raw food course

Radiantly Alive Raw Chef Apprenticeship Program Oct 6 - Nov 7, 2010 Ubud, Bali
We are thrilled to announce the evolution and expansion of our yoga teacher trainings...the Radiantly Alive Raw Chef Apprenticeship Program. For five years, we've been working with the top raw chefs in the world to create amazing food for our high vibe yoga teacher trainings. Now, a few aspiring raw food chefs have the opportunity to study and work with Radiantly Alive and our world-renowned chefs here in tropical Bali. Combining the best of many elements - skilled senior chefs, the practical and rewarding experience of preparing food for yogis, the opportunity to participate in portions of our yoga training, a dynamic and enthusiastic educational staff guiding the apprentices, plentiful and incredible all-organic local fruits, vegetables and superfoods (coconuts, cacao, cashews and more) - and all set in the beauty of spiritual Bali - we now take the apprenticeship program to another level. We've included a dedicated mentor (Boris Lauser), who will guide the apprentices' education through a mixture of practical and classroom experience, along with the featured chef for the training. The curriculum features topics such as raw food preparation, nutrition, kitchen technique, superfoods, cleansing/fasting, personalized nutrition, kitchen management, catering for retreats and more.
Faculty Frank Giglio Frank is a classically trained chef from the New England Culinary Institute in Montpelier, VT and a graduate of The Institute for Integrative Nutrition in NYC. Since the age of 15, Frank has fully immersed himself into the culinary world. Young and intrigued, Frank went on to apprentice under famed chefs Philippe Boulot of the Heathman Hotel, and Todd English of Olives in Boston. There he was able to find a deep understanding for the creative process of working with food, as well a learning the fine art of tastes and flavors. As the years past, Chef Giglio sought after a deeper connection to food and has come full circle in doing so. �All I really want to do, is make good food. Simple, fresh and whenever possible, local food, prepared with good intentions.� Simply put, Franky is constantly seeking the best food available through local farms and high integrity importers. After changing his direction to a more plant based diet, Frank sought after the education from some of the leaders in the rising raw food movements like Gabriel Cousens and David Wolfe. Merging classical technique with herbalism, superfood + raw food nutrition and whole foods preparations, have allowed Chef Giglio to create a clean, pure, and healing style of cuisine. (Oct/Nov) Boris Lauser Having worked for seven years as a Knowledge and Information Management Systems Expert for the Food and Agricultural Organization (FAO) of the United Nations in Rome, Italy, Boris quit his office job and decided to "b.alive"! In May 2008, he left Rome, transferred his base to Berlin and apprenticed at Dr. Gabriel Cousins' "The Tree of Life" in Patagonia, Arizona, one of the world's leading centers in raw food research and healing nutrition, from which he graduated as a "Spiritual Life Food Instructor". As gourmet raw food culinary artist and chef b.alive!, he hosts a private dinner club in Berlin, works worldwide as a chef and instructor for retreats, caters small and mid-size events, organizes exclusive gourmet raw food dinners, courses and seminars, and works as a private coach and consultant. We�re delighted to have him returning for the 3rd time to the Vibrant Living Yoga Teacher Training�s team of raw food chefs. (Oct/Nov)
Format and Curriculum First day of study is October 6; the last day of the program is November 7. We suggest arriving to Ubud by Oct 5. The general schedule gives students 5 days a week in the kitchen for practical, hands-on study, and one day focused on theory. This structure is up to mentor and chef, and subject to change as best fits the training. Topics include raw food preparation & presentation, kitchen equipment use, knife skills, sprouting, raw desserts, kitchen management, menu design, recipe development, retreat and event catering, transitioning to raw food, food combining, food groups, enzymes, vitamins and minerals, body types and personalized nutrition, water, superfoods, cleansing/fasting, and more.
Accommodations & Daily Transportation Apprentices will be staying off-site, and responsible for their own accommodations and daily transportation to and from Anahata Resort. With a wide range of price ranges available for housing, apprentices can select from local accommodations that best suit their budgets. We can provide some helpful information.
Gourmet Living Foods Fresh daily coconuts, tropical fruits, organic salads and raw chocolate is the ideal nourishment for the yogic and radiant lifestyle. The Vibrant Living Yoga Teacher Training is the world's only yoga training and immersion that features gourmet, high vibration Living Food. We have access to incredible, bountiful organic produce, often picked within twenty-four hours of preparation in the kitchen; the world's best organic (really) raw cashews, cacao beans, cacao powder, vanilla; plentiful coconuts and tropical fruits; superfoods and herbs; and more. Meals and juices throughout the month will be provided as part of the program.
The island of the gods, Bali and her people is a culture Yoga International magazine describes as �living yoga.' Spirituality, harmony with nature, peacefulness - these elements embody the Balinese way of life. Ubud, an artist's Mecca, is the cultural heart of Bali. Embedded in rice terraces, temples and powerful energy, at a slight elevation so cooler than the nearby coastal heat, Ubud's climate has turned it into the perfect yogic destination.
Registration 1. Download an application here or contact us at ytt@radiantlyalive.com. 2. Upon returning your completed application, and US$500 deposit, your space for the apprenticeship program will be reserved and you will receive an information packet. Investment Tuition for the four week Apprenticeship Program is US$3000. Please refer to application for what this includes.
Payment Please note that all transaction fees are the responsibility of the registrant. Options: Safe and secure online payments through Paypal with a major credit card. It is a simple, easy and Paypal will accept your own currency. Please click below and follow the instructions provided. To cover Paypal services fees, please manually increase all Paypal payments by 4% (Paypal does not automatically add the fees). If you wish to pay by direct bank transfer to US bank account, please view the application for wire details. Credit Card Payments (Visa, Mastercard, Amex, Discover) accepted with 4% service charge. References Would you like to speak with someone who has been part of the Radiantly Alive Kitchen Team? We�re happy to send you a list of email address and phone numbers of team members around the world who will share with you about their experience.
Travel Information Bali�s International Airport is located in Denpasar. We�re happy to help arrange Airport transfer between Ngurah Rai International, Bali's major airport in Denpasar (DPS), and your accommodations in Ubud. Indonesia has recently introduced new regulations with regard to visas, allowing tourist to stay 60 days without any prior paperwork. A visa fee of US$25 is payable upon entry to Bali for most countries for a 30-day/extendable visa. We can help arrange the extension with a local agent which will give you an additional 30-days (the fee is approximately US$70). Because there are some variations on visa regulations, you are responsible for making your own inquiries about the visa requirements applicable to your nationality, as some passports are not permitted a visa on entry and must be organized at your embassy prior to coming. Please check your passport expiration date as you must have six months validity remaining on your passport from the date of your return from Bali. If you have any questions related to visas or assistance in finding economical air travel, please contact us via email.