|Living Light Marketplace |
Living Light Marketplace is celebrating Living Light Culinary Arts Institute's 11th anniversary and the beginning of our 12th year in business by offering our online customers great savings - 12% off all online purchases (except our classes) for twelve days from May 8-20! We're excited that the vision Cherie Soria had eleven years ago has grown into a world-renowned culinary school, and that students come from every corner of the globe to learn gourmet raw cuisine.
Have you explored Living Light Marketplace lately? We specialize in tools and specialty food items for the raw chef, sustainable living and raw culinary books and CDs, dehydrators, high speed blenders, Mac and Santuko knives and chefwear. Everything you will need to begin or continue on your remarkable raw food journey. What makes us different? Our students and customers value our knowledgeable, friendly, personal assistance. Whether you visit our Marketplace store in person, online, or by telephone, you'll find us ready to serve your needs. We also offer prompt shipping services-your purchases will arrive at your door! So shop Living Light Marketplace online and save 12% today! Enter this coupon code at checkout: HAPPY12.
Living Light Inn
Stay Low for the Third Summer at Living
We know that
with the current economic situation, and the annual spike in summer gas prices,
a seasonal summer inn rate increase can make traveling difficult, so for the
THIRD summer in a row Living Light Inn will
not raise our rates during the busy summer season!
Visitors to the
coast will enjoy our eco-friendly accommodations at reasonable prices from
Memorial Day to Labor Day. You and your traveling companion can pamper
yourselves with a midweek two-night stay at the eco-friendly Living Light Inn. Experience the beautiful Mendocino coast at our winter rates!
soundly and comfortably on organic bedding, and our windows open to let in
plenty of delightful fresh air from the ocean! Take a break from the heat - visit Living Light Inn on the Mendocino coast this summer! A two-night stay
ranges from $220 to $350 pending availability.
Call for rates or book
To make reservations, click the "Book A
Room" link below or call 877-964-1384 (toll free) or 707-964-1384. Book A Room
at Living Light Inn
Global Teleclass May 24: Forget Cooking! Make Healthy Living Easy and Delicious
In Cherie's FREE class Forget
Cooking! Make Healthy Living Easy and Delicious you will learn how easy
it can be to add more delicious, simple-to-prepare raw fruits and vegetables to
your diet without giving up your favorite foods! Cherie will share her tips for
everything from preparing your shopping list to creating delightful meals
Monday, May 24
6:00 PM PST
Register at www.globalteleclass.com
|Special Book Bundle -
John McCabe's new book: Igniting Your Life
John McCabe's newest book, Igniting Your Life, is an inspirational work for a new age of success: one aligned with sustainable living, a plant-based diet, fitness, and the use of intellect, talents, and instinct. The book contains thousands of philosophical quotations from some of the most known figures throughout history.
Cherie says: "When I was in my twenties, I read dozens of books and spent thousands of hours studying self-improvement techniques. The profound wisdom, inspiration, and motivation I received as a result of those years had a huge impact on my life and the vision I carried of myself in the world. If Igniting Your Life had been available, however, I would have saved a lot of time trying to piece together the different things I was learning into a single, cohesive design for living."
In Sunfood Traveler, John McCabe, a leading authority on the plant-based diet, editor of some of the most popular raw food books, and author of Sunfood Living, offers a state-by-state and country-by-country guide for those seeking information on raw food restaurants, chefs, retreats, businesses, and Web sites, and on natural food stores and farmers' markets. In addition to a variety of recipes, this excellent reference contains chapters covering brain and deep cell nutrition, yoga, living a green lifestyle, organic gardening, slow food, non-toxic households, sustainable products, alternative energy, and the restoration, preservation, and protection of the environment, wildlife, wildlands, and water sources. Every natural food store and vegetarian restaurant should carry copies of this book. Paperback, 286 pages.
|The Raw Food Revolution Diet by Cherie Soria, Brenda Davis, and Vesanto Melina|
Feast and Lose Weight! Enjoy delicious,
easy-to-prepare cuisine...without feeling deprived. Gain Energy and Feel Younger!
