Level One: Raw Chef Practitioner Certification
Previously known as ‘Feast’
Duration: 4 days (30 hours) | Place: Forest of Dean, UK
“I gained the confidence and knowledge to start creating my own raw food recipes…. “For anyone who’s been thinking about doing something like this for a while, I would say just go for it!...a truly life-changing experience”
Deepen your knowledge and enhance your skills
“I cannot recommend this course highly enough.”
Sue Halfyard, Spain
Level One: Raw Chef Practitioner Certification is the starting point to becoming more familiar with the processes in a professional raw kitchen.
The 4-day LIVE programme aims to:
Provide you with a highly practical experience in fundamental raw food concepts and disciplines including knife skills, flavour balancing and beautiful presentation.
Enable you to identify and choose appropriate raw ingredients for making meals whilst learning a wealth of core recipes adaptable for breakfast through to evenings.
Develop your core raw food culinary skills and techniques to provide a solid foundation to build raw food into your career or to eat more exciting and Instagram-able raw plant-based food for personal use.
On successful completion of the course, participants will receive Raw Chef Practitioner Certification Level One approved by The Vegetarian Society.
Skills you will learn
Kitchen Etiquette
Knife skills
Use of raw food kitchen equipment
Correct preparation and use of flours, sweeteners, fats, oils, acids, thickeners, binders, stabilisers
Raw chef mathematics
Working with dietary restrictions
Juices, smoothies and blended drinks
Plant-based dairy
The principles of building nut milks
Nut milk profiles and flour yields
Raw stock-making
Soaking and sprouting
Superfoods
Fermentation and dehydration
Sauces, dressings and marinades
Condiments
The building blocks of raw soups
Broth, cream and puree-based soups
Salad preparation
The art of plating a beautiful show-stopping salad
The art of plating a tree-nut cheese plate including preparing crackers, pickles and chutney
Menu planning
Appetisers and snacks
Main meals and world cuisines
Simple elegant desserts
Chocolate truffles
The art of plating and presentation
Pastry Basics
Cookies
Snack bars
The principles of fermentation
Coconut yoghurt
Tree nut cheeses
Salt brine and seasoned brine
Beverages
The principles of dehydration
Granola
Crisp delicate crackers
“A huge unexpected gain was learning about the fine dining aspect of raw food. I had sort of dismissed it as not really being for me and not something I could use in my own business. How wrong was I?”
Who attends?
Raw food enthusiasts and hobbyists who want a practical experience in making more delicious raw food
Health and wellness professionals who would like to incorporate plant-based raw food into their practice or repertoire
People thinking of launching a new catering or food business
New career, second or third career seekers who would like to explore healthy raw plant-based food
Qualified chefs of any level wishing to increase skills and knowledge in raw plant-based vegan cuisine
Chefs working in health, fitness, retreat or hotel spas
Personal chefs, luxury yacht chefs or chalet chefs looking for ideas and inspiration
Food bloggers, food writers and food stylists
People starting a career as a professional plant based and/or raw chef
People interested in eating more raw plant-based food as a growing trend and would like to learn to incorporate more raw plant-based food into their everyday
People wanting a deeply practical experience after online training.
People who have read raw food recipe books or blog posts, have made some recipes and had variable results – it’s time to raise your game.
The live experiences have individual workstations and small group sizes.
“If you are interested in delicious raw food then there is no one better than Deborah. Quite simply her food is fantastic.”
For a prospectus, enquiries and programme dates, please contact us through the contact form below
Start your exciting Deliciously Raw Journey
Need help? Email hello@deliciouslyraw.kitchen
