Plant Based Chef and Wellbeing Leader Professional Training - MARCH 2019
Black Jacks Mill, Park Ln, Harefield, Uxbridge UB9 6HL, UK
"The food and wellbeing industry is in rapid transformation. It is no longer enough to be a classically trained chef or have a diploma in nutrition to fully understand, utilise and benefit from the ever emerging new products, techniques and approaches to health-promoting, creative raw-centric plant food - be it in a professional kitchen, a dynamic group setting or work with individuals. With this in mind, we combined a wealth of knowledge from Wild Food Cafe, Wild Food Cafe School and our personal journeys to create this comprehensive training programme formulated to provide professional plant-based chef and leadership skills." - Joel & Aiste Gazdar
PLANT FOOD CHEF FOUNDATION - ARCHITECTURE OF RAW & PLANT FOOD
This intensive week long full-time programme will provide a deep immersion into practical chef-lead plant-food training and cover comprehensive approaches to making raw & plant-food.
Plant-food kitchen practices: mise-en-place, health & safety
Equipment: high-speed blenders, dehydrators, food-processors
Sprouting & dehydration techniques
Working with nuts/seeds & replacements
Working with sea-weeds: Irish moss, agar agar, green and red sea weeds
Working with greens
Dips, mayos, creams, spreads, salsas and dressings
Understanding flavour and ingredient combinations
The architecture of recipes
Menu planning & execution
Integrating wild foraged ingredients
WILD WELLBEING FOUNDATION - AN INTEGRAL APPROACH TO FOOD & WELLBEING
Becoming a plant-food leader is so much more than just becoming an expert of the recipes. For this reason we chose to include a robust wild wellbeing foundation curriculum covering a wider spectrum of individualised plant-food skills, integral understanding of pathways to nourishment and thriving, different approaches to raw and plant food, the latest practices and ingredients available.
Understanding different approaches to raw & plant food
Thriving on plant-foods; individualisation
Understanding: variety, creativity, seasonality
New generation plant proteins, superfoods and supplements: pros and cons
Sourcing your food: growing your own, organic, biodynamic, foraged and the difference
WILD WELLBEING LEADERSHIP TRAINING
You will gain practical group facilitation and leadership skills that will provide you with a framework to have an all-inclusive approach and vocabulary and enable you to connect the wisdom of the food and nourishment with the wisdom of the body, mind and spirit. You will be able to transfer this skill to any group or individual work: from yoga classes, to women’s groups, food workshops and nutrition clients.
Leading groups and becoming a group facilitator in the fields of plant-food and wellbeing
Understanding and leading through the paradox
Removing barriers, accessing connectivity of the group
Using traditional modalities in food & individualisation
Creating your unique story, voice, brand, vision and community
BRIDGING NUTRITIOUS & DELICIOUS
This one-of-the-kind programme draws on rich, internationally acclaimed culinary expertise of Wild Food Cafe and provides comprehensive leading-edge tools for the raw & plant food chef's kitchen and holistic wellbeing leadership for those who intend to incorporate new generation raw-centric plant food practices in their career, group work, professional or personal development.
AN INTEGRAL APPRAOCH TO WELLBEING
Food and wellbeing has to do with so much more than what’s on our plate. This training is designed to provide a thorough foundation in understanding different food and wellbeing modalities and leadership practices that are all-inclusive, empowering to promote both, individuality and all-inclusivity in food and groups.
WHO IS IT FOR
The programme is designed for those with a background (and/or interest) in food, nutrition and wellbeing looking to bridge the gap into the practical field of plant food.
All spectrum wellbeing practitioners and retreat leaders that work with groups; or simply those looking to gain new skills in life or are seeking a new career direction.
This training will give you confidence and strong practical skills to work in a professional plant-based kitchen; a foundation to understand plant-food and the art of nourishment from a broader perspective; open your own plant-food venture; or to incorporate leading-edge plant-food and holistic wellbeing understanding and practice into your existing project.
12th-16th of March 2019
Full time / 5 days a week (TUE-SAT) / 9am - 5pm (times might vary)
At Blackjacks Mill, set in beautiful natural surroundings, yet with good links to Central London (20 mins train from Marylebone as well as couple of underground links). Limited residential options are available. Please contact email@example.com for more details on accommodation options.
£1685 or 3 instalments of £531.65
Final day to opt-in for an instalment plan: 15th of January 2019
Dominika Roszko, Medicinal Chef, UK "I am now fully confident to combine the wisdom of the food and nourishment on the cellular level with the wisdom of the body, mind, and soul. I have a few projects planned but starting with menu development, supper clubs and my own nutrition and food preparation workshops."
Marie-Anne, Chef & Cafe Owner, Edinburgh "The course gave me confidence in my own way of doing and looking at well-being related matters, and boosted me to go forth and create and develop my own raw food recipes. It taught me about presentation and flavour balancing, which has inspired me to run my own raw food supper club in January in Edinburgh. I am grateful to have received an echo to my own vision, which is enhancing my day-to-day progress towards realising it."
Food & Drink
Early Bird Limited Edition