PATISSERIE PROGR AMME

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Dwayne Chapman
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1 5 DAY R AW A N D L I V I N G P L A N T - B A S E D & B OTA N I C A L PATISSERIE PROGR AMME

2 A five day raw chef intensive in making the most decadent and delicious raw plant-based desserts, sweets and patisserie on the planet.

3 A FIVE DAY INTENSIVE PROGRAMME WITH RAW CHEF DEBORAH DURRANT MONDAY 19TH - FRIDAY 23RD OCTOBER 2015 HARTS BARN COOKERY SCHOOL LONGHOPE, GLOUCESTERSHIRE UK

Imagine being able to eat imaginative, indulgent, deliciously decadent raw desserts every day for the rest of your life, knowing that they are not only

4 Imagine being able to eat imaginative, indulgent, deliciously decadent raw desserts every day for the rest of your life, knowing that they are not only good for you, but that you and your friends, family or clients can eat them feeling guilt-free and emotionally nourished every single time? WELL, YOU CAN.

It s well known that raw and living foods are great for your health and your waistline, but what most people don t know is that they can easily be just as rich and indulgent as any dairy and egg

5 It s well known that raw and living foods are great for your health and your waistline, but what most people don t know is that they can easily be just as rich and indulgent as any dairy and egg laden dessert. The desserts that we will make on this five day professional patisserie intensive use the most spirit-lifting fruits, nuts, seeds, cacao (raw chocolate) and natural sweeteners that are more delicious actually, than anything ever discovered within the cooked realm. Traditionally, rich, cooked and processed patisserie can leave you feeling weighed down both in your body and your mind, but these won t... In fact, they will add a whole new dimension to your diet and feed that part of you that loves to be indulged and feel naughty! Not only that, you will be learning new processes and techniques that will enable you to unleash your creativity to a whole new level.

6 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 plant-based 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 and 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. MEET YOUR TRAINER

7 WHY WORK WITH ME? All modesty aside, if you ve tried any of my recipes already you ll know that everything I make is delicious first and raw second. If you haven t tried any of my recipes, you can try any of the free recipes on my website to get a flavour (sorry, no pun intended) of the kind of food I make. Since 2005, I tried to eat a high raw diet, but I kept returning to my most favourite cooked foods. What changed things for me was learning how to make the most amazing and delicious raw foods that taste so good that people don t even think about the fact that they are raw. I pride myself on making raw twists on cooked classics, and my family and friends prefer the raw foods I make, finding them much more satisfying and full of flavour. I have also developed 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 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 am one of very few people in the world to have completed Matthew s Professional Applications programme. What that means for you is that I can teach you some pretty cool techniques. If you don t know Matthew, he founded Pure Food and Wine in New York and MAKE in Santa Monica, and currently has Plant Food and Wine in Venice, CA, White Lotus Miami and The Gothic in Belfast Maine. I worked at the Gothic in Maine after my training and can also bring to our work the experience of a professional kitchen. Matthew also has a string of raw food books to his credit. I really am proud to say that I have trained with the best.

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

breathing, and yet to the uninitiated her talent can seem unfathomable.

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

8 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

9 INTRODUCING...

Entice is the ultimate five day multi-dimensional intensive to providing you with all of the technical know-how so that you can make plant based patisserie yourself, as well as putting together your

10 Entice is the ultimate five day multi-dimensional intensive to providing you with all of the technical know-how so that you can make plant based patisserie yourself, as well as putting together your own creations. Running from Monday 19th - Friday 23rd October 2015, Entice is suitable for anyone who loves raw food and wants to make plant-based patisserie and desserts to impress and wow their friends and family, or for raw food teachers who want to expand their repertoire would like to learn to make a variety of patisseries such as cannelloni, tarts, ice creams, sorbets, Genoese sponges, gels, crumbs, wafers and custards to see just how fabulous plant based food can really be.

This is hands on training (not a demonstration based class) set in a beautiful cookery school overlooking rolling hills where you will have your own workstation and be able to make the dishes I show

11 This is hands on training (not a demonstration based class) set in a beautiful cookery school overlooking rolling hills where you will have your own workstation and be able to make the dishes I show you and learn how to develop them to suit your own and your clients palate. It will also give you ideas to develop for products that you can develop for market. You will learn the architecture of creating fabulous patisserie and show stopping desserts. These will be highly adaptable recipes and techniques for your own patisserie creations. There will be emphasis on new techniques, experimentation and visual presentation.

12 Entice 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. A raw lunch will be provided every day. The programme runs from 10am 5pm, Monday to Friday.

