Bali raw food chef training

 

Bali Raw Chef Training 

Level 1

Raw Living Culinary Arts

~ 2-week certification course ~

2018

25 Feb – 10 Mar  &   13 – 26 May   &    7-20 Oct 

@ Sayuri Healing Food in Ubud, Bali

You will be learning how to prepare the raw-living-luscious-worldwide-cuisine & useful-easily-appliable nutritional information with wide-open view with modern scientific perspective on raw & plant-based nutrition as well as ancient wisdom of Chinese Traditional Tonic herbal system & Eastern perspective.

You will be gaining not only certification but also full confidence to apply/integrate your knowledge into your daily life and full enthusiasm to share your passion to the world.

Through the experience we share together, we will re-connect ourselves to the nature to restore/reinforce the “health” & to find your own individual path for the sustainable radiant healthy lifestyle!

Dis-ease, is simply dis-harmony from the nature. If we can align with the universal energy, our body, mind & spirit functions perfectly how it should be. how simple is that. And what if “what we eat” is the easiest access for that alignment?

Why we eat? What is food? What are we made of? If we are the giving-off energy & vibration, why don’t we eat the light & higher vibration? …We are going to examine all those simple questions throughout the training.

My passion is to share, teach & remind us all that we all are the fountains of potential. You can do anything you want & you can become anything you want to become. Food is my tool to discover that, whereas for some people, it is painting, or singing, or playing music, or mediation etc. We are going to learn the tools to discover your true purpose, -dharma-, that you are here & now on this planet, to activate ourselves to reach our full potential, to heal our body, mind & spirit, for yourself and for all the other living beings. All that is possible from the simple act of “eating”!

From my experience with un-cooked food, it is all about playing around with the flavor, texture & colour! Preparing raw living food is, by far that I know, one of the most beautiful work/act that you can contribute to yourself and to the world. Your life becomes full spectrum of colors of fruits & flowers, full joy & excitement of vibrations through veges & plants, full appreciation& gratitude of being nourished by nourishing others by becoming bridge between them & mother earth. I will share all the tips to create the fun and vibrant raw dishes whether you want to recreate your old traditional dishes or create a totally new contemporary extravaganza. Guaranteed that you will end up being amazed how amazing you are!

Whether you are searching for the new beginning or your life, or wanting to be free from old paradigm, or seeking simply more knowledge in nutrition or more hands-on skills, or wanting to open your own health food shop or raw food café, we are here for you to serve/meet your individual purpose.

It is a whole life experience we are going to share together for us all to grow.

here is the last training photos in 2016, in 2017 jan & testimonial .

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DATES     

25 Feb – 10 Mar 2018

13 – 26 May 2018

7-20 Oct 2018

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LOCATION

Sayuri Healing Food in Ubud, Bali   www.sayurihealingfood.com

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PRICE

2219 USD
*Flight & accommodation is not included

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SAMPLE DAILY SCHEDULE

7:15-8: 45                                         Rest / Morning activation

9:00-10:00                                        Juice & fruits break

10:00-12:00 or 12:30                        Hands on un-cooking class

12:00 or 12:30                                   Brunch

14:30-15:45                                          Lecture

16:00-18:00 or 18:30                        Hands on un-cooking class

18:30                                                     Dinner

19:30                                                      Rest /documentary movie etc.

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INQUIRY

info@balirawchef.com or info@sayurihealingfood.com

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DETAILS

https://balirawchef.com/bali-raw-food-chef-training/

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MAX NUMBERS

16 people

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CALICUMUM

Practical skills:

Nut milk, smoothie & juice, its difference & formulation

Fermentation: coconut yogurt, cheese, kimchi, sauerkraut, kombucha, water kefir etc.

Dressing variation & formulation, how to adjust/fix its flavor

Healthy breakfast: chia porridge, granola, “butter” & bread loaf

Italian: pasta, sauces & dips, cheese, pizza

Mexican: taco “meat”, fruits salsa, guacamole, sour cream, cacao mole

Japanese: nori roll”, tuna” pate, jicama rice, Asian dressing

Indian: curry spices mixture, samosa, north Indian curry, biryani rice

Middle eastern: hummus, harissa, tabouli, falafel

American diner: burger, jicama wedges, BBQ ketchup, mayo & mustard

Thai: Pad Thai noodle & Thai spice mixture

Dessert: easy chocolate (without tempering), cheesecake & swirl technic, bliss ball, chocolate pie, carrot cake & frosting

Dehydration: crackers, salad sprinkles, samosa wrap, pizza crust, kale chips

Soups, dips, pate, spreads

Recipe understanding & create your group masterpiece

Soft cheese and its plating & presentation, flavor combination

Jamu – traditional medicinal tea from Indonesia- & healing herb

 

Lecture:

What is raw living food and why

Fermentation, soaking & activating & sprouting

Superfood

Food combining

Alkaline and acid

How to manage raw kitchen pantry

Safe usage of equipment

Knife skill & its safe usage

How to balance the flavor

Complementary flavors, ethnic flavor & its formulation, food evaluation

Understanding the each character of sweeteners and finding the best for your own need

Unique character of each thickeners & binders

Dehydration how to & wise usage & tips for recycling

Clever food recycling not only to waste any food but also transform into wow-dish

Herbs & spices identification & its usage

Western perspective (overview of Macronutrients and Micronutrients)

Important role of fat: Omega 3 & 6

Phytonutrients, antioxidants

Introduction to Eastern perspective

Tonic herbal system :3 treasures – Jing, Chi, Shen, “Adaptogen”

Tonic herb individual details & its formula to support raw food diet & other purpose.

