This course is designed to provide beginning students with the tools they need to make the raw lifestyle work easily and effortlessly.
(PRWEB) October 15, 2011
Living Light Culinary Institute, a gourmet raw food school on the northern coast of California, is taking its flagship introductory class, FUNdamentals of Raw Living Foods to the Suncoast Hotel and Casino, 9090 Alta Drive, Las Vegas Nevada. The one-day intensive course offers a wide variety of easy-to-prepare raw vegan recipes. More than a dozen culinary demos will feature appetizers, fruit smoothies, soups, green juices, salad dressings, entrées, pâtés, sandwich wraps, nut milks, non-dairy cheeses, crackers, and other dehydrated snacks.
A full buffet lunch of organic raw vegan foods and samples of nearly all of the recipes are provided. Tuition is $395 and includes all course materials except the required text, Angel Foods, Healthy Recipes for Heavenly Bodies, by Living Light founder and director, Cherie Soria. Soria and Martine Lussier, culinary programs manager at the school, will teach the course. The class is open to everyone, from novice to professional chef, and is the prerequisite for all of the other courses offered at Living Light Culinary Institute. Thousands of people from over 50 countries have taken Fundamentals of Raw Living Foods since it was first developed by Living Light founder and director Cherie Soria in 1998.
“This one-day intensive introductory course has literally transformed the lives of thousands of people around the world, says Soria. “It’s designed to provide beginning students with the tools they need to make this lifestyle work easily and effortlessly.”
Also featured during the class are two popular dessert demos: Black Forest Cherry Brownies and Carrot Apple Kuchen. Students learn sprouting and kitchen gardening, and how to make fermented foods like “live” sauerkraut. Talks offered during the class include “The Secret of Great Dressings, Marinades, and Sauces,” and “Quick and Easy Meal Prep.” Students learn how to create simple menus using essential equipment and supplies used in a raw food kitchen, and “Introduction to Basic Knife Skills” illustrates how to use the right kitchen knife for every task.
Living Light Culinary Institute offers a comprehensive professional curriculum in gourmet raw vegan food preparation. Students learn a progressively complex set of culinary skills, from mastering knife techniques and setting up a healthy kitchen, to charting a menu, catering an event, and learning how to do professional culinary demos. Recipe development, pastry arts, and raw nutritional science are also included in the school curriculum.
Living Light International has four eco-friendly businesses on the Mendocino coast of Northern California: Living Light Culinary Institute, Living Light Café, Living Light Marketplace, and Living Light Inn. Cherie Soria, founder and director of Living Light Culinary Institute in Fort Bragg, California, has been teaching gourmet raw vegan cuisine since 1998 and vegetarian culinary arts for more than 40 years. Visit http://www.RawFoodChef.com or call 707-964-2420 for more information.
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