13 You will learn the architecture of creating fabulous patisserie and show stopping desserts...

This is for you if......you want to learn how to make deliciously decadent and super healthy raw food patisserie to WOW yourself, your friends and family.

14 This is for you if......you want to learn how to make deliciously decadent and super healthy raw food patisserie to WOW yourself, your friends and family....you are a raw food, health or culinary professional who wants to expand their repertoire and show people just how fabulous raw food can really be....you would like to gain extra income from supplying raw, plant based, vegan and gluten free catering catering and entertaining.

...you simply LOVE all things indulgent, naughty and delicious and can think of nothing better than to spend 5 days making, eating and enjoying the best raw desserts that life has

15 ...you simply LOVE all things indulgent, naughty and delicious and can think of nothing better than to spend 5 days making, eating and enjoying the best raw desserts that life has to offer....you are prepared to invest in learning how to make the most delicious and nutritious food possible....you know it s YOUR time to live the raw food lifestyle of your dreams!

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!

16 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 schoccolatta.com

17 DAY ONE: PANTRY, PANTRY PREPARATION AND DEHYDRATED PASTRIES

Day One focuses on pantry preparation for the week and introduces the art and science of plant based desserts including raw flours, sugars and setting agents.

18 Day One focuses on pantry preparation for the week and introduces the art and science of plant based desserts including raw flours, sugars and setting agents. It also concentrates on advanced preparation techniques, how to add crunch to patisserie plus we will start the process of exploring how pastry recipes are put together and developed.

DAY ONE 10am Welcome The raw patisserie kitchen The art and science of plant based desserts Raw flours, sugars, setting agents Pantry preparation: flours and Irish

19 DAY ONE 10am Welcome The raw patisserie kitchen The art and science of plant based desserts Raw flours, sugars, setting agents Pantry preparation: flours and Irish moss paste Creating your own signature cookies Lunch Adding crunch: Crumbs and wafers Candied nuts and praline Macadamia shortbread Cannelloni shells 5pm Programme close

A FLAVOUR OF DAY ONE SESAME CANNELLONI WITH ORANGE FLOWER CREAM The softness of the cream against the sweetness of the orange flower gives this sesame cannelloni a celestial lightness which will take

20 A FLAVOUR OF DAY ONE SESAME CANNELLONI WITH ORANGE FLOWER CREAM The softness of the cream against the sweetness of the orange flower gives this sesame cannelloni a celestial lightness which will take precious little time to devour. CANDIED FRUITS The jewel-like colours of candied fruits can be achieved without refined sugar and high temperatures. These can be boxed and given as gifts or as decorative finishes for your sweet creations to give them the extra knockout factor.

21 DAY TWO: PASTRIES, ICE-CREAMS AND FRUIT CARPACCIOS

On Day Two you will create some delicious and versatile plant based pastries that can be used for a variety of different types of desserts and teatime treats such as Danish Pastries and Stollen.

22 On Day Two you will create some delicious and versatile plant based pastries that can be used for a variety of different types of desserts and teatime treats such as Danish Pastries and Stollen. You will also learn to make creamy ice creams with sticky nougatine, coconut sorbet, how to create cylindrical shapes which have the wow factor and finishing touches such as fruit carpaccios and marinated fruits.

DAY TWO 9:30am Programme begins Danish apple and raisin rolls Stollen Sesame cannelloni with orange and star anise cream Coconut macaroons Lunch Lime

23 DAY TWO 9:30am Programme begins Danish apple and raisin rolls Stollen Sesame cannelloni with orange and star anise cream Coconut macaroons Lunch Lime kombucha ice cream with sticky nougatine and coconut sorbet Creating your own ice cream flavours Fruit carpaccios and marinated fruits 5pm Programme closes

A FLAVOUR OF DAY TWO DANISH APPLE AND RAISIN ROLLS Gorgeously uplifting, these delightful pastries can be filled with a range of different fillings.

24 A FLAVOUR OF DAY TWO DANISH APPLE AND RAISIN ROLLS Gorgeously uplifting, these delightful pastries can be filled with a range of different fillings. Something for laid back weekends and for tucking into lunchboxes too. MARINATED AND MACERATED FRUITS Delicately spiced and super juicy, these mouth-watering confections are all encompassing bliss. Easy to serve with ice-creams and custards or just beautiful on their own. Learn to make the ultimate satiny dairy-free ice-creams studded with fruit and chocolate and served with fruit syrups that are so glossy and shiny that you could almost mistake them for lip gloss.

