FUNdamentals of Raw and Living Foods

Hi All, This is event is not actually going to be hosted by me but by Jenny Cornbleet (author of Raw foods Made Easy for 1 or 2 People). I won't be able to make it but I really hope some of you who are interested in raw food preparation will take advantage of this wonderful opportunity :) Here is all the information I have below on the course: FUNdamentals is a great stand-alone course, but it is also the first step in a 3-part Chef and Instructor Training series offered by the Living Light Culinary Arts Institute, the top raw food chef school in the world. People travel from around the world to take this course in California, and I'm so happy to be able to offer it in Chicago, as a convenience for midwesterners. FUNdamentals is a comprehensive 1-day intensive class that covers every aspect of raw food preparation. We cover sprouting, wheatgrass, juicing, fermented foods such as rejuvelac and sauerkraut, dehydrated granolas, cookies, and crackers, soups, salad dressings, pates, desserts, and more. Students get to taste everything we make, and are served lunch and dessert. It is a suitable class for beginners and experienced raw food enthusiasts alike. Essentials of Raw Culinary Arts, a 5-day hands-on course, is the second step in the Chef and Instructor Certification process, and is also offered in Chicago. A Living Light Culinary Arts Institute certification course, with Chef Jenny Cornbleet, is the first step towards becoming certified as a raw foods chef or instructor! Discover the magic of creating fabulous raw organic cuisine for optimum health and rejuvenation! The Living Light Culinary Arts Institute is now offering FUNdamentals of Raw Living Foods as a 1-day intensive. This workshop is a prerequisite for Essentials of Raw Culinary Arts, Raw Culinary Arts Associate Chef Training, and Raw Culinary Arts Associate Instructor Training. During this introductory workshop, you will attend dozens of superb culinary presentations showing how to create a wide variety of delicious, easy-to-prepare recipes! Here is just a sampling of what you will see and taste: appetizers • fruit smoothies • soups • sauces • salad dressings • salads • simple entrées • patés • wraps and rolls • nut milks and luscious nondairy cheese • crackers and other dehydrated goodies • amazing desserts • sprouting and kitchen gardening • essential equipment and supplies used in a raw food kitchen • basic knife skills. FUNdamentals opens the door to a whole new world of fabulous raw organic cuisine...it's the first step toward a new culinary awakening! No prerequisites. This class is open to participants of any skill level, novice to professional. Cost: $325 Date and Time: Saturday, January 10, 2009, 9 am- 5 pm Location: Whole Foods Market, 3300 N. Ashland, Chicago, IL For more information, or to register, visit www.learnrawfood.com or call 800-870-4066.