Posts tagged ‘City of Fort Bragg’
We enjoyed a foggy morning here on the beautiful Mendocino coast of northern California. Dan and Cherie have returned from a five-week jaunt which took them to the northeastern United States, then off to Europe – swinging London, the canals of Amsterdam, a whirlwind tour of Berlin, a memorable Ann Wigmore memorial in chilly Lithuania, followed by a VERY long flight to hot and steamy Malaysia and finally back to home sweet home.
As usual, there is a lot going on here at Living Light! We currently have a full class of students for our Associate Chef and Instructor training, and they are eagerly preparing for their first raw vegan culinary demos next week, under the expert tutelage of Cherie, Martine Lussier, Jennifer Cornbleet, and our Living Light staff instructors. We have some interesting local events here too, including the 2nd Annual Soup and Chili Cook-Off to benefit the Fort Bragg Food Bank (we won with our vegan, organic, gluten free Creamy Corn and Sweet Potato Chowder last year – beating out even a Lobster Bisque!
La Dia de los Muertos at Living Light Café and Marketplace
October 28 to November 1
For the fifth year, Living Light will participate in the Mendocino Coast Day of the Dead Celebration. The Day of the Dead, or La Dia de los Muertos, originated in Mexico. It celebrates our ancestors, friends, and family who have passed on. We will create a company altar, with mementos and photographs, which will be up from October 28 – November 1.
We’re delighted to offer “A Fiesta of Chocolate”on November First: Mexican Spiced Chocolate Milk, Ancho Chili Chocolate Truffles, and Coconut Dream Bars $5.00 (includes a $5.00 coupon good toward a purchase at Living Light Marketplace). Chocolate Trio available all day while supplies last.
One thing we love to teach at Living Light Culinary Institute is flavor balancing. We start teaching it almost immediately – in our first hands-on class, Essentials of Raw Culinary Arts.™
Raw Food Recipes: Balance Five Tastes
Flavor balancing is so important – no matter what kind of raw food recipe you create, from something with only a few ingredients, like a simple Strawberry Salad with delicate butter lettuce and herbs, to a much more complicated gourmet raw vegan dish, flavor balancing makes the tastes come alive!
To create a truly wonderful raw food recipe, learning how to balance the five tastes: sweet, sour, salty, bitter, and pungent will help you transform your dish into harmonious perfection. And there’s an extra element that some people haven’t even heard of – a term to describe the savory taste, borrowed from the Japanese language, called “umami.” There’s so much to learn about this simple concept of flavor balancing – it’s just one of the segments our students get excited about. They love learning the simple tricks that make a huge difference! We’re proud of our raw culinary curriculum, because each step builds to the next in a logical and practical order that makes sense! We’ve been developing our teaching systems for a long time, and we know our methods make a big difference in how students learn.
Raw Food Recipes: A Visual Treat
When creating a raw food recipe, one of the main components is visual: how does the food look on the plate? How is it arranged and what is the color scheme you are using? It doesn’t have to be fancy, but it does need to appeal to the eye first. So many elements are important when creating raw vegan recipes. Food also appeals to our emotions, and so at Living Light we teach our students how to satisfy every aspect of nourishment – the body, mind, and spirit – all of our raw vegan food is “soul food”! Our Food Styling class at Living Light is another great way to truly understand the visual aspect of creating raw food recipes and why “eating with our eyes” is so important. No wonder they say that “a picture is worth a thousand words.”
Raw Food Recipes: Color and Texture Balance
Besides flavor balancing, color and mouthfeel are vital. You always want to balance colors and textures in your raw food dishes – both in an individual raw food recipe (when possible) and definitely in a complete meal – never serve several dishes with the same texture and color scheme at a meal. It’s also important to consider the region where you live, the seasonal availability of produce, and a variety of other factors.
We’d love to teach you how to make raw vegan food that’s beautiful, delicious, and bursting with nutrients. If you’d like to know more about our classes and certification programs, our enrollment advisors have all the “ingredients” you need to get started. They can help you design a program that’s perfectly balanced just for you! Call 707-964-2420 or visit RawFoodChef.com for more information.
We’re getting ready to begin our Gourmet Raw Food Chef™ certification series on June 22, which includes our five-day advanced training available just three times a year. The advanced courses include Ethnic Flavors in Recipe Development, Raw Fusion Gourmet Spa Cuisine, and Raw Event Catering and Elegant Entertaining, and now we’ve added a day six: Food Styling—wowza!
“Ethnic Flavors” is so much fun…just think of getting a personal culinary tour of the world—from India to Southeast Asia, the Mediterranean, and other exotic places. Your teachers at Living Light will make each region come alive, and you’ll explore the tastes and textures of each locale as you prepare its cultural cuisine.
“Raw Fusion” is designed to support an active lifestyle—you begin with simple, light and luscious fresh ingredients and learn how to combine textures and flavors to produce a wide array of exotic dishes and gourmet feasts! You’ll also learn how to develop your own recipes and make delicious dishes without using a recipe.
In “Catering” you’ll learn how to cater events from intimate gatherings to elegant weddings and beyond. Wouldn’t you love to learn how to organize, budget, negotiate a contract, plan menus and manage a catering team? And the crowning achievement of this course is catering an organic gourmet raw vegan lunch for the public!