Experience how raw foods can improve your health and make you feel more
alive. Get Practical Tips! Choose the raw
diet plan that's right for you, use handy menus to get started, and find
up-to-date nutrition information.
Join the Raw Food Revolution! The Raw Food Revolution Diet is a successful,
tried-and-true approach to permanent weight loss centered on flavorful,
satisfying raw food recipes you can enjoy for a lifetime. It's more than
a diet; it's a lifestyle that brings balance to the body, mind, and
Testimonials for Living Light Culinary Arts Institute
"Thank you for your visit to British Columbia. Through your dedication, your knowledge, your experience, your willingness to share, your aliveness and enthusiasm, you have touched the lives of many people here. As we witness the effects of your efforts and teaching, we see that people who attend your classes are inspired, informed, and motivated to make healthier choices in their lives."
"Thank you, thank you. I thoroughly enjoyed this and am actually happy to leave this class knowing that my life will never be the same and I'm looking forward to the new me and my new life. Raw foods and essential oils are my new recipe for overall ultimate health!"
"I received kind and clear instruction in raw food basics. The demonstrations were so helpful! Don't be afraid to come if you are a novice or just want to learn new techniques for food preparation at home. The skills you acquire will last a lifetime!"
"Do it and enjoy! It is an amazing and super fun experience!!"
"I'm loving the new knowledge I have on creating low or no fat dishes! Good-bye nuts! And the use of binders, new ingredients, new fruits and spices. I feel a whole new world has opened up! I now look at other cultures and think "I can make that". I've begun to Google spices to learn more ethnic flavors. Also stacking and plate design - learning how to make the food not only delicious but a feast for the eyes. I'm thankful for my new family of raw friends and the staff and teachers are ALWAYS amazing."
"BLESS YOU for Angel Foods. I have thanked you every day as I dip into it. I love the depth of nurture it provides, the gorgeous line drawings, the inspirational recipes, your lovely and very helpful comments and the prayers to my angels. I was truly guided to this book, the first recipe book I've purchased in about 12 years! I've given several copies of it to dear friends."
It's the best and most professional school ever! It's worth every cent and the staff is walking their talk from their hearts!
Happy Anniversary Living Light Culinary Arts Institute!
Special Celebration Newsletter
May 1, 2010 is the 11th Anniversary of Living Light Culinary Arts Institute - a special time to celebrate both our school and our students. It's hard to believe that we've been teaching individuals, chefs, and instructors the healthy art of gourmet raw cuisine for more than a decade! As we decided on the concept for this month's newsletter, we realized that we have a very specific question to answer:
"Why Become a Living Light Student?"
One of the things we are proudest of is our curriculum, and we've been able to focus on the highest standard of excellence as we continue to perfect the very best professional gourmet raw food training program in the world. We've come to understand that we not only teach, but also learn from our students every day. Our students educate us about what they want to learn while they are here, and we modify and improve our programs on a consistent basis. We began with a basic core curriculum that works year after year, and we are continuing to adapt it - making important adjustments, adding new programs, refining our teaching skills, and working hard year after year to improve your raw food education!
If the saying "the proof of the pudding is in the eating" is true, what could demonstrate the effectiveness of our programs better than the successes of our students? Living Light graduates go out into the world and truly "make healthy living delicious" all around the globe. We'll be sharing a couple of their inspirational stories with you this month, and we also plan a new special section on our website featuring our student success stories as part of the launch of our long-awaited Chef Referral Services. With the introduction of this important service, our graduates will be able to access an abundance of exciting new jobs opening up in the world of gourmet raw food!
Living Light Culinary Center
We are a dedicated learning center committed to the highest standards in leadership, professionalism, and in-depth education in the art and science of gourmet raw vegan cuisine. When you enroll as a Living Light student, you will learn how to become an accomplished gourmet raw culinary artist, how to create or expand your business in a growing industry you love, how to improve your leadership and teamwork skills, how to cultivate your knowledge of new products on the market, how to improve your overall health, and how to become a stronger, more confident individual. Our comprehensive programs include not only culinary arts, but raw nutritional science, internships, a kitchen angel program, Instructor Empowerment Kits, knife skills, aromatherapy, food styling for photography (launching soon) and more! We are dedicated to transforming lives, and we provide a nurturing environment for the learning process. We are very proud of our teaching staff at Living Light, whose combined expertise provides both credibility and a wide range of experience in all aspects of raw food preparation.
