Carolyn's Raw Foods Institute-Certified Raw Food Chef, Certified Raw Food Instructor

Are You Ready To Become A Certified Raw Food Chef, Certified Raw Food Instructor, and Learn How to Master the Art of Pastry Unbaked?

Let me help you to realize how easy it is for your inner chef to emerge, and how much fun you will have during the learning process!

Before we begin…
• Have you been struggling preparing raw food?
• Do you feel that raw food preparation is too complex?
• Do you want quick and easy raw recipes that will satisfy any gourmand?
• Do you want to make raw gourmet dishes?
• Do you want to learn how to prepare raw food using the equipment you already own?
• Do you want to make desserts that are superior to “cooked” desserts?
• Do you want to make a difference in the lives of your family and friends by preparing exquisite raw food?

ALL training, raw chef, raw instructor, pastry unbaked, and raw food prep are taught by me, Carolyn Akens, no exceptions. I keep my classes small so you will get one-on-one training and coaching from me. You will learn how to make luscious and scrumptious raw food and your family and friends will continually ask for seconds!

YOU will learn essential steps in raw food preparation utilizing precept upon precept:

Knives:

• Paring – pare means to peel. This small knife is used primarily for peeling.
• Serrated – this knife is perfect for slicing softer foods. The serration moves through softer foods without tearing them.
• Chef – perfect for chopping vegetables with its broad, tapered shape and fine edge.

The important qualities of a good knife is the length, weight, balance and handle grip.

Knife Cuts:

• Chop – to cut into pieces of no specific shape
• Dice – to cut into small uniform cubes
• Mince – to cut food into very small pieces
• Julienne (jue-lee-en or jewl-yen) – to cut food into very thin strips
• Chiffonade (shihf-un-nahd) – to cut into strips of shreds
• Bias – a slice that is cut at a 45° angle instead of perpendicular to the length of the vegetable
• Concasser (kon-kass-ay) – similar to chop, this is to cut rough-shaped but even sized pieces
• Emincer (ay-man-say) – to mince; also to slice thinly or cut into thin uniform strips
• Slice – to cut into uniform slices

Flavor Balancing: sweet, salty, acid/sour, pungent/spicy, bitter, fats

Planning: soaking nuts, seeds, grains, and dried fruit; sprouts, salads, pates, vegetables, produce

 Kitchen Essentials: Blender, food processor, knives, spirooli or saladacco

• YOU will make delicious raw food that will tantalize the most discriminating palates and have them asking for more!

• YOU will learn phenomenal skills from my years of experience as a culinary professional and become certified yourself.

Carolyn’s Raw Foods Institute is International; students were trained from the UK!

Begin your culinary adventure by signing up for classes today! I was mentioned in Jordan Rubin’s new book, The Raw Truth.

Begin your training today!

Have a question, send me a message…