Spotlight on Living Light Students and Graduates
At Living Light we are always totally amazed at what our graduates accomplish in the world. They are motivated, resourceful, dedicated, and ready to make a difference! Here is a sample of what two of our students, each of whom has chosen her own way of exploring our curriculum, have been able to accomplish with tools and information they have acquired at our school.
Whether you have completed all of the Gourmet Raw Food Chef Certification™ training and all of the advanced classes, or are just starting out on your raw food journey, we are proud to say that our graduates make healthy living delicious all over the world. We hope to include a regular feature on our graduates accomplishments and inspiring stories in upcoming newsletters and on our website.
Kari Bernardi, a member of our very first graduating class at Living Light over fifteen years ago
, is owner and executive chef in her own company, Super Natural Chef in Carmel, California. She has specialized in vegan gourmet raw food cuisine for more than twenty years.
Kari loves teaching people (especially children) how to grow and prepare delicious and nutritious plant-based meals. She is founding director of the California State University Monterey Bay Farm-to-School Partnership Program, where she has been instrumental in writing healthy school food policies, bringing fresh organic fruits and vegetables into schools and teaching farm fresh nutrition education to students around the world. For over 20 years she has shared her teaching expertise to help people thrive on a plant-based diet, and she’s taught students from 5 years old to 95 years young!
Before moving back to her hometown of Carmel, CA, Kari was a valued faculty member at Living Light Culinary Institute as chef, instructor and Culinary Programs Manager. She is certified as a Living Light Raw Culinary Arts Associate Chef and Instructor™, Gourmet Raw Food Chef™, and has completed both Pastry Arts-Unbaked!™ and Science of Raw Food Nutrition I™.
Kari has a very special story to share about her journey and the powerful impact her training at Living Light has made on her life.
“Before I came to Living Light I was the Executive Chef at the Butterfly House in Carmel-by-the-Sea. I was primarily serving raw vegan foods and was interested in expanding my repertoire. A friend of mine said that I should sign up for a class by Cherie Soria, author of Angel Foods, Healthy Recipes for Heavenly Bodies. That’s how I became a member of the very first graduating class at Living Light Culinary Institute. After I met Cherie, Terri Zacanti, and the Living Light team, I went home and resigned from the great job I had, gave up the house on Carmel Beach and became a traveling raw vegan chef and instructor with the organization. I consider Living Light my family and cherish the early days when we traveled around the globe together as chefs and messengers of the raw food lifestyle. Together we enhanced this world on an amazing mango rich tropical journey!”
“Over the years, I have continued teaching with the Living Light family. At home I have been writing healthy school food policies that promote building school gardens and implementing salad bars. I also teach edible education in the local schools, farmer’s markets, Head Start Programs, the Boys and Girls Clubs, at hospitals, colleges, in recovery programs and at church events. I also cater weddings and gatherings, and work as a private chef and instructor for public and private classes in raw, vegan culinary arts. I am currently putting together a recipe book and working with a group to build local healing retreat centers. Each day I am totally awe inspired by the beauty and fragility of life on our amazing planet.”