The Mother of Gourmet Raw Vegan Cuisine
Learn from the best! Cherie Soria, founder and director of Living Light Culinary Arts Institute, is widely considered the originator of gourmet raw vegan cuisine. Cherie has taught culinary arts to students and teachers from around the world, including many of the top celebrity raw chefs today. If you have not yet been a student at Living Light, this is a wonderful opportunity to see Cherie in action! She has devoted more than 40 years to teaching people the benefits of vegetarian, vegan, and gourmet raw cuisine, and has a formidable knowledge of the subject. She works tirelessly to spread the benefits of raw cuisine throughout the globe by training teachers and individuals to inspire others! See our staff bios here.
And here are just a few bonus reasons to choose Living Light: Our classes are offered throughout the year in manageable segments to suit your availability - even full time working professionals and parents with school aged children can fit our trainings into their busy schedules. Living Light Inn is an eco-friendly lodging option with a fully equipped raw food kitchen - the elegant setting in a historical early 20th century redwood mansion provides students with a like minded community of people - you can study, play, and prepare food together after school is finished for the day. Living Light Marketplace is a valuable resource for our students. We support students with personal service, expertise in selecting the right tools for the job, quick shipping, and well-researched, high quality products - everything they need for the raw lifestyle, both while at school, and when they return home. Living Light Café provides our students with options for meals during the school day, and beyond...don't miss our spectacular dessert tower!
Location, Location, Location!
Don't forget one of the most important reasons to attend Living Light: Location, Location, Location! Our 8,000 square foot state of the art culinary center is located on the spectacularly beautiful Mendocino coast of northern California! We have pristine sea air, lush redwood forests, hiking and biking trails, along with abundant flora and fauna. Once you visit us here, you'll see why many of our students keep coming back!
Special Anniversary Celebration Offer:
To celebrate the beginning of our 12th year as Living Light Culinary Arts Institute, we would like to offer a special 12% discount for online shopping at our Living Light Marketplace store for 12 days, from May 8-20! (Living Light classes excluded).
Another exciting announcement: After five years of producing the very popular Vibrant Living Expo and Culinary Showcase, we've decided to focus on what we do best: teaching the world how to make incredible gourmet raw food cuisine! Stay tuned for bulletins, and be sure to check out the Living Light Chef Showcase section of this newsletter. We're excited to release the latest details about this exciting new paradigm in culinary artistry - A Virtual Taste of Living Light Cuisine: The Living Light Chef Showcase, streaming live worldwide August 27-29.
Blessings of Radiant Health,
Kristin Suratt, PR Director and the entire Living Light Team
|Top Ten Reasons to Become a Living Light Student:|
Below, in true David Letterman style, are some of the best reasons (our top 10!) to become a Living Light student - can you think of others? If you are a Living Light graduate or prospective student, send your suggestions to firstname.lastname@example.org and we will include some of our favorites in our newsletters and upcoming blogs!
Top Ten Countdown...
10. Improve Your Knife Skills
9. Learn the Science of Raw Food Nutrition
8. Gain Leadership Skills
7. Gain Teaching Skills
6. Plan Menus and Cater Meals
5. Increase Your Confidence
4. Embrace a Raw Food Lifestyle
3. Understand Flavor Balancing and Dynamics
2. Create Your Own Recipes
1. Learn Culinary Artistry
|SPOTLIGHT on Living Light Students and Graduates|
At Living Light we are always totally amazed at what our graduates accomplish in the world. They are motivated, resourceful, dedicated, and ready to make a difference! Here is a sample of what two of our students, each of whom has chosen her own way of exploring our curriculum, have been able to accomplish with tools and information they have acquired at our school.
