Raw Food Chef Residency Program | In Person | Pachavega
25 Day

Raw Food Chef Residency Program

Professional Raw Food Chef Certification Training Course

Raw Food Chef
Residency Program

Professional Raw Food Chef Certification Training Course

Become an Internationally
Certified Raw Food Chef!

Join us for our most comprehensive Plant-Based Nutrition and Living Foods Chef Training! In 25 days, you’ll really feel what it is like to take your plant-based nutrition education to the next level and practice stepping into the role of a confident Raw Food Chef. By the end of this training, you will feel confident to create delicious gourmet meals and know how and why certain foods contribute the optimal health.

Our 25-day Raw Food Chef Residency Program is held once 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 and give back to the community!

Register Online Today!

25-Day Raw Food Chef Residency (2023)
Clear
  • 25 Days, 6 days off. January 8th – February 3rd, 2023
  • 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 and Snacks for the Road
  • 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: Building Your Wellness Business
  • Module 22: Mindful Menu Planning
  • BONUS Module 23: Foods for Fertility, Pregnancy and Childhood
  • BONUS Module 24: Essential Oils in the Raw Food Lifestyle

Raw Food Chef

25-Day Residency and International Certification

 

Sunday ARRIVAL DAY – Jan.8

2:00 Airport/Border Pick up

3:30-4:00 Arrival (orange juice and energy bites)

6:00 Dinner: Romaine Lettuce Fajitas (module 3)

Evening: FREE

 

****

DAY 1 – Monday – Jan.9

6:45 – 8:00 Yoga/Movement/Meditation

8:00 Breakfast: Green Beauty Smoothie and fresh fruit bowl

Class (Module 1 and 2)

12:30 Lunch: Bean-Free Chili with Cashew Sour Cream and Microgreens, Cebollas encuraditas

1:00- 1:45 Break

2:00 Class (Module 3)

5:00 Dinner: Living Pad Thai

Evening: FREE

 

***

DAY 2 – Tuesday – Jan.10

6:45- 8:00 Yoga/Movement/Meditation

8:00 Breakfast: Grawnola, fresh nut milk and fresh fruit bowl

Class (Module 4)

12:30 Lunch – Noodles, 3 ways – Cilantro Pesto, Mac and Cheese, Zesty Marinara and Gazpacho

1:00- 1:45 Break

2:00 Class (Module 5)

5:00 Dinner – Energy Soup, Sprouted Lentil Salad with simple spiced vinaigrette

 

***

DAY 3 – Wednesday – Jan 11

6:45- 8:00 Yoga/Movement/Meditation

8:00 Breakfast: Choco-Cardamom Smoothie, grawnola and stewed fruit

and Class (Module 6)

12:30 Lunch: Build your Own salad (share/taste each other’s creations), The Gut Shot

1:00 – 4:00 FREE

4:00 – 6:00 Breathwork in Yoga Shala with Solage and Rachel

5:00 Dinner: Portobello Mushroom Stack with Swiss Chard Chimichurri, Mediterranean Red Peppers and Truffle Cream Cheese with Salad Crackers

Fire Pit on the beach after dinner

 

***

DAY 4- Thursday – Jan 12

6:45 – 8:00 Yoga/Movement/Meditation

8:00 Breakfast: Tangy Ginger Kelp Noodle Detox Soup

Class (Module 7)

12:30 Lunch: Juices

1:00- 2:00 Break

2:00 Class (Module 8)

5:00 Dinner: Drunken Noodles with Chinese Garlic Sauce with Kimchi

After dinner: Turmeric Pulp and Wheatgrass Facemasks 

 

***

DAY 5 – Friday – Jan 13

6:45- 8:00 Yoga/Movement/Meditation

8:00 Breakfast: Fermented Pineapple Yogurt Milkshake and Grawnola

Class (Module 9)

