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The
raw and living foods movement has taken a foothold and claimed
its rightful position in American cuisine. Our Chef's Training
Program will prepare you for an exciting career as a Raw Chef.
Students receive a workbook that includes topics discussed and
recipes of all dishes prepared. A certification of completion
will be issued upon satisfactory completion of training including
class participation, homework assignments and final examinations.
This
program is suitable for all levels of experience and aspirations.
Eddie and Lillian will give you the knowledge and skills needed
to confidently prepare live foods that are nutritionally balanced
and satisfying. Class limited to 12 people.
The
Chef's Training Program is offered twice a year, March through
May and November through January on the third and fourth Sunday
and Monday. See curriculum and current schedule below.
Please
note: This is the last chef's training program we will have in
New York.
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CURRICULUM
& SCHEDULE
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WEEK
I
SUNDAY, MARCH 14, 2010 - 12:00 - 6:00 P.M.
MONDAY, MARCH 15, 2009 - 6:30 - 10:00 P.M. |
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-
Sanitation
- Soaking
and Sprouting (Beans, Seeds, Nuts, Grains)
- Blended
Foods (Nut Milks, Smoothies, Soups, Puddings)
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Fermented Foods (Sauerkraut, Rejuvelac, Seed Cheese, Nut
Cheese, Yogurt)
- Knife
Skills
- Sprouted
Grain Pilaf
- Sprouted
Seed Pate
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WEEK
II
SUNDAY, MARCH 21, 2010 - 12:00 - 6:00 P.M.
MONDAY, MARCH 22, 2010 - 6:30 - 10:00 P.M. |
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-
Nutrition Lecture (proteins, carbohydrates, fats, water)
- Food
Combining " Marinating
- Sauces,
Dressings
- Dehydrating
- Pizza
Crust
- Nut
Meats
- Kitchen
Set Up
- Equipment
- Pantry
- Corn
Chips
- Pizza
(including cheese, sauce and toppings)
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WEEK
III
SUNDAY, APRIL 18, 2010 - 12:00 - 6:00 P.M.
MONDAY, APRIL 19, 2010 - 6:30 - 10:00 P.M. |
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-
The Six Tastes
- Food
Substitutions
- Texture
Equivalents
- Recipe
Development
- Sweet
& Sour Neatballs
- Wilted
Spinach
- Jicama
Potato Salad
- Preparing
Food with Love
- Mock
Salmon Nori Rolls
- Nachos
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WEEK
IV
SUNDAY, APRIL 25, 2010 - 12:00 - 6:00 P.M.
MONDAY, APRIL 26, 2010 - 6:30 - 10:00 P.M. |
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- Converting
Cooked Recipes to Raw
- Bread
" Pancakes
- Casseroles
" Portioning
- Presentation,
Plating and Garnishing
- Food
Storage
- Waste
Management
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WEEK
V
SUNDAY, MAY 16, 2010 - 12:00 - 6:00 P.M.
MONDAY, MAY 17, 2010 - 6:30 - 10:00 P.M. |
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- Desserts
(pies, cheesecakes, ice cream)
- Decorating
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WEEK
VI
SUNDAY, MAY 23, 2010 - 12:00 - 6:00 P.M.
MONDAY, MAY 24, 2010 - 6:30 - 10:00 P.M. |
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- Final
Written Examination
- Final
Food Preparation Examination
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Students
should bring an apron and a chef's knife.
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TUITION
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$2,100
By March 6, 2010 / credit card
$2,000 By March 6, 2010 / cash
$2,300 After March 6, 2010 / credit card
$2,200 After March 6, 2010 / cash |
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Important:
In order to enroll in the Chef Training Program, you
must complete the application
and contact Raw Soul to schedule
an interview.
(You
will be required to enter a code in order to proceed with
your enrollment and registration. This code is provided
by your interviewer.)
CANCELLATION
POLICY:
One week notice required for cancellations for full refund.
A 25% cancellation fee is applied to cancellations received
less than one week of starting date of program. No-shows
forfeit payment
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Raw
Soul, 348 W. 145th Street, New York, New York 10039
212-491-5859 |
www.rawsoul.com
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