Whether you have completed all of the Gourmet Raw Food Chef Certification™ training and all of the advanced classes, or are just starting out on your raw food journey, we are proud to say that our graduates make healthy living delicious all over the world. We hope to include a regular feature on our graduates accomplishments and inspiring stories in upcoming newsletters, and we'll also create a special webpage with information about their accomplishments in conjunction with the launch of our Chef Referral services this month!
Julie has been a continuing student at Living Light. She's attended the Vibrant Living Expo and Culinary Showcase, and has also participated in our Kitchen Angel Program.
"My raw food journey began in 2004 when my sister started looking into alternative ways of healing herself after her diagnosis of Type 1 diabetes at the age of 18. I initially began my exploration of raw foods as a way to support her - she was doing extensive research and preparing all of our food. Back then I hadn't met, or even heard of anyone who ate a raw food diet. On the web, my sister and I began to uncover a whole community of people who ate this way, and it was incredibly fascinating to us. As I began eating raw food, I loved the way I felt - full of energy, with better mental clarity, improved skin, and no stiff joints. After experimenting with the diet for a year, I was discovering all these learning centers in the United States. I thought the only way I was going to learn more about this diet was to be amongst it all and live it 100%
So I started my learning journey. My first stop was the Creative Health Institute in Michigan where I was an intern for three months. What an experience seeing so many people going through such an incredible healing journey, and this was only the beginning for them, yet the lifestyle was bringing the people at the institute such remarkable results!
I was inspired. Next stop, people told me I MUST go to the Big Apple. So I went on an overnight train to New York City - what I call the Mecca for raw food. There were some wonderful raw food restaurants and little places which were literally like holes in the walls serving up vibrant living raw food. What a city! Five nights of big lights and the city that never sleeps, and I was ready for the Tree of Life in Arizona. What a beautiful, spiritual center it is. Everyone there felt like family, yet I still felt that there was something missing. I was learning so much about raw foods and everyone had their own version of what was right. It was hard for me figure out what would be appropriate for my body. I still had a few more stops to make before I could really decide how I felt about raw foods.
I stopped off in San Diego for an adventurous drive up highway 101, stopping at all the raw food places along the way. My favorite stop was Café Gratitude, and then I landed at a place that truly felt like home, Living Light Culinary Arts Institute.
I initially was going to stay at Living Light for one month, working as a kitchen angel, but the Living Light family embraced me and my enthusiasm, and found me a host family to live with so that I could be close to the school. The learning experience at Living Light was like the missing link for me. At last, I felt I could put all of the pieces of the puzzle together. It is an incredible professional learning environment, something that was more advanced than the other raw food centers I had visited so far. Living Light was buzzing with energy from 7 am in the morning to 7 pm at night! I was thirsty for knowledge and felt that I had learned so much in 6 months. Even though it was time for me to return to my home in Australia, I knew that someday I would be back to visit the Living Light family again. I knew I could never stop learning from the experience at the school.
My next return to Fort Bragg was in 2009 at the incredible Vibrant Living Expo and Culinary Showcase. I felt the whole place buzzing like it had been 4 years earlier, but this time there were even more people! People excited about learning, excited about raw foods - I call it the raw food high! It was an extremely well organized event. The only thing that was hard to decide was what seminar to go to every hour, as there were four or five exciting speakers and demos presenting simultaneously. Thankfully, the Living Light team also organized a web streaming of the whole event so I could actually go back and watch what I missed during the Expo! I stayed to begin the Science of Raw Food Nutrition courses with Drs. Rick and Karin Dina, and this course just blew me away! It was so well presented, with peer reviewed science - the course confirmed for me the nutritional concepts behind the raw food diet. After finishing level one, I knew I had to come back to finish the rest my studies. Six months later my mission and vision once again brought me back to Living Light. I felt it was the best place I could learn and bring so much valuable information back to Australia to share in realizing my dream of a raw food education center in Australia. Thank you to all the Living Light team for putting so much of their passion and energy into creating an amazing learning center dedicated to empowering students to believe in themselves and spread the vision.
