Taking Classes in Raw Food?

[Soose]

Can others please share with me their experiences in the different classes available? In searching, I find everything from very basic intros to preparation for being a raw chef as a career, with prices running the gamut.

What is included in the basic $125 class I see advertised on Alissa's website?

Thanks, Soose

[gin3]

I was wondering this too! Have many of you attended one of Alissa's class or did you just use her book? There is a class offered near me but I don't have or plan to buy a dehydrator anytime soon and didn't know if the class would be beneficial for me, any thoughts?

[sprouts2go]

I took the $125 class with one of the people that teaches. She made 4 hours worth of dishes LOL. We were stuffed. No dehydrator was used during class nor were there any recipes from the dehydrator. The person used a food processor, and vitamix. I have made all the recipes from that class in my regular blender and mini processor so no high priced itmes were needed to reproduce them. I would guess that each one of the techers uses different recipes but I understood that class 2 has dehydrator recipes. I also saw that some people just teach summer ideas or desserts so there are choices.

[Eva]

Hey Soose! I teach Alissa's classes, and we have lots of fun. Level 1's a solid introduction to raw food, but I wouldn't call it too much more than that. It really does answer a LOT of the basic questions (such as "What the heck will I eat for dinner in 10 minutes?!")... but we don't sprout, make milks, or use the dehydrator. Most of the stuff in Level 1 can be done with very limited kitchen equipment.

We make mock salmon pate, spaghetti with marinara, fettucine alfredo, date nut torte, collard rollups, broccoli soup, and hmmm.... I'm forgetting something!

In Level 2, we do stuff like calzones, pizza, crackers. I do my very special recipe for bread crackers and talk about different bread and cracker recipes by people other than just Alissa. There is a lot out there -- and it's easy to screw up if you don't know what you're doing!

It differs depending on which teacher, but no matter what it's Alissa's "curriculum." I tend to change some of it up probably more than most and even do one-on-one classes on occasion. I have some modifications to a few recipes in both levels that have gone over better with the people in my classes. But they try them before the modifications too! And I discuss some of the changes people can make on their own depending on what they have in the fridge or easily accessible, or just their own taste preferences. I'm all about making recipes your own! I have been teaching my own curriculum for other classes (not Alissa Cohen classes) as well, so I would bet that I change it up more than most because of that...

But seriously, Level 1 and 2 are both fantastic, especially if you have a lively and lovely teacher around.

I hope that helps. I know you're far from me -- so will be taking a class with someone in your area (I would think!) -- but I'm just sharing my experience as a teacher in case it's useful to you. :)

[Soose]

(Sorry to be late replying. I sent my guys camping with their raw foods, then had to go out of town myself.)

Thanks, Eva. I appreciate the description of your classes. Couldn't find the curriculum on Alissa's website. Sounds like you make it a fun and lively class. :) You make the good point that experience eating and cooking raw is crucial to being a good teacher... someone who had just started and knew how to make a few basic recipes would not be able to pass on such a breadth of experience.

I guess I'm between level one and two? Needing a mix... some foods I feel I have enough experience in, having made them and incorporated them into our diet for several years. (Like green smoothies.) Others I'm just starting to use -- the dehydrator foods. I've tried sprouting several times but with mixed results. (I'm not just talking about growing alfalfa sprouts, but about soaking and sprouting my grains and making the breads and crackers. I also struggle with my son's taste -- for instance he objects to some of our recipes when made with sprouts that are going green.) And then there is the timing issue of starting foods early enough, and just managing a raw kitchen. I haven't found all the short cuts yet.

I think the closest classes are 4 hrs away, which isn't too bad for us. I will have to check into the teachers; there were two in that town. I suppose if I write them they would give me an idea of how in depth they will go. If I drive and pay, I want to attend a class that meets more of my needs in managing a kitchen and providing variety, not just how to make a few sample recipes. (Gee, I sound picky! lol)

Thanks so much! :)
Susan

[Eva]

Hey again Susan! Just had a level 1 class today. :) The most questions I got were about when I'm doing a level 2 and what, exactly, we'll cover! LOL -- I did get some food questions too, but that was the big topic of conversation!