 

Extra features:

Spirulina farm trip, to see the process of cultivate & harvest the best tasting freshest spirulina

— http://balispirulina.com/

Raw chocolate factory tour to see the whole production & tasting the freshly ground warm chocolate

–http://bigtreefarms.com/

Raw food restaurant kitchen tour & its raw chef’ s special tasting lunch plate

Watch food related documentary

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Included
Delicious living food brunches & dinners, abundant tropical fruits and juice at Sayuri Healing Food

Morning activation (meditation / yoga & physical activities / sharing) – a few days in a week

1 day lunch out

Manual book & recipe book

Certificate of Completion on Level 1 Raw Living Culinary Arts

*Please note that you will receive the “certification of completion” of 2 weeks intensive raw food chef training. Although it is not national license, it proves your knowledge & skills to apply for the same filed. I will provide the recommendation letter when requested.

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Not included

1 dinner out — will be on your expenses on the day (when we go to the excursion).

There is 1 day off (from study) in the middle of the course. (no meal will be provided on this day)

Flight and accommodations are not included.

 

 

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BOOKING & PAYMENT

Please email us to check the availability & we will send u the application form &Payment instruction.

info@balirawchef.com or info@sayurihealingfood.com

Please note that your position is secured when we have received your full investment.

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CANCELLATION POLICY

  • IF YOU CANCEL THE PARTICIPATION:

Please note that there will be no refunds or discounts for arriving late, leaving early, flight cancellations, travel delays or illness. If you cancel your participation in the event for any reason, the refund policy below will apply, with no exceptions. To protect yourself further, we strongly encourage you to purchase travel insurance.

Cancellation policy

Refund applies as follow,

More than 8 weeks before the start of the retreat: 100% refund less the 10% handling fee.

4 to 8 weeks before the start of the retreat: 50% refund less the 10% handling fee.

Up to 4 weeks before the start of the retreat: no refund will be given.

  • IF WE CANCEL THE EVENT:

In any circumstance, we reserve the right to adjust the program (i.e., replace a facilitator).

In the unlikely event that we must cancel the event due to the illness, emergency, death, natural disaster or political upheaval, etc., the alternate dates will be offered. Registrants unable to attend on the alternate dates will receive a full refund.

We cannot however compensate you for airfare & accommodation fee or travel costs incurred. To cover these risks, we highly recommend you purchase travel insurance.

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NOTE & TRAVEL INSURANCE

  • We accept no liability for loss, damage, injury or illness, which may occur during the retreat. All students are strongly recommended to have their own travel insurance to cover any loss or injury, including repatriation if necessary.
  • We are limited 16 students. And the practical skill class will be in a group of 4 people x 4 groups.

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ARRIVAL & DEPARTURE
welcome meeting at 5pm on the 1st day followed by the welcome dinner. Please make sure to arrive some time before 5pm!

We will have closing circle on the last day and finish the event around 11:00.

No class on arrival day nor departure day.

 

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AIRPORT PICK UP

We recommend arranging the airport pick up taxi with the accommodation that you will be staying. There s also a official taxi right outside of the airport. Below is my friend taxi driver list. Please contact directly via email if you want them to pick you up.

Kadek     pangkungbali@yahoo.co.id              (he has nice homestay in hanuman street as well)

Ketut (galang wijaya) galangwijaya1993@gmail.com  (he offer amazing balinese farm cooking classes as well)

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VISA

You can get visa upon arrival. If you are only staying within 1 month, it is free. If you may extend, it is best to get the visa to purchase at the cost of around 25-30 USD. Note that the rule changes sometime, please check on Internet before your travel.

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Team

Sayuri Tanaka

 

  • Owner Sayuri Healing Food Cafe
  • Cookbook Author
  • Raw-Vegan Food Chef & retreat and raw food chef training facilitator

 As a raw, vegan & macrobiotic chef, Sayuri offers you an experience of what it’s truly like for your body to be nourished and your heart to be opened through healing food. As a teacher she shows you the simplicity of physical and spiritual transformation through the food choices we make. This knowledge has taken her around the world to share with others for over the past decades. She has catered for many yoga retreats in India, Bali, Europe, Australia, North and South America, studied at some of the great academies and learned from well-known raw food chefs. From this experiences and being a dedicated yoga practitioner herself have given her a greater understanding of preparing foods for yogis and each individual needs.

