Raw Chef Associate - Curriculum II
This 5-day hands-on course expands on Curriculum – I, Raw Culinary art Creation Course, and provides the foundation necessary to attend our Curriculum – III, Raw Chef Associate Instructor. Curriculum – II 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; combine foods for optimum digestion and nutrition; create raw versions of cooked food recipes; organize and manage a raw food kitchen, and much more!
A unique 5-day "Raw Culinary Arts Chef Associate" certification course will include
- Several recipes and dishes in all categories will be showcased and prepared with lots of yummy samples to try and knife skills/safety will be discussed.
- Garnishing, side dishes making and scoring flax crackers.
- Presentation and consistent portioning
- Creating round, evenly shaped burgers
- Creating a desserts, nicely fluted pie shells
- Starting your own raw journey (catering, cafe or restaurant, etc)
- Sprouting, fermentation, recipe development, food combining and tricks of the trade for transitioning into a living foods lifestyle.
Raw Gourmets International Culinary Arts Institute Chef Certification is based on a standard of excellence and is highly regarded in the vegetarian, vegan/life food communities. This course is designed to assist you in achieving the highest level of competence, even though everyone comes into the program with a different level of skill and talent. (Curriculum I, or any basic fundamental raw food training is prerequisite to this course.)
What You Will Learn:
- Culinary techniques for healthy meal preparation
- Setting-up and managing your raw food kitchen
- Using basic equipment common in a raw food kitchen (food processors, 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, patés, crackers, and desserts
- Understanding flavor dynamics
- Effective menu planning
- Basic raw nutritional science, food combining, and healthy living principles. Training includes certification as a "Raw Culinary Arts Associate Chef". All classes held at RGI Chicago Campus.
The schedule for 2010 - Curriculum II
| Month | Day | Registration | January |
19 - 23 (all day 8:30am-6pm; includes all meals) |
|---|---|---|
March |
18 - 22 (all day 8:30am-6pm; includes all meals) |
|
June |
Part 1: 11 - 13 (all day 8:30am-6pm; includes all meals) Part 2: 19 - 20 (all day 8:30am-6pm; includes all meals) |
|
August |
5 - 9 (all day 8:30am-6pm; includes all meals) |
September |
No September classes in 2010 |
November |
14 - 17 (all day 8:30am-6pm; includes all meals) |
All classes held at RGI Chicago Campus
Course Length: 5 days
The course will include an open to the public workshop.
The workshop will give the students the opportunity to prepare in advance using the skills taught in class to perform in front of an audience which will give a taste of real life conditions.
Includes: breakfeast, lunch, dinner, class materials (binder) and certification
Dinner at 5:30pm
Tuition: $1,245.00
Location: 3038 W Irving Park Rd.
Phone: (773) 478-6868