I feel blessed to have graduated from the Living Light Culinary Institute in Fort Bragg some years ago & to have been taught by Cherie Soria who is the owner & "guiding light" in all things Raw. Recently they have created some classes online for those who can't make it across to the School in the USA, so it may be worth your while investigating their programmes, if you wish to pursue a Gourmet Chef Training in Raw Food.
One of
the most important things Living Light teaches is how to create balanced
flavors in a recipe. Both seasoned veterans and new people who are just
starting to learn how to create raw food recipes need to understand the core
principles of the five
basic flavors and how to combine
them for a balanced dish.
The ideal is to create
harmony among the various flavor elements so
that one element does not “drown out” the others and cause an unbalanced dish. Balancing a
recipe goes beyond just taste. When
flavors are artfully combined, the entire dish becomes wholly satisfying. The
tendency to overeat is much less likely when you enjoy a satisfying,
well-balanced dish. In fact, many top chefs serve small portions because they
pay careful attention to flavor components, skillfully
balance them, and create a dish that is
totally satisfying on a variety of levels. At Living Light,
they teach techniques that will help you make perfectly balanced soups, salad
dressings, and many other dishes.
Some
ingredients satisfy two or more of the five elements, so it
is easy to create a deliciously balanced salad dressing or sauce with just a
few ingredients!
