Sayuri’s Cooked Vegan Chef Training + Certification
(Value $1,990)
The Accommodation
Choose Standard, Deluxe or Cottage
Whether you would like to share or stay on your own, you will have access to all amenities, daily yoga, meals and training.
The Location
Relax and rejoice just outside of Mysore, in a lush peaceful forest
On-site amenities:
- Fast WiFi
- Hot water in showers
- Swimming Pool
- Doctor on call
- Massage upon request (extra charge)
- Transport (if necessary, at extra cost)
- Clean filtered water
Everything is taken care of
Arrive, Transform, Thrive!
What you’ll get
Cooked Vegan Chef Training
– LEVEL 1 –
Nourishment. Mastery. Soul on a Plate.
Step into the warmth of the kitchen and learn to create vibrant, deeply satisfying vegan dishes that nourish body and spirit alike. Our Vegan Chef Training Level 1 is a professional-level immersion into the art of cooked plant-based cuisine. All designed for aspiring chefs, café owners, retreat cooks, and passionate home creators ready to turn their love of food into a life-changing craft.
Whether you’re feeding your family or preparing to launch your own plant-based food business, this training gives you the foundation, tools, and techniques to cook with confidence, beauty, and soul.
Master Cooked Plant-based Cuisine in just 13 days
Join over 1,500 international students who’ve already stepped into this life-changing path.
At Sayuri Healing Food Academy, we see food as a gateway to transformation. Our 13-day Raw Vegan Training Level 1 is not just about technique—it’s about awakening vitality, creativity, and conscious living through every dish you create. Whether you’re called to nourish others, start a new chapter, or reconnect with your own body and purpose, this immersive experience gives you the skills and perspective to align food with healing, joy, and deep meaning.
Training Details
and important information
When & Where?
23 March – 4 April 2026
13 days/12 nights in Mysore, India
Arrival time
- Please arrive before 5PM on the 1st day, for a welcome circle followed by a welcome dinner.
- If you will be arriving late, please inform us in advance.
- There will be no class on the 1st day.
- The driving time to the airport is 4 hours
Closing time
- The last day ends around 4PM so please plan your schedule or flight accordingly.
- The driving time to the airport is 4 hours
Location
- The course will take place at Chitravana Resort Mysuru
What’s included
Training Overview
Certification
Curriculum
Schedule
You’re in experienced hands
Meet your Teachers
Dee Menzies
Plant-Based Chef, Entrepreneur & Global Voyager
With over a decade of experience at the intersection of healing foods and hospitality, Dee brings a wealth of international expertise and a deep, soul-led passion to our academy.
Originally from Melbourne, Australia, Dee’s journey into the world of plant-based wellness began right here in the heart of Ubud. After a transformative experience at a raw food academy, she founded Conscious Cravings Co, a venture that grew from a personal passion into a thriving wholesale factory supplying over 70 stockists across Victoria, alongside two successful vegan cafes.
After years of travel and volunteering across Europe and Africa, she returns to her “second home” in Bali to share her expertise in recipe development, high-level operations, and the art of conscious cooking.
Juli Arroyave
Plant-Based Chef, Entrepreneur & Global Voyager
Juli is a Le Cordon Bleu Plant-Based Chef, an IIN-Certified Holistic Health Coach, and a Yogi, passionate about soul-inspired living, where conscious nourishment, mindful practices, and holistic wellness come together to support balance, vitality, and self-connection.
Her journey into wellness began through personal healing. Growing up, she struggled with weight challenges and anxiety, and later discovered she was insulin resistant. This awakening led her to consciously reconnect with her body, mind, and soul through food, movement, and self-awareness.
Today, she shares this journey through education, experience, and community. Juli supports and inspire individuals who are ready to release unhealthy habits and embrace a more balanced, conscious, and nourishing lifestyle to embody conscious, soul-led living.
Sayuri Tanaka
Vegan & raw retreat chef & raw food trainer, founder of “Sayuri Healing Food”, co-founder of the other raw vegan café in Bali.
Passionate to share & bring light, joy, excitement & playfulness to the world! Enthusiastic to assist your individual journey to re- discover each gift of who you truly are through retreats and raw food chef trainings that she facilitates in Bali and around the world. Raw-sweet enthusiasm both to create & eat ;)
Miho Muto
Based in Japan. Qualified nurse, and an enthusiastic social entrepreneur, keen to create the world with full of colorful smiles of “Oishii!” (Delicious! In Japanese.)
From my own experience of my dear daughter having suffered from atopic dermatitis and allergies 4 years ago, I have realized the importance of natural food and greener life, and having myself studied food nutrition and medicines, both Oriental and Westem medicines, I am now creating my own recipes, cooking and providing the plant-based sweets not only for my daughter but also for kids and their parents / families in the region. I will look forward to meeting with you and seeing your wonderful smiles of “Oishii!” very soon!
