Become a Raw Pastry pioneer

pastry chef Level two: advanced raw pastry chef certification

Previously known as ‘Seduce’

Place: Forest of Dean, UK

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 -

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

Level Two builds on the skills and techniques gained in LEVEL ONE RAW PLANT-BASED PASTRY CHEF PRACTITIONER. You will develop your skills and creative flair to develop practical experience in raw desserts, sweet and savoury pastries with multiple components.  

You will spend your week learning advanced techniques and skills and finishing by pioneering your own pastry project. 

Participants will learn how the dehydrator, sous-vide, Paco jet, isi-whip and chamber vacuum can be used to achieve a variety of flavours and textures.   

Level Two aims to:

  • Provide you with expert knowledge in advanced innovative raw pastry preparation, techniques and formula balance.

  • Enable you to gain experience of advanced applications of plated desserts and pastries with multiple components including different textures, enhanced creams, frozen desserts, gel work and advanced decorations. 

  • Hone your skills to craft pastries with exquisite presentation that could be used as part of a buffet assortment, decorated cakes and presenting plated desserts.  

Vegetarian Society Approved

On successful completion of the course, participants will receive Advanced Raw Chef Practitioner Certification Level Two 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

Formula balance and blueprint adaptation

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

Enhanced pastry pantry preparation

Elements of show-stopping plated pastries and desserts

Precision layer work and manipulations

Sweet and savoury pastry

Butter pastry, shortbread, tuille and baklava, feuilletine

Infusions of fruits and creams  

Salted caramel, chocolate, coulis, custard, cream-based, liquid gels and sabayon style  

Perfumed syrups and sugars   

Advanced applications of gels and aqua faba  

Enhanced sorbets, semi-fredos, cultured ice-creams and creams, 

Savoury Pastries

Savoury galettes

Savoury turnover

Building complex multi-component 

beautifully plated desserts


Precision work 

Use of sous vide and compressor for desserts

Whipping and pacotising

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.  

  • 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.

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
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”

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

Become a modern Raw Pastry Pioneer with Deliciously Raw

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