Become a modern raw pastry chef

pastry chef Level one: raw pastry chef practitioner certification

Previously known as ‘Entice’

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

A huge unexpected gain was learning about the fine dining aspect of raw food. I had sort of dismissed it as not really being for me and not something I could use in my own business. How wrong was I?
— Rosie Tait, UK

Deepen your knowledge and enhance your skills

fruit tart.jpg

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

- Jo'anna Vella, Malta https://www.josdelights.com

Previously known as Entice, Level One is a live training for anyone who wants to be able to make raw plant-based savoury plant-based pastries and complex impressive desserts.

It aims to provide you with a highly practical experience in the mastery of skills and techniques required of a raw modern-day plant-based patisserie chef of complex plated desserts and savoury raw plant-based patisserie.  

Level One aims to:

  • Give you deep knowledge of raw ingredients and methods that can be used in place of traditional baked flours, sweeteners, binding agents, settings agents, fillings, creams and caramels whilst learning a wealth of core and extremely adaptable recipes.

  • Develop your skills in the craft, planning, shaping, layering, glazing and precision work, so you can develop beautiful presentations of complex sweet and small savoury pastries and fine dining plated desserts 

  • Provide you with a solid foundation elevate your raw plant-based pastry work for entertaining and events.

 
Vegetarian Society Approved

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


 
 

Deepen your knowledge and enhance your skills

Skills you will learn

The raw pastry chef kitchen

The art and science of plant-based desserts

The art of plating and presentation 

Skills for beautiful presentations

Principles of taste and flavour balancing 

Developing depth and layers of flavour

Raw chef mathematics

Working with dietary restrictions 

Use of advanced raw food kitchen equipment; slicing tools, sous vide, compressor, paco-Jet, Isi-Whip   

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

Pastry pantry preparation

Elements of show-stopping plated pastries and desserts

Sweet and savoury pastry

Reductions and concentrates

Soft meringue, mousse and ganache

Purees  

Jellies, jams and marmalades

Perfumed syrups and sugars   

Precision layer work and manipulations


Marbling

Ice-creams and sorbets

Crème brûlée

Dehydrated sponge and layered cakes

Tempering chocolate  

Savoury

Bread and toasts

Open sandwiches and tartines

Tarts

Sweet

Complex multi component desserts

Assembling and finishing touches

Sponge, crunch, creams and texture

Cannoli, hoops, sails and stacks 

Whipped textures, mousses and aerated sauces

Wafers, candying and dusts

Cascades 

Dehydration 

Precision work 

Use of sous vide for desserts

Whipping and pacotising


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 - www.schoccolatta.com
 

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 this programme.

 
 
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”
 
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) - https://petecohen.com/

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

Become a modern Raw Pastry Chef with Deliciously Raw

 
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