Blaze your own trail
Level three: professional Raw Chef mastery Certification
Previously known as ‘Taste’
Duration: 5 days (38 hours) | Place: Forest of Dean, UK
“Deb helped me immensely with my particularly weak area which was presentation and plating. My raw food ability and confidence has improved by leaps and bounds.”
Deepen your knowledge and enhance your skills
“If you are interested in delicious raw food then there is no one better than Deborah. Quite simply her food is fantastic.”
- Pete Cohen, Author, Motivational Speaker and Weight-loss Guru (GMTV) https://petecohen.com/
Level Three provides you with the technical knowledge and expertise to make delicious plant based raw food at an advanced level focussing on developing mouth-watering and visually stunning raw food suitable for entertaining, fine dining, professional menus and popup events.
You will make three menus; a small supper menu for six, fine dining for twelve and a pop-up menu suitable for 30 plus.
You will complete the programme by developing your own menu showcasing the broad range of techniques you’ve learned throughout Levels One to Three and putting your creativity to the test.
Level Three aims to:
Provide you with expert knowledge in innovative raw food preparation and techniques suitable for different settings
Enable you to demonstrate sophisticated and challenging dishes
Hone your culinary skills to become more creative in flavour development, composing menus and designing exquisite presentation for different dining experiences.
The Deliciously Raw studio has all the latest equipment such as a smoking gun, chamber vacuum sealer, sous vide, anti-griddle, paco-jet and slicing tools which you will be using on this training.
WHAT WILL YOU CREATE?
On successful completion of the course, participants will receive Professional Raw Chef Mastery Certification Level Three approved by The Vegetarian Society.
Deepen your knowledge and enhance your skills
Skills you will learn
Building a menu
The art of plating and presentation
Skills for fine dining and pop-up events
Advanced principles of taste and flavour balancing
Developing depth and layers of flavour
Creating a range of flavour profiles for different world cuisines
Formula balance and blueprint adaptation
Raw chef mathematics
Working with dietary restrictions
Use of advanced raw food kitchen equipment; slicing tools, sous vide, cold- smoking, compressor, anti-griddle, paco-Jet, Isi-Whip
Advanced pantry preparation
Enhanced raw stock-making
Reductions and concentrates
Infusions, emulsions and soups
Fermentation and dehydration
Cold-smoking and sous vide
Whipped textures, mousses and aerated sauces
Candying and dusts
Precision work and manipulations
Wrappers and handrolls
Dumplings
Pannacotta
Low temperature BBQ and cold-smoked flavours
Advanced sauces, butters
Plant-based dairy
Mascarpone cream, ice cream,
Aged tree nut cheeses
Advanced cheese plate presentations
Building a Menu
Menu planning
Shared plates
Complex multi-component mains
Complex multi component desserts
Advanced cheese plates
Fermentation and dehydration
Precision work and advanced slicing
Sous vide
Cold-smoking
Whipping and pacotising
Pastry work
Verrines
Advanced fermentation and preserving techniques
Cold pickling, mustards, fermented chutneys
Beverages
“I now feel confident creating my own recipes and hosting a raw pop up dinner….“I would definitely recommend this to anyone who wants to take the raw food skills to a new level or have a week of fun in the kitchen with like-minded people.”
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 Two or the online Diploma in Raw Chef Mastery Level Two before enrolling on Level Three.
“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?”
“I have yet to meet anyone as infinitely creative with decadent raw food recipes as Deborah Durrant. I would wholeheartedly recommend without hesitation.”
For a prospectus, enquiries and programme dates, please contact us through the contact form below
Blaze your own trail with Deliciously Raw
Need help? Email hello@deliciouslyraw.kitchen
