The journey to your own raw deli business starts here

Level one: raw Deli chef practitioner certification

Duration: 5 days (38 hours) | Place: Forest of Dean, UK

You should be so proud Deb. I’m so lucky to have changed my career because of you.
— Elaine Douglas, Belfast, UK -

enhance your deli skills


The impact it had on me as a person and on my career was defining.

- Jo'anna Vella, Malta

Raw Deli Chef Level One is for those who wish to start their own raw cake and patisserie business, selling cakes into delis, to order or at stalls and food fairs.

Throughout the training you will develop you own range of cakes and patisserie including a duo-flavoured cheesecake, complex slices and a multi-component raw layered cake, macaroons and truffles.

Level One Raw Deli Chef Practitioner Certification aims to:

  • Provide you with expert knowledge in preparation, techniques and formula balance for cakes and patisserie products.

  • Enable you to gain experience of patisserie with multiple components including different textures, buttercreams and advanced decorations. 

  • Hone your skills to craft raw decorated cakes, slices, cheesecakes and patisserie.

Vegetarian Society Approved

On successful completion of the course, participants will receive Raw Deli Chef Practitioner Certification Level One approved by The Vegetarian Society.


Deepen your knowledge and enhance your skills

Skills you will learn

The raw deli chef kitchen

The art and science of pastries and patisserie

Formula balance and blueprint adaptation

Skills for beautiful presentation 

Principles of taste and flavour balancing 

Pastry chef mathematics

Cake size calculations

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

Working with dietary restrictions 

Filled and finished cookies

Ishler Tortchen

Chequerboard cookies

Genoese sponge cakes


Marbling and zebra cakes

Jellies, jams and marmalades

Buttercreams, ganache

Multi-component bars and slices

Macaroons and truffles

Elements of show-stopping patisserie


Candying, brittle, dusts and flavoured syrups

Mirror glaze 

Precision layer work and manipulations

Cookies, filled cookies and chequerboard cookies

Layered sponge cakes and iced cup cakes

Marbled and zebra cheesecakes

Multi-component bars and layered slices

Macaroons and truffles

She doesn’t just teach ‘recipes’ she trains you to know what ingredients and components are needed to recreate your favourite cooked dishes – she instils you with the knowledge, knowhow and intelligence to go forth and start creating – rather than just copying.
— Jo Helesfay-Evans, UK -

Who attends?

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

  • 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

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

To work with Deborah has been one of my greatest experiences since starting with raw cuisine. She is truly a ‘Raw Food Wizard.
— Monika Wacker, Switzerland -
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”

The live experiences have individual workstations and small group sizes.

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

Find out how to start your exciting raw deli business

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