DELICIOUSLY RAW CHEF TRAINING ACADEMY LEVEL II

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1 DELICIOUSLY RAW CHEF TRAINING ACADEMY LEVEL II

3 A 5 day intensive programme with Raw Chef Deborah Durrant Monday 11th ~ Friday 15th May 2015 (inclusive) Demuths Cookery School Bath, UK Advanced techniques for entertaining

I have yet to meet anyone as infinitely creative with decadent raw food recipes as Deborah Durrant.

and yet to the uninitiated her talent can seem unfathomable.

gratification alone (and of course impressing friends and family) or for high-level professional

4 I have yet to meet anyone as infinitely creative with decadent raw food recipes as Deborah Durrant. Deborah possesses a talent for creating new and incredibly inspired recipes as effortlessly as breathing, and yet to the uninitiated her talent can seem unfathomable. For anyone who is looking to take their raw food recipes to the next level, whether for personal gratification alone (and of course impressing friends and family) or for high-level professional development, then Deborah is one of just a very few people in the UK I would wholeheartedly recommend without hesitation. Karen Knowler The Raw Food Coach

INTRODUCING Taste 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.

5 INTRODUCING Taste 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. Taste is Level Two of the Deliciously Raw Chef Training Academy and the follow up to Feast. Running from Monday 11th to Friday 15th May 2015 (inclusive), 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. 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.

6 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 the Feast five day intensive, 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 4.30pm, Monday to Friday.

7 MEET YOUR Trainer The training will be led by Deborah Durrant, a qualified chef in advanced raw and living cuisine. Deborah combined her interests as a lifelong passionate foodie with a keen interest in a raw plantbased diet to found Deliciously Raw. After working in the creative sector for 25 years she followed her dream to train as a chef at the Matthew Kenney Culinary School, California. After completing the Advanced Raw and Living Cuisine Qualification, she returned to the US to complete the Professional Applications programme before moving on to Matthew s restaurant, The Gothic, Maine. She wants to break the myth that raw food is about eating boring salad and show you can enjoy fabulously indulgent food with many nutritional benefits. Deborah holds a Masters degree in Change Skills from the University of Surrey. This may seem surprising but this is at the heart of Deborah s practice as a chef. With every healthy plantbased bite that we eat, we are committing to making a change to our health and wellbeing. This becomes easy when the food that we make holds our interest and is also delicious. It is also easier when the food we eat perhaps resembles favourite cooked foods we have previously enjoyed and that we have an emotional connection to that we associate with a happy time when we were growing up, a fabulous holiday or something that we eat to lift us if we are having a bad day. We can update these familiar foods to healthy plant based versions to suit our current sensibilities. We are social creatures and eating and sharing food is central to our culture and something that we can revel in. It s sensual. It can be seductive. It sustains us. It can act as an emotional reward as well as a cultural reference point. It can be all those things and more, but it has to taste good and look good to have any kind of longevity as a lifestyle cuisine. Deborah is a regular food writer for the award winning website Great British Chefs Deborah s classes were shortlisted for the Best Short Cookery Course in the UK and Ireland in 2012.

8 Day One focuses on preparation for the week and introduces new equipment that you will be using for the different menu. Day One PREPARATION & FERMENTATION It also concentrates on advanced preserving and fermentation techniques plus we will start the process of exploring how menus are developed for fine dining events. ~ The Deliciously Raw Kitchen for Entertaining ~ Introduction to equipment ~ Advanced cheesemaking ~ Fermented chutneys ~ The art of plating a salad ~ Pickles ~ Crusts and crisps ~ Menu planning

A TASTE OF Day One... ADVANCED CHEESEMAKING Learn how to create tree nut cheese with both strong and mild tastes and with a range of different flavours.

9 A TASTE OF Day One... ADVANCED CHEESEMAKING Learn how to create tree nut cheese with both strong and mild tastes and with a range of different flavours. Be in no doubt that you will need to exercise restraint once you have a selection of these in your fridge see if you can manage to keep these in your fridge without raiding it. These are also excellent for enjoying with crackers and breads to raise the bar for lunch boxes as well as using on canapés, for buffets as part of a festive centre piece or for a shared appetiser.