武藤美穂
日本在住
有資格の看護師であり、「おいしい！（Oishii!）」というカラフルな笑顔であふれる世界をつくることに情熱を注ぐソーシャルアントレプレナーです。
4年前に愛する娘がアトピー性皮膚炎やアレルギーに苦しんだ経験から、自然な食やよりグリーンなライフスタイルの重要性に気づきました。
自身でも食の栄養学、東洋医学および西洋医学を学び、現在は自分でレシピを考案し、料理をし、娘だけでなく地域の子どもたちやそのご家族にもプラントベースのスイーツを提供しています。
皆さんとお会いし、「おいしい！」という素敵な笑顔に出会えるのを楽しみにしています！
Sayoko Kawai
Currently located in Japan.
After overcoming illness, I’ve led a 15-year raw food journey and taught for 13 years in Japan and in Bali. As an eCornell Plant-Based Nutrition Certificate Professional, I now integrate this expertise into my course. Alongside 20 years teaching English at high school, I explored holistic education, earning a Steiner certification. Founding Tokihanate, I host seminars using food to regenerate Earth, advocating for a healthier, happier, sustainable world.
日本拠点
自身の病気の克服をきっかけに、ローフード実践15年、教室運営13年目。米国コーネル大学のPlant-Based Nutrition Certificateを修了し、プラントベース栄養学コースを開講中。20年にわたる高校英語教師としてのキャリアの傍ら、ホリスティック教育を模索し、シュタイナー教員の資格も取得。NPO法人トキハナテを立ち上げ、「食から始まる地球再生」をテーマにオンラインセミナーなど開催。食と教育を融合させたアプローチで、人と地球の健康と幸せ、持続可能な未来への情熱を伝えています。
Vanessa Alonso
Currently located in Japan.
Chemist by profession but her favourite laboratory is actually the kitchen! Her purpose is doing what she loves, which involves healthy foods, nutrition and wellness. Very passionate about environment, animal welfare, mindfulness, yoga and community, she is always eager to learn more about compassionate, eco-sustainable, ethical and healthy ways of living.
Born and raised in Venezuela, moved to Australia but later on ended up quitting her corporate mining job to share and promote her enthusiasm about vegan lifestyle in paradise Bali.
Arif Springs
Located in Bali, Indonesia
Arif was born into a traditional West Javanese family and learned grassroots ways to heal using local herbs and spices. He was the driving force behind award-winning raw food restaurant Fresh, and has presented his raw food workshops at several Ubud Writers and Food Festivals.
Owner of Ubud-based wellness product company DJAMOEKOE.
Frequently Asked Questions
for International Sayuri Academy Retreats
What is the Mysore Vegan Chef Training 2026?
This is a Level 1 Cooked Vegan Chef Training offered by Sayuri Healing Food Academy in collaboration with Rasayana Mysore Kitchen. It’s an immersive 13-day program (12 nights) focused on hands-on plant-based cooking, blending culinary skills with yoga, nutrition talks, and community building. The training emphasizes cooked vegan cuisine from around the world, including Italian, Middle Eastern, Japanese, and South Indian dishes, while incorporating Eastern philosophies like Ayurveda and Chinese tonic herbs. It’s designed for beginners and experienced cooks alike, with a maximum group size of 16 participants divided into sub-groups of 4 for personalized learning.
When and where is the training held?
The retreat runs from 23 March to 4 April 2026 at Chitravana Resort Mysuru, a peaceful forest sanctuary just outside Mysore, India. Classes occur daily from approximately 9:30 AM to 3:30 PM (with a lunch break), leaving time for optional yoga. The first day is arrival and welcome (no classes), and the final day ends around 4 PM with a graduation party.
What if I want to come earlier / stay longer?
We encourage you to arrive a day early and leave a day after the course ends. This will give you more peace of mind and will allow you to settle in before we start. Contact us directly after you have booked your course and we will help you book.
Extra nights will be charged separately at $45 (Standard) or $55 (Cottage or Deluxe) per night. You can contact us after payment to arrange your extensions.
What should I know about arrival and departure?
Arrive at the Retreat well before 5 PM on 23 March for welcome circle and dinner. Plan flights after 4 PM on 4 April. Round-trip transfers from the airport are included. The drive from the retreat center to the airport is ~4 hours so please plan accordingly.
After booking, you can email or WhatsApp your flight details to us so we can arrange the Airport Transfer for you.
What accommodation options are available?
Choose from Standard (shared or private), Deluxe, or Cottage rooms, all with AC, hot water, and access to resort amenities like the common pool and resort facilities. Select your preference during booking.
What is included in the price?
The all-inclusive package covers 12 nights’ accommodation (Standard, Deluxe, or Cottage options: shared or private), all 100% plant-based vegan and gluten-free meals (including class lunches, welcome dinner, and graduation party), daily yoga sessions, the full chef training and certification (valued at $1,990), hands-on classes with manuals and apron, airport transfers (Bengaluru Airport round-trip), field trip, tastings, on-site amenities (WiFi, pool, AC, filtered water, doctor on call), and non-alcoholic beverages.
