Next Class: May 24-26, 2012
Time: 3-days intensive classes
Tuition: $1,375
Special Instructions: All students must bring their own knives, chef coat or apron.
This course is designed to assist you in achieving the highest level of competence as a Raw 
Chef. Training includes: meals, recipes, training manual and certification.
Topics covered:
- Cooked flavors and textures in raw cuisine
- Substituting raw ingredients for cooked
- Five Basic Elements of Dressings, Sauces, Marinades
- Element of Fat
- Meal Planning Ideas
- Fun and Nutritional Foods for Kids
- Garnishing
- Side dishes
- Making and scoring flax crackers
- Making cheese
- Creating round, evenly shaped burgers
- Creating desserts, nicely fluted pie shells
- Recipe development
- Knife techniques and proper care of knives
- Knife Cuts: chop, dice, mince, julienne, chiffonade, stabilizing and more…
- Flavor Balancing: sweet, salty, acid/sour, pungent/spicy, bitter, fats
- Kitchen devices: food processor, Vitamix, Dehydrators, Mandolin, and various kitchen tools
Reservation and payment are required two weeks in advance of class. Register Now! 