Associate Chef & Instructor Curriculum

The highly-regarded Raw Culinary Arts Associate Chef and Instructor Curriculum is designed for all levels of expertise, from novice to professional. This program consists of six classes beginning with a one-day intensive that includes demonstrations of a variety of techniques and the use of equipment necessary in a raw food kitchen. There are sixteen culinary presentations from sprouting and fermenting to preparing recipes from appetizers to desserts.

Following this is a full day of hands-on, practical knife skills designed to provide confidence and expertise in raw food preparation. Next, students spend 5 action-packed days of hands-on experience using a variety of culinary skills including recipe development and flavor balancing. Then, students complete a two-day course in raw food nutrition to develop the foundation for the final 2 weeks of the Raw Culinary Arts Associate Chef and Instructor™ Certification focused on all-around chef skills and culinary technique, recipe production and development, and finally, learning how to teach raw culinary arts to others. You'll also take a 1-day Food Styling class that teaches you how to plate and photograph your culinary creations.

The Associate Chef and Instructor™ courses are a prerequisite for the Pastry Arts—Unbaked! Certification™, Gourmet Raw Culinary Arts Certification™, and the Raw Culinary Arts Professional Chef Certification™.

Taking these six courses will earn you our flagship certification, Raw Culinary Arts Associate Chef and Instructor Certification™. This introductory raw vegan cuisine certification is the prerequisite for many advanced courses and three culinary certifications.

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.

Register Now!


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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