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FUNdamentals of Raw Living Foods™

In this introductory course, you will discover the magic of creating fabulous organic raw vegan cuisine for optimum health and rejuvenation. Dozens of superb culinary presentations will show you everything you need to know to create a wide variety of delicious, easy-to-prepare raw recipes. You will sample freshly made raw taste sensations, including appetizers, fruit smoothies, soups, sauces, salads and salad dressings, simple entrées, pâtés, wraps and rolls, nut milks, nondairy cheeses, crunchy crackers, dehydrated goodies and amazing desserts. You will learn sprouting techniques and how to use the equipment and supplies for a raw kitchen. Even if you are an expert professional chef, you will encounter a whole new world of food preparation skills that are specific to raw cuisine. FUNdamentals of Raw Living Foods™ is your first step toward a new culinary awakening!

 

What You Will Learn

  • Soaking, sprouting and basic kitchen gardening
  • Making rejuvelac, veggie krauts and other fermented foods
  • Making nut milks, creams, and luscious raw non-dairy cheeses
  • Introduction to the basic equipment and supplies used in a raw food kitchen food processors, juicers, dehydrators and the use of other important culinary equipment
  • Introduction to basic knife skills
  • Basic fruit smoothies and soups, sauces, salad dressings, salads, simple entrees, wraps and rolls, pâtés and easy desserts

 

This course is available nine times in Fort Bragg, California, during 2012 and is the first prerequisite in four culinary certification programs. FUNdamentals on the Road is also available throughout the United States, Canada and beyond in 2012.

 

Prerequisite: None. This course is a prerequisite for Essentials of Raw Living Foods™ and Raw Culinary Arts Associate Chef and Instructor Training™ courses. This course is one of the required courses for Raw Culinary Arts Associate Chef and Instructor Training Certification™ series, Advanced Raw Culinary Arts Instructor Certification™ series, Gourmet Raw Food Chef Certification™ series, and Raw Culinary Arts Professional Chef Certification™ series.

 

Tuition: $365 if paid by December 31, 2011. Price will increase to $375 in 2012.

 

Required Text: Angel Foods by Cherie Soria (not included in tuition cost).

 

Additional Information: This class is observation only—not a hands-on course. A full buffet lunch of organic raw vegan foods will be provided as well as samples of most of the foods prepared. Tuition includes all course materials except the required text.Books may be purchased at the Living Light Marketplace upon your arrival in Fort Bragg, California, or you may purchase them online ahead of your course date. For those taking FUNdamentals on the Road, you may purchase on the day of the course at the venue or online before you arrive for the start of the course.

 

You may receive a discount for this class if you register for any of our 2012 packages which include this course or any culinary certification series.

 

Register Now!

 

 

Sharpen Up Your Knife Skills™

Our Sharpen Up Your Knife Skills!™ class is designed for all levels of expertise, from novice through professional instructor — taking a progressive approach to the development of knife skills through demonstration, hands-on practice and reference materials.

 

Over the years, we have done our best to help students develop their knife skills in the limited time they are with us. They see short demonstrations in FUNdamentals, and, in Essentials, they practice their skills in all hands-on classes. Nevertheless, many students stay in on their lunch hours for additional practice time and still request more intensive knife skills classes.

 

Good knife skills are the foundation of culinary art. The textures created influence not only the appearance of food but also the flavor and mouthfeel.

 

What You Will Learn

  • Evaluating knives: which knives for which task
  • Anatomy of a knife
  • Knife safety
  • Ergonomics: proper body positioning
  • Proper way to grip a knife
  • Using the rocking motion when slicing
  • Perfectly portioned cuts: Batonnette, Julienne, Fine Julienne, Dice (medium, small, micro), Paysane, Rondelle-styles, Lozenge/Diamond Cut
  • Slice, julienne, dice onions
  • Cut, seed, and julienne bell peppers
  • Fillet and veneer: fillet bell pepper to remove skin, continuous peel apples and tomatoes, make tomato roses, shave thin sheets of cucumber
  • Cut fruits like mangoes, pineapple, coconuts, apples, pears, avocados, section citrus fruits and zest the skin
  • Garnishes: green onion flowers and ferns, pepper jacks, radish mushroom, red onion chrysanthemum, open coconut and remove flesh using a rubber spatula
  • Knife care—keeping your knives sharp and storing them properly

 

Even if you don’t aspire to be a professional chef, this is a class that will help you gain much more confidence in your knife skills and become more efficient in meal preparation. We provide premium Mac Santoku style knives to use during the course. The required text is not included. For those who intend to purchase knives, they will be available at the Living Light Marketplace.