25 DAY THREE: THE GENOESE SPONGE

26 On Day Three you will learn the art of creating light raw Genoese sponges with a variety of different flavours and cream fillings. You will also learn how to create finishing touches such as beautifully iced cupcakes, praline dusts and caramel glazes for maximum flavour and impact.

27 DAY THREE 9:30am Programme opens The technique of making a raw Genoese sponge Giotto sponge Double Belgium chocolate sponge Lunch Praline mascarpone cream cake with praline crust and caramel glaze Lemon cupcakes with lemon cream icing 5pm Programme closes

A FLAVOUR OF DAY THREE DOUBLE BELGIUM CHOCOLATE SPONGE Dense, intoxicating double chocolate Belgium sponge with cacao rich serenity and glorious healthy fillings is a complete spot-hitting

28 A FLAVOUR OF DAY THREE DOUBLE BELGIUM CHOCOLATE SPONGE Dense, intoxicating double chocolate Belgium sponge with cacao rich serenity and glorious healthy fillings is a complete spot-hitting accompaniment for a hot drink. Perfect to share with friends or to eat on your own maybe snaffling a slice or two mid-afternoon. This is bound to become fall-back favourites and is also perfect for those with dairy and gluten allergies too. GIOTTO SPONGE Whether you make food for others or to please yourself, this is layers of coffee and chocolate mousse with coconut cream on a light sponge base. You won t have any left over. LEMON CUPCAKES WITH LEMON CREAM ICING Aerated, lemony and light, these are cupcakes that are joyful and triumphant at any time of year.

29 DAY FOUR: CRÉ ME PATISSERIE

30 Day Four focusses on creating plant based crème patisserie such as different flavoured and textured crusts, light cremes, custards and meringues. We also explore the sous vide for desserts and learn how to create finishing touches such as edging, gels and fruit cascades.

DAY FOUR 9:30am Programme begins Crème patissiere, custards and coconut meringue Fruit jams, toffee, salted caramel and syrups Crème catalan Blackcurrant mousse cake

31 DAY FOUR 9:30am Programme begins Crème patissiere, custards and coconut meringue Fruit jams, toffee, salted caramel and syrups Crème catalan Blackcurrant mousse cake Lunch Crumbed cheesecakes Strawberry tarts Bitter chocolate and olive tarts with liquorice ice cream and mandarin gel Using the sous vide for desserts 5pm Programme closes

32 A FLAVOUR OF DAY FOUR CRÉME PATISSERIE There is something about créme patisserie that signifies an occasion. These chic raw creations are finished with jams, fruit glazes, crémes, custards, chocolate and berry cascades. So beautiful and impressive as a centre piece for parties, gatherings and feasts. STRAWBERRY TARTS Deeply delicious, this is a rich butter pastry tart with melted dark chocolate coating. Fresh strawberries on a non-dairy whipped cream and custard finished off with a gleaming strawberry gel. CHEEKY CRUMBED CHEESECAKES Comforting yet luxurious, these raw cheesecakes are lusciously perfect and the ideal centre piece for any occasion. A professional chef told me that he would never have believed that these weren t laden with cream and sugar, they are that good!

33 DAY FIVE: PARFAITS AND CHOCOLATES

34 The final day incorporates more advanced techniques such as using the isiwhip for lightness and tempering chocolate to achieve a beautiful snap and finish to your confections.

DAY FIVE 9:30am Programme begins Sous vide fruits and coconut parfait White chocolate yoghurt with prune puree Using the Isiwhip: Light chocolate mousse

35 DAY FIVE 9:30am Programme begins Sous vide fruits and coconut parfait White chocolate yoghurt with prune puree Using the Isiwhip: Light chocolate mousse Lunch Dense hazelnut cake with pinot noir poached pears and vanilla crème anglaise Tempering chocolate Moulded chocolates with soft centres. 5pm Programme closes

A FLAVOUR OF DAY FIVE LIGHT CHOCOLATE MOUSSES & FRUIT PARFAITS Parfaits with raw chocolate and fruit but with no whisking, no yolks, no whites and no raw egg makes them perfect for children.

36 A FLAVOUR OF DAY FIVE LIGHT CHOCOLATE MOUSSES & FRUIT PARFAITS Parfaits with raw chocolate and fruit but with no whisking, no yolks, no whites and no raw egg makes them perfect for children...and everyone else for that matter. All-encompassing bliss in a spoonable form. DENSE HAZELNUT CAKE WITH PINOT NOIR POACHED PEARS AND VANILLA CRÉME ANGLAISE Something to get your teeth into; chewy hazelnut sponge with juicy pears and a light vanilla custard cream. Who says that raw food is all about salad? DELECTABLE FILLED CHOCOLATES Chocolate can be taken to new heights without the aid of a sugar thermometer. Smooth, melting and real proper chocs that are so worth making yourself. You ll be able to take your healthy creations home to give as gifts and be ready to try out your skills for the festive season.

