2 Day Raw Gourmet Course

You can’t afford to miss this incredible 2 day intensive course, which promises to be informative, tasty & lots of fun. This is Matt’s first visit down under so don’t miss him!

Join Matt Samuelson during this once in a lifetime 2 day intensive course, which provides a unique opportunity to learn from one of the few world-class Raw Food Chefs and teachers. Matt is the Head Chef/Teacher at the ‘Living Light Raw Gourmet Culinary School’ in the USA. Matt has been a Celebrity Chef to the Stars. In this 2 day intensive course you will experience gourmet living cuisine at its best. We will cover some of the beginning stages of recipe development and continue into advanced skills.
STRICTLY LIMITED to 50 PEOPLE ONLY!!
BOOK NOW..LIMITED SEATING!

You will learn how to:

Create Italian Mediterranean & Italian flavors:
From living cuisine and many simple techniques and secrets within Matt’s vast award winning Raw Gourmet Cuisine recipes.

Discover a whole new world of taste:
The magic of creating fabulous innovative plant based living cuisine for optimum health, well-being and rejuvenation!

Dozens of superb culinary presentations:
Will show you everything you need to know to create a wide variety of delicious, Mediterranean & Italian inspired living cuisine recipes.

Sample freshly made dishes:
Taste sensations including appetizers, tropical fruit smoothies, clear and creamy soups, sauces, spicy salads and salad dressings, simple and complex entrées, and dips, wraps and rolls, and amazing exotic desserts.

Learn sprouting techniques:
Using the equipment and supplies for a raw food kitchen. Even if you are an expert professional chef, you will encounter a whole new world of food preparation skills that are special to living cuisine – currently considered one of the most innovative cuisines out there in the culinary world.

Get ready for a new culinary awakening with a Master Raw Gourmet Chef!

What You Will Learn…..

• Preparation:
Introduction into basic preparation techniques, blending, massaging, wilting, marinating, soaking, and sprouting

• Tools:
Introduction to the basic equipment and supplies used in a raw food kitchen food.

• Intuition:
Understanding flavour dynamics

• Sensation:
Creating ethnic flavors by using traditional herbs and spices

• World Cuisine:
Introduction into ingredients flavors and textures of Italian & Mediterranean flavors and how to recreate them in living cuisine

• Breakfast:
Tropical breakfast dishes and exotic fruit smoothies

• Sauces:
Italian and Mediterranean marinades, condiments, and sauces

• Salads:
Mediterranean Salads including Italian flavors in the Raw; Italian herb dressings for beautiful Salads.

• Pasta substitution:
Zucchini Pasta with a trio of sauces including Pesto, Marinara & Macadamia Nut Alfredo.

VENUES

Brisbane Saturday 27th & Sunday 28th February 2010

TIMES

10am - 4pm

PRICES

Only $397 including GST

Early Bird Bookings NOW…only $357 including GST!! (Ends January 29th 2010)

BOOK NOW TO SECURE AS WE ARE VERY LIMITED IN SEATS!!