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Check out some of the fabulous raw vegan dishes from Living Light’s recent Gourmet Chef students.

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Check out some of the delectable raw vegan dishes from Living Light’s recent Gourmet Chef students.

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Check out some of the tasty appetizers from  Living Light’s current Associate Chef and Instructor students.  All beautifully styled by Cristina Archila.

Avocado Carpaccio with Sesame Lemon Dressing

Fresh Zucchini Roll with Creamy Cashew Sauce

Zucchini Cups with Creamy Rosemary Sauce

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Jennifer Cornbleet

Wednesday April 6.

The day started with Living Light Chef Jennifer Cornbleet and her talk about marketing your classes and building  your client base.  I took the class in 2005 and thought it was good then. But 6 years later I realized how brilliant this talk is. This is absolutely wonderful and important information she is sharing, and to be very realistic, the truth is that it definitely works if you are willing to make the effort.

Zoom Burger

The students started to create their demos. They will be the chefs and raw food educators of the future, and the people who are going to carry the message and inspire people on the healthy path of raw cuisine and nutrition. The students were absolutely wonderful. I really was amazed. Then Cherie herself appeared.

cherie fruits of the mother

She is the First Lady of raw foods and¨she presented a perfect demo. While watching her, I realized why the students are doing so beautifully. They are getting a great and professional education and training while staying at the school, and that is provided with so much love and care. It is the perfect mixture to create the best results for each student.

The menu for lunch was:

Spinach Mushroom Quiche with salad & sprouts & Red Pepper Remoulade. This was way above my expectations and my taste buds made a trip straight to heaven…….:)* Speaking about the food, the evening menu was also delicious:  Zoomburgers with Hot Mustard, Cashew Mayo, Ketchup, Onion Rings, and Kale Coleslaw. All prepared by Living Light students, and totally the worth living for! I’m already looking forward to another day in this culinary Paradise.

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I was so impressed with the student’s demos yesterday!  They all put a lot of effort into becoming great teachers and did an amazing job!  Today they have their big test and then it’s graduation, complete with graduation cake – Chocolate Mousse Tart with Strawberry Coulis.  Yum!

Demo Coordinator Barbaraw excited about her slice of Chocolate Mousse Tart!

Some of our students are staying on for Gourmet Chef Certification for the next three weeks, and some are leaving us to go out into the world and spread the joy of raw foods.  One of our  students,  Alan White, is  doing both.

Chef and Instructor Graduate Alan White

He is dedicated to becoming a teacher, and he’s planning to go home and put his teacher training to use, then return for our Gourmet Raw Food Chef certification program. I’m inspired by his drive and ambition.  Alan has worked on several farms, including a coffee bean and macadamia nut farm in Hawaii.  He will spend some time honing the  chef skills he learned at Living Light while teaching his own classes, and then finish “gourmet” and the Dina’s Science of Raw Food Nutrition Series.  He was very inspired by Jennifer Cornbleet and plans to follow in her footsteps!  I wish him the best of luck in the future!

An After Graduation Group Photo

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Fruit bowls are complicated things.  My fruit bowl at home is a giant art piece made of many pieces of round metal and  o-rings welded together.  It’s huge, a full foot and a half in diameter at its widest point, which is good as it’s often overflowing with fruit, vegetables, legumes and squash.

When it is full it is vibrant and lush, a welcoming centerpiece on our dining table. Within this cornucopia may be firm produce like broccoli, radishes, and beets.  Denser fruits and vegetables add support to the bottom of the bowl.  There may also be a variety of soft fruits,  like tomatoes, plums and peaches.  These fruits are sweet and bright, a treat for the eye and palate. There are smart veggies that can bend a little here and there to fit in, like beans, peas and small peppers.  Then there are large ones that are hefty and take a lot of space, like butternut squash, melons and onions.  These you must be careful with, because if not placed correctly they will crush something below.  There are others that appear strong and tough, but are really soft on the inside, like avocados and oranges.

If I compare my dining room table to life, then my fruit bowl could be likened to many social situations—a classroom, restaurant, or busy kitchen.  Working with others within the constraints  of social and creative pressures, timelines, and other tricky situations can be challenging. Sometimes we bump each other, sometimes one of us gets moved, and sometimes we get crushed in the melee. But we keep coming back to these situations because when we work together and it’s good, we can create such beauty, and become a part of a really magnificent arrangement! We see that a lot here at Living Light. As our students come together, they learn the lessons of fruit dynamics and life.

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The student catered meal was a total success, with a large turnout of 42 people, including quite a few guests.

Student Chefs Lim Kang and Stephanie Schlosser taking a break to smile for the camera!

The food was great (menu below)  and the event ran  smoothly.  It was such a fun night!  I attended the dinner as a guest, and was able to see it from a completely new perspective.  Many Living Light employees attended, along with some family members of the  students.  Friends and family are always invited to the catered meal, but some of our students travel from far away, and their friends and family aren’t able to make the trip. It’s always exciting to have new visitors for the event.

Instructor Martine Lussier and student Sean Moylan going over the details for dinner

We had a surprise guest, Kimmy Everett, who is a Lifemax Independent Distributor.  She is in town to speak to the students on  Saturday morning about Lifemax’s product MILA and was invited by Cherie.

Student Dawn Bitterman had her son and daughter-in-law as guests.  They’ll be in town for the weekend, visiting from Martinez, California in order to support “Mom”.  They’re actually the reason why Dawn is here at school, since her son got into raw foods and inspired the whole family.  Dawn says that once she tasted raw chocolate mousse she was hooked, and now she’s becoming a raw chef!

Dawn Bitterman and her son at the Catered Meal

It was a beautiful weekend in Fort Bragg, bright, sunny, and surprisingly warm for January, and spirits were bright when guests tasted our delicious menu:

Student Catered Dinner Menu

A Light Mediterranean Menu of Live Organic Foods

Canapé

Golden Flax Shards & Almond Pesto Torte

Starter

Avocado, English Cucumber & Pepper Confetti Atop Chilled Gazpacho Soup

Entrée

Classic Caesar Salad

Organic Romaine Hearts, Tossed with Creamy Caesar Dressing, with Herb Croutons

Beverages

Hibiscus Cooler and Lemony Water

Dessert

Vanilla Ice Cream, Brownie Crumble, Chocolate Sauce, and Raspberry Coulis

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