I don't think you're expecting too much from the chef class. We talk about a lot of that stuff by default -- but -- I can't imagine going into a ton of detail on how to set up a kitchen in the basic class. I always always always talk with every recipe about how it could be changed depending on the season or what you have in stock.

Maybe one of the chefs close to you could do something special for you to make sure you get what you want? I recently had a level 1 with just 1 person because he is interested in working for a restaurant and wanted some specialty info. So, we shopped together, and I showed him how to pick the veggies and plan for several meals. And then we came here for the class. What I did to make it fair (enough) pricing for the 1-on-1 was that he paid for the food. I probably could have charged him by the hour, but it was fine for me to get paid for my time and have him cover food. The food can be expensive! (Level 1 recipes have some pine nuts, macadamia nuts and other expensive ingredients -- of course, we do talk about cheaper substitutes, because I don't even make the fancy recipes on my own too often that are so expensive!!)

Anyways, so maybe you could talk to someone about doing something like that for you? It would be more expensive, but could be well worth it to you!

Oh yeah -- and it sounds like the level 1 and 2 would be great for you -- but maybe it is good to ask the teacher about what they will cover. The only things that are definitely covered are how to make calzones, enchiladas, and the pizza crusts. How much detail on setup and the sprouting techniques will vary.

Have fun with it, whatever you do! :) Eva

[Soose]

Eva, thanks so much for sharing your experience and methods. (And sorry to be late replying -- very busy here the past few days.)

I think I might be looking for something a little more custom. I appreciate knowing what you cover in your classes so I can decide how to get the help I need.

I do need to solve some of the barriers with keeping my family all raw. Like yesterday and today. They just got back from being gone all week camping. I was out of town myself. Here we are and I have nothing beyond the simple raw fruits/salads. Yesterday, my son said he felt like he did not get any dinner (meaning a late lunch for us) and complained about being hungry. (I did send enough foods that they were both very satisfied while camping, thanks to the generous souls on this forum!)

My husband and I can eat simply, and in fact my husband is going to fast this week, but my son seems to need more attention and more prepared foods to satisfy him at this stage. I'm going to try a pizza crust for lunch. I'd best get working! :)

Thanks, Soose

[commoncents]

I've taken several classes in Raw food preparation. I took a four-class deal from a guy at my church that offered alot of really good dishes. He started simple and finished up with more complex dehydrator dishes.

I also took a class at a restaurant that was very good. I learned the dishes that they serve at their restaurant. This helped me alot.

There are lots of classes in my area so I have to be careful because sometimes I want to take them all.

I'm going to be taking a month-long course to become certified as a Raw Vegan Chef Instructor/teacher in July. I hope to learn quite a bit here and begin teaching and helped others to learn about Raw.

Each class really heled me to understand better what this lifestyle consisted of.

Best of Luck.

[Soose]

I'm going to be taking a month-long course to become certified as a Raw Vegan Chef Instructor/teacher in July. I hope to learn quite a bit here and begin teaching and helped others to learn about Raw.

Commoncents, this is an exciting goal! I am so happy for you! :) Do let us know how the classes are going whenever you can!

I think my son might want to train as a raw chef eventually, at least as a hobby. I looked online at the big long classes in California, and someone does one of them in Chicago as well which is closer to me. I was about to bite the bullet and travel but then found the first class is really a demo, not a hands-on class. I would like to participate in the food prep.

[Ha! I really just want to move in with someone for a week or two and see them manage their kitchen and menus. <G> Now, there is a book idea for someone!]

Soose

[commoncents]

Thank you Soose. I am definitely getting excited about the course. I will come back and let you know how it went.