Fermented by Rawish

Held in Garopaba, Brazil | 27-28 November  2023
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Welcoming the Santa Catarina summer and Rawish, with our first in-person course, and the only one in Brazil.

In this workshop we talked about how all ancient cultures respected intestinal health and preserved their food through the fermentation technique, and we did it in style.

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Fermented by Rawish – Garopaba/SC

In-person workshop took place on November 27th and 28th, 2023, at Le Mucche.

COURSE – FINISHED

Are you interested in knowing first-hand when we will open a second class?

What they learned:

  • crème brûlée vegan

  • liquid gelation

  • cheesecake raw classic

  • silan – o melado de tâmaras

  • sauerkraut pink – cabbages and spices
  • simple and delicious jams
  • foams to elevate plating
  • kimchi – Korean fermented chard with spicy paste
  • vegan cheeses: cream cheese, chèvre, fermented cutting, fermented seasoned

This course is for:

  • Anyone looking for an alternative to cheese.
  • Those who are ready to transform their health through diet, starting with the “second brain”, the intestine.
  • Those who understand the benefits but don’t know how to incorporate fermentation into their everyday preparations.
  • Chefs, who wish to incorporate fermented foods into their product or service lines.
  • Handy cooks who feel uninspired and confused when preparing food for events or even visits.
  • Practitioners of a life connected to themselves, with ancestral eating practices, who still appreciate gastronomic art.
  • Cooking lovers who want to learn about the benefits of probiotic, prebiotic and synbiotic foods; but who feel intimidated when making fermented foods

  • Especially those who like to rock the kitchen, welcome friends, create a wonderful menu and inspire everyone who has the chance to try their recipes.

Day 1: preparation of fermented
Day 2: cheese table and 5-course tasting menu

Amuse-bouche

Crackers de arroz . creme de sauerkraut . creme defumado . rabanetes . micros

Aperitivo

Salada californiana . berries . queijo de ervas. gel de salmoura . amêndoas caramelizadas.

Principal

Rolos sukiyaki . caldo medicinal . chèvre . kimchi . talos de aromáticas . espuma cítrica.

Sobremesa

Cheesecake raw . medjool . silan . flores . amoras.

Petit-four

Creme brûlée . compota damasco . café caramelizado.

Tábua de queijos

Chèvre . queijos de corte saborizados . cream cheese . frutas . crackers . compotas.

Amuse-bouche

Crackers de arroz . creme de sauerkraut . creme defumado . rabanetes . micros

Aperitivo

Salada californiana . berries . queijo de ervas. gel de salmoura . amêndoas caramelizadas.

Principal

Rolos sukiyaki . caldo medicinal . chèvre . kimchi . talos de aromáticas . espuma cítrica.

Sobremesa

Cheesecake raw . medjool . silan . flores . amoras.

Petit-four

Creme brûlée . compota damasco . café caramelizado.

Tábua de queijos

Chèvre . queijos de corte saborizados . cream cheese . frutas . crackers . compotas.

Rawish is the new beginning. The future of plant-based cuisine, complete and liberating, in a school without borders where gastronomy is an ART capable of inspiring, bringing together and transforming.

Rawish Academy is plant-based gastronomy taken to the next level, where technical culinary knowledge also meets business direction.

In the fast-growing vegan market, RAWISH is the first school that brings together raw and cooked cuisine and trains chefs to explore the infinite possibilities of plant-based gastronomy.

RAWISH is the birth of a global community of professional chefs, or excellent amateur cooks, brought together with the aim of bringing plant-based cuisine to the whole world.

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.

Everything is absolutely vegan and gluten-free, with incredible savory and sweet preparations, which will certainly release that happiness hormone in all participants.

Any questions left?
Leave your message here or by email paula@rawishacademy.com

Fermented