ESSENTIALS IN PLANT-BASED CULINARY ARTS INTERMEDIATE CHEF TRAINING

You’ll learn the gastronomy of Living Foods Culinary, the art and science of taste. Plus, sprouting, dehydrating, recipe development, flavor balancing and so much more!

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Course curriculum

1. Congratulations! You’re enrolled in Fundamentals
1. Topic 1- Meet Your Instructor and Living Light Founder Cherie Soria
2. Topic 2- Why Raw Works
3. Topic 3- Sprouting For Life
4. Topic 4- Planting and Growing Wheatgrass and Young Greens
5. Topic 5- Juicing For Health
6. FUNDAMENTALS MODULE I QUIZ
1. Topic 1 Basic Knife Skills
2. Topic 2 Fermentation; Probiotic-Rich, Naturally Fermented Sauerkraut
3. Topic 3 Dressings Marinades and Sauces
4. Topic 4 Textures and Flavors; Heart Healthy Pecan Pate Demo
5. Topic 5 Culinary Skills Practice; Wraps And Rolls
6. FUNDAMENTALS MODULE II QUIZ
1. Topic 1 Blended Fruit Smoothies
2. Topic 2 Garden Blend Soup
3. Topic 3 Dehydrator Skills & Snacks; Buckwheat Granola
4. Topic 4 Nut Milks to Live For!
5. Topic 5 Desserts; Black Forest Cherry Brownies
6. FUNDAMENTALS MODULE III QUIZ
1. Topic 1 Fermentation; Nut Cheeses
2. Topic 2 Dehydrator Skills & Snacks; Pizza Flax Crackers
3. Topic 3 Desserts; Carrot Kuchen
4. Topic 4 Applying Your New Skills; Quick and Easy Meal Prep
5. FUNDAMENTALS MODULE IV QUIZ
1. Welcome!
1. Topic 1: Getting to Know Each Other
2. Introduction To Knife Skills
3. Topic 3: Know Your Knives
4. LESSON I QUIZ
1. Topic 1: Success with Celery
2. Topic 2: Conquering Carrots
3. Topic 3: Getting the Best of Broccoli
4. Topic 4: Transforming Tomatoes
5. LESSON II QUIZ
1. Topic 1:Mastering Mushrooms and Avocados
2. Topic 2: Beautiful Bell Peppers
3. Topic 3: Getting the Best of Broccoli
4. Topic 4: Cracking the Coconut Code
5. Topic 5: Shredding Leafy Greens and Herbs
6. LESSON III QUIZ
1. Topic 1: Supreme Citrus
2. Topic 2: Food Styling Cuts - Veneers
3. Topic 3: Celebrate with Garnishes
4. Topic 4: Using a Mandoline Mindfully
5. Topic 5: Essential Knife Care
6. LESSON IV QUIZ
1. INTRODUCTION: WELCOME TO ESSENTIALS IN PLANT-BASED CULINARY ARTS!
1. Topic 1: Getting to Know Each Other
2. Topic 2: What You Can Expect
3. Topic 3: First Things First!
4. Topic 4: The Science of Taste
5. Module 1 Quizz: Essentials
1. Topic 1- Sprouting- a New Leaf on Life
2. Topic 2- Planting Wheatgrass and Sunflower Seeds
3. Module 2 Quiz: kitchen Gardening
1. Topic 1- Crispy Crunchy Snacks – Seasoned Seeds
2. Topic 2- Blueberry Almond Granola
3. Topic 3- Sweet Pepper Sesame Shards
4. Topic 4- Zucchini Pepper Wraps
5. Module 3 Quiz: Dehydrate
1. Topic 1- Creamy Red Pepper Chipotle Soup (with Cashew Yogurt)
2. Topic 2- Kimchi
3. Topic 3- Almond Cheese
4. Module 4 Quiz: Fermentation
1. Topic 1- Precision Knife Skills - Sushi Prep Learn more
2. Topic 2 - Rolling Sushi - Sushimaki with Spicy Miso Paste
3. Topic 3- Salsa Fresca
4. Module 5 Quiz: Knife Skills
1. Topic 1 - Mexican Seasoned Cabbage Rice
2. Topic 2- Guacamole
3. Topic 3- Chocolate Fudge Brownies
4. Module 6 Quiz: Latin American Flavors
1. Topic 1- Basil Pesto
2. Topic 2- Marinara Sauce
3. Topic 3- Zucchini Pasta
4. Module 7 Quiz: Italian Flavors
1. Topic 1- Bananas Ice Cream
2. Topic 2- French Vanilla Ice Cream
3. Topic 3- Chocolate Silk
4. Topic 4- Raspberry Sauce
5. Module 8 Quiz: Desserts Interim: Ice Cream, and Dessert Sauces
1. Topic 1- Fruits of the Mother
2. Topic 2- Addressing Greens
3. Module 9 Quiz: Fruits and Greens
1. Topic 1- Flavor Balancing- Develop the Palette
2. Topic 2- Flavor Balancing Exercise
3. Topic 3- Tying It All Together
4. Module 10 Quiz: Flavor Balancing and Pallet Development
1. Topic 1- Recipe Writing
2. Topic 2- Recipe Development - Soups, Sauces and Dressings
3. Topic 3- Recipe Conversion - Classic Cooked Flavors Adapted to Living Foods
4. Topic 4- Menu Planning Guidelines
5. Module 11 Quiz: Recipe Development, and Menu Plan
1. Topic 1- Cherry Vanilla Cheesecake
2. Topic2- Apple Cinnamon Torte
3. Module 12 Quiz: Desserts - Tying it All Together and Applying What you Learned

About this course

$695.00
96 lessons
17.5 hours of video content

Discover your potential, starting today

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ESSENTIALS IN PLANT-BASED CULINARY ARTS INTERMEDIATE CHEF TRAINING

Course curriculum

FUNDAMENTALS OF LIVING FOODS

FUNDAMENTALS MODULE I

FUNDAMENTALS MODULE II

FUNDAMENTALS MODULE III

FUNDAMENTALS MODULE IV

SHARPEN UP YOUR KNIFE SKILLS!

KNIFE SKILLS MODULE I: INTRODUCTION TO SHARPEN YOUR KNIFE SKILLS!

KNIFE SKILLS MODULE II: KNIVES READY, SET, CUT

KNIFE SKILLS MODULE III: ODD BALLS, LEAVES AND FLOWERS

KNIFE SKILLS MODULE IV: SPECIALTY CUTS AND FINISHING TOUCHES

ESSENTIALS IN PLANT-BASED CULINARY ARTS

ESSENTIALS MODULE 1: GETTING STARTED

ESSENTIALS MODULE 2: KITCHEN GARDENING

ESSENTIALS MODULE 3: DON'T BAKE; DEHYDRATE

ESSENTIALS MODULE 4: FERMENTATION

ESSENTIALS MODULE 5: KNIFE SKILLS MATTER

ESSENTIALS MODULE 6: LATIN AMERICAN FLAVORS

ESSENTIALS MODULE7: ITALIAN FLAVORS

ESSENTIALS MODULE 8: ICE CREAM, AND DESSERT SAUCES

ESSENTIALS MODULE 9: GREENS, FRUITS, HERBS

ESSENTIALS MODULE 10: FLAVOR BALANCING AND PALLET DEVELOPMENT

ESSENTIALS MODULE 11: RECIPE DEVELOPMENT AND MENU PLANNING

ESSENTIALS MODULE 12: DESSERTS

About this course

Discover your potential, starting today