I am now the founder and director of my own raw food business in Sydney, Australia, called Conscious Choice. We teach classes, sell raw food products, offer catering services, and teach people how to prepare raw foods in their homes. The raw food movement in Australia is growing rapidly. My wish is to be able to help and support people along this incredible journey and share the knowledge I have acquired at Living Light. Even though I live far away in Australia, I know that I will keep coming back to Living Light, as there is always so much to learn at the school. It is truly a magical, inspiring place!
Brenda is a certified Living Light Associate Chef and Instructor and founder of Rawsome Creations in St. Helena, California. Brenda's passion is teaching others how to prepare fresh, vital, delicious food for optimum wellness. Brenda teaches with warmth and enthusiasm and is notable for her knowledgeable, relaxed, fun approach. She loves to give classes where special needs groups gather, because often these are the most motivated students, and the ones for whom a raw food diet will have the most life-changing effects. Brenda is currently participating in Living Light's internship program, and one of the things she will do is take our FUNdamentals of Raw Living Foods™ course on the road in 2011 and beyond!
Brenda also teaches Raw Food 101 - The Basics at Whole Foods Market in Napa, and at other Whole Foods venues. She is on the Board of Directors for the Japan Living Beauty Association in Tokyo, and serves as an instructor for their Raw Food Meister Certification Program. Each year she teaches Japanese students both in the U.S. and in Japan, delighting in sharing her love of gourmet raw foods cuisine. This past October, the Japan Living Beauty Association hosted a Raw Sweets Contest in Tokyo, and Brenda and other Living Light Ambassadors including Jim Maurice, Beate von der Osten, Masae Kitahara, and Makiko Asano were contest judges. Over twenty entries came in over the internet and the judges voted on the desserts based on photos, recipes, ingredients, and descriptions of the dishes. Eight finalists brought their desserts to the contest, and guests and students at the event were treated to demos and lectures by Living Light Ambassadors and Japanese students. Everyone got to taste the marvelous creations, and the grand prize winner was a cake called The Jewelry Box. The young (19 year old) winner of the contest, Moeko Shima had spent some time in Switzerland and wanted to create a traditional cake (a raw version of the Donauellen from that region). Judge Beate von der Osten from Germany well remembered tasting the delicious cake in Europe, and was SO impressed - she said it was exactly like the cake she remembered! A quote from Brenda: "Needless to say this was an incredible adventure, an uplifting experience, and a beautifully heartwarming event. And this is only the beginning!! The contest winner, Moeko Shima, dreams of coming America and learning at Living Light Culinary Arts Institute."
Brenda supports two charities in Indonesia. She has a new line of nut milk bags which are fair trade constructed in Bali by a young seamstress, and a portion of the sales of this simple but useful product go to the Bumi Sehat Birthing Center and the Yayasan Widya Guna Childrens Orphanage just outside Ubud, Indonesia. She has supported them for many years and launched her nut milk bag project specifically to help fund these worthwhile charitable endeavors.
One of the projects dearest to Brenda's heart is her position as Project Director for the Ceres Community Project in Napa Valley. She is very excited about the educational part of this important community effort, which weaves together the relationship between farmers, local food producers, young people, and those with health challenges, in order to build bridges between all the different parts of her community. Brenda is helping this group incorporate more raw recipes into their program, and learn how to convert cooked recipes to raw! In the Ceres Community Project, "mentor chefs" coach teens who are cooking healthy meals for patients who have cancer. They are partnered with St Helena Hospital and the new Martin O'Neill Integrative Cancer Center. These patients are often too tired and not interested in eating or cooking for themselves and their families, so the teens make the meals weekly (mentors supervise, coach, and give them tips), and the meals are delivered to the patients. Meals are provided weekly for 2 months free of charge, and then weekly 'healthy cooking classes' teach the patients about a healthy lifestyle, including how to incorporate more vegetables and fruits in the diet, how to juice, and how to make healthful meals for themselves. As a cancer THRIVER, Brenda dislikes the word "survivor". This project is especially important to her because she has been in the shoes of the cancer patients, and knows how transforming raw foods can be. Brenda is a recreational runner, training for her fourth half-marathon in October and her first marathon in February 2011. Her website is RawsomeCreations.com
"What began as a simple journey for myself has grown into a career path filled with encouragement, growth, creativity, and excitement every step of the way. I began my journey with Cherie and all of the wonderful instructors at Living Light in 2008. Now, as an Associate Chef and Instructor graduate I am teaching at Whole Foods Markets, assisting international organizations to add raw cuisine to their curriculum, and helping individuals in many locations throughout the world. Living Light truly feels like my home away from home, and after I complete my year long internship, I will be teaching FUNdamentals of Raw Living Foods™ in Ft Bragg and on the road. The foundation of knowledge and skill I have received from all of the well trained instructors at Living Light has helped me launch more projects than I would ever have believed possible. Thank you Living Light! As I step out to shine my light, I know I have all of you right there beside me. I could not do what I do without each of you--I know that you are there to support me all along the way". Would you like more information about becoming a Living Light Student? Call enrollment today! Hilloah, Mary, Mary Elizabeth, and Amber would love to help you with all the information you need.
