RAW CHEF SELF STUDY CERTIFICATION APPROVED BY THE VEGETARIAN SOCIETY
Raw plant-based food is taking its rightful place in the culinary arts.
It has the potential to be world class and is moving towards new levels of accomplishment.
If you would like to make world class raw plant-based food, Deliciously Raw Chef Mastery Level One is an essential part of your journey.
This modular SELF STUDY course covers the range of techniques and blows the lid on the insider secrets required to be an accomplished raw food chef.
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On successful completion of the assignments, you will receive a Deliciously Raw Diploma in Raw Chef Mastery (Level One), accredited by The Vegetarian Society.
The Raw Chef Mastery Level One is suitable for foodies, culinary creatives, would be chefs – anyone who wants to achieve great results with healthy raw plant-based food and doesn’t want to compromise on taste, presentation or experience.
This SELF STUDY course will increase your confidence with the more technical aspects of putting together raw food and will expose you to a whole range of flavours, textures, techniques, ideas and ways to present.
For professionals, health enthusiasts, health/lifestyle professionals and chefs, retreat caterers and cafe owners, this will add to your culinary cannon and help you to start to develop your own recipes with an emphasis on health, and it will help you expand your own raw culinary practice.
This is suitable for anyone who wants to be inspired to put together a complete raw plant-based menu for everyday of the week – for everyday family meals, for personal interest or for health retreats, workshops and events.
For people who want to enjoy more exciting plant-based food for family and friends, this is going to make your experience of raw food way more interesting and keep you motivated to eat more raw plants.
Ingredients and their purpose to become a better raw plant-based chef
How to create your own versions of the recipes for fun, family or business (using failproof formulas that work)
How to plate like a professional to achieve show stopping results
How to prepare a variety of beverages, breakfasts, snacks, soups, simple and multi-component meals, pastries and plated desserts for different occasions
Understand how to make raw food classics, a firm foundation on which to build
Knowledge of how to achieve and build different textures and flavours
A variety of preparation methods including knife skills, fermenting and dehydrating
How to draw from a diverse palette of world cuisine to inspire your own dishes and multi-course menus
Technical knowhow that will change the way you eat forever.
Expand your practice by learning insider guidance and raw chef mastery. Learn the fundamentals of the raw food kitchen and ingredients so you can adjust recipes to suit your own palate. Learn about the pantry including flours, sweeteners, setting, binding agents, pairings and seasonings. Build your raw chef store cupboard so you can always make a delicious meal.
Learn how to balance taste and flavour and how to correct a dish that’s not quite right – essential for when you are working with expensive ingredients. Master the basics including activation, growing micro-greens and conversion formulas to scale a recipe up or down. Hone your knife skills and learn important cuts for raw food presentation. Learn the recipe building blocks that will be the firm foundations of your future.
Juicing, chilled and warm plant-based dairy, breakfasts, the building blocks of raw soups and lunches.
Learn to elevate a humble salad to a worthy showstopper. The world of raw sauces awaits you - from herb, to cream through to tomato-based, underpinned by a world palette and 'cooked' culinary reference points: Mexican, French, Greek, Spanish and Italian. Learn preservation techniques such as dehydration and fermentation. Construct some raw plant-based pastry classics.
By the end of this phase, you will have learned raw food classics to build on for the future and be able to put together a whole range of raw plant-based meals to give you choice from breakfast to bedtime.
Take a deeper delve into fermentation with pickles, relishes, advanced yoghurt making, desserts and kefir. Learn how fermented foods can be incorporated into everyday meals. Gain enough technical knowledge to have the freedom to experiment with fermentation – a health superfood.
Discover how to make fermented tree nut cheeses, achieving different textures and put together a beautiful cheese plate.
Master precision dehydration, build architecture and advanced pastries (including gel work) and enhanced stocks that will help take your raw food practice to the next level.
Learn to make rich and satisfying raw foods with advanced techniques to make comfort foods re-imagined. Borrow from the classics including curry, carbonara and polenta. You will complete this phase with multi-component meals and sharing platters.
In this final phase, you will learn to create the composition of entrees and create your own menus. Learn how to choose plates and plating techniques to create beautiful show-stopping plates of food - that will grab people’s attention.
Learn a rich repertoire of authentic flavours that you can make to enhance meals for everyday or for entertaining.
You will be amazed at what you can make with little more than a blender, food processor and dehydrator – and A LOT of technical know-how. Raw Chef Mastery Level One has lots of tips, techniques, recipes and guidance to show you how.
