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


Comprehensive online raw chef programme to take you from the fundamentals to professional practice. 


This PREMIUM PACKAGE gives you

All 26 Units
Chef Table Recordings
Written feedback on all assignments

PLUS   

1:1 coaching call
Monthly live zoom group Q&As
In depth Creativity Boosting Session


AND  

Live cook-alongs
Cheese Week
Advanced Pastry Week
World of Flavours Reimagined Weekend
Masterclass: Running a Raw Food Fine Dining Event
 Bullet Coaching on Final Assignment
Creative Menu Development Sessions
Exit Coaching Call on Next Steps 



 ENROLMENT OPENS: MONDAY 12TH SEPTEMBER 2022


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 PREMIUM

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.


OPENS FOR ENROLMENT MONDAY 12TH SEPTEMBER 2022

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

  • 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.

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 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. 

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 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. 

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…

"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/

Alumni Spotlight


Diploma in Raw Chef Mastery and Pastry Chef Certification alumni, Jo'anna Vella says "the impact on me as a person and my career was defining."  


Jo'anna now as a thriving raw food business, Jo's Delights, in Malta and frequently runs pop-up events and caters for special occasions. 


This will help you move away from purely 'recipe-based' thinking to being more 'ingredients- led' by training you in a range of techniques so you can expand your practice.


Your Raw Chef Mastery Journey starts here

Its Hogwarts for Raw Food Chefs

What you get

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

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

  • Personal 1:1 coaching session and exit coaching session with Deborah

  • LIVE and pre-recorded online lectures and demonstration sessions and SPECIAL EVENTS and MASTERCLASSES

  • Interactive quizzes, practical activities and experiments

  • Monthly Live Q&As

  • Vegetarian Society approved Diploma in Raw Chef Mastery Certification upon graduating.

