Raw Chef Associate - Curriculum II
This 4-day hands-on course expands on Curriculum I and provides the foundation necessary to attend our Curriculum III. Curriculum II offers the unique opportunity to work hands-on with some of the world's most outstanding raw food chefs and teachers and provide you with ample personal attention and assistance with your individual goals as a raw chef.
You will become confident with your knife technique and familiar with a raw chef's kitchen equipment.. You will learn how to develop recipes, combine herbs and spices to create both classic and ethnic flavors, balance textures and flavors, sprout grains, seeds, and legumes, combine foods for optimum digestion and nutrition, create raw versions of cooked food recipes, organize and manage a raw food kitchen and much more!
RGI's chef certification is based on a standard of excellence and is highly regarded in the vegetarian, vegan and raw food communities. This course is designed to assist you in achieving the highest level of skill in preparing raw foods and developing a career off of it.
The schedule for 2012 - Curriculum II
| Month | Day | Registration | June |
13-16 (all day 8:30am-6pm; includes all meals) |
|---|---|---|
August |
20-23 (all day 8:30am-6pm; includes all meals) |
|
November |
12-18 (all day 8:30am-6pm; includes all meals) |
All classes held at RGI's Chicago Campus
Course Length: 4 days
Includes: Breakfast, Lunch, Dinner, Class Binder and Certification
Dinner is at 5:30pm
Tuition: $1,245.00
Location: 3038 W Irving Park Rd.
Phone: (773) 478-6868