Are you ready to be Unleashed?

Hands on face to face personal tuition in a state of the art raw food studio, Gloucestershire, UK

Have a hands-on experience making and plating amazing raw plant-based food that will grab people’s attention

Experience the excitement of using all the latest equipment first hand

Expand your practice by learning insider tips and raw chef mastery to take your practice to a completely new level

Spend dedicated time developing bespoke products and menus for your own raw food business that is going to set you apart

Create inspiring menus for events, gatherings and retreats…or just for fun

Achieve better results by having a safe space to learn and experiment with professional support in a dedicated raw food studio

Master new techniques and gain enough technical knowledge to have the freedom to experiment

See inside a professional raw food kitchen and use all the latest equipment

What sets Unleashed apart

The Deliciously Raw Culinary Studio

My state of the art raw food culinary studio comprises all the equipment you may expect to find in professional raw food kitchen – and some which may surprise you.

The studio comprises equipment such as Blendtec high speed blenders with large jugs and twister jars, food processors and a Kitchen Aid. There is a masticating juicer and cutting machines such as mandolins, spiral vegetable slicers and a turning sheet slicer.  I have a bank of dehydrators, a smoking gun, an ice cream machine which freezes from scratch, a hob and even a mini oven.

For the adventurous or serious raw foodie, there is a Thermomix, paco jet, isi whip, anti-griddle, sous vide and chamber vacuum compressor. This is sometimes of interest for people who may be thinking of making investments in these items but want to see what they can do and how they can be used in raw cuisine.

Plus there is a small armoury of equipment and finishing tools for raw patisserie, cutting, shaping, moulding, finishing and styling, ingredients for molecular gastronomy…and lots of professional reference materials too.

If this wasn’t enough, there’s also an amazing view.

A wide spectrum of possibilities

I can help you pick the perfect menu of possibilities for our time together.

  • This might include designing and making menus for everyday, pop up or fine dining events (see some sample menus below)
  • Creating foods for your business such as snack bars, breads, crackers and cakes…or foods suitable for delivery services or retreats
  • Creating 3 to 8 course tasting menus for special occasions such as shared plates, soups, mains, desserts, intermezzo sorbets and smoothies
  • Making raw plant-based patisserie such as art of creating light raw Genoese sponges with a variety of different flavours and cream fillings, beautifully iced cupcakes, pastries and different flavoured and textured crusts, light cremes, custards and meringues, crumbs, wafers, candied nuts, praline, nougatine, dusts, glazes, fruit jams, toffee, salted caramel and syrups.
  • Techniques might involve fermentation, smoking, freezing, sous vide and dehydration.

Making some plant-based cooked options which augment the raw and living food menu is also possible.

These are just some ideas. Please email me to arrange an exploratory conversation to discuss your needs.


Sample Fine Dining Menu

APPETISER

TOM KHA SOUP, SUMMER ROLLS, THAI CHILLI OIL

ENTREE

THAI COCONUT DUMPLINGS, RED PEPPER SAUCE, CORIANDER FOAM

SWEET

VANILLA PANNA COTTA, PINEAPPLE CARPACCIO, PISTACHIO DUST


 

Sample Pop Up Menu

SHARED PLATE

ASSORTED TREE NUT CHEESE WITH CRACKERS, PICKLES, FERMENTED CHUTNEY AND

MUSTARDS

ENTRÉE

RED PEPPER AND SMOKED SHITAKE TARTLETS; SEASONAL LEAVES, OLIVE CRUMB,

BALSAMIC REDUCTION.

SWEET

EXAGGERATED RASPBERRY VERRINES


Sample Tasting Menu

Credit: Paulo Ferla from my pop up at Demuths

FIRST: SPHERIFIED GIN & TONIC, WALNUT CRACKER

SECOND: RED PEPPER & CHILLI ESPRESSO, OLIVE GRISSINI

THIRD: SMOKED ROOTS, SHOOTS & LEAVES

FOURTH: CARROTS, WHITE RADISH, ASPARAGUS, SWEET MUSTARD, HORSERADISH, SEAWEED CAVIAR, CAPER DUST, CELERY THINS

FIFTH: PINK PEPPERCORN CHEESE WITH PASTRAMI MUSHROOMS, OLIVE CRUMB, GRAPEFRUIT, SMOKED COCONUT & BEETROOT

SIXTH: COMPRESSED MELON

SEVENTH: GARDEN OF THE ARCANE DELIGHTS WITH CHOCOLATE, COFFEE, FENNEL, BLUEBERRY & VANILLA

EIGHTH: PEAR SORBET


Why work with me?

