Living Light Diary Day 2 – Sharpen up Your Knife Skills

My first few days here in Fort Bragg have been a whirlwind of activity – all fun.

Raw Food FUNdamentals was the first class. We were all completely surprised when Cherie Soria (founder of Living Light Culinary Institute and author of Raw Food for Dummies.)
stepped in to the culinary studio to welcome us. She even taught part of the class and us held a Q&A session with us.

The instructors demonstrated 14 different items starting with sprouting. They even showed us how to plant and grow wheat grass in your kitchen. They made raw soup, walnut pate, lettuce wraps, Sauerkraut, non-dairy cheese, smoothies, raw crackers, raw brownies and more.

Starting the second day we were required to wear our chef coats and restrain our hair. So there was a bit of a shopping frenzy in the Marketplace as well tried on the different styles of coats and hats.

Day two was focused on knife skills. Once again Cherie Soria taught the morning session of the class. (It was video taped for a future online version of the class.)

We spent the whole day slicing vegetables in a million ways – we even “filleted” a bell pepper and “veneered” a cucumber. Next up – The essential of Raw Culinary arts.

The video here is a brief look at the first two days of the program.

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