RAW CHEF LEVEL THREE (FINE DINING AND POP-UPS)
A 5 DAY ONSITE INTENSIVE
Deliciously Raw Studio, Forest of Dean, Gloucestershire, UK
(Places limited to 8)
TUESDAY 16TH – SATURDAY 20TH JULY 2019
“If you are interested in delicious raw food then there is no one better than Deborah. Quite simply her food is fantastic.”
Author, Speaker, Weight-loss Guru Daybreak/GMTV
Introducing Taste, Raw Chef Level Three
Click here for more information about the prerequisite Level 1 & 2 Feast
Taste is a five day intensive that provides you with the technical knowledge and expertise to make delicious plant based raw food at an advanced level.
This hands-on training is suitable for anyone who loves raw food and wants to learn how to make menus that will quite simply WOW friends, family and clients and show them how delicious and spectacular raw plant-based food can really be.
The programme focusses on developing mouthwatering and visually stunning raw food suitable for entertaining, fine dining, professional menus and popup events.
The Deliciously Raw studio has all the latest equipment such as a smoking gun, chamber vacuum sealer, sous vide, anti-griddle, paco-jet and slicing tools which you will be using on this training.
Utilising specialist equipment, you will learn to create light and frothy whipped textures for creams, mousses and emulsions, achieve BBQ and smoky tastes for savoury and sweet food without the heat and create whisper thin elegant vegetables and fruits for tagliatelle, lasagne and carpaccio.
You will also learn how to make uncooked stocks, reductions and aerated sauces, silky smooth velouté, unctuous custard, soothing sponges and crumbly melt in the mouth toasts. There will be lots of techniques that will enable you to achieve a variety of textures and explosions of flavours.
Taste also offers you the opportunity to learn preserving techniques to add flavour to dishes such as cold pickling, mustards and making fermented chutneys.
You will learn the architecture of creating appetisers, main meals and desserts and create a plate for sharing.
Over the course of five days, you will make three menus; a small supper menu for six, fine dining for twelve and a pop up menu suitable for 30 plus.
These will be highly adaptable recipes and techniques for your own menu creations. You will also create and develop your own three course fine dining menu to present at the end of the week with the emphasis on new techniques, experimentation and visual presentation.
Building on the principles and techniques taught during Feast Raw Chef Level One and Feast Two, Raw Chef Level Two, Taste 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.
This programme is for you if:
- You are a raw food enthusiast who would like to hone their skills to develop fabulous raw food
- You are a raw food, food or health professional who would like to WOW their clients and show them how amazing raw food can really be
- You would like to gain extra income from pop up dining events, catering and entertaining
A raw lunch will be provided every day from the dishes that you make. The programme runs from 9.30am – 5pm everyday.
PREPARATION & FERMENTATION
The Deliciously Raw Kitchen for Entertaining
Introduction to equipment
The art of plating a salad
Crusts and crisps
SMALL SUPPER FOR SIX
On day two you will creat e a versatile three course menu that pays close attention to developing building blocks that can be used for a variety of different dishes; a good stock , elegant handrolls , wrappers , and finishing touches such as flavoured oils , sauces and foams.
Tom kha soup, summer rolls , sweet chilli oil
Thai coconut dumplings , red peppers sauce, coriander foam
Vanilla pannacotta, pineapple carpaccio, pistachio dust
As a complete novice to raw food I took two of Debs wonderful food courses within one month! I was amazed at all the wonderful and delicious things we made raw. I decided to take Taste as being 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 is 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 the 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
FINE DINING FOR TWELVE
On day three you will creat e a three course menu that combines different techniques such as slicing and cold smoking .
You will also learn how to create finishing touches such as dusts and syrups for maximum flavour and impact .