A lifelong foodie, 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 worked at the Gothic in Maine after my training. I hold a Diploma in Advanced Vegan Cookery from Demuths. (Yes, I can cook with heat too!)

I have a wide knowledge of different types of world cuisine and seed to bring these influences into the menus I prepare.

What you might not know about me is that I am a qualified coach and change practitioner, I hold a Masters Degree in Change Agent Skills and Strategies (coaching and facilitation) from the University of Surrey, a Certified Cultural Transformation Tools Consultant™, hold the Four Fields Foundation Qualification in Transactional Analysis and I have a Certificate in Writing Life Narratives from University of Oxford. I have training skills built on sound academic foundations.

My Deliciously Raw training courses were shortlisted to the last 6 for the Looking to Cook Awards: Best Short Cookery Course in the UK and Ireland. I was in good company with Jamie Oliver on the shortlist too.

I received the Raw Food Hero Platinum Award 2015 from Imperfectly Natural.

I’ve learned a thing or two about creating and selling raw food products – how to do it and how not to. I’ve had stands selling at many regional and national shows including V Delicious at Kensington Olympia and The Ideal Home Christmas Show at Earls Court. I have a Deliciously Raw Deli business supplying companies and independent customers with both fresh, frozen and dehydrated products. I can help with logistics, packaging and all the rules about labelling too.

I’ve developed menus for health food businesses and delivery services. I’ve set up professional kitchens with my own hands and spec’d kitchens for builders. I’ve developed ‘white label’ products – some of which are now for sale in the famous Luxury department store, Harrods.

I’ve developed numerous 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 know how to put together exciting, stimulating and engaging menus which capture the imagination.

What’s included in Unleashed?

  • A pre-event planning call via Telephone or Skype to ascertain your requirements and put together and agree a bespoke programme for our time together
  • The day itself: One to one support with me, Deborah on any aspect of raw food development
  • Use of the equipment in the Deliciously Raw Studio
  • All raw ingredients through the day and a raw gourmet lunch
  • Recipes and reference notes to take away to refer to after the training
  • Each day runs from 10am – 5pm

Please complete the enquiry form below to tell me more about your requirements and receive details of pricing.

Sharing your time in the studio can be a cost effective way of becoming Unleashed. Bring a friend or business colleague for a further 50% of the fee per person. Up to a maximum of 3 people per session.

Professional photography of your creations and a food photography lesson from Photographer Dawn Langley, can be arranged subject to an extra fee.

Please note that fermented and dehydrated foods are topics best covered over more than one day so you can experience the whole process from start to finish.

Enquiry Form

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“In May 2016 I had the chance to train privately with Deb in her studio. Before travelling there, I sent over my ideas and wishes for the three days, and I had five recipes I wanted to develop. Three days later, I not only left with all the recipes I originally wanted to achieve. In fact I had more than double in my pocket! And in addition to that, so many helpful hints and tips ‘on the side’, the possibility to work with her tools and so, so much more.

Did we spend long hours in her studio? Yes. Was it worth it? Absolutely! Deb took all my ideas (and some of them were really daunting to me, to the point that I thought it would not be possible to realize them) and off she went – brainstorming, putting together ingredients and then trying them out. I still remember the first recipe on my wish list: She just said ‘yes, let’s try it this way’ and then she not only gave me one idea but three for the same recipe! Needless to say they all turned out wonderful, so now I have variations of my original idea to work with. And this went on for every single item on my list.

During the whole three days, I got so inspired and ‘fired up’ (there is no other word for it) by our working together, brainstorming and comparing ideas and then putting them into reality. Yes, Deb does that: She is brilliant, has a vast knowledge of raw food and does the ‘translation’ from cooked to raw in such a mind-boggling fast and accurate way, it was a pleasure to witness and be a part of it. In addition to this, she never overwhelmed me, included me fully in the process and so I felt part of the developing team at all times.

It is hard to put into words what a training with Deb does to you. I will try to summon it up in a few words: Motivate you, fulfil you, surprise and delight you, having fun while working hard, feeling uplevelled and so much better equipped to develop new ideas on your own, having witnessed how she does it! She holds nothing back, shares her knowledge freely and openly and always listens to your ideas, so you feel included and part of the whole process.

I went home and started exploring more variations of what we had made because I had had such an uplifting experience and I had truly caught the ‘virus’ again to explore, experiment and develop on my own.

Thank you, Deb, for your time, your kindness and warmth –  and the laughs we shared! I am looking forward to working with you again. Love Monika”

Monika Wacker, Schoccolatta, Switzerland