RGI Chef Instructor Class is the foundation for all other RGI culinary certification programs. In this 14-day hands-on training in all aspects of gourmet raw vegan cuisine, students learn to prepare delicious, nourishing recipes without giving up the flavor, texture, appearance, or satisfaction of the cooked dishes they love. A variety of popular comfort foods are prepared, including fresh garden forest kebab, kofte, hummus delihgt, pasta, enchiladas, wraps, quiche, breads, pies, cakes, candy, and other gourmet delights.

Students also delve deeper into recipe development and recipe writing, flavor dynamics and gastronomy. The teacher training portion of the program includes organizing and presenting successful raw food demonstrations and learning how to give a professional culinary presentation.

RGI Chef Instructor Class is based on a standard of excellence and is highly regarded in the vegetarian, vegan and raw communities. This course is designed to assist one in achieving the highest level of competence, even though everyone comes into the program with a different level of skill and talent.

 

What You Will Learn:

  • Confident public speaking
  • Planning and presenting successful food preparation demos
  • Planning and organizing live food classes from A - Z
  • Finding potential venues and marketing your classes
  • Determining your fee structure
  • Finding potential venues and marketing your classes
  • Marketing and self-promotion

 

Use of kitchen equipment:

  • Knife technique: which knives are used for which tasks, chop, dice, mince, julienne, chiffonade, and various thickness' and styles of slicing
  • Shredding devices: spiralizer, spirooli and food processor
  • Common kitchen gadgets: garlic press, vegetable peeler, apple corer, microplane grater, and zester
  • Mandoline/V-slicer
  • Food processor and various attachments
  • High speed blenders
  • Dehydrators
  • Various types of juice extractors

Food presentation skills:

  • Consistent portioning
  • Making and scoring crackers
  • Creating even, nicely fluted pie shells
  • Food processor and various attachments
  • Plating
  • Garnishing

You'll also learn:

  • How to create various textures in a dish to enhance "mouthfeel"
  • How to choose ripe fruits and vegetables

Confident food prep of the following foods:

  • Variety of fruit and garden blends (soups), sauces, and salad dressings
  • Variety of fruit, vegetable, sea vegetable, nut, and seed dishes
  • Variety of classic dishes, including lasagna, enchiladas, teriyaki vegetables, burgers, quiche, zucchini hummus, dolmas, and more
  • Variety of pate's, dips, spreads, and butters
  • Variety of nut/seed milks, creams, and sweet or savory cheeses
  • Use of wraps as sandwich substitutes: sushi, cabbage, and lettuce rolls
  • Variety of desserts including pies, puddings, confections, sweet sauces, candy, muffins, and luscious non-dairy ice cream

Prerequisites: Curriculum I – Curriculum II