 

This course is available nine times in Fort Bragg, California, during 2012 and is one of the prerequisites in four culinary certification programs.

 

Prerequisite: None. This course is a prerequisite for Essentials of Raw Living Foods™ and Raw Culinary Arts Associate Chef and Instructor Training™ courses. This course is one of the required courses for Raw Culinary Arts Associate Chef and Instructor Training Certification™ series, Advanced Raw Culinary Arts Instructor Certification™ series, Gourmet Raw Food Chef Certification™ series, and Raw Culinary Arts Professional Chef Certification™ series.

 

Tuition: $325

 

Required Text: Knife Skills Illustrated by Peter Hertzmann (not included in tuition cost).

 

Additional Requirements: Closed-toed shoes are required. Paring knife and safety glove (for mandoline use) are required to fully participate in class. Kitchen equipment may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your series start date. There is no meal service on this class day.

 

You may receive a discount for this class if you register for any of our 2012 packages which include this course or any culinary certification series.

 

Register Now!

 

 

Essentials of Raw Culinary Arts™

This five-day hands-on course expands on FUNdamentals of Raw Living Foods and provides the foundation necessary to attend our Raw Culinary Arts Associate Chef and Instructor Training Certification™. Essentials offers the unique opportunity to work hands-on with some of the world's most outstanding raw food chefs and teachers and provides you with ample personal attention and assistance with your individual goals. You will become confident with your knife technique and familiar with kitchen equipment and time-saving gadgets of all kinds. You will learn how to develop recipes, combine herbs and spices to create both classic and ethnic flavors without using recipes, balance textures and flavors within individual recipes or across entire menus, sprout grains, seeds, and legumes, make luscious meals, create raw versions of cooked food recipes, and organize and manage a raw food kitchen.

 

What You Will Learn

  • Essential techniques for healthy meal preparation
  • Setting-up and managing your raw food kitchen
  • Using basic equipment common in a raw food kitchen (food processors, blenders, juicers and dehydrators, including proper temperature settings for different applications)
  • Basic knife technique—which knives are used for which tasks (i.e. chopping, dicing, mincing, julienning, chiffonade)
  • Basic measures and equivalents (i.e. teaspoons to tablespoons, ounces to cups, quarts to gallons, etc.)
  • How to follow recipes and convert cooked recipes to raw recipes
  • Hands-on experience in making fruit smoothies and fresh garden soups, sauces, salad dressings, salads, simple entrees, wraps and rolls, pâtés, crackers and desserts
  • Understanding flavor dynamics
  • Effective menu planning
  • Basic raw nutritional science, food combining and healthy living principles

 

This course is available nine times in Fort Bragg, California, during 2012.

 

Prerequisites: FUNdamentals of Raw Living Foods and Sharpen Up Your Knife Skills! are prerequisites to this introductory, hands-on chef-training course and may be attended either separately or consecutively in one session. This course is one of the required courses for Raw Culinary Arts Associate Chef and Instructor Training Certification™ series, Advanced Raw Culinary Arts Instructor Certification™ series, Gourmet Raw Food Chef Certification™ series, and Raw Culinary Arts Professional Chef Certification™ series.

 

Tuition: $1,375 if paid by December 31, 2011. Price will increase to $1,475 in 2012.

 

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! by Cherie Soria (not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

 

Additional Information: Tuition includes course materials other than the required texts and supplies. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (a Chef knife and paring knife at the minimum). We recommend additional chef coats and an apron.

 

You may receive a discount for this class if you register for any of our 2012 packages which include this course or any culinary certification series.

