"OUR COMMITMENT TO INSPIRE EVERY PARTICIPANT IN OUR PROGRAMS TO LIVE A TRANSFORMED LIFE OF SUPERB HEALTH AND WELL-BEING AND ENROLL OTHERS IN SHARING OUR VISION."
Well, the exciting news I was referring to in the previous post is that I completed my Level 1 training as an Advanced Raw Chef. I have dual certification, one through Creative Health Institute and also through Alissa Cohen. Creative Health Institute is such an amazing place. I am so grateful that I was able to go there and meet these wonderful and loving people. Here is a bit from their site:
'The Wheatgrass Place'
Your Body Can Heal Itself..
WE OFFER A TOTAL HEALTH SOLUTION
- Teaching wellness that works since 1973
- We are the longest running hands on raw living foods program operating in the same location, for 37 years
- Over 15,000 graduates
- We are a learning facility
- We sell no supplements and our focus is entirely on your learning the skills to live a raw/living food lifestyle
What you get at Creative Health Institute:
"Whether you are suffering from Cancer, Diabetes, Heart disease, or nearly any other ailment, or, you are healthy, and wish to stay that way, our program will provide you the tools to help your body heal itself, naturally! "
So let's talk about their Raw Chef Training and Certification Program. I flew to Michigan and met my sister-in-law who drove up from Ohio. We shared a room at CHI and were on the same Training Station. So needless to say we had a load of fun together learning side-by-side and sharing this, as Cynthia says, "Life changing experience". And that is indeed what this experience was. The amount of love and healing that is given and goes on there is truly amazing. The out pouring of generosity and knowledge is beautiful. Each and every person I met was so special and so unique. I am so blessed to have been in their company.
Our check-in time was on Friday, April 29th from 2-4PM. Cynthia and I got un-packed and settled into our room. They are just like hotel rooms but it felt more like a sorority to me. I felt like I was back in college at Michigan State, moving into Alpha Chi Omega all over again. I went to MSU for my first two years and then I transferred to Ohio State University and spent 3 more years there. I graduated with two degrees, a BS in Dental Hygiene and the second, a BS in Education. (a little side note)
After we got settled we looked around the facility and met some of our fellow raw chefs and were given our (precious) notebooks. These held our intense training schedule and our recipes, guide to setting up a raw kitchen, sprouting charts, measurement equivalents, supplemental materials on food combining and seed and nut milks.
A beautiful welcome reception was given for us.
We were served:
Kale Chips--3 types
Large Green Salad with Sprouts and Tomato
Mexican Almost Refined Bean Dip
Not So Cheese Sauce
Pepper Cheese Log
After our lovely reception we were given the overview of class and expectations by our Master Chef instructor and friend, Robert C. Morgan. He let us call him "Bobby".
Talk about a spectacular man. Such love he has for every person that comes through their front door. He is a stickler for organization, cleanliness and exceptionally fresh, organic ingredients. He is a wonderful teacher and a wonderful person. I am blessed to have met him and share 3 days with him and all of the hard working Interns at CHI.
Next we had our introduction to training stations and appliances.
We then had a demo on proper knife skills. Safety comes first at CHI and we all learned a great deal from our instructors. It doesn't matter how long you have been preparing foods in a kitchen, there is always something new to learn.
Next we were split into Teams. We each got to name our teams and I came up with "The Sprouting Spartans". We jumped right into raw food prep. Each team was given a recipe and all of the ingredients needed. Our first food prep was called, "Pizza Party Preparation". Team 1 was Pizza Crust, Team 2 was Marinara Sauce, our team was Team 3- Pesto Sauce, and Team 4 was mozzarella Cheese.
Here is Bobby working with the Mozzarella team, demonstrating how to use a nut milk bag to make the fermented cheese.
Our pesto ingredients were: soaked cashews, garlic, pine nuts, fresh basil, alfalfa sprouts, and lemon juice. I think it turned out spectacular!