Certified Raw Food Chef

Next Class: January 9-11, 2012
Time: 3-days intensive classes
Tuition: $1,375
Special Instructions: All students must bring their own knives, chef coat or apron.

This course is designed to assist you in achieving the highest level of competence as a Raw Chef. Training includes: meals, recipes, training manual and certification.

Topics covered:

• Cooked flavors and textures in raw cuisine
• Substituting raw ingredients for cooked
• Five Basic Elements of Dressings, Sauces, Marinades
• Element of Fat
• Meal Planning Ideas
• Fun and Nutritional Foods for Kids
• Garnishing
• Side dishes
• Making and scoring flax crackers
• Making cheese
• Creating round, evenly shaped burgers
• Creating desserts, nicely fluted pie shells
• Recipe development
• Knife techniques and proper care of knives
• Knife Cuts: chop, dice, mince, julienne, chiffonade, stabilizing and more…
• Flavor Balancing: sweet, salty, acid/sour, pungent/spicy, bitter, fats
• Kitchen devices: food processor, Vitamix, Dehydrators, Mandolin, and various kitchen tools

Reservation and payment are required two weeks in advance of class. Register Now!