What is not included?
International or domestic flights, alcoholic beverages, extra massages or transport (available at additional cost), food orders outside included mealsand any VISA cost. Travel Insurance & medical expenses are also not included.
What is the daily schedule like?
On class days: 9:30 AM–12:00 PM (morning session with demos and hands-on practice), 12:00–1:00 PM (lunch break featuring class-made meals plus café buffet), and 1:00–3:30 PM (afternoon session). Mornings or evenings can include optional yoga led by an experienced instructor. There’s one day off for rest or an optional Balinese cultural excursion. The program includes live tastings, food evaluations, a field trip to a local vegan café, and a final project where you create your own dishes.
Do I need prior cooking experience to join?
No prior knowledge or experience in vegan or plant-based cooking is required. It’s suitable for beginners, health professionals, aspiring chefs, or seasoned cooks new to vegan methods.
What resources can I use to prepare for the training?
Start with documentaries like Forks Over Knives, Earthlings, Cowspiracy, or Dominion. Books such as David Wolfe’s Superfoods, Gabrielle Cousens’ Conscious Eating, Becoming Raw by Brenda Davis, or The China Study by T. Colin Campbell are great. Search YouTube for “Raw Food,” “Gabrielle Cousens,” or “David Wolfe,” and explore FoodMatters.com for inspiration.
Are children or babies allowed?
For safety reasons, children and babies are not permitted to attend this retreat.
Should I get travel insurance?
Yes. We recommend travel insurance for every attendee. Please find a suitable insurance based on your personal situation.
How much does the training cost?
Prices start at $2,610 for the all-inclusive package (accommodation, meals, yoga, transfers, and certification). Payment is secure via PayPal or credit card, with immediate confirmation upon checkout. Accommodation type selection follows on the booking page.
Are there any discounts available?
Yes, we offer an influencer discount program: up to 50% off for those with 100,000+ engaged followers in health, yoga, or food wellness. You can contact us to explore this option.
How do I book, and what is the capacity?
Book online until spots fill up. We confirm in order of payment receipt. Maximum capacity is 16 participants, so we recommend booking early. Once full, submissions close.
What certification do I receive, and is it recognized?
You’ll earn a Plant-Based Vegan Chef Level 1 certificate from Sayuri Healing Food Academy, detailing your skills in basic kitchen techniques, nutrition, and world cuisines. While there’s no global standard like Yoga Alliance, a Sayuri Certification is well known and very well-regarded in the plant-based culinary community and includes listing in our alumni Chef Directory for networking.
What equipment or items should I bring?
Bring your favorite knife (e.g., 18–21 cm blade like Global, Wüsthof, Shun, or Victorinox). Also bring comfortable clothing for yoga/cooking, reusable water bottle, and enthusiasm!
Manuals, aprons, and workstations are supplied.
What is the cancellation policy?
Cancellations are allowed up to 30 days before the retreat starts. Refunds are calculated minus 10% transaction cost. Bookings are non-transferable without prior written approval.
Still have a question?
Please contact us on WhatsApp via the button on this page or email us at [email protected]
From our Students
What our students say about Sayuri Academy
⭑⭑⭑⭑⭑
“Thank you so much Sayuri Healing Food Academy, I enjoy and learn a lot from my almost 2 weeks of plant-based vegan chef training 1. Your trainings were very insightful using only the fresh and greens of Bali’s fruits and vegetables. The workstations are fully equipped with the latest kitchen gadgets and complete ingredients for our daily tasks. I highly recommend this training to everyone who wanted to gain more knowledge about plantbased delectable recipes. Missing my soft serve ice cream with a benefit. Cheers to a more successful Sayuri Healing Food Academy this 2025.”
⭑⭑⭑⭑⭑
“Sayuri’s plant based vegan chef course opened the doors of diversity and healing. I admired their approach in bringing the science of joyful cooking. Their organisational skills are commendable. I loved it ❤️ I experienced passion and perfection in Sayuri’s Vegan Training . My culinary experiences at Sayuri has set a fruitful beginning to my explorative journey in vegan international cuisine. The perfected recipes reduced our effort to a great extent. Energy in Sayuri is undeniably amazing!”
⭑⭑⭑⭑⭑
“I loved how each day we explored new cuisines and ultimately ended up becoming one big family. Demonstrating and living on the healing power of foods will be my biggest take away and the magic that happens at Sayuris :’)”
⭑⭑⭑⭑⭑
“My two weeks of raw chef training was a life changing experience for me. Not only I was so inspired by the idea of a more plant based lifestyle and how plant based dishes were created, I was also drawn to Bali’s magical culture and lifestyle. In addition, I bonded with like-minded people who have become some of my best friends (Amy and Kelly). I enjoyed my first course so much, that I attended Raw chef Level 2, Raw desserts Level 1 and Raw chocolate Level 1 some months later.”
Questions?
Send us a WhatsApp Message
We will answer all your questions via text, or jump on a quick call if neccesary.
