The journey to your own raw deli business starts here
Level one: raw Deli chef practitioner certification
Duration: 5 days (38 hours) | Place: Forest of Dean, UK
“You should be so proud Deb. I’m so lucky to have changed my career because of you.”
enhance your deli skills
“The impact it had on me as a person and on my career was defining.”
- Jo'anna Vella, Malta https://www.josdelights.com
Raw Deli Chef Level One is for those who wish to start their own raw cake and patisserie business, selling cakes into delis, to order or at stalls and food fairs.
Throughout the training you will develop you own range of cakes and patisserie including a duo-flavoured cheesecake, complex slices and a multi-component raw layered cake, macaroons and truffles.
Level One Raw Deli Chef Practitioner Certification aims to:
Provide you with expert knowledge in preparation, techniques and formula balance for cakes and patisserie products.
Enable you to gain experience of patisserie with multiple components including different textures, buttercreams and advanced decorations.
Hone your skills to craft raw decorated cakes, slices, cheesecakes and patisserie.
On successful completion of the course, participants will receive Raw Deli Chef Practitioner Certification Level One approved by The Vegetarian Society.
Deepen your knowledge and enhance your skills
Skills you will learn
The raw deli chef kitchen
The art and science of pastries and patisserie
Formula balance and blueprint adaptation
Skills for beautiful presentation
Principles of taste and flavour balancing
Pastry chef mathematics
Cake size calculations
Correct preparation and use of flours, sweeteners, fats, oils, acids, thickeners, binders, setting agents and stabilisers
Working with dietary restrictions
Filled and finished cookies
Ishler Tortchen
Chequerboard cookies
Genoese sponge cakes
Cheesecakes
Marbling and zebra cakes
Jellies, jams and marmalades
Buttercreams, ganache
Multi-component bars and slices
Macaroons and truffles
Elements of show-stopping patisserie
Decorations
Candying, brittle, dusts and flavoured syrups
Mirror glaze
Precision layer work and manipulations
Cookies, filled cookies and chequerboard cookies
Layered sponge cakes and iced cup cakes
Marbled and zebra cheesecakes
Multi-component bars and layered slices
Macaroons and truffles
“She doesn’t just teach ‘recipes’ she trains you to know what ingredients and components are needed to recreate your favourite cooked dishes – she instils you with the knowledge, knowhow and intelligence to go forth and start creating – rather than just copying.”
Who attends?
People attend the Deliciously Raw LIVE programmes for different reasons. Here are just some of them.
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
Health and wellness professionals who would like to incorporate plant-based raw food into their practice or repertoire
“To work with Deborah has been one of my greatest experiences since starting with raw cuisine. She is truly a ‘Raw Food Wizard.”
“I have yet to meet anyone as infinitely creative with decadent raw food recipes as Deborah Durrant. I would wholeheartedly recommend without hesitation.”
The live experiences have individual workstations and small group sizes.
For a prospectus, enquiries and programme dates, please contact us through the contact form below
Find out how to start your exciting raw deli business
Need help? Email hello@deliciouslyraw.kitchen
