We’re delighted that our contestants are ready to take these low-glycemic, gluten-free raw vegan creations to the mainstream all over the world.
(PRWEB) February 07, 2012
Living Light Culinary Institute, a gourmet raw food school on the Mendocino coast of northern California, announces the winners in the Hot Raw Chef Sweet Valentine Video Recipe Contest. Grand Prize Winner Callie England’s valentine recipe is a gluten-free, low-glycemic raw vegan dessert, One Bite Strawberry Cheesecake Pops. Callie combines a background in design with a love for creating gourmet raw vegan recipes. With a new business, Rawxies, based in the San Francisco Bay area, she plans to bring her interpretation of raw, vegan, gluten-free living to a mainstream audience. She receives a $2,000 scholarship towards any Living Light culinary class, plus a Green Star Elite 5000 Juicer from contest sponsor Tribest, and the coveted title of Hot Raw Chef.
Runner up Jennifer McClelland, a Living Light graduate, is pioneering raw foods in China. She is part of a new generation of eco-chefs merging culinary arts with a sustainable lifestyle. Jennifer has been featured on China Central Television, Blue Ocean Network, and in Global Times, Shanghai Family, The Beijinger, Time Out Beijing, and Beijing Kids. Her winning raw vegan recipe for Stuffed Dates with Cashew Banana Cream Topped with Almonds garnered a $500 scholarship towards any culinary class at Living Light and a Tribest Personal Blender 300 XL.
Jeevi, “The Laughing Chef,” captured hearts to win the People’s Choice Award. Born in Nepal, Jeevi has been creating raw vegan recipes in Australia since 1996. His savory winning recipe is Raw Vegan Fettuccini with Raw Vegan Pesto Sauce. His winnings include $250 to spend at any of Living Light’s four businesses, plus a Tribest Personal Blender 300 XL. To see the 32 video contest entries and receive an eBook of all of the Hot Raw Chef Sweet Valentine recipes visit http://www.HotRawChef.com
Voters from as far away as Hawaii also won prizes in a raffle drawing for the contest. Alice Mashimo won the Tribest Elite 5000 Juicer, and Shelly Fane and Shannon Sharpe both received a Tribest Personal Blender. Forty eight other voter raffle winners received gift boxes of organic food items including raw, organic, sun-dried, low-glycemic White Mulberries, raw, organic Almond Flour, and raw, organic Polynesian Pili Nuts, donated by Divine Organics.
Cherie Soria started Living Light Culinary Institute in 1998. She and her staff have inspired students from more than 50 countries and six continents, teaching them how to make healthy gourmet raw vegan cuisine. The Hot Raw Chef Sweet Valentine Video Recipe Contest showcases step-by-step demos of quick and healthy low-glycemic, gluten-free dishes with a gourmet spin. The contest was open to both professional and amateur chefs from around the world.
“We’re delighted that our contestants are ready to take these low-glycemic, gluten-free raw vegan creations to the mainstream all over the world,” says Soria. “We’re part of the raw food revolution in action, and are proud to be a catalyst for getting the information to the public in this fun and creative way.”
Living Light Culinary Institute offers a variety of courses and packages in gourmet culinary arts and raw food nutrition to help students refine their career goals. Of special interest to those interested in creating gourmet raw vegan desserts are two new pastry certification programs. The Pastry Arts-Unbaked Certification is offered four times in 2012, and the Advanced Pastry Arts-Unbaked Certification is offered once only, November 17-21, 2012.
Cherie Soria and her husband Dan Ladermann own 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. Visit RawFoodChef.com.