 

Register Now!

 

 

Science of Raw Food Nutrition™ I

Living Light has teamed up with Rick and Karin Dina, D.C. to offer a comprehensive series of classes on the science of raw food nutrition. These classes are held at the Living Light Center in Fort Bragg, California. They cover hot topics in raw food nutrition including raw vegan sources of iron, calcium, protein, vitamin B12 and essential fatty acids, as well as blood sugar regulation, pH balance, food changes from cooking, anti-inflammatory nutrition, weight management, anti-aging, longevity and much more.

 

Rick and Karin Dina are known for their ability to make complex scientific concepts entertaining and easily understandable for the non-scientific person. They also provide greater clarity, depth and perspective for those with a science or nutrition background. This is a great course for chefs, health educators or anyone else who wants to have the knowledge base to achieve optimum health by gaining a greater understanding of scientifically-based raw food nutrition. Raw and living foods have been gaining popularity over the past several years and there is quite a buzz about the health benefits of raw foods. Is there a scientific basis for all of these claims? If this and other questions are of interest to you, then Science of Raw Food Nutrition I is the ideal course for you.

 

This course will provide answers to common questions about raw food, vegan, vegetarian and plant-based diets and is presented in a fun and easy to understand format. You will leave this course empowered with knowledge and understanding to successfully incorporate raw and living foods into your daily diet. In addition to the information packed classes, this course includes time for answering questions after each class, as well as a final question and answer session at the conclusion of the program. All participants will receive a comprehensive notebook including lecture notes, charts, graphs and other essential information on raw food nutrition. There is no prerequisite for this class. This two-day course is a prerequisite for the Science of Raw Food Nutrition II—a five-day comprehensive raw food nutrition course—the Benefits of Raw Food Nutrition Health Educator Certification™ Series and the Advanced Raw Food Nutrition Health Educator Certification™ Series.

 

What You Will Learn

  • Successful weight management
  • Blood sugar regulation from a dietary perspective
  • Acid/alkaline balance
  • Food changes from cooking
  • Anti-inflammatory nutrition
  • Anti-aging and longevity
  • Iron
  • Calcium
  • Zinc
  • Protein
  • Vitamin B12
  • Essential fatty acids
  • Antioxidants and phytonutrients
  • Cleansing for health and vitality

 

Most importantly, we discuss how to integrate all of this information into a successful diet and healthy lifestyle program! This course is available thirteen times in Fort Bragg, California, during 2012.

 

Prerequisite: None. This course is one of the required courses for Raw Culinary Arts Associate Chef and Instructor Training Certification™ series, Advanced Raw Culinary Arts Instructor Certification™ series, Gourmet Raw Food Chef Certification™ series, Benefits of Raw Food Nutrition Health Educator Certification™ Series, and Advanced Raw Food Nutrition Health Educator Certification™ Series.

 

Tuition: $375

 

Required Text: No required text. All class materials included.

 

Additional Information: This is a lecture course with no additional required items. You may bring a laptop for note-taking. You may receive a discount for this class if you register for any of our 2012 packages or any certifications series. There is no meal service on this class day.

 

You may receive a discount for this class if you register for any of our 2012 packages which include this course or any culinary certification series.

 

Register Now!

 

 

Raw Culinary Arts Associate Chef and Instructor Training™

Living Light’s Raw Culinary Arts Associate Chef and Instructor Training™ is the foundation for all other Living Light culinary programs. It provides a supportive environment for students to learn about raw food preparation hands-on from A to Z, starting with FUNdamentals of Raw Living Foods and Knife Skills™, then moving on to Essentials of Raw Culinary Arts™, Raw Food Nutrition and, finally, the culmination of this flagship certification training course, Raw Culinary Arts Associate Chef and Instructor Training™. This 10-day course develops confidence in basic chef skills, including flavor balancing and recipe development. It provides a broad exploration of favorite comfort foods, menu planning and even teaches students how to give effective culinary presentations, organize food preparation classes, and write recipes for their blogs and recipe books. Under the guidance of our professional Living Light instructors, anyone can become a confident raw food chef and instructor! Graduates of this program also have the option to purchase our Instructor Empowerment Kits. Each kit provides complete materials for teaching a wide variety of popular raw food classes. The opportunity to use these advantageous kits is exclusive to Living Light certified graduates.

