First step for raw food chef trainingHands on - Flames DownTM!
Chef Training Module One
n this entry-level class, you will discover the magic of creating fabulous organic raw vegan cuisine for optimum health and rejuvenation! Dozens of superb culinary presentations will show you everything you need to know to create a wide variety of delicious, easy-to-prepare raw recipes. You will sample freshly made raw taste sensations, including appetizers, fruit smoothies, soups, sauces, salads and salad dressings, simple entrées, patés, wraps and rolls, nut milks, dehydrated goodies, and amazing desserts. Use the equipment and supplies for a raw kitchen. Even if you are an expert professional chef, you will encounter a whole new world of food preparation skills that are specific to raw cuisine. Raw Culinary Creation Course is your first step toward a new culinary awakening!
* Course will include fundamental "how-tos" of living food prep from A-Z.
* Several recipes and dishes in all categories will be showcased and prepared with lots of yummy samples to try!
* Information on kitchen set-up, equipment use,and knife skills/safety will be discussed.
* Plus, special topics will be covered including:
Sprouting, fermentation, recipe development, food combining and tricks of the trade for transitioning into a more living foods lifestyle.
All classes held at Cousin's Incredible Vitality- LIVE Eatery, Emporium & Education in our new Vegan Raw Culinary Art School.
While nearly all of the islands in the Caribbean offer mouthwatering dishes, countries in the French West Indies typically draw travelers who place the enjoyment of fine wine and French and Creole cuisine high on their vacation list.
Like Martinique, Guadeloupe signals its status as an overseas territory of France through its fine cuisine. As it has done on so many other islands, French food has mingled with African, Asian, and Carib influences to create the culinary melange that is Creole. Emphasizing powerful spices, local fish and vegetables, and tomato based sauces, Creole cuisine offers a savory alternative to the more traditional French fare found in Guadeloupe. Visitors with a hankering for other types of food will also find a variety of international cuisines served on the islands.
Traditional French cuisine on the island ranges from lobster profiteroles and foie gras, to rack of lamb, red snapper, and pork medallions. Herbs such as thyme and a variety of cream sauces are used with flavorful results. The heavy influence of French cuisine is also found in the availability and popularity of wine. Diners can pair their game dishes and fresh Caribbean seafood with wine from around the world.
Fusing traditional French cuisine with local ingredients and the influences of African, Asian, and Caribbean culinary styles, Creole is the ubiquitous Caribbean cuisine. Local ingredients used in this cuisine include plantains and christophenes, as well as chadron (sea urchin), ouassous (freshwater crayfish), chatrou (octopus), langouste (lobster), lambi (conch), land crabs, and a number of types of fish.
Popular items featured in Creole cuisine in Guadeloupe include accras (fritters made from cod or vegetables), calaloo (an herb soup made with bacon and a spinach-like leaf), migan (bananas and breadfruit), souskai (green fruits with lime and hot pepper), and féroces d'avocat (a very spicy salad of avocado, cassava, and salted cod). Hot sauces such as sauce chien spice up island dishes significantly. Colombo (curry) preparations are popular on the island with (cabri) goat, pork, or other meats. Boudin (spicy blood sausage) is found alongside other meats, including rabbit, opossum, dove, and chicken.
If Creole is the ubiquitous cuisine in the Caribbean, rum is the most popular drink. The main islands of Basse-Terre and Grand-Terre have several distilleries. Marie-Galante, with its plentiful sugarcane, has several distilleries that produce rum that ranks among the best in the region. Popular rum concoctions include ti punch, made with rum, sugarcane syrup, and lime; planters punch, made with rum, sugarcane syrup, fruit juice, and pomegranate syrup; and shrub, made with rum and orange peels. In Grand-Terre, Damoiseau has award winning white, amber, old, and vintage rums. On Marie-Galante, distillers include Distillerie Bellevue, which makes strong and potent rums; Distillerie Bielle, which makes white, chocolate, coconut, and other rums; and Distillerie Poisson, which produces the highly regarded Rhum du Père Labat. Whether you favor fine French wine or a fruity rum cocktail, the drinks in Guadeloupe will hit the spot after a day of hiking in the national park.
With French, Creole, Indian, Italian, and other cuisines available throughout the islands, travelers have a culinary cornucopia to choose from as they dine in Guadeloupe.
Like Martinique, Guadeloupe signals its status as an overseas territory of France through its fine cuisine. As it has done on so many other islands, French food has mingled with African, Asian, and Carib influences to create the culinary melange that is Creole. Emphasizing powerful spices, local fish and vegetables, and tomato based sauces, Creole cuisine offers a savory alternative to the more traditional French fare found in Guadeloupe. Visitors with a hankering for other types of food will also find a variety of international cuisines served on the islands.
Traditional French cuisine on the island ranges from lobster profiteroles and foie gras, to rack of lamb, red snapper, and pork medallions. Herbs such as thyme and a variety of cream sauces are used with flavorful results. The heavy influence of French cuisine is also found in the availability and popularity of wine. Diners can pair their game dishes and fresh Caribbean seafood with wine from around the world.
Fusing traditional French cuisine with local ingredients and the influences of African, Asian, and Caribbean culinary styles, Creole is the ubiquitous Caribbean cuisine. Local ingredients used in this cuisine include plantains and christophenes, as well as chadron (sea urchin), ouassous (freshwater crayfish), chatrou (octopus), langouste (lobster), lambi (conch), land crabs, and a number of types of fish.
Popular items featured in Creole cuisine in Guadeloupe include accras (fritters made from cod or vegetables), calaloo (an herb soup made with bacon and a spinach-like leaf), migan (bananas and breadfruit), souskai (green fruits with lime and hot pepper), and féroces d'avocat (a very spicy salad of avocado, cassava, and salted cod). Hot sauces such as sauce chien spice up island dishes significantly. Colombo (curry) preparations are popular on the island with (cabri) goat, pork, or other meats. Boudin (spicy blood sausage) is found alongside other meats, including rabbit, opossum, dove, and chicken.
If Creole is the ubiquitous cuisine in the Caribbean, rum is the most popular drink. The main islands of Basse-Terre and Grand-Terre have several distilleries. Marie-Galante, with its plentiful sugarcane, has several distilleries that produce rum that ranks among the best in the region. Popular rum concoctions include ti punch, made with rum, sugarcane syrup, and lime; planters punch, made with rum, sugarcane syrup, fruit juice, and pomegranate syrup; and shrub, made with rum and orange peels. In Grand-Terre, Damoiseau has award winning white, amber, old, and vintage rums. On Marie-Galante, distillers include Distillerie Bellevue, which makes strong and potent rums; Distillerie Bielle, which makes white, chocolate, coconut, and other rums; and Distillerie Poisson, which produces the highly regarded Rhum du Père Labat. Whether you favor fine French wine or a fruity rum cocktail, the drinks in Guadeloupe will hit the spot after a day of hiking in the national park.
With French, Creole, Indian, Italian, and other cuisines available throughout the islands, travelers have a culinary cornucopia to choose from as they dine in Guadeloupe.
Culinary Arts and Food Technology Open Day