Living Light Chef Showcase
2010 Living Light Chef Showcase
August 27–29, 2010
The Living Light Center, Fort Bragg, California
The Living Light Chef Showcase, streaming live worldwide August 27-29, is an online peek into the most exciting new culinary paradigm on the planet. Cherie Soria, known as “The Mother of Gourmet Raw Vegan Food,” is creating a concept like no other—a “virtual” chef showcase featuring top chefs from Living Light International—the revolutionary company that “uncooked up” the idea of teaching raw gourmet culinary arts to the world. Living Light Culinary Arts Institute is THE magnet for a new and growing culinary ethos on our planet, and now you’ll be able to experience the magic of our experienced chefs at home.
You’ll learn techniques from master raw food chefs who know how to create the “enlightening” world of tastes, textures, rich colors, and fresh flavors you’ve been longing to experience! Living Light chefs and celebrity guest chefs will demonstrate recipes developed through years of practice—these artists have honed their craft through years of teaching, catering, and creating recipes for books, retreats and restaurants.
Cherie has hand selected a superb lineup to take you on a fascinating creative exploration—reinventing gourmet cuisine for the 21st Century! After 5 years of creating the Vibrant Living Expo and Culinary Showcase, we realized that we want to do what we do best: share our culinary expertise with the world! You can save time, save money, protect the earth’s resources and still experience recipes and learn tricks and tips from some of the most knowledgeable gourmet raw food chefs in the world from the comfort of your own home. This virtual, visual feast will include demos from over a dozen chefs who can take you on a journey of culinary delight that nourishes the body and nurtures the spirit.
Don’t miss the Living Light Chef Showcase—making healthy living delicious worldwide!
Special Gourmet Training Series - Package 1
Living Light is offering a 15% savings off the regular price - $13,489.50 when you prepay for the entire GOURMET series for July-September. This price includes the Chef Showcase Early Bird Discount price ($165) and a free ticket to the Chef Showcase Dessert Reception, plus get a FREE knife set and chef coat (valued at $330.50). Simply pay in full 30 days prior to taking the first class in the series.
Gourmet Training Series - Package 1 includes:
FUNdamentals of Raw Living Foods - July 10 - $365.00
Knife Skills Intensive - July 11 - $325.00
Essentials of Raw Culinary Arts - July 12-16 - $1,375.00
Science of Raw Food Nutrition I - July 17-18 - $375.00
Raw Culinary Arts Associate Chef & Instructor Training - July 19-30 - $2,675.00
Ethnic Flavors in Recipe Development - August 2-6 - $1,575.00
The Essence of Raw - August 7 - $125.00
The Essence of Abundance - August 8 - $75.00
RawFusion Gourmet Spa Cuisine - August 9-13 - $1,575.00
Raw Event Catering & Elegant Entertaining - August 16-20 - $1,575.00
Pastry Arts Unbaked I! - August 22-25 - $1,375.00
Seaweed Harvesting Class - August 26 - $95.00
Living Light Chef Showcase - August 27-29 - $225.00
Chef Showcase Dessert Reception - August 27 Evening - $35.00
Raw Food Styling for Photography - August 31-September 1 - $895.00
Science of Raw Food Nutrition II - September 3-7 - $1,075.00
Benefits of Raw Food Nutrition Educator Certification - September 8-9 - $575.00
Science of Raw Food Nutrition III - September 11-14 - $1,075.00
Advanced Raw Food Nutrition Educator Certification - September 15-16 - $575.00
Total before Discount: $15,965.00
Sign up for the special Chef Showcase & Gourmet Training Series and save 15% + get a FREE knife set, chef coat and dessert reception ticket!
Take A Walk On The Wild Side: Discover Raw Green Super Foods From the Ocean!
Thursday, August 26, 2010 from 7:00 AM to 11:00 AM.
Class will meet promptly at 6:45am in The Company Store.
This adventurous and unique 4-hour introduction to native seaweeds of the Northern California Coast is presented by Terry Nieves, owner of Ocean Harvest Sea Vegetable Company. Terry is a raw food enthusiast and seaweed wildcrafter, who offers a wealth of practical knowledge about seaweeds and their nutritional values. She is a member of the Seaweed Stewardship Alliance, and works with Mendocino County Schools, educating students about both plant nutrition and gardening.
In this four hour class you will:
- Wade in tide pools rich with marine life to identify and taste several fresh seaweeds, including sea palm, bladderwrack, sea lettuce and Turkish towel. We may also spot sea lions, harbor seals, and other abundant and colorful sea life on our walk!
- Learn useful information covering all aspects of gathering, harvesting, and drying sea vegetables for home use.
- Learn about seaweeds many uses and the nutrients found in seaweeds, including trace minerals, essential fatty acids (DHA), enzymes, calcium, vitamins, and protein found in condensed form—useful both for eating bathing!
- Take away great recipes, nutritional charts and handouts about how to use and eat a variety of seaweeds, and will also have an opportunity to taste several delicious seaweed dishes!
This is a fabulous class—anyone visiting the Mendocino coast should not miss this opportunity to walk on the wild side! Recommended warm clothing includes a hat, sturdy water booties or water sandals with wool socks, a towel and a change of pants. Water booties will also be available for $3.00 (students please reserve your size in advance). For more information about the class or to reserve booties, contact TerryNieves at email@example.com.
Knife Skills Intensive (equivalent of 101, 102, and 201)
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. That is why we created Sharpen Up Your Knife Skills for all levels of expertise, from novice through professional instructor—taking a progressive approach to the development of knife skills through a combination of demonstration and hands-on practice.
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.
In this class 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
- Cut spherical vegetables, like celery root
- Clean, slice, dice mushrooms
- Finely slice/shred cabbage
- 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
When: 9:00 am–6:00 pm (no host lunch 1–2 pm)
Required Text: Knife Skills Illustrated by Peter Hertzmann (not included in tuition cost)
No special equipment required.
No meal service.
Raw Food Styling for Photography
We are pleased to announce the debut of our new class Raw Food Styling for Photography which will be taught by Cherie Soria and Denise Vivaldo, a seasoned food professional, who has catered more than 10,000 parties for celebrities.
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! 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.
Living Light has created an intensive 2-day workshop that will focus on the art of food styling for the media. Students will learn basic presentation skills, how food reacts under the camera, the ins and outs of propping and preparing for a shoot. This course covers the tricks and techniques for media food, building a portfolio, elements of design for photography, the importance of colors, textures, and negative space.
Day 1 focuses on various types of salads, stacks, and sandwiches—creating movement, extending the life of greens, and making foods look stunning through use of color, texture, and contrast. You will learn how to keep foods fresh and lively under the hot lights of the camera; how to layer ingredients, slicing vegetables and fruits appropriately, and using condiments.
Day 2 focuses on plating, saucing, and building height and movement into veggie pasta to make it look mouthwatering! We will also explore soup presentation and ways of capturing texture, light, and movement on an otherwise flat surface.
There will be time during class each day for student questions. Every day features opportunities for students to practice the techniques they are being taught. Students may bring their cameras and go home with photographs of their work.
Date: Tuesday, August 31 – Wednesday, September 1
Time: 9:00am to 6:00pm (1-hour no host lunch break each day)
Location: Living Light Culinary Studio
Recommended text: Food Styling
All materials provided, except optional camera.
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