  • Lifetime access to the course

  • Supportive community group

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

See the syllabus

  • 1

    ORIENTATION AND COURSE OVERVIEW

  • 2

    CERTIFICATION OVERVIEW

  • 3

    STAYING MOTIVATED, ON TRACK AND GETTING UNSTUCK

    • Overview

    • Creating your Motivation Manifesto

    • Keeping on Track

    • Songs of the Sirens

    • SOS

    • Ideas to get you unstuck

  • 4

    Unit 1 FUNDAMENTALS: THE RAW FOOD KITCHEN

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 5

    Unit 2 THE RAW FOOD PANTRY

    • Overview

      FREE PREVIEW
    • Diploma Checklist - Unit 2

    • The Pantry

    • RECORDING: Pantry Lecture

    • Sweeteners in the Raw Food Kitchen

    • EXPERIMENT: Understanding Sugars

    • Superfoods

    • Refrigerator Reset

    • Washing your Produce

    • RECORDING: Live Zoom Lesson - Pantry Q&A

    • Reflections

    • Test your knowledge

  • 6

    Unit 3 THINKING LIKE A PROFESSIONAL RAW CHEF

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 7

    Unit 4 MASTERING THE BASICS

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 8

    Unit 5: RECIPE BUILDING BLOCKS

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 9

    Unit 6 KNIFE SKILLS

    • Overview: Knife Skills

      FREE PREVIEW
    • Diploma 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

  • 10

    ASSIGNMENT 1: KNIFE SKILLS

    • ASSIGNMENT 1: KNIFE SKILLS

  • 11

    Unit 7 FOUNDATIONS : ANAEROBIC FERMENTATION

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 12

    Unit 8 FOUNDATIONS: JUICING

    • Overview of Juicing

      FREE PREVIEW
    • Diploma 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

  • 13

    Unit 9 FOUNDATIONS: PLANT-BASED DAIRY

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 14

    Unit 10 FOUNDATIONS: SOUPS

    • Overview of Raw Soups

      FREE PREVIEW
    • Diploma 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

  • 15

    Unit 11 FOUNDATIONS: DEHYDRATION

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 16

    Unit 12 FOUNDATIONS: BREAKFASTS & SMOOTHIES

    • Overview of Making Raw Breakfasts and Smoothies

      FREE PREVIEW
    • Diploma 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

  • 17

    Unit 13 FOUNDATIONS: NOODLES

    • Overview

      FREE PREVIEW
    • Diploma Checklist - Unit 13

    • Noodle Making

    • Street style noodles

    • RECORDING - Live Zoom Lesson - Hot and Sour Cucumber Noodles

    • Bibim-naengmyeon

    • Reflections

    • Test your knowledge

  • 18

    Unit 14 FOUNDATIONS: SAUCES AND DRESSINGS

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 19

    Unit 15 FOUNDATIONS: THE ART OF THE SALAD

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 20

    Unit 16 PASTRY CLASSICS

    • Overview of Plant-based Raw Pastries

      FREE PREVIEW
    • Diploma 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

  • 21

    ASSIGNMENT 2: FOUNDATIONS

    • ASSIGNMENT 2 : FOUNDATIONS - PART 1

    • ASSIGNMENT 2: FOUNDATIONS - PART 2

  • 22

    Unit 17 ADVANCED: FERMENTATION 1 - PHICKLES AND RELISHES

    • Overview

      FREE PREVIEW
    • Diploma Checklist - Unit 17

    • Principles

    • Fermentation Experiments

    • Rejuvelac

    • Relishes and Phickles

    • Further Adventures in Kimchi

    • Sauces

    • Reflections

    • Test your knowledge

  • 23

    Unit 18 ADVANCED: PRECISION DEHYDRATION

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 24

    Unit 19 ADVANCED FERMENTATION 2 - TREE NUT CHEESE PLATES

    • Overview of Cultured Tree Nut Cheeses

      FREE PREVIEW
    • Diploma 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

  • 25

    ASSIGNMENT 3: FERMENTATION AND DEHYDRATION

    • Assignment 3: Part 1

    • Assignment 3: Part 2

  • 26

    Unit 20 ADVANCED PRACTICE: ENHANCED STOCKS AND SOUPS

  • 27

    Unit 21 ADVANCED TECHNIQUES: COMFORT FOODS RE-ENGINEERED

    • 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

  • 28

    Unit 22 ADVANCED PASTRIES

    • Overview

      FREE PREVIEW
    • Diploma 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

    • LIVE EVENT: Advanced Pastry Week

    • CHEF TABLE PASTRY WEEK Session 1 - Dehydrated sugar confectionary and vanilla gelato

    • CHEF TABLE PASTRY WEEK Session 2 - Tart crusts and working with agar

    • CHEF TABLE PASTRY WEEK Session 3 - Assembling the Turkish Delight Cheesecake and Plating the Chocolate Chai Tart

    • Reflections

    • Test your knowledge

  • 29

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

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 30

    Unit 24 ADVANCED FERMENTATION 4 - INFUSIONS AND FERMENTED DRINKS

    • Overview

      FREE PREVIEW
    • Diploma 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

  • 31

    Unit 25 ADVANCED PRECISION WORK: A WORLD OF FLAVOURS REIMAGINED

    • Overview

      FREE PREVIEW
    • Diploma 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

    • LIVE EVENT: A World of Flavours Reimagined Weekend

    • 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

  • 32

    ASSIGNMENT 4: ADVANCED PRACTICE

    • Assignment 4: Part 1

    • Assignment 4: Part 2

  • 33

    Unit 26 PROFESSIONAL PRACTICE: RECIPE & MENU DEVELOPMENT

    • 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

  • 34

    ASSIGNMENT 5: DESIGNING YOUR OWN RECIPES AND MENU

    • Assignment 5: Part 1

    • Assignment 5: Part 2

  • 35

    NEXT STEPS

    • Your Exit Coaching Call

    • 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


Frequently Asked Questions

How does the programme work?

The Diploma in Raw Chef Mastery is a self study programme but the Diploma Premium Package has lots extra LIVE ZOOM MASTERCLASSES and SPECIAL EVENTS to lead you through the programme and keep you engaged and motivated.  Join in the cook-a-longs or watch the recordings. Attend the special events live or  watch the recordings. You don't have to take part in the live sessions, some people choose to work through it on their own and others enjoy the group live experience.  All the Premium sessions will be recorded if you cannot join them live.  

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. 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 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 does Diploma Premium differ from Diploma Plus or Diploma Self Study? 

The Diploma is available in three different ways. Diploma Self Study, Diploma Plus and Diploma Premium. Diploma Premium is the whole shebang. It gets you everything in Diploma Self Study, Diploma Plus AND 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). You can attend all future cook-alongs for future runs of the programme. 

 You will also get a masterclass on running a raw food fine dining event, bullet coaching on your final assignment, two creative menu development sessions AND a creativity boosting session. You'll receive a 1:1 coaching call and an exit coaching call on next steps. Also you can attend monthly live Q&As on zoom to support your progress.  Diploma Premium is perfect if you want A DEEP DELVE AND TOTAL IMMERSION in all things raw with personal guidance.  

You can download the Diploma Comparison Guide.pdf here.

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. 

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.

The videos are downloadable for you to stream offline if you wish. 

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.  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.    

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

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 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

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

Your journey in Deliciously Raw Chef Mastery Level One

Its Hogswarts for Raw Food Chefs


Become a raw food wizard

See all the raw food courses available