|Jenny Cornbleet's Raw for Dessert Book Tour |
Jenny Cornbleet is a Living Light graduate and staff instructor who has parlayed her Living Light training and her interest in raw foods into a full-fledged and very successful career. She has developed a series of Instructor Empowerment Kits for Living Light, and is the author of two very popular raw food recipe books, Raw Food Made Easy for 1 or 2 People and Raw for Dessert. Jenny is very excited to be doing a book tour in the Vancouver B.C. and Seattle area in May and June for her latest book Raw For Dessert! Jenny will be doing FOUR Raw For Dessert book signings and classes. If you haven't experienced Jenny's teaching yet, and you live in the area - please attend!
May 30, 2010
Raw For Dessert: Book signing and Demonstration
Location: Vancouver, Barbara Jo's Books to Cooks
Time: Sunday, Noon-1:30 pm
Registration: Call Books to Cooks at 604-688-6755
June 1, 2010
Raw For Dessert: Book signing and Demonstration
Location: Seattle, Whole Foods Market - Redmond
Time: Tuesday, 7:00-8:30 pm
Registration: Call WFM Redmond at 425-881-2600
June 2, 2010
Raw For Dessert: Booksigning and Demonstration
Location: Seattle, East West Bookshop
Time: Wednesday, 7:00-8:30 pm
Registration: Call East West Bookshop at 206-523-3726
June 3, 2010
Raw For Dessert: Booksigning and Demonstration
Location: Seattle, Whole Foods Market - Roosevelt Square
Time: Thursday, 7:00-8:30 pm
Registration: Call WFM Roosevelt Square at 206-985-1500
|2010 Class Schedule|
Upcoming Classes at Living Light
Raw Culinary Arts Associate Chef and Instructor™ Series and Gourmet Raw Food Chef™ Series
Associate Chef and Instructor Training™ May 3-14
Precision Knife Skills and Decorative Cuts 201: May 8
Essence of Raw: May 15
Essence of Abundance: May 16
Ethnic Flavors in Recipe Development™ May 17-21
RawFusion Spa Cuisine™ May 24-28
Raw Event Catering and Elegant Entertaining™ May 31-June 4PLUS:
Pastry Arts-Unbaked!™ June 6-9Science of Raw Food Nutrition™ Series
Science of Raw Food Nutrition™ I: June 9-10
Science of Raw Food Nutrition™ II: June 11-15
Benefits of Raw Food Nutrition Educator Certification™: June 16-17Click here
to view our entire 2010 schedule, for more information, and to register, or call 707-964-2420 or 800-816-2319
A Bountiful Garden for Your Health|
by Dr. Karin Dina, D.C.
Now that the last frost has past and we are well into
spring, gardeners in most parts of the U.S. are planting and tending to
their plots in anticipation of reaping the rewards for their efforts later this
year. When I was growing up, my family had a seasonal backyard garden filled with
various fruits and vegetables, such as lettuce, kale, snap peas, bell peppers,
sunflowers, tomatoes, strawberries and a myriad of other foods.
