Next Class: March 24-26, 2016 Time: 3-days intensive classes Tuition: $2,147 Special Instructions: All students must bring their own knives, chef coat or apron. Location: Johns Creek, GA This course is designed to assist you in achieving the highest level of competence as a Raw Chef.
Training includes: meals, recipes, training manual and certification.
Topics covered:
- Cooked flavors and textures in raw cuisine
- Substituting raw ingredients for cooked
- Five Basic Elements of Dressings, Sauces, Marinades
- Element of Fat
- Flavor Balancing: sweet, salty, acid/sour, pungent/spicy, bitter, fats
- Meal Planning Ideas
- Fun and Nutritional Foods for Kids
- Scrumptious Savory Dishes
- Making and scoring flax crackers
- Making cheese
- Creating round, evenly shaped burgers
- Creating desserts
- Creating breads, biscotti, bars, etc.
- Planning and organizing raw food classes from a variety of themes
- Knife techniques and proper care of knives
- Knife Cuts: chop, dice, mince, julienne, chiffonade, stabilizing and more…
- Kitchen devices: food processor, Vitamix, dehydrator, spirooli, and various kitchen tools
- Unique Ingredients (how to use them)
- Various Cuisines (Thai, Mexican, Italian, Caribbean, Japanese, Chinese, Middle Eastern, Indian)
- Recipe Development
- Recipe Writing Guidelines
- Using assistants and their responsibilities
- Various business revenues (personal chef, catering, raw food delivery, etc.)
Reservation and payment are required two weeks in advance of class!
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