In-person

Level One & Two Course

2-Week Living Foods Master Chef Immersion
Pachavega Plant-based Culinary Arts Institute

In-person

Level One &
Two Course

2-Week Living Foods Master Chef Immersion
Pachavega Plant-based Culinary Arts Institute

Join us for our most comprehensive Plant-Based Nutrition and Living Foods Chef Training! With these two courses combined, you’ll really feel what it is like to take your plant-based nutrition education to the next level. By the end of these two weeks, you will feel confident to create delicious gourmet meals and know how and why certain foods contribute the optimal health.

Our 16-day plant based certification course is held twice a year in Nicaragua on the island of Ometepe at Wanderlust Utopia. This inspirational nutritional and culinary adventure will take you from the beginning – taste balancing and the building blocks of plant-based nutrition education – to the advanced – learning how to create and refine your own signature recipes and dive deeper into specific health concerns and which whole foods can help. Explore advanced culinary themes and develop your unique style as a chef. This immersion is for the passionate foodie, beginner entrepreneur and seasoned plant-based expert. Join us in the Plant based Revolution!

 

Upcoming Courses:

Wanderlust Utopia, Ometepe, Nicaragua

November 6th – 22nd, 2021
January 2nd – 18th, 2022
November 5th – 21st, 2022

Course Details

  • 16 Days
  • $4197 USD – SHARED ACCOMMODATION
  • $4997 USD – PRIVATE ACCOMMODATION
  • Module 1: Intro to a Nutrient Dense Plant-Based Lifestyle
  • Module 2: Flavor Balancing
  • Module 3: Knife Skills
  • Module 4: Sustainability and Ethical Choices
  • Module 5: Soaking, Sprouting and Growing Greens
  • Module 6: Digestion and Gut Health
  • Module 7: Cleansing and Detoxification
  • Module 8: The Magic of Fermentation and Cultured Foods
  • Module 9: Nut-free Cuisine and Food Allergies
  • Module 10: Seaweeds and Algae
  • Module 11: Fitness Foods and Nutrition for Athletes
  • Module 12: Healing Spices from Around the World
  • Module 13: All about Dairy and Healthy Alternatives
  • Module 14: Cooked Comfort Foods to Drool Over
  • Module 15: Gourmet Cultured Foods and Other Ferments
  • Module 16: Master the Crunch of Dehydrated Foods
  • Module 17: Food Photography for Social Media
  • Module 18: Plating Presentation and Saucing Techniques
  • Module 19: Raw Desserts and Superfoods
  • Module 20: Medicinal Mushrooms and Ancient Adaptogens
  • Module 21: Foods for Fertility, Pregnancy and Childhood
  • Module 22: Mindful Menu Planning
  • BONUS Module 23: Building Your Wellness Business
  • BONUS Module 24: Essential Oils in the Raw Food Lifestyle
  • Foundation Staple Foods
  • Nutrient Dense Plant-Based Nutrition
  • Knife Skills
  • Flavor Balancing
  • How to Stock your Kitchen
  • Soaking and Sprouting
  • Cultured and Fermented Foods, Kimchi and Kraut
  • Sustainability and Ethical Choices
  • Food Combining
  • Detoxification and Your pH
  • Foods the Promote Digestion
  • Tips and Tricks for Healthy Detoxification
  • Healing Menu Design
  • Superfoods and Raw Chocolate
  • Healing Spices from Around the World
  • Gourmet Raw Vegan Meals
  • Healing Foods for Fertility, Pregnancy and All Life Stages
  • Healing Herbal Soups and Adaptogens
  • Raw Desserts and Superfoods
  • Raw Food and Essential Oils that Heal
  • Dehydrated Foods
  • Whole Foods for Athletes
  • The Doctrine of Signatures
  • Gourmet Cultured Foods
  • Medicinal Mushrooms
  • Vegan Cheese Making
  • Plating Presentation and Food Photography
  • Make different Sauerkrauts, Kimchi,  Kombucha, Bubble Tea, Lemon Apricot Molasses Kefir, Rejuvelac, Fermented Goji Berry Hot Sauce, Energy Soup, Face Scrub, Wheatgrass and Sprouted Lentil Salad ,Love your Liver Salad and Simple Spiced Vinaigrette, Pear Lemongrass Salsa, Curried Goji Berry Relish, Pesto Kalamata Tapenade, Kale Caesar Salad, Sesame Parm, Save the Sea Pate in Nori Rolls, Berbere Spice Blend, Niter Kibbeh Oil, Infusion, Ethiopian Red Lentils and Kaffir Lime Carrot Soup, Protein Power Bowl, Cinnamon Maca Energy Gel, Electrolyte Drink with Ginger, Lemon Lime Energy Bites, Ginger Butternut Squash Soup, Marinated Moroccan Cauliflower Steaks, Ethiopian Red Lentils, Mushroom and Yam Risotto Pan Fry, Thrice Baked Buffalo Broccoli Bites, Fresh Nut Mylk, Sesame Banana Mylk Shake, Maca Mesquite Coconut Latte and Basic Fermented Nut Cheese, Creamy Cashew Cheese with Herbes de Provence and Truffle Oil, Smoky Fermented Cilantro Cream, Sharp Smoked Cheddar, Fermented Goji Berry and Passionfruit Hot Sauce, Fermented Sunflower Cheese Crisps., Almond Pulp Cookies, Raw Pizza Crust , Banana Cinnamon Flax Pancakes, Radiant Rainbow Noodles with an Avocado Rose, Beetroot Hummus, Kimchi Collard Parcels with Sesame Mushroom Stuffing and Smoky Fermented Cilantro Cream, RawVega Lasgne, Beetroot Ravioli, Red Beet Borscht with Cashew Sour Cream, Mason Jar Maca Carrot Cake with Lemony Frosting,, Goji Berry Orange Fudge, Matcha Sesame Entremet, Tiramisu, Medicinal Shiitake Mushroom Bacon Bits, Shiitake Pho Noodle Soup, Royaltea Latte , Vitamin C Bomb Piña Colada Smoothie, Green Spring Iced Alchemy, Sweet and Savoury Superfood Shaker, No Bones Broth, Mason Jar Rainbow Meal-to-Go, Real Fruit Roll-ups, Portobello Mushroom Stack, Mediterranean Red Peppers , Truffle Cream Cheese, etc.

Register Today!

Contact us today for more information or to register for one of the upcoming Two-Week Living Foods Master Chef Immersion in Nicaragua!

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It’s All About the Sauce

Awesome Sauces Inspired by Adventures Around the World

By Danielle Arsenault