10 FERMENTED CHUTNEYS An orthodox pairing for cheese, but not an orthodox way of making it. Definitely one of the highpoints of a cheese plate, there is no need to boil your chutneys and make them sugar heavy. This is virtuous chutney.

THE ART OF PLATING A SALAD Learn the art of building a beautiful salad.

flavours with style so your salad becomes memorable.

cheeseboards and elevate a terrine or sandwich so you won t feel deprived.

11 THE ART OF PLATING A SALAD Learn the art of building a beautiful salad. Whether it is for a simple supper or for a more fancy affair, learn to build flavours with style so your salad becomes memorable. PICKLES Crunchy, tangy and full of flavour, these will add interest to your cheeseboards and elevate a terrine or sandwich so you won t feel deprived. CRUSTS & CRISPS Crumbly and crunchy, these are flavourful bites that you will really want to sink your teeth into.

Day Two SMALL SUPPER FOR SIX On day two you will create a versatile three course menu that pays close attention to developing building blocks that can be used for a variety of different dishes; a

13 Day Two SMALL SUPPER FOR SIX On day two you will create 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. APPETISER Tom kha soup, summer rolls, sweet chilli oil ENTRÉE Thai coconut dumplings, red peppers sauce, coriander foam SWEET Vanilla pannacotta, pineapple carpaccio, pistachio dust

14 A TASTE OF Day Two... SLICING In day two you will use specialist equipment to learn the art of creating whisper thin elegant vegetables and fruits that are not only useful for summer rolls but are also essential for elegant tagliatelles, lasagnes and carpaccios to make them a cut above.

15 TOM KHA SOUP A delicate soup, warming and truly wonderful.

16 PANNACOTTA Sweet and creamy, will the raw pannacotta buzz will ever die down? How will you flavour yours?

SUMMER ROLLS A fun way to prepare vegetables which will form the

THAI DUMPLINGS You don t need to wait for colder weather for these,

a wide range of delicious dishes such as ravioli and cannelloni.

17 SUMMER ROLLS A fun way to prepare vegetables which will form the basis of many fabulous dishes. THAI DUMPLINGS You don t need to wait for colder weather for these, although the basis of this is a versatile wrap that can be used for a wide range of delicious dishes such as ravioli and cannelloni. OILS & FOAMS Oils and foams add a little extra va va voom to your plating and can give a sophisticated finish.

Day Three 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.

19 Day Three 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. APPETISER beetroot toast, horseradish cream, preserved lemon ENTRÉE Shoots, roots and leaves SWEET Lemons ponge, lemon crème mascarpone, vanilla syrup, apricot ice cream, candied walnut

20 A TASTE OF Day Three... SMOKING Learn how to cold smoke to achieve a satisfying bbq and smoky taste for savoury and sweet food without the heat.

21 ROOTS, SHOOTS & LEAVES Take a zero tolerance approach to poor punctuation and boring mains. Paper thin roots, cold smoked and paired with sweet mustard, asparagus, leaves, caper dust and celery thins.

LEMON SPONGE, LEMON CRÈME MARSCAPONE, VANILLA SYRUP, STRAWBERRY ICE CREAM, MARKET STRAWBERRIES, CANDIED WALNUTS A comforting and refreshing zingy

The strawberry ice cream adds a smooth richness with a touch of innovation to this beautiful dessert.

22 LEMON SPONGE, LEMON CRÈME MARSCAPONE, VANILLA SYRUP, STRAWBERRY ICE CREAM, MARKET STRAWBERRIES, CANDIED WALNUTS A comforting and refreshing zingy sponge topped with lemon crème mascarpone and drizzled with a vanilla syrup. The strawberry ice cream adds a smooth richness with a touch of innovation to this beautiful dessert. FINAL FLOURISHES Garnishes are an essential part of an elegant menu, rather than an afterthought. You will learn a number of techniques to create delicate yet flavourful elements that work within the context of your plate and with the components of your dish.