Based in Bali, the healthy lifestyle destination, her raw vegan restaurant, “Sayuri Healing Food” is a leading edge of that scene and it is continuously inspiring many visitors from all around the world.

Read more about Sayuri Healing Food: www.sayurihealingfood.com  

She runs “Sayuri healing food” raw food chef training in Bali, where she shares her passion by teaching easily-applicable raw living food preparation combining with plant-based nutrition, Chinese Tonic Herbs & Eastern perspective. It is her nature & passion to assist individual journey to re-discover each gift of who you truly are through retreats & trainings that she facilities around world and in Bali.

She is the author of several cookbooks. She has a magic of making could-be-intimidating raw food preparation into simple & encouraging, and she inspires readers to discover how making food can be so much of fun, creative, and heart-nourishing.

Find more about her cookbooks : www.amazon.com/author/sayuritanaka

She says, “When it comes to raw food, it’s all about the flavor, texture & color! Play around it, have fun & be creative! Your excitement, inspiration & love that you put into – that is the true nourishment! “

Visit her website for more bio, healthy recipes and to see her teaching schedule.
www.sayurihealingfood.com  (Cafe, Raw food /yoga classes in Bali)

FB page : Sayuri Healing Food
INSTAGRAM: sayuri_healing_food

 

 

Eléonore Julius

  • Raw food instructor, vegan cookbook author, certified naturopath, homeopathic practitioner, and holistic nutritionist.
  • Former Matthew Kenney Culinary instructor.

Many roads and detours led Ella to a high raw vegan lifestyle. She grew up in France, Europe’s home of gourmet cuisine, and moved to Germany to study and work in the world of international IT-marketing. At her first yoga class in 2004 she met vegan activist Sharon Gannon and David Life and quickly learned about the horrors of the food industry. From then on she consciously chose a healthy and vegan lifestyle to bring more peace and loving-kindness into her life. She trained to become a certified naturopathic practitioner (German Heilpraktiker), focusing on homeopathy and holistic nutrition. In 2010 Ella quit her successful 20-year career to travel and start her internationally read blog, www.foodcircles.org sharing stories and recipes for a socially fair, ecologically sustainable, healthy and fulfilling way of eating and living. In April 2014 Germany’s leading Christian Verlag published her first vegan cook book, “Internationale Klassiker Vegan.” Ella lived in a sustainable community in the Bavarian Forest in Southern Germany for two years, where she worked as a facilitator for the German Pachamama Alliance and catered for yoga retreats.

Ella has made food her spiritual practice. She believes that spreading love and kindness to others starts with what you put into your mouth every day. Sourcing wholesome and seasonal plant-based ingredients from farmers and producers in the area she lives in is her passion. Ella believes that honest relationships and organic produce from real soil heal and nourish us better than anything produced in slavery or wrapped in plastic. She puts loving-kindness and a healing intention into all her dishes and strives to prepare deliciously satisfying food for body and soul alike.

After experiencing the magic and detoxing power of a raw vegan diet, Ella embarked on a journey to learn to prepare raw food professionally. She took her first month-long Raw Chef training in 2012 in Bali with Sayuri at Radiantly Alive and in 2014 was running the nutrition and raw chef theory workshop classes. That year she also started her journey with gourmet raw chef Matthew Kenney, taking his Fundamentals of Raw Cuisine course in California. In May 2015 Ella started teaching Fundamentals and Advanced Raw Cuisine for the Matthew Kenney Culinary academies in Venice Beach California and Hua Hin Thailand. When not onsite, she was an online instructor for the month-long Raw classes, Culinary Nutrition and Plant-Based Cooking. After the acquisition of the Matthew Kenney Academies by PlantLab, Ella taught a Plant-based Pastry and Desserts pop-up in Paris and the raw chef trainings in Barcelona. Now Ella is back in Bali and very excited to teach with Sayuri again. When she is not traveling to teach, Ella lives in the South of France.

 

Arif Springs

  • jamu & local Tonic herb specialist
  • raw food chef 

Arif Springs is a jamu & local tonic herbs specialist and raw food chef, and has been presenting at workshops and food festivals around Indonesia and the world. His passion is sharing people how easy it can be to enjoy a healthier diet via the simple, plant-based ingredients.

Originally from Sundaland, West Java, Arif was born to a traditional family where he learned grassroots ways to heal people through herbs and spices. Since moving to Ubud, Arif has specialized in the world of raw cooking, which allows him to combine the organic food skills of his upbringing with his unique artistic flair. He worked as the head chef at Fresh, the acclaimed raw and vegan restaurant in Ubud and consult many other healthy cafes & restaurants.

He and his work has been featured on video and TV, EatAway, and SeeBeNow, and he is regular presenter at many food festivals.

Currently, he runs his jamu & Local Tonic herb business called DJAMOEKOE translates as “My Jamu”. He is passionate on introducing the traditional Javanese grandmother’s ancient healing recipes using traditional local tonics.

He is spreading his knowledge through his regular cooking class at Sayuri Healing food and many Food Festival.

www.arifsprings.com

Follow DJAMOEKOE on Facebook.