen food processors, juicers, dehydrators and the use of other important culinary equipment
  • Introduction to basic knife skills
  • Basic fruit smoothies and soups, sauces, salad dressings, salads, simple entrees, wraps and rolls, pâtés and easy desserts

This course is available in Fort Bragg, California, and is the first prerequisite in six culinary certification programs.

Prerequisite: None.

Certifications: This course is a prerequisite for Essentials of Raw Living Foods™ and Raw Culinary Arts Associate Chef and Instructor Training™ courses. This course is one of the required courses for Raw Culinary Arts Associate Chef and Instructor Training Certification™, Pastry Arts-Unbaked Certification, Gourmet Raw Food Chef Certification™, and Raw Culinary Arts Professional Chef Certification™.

Tuition: $375

Required Text: Angel Foods by Cherie Soria (not included in tuition cost).

Meals: A full buffet lunch of organic raw vegan foods will be provided as well as samples of most of the foods prepared during class.

Additional Information: This class is observation only—not a hands-on course. Tuition includes all course materials except the required text. Books may be purchased at the Living Light Marketplace upon your arrival in Fort Bragg, California, or you may purchase them online ahead of your course date.

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Sharpen Up Your Knife Skills™

Good knife skills are the foundation of culinary art. Textures created by skilled cuts influence not only the appearance of food but also the flavor and mouth feel. This one-day course takes a progressive approach to the development of knife skills through a combination of demonstration and hands-on practice. This class is open to the public with no prerequisites required.

What You Will Learn

  • Evaluating knives: which knives for which task
  • Anatomy of a knife
  • Knife safety
  • Ergonomics: proper body positioning
  • Proper way to grip a knife
  • Using the rocking motion when slicing
  • Perfectly portioned cuts: Batonnet, Julienne, Dice, Paysane, Rondelle, Chiffonade
  • Slice, julienne, dice onions
  • Cut, seed, and julienne bell peppers
  • Fillet and veneer: fillet bell pepper to remove skin, make tomato roses, shave thin sheets of cucumber
  • How to use a mandoline
  • Garnishes: green onion flowers and ferns, pepper jacks, radish mushroom, citrus sectioning
  • how to open a young thai coconut and remove the flesh
  • Knife care—keeping your knives sharp and storing them properly

Even if you don’t aspire to be a professional chef, this is a class that will help you gain much more confidence in your knife skills and become more efficient in meal preparation. We provide premium Mac Santoku style knives to use during the course.

Prerequisite: None. This course is a prerequisite for Essentials of Raw Living Foods™and Raw Culinary Arts Associate Chef and Instructor Training™ courses.

Certifications: This course is one of the required courses for Raw Culinary Arts Associate Chef and Instructor Training Certification™, Pastry Arts-Unbaked Certification, Gourmet Raw Food Chef Certification™, and Raw Culinary Arts Professional Chef Certification™.

Tuition: $325

Recommended Text: Knife Skills Illustrated by Peter Hertzmann (not included in tuition cost).

Meals: A healthy lunch of organic raw vegan foods will be provided.

Additional Requirements: Closed-toed shoes are required. Paring knife is required to fully participate in class.

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Essentials of Raw Culinary Arts™

Essentials offers the unique opportunity to work hands-on with some of the world’s most outstanding raw food chefs and teachers. The course provides you with ample personal attention and assistance with individual goals. Become confident with knife skills and familiar with kitchen equipment and time-saving gadgets of all kinds. This five-day hands-on course expands on FUNdamentals of Raw Living Foods™ and Sharpen Up Your Knife Skills™ and provides the foundation necessary to attend our Raw Culinary Arts Associate Chef and Instructor Training™. Learn how to develop recipes; combine herbs and spices to create both classic and ethnic flavors without using recipes; balance textures and flavors within individual recipes or across entire menus; sprout grains, seeds, and legumes; make luscious meals; combine foods for optimum digestion and nutrition; create raw versions of cooked food recipes; organize and manage a raw food kitchen, and much more!

