Associate Chef & Instructor Certification Series
During this five-part certification training you'll learn to prepare delicious, health-promoting, high-energy, raw gourmet foods without giving up flavor, appearance, or satisfaction!
Even if you are an expert professional chef, you will encounter a whole new world of food preparation skills that are specific to raw cuisine. If you are new to the kitchen, you will become adept with knife technique and familiar with kitchen equipment and time saving gadgets of all kinds. You will learn how to develop a recipe; combine herbs and spices to create both classic and ethnic flavors without using recipes; balance textures and flavors within individual recipes and entire menus; sprout grains, seeds, and legumes; make luscious live non-dairy cheeses; create raw variations of cooked food recipes; organize and manage a raw food kitchen, and much more!
You will learn to make familiar comfort foods, like pizza, burgers, lasagna, pasta, burritos, bread, pies, cakes, and even hand-rolled truffles! You'll also learn how to organize and present successful raw culinary classes for groups of all size, how to find venues, market classes, and communicate effectively with an audience! Each student will be given the option of presenting a culinary presentation to the class, culminating in certification as a Raw Culinary Arts Associate Instructor. You'll come away from this program a more effective, better organized, more confident culinary presenter. After this training, you'll possess the skills and confidence you need to begin teaching successful classes immediately! Whatever your current level of chef skills, this program is guaranteed to take you to the next level in your culinary journey!
The courses for this certification are:
This first class in our Chef Training Series is an entry-level one-day course where students come to learn the basics of raw cuisine, from using equipment to sprouting to preparing appetizers, soups, salads, entrées, and desserts...plus dressings, sauces, nut milks and cheeses, smoothies, snacks, and more.
This one-day class is designed for all levels of expertise, from novice through professional instructor — taking a progressive approach to the development of knife skills through demonstration, hands-on practice and reference materials.
Students enjoy a five-day hands-on experience with outstanding raw food chefs and ample personal attention. Learn to develop recipes, understand flavor dynamics, and create textures using equipment specific to the raw food kitchen.
Rick and Karin Dina, D.C. offer a two-day comprehensive course on the science of raw food nutrition. The course will cover hot topics in raw food nutrition including raw vegan sources of iron, calcium, protein, Vitamin B12, and essential fatty acids, as well as blood sugar regulation, pH balance, food changes from cooking, anti-inflammatory nutrition, weight management, anti-aging, longevity, and much more.
A ten-day program where students learn to create a wide variety of comfort foods, including burgers, lasagna, enchiladas, cheesecake, and more. Students also plan, organize, and conduct culinary presentations.
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