"You will have absolutely no regrets in doing this. It has benefited me so much in my practice as a Naturopathic Clinical Nutritionist. It has enabled me to create nourishing recipes to support my clients optimal health.”
Elaine Douglas, Belfast, UK https://thenourishedsprout.com/
26 units | More than 300 lessons |350+ recipes |99+ tasks, activities and experiments | Certification accreditation from The Vegetarian Society
All 26 Units: Fundamentals, Foundations, Advanced Practice, Professional Practice
More than 100 hours of instruction in written materials, downloads, activities and 70+ recordings
Access to discussion boards for questions
Written feedback on assignments
Pre-recorded online lectures and demonstration sessions
Interactive quizzes, practical activities and experiments
Comprehensive training to take you through fundamentals to pro' level
Vegetarian Society approved Diploma in Raw Chef Mastery Certification upon graduating.
Lifetime access to the course
(approx. £36 per knowledge-packed Unit).
£947.00
2 x £499.00
2 Instalments
A Message from Deborah
FREE PREVIEWVery Important - please read!!
Welcome orientation
What is a Raw Plant-based Lifestyle and How can it Help?
FREE PREVIEWBefore you Start
FREE PREVIEWHow to Start
Before you go any further...
Troubleshooting Technical Issues
Diploma in Raw Chef Mastery Overview
FREE PREVIEWOverview
Keeping a Culinary Journal
Taking Photos
FREE PREVIEWCulinary Process Review
Certification Activities
FREE PREVIEWOverview
Creating your Motivation Manifesto
Keeping on Track
Songs of the Sirens
SOS
Ideas to get you unstuck
Overview
FREE PREVIEWDiploma Checklist - Unit 1
Raw food techniques used in the Diploma
Advanced Equipment and Techniques
Tools of the Trade
RECORDING: Live zoom lesson - Tools of the Trade
Reflection Points
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 2
The Pantry
RECORDING: Pantry Lecture
Sweeteners in the Raw Food Kitchen
EXPERIMENT: Understanding Sugars
Superfoods
NEW!! Food Safety
RECORDING: Live Zoom Lesson - Pantry Q&A
Reflections
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 3
RECORDING: Live Zoom Lesson - Thinking like a Professional Raw Chef
Getting Organised
A Recipe for Success
Culinary Process Review
Measurements and conversions
Taste and Flavour - Part 1
RECORDING: Taste and Flavour - Part 2
Balancing Taste
Building a Culinary Lexicon
A Guide to Tasting
EXPERIMENT: Taste and Flavour
Using Herbs and Spices
Reflection Points
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 4
RECORDING: Live Zoom Lesson - Mastering the Basics
Activating Nuts and Seeds
Raw v Pasteurised Nuts
RECORDING: Live Zoom Lesson - Sprouting
How to sprout
EXPERIMENT: Sprouting
How to get the most from your Herbs and Spices
Opening a Thai Coconut
How to Melt Ingredients at Low Temperatures
EXPERIMENT: Understanding Setting Agents
How to Keep Food Fresh
Lining a Cake Pan
Cake Pan Conversions
Sterilising Jars
RECORDING - How to make a non toxic cleaner
Reflections
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 5
RECORDING: Live Zoom Lesson - Recipe Building Blocks
Flour Power
Nut and Seed Butters
Date Paste
Vanilla Extract
Cold Brew Coffee
Tamarind Paste
Spice Blends
Reflections
Test your knowledge
Overview: Knife Skills
FREE PREVIEWDiploma Checklist - Unit 6
RECORDING - Knife skills lecture
Caring for your Knife
Sharpening your Knife
Honing your Knife
Six Basic Cuts
Chiffonade
Concassé
Mastering your Mandolin
RECORDING - Live Zoom Lesson Knife Skills
Reflections
Test your Knowledge
RECORDING - Live Zoom Lesson - Reflections on the Fundamentals Phase, Questions and Assignment One
ASSIGNMENT 1: KNIFE SKILLS
Overview
FREE PREVIEWDiploma Checklist - Unit 7
The Benefits of Fermentation
The Principles of Successful Fermentation
Fermentation Experiments
The Best Conditions for Fermentation
Troubleshooting
Sauerkraut
RECORDING: Kimchi making demonstration
Kimchi