What You Will Learn

  • Essential techniques for healthy meal preparation
  • Setting-up and managing your raw food kitchen
  • Using basic equipment common in a raw food kitchen (food processors, blenders, spiralizer, spirooli, juicers and dehydrators, including proper temperature settings for different applications)
  • Basic knife technique—which knives are used for which tasks (i.e. chopping, dicing, mincing, julienning, chiffonade)
  • Basic measures and equivalents (i.e. teaspoons to tablespoons, ounces to cups, quarts to gallons, etc.)
  • How to follow recipes and convert cooked recipes to raw recipes
  • Hands-on experience in making fresh garden soups, sauces, salad dressings, salads, simple entrees, wraps and rolls, pâtés, crackers and desserts
  • Understanding flavor dynamics
  • Effective menu planning
  • Organic vegan product spotlight

Prerequisites: FUNdamentals of Raw Living Foods and Sharpen Up Your Knife Skills!are prerequisites to this introductory, hands-on chef-training course and may be attended either separately or consecutively in one session.

Certifications: This course is one of the required courses for Raw Culinary Arts Associate Chef and Instructor Training Certification™, Pastry Arts-Unbaked Certification, Gourmet Raw Food Chef Certification™, and Raw Culinary Arts Professional Chef Certification™.

Tuition: $1,575

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! both by Cherie Soria (books not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

Meals: Most meals will be provided.

Additional Information: Tuition includes course materials other than the required texts and supplies. During this hands-on course, you will need a chef coat, chef hat, and a set of knives (a chef knife and paring knife at the minimum). We recommend additional chef coats, an apron, and a safety glove.

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Raw and Vegan Nutrition Level 1™

This course provides a broad and comprehensive understanding of plant-based nutrition that is fundamental to creating an optimal raw food diet. The material is suitable for raw foods enthusiasts who are fine tuning their diets as well as for those who are simply increasing their intake of raw plant foods. It is an excellent course for chefs, health professionals, and those who want a science-based foundation in nutrition. We will answer questions such as:

  • Can we survive and thrive, nutritionally, on a raw and vegan diet?
  • What are the various types of raw food diets? Are some better than others?
  • How will we get enough protein?
  • Does a plant based diet provide every one of the essential amino acids?
  • How can we meet our recommended intake for iron and avoid anemia?
  • Can raw food diets supply sufficient calcium and vitamin D for optimal bone health?
  • Does a plant-based diet supply sufficient iodine, zinc, and other trace minerals?
  • Do we need vitamin B12 supplements?
  • Are carbohydrates good or bad?
  • How can we best maintain our blood sugar and energy levels between meals?
  • Are some fats essential for good health, and some to be avoided?
  • What protective components are present in raw plant foods, beyond all the vitamins, minerals, and protein?
  • What are some of the benefits of raw food diets, and what are the nutritional challenges?
  • How can all the information about 13 vitamins, 16 minerals, protein, fats, and carbohydrate be assembled into a single food guide for optimal health?

This course will provide answers to these and other common questions about raw food, vegan, vegetarian, and plant-based diets. The presentation for each topic is fun and easy to understand, and allows time for questions and discussion after each section. You will leave this course empowered—with a firm foundation of nutritional science that will help you to successfully incorporate raw and living foods into your daily diet. In addition to the information-packed classes, there will be a final question and answer session at the conclusion of the program.

Class Length: 12 hours (2 days)

Prerequisites: There is no prerequisite for this two-day course. This course is a prerequisite for Raw and Vegan Nutrition Level 2™ and Raw and Vegan Nutrition Level 3: Educator Training™.

Certifications: This course is required for these certifications - Raw Culinary Arts Associate Chef and Instructor Training Certification™, Pastry Arts-Unbaked Certification, Gourmet Raw Food Chef Certification™, Raw Culinary Arts Professional Chef Certification™, and Advanced Raw Food Nutrition Health Educator Certification™.

Tuition: $375

Required Textbook: Becoming Raw is the textbook for this course and is fully referenced and written in a way that is reader friendly and appealing for nutrition enthusiasts and for health professionals.

Meals: Meal plans are available for purchase.

Additional Information: There is no wifi service available in this classroom. Students are welcome to use the free wifi available in the building lobby during breaks and lunch.

