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 for a healthier life and a healthy planet. Courses are geared to support novices and challenge professionals. Our goal is to help you take what you learn from your culinary experience and integrate it into your life!

INTRODUCTORY Gourmet Plant-based Cuisine courses

ADVANCED Gourmet Plant-based Cuisine courses

Download the 2018 Course Schedule here>>

 

FUNdamentals of Living Foods

In this entry-level demonstration-only class, discover the magic of creating fabulous organic raw vegan cuisine for optimum health and rejuvenation. Fifteen 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 plant-based sensations including appetizers, fruit smoothies, soups, sauces, salads and salad dressings, patês, wraps and rolls, nut milks, nondairy cheeses, crunchy crackers, dehydrated goodies, and an amazing dessert. 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. A full buffet lunch of organic raw vegan foods will be provided as well as samples of most of the foods prepared during class.

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-person in Fort Bragg, California as well as online.

Tuition: $390

Additional Information: This class is observation-only—not a hands-on course. Tuition includes all course materials except any 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, citrus sectioning
  • Knife care—keeping your knives sharp and storing them properly

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

Tuition: $350

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

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Essentials of Raw Plant-based Cuisine

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

FUNdamentals of Raw Living Foods and Sharpen Up Your Knife Skills! are recommended before you take this introductory, hands-on course and may be attended either separately or consecutively in one session.

Tuition: $1,625

Additional Information: Tuition includes breakfast smoothies and lunch as well as course materials; however, recommended texts and supplies are not included. 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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Vegan and Raw Nutrition Level 1™

This two-day 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 of 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?
  • 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.

This course is recommended for Vegan and Raw Nutrition Level 2™ and Vegan and Raw Nutrition Level 3: Educator Training™.

Tuition: $390

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 health professionals.

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Raw Plant-based Culinary Techniques

In this five day hands-on training in all aspects of raw vegan cuisine, students learn to prepare delicious, nourishing living foods recipes without giving up the flavor, texture, appearance, or satisfaction of the cooked dishes they love. A variety of popular ethnic foods are prepared, including fresh vegan sushi,  living lasagna, pasta, wraps, fermented foods and other gourmet delights. Students also delve deeper into recipe development and recipe writing, flavor dynamics, cooked-to-raw conversion techniques and gastronomy.

Living Light's Culinary 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:

  • How to create various textures in a dish to enhance "mouthfeel"
  • How to choose ripe fruits and vegetables
  • Confident public speaking
  • Planning and presenting successful food preparation demos
  • Planning and organizing live food classes from A - Z

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

Food preparation for: 

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

FUNdamentals of Living Foods, Sharpen Up Your Knife Skills!™ and Essentials of Raw Plant-based Cuisine are recommended before taking this course and may be attended either separately or consecutively in one session.

Tuition: $1625

Additional Information: Tuition includes breakfast smoothies and lunch as well as course materials; however, recommended texts and supplies are not included. 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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Mastery of Raw Plant-based Cuisine

Mastery of Raw Plant-based Cuisine is a five-day exploration of advanced kitchen practices involved in the preparation of living foods. This work will build upon conversion skills presented in our Essentials of Plant-based Raw Cuisines and Raw Plant-based Culinary Techniques.  Throughout the week we will explore an exciting variety of ethnic cuisines and methods from across the globe. You will learn dozens of food styling tips and tricks that will enable you to plate dazzling dishes and capture the beauty of your culinary creations in photographs. Explore systems for organizing and mastering a captivating culinary presentation.

Raw Plant-based Culinary Techniques is recommended prior to taking this advanced, hands-on pastry arts course.

Tuition: $2,025

Recommended 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.

Additional Information: Tuition includes breakfast smoothies and lunch as well as course materials; however, recommended texts and supplies are not included. 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: (707) 964-2420


Raw Plant-based Desserts

Explore the fabulous world of gourmet raw vegan desserts and advanced pastry artistry. Discover the unique methods of mastering exquisite plant-based 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 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!

Raw Plant-based Culinary Techniques is recommended prior to taking this advanced, hands-on pastry arts course.

Tuition: $1,425

Additional Information: Tuition includes breakfast smoothies and lunch as well as 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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Raw/Cooked Fusion

This hands-on, five-day seasonal course offers a unique opportunity to explore various raw preparations and cooked techniques with whole foods.  These techniques will inspire you to create plant-based food with high integrity, showcasing exquisite flavors while optimizing nutritional value.