RECORDING: Live Zoom Lesson - Salt Brine Fermentation
Vegetable Salt Brine Fermentation
Apple Cider Vinegar
Making Herb and Flower Infused Vinegars
Fermentation Experiments
Reflections
Test your Knowledge
Overview of Juicing
FREE PREVIEWDiploma Checklist - Unit 8
RECORDING: Types of Juicers - Pros and Cons
The Benefits of Juicing
The Clean Fifteen and Dirty Dozen
Clean Green Juice Formula
RECORDING - Live Zoom Lesson - Clean Green Juice Formula
Alternative Juices
Reflections
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 9
RECORDING: Live Zoom Lesson - Overview of Plant-based Dairy
An Exploration of Nut and Seed Milks
Nut and Seed Milks
Nut and Seed-free Plant Dairy Milks
Enhanced Plant-based Dairy
Plant-based Creams
Blended Milks
EXPERIMENT: Blended Milks
Techniques for Warm Beverages
RECORDING: Live Zoom Lesson - Warmed Beverages
Chilled Beverages and Milkshakes
RECORDING - Live Zoom Lesson - Chilled Beverages
Reflection Points
Test your Knowledge
Overview of Raw Soups
FREE PREVIEWDiploma Checklist - Unit 10
RECORDING: Live Zoom Lesson - Overview of Soups
The Principles of Raw Soup Making
The Building Blocks of Raw Soups
Soup Recipes Download
Purée-based Soup
Key Ingredient: Spotlight
Overview of Cream-based Soups
Cream-based Soup Method 1
Cream-based Soup Method 2
Infusion-based Soup Method 1
Infusion based soup Method 2
Broth-based Soup
RECORDING: Live zoom lesson Making Soup
Reflections - Soup Evaluation
RECORDING - Live Zoom Q&A
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 11
The Principles of Dehydrating Raw Food
RECORDING: Spiced Nuts (Demonstration)
Spiced nuts
Activated snack nuts
Granulates
Conditioning
Kale Crisps
Kale Crisps Template
Granolas
Granola Template
RECORDING: Live Zoom Lesson - Making Granola
Pizza Base
RECORDING: Live Zoom Lesson - Making a Pizza Base
Crispy Caramelised Onions
Reflections
Test your knowledge
Overview of Making Raw Breakfasts and Smoothies
FREE PREVIEWDiploma Checklist - Unit 12
RECORDING: Live Zoom Lesson - Overview of Breakfasts and Smoothies
Pro Chef Guidance for Smoothie Operators
Smoothie Collection
The framework for making a smoothie
RECORDING: Live Zoom Lesson - Building a Smoothie
Overnight oats - 4 ways
The perfect lump-free chia pudding, cinnamon cream, blueberries
Buckwheatsicles
RECORDING - Coconut Yoghurt
RECORDING - Coconut Mont Blanc
Reflections
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 13
Noodle Making
Street style noodles
RECORDING - Live Zoom Lesson - Hot and Sour Cucumber Noodles
Bibim-naengmyeon
Reflections
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 14
Pro Chef Guidance for Adjusting Sauces
Herb sauces
RECORDING - Tomato sauces
Creating a Pizza
RECORDING - Live Zoom Lesson - Completing the pizza and a simple noodle dish
Cream sauces
Nut Butter Sauce
Making a Vinaigrette
Reflections
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 15
Elevating the Humble Salad
Choosing Leaves
Granulates and Creams
Key Players
Salad Plating Beauty Tips
Designing your salad
RECORDING - Plating a Salad (abridged version)
RECORDING - Live Zoom Lesson - Plating a Salad (long version)
RECORDING - Live Zoom Lesson - Plating a salad with pink peppercorn cream cheese
Heirloom Tomato Stack with Olive Crumb
Butter Lettuce with Nasturtium Vinaigrette
Reflections
Test your knowledge
Overview of Plant-based Raw Pastries
FREE PREVIEWDiploma Checklist - Unit 16
Single layer fondant enrobed bar
Salted Caramel Bars
Cookies
Cookie Blueprint
Precision Work: Stone Fruit Tart
RECORDING - Live Zoom Lesson - Building a Tart Shell
Reflections
Test your knowledge
ASSIGNMENT 2 : FOUNDATIONS - PART 1
ASSIGNMENT 2: FOUNDATIONS - PART 2
Overview
FREE PREVIEWDiploma Checklist - Unit 17
Principles
Fermentation Experiments
Rejuvelac
Relishes and Phickles
Further Adventures in Kimchi
Sauces
Reflections
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 18
Breakfast crunchies
The Art of the Cracker