 

Living Light Raw Culinary Arts Chef certification is based on a standard of excellence and is highly regarded in the vegetarian, vegan and raw communities. This course is designed to assist one in achieving the highest level of competence, even though everyone comes into the program with a different level of skill and talent.

 

What You Will Learn:

  • Confident public speaking
  • Planning and presenting successful food preparation demos (live and video)
  • Planning and organizing live food classes from A - Z
  • Finding potential venues and marketing your classes
  • Determining your fee structure
  • Finding potential venues and marketing your classes
  • Marketing and self-promotion

 

Use of kitchen equipment:

  • Knife technique: which knives are used for which tasks, chop, dice, mince, julienne, chiffonade, and various thickness' and styles of slicing, proper care of knives and how to sharpen knives using a wet stone and a steel
  • Shredding devices: spiralizer, spirooli and food processor
  • Common kitchen gadgets: garlic press, vegetable peeler, apple corer, citrus sectioner, zester and melon ball scoop
  • Mandoline/V-slicer
  • Food processor and various attachments
  • High speed blenders
  • Dehydrators
  • Various types of juice extractors

 

Food presentation skills:

  • Consistent portioning
  • Making and scoring crackers
  • Creating even, nicely fluted pie shells
  • Creating round, evenly shaped cookies
  • Food processor and various attachments
  • Plating
  • Garnishing

 

You'll also learn:

  • How to create various textures in a dish to enhance "mouthfeel"
  • How to choose ripe fruits and vegetables
  • Food combining and raw nutritional science

 

Confident food prep of the following foods:

  • Variety of fruit and garden blends (soups), sauces, and salad dressings
  • Variety of fruit, vegetable, sea vegetable, nut, and seed dishes
  • Variety of grain dishes, including sprouted pilafs and Essene breads
  • Variety of classic dishes, including pasta, lasagna, burritos, and sushi
  • Variety of pate's, dips, spreads, and butters
  • Variety of nut/seed milks, creams, and sweet or savory cheeses
  • Use of wraps as sandwich substitutes: sushi, cabbage, and lettuce rolls
  • Variety of desserts including pies, cakes, puddings, confections, frostings and sweet sauces, cookies, fruit sorbet, and luscious non-dairy ice cream

 

This course is available nine times in Fort Bragg, California, during 2012.

 

Prerequisites: FUNdamentals of Raw Living Foods™, Sharpen Up Your Knife Skills!™ and Essentials of Raw Culinary Arts™ are prerequisites to this hands-on chef-training course and may be attended either separately or consecutively in one session. This course is one of the required courses for Raw Culinary Arts Associate Chef and Instructor Training Certification™ series, Advanced Raw Culinary Arts Instructor Certification™ series, Gourmet Raw Food Chef Certification™ series and Raw Culinary Arts Professional Chef Certification™ series.

 

Tuition: $2,675

 

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! by Cherie Soria (not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

 

Additional Information: Tuition includes course materials other than the required texts and supplies. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (a Chef knife and paring knife at the minimum). We recommend additional chef coats and an apron. You may receive a discount for this class if you register for any of our 2012 packages which include this course or any culinary certification series.

 

 

Ethnic Flavors in Recipe Development™

Students rave about this empowering five-day advanced training course, which is specifically designed for our Raw Culinary Arts Associate Chef and Instructor Training™ graduates. This is where all the skills you learned in your Living Light chef training come together. You'll receive an extraordinary level of personal guidance from outstanding chefs and instructors, who will share with you the details of their creative process. Best of all, you'll go home empowered and confident in your ability to produce incredible new dishes at any time—without the need for recipes. You will also learn to write recipes suitable for publishing. They are a perfect follow-up to your Raw Culinary Arts Associate Chef and Instructor Training™ Series or a not-to-be-missed highlight for returning chef graduates.