12:30 Lunch: Tapas – Pineapple Lemongrass Salsa, Goji Berry Curried Relish, Pesto Kalamata Tapenade with the Juice Pulp Crackers 

1:00- 1:45 Break

2:00 Class (Module 10)

5:00 Dinner: Kale Caesar Salad and Rawkin’ Rollies

Evening: FREE

 

***

DAY 6 – Saturday – Jan 14

6:45- 8:00 Yoga/Movement/Meditation

8:00 Breakfast: Huge Fresh Fruit Bowl with tahini and honey

Class (Module 11)

12:00 Lunch: Protein Power Bowl

12:00 – 4:00 Market and El Pital Tour and Cacao Ceremony

6:30 – Dinner: Tropical Chia Pudding

Evening: FREE

 

***

DAY 7 – OFF Sunday – Jan 15

 ***

DAY 8 – OFF Monday – Jan 16

(private one on one coaching)

 ***

DAY 9 – Tuesday – Jan 17

6:45- 8:00 Yoga/Movement/Meditation

8:00: Breakfast: Julia’s Overnight Oats

Class (Module 12)

11:15 Lunch: Cucumber Cups in Spicy Walnut Pate and Kaffir Lime Carrot Soup

1:00- 1:45 break

2:00 Class (Module 13)

5:00: Dinner: Huge Salad (beets, carrots, microgreens, Smokey Pepitas with unfermented nut cheese and Mesquite Coconut Latte Evening: Work on L1 Final Exam as a group

 

***

DAY 9 – Wednesday – Jan 18

6:45- 8:00 Yoga/Movement/Meditation

8:00 Breakfast: Sesame Banana Mylkshake

Go over Quiz Questions

12:30 Lunch: Ginger Butternut Squash Soup

1:00- 1:45 Break

2:00 -5:00 Prep for Final Projects

5:00 Dinner: Fully Loaded Baked Sweet Potato and Nice Cream Creations

6 PM Evening: Prep for Final Projects

 

***

DAY 10 – Thursday – Jan 19

6:45- 8:00 Yoga

8:00 Breakfast: Huge Fresh Fruit Bowl with Fresh Coconut

Prep for Final Presentations – Demo Pesto Stuffed Portobello Mushrooms

Lunch: Marinated Moroccan Cauliflower Steaks with Dreamy tahini

1:00 Graduation Presentations

4:00 Photos of final projects

5:00 Potluck

 

***

DAY 11 – OFF – Friday – Jan 20

No morning movement class

Breakfast: Stuffed Portobello Mushrooms

 

Level Two: Raw Food Chef Certification

 

*****

DAY 12 – Saturday – Jan 21

6:45- 8:00 Yoga 

8:00 Breakfast: Superfood Smoothie

Class (Module 15)

12:30 Lunch with fermented nut cheese, fresh veggies, sprouts, kimchi and crackers (Charcuterie Board)

1:00- 1:45 Break

2:00 Continue

5:00 Dinner: Falafel and Herby Salad

6 PM Evening: Plan Final Project and Signature Dessert

 

*****

DAY 13 – Sunday OFF or 5 Rhythms Dance – Jan 22

*****

DAY 14 – Monday OFF – Jan 23

(private one on one coaching)

 

*****

DAY 15 – Tuesday – Jan 24

6:45- 8:00 Yoga 

8:00 Breakfast:

Class (Module 16)

12:30 Lunch: Raw Pizza

2:00 Continue

5:00 Dinner: Beet Borsht with Rosemary Walnut Bread, Radiant Rainbow Noodles

Evening: Plan Signature Desserts

 

 *****

DAY 16 – Wednesday – Jan 25

6:45- 8:00 Yoga 

8:00 Breakfast: Banana Cinnamon Buns, Pancakes and Fresh Fruit

Class (Module 17)

12:30 Lunch: Kimchi Collard Wraps

3:00 Class (Module 18)