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Raw Culinary Arts Associate Chef and Instructor Training™

Living Light Culinary Institute’s Raw Culinary Arts Associate Chef and Instructor Training™ is the foundation for all other Living Light culinary certification programs. In this ten-day hands-on training in all aspects of gourmet raw vegan cuisine, students learn to prepare delicious, nourishing recipes without giving up the flavor, texture, appearance, or satisfaction of the cooked dishes they love. A variety of popular comfort foods are prepared, including fresh garden pizza, burgers, lasagna, pasta, enchiladas, wraps, quiche, breads, pies, cakes, candy, and other gourmet delights. Students also delve deeper into recipe development and recipe writing, flavor dynamics and gastronomy. The teacher training portion of the program includes organizing and presenting successful raw food demonstrations and learning how to give a professional culinary presentation.

Living Light's Culinary Arts Associate Chef and Instructor Training Certification™ is based on a standard of excellence and is highly regarded in the vegetarian, vegan and raw communities. This course is designed to assist one in achieving the highest level of competence, even though everyone comes into the program with a different level of skill and talent.

What You Will Learn:

  • Confident public speaking
  • Planning and presenting successful food preparation demos
  • Planning and organizing live food classes from A - Z
  • Finding potential venues and marketing your classes
  • Determining your fee structure
  • Finding potential venues and marketing your classes
  • Marketing and self-promotion

Use of kitchen equipment:

  • Knife technique: which knives are used for which tasks, chop, dice, mince, julienne, chiffonade, and various thickness' and styles of slicing
  • Shredding devices: spiralizer, spirooli and food processor
  • Common kitchen gadgets: garlic press, vegetable peeler, apple corer, microplane grater, and zester
  • Mandoline/V-slicer
  • Food processor and various attachments
  • High speed blenders
  • Dehydrators
  • Various types of juice extractors

Food presentation skills:

  • Consistent portioning
  • Making and scoring crackers
  • Creating even, nicely fluted pie shells
  • Food processor and various attachments
  • Plating
  • Garnishing

You'll also learn:

  • How to create various textures in a dish to enhance "mouthfeel"
  • How to choose ripe fruits and vegetables

Confident food prep of the following foods:

  • Variety of fruit and garden blends (soups), sauces, and salad dressings
  • Variety of fruit, vegetable, sea vegetable, nut, and seed dishes
  • Variety of classic dishes, including lasagna, enchiladas, teriyaki vegetables, burgers, quiche, zucchini hummus, dolmas, and more
  • Variety of pate's, dips, spreads, and butters
  • Variety of nut/seed milks, creams, and sweet or savory cheeses
  • Use of wraps as sandwich substitutes: sushi, cabbage, and lettuce rolls
  • Variety of desserts including pies, puddings, confections, sweet sauces, candy, muffins, and luscious non-dairy ice cream

Prerequisites: FUNdamentals of Raw Living Foods™, Sharpen Up Your Knife Skills!™ and Essentials of Raw Culinary Arts™ are prerequisites to this hands-on chef-training course and may be attended either separately or consecutively in one session.

Certifications: This course is one of the required courses for Raw Culinary Arts Associate Chef and Instructor Training Certification™, Pastry Arts-Unbaked Certification, Gourmet Raw Food Chef Certification™, and Raw Culinary Arts Professional Chef Certification™.

Tuition: $2,875

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! both by Cherie Soria (books not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

Meals: Most meals will be provided.

Additional Information: Tuition includes course materials other than the required texts and supplies. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (a chef knife and paring knife at the minimum). We recommend additional chef coats and an apron.

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Food Styling™

FoodStylingVert

Capture the beauty of culinary creations in photographs— learn how to plate and style recipes with panache! Learn the basics of food styling using color, texture and contrast in this one-day hands-on workshop. Learn to create dazzling dishes especially for photography. Entice viewers with stunning food photos or showcase culinary talents in a recipe book, website, blogs and brochures. In class, students explore saucing, building height and movement, the positive use of negative space, and how to prepare food for photography. Learn elements of design, including how to choose appropriate tableware and props. Learn how the perspective of the camera influences what the viewer sees in photographs.