 

In the Ethnic Flavors class, you will learn to prepare ethnic cuisine from many cultures and to create the flavors and textures of each region covered. Travel around the world to places like Italy, China, Thailand, Mexico, and exotic regions that are lesser known.

 

This course is available three times in Fort Bragg, California, during 2012.

 

Prerequisite: Raw Culinary Arts Associate Chef and Instructor Training Certification™ is the prerequisite to this advanced, hands-on recipe development course. This course is one of the required courses for Gourmet Raw Food Chef Certification™ series and Raw Culinary Arts Professional Chef Certification™ series.

 

Tuition: $1,575

 

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! by Cherie Soria (not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

 

Additional Information: Tuition includes course materials. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (Chef knife, paring knife and cleaver or coconut opening knife at the minimum. We also recommend a serrated knife.) We suggest additional chef coats and an apron. As in Raw Culinary Arts Associate Chef and Instructor Training™ series, you will need the required texts, Angel Foods, Knife Skills Illustrated, The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! In addition, The Flavor Bible is required for this course. These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

 

You may receive a discount for this class if you register for any of our 2012 packages which include this course or any culinary certification series.

 

 

RawFusion Gourmet Spa Cuisine™

In this course, you’ll experience the light and luscious fare served at healthy lifestyle retreats in exotic locations. We designed RawFusion Gourmet Spa Cuisine™ to support an active lifestyle. Starting with very simple ingredients, you will learn how to combine textures and flavors to produce a wide array of exotic dishes and gourmet feasts! With recipes emphasizing fruits and greens, RawFusion™ is the favorite cuisine of the Living Light staff.

 

This course is available three times in Fort Bragg, California, during 2012.

 

Prerequisites: Raw Culinary Arts Associate Chef and Instructor Training Certification™ and Ethnic Flavors in Recipe Development™ are the prerequisites to this advanced, hands-on recipe development course. This course is one of the required courses for Gourmet Raw Food Chef Certification™ series and Raw Culinary Arts Professional Chef Certification™ series.

 

Tuition: $1,575

 

Required Text: Angel Foods, The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger!, both by Cherie Soria, and The Flavor Bible (not included in tuition cost).

 

Additional Information: Tuition includes course materials. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (Chef knife, paring knife and cleaver or coconut opening knife at the minimum. We also recommend a serrated knife.) We suggest additional chef coats and an apron. As in Raw Culinary Arts Associate Chef and Instructor Training™ series, you will need the required texts, Angel Foods, Knife Skills Illustrated, The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! In addition, The Flavor Bible is required for this course. These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

 

You may receive a discount for this class if you register for any of our 2012 packages which include this course or any culinary certification series.

 

 

Raw Event Catering and Elegant Entertaining™

Anyone interested in learning to cater raw food events from intimate appetizer parties for 10 to elegant weddings for 100 or more will enjoy Raw Event Catering and Elegant Entertaining. Learn about menu planning, organizing, budgeting, pricing, negotiating contracts, and managing your catering team. Discover secrets of plating and presentation that you can use for beautiful everyday meals or elegant dinner parties. You will also gain hands-on experience as you participate in catering a raw event open to the public.

 

What You Will Learn:

  • The importance of understanding the needs of your guests and how to create a menu with them in mind.
  • Budgeting, pricing, and organizing every detail of your event.
  • Handling contract negotiations with ease and confidence.
  • Managing your catering team and acquire the supplies and equipment necessary to make your event a success.
  • Discover the secrets of beautiful buffet table set-up and display, plating, and exquisite food presentation skills.

 

This course is available three times in Fort Bragg, California, during 2012.

 

Prerequisite: Raw Culinary Arts Associate Chef and Instructor Training Certification™ is the prerequisite to this advanced, hand-on recipe development course. This course is one of the required courses for Gourmet Raw Food Chef Certification™ series and Raw Culinary Arts Professional Chef Certification™ series.

 

Tuition: $1,575

 

Required Text: Angel Foods, The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger!, both by Cherie Soria, and The Flavor Bible (not included in tuition cost).

