So what exactly is this new short course?

The Raw Chef at Home: World Raw Foods packed with creative, colourful and delicious recipes, inspired by cuisines of the world.

• • Wide variety of recipes – because this course is inspired by cuisines around the world, you’ll see the way we combine different ingredients & techniques, which will significantly expand  your knowledge of raw food.  

• • Get multiple recipes ideas in one – Individual recipe elements can be broken down into smaller recipes…for example, try the incredible crusted ‘deep fried’ avocado quarters from the Maki Rolls as a snack on their own, or with a simple softened cabbage salad. 

• • See how to use fermented foods in recipes…to boost the nutritional content and flavour (and make it infinitely cooler!).

• • Using fermenting as a replacement for cooking – Cooking has its benefits; it will change the taste and texture of a food, depending on the method you use – think frying vs steaming.  The cost of that can be a loss of certain types of nutrients.  We’re going to use fermentation as our ‘cooking’ which preserves the nutrition, whilst also adding new flavours.  There’s another benefit; fermentation adds helpful and friendly bacteria.

• • Get creative – because this is perhaps our most creative and diverse savoury food course, you’ll  see what’s really possible with raw food.

• • Impress your friends and family – Recipes are impressive (visually and in taste) so if you want to show your friends and family what this raw food thing is all about, this is a great way.

• • Learn about combinations of herbs and spices…and the flavours that go well together in these different cuisines.  This knowledge will help you in your daily food preparation, and when you want to come up with something new.

• • Packed with creative, colourful and delicious recipes – It’s probably the most technique-diverse course we’ve ever produced.

The Raw Chef at Home

The Raw Chef at Home is our flagship and most popular course. World Raw Foods is one of the modules – or short courses – within The Raw Chef at Home.

The Raw Chef at Home has always been about getting you to exactly where you want to be with raw food, from where you’re at now.

When you’ve completed the course, you’ll have a much deeper understanding of a wide variety of raw food techniques – particularly how to use fermented foods like kimchi, kvass and nut creams into recipes, not just as something you have on the side of a meal.

For me, it’s all about giving you those skills, so you can bring in the amount of raw food that feels wonderful for you.

It’s the kind of stuff that once you know it, and can do it, you can’t unlearn.

You’ll always have these skills.