Celine Fernando – graduate level 1 training 2016
At the beginning of the chef training, Sayuri asked each one of us “what do you want to get out of the course?” I said without a doubt: “I want to learn all the secrets behind your famous desserts”. It was fantastic learning this but in retrospect, that was not the icing on the cake (pun intended). The paradox of it all is being dogmatic towards what one thinks is ultimately healthy is unhealthy. I’m really grateful to be in the company of plant based chefs and teachers who think this way. A sign of a very mature teacher is one who doesn’t shove information down the student’s throat (because of the training they were accustomed to) but empowers them to find their own balance through smart discernment and experimentation. A teacher who’s not so mature in the health and plant based culinary field is one who will focus on just food or the external stuff forgetting that health starts with cognition. I’ve encountered judgmental vegans who are miserable but people who eat processed food and so called “crap” like crazy but aren’t affected by it as much because mentally, they’re so positive, loving, and don’t do it as a form of self sabotage. Or even people who are yogis in the truest sense of the word but have never stepped on a mat or entered a shala!There are a gazillion other tools and human-created “permission slips” out there to be healthy and what I learned so ironically in a raw chef training is diet is only a tiny speck. Thank you Sayuri for making me discover what health is by expressing it in every way possible. I know we could have learned from you anywhere or in any way but the kitchen was a really great venue for all this. 😉
Noura El-Imam-graduate on 2016 level 1 training
“Signing up to Sayuri’s the Raw Food Chef training, I let go of any expectations that came with enrolling into a training and to simply enjoy the journey and process of creating heart healthy, vibrant, colorful meals and immersing myself into new professional and personal skills focusing on plant based meals. I was blown away with all the different cuisines that can be created using 100% raw ingredients and the standard ‘how to make nut mylk’ which I was always fascinated with but thought the process was a tedious one. Another fascinating section was the Chinese and Macrobiotic discussions and tonics along with getting super creative with the dehydrator. Sayuri made everything look simple with her clear communication skills and a pure representation of raw, vibrant, wholesome energy. She is an absolute joy and made everyday feel like it was a party – never stopped laughing or smiling around her which can make or break the energy of a training. Our closing ceremony was just as special as the opening circle where a Balinese priest closed our circle with a blessing and we cleared out all the past while walking away with a brand new ‘skill set’. Overall, an excellent intro into the plant based world and watching “strangers” eat and enjoy our food at the closing dinner party took our work to a whole new level. Highly recommend this training and Sayuri’s stellar team who will guide you professionally with a mega dose of laughter throughout 2 solid weeks.