Next Class: April, 2012
(TBA)
Time: 5-days intensive classes
Tuition: $2,500
Special Instructions: All students must bring their own knives, chef coat or apron.
Training includes: meals, recipes, training manual and certification.
Topics covered:
- Confident public speaking-writing your introduction
- Planning and organizing raw food classes from a variety of themes
- Finding potential local and national venues
- Social Networking
- Mise en Place Marketing for Success™ How to Keep “everything in place” for Your Business
- One Hour Online Training Session with a Web Advisor
- My Priceless Resource Rolodex
- Teleseminar Fundamentals
- Determining the fee structure of your new venture
- pricing your classes;
- determining your overhead cost;
- pricing and costing menu items;
- back of the room sales;
- pricing and costing your catering services
- Beginning your own raw journey, (personal chef, catering, raw food delivery, etc.)
- Knife techniques and proper care of knives.
- Kitchen devices: food processor, Vitamix, Dehydrators, Mandolin, and various kitchen tools
- Unique Ingredients (how to use them)
- Various Cuisines (Thai, Mexican, Italian, Caribbean, Japanese, Chinese, Middle Eastern, Indian)
- Recipe Development
- Recipe Writing Guidelines
- Using assistants and their responsibilities
- Using demo cards
Reservation and payment are required two weeks in advance of class. Register Now! 