 

Additional Information: Tuition includes course materials. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (Chef knife, paring knife and cleaver or coconut opening knife at the minimum. We also recommend a serrated knife.) We suggest additional chef coats and an apron. As in Raw Culinary Arts Associate Chef and Instructor Training™ series, you will need the required texts, Angel Foods, Knife Skills Illustrated, The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! In addition, The Flavor Bible is required for this course. These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

 

 

Pastry Arts—Unbaked!™

Explore the fabulous world of raw desserts and advanced pastry artistry with two master raw dessert divas, Cherie Soria and Vinnette Thompson. Discover the secret of making exquisite raw desserts that taste even better than famous cooked desserts! In this hands-on course, you will learn techniques using various sweeteners, thickeners, binders, gelling agents, and emulsifiers to create extraordinary gourmet sweet confections. All desserts are dairy-free and gluten-free and contain no white sugar.

 

Some Desserts You Will Learn:

  • Lemon Poppy Seed Cake with Raspberry Filling and Lemon “Buttercream” Frosting
  • Tiramisu
  • White Chocolate Raspberry Cheesecake
  • California Mudslide Pie
  • Key Lime Pie with Coconut Meringue

 

This course is available seven times in Fort Bragg, California, during 2012.

 

Prerequisite: Raw Culinary Arts Associate Chef and Instructor Training Certification™ is the prerequisite to this advanced, hands-on pastry arts course. This course is one of the required courses for Raw Culinary Arts Professional Chef Certification™ series.

 

Tuition: $1,375

 

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! by Cherie Soria (not included in tuition cost).

 

Additional Information: Tuition includes course materials. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (Chef knife, paring knife and cleaver or coconut opening knife at the minimum. We also recommend a serrated knife.) We suggest additional chef coats and an apron. As in Raw Culinary Arts Associate Chef and Instructor Training™ series, you will need the required texts, Angel Foods, Knife Skills Illustrated, The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

 

You may receive a discount for this class if you register for any of our 2012 packages which include this course or any culinary certification series.

 

 

Pastry Arts—Unbaked!™ II

The perfect follow-up to Pastry Arts—Unbaked!™, this class provides the opportunity to utilize all the skills acquired in Level 1 in a recipe development format. Once you understand the principles involved in the use of binders, thickeners, emulsifiers, and gelling agents, as well as the how to choose the right sweeteners and fats for any given dessert recipe, you are ready to create your own fabulous desserts! Living Light pastry chef instructors provide you with supportive, expert guidance in helping you develop your own recipes and translate favorite cooked desserts into raw vegan desserts.

 

What You Will Learn:

  • Participate with other Living Light graduates and professional instructors in a fun and challenging “think tank” of dessert creation!
  • Become confident about preparing desserts of your own design!
  • Learn “dessert styling”—how to show-off your beautiful dessert creations and even how to plate them for photography!
  • Go home with a book of recipes and photos of all the recipes you and your teammates created in the course.

 

This course is offered once a year in the Fall session.

 

Prerequisites: Raw Culinary Arts Associate Chef and Instructor Training Certification™ and Pastry Arts—Unbaked! are the prerequisites to this advanced, hands-on recipe development course. This course is one of the required courses for Raw Culinary Arts Professional Chef Certification™ series.

 

Tuition: $1,375

 

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! by Cherie Soria (not included in tuition cost).

 

Additional Information: Tuition includes course materials. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (Chef knife, paring knife and cleaver or coconut opening knife at the minimum. We also recommend a serrated knife.) We suggest additional chef coats and an apron. As in Raw Culinary Arts Associate Chef and Instructor Training™ series, you will need the required texts, Angel Foods, Knife Skills Illustrated, The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

 

You may receive a discount for this class if you register for any of our 2012 packages which include this course or any culinary certification series.

 

 

Advanced Raw Culinary Arts Instructor Training™

With Jennifer Cornbleet, Professional Raw Food Chef and Instructor

 

A career as a raw food expert has never been easier. Living Light Institute’s Advanced Instructor Training and Certification is a comprehensive course of study that is challenging as well as intensely rewarding. It offers a proven, realistic approach to becoming a successful raw food instructor whose sought-after expertise and business acumen make success a foregone conclusion. This career-focused learning experience will catapult you to the top of your profession quickly. Become a popular speaker and teacher whose services are in demand to the growing numbers of raw food enthusiasts.