Crackers
Oatcakes
Seeded Fruit Toast
Pliable Wraps
Savoury tart cases
RECORDINGS - Coconut Wraps
Reflections
Test your knowledge
Overview of Cultured Tree Nut Cheeses
FREE PREVIEWDiploma Checklist - Unit 19
Achieving Different Textures in your Cheeses
EXPERIMENT
How to Overcome the Factors that can Impact Fermentation
Primary and Secondary Fermentation Agents in Cheesemaking
Guidelines for Tree Nut Fermentation
Firm Tree Nut Cheeses
Soft Tree Nut Cheeses
Baseline Flavouring
Rolled Goat's Style Cheese
Creating Visual Interest
Marbled Cheese
Garlic and Herb Roulade
Quick Chutney
Cutting, Storing and Aging Cheeses
Advanced Practice: The Principles of Putting Together an Elegant Cheese Plate
Activity: Preparing a Cheese Plate
Activity: Cheese Week
Chef's Table Masterclass: Cheese Week 1
Reflections
Test your knowledge
Assignment 3: Part 1
Assignment 3: Part 2
Overview of Enhanced Stocks
FREE PREVIEWDiploma Checklist - Unit 20
Cold Water Extract Dashi
Ramen
Enhanced stock & Tom Yum
Kimchi-jjigae
Reflections
Test your knowledge
Overview
Diploma Checklist - Unit 21
'Roasting'
'Wilting'
'Polenta'
'Breaded'
NEW!! RECORDING - Live Zoom Lesson - Scaloppine di Fungi
'Rice'
Thai Green 'Curry'
NEW!! RECORDING - Live Zoom Lesson - Thai Green Curry
'Carbonara'
NEW!! RECORDING - Live Zoom Lesson - Carbonara
'Mornay'
Reflections
Test your Knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 22
Dehydrated Sugar Confectionary
Sticky Orange Marmalade
Chia pudding, orange marmalade, orange blossom cream, tahini and candied pistachios
Precision Work: Pecan Crusted Coconut Cream Pie
Making Vanilla Gelato Rocher
Chocolate Chai Tart, Vanilla Gelato, Candied Oranges
Apple Pancakes with Toffee Sauce
Chocolate Mint Custard Slices
Turkish Delight Cheesecake
CHEF TABLE PASTRY WEEK Session 2 - Tart crusts and working with agar
CHEF TABLE PASTRY WEEK Session 1 - Dehydrated sugar confectionary and vanilla gelato
CHEF TABLE PASTRY WEEK Session 3 - Assembling the Turkish Delight Cheesecake and Plating the Chocolate Chai Tart
Reflections
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 23
Experiment: Characteristics
Rosemary Scented Rhubarb
Cultured Cashews
Cultured white chocolate cheesecake
Advanced yoghurt making
RECORDING - Butterbean meringues with fermented crème fraiche and seasonal variations
White chocolate, orange flower and rhubarb/berry fool
Reflections
Test your knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 24
Warm Infusions
Chilled Infusions
Water Kefir
Rosehip Kefir Infusion
Secondary Fermentation
Coconut Kefir and Champagne
Ginger Bug
Tepache
Reflections
Test your Knowledge
Overview
FREE PREVIEWDiploma Checklist - Unit 25
Activity
Creating Balance
Developing a menu time plan
Asian Fusion: Shojin Dashi Soup, wontons with fermented mushrooms, dipping sauce & smacked cucumbers
Mexican: Tacos with mushroom fajitas, cultured crème fraiche, ceviche and Oaxaca gelato with fresca
Italian: Courgette cannelloni with carrot splash, tiramisu with fig/almond crème fraiche
Middle Eastern: Mezze assortment with falafel
French: Cep pate, truffle cream tart, poire belle helen
RECORDING - CHEF TABLE WORLD FOODS WEEKEND - Session 1 (Mexican menu)
RECORDING - CHEF TABLE WORLD FOODS WEEKEND - Session 2 (French menu)
RECORDING - CHEF TABLE WORLD FOODS WEEKEND - Session 3 (Mexican menu)
RECORDING - CHEF TABLE WORLD FOODS WEEKEND - Session 4 (French)
RECORDING - CHEF TABLE WORLD FOODS WEEKEND - Session 5 (Mexican)
Reflections
Test your Knowledge
Assignment 4: Part 1
Assignment 4: Part 2
Festive Menu
Overview
Diploma Checklist - Unit 26
Flavours from around the world
ACTIVITY: Inspiring World Cuisine
ACTIVITY: Regional Food Variations
RECORDING - Choosing Tableware
Plating Techniques
Composing your menu
ACTIVITY: Developing and writing a menu
Eyewitness: Bullet Coaching on Menu Development
Reflections
Assignment 5: Part 1
Assignment 5: Part 2
And finally
Before you go...