Time: 9:00am to 5:00pm

Prerequisites: None.

Tuition: $375.00

Meals: A healthy lunch of organic raw vegan foods will be provided.

Recommended Equipment: Chef knife, paring knife, appropriate chef wear, and camera.

Additional Information: This class is a hands-on course. Tuition includes all course materials except the recommended text, The Food Stylist's Handbook by Denise Vivaldo.

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Pastry Arts—Unbaked!™

Explore the fabulous world of gourmet raw desserts and advanced pastry artistry. Discover secrets of making exquisite raw desserts often better tasting than cooked desserts! In this hands-on course, learn techniques for using various sweeteners, thickeners, binders, gelling agents, and emulsifiers to create extraordinary gourmet sweet confections. You’ll dazzle your friends with a variety of professional looking and sublime tasting gourmet raw desserts to tantalize the palate without compromising your health!

Some Desserts You Will Learn:

  • White Coconut Vanilla Layer Cake
  • Tiramisu
  • White Chocolate Raspberry Cheesecake
  • California Mudslide Pie
  • Key Lime Pie with Coconut Meringue
  • Cinnamon Rolls & more!

Prerequisite: Raw Culinary Arts Associate Chef and Instructor Training Certification™is the prerequisite to this advanced, hands-on pastry arts course.

Certifications: This course is one of the required courses for Pastry Arts-Unbaked Certification, and Raw Culinary Arts Professional Chef Certification™.

Tuition: $1,375

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! both by Cherie Soria, and The Flavor Bible (not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

Meals: Breakfast smoothies and lunch will be provided.

Additional Information: Tuition includes course materials. During this hands-on course, you will need a chef coat, chef hat, and a set of knives (Chef knife, paring knife and cleaver or coconut opening knife at the minimum.) We suggest additional chef coats and an apron.

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Ethnic Flavors in Recipe Development™

An empowering five-day advanced training course designed for our Associate Chef and Instructor graduates. Receive personal guidance from outstanding chefs and instructors while traveling the world of Ethnic Flavors to India, Southeast Asia, the Mediterranean, and other exotic locales. Explore the tastes and textures of each region to prepare its cultural cuisine. Learn to write recipes suitable for publication and to create incredible new dishes without the need for recipes.

This course is available three times a year in Fort Bragg, California.

Prerequisite: Raw Culinary Arts Associate Chef and Instructor Training Certification™is the prerequisite to this advanced, hands-on recipe development course.

Certifications: This course is one of the required courses for Gourmet Raw Food Chef Certification™ and Raw Culinary Arts Professional Chef Certification™.

Tuition: $1,675

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! both by Cherie Soria, and The Flavor Bible (not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

Meals: Most meals will be provided.

Additional Information: Tuition includes course materials. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (Chef knife, paring knife and cleaver or coconut opening knife at the minimum. We also recommend a serrated knife.) We suggest additional chef coats and an apron.

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RawFusion Gourmet Spa Cuisine™

In this course, experience the light and luscious fare served at healthy lifestyle retreats in exotic locations. RawFusion Gourmet Spa Cuisine™ is designed to support an active lifestyle. Starting with very simple ingredients, learn how to combine textures and flavors to produce a wide array of exotic dishes and gourmet feasts!

Prerequisites: Raw Culinary Arts Associate Chef and Instructor Training Certification™ and Ethnic Flavors in Recipe Development™ are the prerequisites to this advanced, hands-on recipe development course.

Certifications: This course is one of the required courses for Gourmet Raw Food Chef Certification™ and Raw Culinary Arts Professional Chef Certification™.

Tuition: $1,675

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! both by Cherie Soria and The Flavor Bible (not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

Meals: Most meals will be provided.

Additional Information: Tuition includes course materials. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (chef knife, paring knife and cleaver or coconut opening knife at the minimum. We also recommend a serrated knife.) We suggest additional chef coats and an apron.

Register Now!


