Level two: advanced Raw Chef Practitioner Certification

Previously known as ‘Feast Two’

Duration: 4 days (30 hours) | Place: Forest of Dean, UK

Deborah is an inspirational leader who has inspired me to not enter another faddy diet but to change the whole way that I look at food and how it features in my life for my life and wellbeing.
— Lisa Tregale, UK

Deepen your knowledge and enhance your skills

Deliciously Raw Class

“The raw knowledge and skills she shared with me has been a pivotal experience in my life.”

Kristyn Carroll, Park City, USA

Level Two provides you with the knowledge and technical know-how in the principles of advanced raw and living plant-based cuisine.

Building on the techniques and processes you learned in Level One, you will develop your skills and techniques to enhance the range of main meals and every day raw plant-based foods that you eat. You will also learn techniques to improve the depth of flavour such as advanced stock making, reductions, cold smoking, using the sous vide and culturing foods. 

Level Two aims to:

  • Provide you with applied practice in advanced raw food preparation including use of the sous vide, low temperature cold-smoking, advanced stock-making, reductions, concentrates and culturing.

  • Enable you to demonstrate skills and techniques in flavour development, texture development, intertwining flavours and recipe building drawing on a broad range of international cuisines and styles, 

  • Develop your aptitude for precision work, recipe development and beautiful plating to assist you to develop your creative flair. 

Vegetarian Society Approved

On successful completion of the course, participants will receive Advanced Raw Chef Mastery Certification Level Two approved by The Vegetarian Society.


Deepen your knowledge and enhance your skills

Skills you will learn

Advanced principles of taste and flavour balancing 

Developing depth and layers of flavour

Creating comforting flavour profiles

Formula balance and blueprint adaptation

Building a dish

The art of plating and presentation 

Raw chef mathematics

Working with dietary restrictions 

Use of advanced raw food kitchen equipment; slicing tools, sous vide, cold- smoking, ice cream maker, Pacojet  

Correct preparation and use of flours, sweeteners, fats, oils, acids, thickeners, binders, setting agents and stabilisers

Enhanced raw stock-making

Reductions and concentrates

Infusions and foams

Fermentation and dehydration

Precision work and manipulations

Advanced sauces, dressings and marinades

Flowers and herb vinegars

Advanced raw soup-making

Plant-based dairy: cream, ice cream

Pancakes, poppadums, crepes and wraps

Menu planning


Appetisers and snacks

Multi-component main meals and world cuisines 

Multi-component desserts

Market box challenge

Fermentation and dehydration 

Precision work and advanced slicing 

Sous vide


Pastry work

Plant-based pastry: sweet and savoury pastry


Advanced fermentation

Relishes, condiments, sauces

Breakfasts & beverages

I have yet to meet anyone as infinitely creative with decadent raw food recipes as Deborah Durrant. I would wholeheartedly recommend without hesitation.
— Karen Knowler, “The Raw Food Coach”

Who attends?

People attend the Deliciously Raw LIVE programmes for different reasons. Here are just some of them.  

  • Raw food enthusiasts and hobbyists who want a practical experience in making more delicious raw food

  • Health and wellness professionals who would like to incorporate plant-based raw food into their practice or repertoire    

  • People thinking of launching a new catering or food business

  • New career, second or third career seekers who would like to explore healthy raw plant-based food

  • Qualified chefs of any level wishing to increase skills and knowledge in raw plant-based vegan cuisine

  • Chefs working in health, fitness, retreat or hotel spas 

  • Personal chefs, luxury yacht chefs or chalet chefs looking for ideas and inspiration 

  • Food bloggers, food writers and food stylists

  • People starting a career as a professional plant based and/or raw chef

  • People interested in eating more raw plant-based food as a growing trend and would like to learn to incorporate more raw plant-based food into their everyday

  • People wanting a deeply practical experience after online training.  

We recommend that you complete Raw Chef Level One or the online Diploma in Raw Chef Mastery Level One before enrolling on Level Two.

If you are interested in delicious raw food then there is no one better than Deborah. Quite simply her food is fantastic.
— Pete Cohen, Author, Motivational Speaker and Weight-loss Guru (GMTV) |

For a prospectus, enquiries and programme dates, please contact us through the contact form below

Unleash your creative flair with Deliciously Raw

Name *
Please state which course(s) you are interested in and few details about you

 more from deliciously raw