Faculty
Living Light Culinary Arts Institute was founded by Cherie Soria, chef extraordinaire and teacher of vegetarian and raw vegan cuisine for more than 28 years. Dr. Ann Wigmore and Viktoras Kulvinskas, the mother and father of living foods, encouraged Cherie to spread her gift of teaching to create a legion of chefs and teachers worldwide. The intent of Living Light is simple: create a high standard of excellence for the certification of chefs and instructors of gourmet raw live cuisine.
Cherie Soria
DIRECTOR & FACULTY
Cherie Soria is founder and director of Living Light Culinary Arts Institute and author of Angel Foods: Healthy Recipes for Heavenly Bodies and The Raw Food Diet Revolution: Feast, Lose Weight, Gain Energy, Feel Younger! Cherie has trained many of the top raw food chefs today, which is why people often refer to her as the mother of raw gourmet cuisine.
In 1990, after teaching vegetarian cuisine for nearly twenty years, Cherie studied with Dr. Ann Wigmore and learned the principles of using whole, live foods to aid in healing and rejuvenation. Inspired and motivated, she went on to develop gourmet raw culinary arts by combining the two contrasting worlds of gourmet vegetarian cuisine and raw vegan simplicity that is known today internationally as gourmet raw vegan cuisine. She immediately began sharing this exciting new art with students from around the world.
Cherie says, "I experience great joy connecting personally with students and helping them to become the best that they can be--not only as raw food chefs, but as radiant, inspiring teachers. The key is to accept people where they are on their path and to help fuel the light that shines within them!"
Dan Ladermann
CO-DIRECTOR & FACULTY
Dan Ladermann is codirector of Living Light Culinary Arts Institute and president of the Institute for Vibrant Living, which produces educational events worldwide that promote health and well-being. Dan is a Certified Hippocrates Health Educator and a graduate of Anthony Robbins' Mastery University.
Dan says, "I enjoy assisting people in their transformation and teaching them how to create lives of health, joy, and abundance. Most people have never experienced the kind of loving support and encouragement they receive at our Living Light trainings. Watching them blossom and become empowered with the tools we provide brings me great joy."
Patricia Hoskins
SCHOOL ADMINISTRATOR & FACULTY
Patricia Hoskins is our school administrator as well as a certified Living Light chef/instructor. She brings extensive professional expertise from her years as a classic Montessori teacher and school administrator. Patricia, who organizes all of the culinary demonstrations at Living Light, is a skilled facilitator who helps to create a sense of community among students and faculty alike.
Jenny Cornbleet
GUEST CHEF & FACULTY
Jennifer Cornbleet is a nationally recognized raw food chef, instructor, and author of Raw Food Made Easy for 1 or 2 People. A certified chef/instructor with Living Light, Jenny conducts classes and workshops in the Chicago area and nationwide. Jenny has been instrumental in developing instructor empowerment kits for Living Light graduates. She is an integral part of our Associate Chef and Instructor Trainings and teaches FUNdamentals of Raw Living Foods in Chicago.
Kristin Suratt
PR DIRECTOR, EVENTS COORDINATOR & FACULTY
Kristin Suratt has been a natural foods chef for over twenty years. She had her own catering company, Extraordinary Events, and created a natural foods restaurant in New Orleans. She has been a corporate chef, consultant, and teacher at raw retreat centers internationally.
Matt Samuelson
HEAD CHEF & FACULTY
Living Light head chef and instructor Matt Samuelson was previously head chef at Living Light from 2000-2004. From 2004 until 2009, Matt traveled the world as a personal chef to celebrities, restaurant consultant, teacher, and caterer of raw food retreats. Matt also launched a raw organic chocolate company, High Integrity Foods with partner Chris Peck, developing a premier raw chocolate bar, Golden Bean that is sold worldwide.
Martine Lussier
CULINARY PROGRAMS MANAGER
Martine is passionate about raw living foods, and loves to create recipes. Her dishes are colorful, delightful, and original. She is a graduate of both the Gourmet Raw Food Chef Certification Series and the Raw Culinary Arts Professional Chef Certification Program at Living Light, and is currently pursuing an 18-month Culinary Management Training Program. She was the kitchen manager for Living Light Culinary Arts Institute, and is the first Living Light student who has completed all of the Living Light certification programs, including all of the Science of Raw Food Nutrition classes, in addition to a one-year internship at Living Light.
Kari Bernardi-Ibsen
HEAD OF PASTRY ARTS & FACULTY
Kari Bernardi-Ibsen, formerly Director of the Monterey County Farm-To-School Partnership, has been instrumental in bringing fresh organic fruits and vegetables into schools, writing healthy school food policies, and teaching kids farm fresh nutrition education. Kari is a certified Gourmet Raw Food Chef, and was one of the first Living Light students over 10 years ago. Currently, Kari is sharing her passion and years of expertise as a staff instructor at Living Light Culinary Arts Institute.
Elaina Love
FACULTY
Elaina Love, a certified Living Light chef/instructor, is a presenter at festivals, retreats, and seminars around the world. She is the proprietor of PureJoyPlanet.com and Executive Chef and co-owner of Cafe Soulstice (CafeSoulstice.com), a raw cafe in San Mateo, California. Elaina conducts monthly raw food classes and travels nationwide to teach individuals and groups about the benefits of gourmet raw food cuisine. She is the author of the raw food recipe book, Elaina's Pure Joy Kitchen.
Vinnette Thompson
FACULTY
A classically trained chef, Vinnette earned her culinary arts degree from the Culinary Institute of America and is also a graduate of the Living Light Culinary Arts Institute, where she now teaches a variety of classes. Vinnette has two culinary passions, vegetarian cuisine and culinary education. A chef for over 25 years, she is currently Executive Chef of the Raw Food Underground and teaches culinary arts for the Palm Beach school district in Florida.
Karin Coleman Dina, DC
FACULTY
A Magna Cum Laude graduate of the University of Colorado, and Palmer College of Chiropractic West, and an honors student in naturopathic medicine from Bastyr University, Dr. Dina has also extensively studied advanced nutrition and nutritional biochemistry. She practices a variety of light force and traditional chiropractic techniques, with a multifaceted approach to helping her patients attain radiant health.
Rick Dina, DC
FACULTY
A raw food vegan since 1987, Dr. Dina has been a staff member at the Hippocrates Health Institute, a staff chiropractor at fasting retreat, True North Health Center, and a teacher at Bastyr University. He is the founder and co-owner of Vitality Health Center in San Rafael, CA, where he conducts raw food retreats, and offers chiropractic, massage and nutritional counseling.
WHAT'S NEW
Three complete Gourmet Chef Certification Series in March/April, July/August, & October/November training series offering the three Advanced Training Classes in one session.
Eight complete 3-part
Associate Chef Certification Series followed by a variety of advanced specialty courses.
FUNdamentals of Raw Living Foods is offered around the country. Check here for schedules.
Raw Empowerment Workshops presented by Living Light Institute Associate Chef and Instructor graduates in your area.
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