Learn to make and plate professional-level raw plant-based food that is ready for any deli or restaurant.

RAW CHEF CERTIFICATION APPROVED BY THE VEGETARIAN SOCIETY

Vegetarian Society Approved


Expand your practice by learning insider guidance and raw chef mastery

Create products for your own raw food business so you can earn extra income and become the NEW go-to raw food deli in your area

Create inspiring menus for events, gatherings and retreats

Achieve better results by having a safe space to learn and experiment with professional support

Gain enough technical knowledge to have the freedom to experiment

HAVE A BRAND-NEW NETWORK OF LIKE-MINDED PEOPLE WITH WHICH TO SHARE LEARNING AND INSIGHTS IN RAW CULINARY CUISINE.

Your journey starts with Deliciously Raw Chef Mastery Level One

Its Hogswarts for Raw Food Chefs

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 course covers the range of techniques and blows the lid on the insider secrets required to be an accomplished raw food chef.

Raw chef mastery depends on solid foundations and knowledge of methods – for beverages, soups, snacks, sauces, appetisers, mains, pastries and desserts. Master these techniques and you have a good basis for a repertoire of a wide range of different dishes and endless menus.

Your Raw Chef Mastery journey starts here

On successful completion of the assignments, you will receive a Deliciously Raw Diploma in Raw Chef Mastery (Level One), accredited by The Vegetarian Society.

Vegetarian Society Approved

Who is this for?

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 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.

Vegan, gluten-free and dairy-free friendly.
Suitable for foodies and people who are not 100% raw and love delicious food.

At the end of the programme you will have a better understanding of

  • 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

  • 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.

Programme Contents

Fundamentals 

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. 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. 

Foundations

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 be able to put together a whole range of raw plant-based meals to give you choice from breakfast to bedtime. 

Advanced

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. 

Professional

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.




Imagine being able to make and create your own dishes like this. 

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.

Just imagine, from the skills and knowledge from this programme, you can make your own menus like this…

There are infinite possibilities once you have mastered these skills.

Throughout the four phase programme, you will learn the fundamentals of making different recipes and master a range of different techniques. By the end you will be creating and presenting menus – in style! 

A Diploma in Raw Plant-based Raw Chef Mastery Level One approved by The Vegetarian Society  will be awarded to participants who successfully complete the programme. To achieve this, each participant will be required to complete assignments and upload photographs of their work.

See the FAQ’s below to find out more.

Your Raw Chef Mastery Journey starts here

Its Hogwarts for Raw Food Chefs

What you get

26 modules | More than 200 lessons |350+ recipes |99+ tasks, activities and experiments

  • Personalized instructor support and feedback from professional raw chef, Deborah Durrant

  • More than 100 hours of instruction

  • Step by step supported training

  • Live and pre-recorded online lectures and demonstration sessions

  • Interactive quizzes, practical activities and experiments

  • Online live Q&A special events (recorded for your convenience)

  • Comprehensive training to take you through fundamentals to pro' level

  • Vegetarian Society approved Diploma in Raw Chef Mastery Certification upon graduating within 2 years of starting

