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A 5 Day Intensive Programme with Raw Chef Deborah Durrant
Deliciously Raw Culinary School Patisserie Chef Training Level I

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Monday 8th – Friday 12th May 2017
Deliciously Raw Studio, Harts Barn, Gloucestershire, UK (Places limited to 4)

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A five day raw chef intensive in making the most decadent and delicious raw plant-based desserts, sweets and patisserie on the planet.

It’s well known that raw and living foods are great for your health and your waistline, but what most people don’t know is that they can easily be just as rich and indulgent as any dairy and egg laden dessert. The desserts that we will make on this five day professional patisserie intensive use the most spirit-lifting fruits, nuts, seeds, cacao (raw chocolate) and natural sweeteners that are more delicious actually, than anything ever discovered within the cooked realm.Traditionally, rich, cooked and processed patisserie can leave you feeling weighed down both in your body and your mind, but these won’t…

In fact, they will add a whole new dimension to your diet and feed that part of you that loves to be indulged and feel naughty!

Not only that, you will be learning new processes and techniques that will enable you to unleash your creativity to a whole new level.

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Imagine being able to eat imaginative, indulgent, deliciously decadent raw desserts every day for the rest of your life, knowing that they are not only good for you, but that you and your friends, family or clients can eat them feeling guilt-free and emotionally nourished every single time?

WELL, YOU CAN.

MEET YOUR TRAINER

The training will be led by Deborah Durrant, a qualified chef in advanced raw and living cuisine. Deborah combined her interests as a lifelong passionate foodie with a keen interest in a raw plant-based diet to found Deliciously Raw. After working in the creative sector for 25 years she followed her dream to train as a chef at the Matthew Kenney Culinary School and wants to break the myth that raw food is about eating boring salad and show you can enjoy fabulously indulgent food with many nutritional benefits.

Deborah holds a Masters degree in Change Skills from the University of Surrey. This may seem surprising but this is at the heart of Deborah’s practice as a chef. With every healthy plantbased bite that we eat, we are committing to making a change to our health and wellbeing.

WHY WORK WITH ME?

DebheadshotAll modesty aside, if you’ve tried any of my recipes already you’ll know that everything I make is delicious first and raw second. If you haven’t tried any of my recipes, you can try any of the free recipes on my website to get a flavour (sorry, no pun intended) of the kind of food I make. Since 2005, I tried to eat a high raw diet, but I kept returning to my most favourite cooked foods. What changed things for me was learning how to make the most amazing and delicious raw foods that taste so good that people don’t even think about the fact that they are raw.

I pride myself on making raw twists on cooked classics, and my family and friends prefer the raw foods I make, finding them much more satisfying and full of flavour. I have also developed 8 course raw tasting menus for pop ups and other events and had the pleasure of being a personal chef for private fine dining clients.

I trained as a Chef with Matthew Kenney Culinary in the US (previously named 105 degrees), and I am a Qualified Chef in Advanced Raw and Living Cuisine. I am one of very few people in the world to have completed Matthew’s Professional Applications programme. What that means for you is that I can teach you some pretty cool techniques. If you don’t know Matthew, he founded Pure Food and Wine in New York and MAKE in Santa Monica, and currently has Plant Food and Wine in Venice, CA, White Lotus Miami and The Gothic in Belfast Maine. I worked at the Gothic in Maine after my training and can also bring to our work the experience of a professional kitchen. Matthew also has a string of raw food books to his credit. I really am proud to say that I have trained with the best.

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“I have yet to meet anyone as infinitely creative with decadent raw food recipes as Deborah Durrant. Deborah possesses a talent for creating new and incredibly inspired recipes as effortlessly as breathing, and yet to the uninitiated her talent can seem unfathomable.

For anyone who is looking to take their raw food recipes to the next level, whether for personal gratification alone (and of course impressing friends and family) or for high-level professional development, then Deborah is one of just a very few people in the UK I would wholeheartedly recommend without hesitation.”

