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Posts Tagged ‘graduate’

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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Sunday April 17.

Now, when I am heading home from the culinary paradise Living Light, I have to share one thing with you. I came here very well updated and I work with a lot of raw people that are always a step ahead with all the new things when it comes to raw material. So coming back to the school again, 6 years after my graduation, and joining a class, I honestly did not know what to expect. And I have to say: I am soooo amazed how well updated they are at the school. They have their “heels” where most of us have our “toes” when talking about raw materials in raw food. I enjoyed every minute of my stay, and I learned more than I could ever imagine.

 My return to the school was a 50 years birthday gift from friends and family and it was the best gift ever! I’m going home with my head filled with sooo many new ideas. And with some of them I could not wait and already tried out at the Living Light Inn kitchen where I stayed. To all you graduated students: I really encourage you to come back and update your knowledge and get new inspiration. It is every minute and penny’s worth. I am so grateful!  Thank you Cherie, you are the best. Martine and Vinnette, you take teaching to a new level, helping us to take our ideas out of our heads and plate them beautifully on the dish spiced with LOVE. And the biggest bonus is:  lots and lots of new lifelong friends. To all the staff and kitchen angels: TAKK¨*•.¸¸☼ (means “thank you” in Icelandic).

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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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