Chefs

5 Comments

Comment by GourmetVeganChef on February 12, 2009 at 2:08am

Thanx for starting this! :) I will have my raw food preparation class on Sunday and I am soooooo much looking forward to it! I am a raw food chef from Germany and currently living in Vancouver, BC.
Cheers to everyone and love,
Patricia
www.gourmetveganchef.com

Comment by Latrice on February 22, 2009 at 2:57pm

Hi I created the lifeit detox 28 days raw food cleanse, it is inexpensive, simple, thorough, videos for some of the recipes, all of the recipes are machine-less and you can get a free sneak peak of the ebook on www.lifeitdetox.com. The next official cleanse begins on the new moon Feb. 25, 2009. I hope this helps.
Thanks Latrice

Comment by Julie-Ann Booth on April 5, 2009 at 8:13am

Hi,
What a fantastic idea.
I am a Chef now starting to specialise in Raw Food Cuisine. I like to keep my food clean with the minium of fuss & preparation time but still have the food tasting & looking amazing!
I am based in Sydney & will be running workshops very soon in the Sydney Metropolitan area.
I currently work in the Corporate sector spreading the love of Raw Food amongst some of Australia's most of profile business people. It is such an awesome & rewarding thing to be able to do. I am very blessed.
I look forward to connecting with like minded souls
J-A
Here is my new website: wwww.julie-annbooth.com

Comment by Helen Castillo on April 19, 2009 at 12:09pm

Thanks for having this venue available to us.

I'm Helen Castillo, the Raw Food Chef-Instructor, Owner, and Director of Business Development for The Raw Palate, a raw foods organization informing consumers' choices and shaping tomorrow's world. Here's a blurb on my upcoming classes.

RAW DESSERTS IN THE MAKING
What do chocolate, ice cream and great company have in common?

A realm of possibilities….For the past several weeks, I’ve been gathering information, tweaking, and testing recipes in preparation for the two new raw food classes I’ll be teaching this summer at the Natural Gourmet Institute for Food and Health, here in New York City. Mmm, hmmm….Anything and everything is possible!

NEW CLASS — Raw Frozen Desserts: Very Cool!
demonstration

Don’t just endure the hot New York summer this year; create your own cooling system with this heat-beating array of ice creams, gelato, granita, slushes, and ice pops. Made with raw, non-dairy ingredients and naturally sweetened with fresh fruit and agave nectar, this rainbow of thirst quenchers tastes just picked. You’ll learn how to use a twin-gear juicer, Vita-Mix, dehydrator, and electric ice cream machine. You’ll also learn the differences between fruit-, nut-, and Thai coconut-based ice creams; properties of - and how to open - Thai coconuts; texture variations between high-speed blended slushes and a simple freezer-method granita; how to make flavored syrup; and use molds to shape your frozen masterpieces. Banana Ice Cream Parfait with Fresh Berries and Chocolate Sauce; Double Mango Gelato (fruit-based); Vanilla Pecan Praline Ice Cream (nut-based); Orange Cream Ice Pops (Thai-coconut based); Basil and Mint-Infused Granita; and Snow Cones with Tamarind Syrup.
Saturday, June 27, 1:00 - 4:30 p.m.

NEW CLASS — An Exploration and Celebration of (Mostly) Raw Chocolate
demonstration

Once, chocolate was a kiss we peeled from its foil wrapper. Now, there are various types of raw and non-raw bars and chips, cacao powder, cocoa powder, cacao nibs and carob. Choosing chocolate is not as simple as it used to be. Let this lively and informative class melt away your chocolate confusion! You’ll learn helpful definitions and distinctions, make sense of raw and non-raw sweeteners, watch nuts become nut milk, and discover herbs, spices, and nutrient-dense superfoods (like açaí, goji berries and mesquite) that augment chocolate’s flavor and benefits. Because young Thai coconuts are a staple in the raw kitchen and partner beautifully with chocolate, you’ll learn about their health properties, how to open them, and the difference between coconut oil and coconut butter. In addition, you’ll learn how to use the Vita-Mix, food processor, spice grinder, and electric ice cream machine. Chocolate Mesquite Milkshake; Rich Chocolate-Cacao Fondue with Fresh Strawberries; Supernatural Brownie with Dried Cherries; Chocolate Ancho Chile Pepper Tart with Cinnamon-Spiced Corn Relish; Chocolate Mint Ice Cream with Cacao Nibs; and Orange-Spiked Chocolate Truffles with Goji Berry Dust.
Thursday, July 30, 6:30 - 10:00 p.m.

Registration is now open. Will you join me?

Natural Gourmet Institute for Food and Health
48 West 21st Street
2nd Floor
New York, NY 10010
(212) 645-5170

Comment by Reinhold B U B I Rath on May 23, 2009 at 8:41am

Greetings,, to all out there I give it to you Raw in and a round Berlin at day and at night i will be your rawfood gide, it startet with RAWKICHI and is now BERAWLIN
we open in june the RAWFOOD-SUPERSTORE in Xberg Schlesischestr. 28 with living water and living food: eat in, ore take a way, we do rawfood workshops, catering, sexy-dinners , and xcocolate-partys, join as at WWW.BERAWLIN.BE

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