  • Lifetime access to the course

  • Supportive community group

See the syllabus

  • 2

    CERTIFICATION OVERVIEW

  • 3

    Unit 1 FUNDAMENTALS: THE RAW FOOD KITCHEN

    • Overview

      FREE PREVIEW
    • Raw food techniques used in the Diploma

    • Advanced Equipment and Techniques

    • Tools of the Trade

    • Reflection Points

    • Test your knowledge

  • 4

    Unit 2 THE RAW FOOD PANTRY

    • Overview

      FREE PREVIEW
    • The Pantry

    • Pantry Lecture

    • Sweeteners in the Raw Food Kitchen

    • EXPERIMENT: Understanding sugars

    • Superfoods

    • Refrigerator Reset

    • Washing your Produce

    • Reflections

    • Test your knowledge

  • 5

    Unit 3 THINKING LIKE A PROFESSIONAL RAW CHEF

    • Overview

      FREE PREVIEW
    • Getting Organised

    • A Recipe for Success

    • Culinary Process Review

    • Measurements and conversions

    • Taste and Flavour - Part 1

    • 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

  • 6

    Unit 4 MASTERING THE BASICS

    • Overview

      FREE PREVIEW
    • Activating Nuts and Seeds

    • Raw v Pasteurised Nuts

    • How to sprout

    • EXPERIMENT: Sprouting

    • 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

    • Reflections

    • Test your knowledge

  • 7

    Unit 5: RECIPE BUILDING BLOCKS

    • Overview

      FREE PREVIEW
    • Flour Power

    • Nut and Seed Butters

    • Date Paste

    • Vanilla Extract

    • Cold Brew Coffee

    • Tamarind Paste

    • Spice Blends

    • Reflections

    • Test your knowledge

  • 8

    Unit 6 KNIFE SKILLS

    • Overview: Knife Skills

      FREE PREVIEW
    • Knife skills lecture

    • Caring for your Knife

    • Sharpening your Knife

    • Honing your Knife

    • Six Basic Cuts

    • Chiffonade

    • Concassé

    • Mastering your Mandolin

    • Reflections

    • Test your Knowledge

  • 9

    ASSIGNMENT 1: KNIFE SKILLS

    • ASSIGNMENT 1: KNIFE SKILLS

  • 10

    Unit 7 FOUNDATIONS : ANAEROBIC FERMENTATION

    • Overview

      FREE PREVIEW
    • The Benefits of Fermentation

    • The Principles of Successful Fermentation

    • Fermentation Experiments

    • The Best Conditions for Fermentation

    • Troubleshooting

    • Sauerkraut

    • Kimchi making demonstration

    • Kimchi

    • Vegetable Salt Brine Fermentation

    • Apple Cider Vinegar

    • Making Herb and Flower Vinegars

    • Fermentation Experiments

    • Reflections

    • Test your Knowledge

  • 11

    Unit 8 FOUNDATIONS: JUICING

    • Overview of Juicing

      FREE PREVIEW
    • Types of Juicers - Pros and Cons

    • The Benefits of Juicing

    • The Clean Fifteen and Dirty Dozen

    • Clean Green Juice Formula

    • Alternative Juices

    • Reflections

    • Test your knowledge

  • 12

    Unit 9 FOUNDATIONS: PLANT-BASED DAIRY

    • Overview

      FREE PREVIEW
    • Live Zoom Lesson - Overview of Plant-based Dairy (recorded)

    • 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

    • Live Zoom Lesson - Warmed Beverages (recorded)

    • Chilled Beverages and Milkshakes

    • Live Zoom Lesson - Chilled Beverages (recorded)

    • Reflection Points

    • Test your Knowledge

  • 13

    Unit 10 FOUNDATIONS: SOUPS

    • Overview of Raw Soups

      FREE PREVIEW
    • Live Zoom Lesson - Overview of Soups (recorded)

    • The Principles of Raw Soup Making

    • The Building Blocks of Raw Soups

    • 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

    • Live zoom lesson (recorded) Making Soup

    • Reflections - Soup Evaluation

    • Test your knowledge

  • 14

    Unit 11 FOUNDATIONS: DEHYDRATION

    • Overview

      FREE PREVIEW
    • The Principles of Dehydrating Raw Food

    • Spiced Nuts (Demonstration)

    • Spiced nuts

    • Activated snack nuts

    • Kale Crisps

    • Kale Crisps Template

    • Granolas

    • Granola Template

    • Live Zoom Lesson (recorded) - Making Granola

    • Pizza Base

    • Crispy Caramelised Onions

    • Reflections

    • Test your knowledge

  • 15

    Unit 12 FOUNDATIONS: BREAKFASTS & SMOOTHIES

    • Overview of Making Raw Breakfasts and Smoothies

      FREE PREVIEW
    • Live Zoom Lesson (recorded) Overview of Breakfasts and Smoothies