38 BY THE END OF ENTICE, YOU WILL Have the knowledge and technical know how to make a range of impressive patisserie for all manner of occasions. Gained valuable knowledge on how to create different textures and flavours and the purposes of different raw ingredients so you can put together your own raw creations. Have learned some essential tricks of the trade to ensure that making patisserie 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. Be supported to develop your own signature style which will help you stand out in the crowd. 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 pastries for every occasion. Take your skills to a whole new level and have a whole new level of inspiration. Receive a Certificate of Achievement for the Deliciously Raw Entice Professional Plant based Patisserie 5 day intensive, approved by the Vegetarian Society, UK.

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.

39 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 evelyncribbin.com

40 BONUS ONE... A COMPLETE RECIPE BINDER You ll receive a complete recipe binder of the 40+ recipes to take away and use in your own kitchen. BONUS TWO... STYLING GUIDE You ll receive Deborah s essential tips for putting together plant based patisserie that really has the WOW factor. BONUS THREE... 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.)

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.

42 PRAISE FOR FEAST... 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

43 MORE PRAISE FOR FEAST... I ve attended a number of different raw food courses and workshops over the years but nothing quite like Feast. To be fully immersed in raw food for 5 days with a passionate and inspired chef like Deb is truly a life changing experience. For anyone who s been thinking about doing something like this for a while, I would say just go for it! The course was so much more than I could ever have imagined and the knowledge gained absolutely invaluable. My Feast manual has become my raw food bible and constant companion in the kitchen. The best part is, not only did I learn so many new recipes and techniques, but more importantly I gained the confidence and knowledge to start creating my own raw food recipes. And all of this whilst having loads of fun and spending time with a fantastic group of like minded people. I can t wait to do it all again and will definitely be back for the Sweet and Pastries training Cheryl Thomson "I met Deb in Santa Monica, CA in 2013 and knew then and there that if the opportunity ever came to me to study more about raw food under her that I would jump at it. Yes, she's that good! A self proclaimed "foodie" with literally years of working with raw food under her belt, she's worked hard at bringing deliciousness to this cuisine. And, she's succeeded! My opportunity to learn first hand from Deb came in October 2014 when I attended FEAST. I travelled halfway around the world to take this course and interestingly, I was not the only one that came from afar to be there. How good was it? This five-day course (and another four days of private instruction) filled in SO many holes from my previous raw food chef training (read I learned lots!). Heck, the soup template alone was worth the time and money spent! But what I appreciated most was the willingness and generosity on Deb's part to share her years of experience and hard-fought-for knowledge freely with all the attendees. The full FEAST binder that she presents to each person is a testament to that. She packed into five days what I can only describe as a gift... " ~ Janet, Canada

44 LOCATION... Entice will be held in Harts Barn Cookery School, Longhope, Gloucestershire, UK. The Cookery School is a beautiful space with big picture windows overlooking rolling hills in the borders of Gloucestershire and Herefordshire adjacent to a farm shop and artists studios. With the ancient Forest of Dean on your doorstep and only a few miles from Wales and the breath-taking Wye Valley, if you would like to make this part of a longer stay, I can recommend local cottages and accommodation. Due to the location of Harts Barn Cookery School, it is advisable for you to bring a car so you can get the most out of visiting this beautiful and rural location.

45 YOUR INVESTMENT... Early Bird Rate Ends Midnight Friday 24th July 2015 Full Pay: 1,497 - or Instalment Plan: Four easy monthly payments of 397 Six monthly payments of 277 After Friday 24th July 2015 Full price of the five day intensive is 1,797 Instalment Plan: Four easy monthly payments of 497 Limited to 10 people. I look forward to seeing you, Deliciously yours Deborah deborah@deliciously-raw.co.uk Photography: Dawn Langley

Treat Yourself. Body & Soul SWEET. to a weekend intensive in making delicious raw foods to nourish you

Treat Yourself. Body & Soul SWEET. to a weekend intensive in making delicious raw foods to nourish you Treat Yourself to a weekend intensive in making delicious raw foods to nourish you Body & Soul SWEET A 2 day weekend intensive programme with Raw Chef Deborah Durrant Bath, UK I have yet to meet anyone