Mother of Raw™ Certification
Gourmet Cuisine | Raw Foods | Living Foods
***2008-2009 CERTIFICATION***
Raw Food Chef and Instructor Certification
(September - May)
ENROLL NOW!!!
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See information below
~TWO SPOTS AVAILABLE ~
(9-month course schedule)
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EATING IN THE RAW'S CHEF/INSTRUCTOR CERTIFICATION
This is a certification raw program to become a raw food chef/instructor uses the Mother of Raw™ Sauces and Staples. There are 12 sauces and 12 staples that create a myriad of recipes to simplify raw food preparation. The Mother of Raw™ based on the cooked culinary Mother sauces will be mastered throughout the year while instructing children and adults in the art of living raw. Personal kitchen chores, reading, and online consultation assignments will be accomplished at each individual homes throughout the remaining part of each month.
Throughout the 9 months interns will learn how to apply the Mother of Raw™ Sauces and The Rainbow of Raw™ Staples during the themed programs: Breakfast and Brunch, Raw Essentials of Sprouting, Fermenting, and Culturing, Holiday Trawditions, Ethnic Foods including Mexican, Indian, Italian, Mediterranean, Asian, and American. These topics will be taught during the Eating in the Raw programs: Cool-inary Raw Kidz Classes; Adult Hands-on Workshops; Elegant Raw Dining Experiences; and Raw Food Demonstrations with Monthly Potlucks. Budget, shopping, and recipe development will be practiced each month.
At the end of the 9-month course, graduates will be presented with a certification document, "Raw Food Chef, Instructor, and The Art of Living Raw in the Mother of Raw™ Sauces and Staples, Cool-inary Kidz, Hands-on, Elegant Dining, and Demonstrations and Potlucks". Each will be equipped to continue on their own developing their own curriculum and recipes or choose to become one of Eating in the Raw's chef/instructor for an additional manual purchase and 10% of collected tuition charged by each graduate for the use of Eating in the Raw's recipes, materials, and free consultations with Chef Mandy for programs individually scheduled by the graduate. Free participation in future events as a kitchen volunteer or employer to learn from guest chef's will be granted to Eating in the Raw's chef/instructors and free updates and additions for the manual will be given to each participant who has purchased the curriculum upon request.
This course meets every other week Monday through Sunday for all classes, distributing produce, recipe development, food photography sessions, recipe yeild and costing sessions.
September 2nd-7th & 15th - 21st, September 29th - October 5th & 13th - 19th, October 27th - November 2nd & 10th - 16th, December 8th - 14th, January 5th - 11th & 19th - 25th, February 2nd - 8th & 16th - 22nd, March 2nd - 8th, March 30th - April 5th & 13th - 19th, April 27th - May 3rd & 11th - 17th |
DAILY ACTIVITIES ~ 1st Week
Monday
Monday begins with produce delivery and distribution. Learn how to distribute and purchase food at cost. Distibution, washing, and storing produce are three important elements for a raw food business. Afternoon hours are from 3:00-6:00. Actual pick-up time is 5:30-6:00.
Tuesday
Tuesday begins with planning, sorting, recipe development, and prepping for the following for days. This is a three hour training day. Afternoon hours are from 3:00-6:00.
Wednesday
Wednesday begins the four days of raw during each month with Cool-inary Kidz Classes. All arive prior to class time and meet after class with Chef Mandy to help clean-up, leadership training, pre-prep, organization, and problem solving. This is a three hour training day. Choose morning or afternoon hours (9:00-12:00 or 3:00-6:00). The actual Cool-nary Kidz Classes are scheduled from 10:00-11:30 and 4:00-5:30.
Thursday
Interns return on Thursday to participate as leaders in the Hands-On Workshop. All arive prior to class time and meet after class with Chef Mandy to help clean-up, leadership training, pre-prep, organization, and problem solving. During workshop each will learn along with the other eight students that are enrolled in the Thursday class. This is a five hour training day. Choose morning hours or evening hours (10:00-3:00 or 5:00-10:00). The actual Hands-on Workshops are scheduled from 11:00-2:00 and 6:00-9:00.
Friday
Interns have thier choice to either teach this Friday Cool-nary Kidz class while Chef Mandy assists or chef and prep for Saturday Evening’s six course themed elegant dinner. Choose between 10:00-3:00 to teach or 6:00-9:00 to chef. Interns are welcome to do both.
Saturday
Interns will assist Chef Mandy with Saturday Evening’s Raw Dining Club. This time is designed to experience a raw elegant catered dinner. Each intern will experience all the positions of a restaurant front and back house: hosts/hostesses, decor, wait and bus staff, line chefs, prep chefs, saucier chef, sous chef, and dishwasher. This is an eight hour day from 2:00-10:00.
Sunday
Interns will participate in demonstration presentations for Sunday’s Raw Demonstrations and Potluck. This four hour time from 2:00-6:00 will include preparing demo trays, rehearsals, presentations, and potluck food arrangement. Potluck is from 6-8. All interns are required to attend the potluck as a volunteer to assist, develop, and experience these community gatherings. |
Contact Chef Mandy, for raw food, in Edmond, Oklahoma, and
journey to health with Raw Foods and Living Foods. |
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