After moving away from home, I really missed planning,
planting and tending to an outdoor garden. I am happy to say that this year, my
husband and I have the opportunity to create a backyard garden of our own and
have taken much joy in planning the placement of the beds and the types of
plants we want to grow. We plan to have some of our personal favorites: kale,
bok choy, lettuce, tomatoes, summer squash, basil, etc. At some point, we plan
to plant trees that bear our favorite fruits such as apricots, lemons and
persimmons. We are fortunate to live in northern California, where these and many other types
of fruit trees grow well. Right now, we have a fig tree in our yard that
already has small fruits growing on many of the branches and we are looking
forward to enjoying these figs when they are ripe later this year.
Many of the foods I have mentioned in this article are
especially rich in particular vitamins, minerals, and phytonutrients. For
example, red bell peppers, along with many other fruits and leafy green
vegetables, are a rich source of vitamin C. Kale is a great source of calcium
and the antioxidants lutein and zeaxanthin - 3 cups of chopped kale contains
270 mg of calcium, which is almost 30% of the DRI
for this mineral. Figs are also a good source of calcium. One cup of dried figs
contains 240 mg of calcium, which is surprisingly high for a fruit.
You can learn information like this and much, much more in
our Science of Raw Food Nutrition™ classes at Living Light. My husband, Dr. Rick
Dina, D.C. and I have been teaching this series for over 3 years and will be
teaching our new Science of Raw Food Nutrition™ III class at Living Light for the first time this September! We are very excited
about this course and have been busy researching fascinating topics including:
sweeteners, nutrient analyses of various plant foods, nutrient comparisons of
various dietary plans, cutting edge research on plant-based nutrition, and much
more. This is in addition to the great topics we cover in Science of Raw Food
Nutrition™ I and II which include: raw plant food sources of nutrients, where
you get your protein, essential fats, the effect of heating on foods, and more.
One of the things we love about teaching at Living Light is
helping our students have a deeper understanding of the importance of good
nutrition for health. Numerous students who have taken our Science of Raw Food
Nutrition™ series have mentioned that before taking our classes, they had
difficulty making sense of the often conflicting nutrition information in the
popular media and elsewhere, and that our classes help them understand how it
all fits together. We enjoy teaching the "big picture" of health as well as the
details, from a peer-reviewed research perspective and we hope to meet you at a
Dr. Karin Dina, D.C.
Reference for nutrient content of foods: Food Processor
Nutrition and Fitness Software created by ESHA Research, Inc.
Click here to view the Science of Raw Food Nutrition™ Series 2010
schedule, for more information, and to register, or call 707-964-2420 or
|Hire a Living Light Graduate! Our NEW Chef Referral Services|
We are pleased to launch our new Chef Referral Services. The purpose of this very important new service is to help prospective employers contact certified Living Light chef graduates, and of course, to support our graduates in realizing their career goals in the burgeoning field of gourmet raw foods.
Our professionally trained graduates will be available for positions in many areas of the industry including:
This is a free service. Prospective employers are invited to fill out a job listing form, and our graduates will contact the employer directly. All arrangements, including financial compensation, hours, duration of position, accommodation and travel, will be agreed upon between employer and prospective employee. Living Light will not provide advice or direct referral to prospective employers on the suitability of individual candidates. Blind listings for available positions (without contact information) will appear on our website for 30 days.
- Spa Cuisine
- Health Institutes
- Corporate Chef
- Recipe Testing
- Private Chef
- Private and Group Instruction
- Teaching Culinary Classes
Living Light graduates (Associate Chef/Instructor and above) may obtain contact information for any of the posted positions by contacting our chef referral dept: email@example.com
To post a job listing:
1. Commercial Chef Job Listing Form
2. Private Residential Chef Job Listing Form
Would you like to learn more about becoming a Living Light student? Call Hilloah, Mary, Mary Elizabeth or Amber in our enrollment department. They would love to help you.
|Living Light Chef Showcase|
The Living Light Chef Showcase 2010, streaming live worldwide August 27-29, is an online event featuring top chefs from Living Light International and exciting guest chefs from the world of gourmet raw foods. You'll learn techniques from master raw food chefs who know how to create an "enlightening" world of tastes, textures, rich colors, and fresh flavors, all with amazing culinary expertise from the most prestigious and renowned raw gourmet facility - Living Light Culinary Arts Institute! Living Light is a magnet for a new culinary ethos - Cherie Soria and her talented chefs and instructors have worked for more than a decade refining a professional way of teaching that takes you on an extraordinary creative exploration - reinventing gourmet raw vegan cuisine for the 21st Century.