Karen Knowler | The Raw Food Coach | www.therawfoodcoach.com

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Entice is the ultimate five day multi-dimensional intensive to providing you with all of the technical know-how so that you can make plant based patisserie yourself, as well as putting together your own creations. Entice is suitable for anyone who loves raw food and wants to make plant-based patisserie and desserts to impress and wow their friends and family, or for raw food teachers who want to expand their repertoire would like to learn to make a variety of patisseries such as cannelloni, tarts, ice creams, sorbets, Genoese sponges, gels, crumbs, wafers and custards to see just how fabulous plant based food can really be.This is hands on training (not a demonstration based class) set in a 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 and your clients palate. It will also give you ideas to develop for products that you can develop for market.You will learn the architecture of creating fabulous patisserie and show stopping desserts. These will be highly adaptable recipes and techniques for your own patisserie creations.There will be emphasis on new techniques, experimentation and visual presentation.Entice will place emphasis on creating new tastes and textures, elegant plating techniques and flavour balancing to enable you to develop your raw culinary skills to a whole new level.A raw lunch will be provided every day.

The programme runs from 10am – 5pm, Monday to Friday.

You will learn the architecture of creating fabulous
patisserie and show stopping desserts…

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This is for you if…

  • you want to learn how to make deliciously decadent and super healthy raw food patisserie to WOW yourself, your friends and family.
  • you are a raw food, health or culinary professional who wants to expand their repertoire and show people just how fabulous raw food can really be.
  • you would like to gain extra income from supplying raw, plant based, vegan and gluten free catering catering and entertaining.
  • you simply LOVE all things indulgent, naughty and delicious and can think of nothing better than to spend 5 days making, eating and enjoying the best raw desserts that life has to offer.
  • you are prepared to invest in learning how to make the most delicious and nutritious food possible.
  • you know it’s YOUR time to live the raw food lifestyle of your dreams!

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“To work with Deborah has been one of my greatest experiences since starting with raw cuisine.

She is truly a ‘Raw Food Wizard’, with an intricate knowledge and intuition when it comes to raw food! I was fortunate enough to attend her DESSERT training in 2013 and FEAST in 2014. And I went back home not only with binders full of delicious recipes, but with so much additional information and insight. I am still in awe about what I learned in just a few days.

Deborah is a wonderful, warm and vibrant person, and she is very passionate when it comes to preparing and presenting food. And she is able to infuse us with this passion. She cares about our progress and is able to share all her knowledge in a simple and easy way, thus allowing each and every one to follow along, be it raw food novice or seasoned raw food enthusiast.

I loved the open, relaxed atmosphere during the courses.

Thank you, Deborah, you are a wonderful teacher.”

Monika Wacker, Switzerland | www.schoccolatta.com

DAY 1

Pantry: Pantry preparation and dehydrated pastries.

Day One focuses on pantry preparation for the week and introduces the art and science of plant based desserts including raw flours, sugars and setting agents.

It also concentrates on advanced preparation techniques, how to add crunch to patisserie plus we will start the process of exploring how pastry recipes are put together and developed.

DAY ONE

10am Welcome

The raw patisserie kitchen
The art and science of plant based desserts
Raw flours, sugars, setting agents
Pantry preparation: flours and Irish moss paste
Creating your own signature cookies

Lunch

Adding crunch: Crumbs and wafers
Candied nuts and praline
Macadamia shortbread
Cannelloni shells

5pm Programme close

DAY 2

Pastries, ice-creams and fruit carpaccios

On Day Two you will create some delicious and versatile plant based pastries that can be used for a variety of different types of desserts and teatime treats such as Danish Pastries and Stollen.

You will also learn to make creamy ice creams with sticky nougatine, coconut sorbet, how to create cylindrical shapes which have the wow factor and finishing touches such as fruit carpaccios and marinated fruits.

DAY TWO

9:30am Programme begins

Danish apple and raisin rolls
Stollen
Sesame cannelloni with orange and star anise cream
Coconut macaroons

Lunch

Lime kombucha ice cream with sticky nougatine and coconut sorbet
Creating your own ice cream flavours
Fruit carpaccios and marinated fruits

5pm Programme closes

DAY 3

The Genoese sponge

On Day Three you will learn the art of creating light raw Genoese sponges with a variety of different flavours and cream fillings.

You will also learn how to create finishing touches such as beautifully iced cupcakes, praline dusts and caramel glazes for maximum flavour and impact.

