The Raw Food Chef and Instructor...

Living Light Culinary Arts Institute offers a professional certification program for raw food chefs and teachers. Chef Jenny Cornbleet is a guest instructor with Living Light at many Chef and Instructor Trainings. Want to get a head start in professional certification? FUNdamentals of Raw Living Foods^TM, and Essentials of Raw Culinary Arts^TM, the two prerequisites for chef/instructor training, are offered in Chicago! For more information about Living Light’s Chef and Instructor Training Program, visit www.rawfoodchef.com.

FUNdamentals of Raw and Living Foods^TM
A Living Light Culinary Arts Institute certification course, with Chef Jenny Cornbleet, and the first step towards becoming certified as a raw foods chef or instructor!

Discover the magic of creating fabulous raw organic cuisine for optimum health and rejuvenation! The Living Light Culinary Arts Institute is now offering FUNdamentals of Raw Living Foods^TM as a 1-day intensive. This workshop is a prerequisite for Essentials of Raw Culinary Arts^TM, Raw Culinary Arts Associate Chef Training^TM, and Raw Culinary Arts Associate Instructor Training^TM.

During this introductory workshop, you will attend dozens of superb culinary presentations showing how to create a wide variety of delicious, easy-to-prepare recipes! Here is just a sampling of what you will see and taste: appetizers • fruit smoothies • soups • sauces • salad dressings • salads • simple entrées • patés • wraps and rolls • nut milks and luscious nondairy cheese • crackers and other dehydrated goodies • amazing desserts • sprouting and kitchen gardening • essential equipment and supplies used in a raw food kitchen • basic knife skills. FUNdamentals opens the door to a whole new world of fabulous raw organic cuisine...it's the first step toward a new culinary awakening!

No prerequisites. This class is open to participants of any skill level, novice to professional.

Essentials of Raw Culinary Arts^TM

A 5-day hands-on Living Light Culinary Arts Institute certification course, with Chef Jenny Cornbleet, and the second and final prerequisite for Chef and Instructor Training!

In Essentials of Raw Culinary Arts^TM you'll learn:

• Essential 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

Prerequisite: FUNdamentals of Raw and Living Foods^TM.

Class size is limited; early registration is highly recommended to guarantee your spot!

Raw Culinary Arts Chef and Instructor Training^TM

A 10-day hands-on Living Light Culinary Arts Institute certification course, offered at the Living Light Center in Fort Bragg, CA. Offered eight times during the year, followed by a variety of advanced specialty courses. For more information, visit www.rawfoodchef.com.

Graduates of this program gain access to the Instructor Empowerment Kits^TM, designed by Jennifer Cornbleet in association with Cherie Soria. Each kit provides complete materials for teaching and marketing a wide variety of popular raw food classes. These kits, available exclusively to Living Light Associate Instructor graduates, will support you in generating income from teaching within weeks of leaving the school. For more information about the Instructor Empowerment Kits^TM Program, click here.

Prerequisites: FUNdamentals of Raw and Living Foods^TM, Essentials of Raw Culinary Arts^TM.

Registration

The registration deadline for all classes is 1 week before the first day of the class.

For Essentials of Raw Culinary Arts^TM and personalized trainings, a 50% deposit is due at the time of registration. The balance is due by one month before the first day of class. For FUNdamentals of Raw Living Foods^TM, payment is due at the time of registration.

Credit and debit cards are accepted; sorry, no personal checks. Class size is limited; early registration is recommended to secure your space.

To register for lectures and demos, please call the phone number listed in the Events Calendar.

To register for workshops, call Learn Raw Food at 800-870-4066 or fax our registration form.

Please note our refund and cancellation policy when registering.

Assistant Program

If you would like to be a class assistant, please email us by clicking the "Contact us" link at the very bottom of this page. Include your culinary and raw food experience and the date(s) of the class you would like to assist. We will notify you one month before the class if openings are available. Assistants receive the class for free. Attendance as a student at one class or comparable experience is required.

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