A 2 day intensive programme with Raw Chef Deborah Durrant
Deliously Raw Culinary School
Saturday 4th and Sunday 5th June 2016
Deliciously Raw Studio, Harts Barn, Gloucestershire, UK (Places limited to 4)
“Deborah Durrant’s patience and generosity of spirit shine through on all the courses she offers. She finds a way to share her immeasurable wealth of knowledge in a way that is easy to understand no matter what level you are at on your raw food journey – beginner or advanced. She thoroughly understands her subject and imparts it in a way that can be transferred and applied very practically in your own life. She doesn’t just teach ‘recipes’ she trains you to know what ingredients and components are needed to recreate your favourite cooked dishes – she instils you with the knowledge, knowhow and intelligence to go forth and start creating – rather than just copying. Her teaching style is light hearted and well thought out and she layers information to make sure it is easily retained. A true inspiration. I highly recommend her courses”
Introducing the Deliciously RawA 2 Day Weekend Intensive
Cultured is a delicious introductory weekend intensive to developing the skills and technical know-how you need to make your own delicious fermented foods at home.
Cultured is for anyone who would like to learn to make a variety of fermented foods such as tree nut cheeses, kefir, yoghurt and fermented chutney with recipes that show how fabulous fermented food can really be.
This is hands on training (not a demonstration based class) set in beautiful cookery school overlooking rolling hills where you will have your own workstation and be able to make the dishes I show you and learn how to develop them to suit your own palate.
This is for you if:
- You want to learn how to make super healthy fermented food to nourish yourself, your friends and family
- You LOVE cheese but not what it does to your body and would like to learn to create dairy free ‘cheeses’ from tree nuts with different flavours and textures and learn how to use them in range of different sweet and savoury dishes
- You are prepared to invest in learning how to make the most delicious and nutritious food possible
- You want to show friends and family that fermented foods are not just as good for you, but also superior in terms of flavour
- You know it’s YOUR time to live the raw food lifestyle of your dreams!
Meet your Trainer
The training will be provided by raw food chef, Deborah Durrant. Deborah trained at the Matthew Kenney Culinary Academy in California and is a Qualified Chef in Advanced Raw and Living Cuisine. Deborah’s courses were shortlisted for the Looking to Cook Best Short Cookery Course in the UK and Ireland 2012 (she missed out to Jamie Oliver who pipped her to the post in her category but she doesn’t mind too much about losing to him). Deborah has always been a real foodie so in 2005, when she wanted to eat a healthy diet, she set about learning how to make raw foods that taste every bit as indulgent, delicious and comforting as any cooked food. Now she knows how to make raw food that tastes so good that you really won’t know that it’s raw.
Deborah is passionate about supporting people who want to change their way of eating to suit them and their lifestyle through training, one-to-one coaching and recipe books. She also offers VIP days for people who would like a completely indulgent foodie experience and would like to learn how to make delicious, decadent and inspirational raw foods. She believes that this is the key to helping people make the switch to healthier choices by finding substitutions which really suit their bodies and their palates too.
She is a member of the International Association of Raw Food Coaches and Teachers, holds a Masters Degree with Merit in Change Skills from the University of Surrey and is a qualified coach. She is also a graduate of Tony Robbins Life Mastery University which included a juice feast and Health Mastery programme.
At the end of the training you will:
- Have the knowledge and technical know-how to make a range of delicious and nourishing tree nut cheeses, fermented accompaniments, kombucha, kefir and fermented desserts.
- Have learned over 30 different recipes and be able to take them away in a beautiful binder to refer to forever
- Have learned how to make a delicious array of fermented cheeses, crackers, desserts and fermented veggies, kombucha and kefir – and packaged what you can to take home
- Gained valuable knowledge on the purposes of different fermenting agents so you can put together your own fermented cheeses
- Know how to vary the recipes to suit different palates
- Be in no doubt that you can make raw fermented foods whenever you want to
- WOW your family and friends with a choice of healthy and nourishing fermented foods for different occasions
- Know how best to store your fermented foods and how long they will keep
- Receive a Certificate of Achievement accredited by the vegetarian society for the Deliciously Raw Cultured weekend intensive
I have been to two of Deborah Durrant’s excellent raw classes. Having previously eaten at raw food restaurants across the USA and UK, I knew how strikingly delicious raw food could be but had no idea about how to prepare it. I am not a vegan, or even a vegetarian, but since attending Deborah’s classes I have made raw brownies, yoghurt, various nut “milks”, chocolate bars and an astonishing chocolate mousse – all in my small kitchen and without using traditional cooking methods. All of these were vegan and absolutely delicious.
Deborah is an excellent tutor and I would recommend her classes to anyone who would like to learn or sharpen raw “cooking” skills.”
Day One – Saturday
The building blocks of fermentation, accompaniments for cheese
10am Overview of the fermentation kitchen
Principles of fermentation
Coconut hazelnut yoghurt
Further uses of kombucha including vinaigrettes and pickling
Creating different flavours and textures in plant based cheeses
Fermentation aids for tree nut cheeses
Cultured cheeses; hard, soft and cream
Lunch: Summer vegetable mille feuille with kombucha vinaigrette dressing
Designing your own crackers for cheese
Fermented Veggies: sauerkraut and kimchi
Kimchi noodle soup
Tiramisini with vanilla mascarpone
Day Two – Sunday
The art of flavouring ferments
10am Creating a basic neutral tree nut cheese
Fruit tree nut cheese
Soft Herb tree nut cheese
Goat tree nut cheese
Flavouring kombucha and kefir
Kombucha and kefir ice cream floats
Lunch: Spinach salad with whipped celery mascarpone and strawberry splash
Smoked tree nut cheeses
Creating a cheese board for entertaining
Cultured cheesecake with summer berries and hazelnut crust
Deborah is not only teaching us to make DELICIOUS recipes, but we are learning to create our own “signature” recipes… Well she’s showing us how to be a Chef, not only a “cook”! I just LOVED both training DESSERTS & FEAST Count on me for level II!”
I love to cook, eat, entertain and grow things. I’d always thought of ‘raw food’ diets as faddy and probably boring. Deborah’s incredibly accessible and entertaining training has changed my perspective. As well as introducing some key techniques, explaining the benefits and principles, she proved that raw food could be treat rather than torment.
The recipes are easy to follow and the taste luxurious and delicious. I would highly recommend Deborah’s courses to anyone who is interested in adding another string to their culinary bow or explore the health and vitality benefits of raw food.”
Tricia Jenkins, London
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Saturday 4th and Sunday 5th June 2016
Harts Barn, Gloucestershire, UK (Places limited to 4)
£207*/month for 2 months
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*Automatically charged 30 days apart
Refund Policy: The first 20% of the course fee (s) is deemed as a non-refundable deposit and will be payable in the event of the participant cancelling their place on the programme. For an 80% refund, cancellation must be made at least twelve weeks prior to the start of the programme. For a 50% refund, cancellation must be made at least eight weeks prior to the start of the programme. For a 25% refund, cancellation must be made at least four weeks prior to the arrival date. If a participant cancels within four weeks of the start date of the programme, the total payment is non-refundable.