In this workshop, you will be learning formula-based recipes and the concepts that support them. Our focus for the week will be integrating what you learn from your culinary experience and extending it to our gardens and greenhouses. Students will learn how to prepare foods that are vibrant and vital with the local bounty here on the beautiful Mendocino Coast. We will focus on what each season has to offer and let the garden guide our creativity.

Our recipes will focus on vegan, gluten-free, minimally processed, fermented, vibrant, conscientious, seasonal and local ingredients. This course will also include working with design elements to create a final dish or plate that is aesthetically pleasing.

What You Will Learn:

  • How to create dishes that optimize nutritional value
  • Garden-to-Table preparations
  • Fermented foods
  • Food styling for maximum appeal
  • Rationale and reasons for choosing locally-sourced foods
  • Hands on interactive learning & more!

Raw Plant-based Culinary Techniques is recommended prior to taking this advanced, hands-on pastry arts course.

Tuition: $1,675

Additional Information: Tuition includes breakfast smoothies and lunch as well as 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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ADVANCED GOURMET PLANT-BASED CUISINE

Ethnic Flavors in Raw Plant-based Recipe Development

Ethnic Flavors in Plant-based Recipe Development is an empowering five-day training course for exploring advanced plant-based techniques with personal guidance from outstanding chefs and instructors. Travel 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.

Raw Plant-based Culinary Techniques is recommended prior to taking this advanced, hands-on pastry arts course.

Tuition: $1,725

Additional Information: Tuition includes breakfast smoothies, lunch and 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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Raw Plant-based Gourmet Spa Cuisine

In this course, experience the light and luscious fare served at healthy lifestyle retreats in exotic locations. Raw Plant-based 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!

Raw Plant-based Culinary Techniques is recommended prior to taking this advanced, hands-on pastry arts course.

Tuition: $1,725

Additional Information: Tuition includes breakfast smoothies, lunch and 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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Elegant Raw Plant-based Entertaining

Learn to plan events from intimate living food appetizer parties for 10 to elegant weddings for 100 or more. Learn about menu planning, organizing, and hosting beautiful healthy parties or events. Discover secrets of plating and presentation used to create stunning buffets, beautiful everyday meals or elegant dinner parties. Gain hands-on experience creating 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 team and acquiring the supplies and equipment necessary to make your event a success.
  • The secrets of beautiful buffet table set-up and display, plating, and exquisite food presentation skills.

Raw Plant-based Culinary Techniques is recommended prior to taking this advanced, hands-on pastry arts course.

Tuition: $1,725

Additional Information: Tuition includes breakfast smoothies, lunch and 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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Vegan and Raw Nutrition Level 2™

This in-depth course on raw vegan nutrition will build on the knowledge from Level 1 and provide you with a more profound knowledge base of this quickly growing branch of science. Participants will gain expertise and confidence in understanding and communicating topics in the field of plant-based nutrition. Among the extensive list of important topics we will cover are answers to the following questions:

Macronutrients (protein, fat, and carbohydrate)

  • What is the optimal balance of the calorie-contributing nutrients (protein, fat, and carbohydrate) for good health?
  • What are the advantages and disadvantages of various types of raw and high-raw vegan diets?
  • What are the primary sources and also the challenges in getting sufficient protein on the various raw food diets?
  • How does protein digestion function in uncooked diets?
  • How do raw food preparation techniques affect amino acids and their availability?
  • What are the key advantages of raw food diets in relation to dietary fats?
  • What are the primary sources of omega-3 fatty acids in raw, plant-based diets?
  • Are carbohydrates good or bad?
  • Gaseous emissions? What can we do?

Minerals

  • Which minerals are abundant in raw vegan diets and which may be in short supply?
  • What are the key issues related to mineral absorption and how can we maximize mineral bioavailability?
  • As iron deficiency anemia is the main deficiency in North America how can we meet recommended intakes on raw food diets?
  • Can we build strong bones on raw vegan diets, and if so, how do we do this?
  • What is the latest science say about diet and acid-base balance?
  • What are the functions, recommended intakes, and key dietary sources in raw food diets of various trace minerals, including zinc, iodine, selenium, copper.
  • What are the lower and upper limits for recommended iodine intakes, and how can these be achieved in various types of raw food diets?