In Food Styling, you’ll learn how to plate and style recipes using color, texture and contrast, and make them “camera ready” for your website, blog, flyers and other publicity purposes. When you complete our gourmet raw food chef training, you’ll feel like the professional you are! Call our enrollment department for a personal consultation today! 707-964-2420
“I enjoy the professional way of teaching and all of the helpful staff at Living Light. I especially enjoy the creative challenge and freedom to explore recipe development in Ethnic Flavors and Raw Fusion and having all my dear classmates around me. A big hug to Living Light.”
“The level of organization and orderliness here is something I will carry with me the rest of my life – as valuable as the techniques we’ve learned. Truly outstanding!”
When we imagine a new life for ourselves – one that is in alignment with our core values as well as our hopes and dreams, it might seem as though the steps to reaching our goals are steep, if not impossible. The future stretches out; we have our daily round of responsibilities and must do lists. How do we take the first steps to making our dreams a reality? This is a question that comes up every day at Living Light. Our enrollment advisors, Mary Elizabeth and Amanda, talk to eager students from around the globe and hear many fascinating stories. The great part is that we help many of those who call our office find a way to take those first steps to success by attending our school. They are inspired to weave their dreams and plans together and make what seemed like far off possibilities a reality – often very quickly.
Our graduate success stories are truly amazing, and its encouraging to see that even those students who have completed only our first level certification, Raw Culinary Arts Associate Chef and Instructor Training™ are already moving forward with new careers! Next associate chef session begins May 25, and we have a special offer when you bring a friend. Check it out here! Sometimes it’s more fun to take the first steps with someone you know.
It’s beginning to look a lot like winter. First of all, we have quite a storm system blowing through Fort Bragg right now. It’s very wet and although we have sunny skies in between storms, the down pours and winds themselves are quite impressive. If you’re headed our way, be sure and check the roads for closures because there’s been some flooding. I’ve been lucky both here at Living Light and at home as far as power outages – I’ve been all powered up so far. Anyhow – it’s “between storms” right now and it’s a lovely day out. Far out for now!
And secondly, looking forward to the beginning of winter means, of course, the holidays. There’s so much to do every weekend this month! This weekend’s holiday cheer is a benefit concert by Willits Brass (featuring my sweet boyfriend) at the Company Bar (featuring sweet Amanda) for Project Sanctuary. All good fun for a good cause. The weekends coming up will have lighted truck parades and lighted botanical gardens and more parties and gosh – what a whirlwind! Sometimes…. I must admit…. I feel a bit overwhelmed by all of it and kind of wish I could just hide at home and read. But, I always have a good time once I get myself to these things and I have such wonderful friends with whom to do them. The holidays are all about connections – to your community, your family and your friends. I’m feeling so good about the connections in my life right now I just know this winter will be beautiful. As we near the solstice, let’s connect to all those things plus the planet. As we move through these dark days, let’s light our worlds.
Yes, it’s true. Co-blogger Mary Elizabeth and I have definitely begun our holiday blogs in earnest. I’m sitting here writing with my headphones on, listening to holiday music on Pandora, and it’s only two days until we can add snow to the blog! Meanwhile, it is also my son Simon’s birthday, a very special day to me. I was fortunate to be with him recently in the south of France, and he lives far away, up in Prince Rupert, B.C. So, I’ll have to be content with sweet memories of Christmases past as I wrap his gifts to take to the post office. Mary Elizabeth’s kids are younger and still live with her, so they are all together on the holidays – something to be grateful for, especially since both of her children have birthdays close to the holidays, too. Holidays are interesting times. This Thanksgiving Day it was sunny and beautiful here. I went on a four and a half mile walk wearing a bright pink scarf, and every single person I encountered along the way said hello or Happy Thanksgiving. Don’t know if it was the pink scarf, the holiday, or the sunshine, but I hope everyone’s holiday season is filled with such kindness and goodwill. It’s something to keep in mind as we navigate through all the activities and opportunities that happen at this time of year.
Last Friday, Living Light participated in the Fort Bragg Food Bank’s first annual soup and chili cook off. And guess what? We won!! Our Corn and Sweet Potato Chowder beat all others – quite the vegan victory, if you ask me. We were up against some local heavy hitters, too. I’m so proud of Joe and his whole kitchen/café crew, especially Living Light Gourmet Raw Food Chef grad, café employee and chef extraordinaire Elyse who made a most beautiful hostess at the Living Light table. I’m also proud of our own Amanda who planned the event and sits on the food bank’s board of directors. I got to witness this sweet victory from behind the bar, where my boyfriend and I served local beer and wine to the soup-hungry attendees. If you missed the event, you can come in and try this award winning treat in our café – just call ahead and see when we’ll have it available. But be sure and come next year. We’ll be defending our Golden Spoon against all comers and it’s for such a worthy cause – especially at this holiday time of year.
Speaking of the holidays, I think it’s time for fellow blog goddess Kristin and me to start rocking our holiday blogs for 2012. We like to use this time of year to reminisce and share holiday stories and ideas. It’s pretty quiet here at work as the school closes for a few weeks and the new year rush doesn’t usually kick in till after Christmas. It gives us a chance to highlight some of the more personal sides of Living Light and its employees. I bet we’ll have more examples of the role Living Light plays in the local community, too – more reasons to be proud. The Golden Spoon is a great start, though. I can’t wait to see how we’ll top it next year!