Here's a sneak peek at an exciting week:
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.
Denise Vivaldo is one of the most highly sought-after food stylists in the business and works in all forms of media including TV, movies, books, and magazines. Denise has trained many of the professional food stylists working in Los Angeles today, and has collaborated on a number of recipe books, transforming simple foods into exquisite culinary art for the camera. She has catered more than 10,000 parties for celebrities and is the author of several books, including How to Start a Home-Based Catering Business and How to Start a Home-Based Personal Chef Business - she brings a world of style to the table!
After years of traveling the globe opening raw restaurants worldwide, Living Light graduate and master chef Chad Sarno will join us this year! Stay tuned for more details about Chad and all of the other great chefs in future newsletters and bulletins.
Here's a lineup of our confirmed chefs so far:
The live streaming Living Light Chef Showcase 2010 will have an exclusive studio audience with very limited seating. We hope you will choose to be a part of this historic event AND we are offering our graduates the first opportunity to sign up to be in the live studio audience. Living Light grads will also have the opportunity to experience a week of special activities and classes, including a Knife Skills Intensive, Walk on the Wild Side seaweed harvesting experience (we're so lucky to live on the Mendocino coast!), alumni picnic and dessert reception and much more--all created as part of our first ever Alumni Week event!
- Chad Sarno
- Cherie Soria
- Nomi Shannon
- Elaina Love
- Jenny Cornbleet
- Vinnette Thompson
- Martine Lussier
- Diane Haworth
- Ronnie and Minh
- Kirsten Gum
Tickets for the live studio audience at the Living Light Chef Showcase 2010 and all of the wonderful classes taking place during alumni week go on sale to our Associate Chef and Instructor Graduates on May 14th!
We will be opening up ticket sales to other Living Light culinary and nutritional science grads on Friday, May 21st. Tickets go on sale to the public on June 1st. If you are a Living Light graduate, call enrollment now! Hilloah, Mary, Mary Elizabeth and Amber will assist you with any questions you may have. We're expecting to sell out the classes and limited live audience seats very quickly.
Here is a link to a chart detailing all of our exciting classes and events scheduled for the week!
|Barbara Howard is Making a Difference at Living Light|
For the month of April, Living Light was delighted to honor Barbara Howard as our Employee of the Month. Barbara has a background as an exercise physiologist and is a certified nutrition educator. She first came to work at Living Light to help her sister Brenda in our accounting department, and soon after accepted a position as assistant demo coordinator. A few months later she was promoted to Demo Coordinator.
Barbara is by far the best Demo Coordinator we have ever had! She is dedicated to our mission at Living Light, and is a great example of what we believe as a company. She is patient and loving with our students and her teammates; she works hard, is well organized, and is very enthusiastic about health and raw food. Barbara is always calm and grounded - even in stressful situations that sometimes arise in a kitchen. Barbara is well liked by her teammates, who have the highest regard for her. Her coworkers say she is compassionate and always has a positive attitude.
Barbara is also an excellent instructor and is an assistant instructor for the Raw Vegan Nutrition class during our Essentials of Raw Living Foods™ course. Since she has been working at Living Light, she has also become a well rounded raw food chef. Becoming certified as a Gourmet Chef and Instructor is one of her goals.
Other goals include being optimally healthy, teaching others how to become healthier, and spending time with her family. She enjoys activities of all kinds, including dancing with her husband Gene, gardening, camping, and knitting. Barbara says she loves working at Living Light because of the people and the chance to learn and grow here.
Thank you Barbara Howard for being the bright light that you are! Your teammates at Living Light love and appreciate you!
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You can read this and previous newsletters in webpage format at http://www.RawFoodChef.com/AboutUs/newsletter.html