23 Day Four 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. SHARED PLATE Assorted cheese with pickles, fermented chutney and mustard ENTRÉE Red pepper and smoked shitake tartlets; seasonal leaves, olive crumb, balsamic reduction SWEET Verrines; exaggerated raspberry, chantilly, ginger, bitter chocolate

24 A TASTE OF Day Four... ASSORTED CHEESE PLATES Learn the art of creating spectacular tree nut cheese plates that have been fermenting in different ways to create an assortment of different flavours and textures. Paired elegantly with fermented chutneys and raw pickles, these are delicious fall back favourites for a shared plate and also makes an impressive centre piece for both festive and summer occasions.

BERRY, GINGER & CHOCOLATE VERRINE Learn how to create a great verrine with different flavours and texture explosions that will be a memorable end to the meal.

25 BERRY, GINGER & CHOCOLATE VERRINE Learn how to create a great verrine with different flavours and texture explosions that will be a memorable end to the meal. This is a perfect technique to master for entertaining as verrines can be prepared ahead of time, leaving you more time to spend with your guests or to focus on other courses.

THE ANTIGRIDDLE You will have an opportunity to explore how the antigriddle can

TARTLETS Crispy, savoury and satisfying, these red pepper and smoked shitake

gathering or elegantly dressed to become a focal point of a plate for fine

26 THE ANTIGRIDDLE You will have an opportunity to explore how the antigriddle can be used for both savoury and sweet creations in raw food fine dining. TARTLETS Crispy, savoury and satisfying, these red pepper and smoked shitake tartlets can be turned into a quiche to comfortably accommodate a casual, larger gathering or elegantly dressed to become a focal point of a plate for fine dining. CRUMBS & REDUCTIONS Taste sensations, these has been enjoyed with a wide variety of dishes.

Day Five 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

27 Day Five 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.

28 By the end of Taste, you will... T T T T T T T T T T T T 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 Completion for the Deliciously Raw Taste 5 day intensive.

Praise for Taste.. 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.

30 Praise for Taste.. 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 I now feel confident creating my own recipes and hosting a raw pop up dinner!

Praise for Taste... I discovered Deborah Durrant at her Raw Food demo while attending the 2013 London Vegfest. Her creations were truly inspiring.

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.

31 Praise for Taste... 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 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

32 Bonus One 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.

33 Bonus Two PROFESSIONAL PHOTOGRAPHY Gain professional photography of your creations to use on your website or blog.

34 Bonus Three STYLING GUIDE You ll receive Deborah s essential tips for plating and presentation that really has the WOW factor.

35 Bonus Four 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.)

36 Praise for Feast To work with Deborah has been one of my greatest experiences since starting with raw cuisine. She is truly a Raw Food Wizard, with an intricate knowledge and intuition when it comes to raw food! I was fortunate enough to attend her DESSERT training in 2013 and FEAST in And I went back home not only with binders full of delicious recipes, but with so much additional information and insight. I am still in awe about what I learned in just a few days. Deborah is a wonderful, warm and vibrant person, and she is very passionate when it comes to preparing and presenting food. And she is able to infuse us with this passion. She cares about our progress and is able to share all her knowledge in a simple and easy way, thus allowing each and every one to follow along, be it raw food novice or seasoned raw food enthusiast. I loved the open, relaxed atmospheres during the courses. Thank you Deborah, you are a wonderful teacher. Monika Wacker, Switzerland I am still in awe about what I learned in just a few days...

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.

37 Praise for Deborah 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 Deborah is not only teaching us to make DELICIOUS recipes, but we are learning to create our own "signature" recipes... Well she's showing us how to be a Chef, not only a "cook! I just LOVED both training DESSERTS & FEAST. Count on me for level II! Carole Zuccatti, Geneva, Switzerland

More Praise for Deborah The only training you need for the knowledge for your raw food journey. It will give you the confidence and the knowhow.

Deb explains and demonstrates throughout the whole course from recipes for breakfast, lunch, supper and treats.

Debbie Pryce Shrewsbury UK After having done lot of raw food courses, Deborah gave me the tools, rules and confidence to change recipes and to start making my own.

