Living Light International - Raw Food Chef

Classes in Raw Vegan Cuisine
for Individuals, Chefs & Instructors

Associate Chef and Instructor Training

Learn the sacred art of preparing and teaching raw vegan cuisine! Living Light is known internationally as the top raw culinary arts school in world. It isn't unusual in a Raw Culinary Arts Associate Chef Training to meet people from 6 different countries. Attendees range from Parisian executive chefs to self-proclaimed "novice know nothing" non-chefs and each works at their pace, under the direction of Cherie and the Living Light staff. If students of the program participate in all three 2-hour classes each day (four classes a day for teacher trainees) they will receive a certificate of completion and can expect their culinary skills to transcend to a new level of competence and confidence. Participants learn all aspects of creating raw living foods from appetizers to desserts, including bread making and confections.

 

The unique 10-day Raw Culinary Arts Associate Instructor Training program, which includes Raw Culinary Arts Associate Chef Training, provides a supportive environment for participants to learn how to give effective presentations, plan menus, organize food preparation classes, and even market their workshops. Under Cherie's tutelage anyone can become a confident raw food instructor!

 

Graduates of this program gain access to the Instructor Empowerment Kits. Each kit provides complete materials for teaching a wide variety of popular raw food classes. The opportunity to use these advantageous kits is exclusive to Living Light graduates.

 

Living Light Raw Culinary Arts Chef 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.

 

The Living Light Raw Culinary Associate Instructor Training course includes Raw Culinary Associate Chef Training, with additional classes and an opportunity to give a food preparation demonstration. Certification as both Raw Culinary Arts Associate Chef and Raw Culinary Arts Associate Instructor is included in this course.

 

Class Schedule and Tuition

Please refer to our schedule of raw foods classes and workshops.

 

Class Location

Living Light Center, Fort Bragg, CA..

 

Length of Class

10 days

 

Prerequisites

FUNdamentals of Raw Living Foods and Essentials of Raw Culinary Arts.

 

What You Will Learn

• Confident public speaking
• Planning and presenting successful food preparation demos (live and video)
• 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, proper care of knives and how to sharpen knives using a wet stone and a steel
  • Shredding devices: spirilizer, cabbec, and food processor
  • Common kitchen gadgets: garlic press, vegetable peeler, apple corer, citrus sectioner, zester, and melon ball scoop
  • Mandoline/v-slicer
  • Food processor and various attachments
  • Blender/Vita-Mix
  • Dehydrators
  • Various types of juice extractors

   

• Food presentation skills
  • Consistent portioning
  • Making and scoring crackers
  • Creating even, nicely fluted pie shells
  • Creating round, evenly shaped cookies
  • Food processor and various attachments
  • Plating
  • Garnishing

   

• How to create various textures in a dish to enhance "mouth-feel" How to choose ripe fruits and vegetables Food combining and raw nutritional science 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 grain dishes, including sprouted pilafs and Essene breads
  • Variety of classic dishes, including pasta, lasagna, burritos, and sushi
  • 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, cakes, puddings, confections, frostings and sweet sauces, cookies, fruit sorbet, and luscious non-dairy ice cream

   

   

  Support Materials

  Students gain access to the Instructor Empowerment Kits.

   

  Additional Information

  This is a hands-on program.

   

  Register Today!