Chefs Training Level 1

Next course

Chefs Training Level 1

Next course

Second Lisbon Edition of our 2-weeks course designed for the passionate, status quo breakers, world changers, free souls, nature lovers, foodies and creatives. Raw and cooked culinary with a professional approach, training chefs that excel for the infinite possibilities within the plant based world.

Start date:

–

Duration:

2 weeks

Commitment:

9h to 17h

Price:

12 x $460 AUD

Language:

English

Format:

In-person

Start date:

–

Duration:

2 weeks

Commitment:

9h to 17h

Price:

12 x $460 AUD

Language:

English

Format:

In-person

What will you learn:

  • Knife skills
  • Plating
  • Dairy substitutions
  • Product costing
  • Raw techniques
  • Cooked techniques

  • Raw vegan Desserts

  • Chocolate introduction
  • Artisanal Pasta
  • Fusioned Cuisines

  • Liquid medicine

  • Elevating classic dishes
  • Introduction to culinary nutrition
  • Developing menu introduction
  • Dressings, Sauces, Broths, Stocks, Soups
  • Superfoods and mind foods
  • Fundamentals of fermentation and gut health
  • Introduction to Ayurvedic Nutrition – eating with seasons

This course is both for people to reclaim their health, and to create their dream career and business. Raw and cooked culinary with a professional approach, training chefs that excel for the infinite possibilities within the plant based world.

  • Reclaim your health
  • Create your dream career and business
  • Master raw and cooked culinary
  • Elevate your cooking skills to a professional level
  • Excel for infinite possibilities within the plant based world
  • Change the world with good food
  • Have a borderless career
  • Reset your health through healing with plants
  • Make positive impact on the planet and animals
  • Eat more plants or go vegan

What will you get:

  • A full 14-days plant based intensive program with raw and cooked techniques from day one;

  • Comprehensive Manual with the recipes and topics learned in the course;

  • Lunch mostly made by students with fresh ingredients used in classes;
  • Access to Rawish’s students’ online Hub;

Chef’s Training by Rawish – your schedule

what is Raw culinary/raw diet and how can this diet change one’s life completely. With a list of all benefits such as hydration, alkalinity, enzymes, general health, planetary health, fun collaboration with nature, and the scientific reasons why this is told to be the best diet for one to follow (the rawish one). And how innovative can “cooking” with raw foods be. Let’s talk about reasons for incorporating cooking in our course, some of the traditional cooking methods we’ll use and how we will elevate them with raw techniques.

“what about calcium” and other deceiving questions. How dairy *really* impacts your health, why are adults addicted to dairy (emotional aspects), how the industry played the whole world and how it’s now the biggest eathly cancer, the animal perspective. What can we do to change that?

plants in its most digestible form and some ways to incorporate ayurvedic or TCM herbs into your day to day. Adaptogenic foods and superfoods. boths/stocks/shots/ juices/tonics/elixirs.

in a business point of view or personal goals – when you ask the right questions you may find the answers more easily. In this lecture we will write down the right questions and set the goals for this course, and for the year that follows. Accountability in our student hub after.

as we make spice/herb mixes from different parts of the world, we will talk about how they aid digestion, the cooling/heating effects of them, how to combine flavour profiles, and how to use them in culinary.

Possibly the most important lecture of all. Getting to know which are the 4 primary flavours and 2 secondary flavours in traditional culinary, as well as the ayurvedic flavours and how they impact your dish and your health. How to balance flavours out in a recipe, as we make a dressing with all the flavours in it.

as we massage some cabbage for sauerkraut, we’ll have a light gut health class, talk about the gut/brain axis, and how probiotics, prebiotics, synbiotics impact our well being and body and mind functioning. Also how to incorporate natural pro/pre/synbiotics in our diet, combined with digestive enzymes, avoiding synthetic pills.

a brief lecture about sugars (how refined sugar is not vegan), the inflammatory impacts of peaks of glycemia in our bodies and the solutions – natural unrefined low GI sweeteners such as dates, sweet spices, fruits, licorice.

the 5 traditional mother sauces, why they came about and how they turned out to become the umbrella for most of the sauces we know today. The cooked/raw versions of them all.

ancestral tradition and science behind this food of the gods. We’ll introduce cacao in all its forms, whole fruit, pulp, beans raw, beans fermented and toasted. Make shell tea, and break the beans into nibs, then make cacao paste, show cacao paste, cacao butter, cacao powder and the difference between them all, as we temper some chocolate together to make truffles and bonbons.

