Preparing Raw Food Doesn't Have To Be DIFFICULT Any Longer!
I Will Show You How...
Hello, I'm Chef Carolyn, your instructor and guide on this exciting raw culinary adventure. I remember when I went raw; I was excited and scared...does that sound like you. I will be with you every step of the way and you will realize how easy it is for the chef in you to emerge!
Before we begin...
Have you been struggling preparing raw food?
Do you feel that raw food preparation is too complex?
Do you want quick and easy raw recipes?
Do you want to learn how to prepare raw food using the equipment you already own?
I will teach you how to make luscious and scrumptious raw food! Your family and friends will continually ask for seconds!
Begin your culinary adventure by signing up for classes today!
Forget Cooking! Introduction to Raw Foods Tuition: $130 Reservation and payment are required two weeks in advance of class.
Class Date(s): March 6 10:00am-1:00pm
This class will include some hands-on; recipes are included.
This class will teach you the basics
of the raw food lifestyle. You will leave this class inspired and motivated!
In this class you will learn:
How to make non-dairy nut and seed milks.
How to make creamy vegetable soup in less than 10 minutes.
How shredding and marinating kale and other dark leafy greens makes them as tender as cooked, without loss of nutrients.
How to turn nuts and seeds into protein rich pâté.
How to make a delicious green smoothie that gives you servings of fruits and vegetables at breakfast!
The secret ingredient in raw chocolate mousse that replaces butter, cream, and eggs.
Flavor Balancing in Raw Food Cuisine.
Quick and Easy Meal Preparation.
Kitchen Equipment (VitaMix, Food Processor).
Shopping List.
Menu: Almond Milk, Chocolate Mousse, Cream of Zucchini Soup, Green Smoothie, Mediterranean Kale Salad, Not Tuna Pâté.
Raw Italy Tuition: $115 Reservation and payment are required two weeks in advance of class.
Class Date(s): March 19 10:00am-1:00pm & 5:30pm-8:30pm
This class includes some hands-on; recipes are included.
Let's take a trip to Italy and enjoy the scrumptious flavors of the Mediterranean!
Menu: Vegetable lasagna, Caesar salad with almond croutons, zucchini pasta with Alfredo sauce, Almond Gelato.
South of the Border! Tuition: $115 Reservation and payment are required two weeks in advance of class.
Class Date(s): March 26 10:00am-1:00pm & 5:30pm-8:30pm
This class includes some hands-on; recipes are included.
Ole! Let's head south of the border and indulge in raw Mexican cuisine.
Menu: Enchiladas de Verdura Con Chili Colorado, Salad with creamy cumin dressing, tostadas, sunflower refried beans, pine nut sour cream, guacamole, coconut flan.
Decadent Desserts Tuition: $135 Reservation and payment are required two weeks in advance of class.
Class Dates: March 28 4:00pm-7:00pm
Raw desserts are ideal for anyone who loves sweets but want to avoid refined carbohydrates and sugars, dairy products, and unhealthy fats.
Menu: French Vanilla Ice Cream, Lemon Macaroon Tart, Strawberry Swirl Cheesecake, Decadent Brownies
Raw Food Prep Training
Hands On…Stove Off!™
Tuition: $350.00 Reservation and payment are required two weeks in advance of class.
Class Date(s): March 20
Raw Food Prep Training is an inclusive class that teaches you the beginning steps of raw food preparation. During this preparatory class, you will learn how to prepare a variety of delicious and easy recipes!
Training includes: meals, recipes, and training manual. This is an all-day intensive class.
In this entry-level class you will learn:
The basics of raw and living
food prep and learn how to create amazing raw cuisine for optimum
health and rejuvenation!
Hands-on application of raw food preparation.
You will acquire the knowledge and skills to understand the importance of raw foods, and how to prepare food properly.
Information on kitchen set-up, kitchen staples, menu planning,
equipment use, and knife skills/safety will be discussed.
How to create a wide
variety of delicious, easy-to-prepare raw recipes.
Sample freshly made raw sensations, including appetizers, fruit
smoothies, soups, sauces, salads and salad dressings, simple
entrées, pâtés, wrap and roll, nut milks,
dehydrated goodies, and amazing desserts.
Mastering the Art of Pastry Unbaked™
Tuition: $1,275 Reservation and payment are required two weeks in advance of class.
Payment Option: Pay 3 monthly installments of $434.00
Class Date(s): April 1, 2, 3
In this three-day hands-on instruction, you will learn how to use:
gelling agents
emulsifiers
natural binders
thickeners
sweeteners
You will also learn how to use various ingredients such as:
cacao butter
cacao paste
cacao nibs
coconut butter/oil
lecithin
Irish moss
agar-agar
agave nectar
date paste
yacon syrup
coconut sugar (100% organic, low glycemic index, unprocessed, unfiltered, unbleached natural sweetener, and no preservatives)
You will leave this class knowing how to create scrumptious confections that makes every occasion extraordinary!
Certified Raw Food Chef
Tuition: $1,250 Reservation and payment are required two weeks in advance of class.
Payment Option: Pay 2 monthly installments of $637.50
Class Dates: April 19-24
Training includes: meals, recipes, training manual and certification.
Intensive 5-day training. All students must bring their own knives, chef coat or apron.
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 (almond cheese, pine nut cheese, parmesan cheese, feta cheese)
Creating round, evenly shaped burgers
Creating desserts, nicely fluted pie shells
Sprouting, recipe development, food combining
This course is designed to assist you in achieving the highest
level of competence.
Certified Raw Food Instructor
Tuition - $1,375 Reservation and payment are required two weeks in advance of class.
Payment Option: Pay 2 monthly installments of $700.00
Class Dates: March 8-12
Training includes: meals, recipes, training manual and certification.
Intensive 5-day training. All students must bring their own knives, chef coat or apron.
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 Blueprint™ for Success!
How to Keep “everything in place” for Your Business
My Priceless Resource Rolodex
Teleseminars
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.)
Kitchen equipment:
Knife techniques and proper care of knives.
Kitchen devices: food processor, Vita-Mix, Dehydrators, Mandolin, and various kitchen tools