5:00 Dinner: Lasagna, Ravioli and Tempeh Skewers with Entremets

 

*****

DAY 17 – Thursday – Jan 26

6:45- 8:00 Yoga

8:00 Breakfast: Real fruit Roll-ups with carob Newtella Cream

Class (Module 18)

12:30 Lunch:

3:00 Prep Unique Crunchy Topping and practice photos

5:00 Dinner: Lasagna and Ravioli

 

*****

DAY 18 – Friday – Jan 27

6:45- 8:00 Yoga 

8:00 Breakfast: Mason Jar Maca Carrot Cake

Class (Module 19)

12:30 Lunch: Royal Tea Latte, Shiitake Pho Noodle Soup and Iced Alchemy

1:00- 3:00 Break

3:00 Continue – Prepare Desserts

4:00 Present Final Desserts

6:30: Dinner: Herbs and Truffle Mini Quiche, No Bones Broth and

Evening: Plan Final Project

 

*****

DAY 19 – Saturday  – Jan 28

6:45- 8:00 Yoga 

8:00 Breakfast: Mexican Enchiladas with Fermented Salsa, Tempeh Crumble and Guac

Class (Module 20)

12:30 Lunch: Mushroom Burgers with Ketchup and Mustard

3:00 Class (Module 21)

5:00 Dinner: Beautiful Buddha Bowls

 

*****

DAY 20 – Sunday OFF – Jan 29

 

*****

DAY 21- Monday OFF – Jan 30

(private one on one coaching)

 

*****

DAY 22 – Tuesday – Jan 31

Teams of 3, each is responsible for a meal, provides a demo and serves us.

8:00 Breakfast: Team 1

9:00 Class (Module 22)

12:00 Lunch: Team 1

3:00 Free Time

5:00 Dinner: Team 1

 

*****

DAY 23 – Wednesday – February 1st

6:45- 8:00 Yoga

8:00 Breakfast: Team 2

Class (Module 23)

12:30 Lunch: Team 2

Break – Free Time (packing)

5:00 Dinner: Team 2

 

*****

DAY 24 – Thursday – Feb 2nd

8:00 Breakfast:

9:00 Yoga Shala Closing Circle, Graduation Ceremony

10:00 Photos with Certificates, Good Byes and testimonials

11:00 Lunch: Student Meal from everything that is in the fridge. Get into teams and decide what (sauce, salad, soup, etc) – Last meal together.

After Lunch: Prepare for Community Dinner (local Nicaraguans and expats – blended, donation based- proceeds go towards the scholaships for local womens Cooking course.

Free evening – Dinner next door

 

*****

DAY 25 – Friday – Feb 3rd

Departure 5:00AM – first ferry

Or Checkout 10:00AM

Internationally Certified Raw Food Chef Certification (CRFC)

  • As you go through the course, you’ll want to do the following to make it easy to apply for international certification with the Raw Food Chef Alliance and become officially Certified:  
    • Make all recipes in all Modules for both L1 and L2
    • Complete all Bonus Modules (14, 23 and 24)
    • Keep a journal – outline what worked, what didn’t, did you use substitutes, did you improve the recipe, change the procedure? 
  • This will be submitted for review before you receive your certificate 
  • Once complete, you will schedule a private ZOOM call with Danielle Arsenault to review and critique your work
  • Includes life-time membership with the Raw Food Chef Alliance and Certified Raw Food Chef accreditation (CRFC)
  • 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.

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By following this link, You can also find our new E-book Tropical Treats & Savory Eats, it contains 3 days of nourishing raw vegan meals from the tropics.

Location

Wanderlust Utopia

Our home base is on the Island of Ometepe in Nicaragua at an incredible retreat facility called Wanderlust Utopia – a conscious, plant-based, health and wellness retreat center for holistic events and private functions. 

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It’s All About the Sauce

Awesome Sauces Inspired by Adventures Around the World

By Danielle Arsenault