You will also learn how to construct a beautifully plated dessert with a variety of components for flavour and texture.
beetroot toast, horseradish cream, preserved lemon
Shoots, roots and leaves
Lemons ponge, lemon crème mascarpone, vanilla syrup, apricot ice cream, candied walnut
I discovered Deborah Durrant at her Raw Food demo while attending the 2013 London Vegfest. Her creations were truly inspiring. I signed up for her FEAST course, and after that simply had to do the TASTE course as well. Both are 5 days of truly hands on raw food preparation, and great fun. The participant numbers are limited and you get loads of personal attention and advice from Deb. She helped me immensely with my particularly weak area which was presentation and plating.
My raw food ability and confidence has improved by leaps and bounds.
FEAST and TASTE are both excellent and enjoyable courses. Thanks Deb.
Patrick Knight | South Africa | www.meatfreeeveryday.com
A POP-UP DINING MENU FOR 30 PLUS
Day four focusses on creating food that can be prepared in advance for stress free popups and dishes that can be finished at the event. You will also learn some essential tips.
Assorted cheese with pickles, fermented chutney and mustard
Red pepper and smoked shitake tartlets; seasonal leaves, olive crumb, balsamic reduction
Verrines; exaggerated raspberry, chantilly, ginger, bitter chocolate
A MENU DELICIOUSLY YOURS TO CREATE
Over the course of t he week you will be supported to develop and make your own three course fine dining menu suitable for a dinner party or pop up dining event.
Chef Deborah will guide you through creating different flavours and
textures to achieve a delightful three course menu that will surprise and delight your guests – and to create something that you can be truly proud of.
The final day will be your opportunity to present one or more of the dishes to your fellow participants – and a few other guests!
Photographer Dawn Langley will attend to create a memorable record of your final creation.
By the end of Taste, you will…
- Have the knowledge and technical know how to make a range of impressive three course meals for small gatherings and larger scale pop up dining events.
- Have learned some essential tricks of the trade to ensure that entertaining 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.
- Have created your own distinct signature appetiser, main and dessert to serve to your family and clients.
- Be supported to develop your own signature style which will help you stand out in the crowd.
- Gained valuable knowledge on the purposes of different raw ingredients so you can put together your own raw creations.
- Know how to vary the components in the recipes to suit different palates and to develop different dishes.
- 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 recipes for every occasion.
- Take your skills to a whole new level and have a whole new level of inspiration.
- Gained professional food photography for your portfolio, website and blog.
- Receive a Certificate of Achievement for the Deliciously Raw Taste 5 Day Academy Level II approved by The Vegetarian Society
Taste bud tantalising, terrific, tremendous. I can only be talking about Deb Durrant’s Taste programme. If you are a raw chef who wants to elevate your culinary repertoire to gourmet level this is the MUST attend course. After 5 days “hands on” immersion at Harts Barn Cookery School with Deb, my skill set moved from average to amazing. Forever thankful for Debs dedication in believing in her trainees,for stretching them to new heights and for being so generous with her knowledge and no how. An investment in myself which is already paying dividends.”
Caroline Eveleigh | UK | www.holisticglow.co.uk
A COMPLETE RECIPE BINDER
You’ll receive a complete recipe binder of the 40 plus recipes to take away and use in your own kitchen.
Gain professional photography of your creations to use on your website or blog.
You’ll receive Deborah’s essential tips for plating and presentation that really has the WOW factor.
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.)
By attending Feast, I now have all the knowledge of what equipment to use. I know how to adapt recipes to suit my own taste and I’ve learned the skills to present elegant plates of food. Deb is a relaxed trainer, clearly passionate about what she does and willing to share her secrets to make raw food delicious. This is the best start to raw food imaginable. I now have the confidence to invite friends round for raw dinner parties and can’t wait! I’ll certainly be attending more of Deb’s Deliciously Raw courses!”
Sara Sanderson, UK | www.sarajsanderson.com
Don’t forget that the investment includes all training for five days and a raw lunch will be provided every day from the dishes that you make.
Secure your place today…