Living Light International - Raw Food Chef

Classes in Raw Vegan Cuisine
for Individuals, Chefs & Instructors

Advanced Raw Foods Culinary Classes

Ethnic Flavors in Recipe Development

An empowering five-day advanced training course designed for our Associate Chef and
Instructor graduates. You’ll receive personal guidance from outstanding chefs and instructors as you travel the world of Ethnic Flavors to India, Southeast Asia, the Mediterranean, and other exotic locales. Explore the tastes and textures of each region as you prepare its cultural cuisine. Learn to write recipes suitable for publication and to create incredible new dishes without the need for recipes. Reach new levels of creativity in the grand finale, our fabulous dessert extravaganza. Prerequisite: Associate Chef & Instructor Training.

 

RawFusion Gourmet Spa Cuisine & Recipe Development

In this course, you'll experience the light and luscious fare served at healthy lifestyle retreats in exotic locations. We designed RawFusion Gourmet Spa Cuisine to support an active lifestyle. Starting with very simple ingredients, you will learn how to combine textures and flavors to produce a wide array of exotic dishes and gourmet feasts! With recipes emphasizing fruits and greens, RawFusion is the favorite cuisine of the Living Light staff. Prerequisite: Ethnic Flavors in Recipe Development.

 

Raw Event Catering and Elegant Entertaining

Anyone interested in catering raw food events from intimate appetizer parties for 10 to elegant weddings for 100 or more will enjoy Raw Event Catering and Elegant EntertainingTM. Learn about menu planning, organizing, budgeting, pricing, negotiating contracts, and managing your catering team. Discover secrets of plating and presentation that you can use for beautiful everyday meals or elegant dinner parties. Learn to create stunning buffets and a variety of garnishes, from simple tomato roses to impressive carrot butterflies, for beautifully presented meals. Gain hands-on experience as you participate in catering raw events. Prerequisite: Ethnic Flavors and RawFusion Spa Cuisine classes.

 

New Holiday Traditions with Raw Living Foods

A Living Light chef showcase and holiday celebration! This action-packed weekend course features Living Light certified chefs and instructors who come together to share with you their most delectable, festive creations. They'll delight you with a fresh perspective on their favorite family recipes, offering special tips, culinary magic, and the secrets of seasoning for the season-as you learn to prepare healthful, elegant gourmet appetizers, soups, entrées, desserts, candies, breads, and more. We'll show you how to make creamy holiday nut nog, heirloom tomato torte with macadamia basil crust, cranberry orange relish, vegan bay crab cakes with creamy dill sauce, green beans amandine with crispy leeks, holiday fantasy stuffing, pumpkin pie with whipped nut-cream, and an amazing black-bottom pecan pie you'll never forget. You'll learn how to create a stunning table and exquisite centerpieces...and best of all, we'll help you dazzle your guests with a holiday feast they'll rave about for years to come. Join the Living Light family as we celebrate unforgettable New Holiday Traditions. Open to everyone, novice to professional chef. Prerequisite: None required.

 

Pastry Arts-Unbaked!

Explore the fabulous world of gourmet raw desserts and advanced pastry artistry with two master raw dessert divas, Cherie Soria and Vinnette Thompson. Discover the secrets of making exquisite raw desserts that taste even better than famous cooked desserts! In this hands-on course, you will learn techniques for using various sweeteners, thickeners, binders, gelling agents, and emulsifiers to create extraordinary gourmet sweet confections. All desserts are dairy-free, gluten-free, and contain no white sugar. You'll dazzle your friends with a variety of professional looking and sublime tasting gourmet raw desserts that tantalize the palate without compromising your health! Prerequisite: Associate Chef and Instructor Training.