OUR OFFERINGS

THE PROGRAM

Raw Gourmets International Culinary Arts & Hospitality Intsutite (RGI )was created to meet the increasing interest in plant-based cuisine and the art of its preparation. Our raw and vegan culinary school emphasizes the use of whole, organic, unprocessed, plant-based foods to achieve healthy, aesthetically refined and flavorful cuisine. Intimate classes and personalized instruction allow for a successful integrated hands-on experience, within our own organik farm where we custom designed, state-of-the-art classrooms. Students stays in campus where we have organic farm in Kartepe / KOCAELİ, TURKEY

RGI offer a variety of courses emphasizing the art of plant-based cuisine. Curriculum employs a modern, creative approach structured so that students build on their techniques as they progress through courses. Students from around the world study with Chef Mehmet  while learning to execute innovative raw and vegan cuisine at the highest level. RGI extensive, refined instruction is based on structured and classic building blocks of culinary programs coupled with experience and passion.

TURKİSH / MEDITERANIAN STRUCTURE WITH INNOVATIVE TECHNIQUES

RGI graduates gain the expertise to create healthy, aesthetically refined and flavorful raw and vegan cuisine. The foundation of instruction, based on knife skills, flavor and texture balancing, as well as artful plating, together with cutting-edge equipment and innovative techniques, make RGI academies unlike any other plant-based culinary programs in the world.

RGI has been lider World wide in RAW /VEGAN curriculums, outstanding instruction, and the expertise of Founder, professional Chef Mehmet Ak. Courses are in line with his Turkish background, unlike many plant-based culinary academy educators who are self-taught or mentored by others who have not studied in professional culinary programs.

AN OPEN-MINDED APPROACH TO CREATIVITY

RGI encourages students to explore a passion for raw and vegan cuisine through the real world applications of designing menus and writing recipes from scratch.  Instructors promote creativity instead of teaching recipes with pre-measured and limited ingredients. Instructors support student ingredient choices and allergies by teaching how to make adjustments and improvise when working with seasonal and local produce. Chefs often run out of specific produce, spices, ingredients or are restricted by their geographic region or access, it’s crucial to know how to substitute and improvise.

Raw and Vegan Culinary School – Retreat Center

INDIVIDUALIZED WORKSTATIONS AND CUTTING EDGE EQUIPMENT

Traditional culinary programs typically require multiple students to share the same crowded workstations and equipment. We designed our classrooms with individual stations and limit class sizes to not compromise the educational experience. Individual workstations and access to cutting edge equipment enhances comfort, creativity, and allows for hands on learning.