"It is packed with information. It would otherwise take years to get this under your belt. It’s like a thesaurus!”
Arabela Pusok, Romania
Ararawveg
This course is a self study course. Work through the activities and watch the recordings at a pace to suit you.
Straight away on signing up, you get access to the whole Raw Chef Mastery programme. You can work through all the lessons, experiments and activities and submit the assignments online. There are five assignments in total that you will receive written feedback on. Once you join, you can login and access the content whenever you wish.
You can move backwards and forwards to complete the tasks and activities, however we advise that you follow the progression of units to build your skills.
If you would like to work towards your Deliciously Raw Diploma in Raw Food Mastery Level One approved by The Vegetarian Society, you are required to pass all 5 assignments.
Each lesson has step by step instruction, advice and guidance. The course offers guided activities and experiments to help deepen your knowledge and understanding of raw food, ingredients and techniques. There are lots of pre-recorded demos and lectures for some lessons.
Lessons have specific discussion areas for feedback and questions for easy track-ability of answers.
This course is a self study course so you can work through the activities and watch the recordings at a pace to suit you. Diploma Plus entitles you to attend monthly live Q&As on zoom, a 1:1 coaching session and a Creativity Boosting Masterclass. Diploma Plus is perfect if you want some gentle interaction and personal guidance.
Diploma Premium gets you everything in Diploma Plus and 8 live cook-a-long lessons, attendance at Cheese Week live on zoom (4 x approx. 1 hour cook-a-long), attendance at Pastry week live on zoom (3 x approx. 1 hour cook-a-long), a World of flavours reimagined live (4 sessions over a weekend), a masterclass on running a raw food fine dining event, bullet coaching on your final assignment, two creative menu development sessions and an exit coaching call on next steps.
You can download the Diploma Comparison Guide.pdf here.
As with all things, the more time you put in, the better your raw chef skills will be. There are optional activities, recipes and ideas for further exploration - that is left up to you as to whether you would like to do them.
Estimate 120 hours for the whole Diploma programme, depending how fast you work. That doesn’t allow for chilling and dehydrating time – much of which allows you to get on with other things whilst the fridge or dehydrator is doing the work.
The recipes and guides are fully downloadable and you can print them out and refer to them in your own kitchen.
The videos are downloadable for you to stream offline if you wish.
Most of the recipes require a food processor or blender. You will struggle without either. You will also require a dehydrator. You can take part in the programme without a dehydrator and use an oven on a low setting but you will be limited in what you make.
We will also recommend other small kitchen utensils. You can download the Diploma Equipment List here.pdf.
We like to work with local seasonal ingredients and sometimes a Thai coconut isn’t that local. Generally, substitutions can be found. Ask the tutor what you can use to substitute for any hard to find ingredients.
No, you can download the guidance and recipes and work through them at a pace to suit yourself. If you would like to gain your Deliciously Raw Diploma in Raw Food Mastery Level One approved by The Vegetarian Society, you will be required to participate in discussions and complete the assignments.
This raw food is designed to be for everyday. You don’t have to make and eat everything at once. The snacks and pastries make excellent gifts for friends so your popularity may increase.
Some people choose to sell what they are making, throughout the course as a way of gaining extra income. Some people package up the menus as 'take-a-ways' for people to come and collect. The course offers templates and formulas to develop your own flavoured products so you can be sure of creating food that you love.
The programme is suitable for those who follow a gluten free, dairy free, plant-based or vegan lifestyle. Nuts and coconut are used on the programme. You don’t have to be 100% raw to join the programme, most people don’t eat that way. If you aim to eat 100% raw this will skyrocket your repertoire.
Raw Chef Practitioner Level One is an in-depth hands-on group LIVE programme over four days. You can find out more about it here. https://www.deliciouslyraw.kitchen/raw-chef-level-one
This course, The Diploma in Raw Chef Mastery Level One, is an online programme that you can take at a time to suit you without leaving home, without the need to book and organise flights and hotels, without having to book time off work and reorganise your life to learn these raw chef mastery skills.
You can still get feedback on your work from Deborah without the need to travel.
Once you have completed the Deliciously Raw Diploma in Raw Chef Mastery Level One, you can progress to the 'live' Level Two; learning advanced techniques, skills and how to use specialist equipment for even more extraordinary and inventive menu creation.
£947.00
2 x £499.00
2 Instalments
“To work with Deborah has been one of my greatest experiences since starting with raw cuisine. She is truly a ‘Raw Food Wizard.”
Monika Wacker, Switzerland www.schoccolatta.com