DAY THREE

9:30am Programme opens

The technique of making a raw Genoese sponge
Giotto sponge
Double Belgium chocolate sponge

Lunch

Praline mascarpone cream cake with praline crust and caramel glaze
Lemon cupcakes with lemon cream icing

5pm Programme closes

DAY 4

Crème Patisserie

Day Four focusses on creating plant based crème patisserie such as different flavoured and textured crusts, light cremes, custards and meringues.

We also explore the sous vide for desserts and learn how to create finishing touches such as edging, gels and fruit cascades.

DAY FOUR

9:30am Programme begins

Crème patissiere, custards and coconut meringue
Fruit jams, toffee, salted caramel and syrups
Crème catalan
Blackcurrant mousse cake

Lunch

Crumbed cheesecakes
Strawberry tarts
Bitter chocolate and olive tarts with liquorice ice cream and mandarin gel

Using the sous vide for desserts

5pm Programme closes

DAY 5

Parfaits and chocolates

The final day incorporates more advanced techniques such as using the isiwhip for lightness and tempering chocolate to achieve a beautiful snap and finish to your confections.

DAY FIVE

9:30am Programme begins

Sous vide fruits and coconut parfait
White chocolate yoghurt with prune puree
Using the Isiwhip: Light chocolate mousse

Lunch

Dense hazelnut cake with pinot noir poached pears and vanilla crème anglaise
Tempering chocolate
Moulded chocolates with soft centres.

5pm Programme closes

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BY THE END OF ENTICE, YOU WILL

  • Have the knowledge and technical know how to make a range of impressive patisserie for all manner of occasions.
  • Gained valuable knowledge on how to create different textures and flavours and the purposes of different raw ingredients so you can put together your own raw creations.
  • Have learned some essential tricks of the trade to ensure that making patisserie on a small or large scale is relatively stress free.
  • Have learned over 40 adaptable recipes for you to use in your business or for entertaining at home.
  • Be supported to develop your own signature style which will help you stand out in the crowd.
  • Gained confidence in impressive and show stopping plating techniques and learned some valuable tricks of the trade.
  • WOW your clients and friends with a choice of appealing and healthy pastries for every occasion.
  • Take your skills to a whole new level and have a whole new level of inspiration.
  • Receive a Certificate of Achievement for the Deliciously Raw Entice Professional Plant based Patisserie 5 day intensive, approved by the Vegetarian Society, UK.

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Evelyn-Cribbin

“As a complete novice to raw food I took two of Deb’s wonderful food courses within one month! I was amazed at all the wonderful and delicious things we made raw. I decided to take Taste because as a yoga instructor and nutritional health coach I wanted to add raw chef to this mix to eventually host my own events and retreats. Deb was very generous with her time and knowledge throughout the course and continues to still be! We were encouraged to be creative and come up with our own menus, which seemed an impossible task at first, but I loved it!

Deb also shared her amazing plating skills, which really are very important as people eat with their eyes. I have tried out lots of her recipes on friends and family who have all loved them. I now feel confident creating my own recipes and hosting a raw pop-up dinner. I would definitely recommend this to anyone who wants to take their raw food skills to a new level or have a week of fun in the kitchen with like-minded people. Thank you, Deborah!”

Evelyn Cribbin | UK | www.evelyncribbin.com

BONUSES

BONUS ONE…

A COMPLETE RECIPE BINDER

You’ll receive a complete recipe binder of the 40+ recipes to take away and use in your own kitchen.

BONUS TWO…

STYLING GUIDE

You’ll receive Deborah’s essential tips for putting together plant based patisserie that really has the WOW factor.

BONUS THREE…

PROFESSIONAL CHEF’S APRON

A beautiful embroidered Deliciously Raw professional chefs’ apron to use during the training and to take away.
(This can be used by your kitchen and serving staff after the training.)

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Applications open…

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FULL PAY (BEST DEAL!)
£1797
£1497
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Payment Plan 1
Payments Plan
£397/month for 4 months
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Payment Plan 2
6 Payments Plan
£277/month for 6 months
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I look forward to seeing you.
Deliciously yours,
DebSig