 

Being a successful teacher requires running a successful business, and the fact is, the actual time spent teaching classes is a small percentage of the time spent running your business -- but with the proper tools, you can reduce the amount of time you spend doing administrative tasks and leave more time for the fun of teaching! Spend your time using successful formulas that help fill your classes with the least amount of work and investment and the maximum amount of fun and profit!

 

Included in Your Course of Study-

 

  • The Foundation of Success: Goal Setting and Time Management
    Zero in on proven strategies to help you focus on your ultimate destination—a successful career. Create forward momentum and progress toward your goals by learning how to prioritize your activities, schedule your time effectively, organize your tasks, define projects, reduce mental and physical clutter, handle e-mail effectively, and leverage your time.

  • Utilizing Internet Marketing: No Technical Skills Required
    Create an online presence that will expose you to a wide audience and help you build interest for the events and activities you offer, even if you are not a technology whiz! You’ll learn how to use Web 2.0 and social media marketing, build name recognition for yourself and drive traffic to your website, use education-based marketing, communicate with your mailing list at no cost, set up your own simple website, web pages, and manage web traffic, monetize your online presence, and use web videos to make you a hit on YouTube!

  • Becoming a Raw Food Ambassador: Creating Demand
    Become a spokesperson for raw food cuisine and share your expertise with others. Learn how to give a dynamite free talk, provide one-on-one coaching services, and even write recipes for class hand-outs and future recipe books. This is a pivotal step in establishing yourself as a trusted, knowledgeable authority on raw food preparation!

  • Going One on One: Tips for Providing Personal Coaching
    Build your business and enhance your income with premium service packages that carry a premium price tag. Create in-demand private culinary coaching services. Included in your training are key concepts that you can utilize to start each private session off on a high note and keep the energy and enthusiasm high until the end.

 

This course is available two times in Fort Bragg, California, during 2012.

 

Prerequisite: Raw Culinary Arts Associate Chef and Instructor Training Certification™ is the prerequisite to this advanced, lecture course. This course is one of the required courses for Advanced Raw Culinary Instructor Training™ series and Raw Culinary Arts Professional Chef Certification™ series.

 

Tuition: $1,575

 

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! by Cherie Soria (not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

 

Additional Information: Tuition includes course materials. We recommend a laptop, notebook or iPhone-like device for this course.

 

Register Now!

 

 

Raw Culinary Arts Associate Chef and Instructor Training™ Level II

Following your Raw Culinary Arts Associate Chef and Instructor Certification™ or Gourmet Raw Food Chef Certification™, some students return for Raw Culinary Arts Associate Chef and Instructor Training™ Level II. This class allows for further hands-on training in all aspects of raw cuisine. After meeting with the Programs’ Manager to determine your individual focus in the class (such as kitchen skills, leadership skills or teaching skills), you will participate in a course designed so that you can prepare even more healthy versions of your favorite foods. The instructor segment of the course teaches you how to organize and present successful raw food preparation classes for groups of all sizes. Participation in the kitchen and the development of leadership skills through additional culinary demonstrations further develops instructing ability, kitchen mastery and improved self-confidence.

 

This course is available six times in Fort Bragg, California, during 2012.

 

Prerequisite: Raw Culinary Arts Associate Chef and Instructor Training Certification™ is the prerequisite to this advanced, lecture course. This course is one of the required courses for Raw Culinary Arts Professional Chef Certification™ series.

 

Tuition: $2,875

 

Required Text: Angel Foods and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! by Cherie Soria (not included in tuition cost). These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

 

Additional Information: Tuition includes course materials other than the required texts and supplies. During this hands-on course, you will need a chef coat, chef hat, a safety glove, and a set of knives (a Chef knife and paring knife at the minimum). We recommend additional chef coats and an apron. These items may be purchased at the Living Light Marketplace upon your arrival or you can shop online ahead of your course start date.

