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80/10/10 Simply Delicious Culinary Skills Week - Parts 1,2,3

80/10/10 Simply Delicious Culinary Skills Week - Parts 1,2,3
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80/10/10 Simply Delicious Culinary Skills Week

August 30–September 7*, 2013

Washington State

*includes arrival and departure days

80/10/10 fare is revolutionary for its simplicity and ease in the kitchen, but people often believe they have to sacrifice celebrations, holidays, and dinner guests in order to maintain the 80/10/10 lifestyle. Our new workshop is designed to show you nothing could be further from the truth. Led by Dr. Graham, this workshop distills his years of experience in the kitchen, so you can take it home to yours. Develop your 80/10/10 culinary skills ... then invite your friends over to join you!

Chef Alicia Ojeda

Alicia Ojeda is a classically trained chef with a breadth and depth of professional experience rarely encountered in the arena of healthful living. Passionate about food and playful about the process, Chef Alicia makes the art of creating delicious, life-giving cuisine a joyful experience. Motivated by her own 40-pound (and counting) weight loss and her newfound ability to sustain her energy all day long, she now leads others in redefining their relationship with food. From her enthusiastic and informative culinary classes to her recipe books, DVD training kit, professional business consultations, and home kitchen set-ups, she educates new and experienced healthy eaters in how to enrich their love affair with health-producing raw living foods. 



Currently, Chef Alicia is a staff instructor at The Natural Epicurean Academy of Culinary Arts in Austin, Texas. She also co-teaches culinary skills for the annual FoodnSport summer event series, serves as executive chef for Le Fruit Restaurant at the Woodstock Fruit Festival, and offers private chef services and instruction.

Highlights of Chef Alicia's illustrious culinary career include: head chef of Beets Café (Austin's premier vegan living foods café); R&D/production coordinator of Roxanne's Fine Cuisine; executive chef & instructor of Living Light Culinary Arts Institute; executive chef of Dream Works Studio; and chef manager of Sony Music.

 

Part 1: In the first two days you will learn:

  • How to prepare appealing appetizers, enticing entrees, delicious desserts, spectacular sauces, soups, and spreads ... and more!
  • The essence of food combining, to create combinations you will wonder how you lived without.
  • How to properly store and ripen food so you will never be without ripe fruit again!
  • The best applications for different tools, and which tools are our favorites.
  • The art of presence, plating, and presentation for those dinners where you want to perform.
  • How to design your dinners around a few ingredients, without sacrificing zest or flavor.
  • And much, much more.

soup

Part 2: The next three days

Where Part 1 paid primary attention to theory, Part 2 focuses on the details of putting together wonderful meals that will "wow" not only yourself but family, friends, colleagues and customers alike! We will cover everything from successfully ordering home-delivered food to meal planning and choreographing a successful raw party of any size.

There will be daily workshops where you will design, create, organize, and lead a meal from start to finish. We will discuss the nutritional considerations of serving 811 meals, as well as the social and emotional issues involved. After all, you want your family and dinner guests to be happy and satisfied with every meal.

spaghetti

Part 3: Final two days

Part 3 of this series (SDCS3) was quite a success last year and we are proud to offer it again!

Admission for this all-inclusive, hands-on event includes housing and meals. Stay with us at a beautiful facility in Sedro Woolley, Washington. Ingredients for the preparation will be seasonal, organic produce! Space is very limited, so register today!

 

If you are ready to hone your kitchen skills, we look forward to seeing you at the prestigious Simply Delicious Culinary Skills Week which includes the SDCS1, SDCS2 and SDCS3 classes.

For more information on this event see the following FAQ:
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Registration Options

Prices subject to change. Payments made in full prior to price change will be honored at current price. Sign up now to save.

At-A-Glance

  • Aug 30–Sep 7, 2013
  • Deposit option** available for registration until Jun 29, 2013,
        full payment required for later registrations
  • **$1,000 deposit applied to balance, with $2,699 due by Jun 29, 2013
        if deposit option available and chosen
  • Full payment of $3,699 required for registration after Jun 29, 2013
        deposit option not available after Jun 29, 2013
  • Arrive Aug 30th between 2pm and 5pm.
  • Depart Sep 8th before noon.

 

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