Become a modern raw pastry chef
pastry chef Level one: raw pastry chef practitioner certification
Previously known as ‘Entice’
Duration: 5 days (38 hours) | Place: Forest of Dean, UK
“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?”
Deepen your knowledge and enhance your skills
“The impact it had on me as a person and on my career was defining.”
- Jo'anna Vella, Malta https://www.josdelights.com
Previously known as Entice, Level One is a live training for anyone who wants to be able to make raw plant-based savoury plant-based pastries and complex impressive desserts.
It aims to provide you with a highly practical experience in the mastery of skills and techniques required of a raw modern-day plant-based patisserie chef of complex plated desserts and savoury raw plant-based patisserie.
Level One aims to:
Give you deep knowledge of raw ingredients and methods that can be used in place of traditional baked flours, sweeteners, binding agents, settings agents, fillings, creams and caramels whilst learning a wealth of core and extremely adaptable recipes.
Develop your skills in the craft, planning, shaping, layering, glazing and precision work, so you can develop beautiful presentations of complex sweet and small savoury pastries and fine dining plated desserts
Provide you with a solid foundation elevate your raw plant-based pastry work for entertaining and events.
On successful completion of the course, participants will receive Raw Pastry Chef Practitioner Certification Level One approved by The Vegetarian Society.
Deepen your knowledge and enhance your skills
Skills you will learn
The raw pastry chef kitchen
The art and science of plant-based desserts
The art of plating and presentation
Skills for beautiful presentations
Principles of taste and flavour balancing
Developing depth and layers of flavour
Raw chef mathematics
Working with dietary restrictions
Use of advanced raw food kitchen equipment; slicing tools, sous vide, compressor, paco-Jet, Isi-Whip
Correct preparation and use of flours, sweeteners, fats, oils, acids, thickeners, binders, setting agents and stabilisers
Pastry pantry preparation
Elements of show-stopping plated pastries and desserts
Sweet and savoury pastry
Reductions and concentrates
Soft meringue, mousse and ganache
Purees
Jellies, jams and marmalades
Perfumed syrups and sugars
Precision layer work and manipulations
Marbling
Ice-creams and sorbets
Crème brûlée
Dehydrated sponge and layered cakes
Tempering chocolate
Savoury
Bread and toasts
Open sandwiches and tartines
Tarts
Sweet
Complex multi component desserts
Assembling and finishing touches
Sponge, crunch, creams and texture
Cannoli, hoops, sails and stacks
Whipped textures, mousses and aerated sauces
Wafers, candying and dusts
Cascades
Dehydration
Precision work
Use of sous vide for desserts
Whipping and pacotising
“To work with Deborah has been one of my greatest experiences since starting with raw cuisine. She is truly a ‘Raw Food Wizard.”
Who attends?
People attend the Deliciously Raw LIVE programmes for different reasons. Here are just some of them.
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.
We recommend that you complete Raw Chef Level One or the online Diploma in Raw Chef Mastery Level One before enrolling on this programme.
“I have yet to meet anyone as infinitely creative with decadent raw food recipes as Deborah Durrant. I would wholeheartedly recommend without hesitation.”
“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
Become a modern Raw Pastry Chef with Deliciously Raw
Need help? Email hello@deliciouslyraw.kitchen
