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Archive for the ‘Science of Raw Food Nutrition’ Category

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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The Group Dynamics have certainly changed in class!

Last week the students were struggling a bit, while learning a lot about who they are and how to deal with each others’ personalities. There were some groups who had challenges, and although  everyone in the group would agree that they were growing and learning, there were times when it was tough.  As a teacher I want to guide students and provide structure, while giving them room to develop, thrive, and cultivate their own ideas.

The students rotate groups about once a week. They weren’t supposed to change groups until Tuesday, but by Monday this group was chomping at the bit, so we changed groups early and what a difference it has made!

Yesterday the groups finished 10 minutes early during every hands on session.  Some groups finished 30 minutes early and were  helping other groups.  The students are really happy and working as a team again, and they’ve learned a lot about how to work together in a group setting.  Everyone is smiling today.  This self knowledge is priceless in the work place.  I feel very confident that this group is going to go out into the world and do great things!

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So those of you who are regular followers of the Living Light blog may recognize my name.  I am Amber West.  I’ve done a variety of

Amber

things here at Living Light.  It all started when I moved to Fort Bragg with my partner Alex.  I had looked at going to school at Living Light a few years back, but didn’t have the money to do it then.  After we moved I found myself frequenting the Café more and more, you know to pick up a quick desert or try out a new yummy salad, and soon enough I was signed up for classes!  After I graduated from the Associate Chef and Instructor Program I was dedicated to get a job at Living Light.  Soon I was working as an Enrollment Specialist, guiding future students on what classes to take and how to get to Fort Bragg.  That’s how you may know me – I used to write in the Living Light blog! After awhile I started teaching weekend classes with the Pastry Chef, Meagan Ricks, who is a Gourmet Chef Graduate and with another Enrollment Specialist and Gourmet Chef Graduate, Mary Sandkamp.  We had a lot of fun teaching those 3 hour classes and making lots of new recipes; so much fun that after awhile there was a whole troop of us doing it!

Some of the Weekend Teaching Crew

Then Cherie approached me about doing an Internship in order to learn how to teach our introductory class, the FUNdamentals of Raw Living Foods.  She was looking for a team of people to take it on the road to major cities around the globe.

Some of the FUNdamentals on the Road Crew

I was pretty excited about this opportunity, so then I became an Intern.  I have since completed all of the Science of Raw Food Nutrition classes and am working on the Gourmet classes.  In the summer of 2010 my partner and I were talking about moving a bit closer to family, so I sadly informed Living Light that I wasn’t going to be able to work in the front office anymore because we were planning to move back to the San Francisco Bay area. Once again Cherie contacted me, asking if I would be willing to do some work from home, so I became a second assistant to Cherie, helping to edit and write articles and curriculum for classes.  Then at the end of the year Cherie asked if I could train to teach the Associate Chef and Instructor class, for the times when either Jennifer Cornbleet or herself are not available to do it.  So now in 2011 I get to come back and visit everyone at Living Light nine times!  I have to say that I’m pretty excited that I just can’t seem to get away from this place!

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