38 More Praise for Deborah The only training you need for the knowledge for your raw food journey. It will give you the confidence and the knowhow. Deb was excellent and very informative with a relaxed atmosphere. The course was very hands on. Deb explains and demonstrates throughout the whole course from recipes for breakfast, lunch, supper and treats. By the end of the course you will have a great understanding about flavour combinations, presentation and of course, raw food. Thanks Deb, you are the best! Debbie Pryce Shrewsbury UK After having done lot of raw food courses, Deborah gave me the tools, rules and confidence to change recipes and to start making my own. Heleen Jonker Netherlands I had a fantastic experience. It was a wonderful introduction to raw food. The course was suitable for every level and the small group size gave so many opportunities to observe as well as make the recipes. I have never tasted so many wonderful flavours and been encouraged to create my own. Thank you so much, I will be back! Janet Dullaghan UK

39 DEBORAH IS THE Nigella OF THE RAW FOOD WORLD ~Emma Berry, Beautiful Bakes

40 Location... Deliciously Raw Taste will be held at Demuths Cookery School, Bath. It is based in the centre of Bath in a wonderful Georgian building, with a modern purpose built kitchen, light and airy and with stunning views of Bath Abbey and Parade Gardens. Bath is a UNESCO World Heritage Site renowned for its Georgian architecture and Roman Baths. It is just 1 hour and 25 minutes from Paddington Station, London and the perfect location if you would prefer to come by public transport. There is also a direct bus from Heathrow Airport to Bath which runs 16 times a day, making Bath a great location if you are choosing to attend Taste and you live outside the UK.

YOUR Investment Early Bird Rate Ends Midnight Friday 20th March Full Pay: 1,497 - or - Instalment Plan: Four easy monthly payments of 397 After Friday 20th March Full price of the five day intensive

42 YOUR Investment Early Bird Rate Ends Midnight Friday 20th March Full Pay: 1,497 - or - Instalment Plan: Four easy monthly payments of 397 After Friday 20th March Full price of the five day intensive is 1,997 Instalment Plan: Four easy monthly payments of 547 N.B You can easily make this programme fee back with just one or two events! 2 x Pop up events: 2 x 20 people at 30 per head = x Fine dining evenings: 2 x 12 people at 45 per head = 1080 Limited to 6 people. I look forward to seeing you, Deliciously yours Deborah deborah@deliciously-raw.co.uk

43 Praise for Deborah I have to admit I felt slightly guilty investing in Deb Durrant s Feast Course. As I was already a Certified Raw Food Chef could I justify it to myself and more importantly my partner? I really wasn t sure what I d get out of the course especially as Deb had already given me loads of free advice. Sod it. I loved Deb and her food and wanted to go. So I went anyway. What I got was an amazing 5 days in a really tranquil setting surrounded by like minded people. All I had to do was enjoy myself messing with food, playing with ideas with no pressure to create the perfect product. It was just indulgent playtime. It is so worthwhile investing, time, money and energy sharing with people who are on a similar path. An unfamiliar ingredient is mentioned and a whole knew train of thought is generated. A huge unexpected gain was learning about the fine dining aspect of raw food. I had sort of dismissed it as not really being for me and not something I could use in my own business. How wrong was I? I loved the plating and realised how incredibly useful it is. Anyone who is selling food needs to be able to make it look good. Have you seen some of Deb s photos? She knows how to do it and although it might take a bit more practice before I can kneel at her photographic altar I now have some idea. Thanks Deb. Loved it. Rosie Tait

entertaining Advanced techniques for A 5 day intensive programme with Raw Chef Deborah Durrant Demuths Cookery School Bath, UK

entertaining Advanced techniques for A 5 day intensive programme with Raw Chef Deborah Durrant Demuths Cookery School Bath, UK A 5 day intensive programme with Raw Chef Deborah Durrant Demuths Cookery School Bath, UK or Harts Barn Cookery School, Longhope, Gloucestershire, UK Advanced techniques for entertaining Please visit http://deborahdurrant.com