Raw Event Catering and Elegant Entertaining™

Cater raw food events from intimate appetizer parties for 10 to elegant weddings for 100 or more. Learn about menu planning, organizing, budgeting, pricing, negotiating contracts, and managing your catering team. Discover secrets of plating and presentation used to create beautiful everyday meals or elegant dinner parties. Learn to create stunning buffets and beautifully presented meals. Gain hands-on experience catering an organic gourmet raw vegan lunch for the local community.

What You Will Learn:

  • The importance of understanding the needs of your guests and how to create a menu with them in mind.
  • Budgeting, pricing, and organizing every detail of your event.
  • Handling contract negotiations with ease and confidence.
  • Managing your catering team and acquire the supplies and equipment necessary to make your event a success.
  • Discover the secrets of beautiful buffet table set-up and display, plating, and exquisite food presentation skills.

Prerequisite: Raw Culinary Arts Associate Chef and Instructor Training Certification™is the prerequisite to this advanced, hands-on recipe development course.

Certifications: This course is one of the required courses for Gourmet Raw Food Chef Certification™ and Raw Culinary Arts Professional Chef Certification™.

Tuition: $1,575

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! both by Cherie Soria, and The Flavor Bible (not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

Meals: Breakfast smoothies and lunch will be provided.

Additional Information: Tuition includes course materials. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (Chef knife, paring knife and cleaver or coconut opening knife at the minimum. We also recommend a serrated knife.) We suggest additional chef coats and an apron.

Register Now!


Raw Culinary Arts Associate Chef and Instructor Training™ Level II

This 2-week course is designed to provide increased confidence in all aspects of raw vegan food preparation and teaching culinary classes, plus hands-on commercial kitchen experience, food service management, and leadership training. Student will divide their time between the classroom; watching lectures and participating in hands-on food production, and the Living Light food service kitchen—preparing meals, working with professional staff and developing improved organization and presentation skills. The emphasis is on practical hands-on experience designed to assist student in meeting their career goals.

Prerequisite: Raw Culinary Arts Associate Chef and Instructor Training Certification™is the prerequisite to this advanced, lecture and hands-on course.

Certifications: This course is one of the required courses for Raw Culinary Arts Professional Chef Certification™.

Tuition: $2,875

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! both by Cherie Soria (not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

Meals: Most meals will be provided.

Additional Information: Tuition includes course materials other than the required texts and supplies. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (a Chef knife and paring knife at the minimum). We recommend additional chef coats and an apron.

Please call to register for this course: (800) 816-2319 or (707) 964-2420


Raw Culinary Arts Professional Chef™ Training Program

(2,000 hours over one year)

The Raw Culinary Arts Professional Chef™ Training Program is designed for those graduates seeking more in-depth training in raw food preparation or for those graduates pursuing the Raw Culinary Arts Professional Chef Certification™. The written application and oral interview for the training program may be scheduled upon completion of both the Gourmet Raw Food Chef Certification™ and Pastry Arts—Unbaked!™ Certification.

The training program is designed to focus on teaching raw culinary arts or mastering professional gourmet raw cuisine preparation. It is comprised of four specialized modules conducted at the Living Light Culinary Institute in Fort Bragg, California.

The one-year training program is comprised of four quarters:

1. Kitchen Introduction and Integration

2. Sous Chef

3. Pastry Chef

4. Kitchen Management

This will ensure that the professional chef applicant is prepared for each quarter which builds upon the next.

Students are also required to complete all remaining certifications available through Living Light Culinary Institute. Students may schedule a leave of absence* from the program to complete additional courses with the Culinary Programs Manager’s approval.

Candidate can start in any month, however, certain courses may only be offered certain times of the year therefore candidate must pay particular attention to completion of prerequisites.

A passing grade for all assignments, including the final written exam and culinary practical exam, is a requirement to earn the Raw Culinary Arts Professional Chef Certification™.

If you are interested in this training program, please email us to request more information about this highly competitive and comprehensive program.

 


Would you like more information about becoming a Living Light Student? Contact an enrollment advisor today: call (800) 816-2319 or (707) 964-2420, Skype, or Email...they would love to help you! You can also click here to schedule a personalized phone or Skype consultation at your convenience.