    • Pro Chef Guidance for Smoothie Operators

    • Smoothie Collection

    • The framework for making a smoothie

    • Live Zoom Lesson (recorded) Building a Smoothie

    • Overnight oats - 4 ways

    • The perfect lump-free chia pudding, cinnamon cream, blueberries

    • Buckwheatsicles

    • Coconut Yoghurt

    • Coconut Mont Blanc

    • Reflections

    • Test your knowledge

  • 16

    Unit 13 FOUNDATIONS: NOODLES

    • Overview

      FREE PREVIEW
    • Noodle Making

    • Street style noodles

    • Live Zoom Lesson (recorded) - Hot and Sour Cucumber Noodles

    • Bibim-naengmyeon

    • Reflections

    • Test your knowledge

  • 17

    Unit 14 FOUNDATIONS: SAUCES AND DRESSINGS

    • Overview

      FREE PREVIEW
    • Pro Chef Guidance for Adjusting Sauces

    • Herb sauces

    • Tomato sauces

    • Creating a Pizza

    • Cream sauces

    • Nut Butter Sauce

    • Making a Vinaigrette

    • Reflections

    • Test your knowledge

  • 18

    Unit 15 FOUNDATIONS: THE ART OF THE SALAD

    • Overview

      FREE PREVIEW
    • Elevating the Humble Salad

    • Choosing Leaves

    • Granulates and Creams

    • Conditioning

    • Key Players

    • Salad Plating Beauty Tips

    • Designing your salad

    • Plating a Salad (abridged version)

    • Live Zoom Lesson (recorded) - Plating a Salad (long version)

    • Heirloom Tomato Stack with Olive Crumb

    • Butter Lettuce with Nasturtium Vinaigrette

    • Reflections

    • Test your knowledge

  • 19

    Unit 16 PASTRY CLASSICS

  • 20

    ASSIGNMENT 2: FOUNDATIONS

    • ASSIGNMENT 2 : FOUNDATIONS - PART 1

    • ASSIGNMENT 2: FOUNDATIONS - PART 2

  • 21

    Unit 17 ADVANCED: FERMENTATION 1 - PHICKLES AND RELISHES

    • Overview

      FREE PREVIEW
    • Principles

    • Fermentation Experiments

    • Rejuvelac

    • Relishes and Phickles

    • Further Adventures in Kimchi

    • Sauces

    • Reflections

    • Test your knowledge

  • 22

    Unit 18 ADVANCED: PRECISION DEHYDRATION

    • Overview

      FREE PREVIEW
    • Breakfast crunchies

    • The Art of the Cracker

    • Crackers

    • Oatcakes

    • Seeded Fruit Toast

    • Pliable Wraps

    • Savoury tart cases

    • Coconut Wraps

    • Reflections

    • Test your knowledge

  • 23

    Unit 19 ADVANCED FERMENTATION 2 - TREE NUT CHEESE PLATES

    • Overview of Cultured Tree Nut Cheeses

      FREE PREVIEW
    • 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

    • Live Zoom Lesson (recorded) - Preparing a Cheese Plate Part 1

    • Live Zoom Lesson (recorded) - Preparing a Cheese Plate Part 2 (making crackers and oatcakes)

    • Live Zoom Lesson (recorded) - Preparing a Cheese Plate Part 3

    • Activity: Preparing a Cheese Plate

    • Reflections

    • Test your knowledge

  • 24

    ASSIGNMENT 3: FERMENTATION AND DEHYDRATION

    • Assignment 3: Part 1

    • Assignment 3: Part 2

  • 25

    Unit 20 ADVANCED PRACTICE: ENHANCED STOCKS

  • 26

    Unit 21 ADVANCED TECHNIQUES: COMFORT FOODS RE-ENGINEERED

    • Overview

    • 'Roasting'

    • 'Wilting'

    • 'Polenta'

    • 'Breaded'

    • 'Rice'

