Overview of my course
I hope this answers your questions!??

Class Time & Schedule
Classes run from 11 am to 5 or 6 pm each day and will go later on the last day for the graduation dinner, granting of certificates, photos...
Day 1 is lecture and demonstration.
Days 2 to 4 are hands on execution of recipes
Day 5 the students plan a 7 course menu, determine how to make each dish and them make and serve the entire dinner on their own. 
Then certificates are presented, photo op and celebration.

All recipes are selected to demonstrate specific techniques covering all aspects of food preparation styles and recipe creation. We will cover everything from soups, and pate to breads, crackers, crepes, and everything in between. Blending to dehydrating, chopping to marinating, kitchen etiquette  to knife sharpening.
By the time you leave you will have had 25 hrs+ hands on experience making raw foods.
You will leave with a booklet containing the 1st days lecture, 4 days recipes and all your notes.

Course cost and discounts
The cost of the course is $4000.00 all inclusivewith the exception ofaccommodations, however there is an insentive price of just $2,500.00 USD for early registration.
See the paypal link or sales page of details
I limit class size to 4, if demand is there I will take 6 people maximum early registration is encourage as seats fill up quickly.

References / Testimonials.
If you would like to speak with other graduates of the course I can connect you.

Class is held in my space next door to Quintessence restaurant where I have built a professional kitchen fully stock and set up for teaching.

If you have further questions I am available to call you and speak live. You can get a feel for me, introduce yourself and we can discus your concerns, desires, goals... 

If this all sounds good to you and you are ready to go just click the paypal link below. You can pay by credit card and I can lock in your seat.

Course Cost $4,000.00

Early Bird Price

$1500 off 12 Days Before
Class Start Date

Your Earlybird May End Soon So