Become a Raw Pastry pioneer
pastry chef Level two: advanced raw pastry chef certification
Previously known as ‘Seduce’
Place: Forest of Dean, UK
“To work with Deborah has been one of my greatest experiences since starting with raw cuisine. She is truly a ‘Raw Food Wizard.”
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
Level Two builds on the skills and techniques gained in LEVEL ONE RAW PLANT-BASED PASTRY CHEF PRACTITIONER. You will develop your skills and creative flair to develop practical experience in raw desserts, sweet and savoury pastries with multiple components.
You will spend your week learning advanced techniques and skills and finishing by pioneering your own pastry project.
Participants will learn how the dehydrator, sous-vide, Paco jet, isi-whip and chamber vacuum can be used to achieve a variety of flavours and textures.
Level Two aims to:
Provide you with expert knowledge in advanced innovative raw pastry preparation, techniques and formula balance.
Enable you to gain experience of advanced applications of plated desserts and pastries with multiple components including different textures, enhanced creams, frozen desserts, gel work and advanced decorations.
Hone your skills to craft pastries with exquisite presentation that could be used as part of a buffet assortment, decorated cakes and presenting plated desserts.
On successful completion of the course, participants will receive Advanced Raw Chef Practitioner Certification Level Two 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
Formula balance and blueprint adaptation
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
Enhanced pastry pantry preparation
Elements of show-stopping plated pastries and desserts
Precision layer work and manipulations
Sweet and savoury pastry
Butter pastry, shortbread, tuille and baklava, feuilletine
Infusions of fruits and creams
Salted caramel, chocolate, coulis, custard, cream-based, liquid gels and sabayon style
Perfumed syrups and sugars
Advanced applications of gels and aqua faba
Enhanced sorbets, semi-fredos, cultured ice-creams and creams,
Savoury Pastries
Savoury galettes
Savoury turnover
Building complex multi-component
beautifully plated desserts
Dehydration
Precision work
Use of sous vide and compressor for desserts
Whipping and pacotising
“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.
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.
“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
Become a modern Raw Pastry Pioneer with Deliciously Raw
Need help? Email hello@deliciouslyraw.kitchen