 

 

Raw Culinary Arts Professional Chef™ Training Program (5,000 hours over one year)

The Professional Chef Training program is 5,000 hours and can be completed in one year. (It takes some trainees longer, if they are simultaneously taking some of the advanced courses after the completion of Gourmet Raw Food Chef Certification™.) The Training program may be taken in sections or in one consecutive year. This one-year training program is comprised of four quarters:

1. Kitchen Introduction and Integration

2. Pastry Chef

3. Sous Chef

4. Kitchen Management

 

This comprehensive training program is designed for each candidate and is available by separate application to graduates of the Gourmet Raw Food Chef Certification™. Space in this program is extremely limited.

 

There are three sessions of our Gourmet Raw Food Chef Certification™ available in 2012. Once completed, you may apply for this training program while you are simultaneously taking the additional required courses. Program is taught at the Living Light Center in Fort Bragg, California, and can be completed in approximately one year and three months.

 

If you are interested in this training program, please email us to request a more detailed description of this highly competitive and comprehensive program.

 

 

The Essence of Raw: Essential Oils for Healing and Flavor Enhancement

Learn the basics of using essentials oils for culinary purposes and to enhance health.

  • Introduction to essential oils: How to use them, where, when, and why
  • Culinary essential oils: Which oils to use, techniques, recipes, and guidelines for recipe development
  • Taking care of the chef: Aromatherapy for body, mind, and spirit. Learn to enhance health, attitude, and spiritual connection using essential oils

 

This class is appropriate for anyone, whether they are professional chefs or home cooks, raw or conventional, featuring Young Living Essential Oils - the only culinary oils used at Living Light.

 

2012 Dates: February 25, March 24, April 21, June 9, August 4, September 22, and October 20

 

Time: 10:00am - 4:00pm in the Abundance Health classroom, Living Light

 

Prerequisite: None required. This class is open to the public.

 

Tuition: $125 (Get a discount when combined with "The Essence of Abundance")

 

Register Now!

 

 

The Essence of Abundance: Essential Oils for Health and Prosperity

Learn to live in the flow of abundance using aromatherapy. Explore spiritual principles and practices in business.

  • Learn how attitude and choice affect abundance
  • Explore the principles of the law of attraction, gratitude, and forgiveness, to create abundance in all areas of your life
  • Discover how a spiritual approach to marketing, enhanced with essential oils, can make abundance flow with grace and ease

 

This is a powerful and inspiring class that is appropriate for anyone.

 

2012 Dates: April 22, August 5, and October 21

 

Time: 9:00am - 1:00pm in the Abundance Health classroom, Living Light

 

Prerequisite: None required. This class is open to the public.

 

Tuition: $75 (Get a discount when combined with "The Essence of Raw")

 

Register Now!

 

Register for both essential oil classes: $170 (No other discounts apply)

 

Register Now!

 

 

Food Styling for Photography

It is said, “Pictures speak a thousand words” and it’s true—well plated and designed food photos can do more to build your business and showcase your talent than the most well written description of your foods possibly can. Now you can learn from the experts how to show off your beautifully presented and photographed raw culinary creations on your website, recipe books, and brochures!

 

This 1-day hands-on workshop will focus on the basics of food styling for the media. Students will learn presentation and plating skills, and making foods look stunning through use of color, texture, and contrast. We will explore saucing, building height and movement, how food reacts under the camera, the ins and outs of propping and preparing for a shoot, tricks and techniques for media food, building a portfolio, elements of design for photography, and the importance of negative space.

 

Time: 9:00am to 5:00pm (1-hour no host lunch break each day)

 

Prerequisites: None.

 

Tuition: $375.00

 

Additional Information: This class is a hands-on course. All materials provided, except optional camera. Lunch will not be provided. Tuition includes all course materials except the recommended text, The Food Stylist's Handbook by Denise Vivaldo. Books may be purchased at the Living Light Marketplace upon your arrival in Fort Bragg, California, or you may purchase them online ahead of your course date.

 

Register Now!