Vitamins

  • What are the functions, recommended intakes, and key dietary sources of vitamin B12 in plant-based diets
  • Can we get enough vitamin B12 from plant foods or internal production?
  • What are the known and postulated functions of vitamin D?
  • How can we get sufficient vitamin D at various latitudes and on entirely plant-based diets?

Phytochemicals

  • What functions are furnished by the protective substances in plant foods known as phytochemicals?
  • Are these always more abundant and potent in raw plant foods?

Life Cycle

  • What scientific studies have been done on the use of raw vegan diets during pregnancy, lactation, infancy, adolescence, and what do they indicate?
  • What scientific studies have been done on the use of vegan diets throughout the life cycle and what do they indicate?
  • What are consequences of low intakes of vitamin B12, folate, or iodine during pregnancy?
  • Can a pregnant woman meet recommended intakes for folate entirely from plant foods, without supplements?

Theories and Science
What are the updated and current views on:

  • Digestion?
  • Food combining?
  • Protein complementation?
  • Whether cooking is always harmful?
  • Are some types of cooking better than others?
  • Whether some cooked food can be beneficial?
  • Are supplements important, optional, or a waste of money?
  • Are organic foods better?

Food Guides, Menus, and Raw Research

  • We will give an overview of the history and branches of the raw and living foods movements, and illustrate a variety of nutritionally adequate raw or high-raw menus.

Class Length: 49 hours (7 days)

Vegan and Raw Nutrition Level 1™ is recommended prior to this seven-day course.

Tuition: $1745

Required Text: Becoming Vegan: Comprehensive Edition is the course textbook.

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Vegan and Raw Nutrition Level 3: Educator Training™

This interactive and experiential course is designed to give you practical experience in preparing training materials, coaching, and presentation skills. You will gain confidence and expertise so that you can communicate effectively with others—whether in lectures, media interviews, blogs, or with family members, friends, and co-workers on topics of vegan and raw nutrition. The curriculum is designed for both professionals and lay people. You will receive as part of the course content practical materials in both print and digital form that can be used in your work.
Those who register for this course are invited to submit their prime areas of interest and some key questions that they have, prior to the course. This educator training is designed to support your work in the area of your choice. Thus it is important that we address your key topics, and we allow for this in the course design.

Raw research, chronic disease, and weight management
Participants will be able to summarize the health advantages, uses, or lack of value of vegan and raw diets in relation to the following:

  • Type 2 diabetes
  • Type 1 diabetes
  • Cardiovascular disease
  • Fibromyalgia
  • Rheumatoid arthritis
  • Bone health
  • Weight management (underweight and overweight)

At the end of this course, educators in raw nutrition will be able to answer the following, with confidence:

  • Which ten nutrients should typically be assessed in vegan and raw menus for adults?
  • Which five nutrients are typically abundant in vegan and menus?
  • Which laboratory tests can be used to assess vitamin B12 status?
  • What are the possible advantages of low serum ferritin levels?
  • What are six free and reliable science-based online resources for clients on plant-based diets?
  • Plus commonly asked questions regarding raw and vegan nutrition.

Educators will be able to:

  • List one key issue for vegetarians for each of these minerals: iron, zinc, calcium, and iodine; plus two good sources for each.
  • Plan menus based on different types of living foods and vegan and raw diets, and on skill levels of clients (beginner, gourmet, fast and easy).
  • Plan menus for travelers, groups, those living alone, those who have difficulty maintaining their energy and blood glucose levels.
  • Distinguish between information that is based on science and that which is simply theoretical or belief.
  • Access free online scientific resources for raw food educators and for health professionals.
  • Create a lecture or event.
  • Choose appropriate topics for raw and living food lectures.
  • Manage challenging questions and audience members with ease.
  • Present within the scope of your knowledge and direct others to information beyond that scope.
  • Write promotional materials for your event.

Professional support for your practice

  • This course will provide support for creating a professional image and establishing credibility with prospective clients.
  • You will learn to create more comprehensive lectures or presentations and to gain experience in giving a lecture in front of an audience.
  • Even without previous science or nutrition background, you will learn how to speak with confidence regarding raw vegan nutrition after completing this class.

Class Length: 42 hours (7 days)

Vegan and Raw Nutrition Level 1™ and Level 2™ is recommended prior to this seven-day course.

Tuition: $1725

Required Text: Becoming Vegan: Comprehensive Edition is the course textbook.

Register Now!

 

 


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