BOTANICAL CUISINE PRESENTS:
Feature Event
Elements of Raw Cuisine – Exclusive Weekend Culinary Training for Chefs – with Chef Matthew Kenney (U.S.A.)
Join muliti-award winning chef, 105degrees Culinary Academy Director, restauranteur, and author Matthew Kenney on his first visit to Melbourne, Australia this May!
Dates:
Wednesday May 4, 2011 (Evening Raw Desserts Class),
Saturday May 7 & Sunday May 8, 2011 (Weekend Raw Culinary Training)
Based in Melbourne at the:
Botanical Cuisine Studio Kitchen – 4 Lord Place, Richmond, VICTORIA, Australia, 3121
Google Map
Open to 25 student chefs only – FULL
(all bookings required by April 30th, 2011)
Open to 25 student chefs only – FULL
(all bookings required by April 30th, 2011)
Chef Matthew Kenney will be presenting two specialised raw living food ‘cooking’ courses during his short stay:
Class 1:
Raw Desserts 101: Foundations of living food desserts – cake, ice cream, mousse & more! (Wednesday May 4) **Note: This class is Part of The Botanical Way Course, Level 2: Raw - Melbourne, Australia**
Class 2:
Elements of Raw Cuisine - Exclusive Weekend Culinary Training for Chefs (Saturday May 6 & Sunday May 7) – Melbourne, Australia
Only 12 lucky chefs will have the opportunity to learn how to apply their existing skills to the world of raw vegan cuisine in this once-only weekend series. These two full days of curriculum will be presented directly by Chef Matthew Kenny, who will introduce you to and build your confidence in this emerging and highly sort-after culinary sphere. Excitingly, the enrolled chef judged to have the most affinity with and potential in raw food preparation will win a FULL SCHOLARSHIP valued at US$3650 to the 105degrees Academy’s Fundamentals of Raw Cuisine Professional Chef Certification…. You’ve gotta be in it to win it!… So, if you are – or know of a chef who is – interested in enhancing their skills in the new frontier of raw food cuisine, then do not miss this phenomenal opportunity!!
Open to 25 student chefs only – FULL
(all bookings required by April 30th, 2011)
Matthew’s Raw Food Philosophy
Preparing food in the raw style is recognised as a way to retain the purity and nutritional integrity of the 100% plant-based ingredients used. Despite being called ‘raw’, this style of food preparation often involves heating or dehydrating up to 40°C. Many other culinary techniques are employed in the raw food kitchen, and Matthew’s firm foundation of 15+ years experience in this realm, make him the ideal person to learn from. His deft creative touch, use of exciting colours and forms and contemporary presentation make for an inspiring and memorable cooking class experience.
Everyone from budding home cooks to fully-fledged executive chefs will benefit from Matthew’s exemplary culinary skills and entrepreneurial spirit forged at the forefront of the North American raw food movement.
RESERVE YOUR PLACE WITHOUT DELAY AS THESE CLASSES WILL SELL OUT!
(all bookings required by April 30th, 2011)
Open to 25 student chefs only – FULL
(all bookings required by April 30th, 2011)
More on Matthew Kenney
Matthew is a chef, restaurateur and author, known for his unique brand of organic and vegetarian cuisine. His company, Matthew Kenney Cuisine is focused on the development of products, books and businesses that reflect his passion for sustainable living. His partnership, Living Cuisine Collection is involved in the management, development, and consultation of living and raw cuisine services, businesses, and products internationally. Matthew has appeared on numerous morning and talk shows throughout the United States. He was named one of Food and Wine Magazine’s Best New Chefs, was twice nominated for the James Beard Rising Star Chef Award, and has received annual awards from The French Culinary Institute, University of Maine, VegNews Magazine and PBS Television. He is the author of several cookbooks, including Raw Food Real World, Everyday Raw, Entertaining in the Raw and Everyday Raw Desserts. Matthew has been the chef and partner of several well known restaurants and is currently involved in a number of projects, all of which blend his passion for health, environmental and culinary concerns. In his capacity as Director of Culinary Arts & Operations for 105degrees Culinary Academy, he oversees the creative development of the company, including each season’s menu and curriculum.
RAW DESSERTS 101: FOUNDATIONS OF LIVING FOOD DESSERTS – CAKE, ICE CREAM, MOUSSE & MORE!
Date:
Wednesday May 4, 2011 (Evening Raw Desserts Class)
Based in Melbourne at the:
Botanical Cuisine Studio Kitchen – 4 Lord Place, Richmond, VICTORIA, Australia, 3121
Be you novice or know-all in the dessert department, this is a must-attend class to receive a deliciously guilt-free dose of sweet goodness in your life! Author of the highly successful ‘Everyday Raw Desserts’ book, our knowledgeable visiting chef Matthew Kenney (U.S.A.) is donating his time to lead this once-only specialised dessert-making class. Matthew will guide you through the creation and tasting of numerous recipes that will impress your friends, family and customers time and time again!
Sign up to this class and you will get up close and personal with one of the globe’s best raw dessert chefs as he reveals the techniques, tricks and tools that have taken him from restaurant owner to culinary academy director. Best of all, by taking part in this class, you will be contributing to all class profits going directly to the TTS Bali Project charity (dedicated to educating and supporting the most disadvantaged children of Bali by creating educational projects that incorporate organic and sustainable living).
FIND OUT MORE ABOUT ‘THE BOTANICAL WAY COURSE’ WITH CHEF OMID JAFFARI HERE
RESERVE YOUR SPACE NOW IN THE ELEMENTS OF RAW CUISINE – EXCLUSIVE WEEKEND CULINARY TRAINING FOR CHEFS WITH MATTHEW KENNEY - $499
Open to 25 student chefs only – FULL
(all bookings required by April 30th, 2011)