importance of this green cell in our bodies and the synergetic connection of chlorophyll with our red blood cells. Humans and nature connect through this cell unknowingly everyday. We’ll make chlorophyll juice.

what contains gluten. Why is Rawish proudly not a gluten free school, as it was never the gluten, but let’s talk about glyphosates. Why is sourdough actually good for you? Ancient gluten success, modern gluten pitfalls.

the theory behind all the art we make on plates as chefs. What are the essential paths to plating success, and how to be innovative without making your food too dull or too crazy.

how much salts play a part in cooking and the different types of salts. essential minerals that come from eating salt. We’ll show some salts and let students create their own flavoured salt.

we’ll discuss the many possibilities in plant-based industry for product creators and help them imagine the creation of their own product, guiding them towards knowing their clients, the ONE thing that will make their company, the ins and outs of producing small/large scale.

all the possibilities in service work, how to start and how they can excel in this ever-growing industry.

step by step of how to cost a recipe for either product or service. They will cost a recipe in this lecture, to practice costing for their final project!

students will be asked to prepare one of the following options: (1) a 3 course tasting menu or (2) a product with 2 ways to use them, plated beautifully, implementing techniques learned in level 1.

Testimonials

From previous courses mentored by Rawish’s head chef

Sanna Rask

I loved the final project, it was so much fun and awarding, loved that we had 3 dishes to present. I loved the time pressure and adrenaline that we got to experience in a full kitchen of passionate women. And for future students: Just do it!

Renata Bellizzi

Believe that you can change your life for much better with this course!

Juliana Lopes

I’ve always wanted to do a vegan chefs’ course but there was something preventing me from doing it. The courses I wanted to do seemed to be too difficult to attend, because of distance, financial challenges, etc.) Paula’s training was everything I’ve always wished to do. This training was exactly what I was looking for for quite a while.

Tatyana

It was so much more than a cooking course!!! Paola not only shared with us incredible knowledge that take years (an amazing combination of theory and a lot of practice), but also created an amazing atmosphere! We all became one big Rawish family!

Mayleen

I have the feeling that the course has allowed me to let go of my fear and I now have more desire to try things out myself again! I realized the possibilities and the diversity of combining things! This course was food for the soul! More than just a cooking class!

Paula Uchoa is the heart and the chef’s hands in Rawish’s kitchen.

Mother of two, with the mission to mirror individual health onto planetary health, she has been teaching rawvegan culinary in chef’s trainings from over 20 countries for some of the most renowned schools for the last ten years. Also sharing her passion for gastronomy as a chef consultant, working with existing and new restaurants in Asia and Europe.

She has served as the principal instructor chef at the Alchemy Academy in Bali (Indonesia) and also at the Plant Based Academy in Bali and France. With a degree at the Matthew Kenney Culinary Academy, she taught and trained chefs at this same school in California and Maine, USA.

Graduated in integrative nutrition from the Institute of Integrative Nutrition in New York, USA, Paula has completed the Plant Pediatric Nutrition Based program by Plant Based Juniors in the USA. In addition, Paula has studied Ayurvedic nutrition with Laura Pires in Brazil and is currently studying Ayurveda for Women’s and Children’s Health with Ananda Ruguê in Brazil.

Draft your business idea with the help you need to start it right away. Learn the necessary skills to take the first steps into the plant based world.

Portugal is where my heart resides. Since the first time I ever went there, I knew my soul belonged. I explored those waters and fed my mind with poesy each time I went there. Each time I discovered a new romantic aspect of Portugal. Most times, I discovered them with my tastebuds. The almonds as I had never seen before, the fig season, and the stone fruit seasons. Olives and “tremocos” (fava beans) made differently by every farmland, the breads from each region and mostly the passion of the Portuguese people to be able to produce such great food in such smart systems and small lands. It is really a place to fall in love, and this course will be hosted in a farmhouse surrounded by a mediaeval town with lakes and Michelin star farm to table restaurants. This is the upgraded version of our Portugal course, we went from the big city to the heart and soul of their lands, Alentejo. Much like my personal story repeated. I am thrilled to be able to host a training course in a place where they can plant the produce we will need, and build the tables we will use. It feels right. Do you feel it? See you in Portugal.