    • Thai Green 'Curry'

    • 'Carbonara'

    • 'Mornay'

    • Reflections

    • Test your Knowledge

  • 27

    Unit 22 ADVANCED PASTRIES

    • Overview

      FREE PREVIEW
    • 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

    • Reflections

    • Test your knowledge

  • 28

    Unit 23 ADVANCED FERMENTATION 3 - CULTURED CREAMS, ADVANCED YOGHURTS & DESSERTS

    • Overview

      FREE PREVIEW
    • Experiment: Characteristics

    • Rosemary Scented Rhubarb

    • Cultured Cashews

    • Cultured white chocolate cheesecake

    • Advanced yoghurt making

    • Butterbean meringues with fermented crème fraiche and seasonal variations

    • White chocolate, orange flower and rhubarb/berry fool

    • Reflections

    • Test your knowledge

  • 29

    Unit 24 ADVANCED FERMENTATION 4 - INFUSIONS AND FERMENTED DRINKS

    • Overview

      FREE PREVIEW
    • Warm Infusions

    • Chilled Infusions

    • Water Kefir

    • Rosehip Kefir Infusion

    • Secondary Fermentation

    • Coconut Kefir and Champagne

    • Ginger Bug

    • Reflections

    • Test your Knowledge

  • 30

    Unit 25 ADVANCED PRECISION WORK: A WORLD OF FLAVOURS REIMAGINED

    • Overview

      FREE PREVIEW
    • 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

    • Reflections

    • Test your Knowledge

  • 31

    ASSIGNMENT 4: ADVANCED PRACTICE

    • Assignment 4: Part 1

    • Assignment 4: Part 2

  • 32

    Unit 26 PROFESSIONAL PRACTICE: RECIPE & MENU DEVELOPMENT

    • Overview

    • Flavours from around the world

    • ACTIVITY: Inspiring World Cuisine

    • ACTIVITY: Regional Food Variations

    • Choosing Tableware

    • Plating Techniques

    • Composing your menu

    • ACTIVITY: Developing and writing a menu

    • Reflections

  • 33

    ASSIGNMENT 5: DESIGNING YOUR OWN RECIPES AND MENU

    • Assignment 5: Part 1 - Designing your own recipes and menu

    • Assignment 5: Part 2

  • 34

    NEXT STEPS

    • And finally

    • Before you go...

Yes I would like to join the Diploma in Raw Chef Mastery Level One

Early Bird Price (works out at approx. £67 per whole Unit). Closes 13th March

Frequently Asked Questions

How does the programme work?

Straight away on signing up, you get access to the Raw Chef Mastery programme. You can work through all the lessons and activities and submit the assignments online. There are five assignments in total. 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, please submit all 5 assignments within 2 years of commencing the programme.

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 pre-recorded demos and lectures for some lessons. There is a programme of live 'online' lectures and demonstration sessions too and Q&As with Deborah. 

Lessons have specific discussion areas for feedback and questions for easy track-ability of answers. There is a live group forum for discussions and you can be part of a supportive community.

How much time will the programme take?

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 between 140 - 180 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. Extensions can be requested for unforeseen situations.

Can I download the materials and keep them?

The recipes and guides are fully downloadable and you can print them out and refer to them in your own kitchen.

I don’t have much equipment. Can I still take part in the programme?

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

What if I can’t get my hands on some ingredients such as Thai coconut meat?

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.

Do I have to complete the assignments and take part in the programme discussions?

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.

Will I have too much food?

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.    

I have a specialist diet. Is the programme suitable for me?

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. 

How is this different from the LIVE Raw Chef Practitioner Certification Level One course?

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

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 enjoy the environment of a live group with all the excitement of what other people are creating and share your work and get feedback – and watch live sessions 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.

 



Yes I would like to join the Diploma in Raw Chef Mastery Level One

Early Bird Price (approx. £67 per unit). Closes Friday 13th March 2020.

Vegetarian Society Approved


“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

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