INTRO to the training – tools & pantry
Raw food tools & equipment & measurement basic
Raw food pantry & storage
Phase 1: FUNDAMENTAL
*if you have already taken this Fundamental section (in our dessert chef training or fermentation training level 1), see “You’ve done FUNDAMENTAL already?” TAB
MODULE 1: Introduction, Kitchen Basic, Food Safety
Raw food introduction
Worktable set-up & knife safety
Food safety & hygiene
MODULE 2: Basic Raw Food Preparation
Soaking nuts & seeds
Nut milk, high-power blender usage
Activating nuts & seeds, dehydrator usage
Recap of nut pulp and flour & other nut products
Date paste & food processor usage
MODULE 3: Food allergy, sweeteners, binders, flavors
Food allergy (Food Safety)
Sweeteners
Binders, flavorings & flavor extracts
MODULE 4: Superfoods, smoothies, presentation basic & food photography basic
Superfoods for smoothies
Smoothie
Presentation & plating basic
Food photography basic with your smart phone
PHASE 2
MODULE 5: Italian & Bliss Ball
Italian flavor profile, zucchini pasta & spiral slicer usage
Raw-mesan
Garlic in oil
Marinara sauce
Pasta assembling
Chocolate bliss ball
MODULE 6: Sprouting, Fermented Veggies, Drinks & Nuts
Growing your sprouts
Brief introduction on fermentation
Kimchi
Bonus recipe: Sauerkraut
Kombucha
Bonus recipe: Water kefir
Fermented nut cheese
Bonus recipe: Hard cheese process
MODULE 7: Knife Safety, Skills & Sharpening
Tools of trade, knife material & safety
Knife skills for raw food preparation
Knife sharpening
MODULE 8: Japanese & Flavor Balancing
Japanese flavor profile
Un-tuna pate
Jicama sushi rice
Ginger sesame dressing & Flavor balancing
Nori roll assembling & recycling leftover un-tuna tip
PHASE 3
MODULE 9: Dehydration 1
Corn chips
Zucchini wrap (samosa wrap)
Curried sprinkles: Thai & Indian flavor
Bread Loaf, bread & cheese assembling
MODULE 10: Juice & Simple Breakfast
Different types of juicers
Green juice
Chocolate granola
Chia porridge with quick thick nut milk
MODULE 11: Mexican
Mexican flavor profile
Taco “meat” with beets &/or walnuts
Sour cream
Cacao mole
Mango salsa & guacamole, Mexican platter assembling & recycling leftover Taco “meat” tip
MODULE 12: Cheesecake
Raw cheesecake composition & cheesecake crust
Pink Dragon Cheesecake filling, swirl technique & plating
PHASE 4
MODULE 13: Thai
Thai flavor profile
“Stir-fry” veggies with almond chili sauce
Thai noodles with sweet tamarind sauce
Pad Thai assembling
MODULE 14: Indian
Indian flavors profile
Curry oil
Tamarind chutney
Samosa filling
Samosa assembling & filling leftover recycling tip
North Indian curry
Biryani “rice”
Indian plate assembling
MODULE 15: Non-Tempered Chocolate
Brief introduction on cacao
Non-tempered chocolate
MODULE 16: Dehydration 2
Pizza crust (basic cracker 1- chunky & thick)
Cumin flat bread (Basic cracker 2- smooth & thin)
Falafel
Burger patties
Kale chips
PHASE 5
MODULE 17: Middle Eastern
Middle eastern flavors
Za’atar oil
Hummus
Tabbouleh
Middle eastern mezze platter assembling & falafel wrap
MODULE 18: Pizza
Pesto
Cashew cheese sauce & sour cream leftover recycling tip
Pizza assembling
MODULE 19: Carrot Cake
Carrot cake
Frosting, assembling & plating
MODULE 20: American Diner & Soup
Soup
BBQ ketchup
Mayonnaise
Burger assembly
Final Project
FINAL PROJECT & graduation party
EXTRA & ACTIVITIES
Spirulina farm Field trip
Visit Bali Spirulina Farm, see and taste freshly grown spirulina!
Tonic herbs (cooked element) lecture
Tonic herb introduction and its principle
Chi tonic herbs & decoction
JAMU (cooked element) lecture
What’s jamu and its benefit
Traditional Indonesian jamu health tonic