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Posts Tagged ‘fort bragg’

Living Light Gourmet graduateAfter working in the music entertainment industry for 14 years coordinating volunteer security and site crew operations, Natalie Cottrell switched careers and began working at the Noyo Food Forest Learning Garden as the volunteer coordinator. The availability of farm fresh produce helped Natalie decide to get back into her original passion—creating amazing food.  Natalie is working to bridge the gap between the local schools’ meal programs and the Community Support Agriculture.

Get to know Natalie Cottrell in Living Light’s Chef Spotlight.

Chef Experience: How did you get interested in raw foods?
Natalie Cottrell: I have always loved eating the fruits & veggies that my family either gathered or grew! Now I work at the local community garden, the “Noyo Food Forest Learning Garden” as the volunteer coordinator. The enthusiasm of everyone involved and the amazing availability of farm fresh veggies and fruits have helped me re-recognize my original passion- creating amazing food.

CE: How long has raw food been a part of your diet?
NC: I have always recognized the importance of eating raw, and I have always known that the rawest ingredients usually are indicative of the freshest and tastiest, and I am big on fresh!

CE: How has raw foods changed your life?
NC: Learning that there are a whole lot more options for vegetarian, vegan and raw meals has totally blown the roof off of my previous belief that salad is the usual raw meal. There are so many variations and original ideas that are exciting and healthy to boot! I can’t wait to teach my community how to recreate their favorite foods and genuinely improve their diets, and overall health!

CE: How did you find out about Living Light Culinary Institute?
NC: I live here in Fort Bragg, so when anything new comes our way, I look into it. I recall the locals wondering if this new “hippy dippy raw place” was going to make it. It only took one time for me to try the un-tuna sandwich and the sea palm salad- I was HOOKED!!! I turned all my friends onto the newest place in town!

CE: When deciding on a school, what were the major factors that played a part in your decision? What were you looking for?
NC: First and foremost is the location. Second, the price- a totally affordable and amazing education! But, truth be told, I am attending the Institute on a grant as part of the Mendocino Private Industry Counsel’s back to work retraining program. I was actually looking at the CIA in Napa Valley, but the cost was way too much for me in my current financial situation.

CE: What was your first week at the Living Light Culinary Institute like?
NC: Mind Blowing!!!!

Living Light Gourmet Student creation CE: What is your favorite dish that you have created so far?
NC: I really get excited about the recipes that are developed by us- the students, but I am loving the Mediterranean flavors that we are exploring…
Oh Goodness, and probably the lemon custard tarts…or the…

CE: What was so special about raw foods?
NC: Come on…food that tastes that awesome is not only raw but good for me too?

CE: Which Living Light courses are you most looking forward to taking? Why?
NC:  I am truly ready to take this (education) to the next level by attending the nutrition and the marketing courses. Perhaps some pastry arts…

CE: What is your typical day at school like?
NC: Challenging and exciting and yummy!!!

CE: What do you like most about attending Living Light?
NC:  A few things. The level of absolute professionalism is astounding. I am receiving an exciting education that will enable me to get into the fresh new world of eating raw! I am already being approached with job offers! The future looks very bright! The folks that run the place are great people, and not only to learn from and work around. I guess that the best thing I love about living Light is the way I feel from when I walk into the door, and later when I reflect on my day and what I learned- while I do my homework!

Living Light Gourmet Student creationCE: What is the most challenging?
NC:  Recipe development- but I did not come here to do stuff I knew how to do; I came here to learn and work! I want my skills to be razor sharp and on the cutting edge- some of these job offers are from people that are pretty progressive…that makes it even more of a fun challenge! Gotta keep up with the rest of the world!

CE: Where do you see yourself after graduation from Living Light Culinary Institute?
NC:  I haven’t decided on any one thing- my true calling is feeding people and sharing with them what there is here in Fort Bragg, as far as fresh food sources in our community. I have no doubts about being absolutely prepared though!

CE: What advice do you have for anyone thinking about a career in the raw food nutrition?
NC:  Living Light is a solid approach to the world of raw cuisine. Do it!

Living Light Culinary Gourmet GraduateCE: Where do you see yourself five years from now and what path will you take to get there?
NC: I will be an educator and chef, privately and with other chefs in assorted adventures. I will definitely be busy!

Natalie was born and raised in Fort Bragg, California.   She is a recent graduate of Living Light’s Gourmet Raw Food Chef Certification™.

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Over the next two months, Living Light will be taking its FUNdamentals class on the road. This class is the foundation of all our other classes – our flagship, as we like to call it. It’s absolutely packed with information about raw culinary arts and is designed to give anyone the base upon which to make a lifestyle change to whole, living, planet friendly foods. But is this base enough?

Most recently, we took FUNdamentals to San Diego where it was taught by two of our shining stars: Alicia Ojeda and Brenda Hinton. I spoke with one of our recent graduates, Kristen Johnson, about her experience both at the class in San Diego and how it led her to Living Light. Kristen grew up in San Diego, so she combined a trip to see her family with the opportunity to give Living Light a try. She and a friend attended the class and were impressed with both of the instructors’ knowledge and love for Living Light. Alicia brought the history to life while Brenda explained how the school works and what it can do for you. Both Kristen and her friend left the class with a kindled passion for raw foods – and Kristen with the intention to learn more.

Kristen is now a certified Associate Raw Food Chef and Instructor and Raw Pastry Chef. When she returned home to Brooklyn, New York after the FUNdamentals class, she got to work right away – putting her new knowledge into practice. But she knew she needed more. Her journey began at an “on the road” class, and in just a couple months’ time it included a Living Light certification. Fabulous!

Whether you’re as driven as Kristen or if you just want to get your feet wet, keep an eye on our website for a FUNdamentals class on a road near you. It’s a great way to get started and will send you home ready to do your own sprouting, juicing and more. And who knows – it may begin a raw culinary education that will change your life path forever.

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Enchiladas con Chile Colorado

At Living Light, the students connect in a very beautiful and special way. Here you find like minded people on a similar track in life. I am from Iceland, and now, 6 years later, I still have contact with several of the students and teachers I met when I came here the first time. In them I’ve made lifelong friends. Some have been to visit me and we’ve taught classes together, and some are staying in touch on Facebook or by e-mail. All the rest have their place in my heart. One of the wonderful things about the Associate Chef course, is that we experience amazing international dishes with students from all over the world.

DolmasFirst dish is Enchiladas with Chili Colarado sauce, and the next are Greek Dolmas and Horiatiki….mmmm goodness from the raw food kitchen. We certainly enjoy sharing the wonderful good together, and repeat the Living Light “family prayer” before each meal.

Through this food and this family

We give ourselves strength to hold ourselves high

In the Light that surrounds us

And is within us

For this is the water

Of the Spring of Life!

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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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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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