January 9, 2017 to January 13, 2017 All Day
Are you looking to take your cooking abilities to the next level? Do you miss the legendary Blossoming Lotus Restaurant?
Then take advantage of this special opportunity to study closely with Blossoming Lotus Founding Chef Mark Reinfeld as he returns to Kauai to offer a 5-day immersion into the world of vegan and raw food cuisine.
Experience greater confidence in the kitchen
Learn tips and tricks used at the Blossoming Lotus Restaurant that will greatly enhance your culinary abilities
Connect with others who share a similar interest in vegan and raw foods
Deepen your knowledge of the healing qualities of vegan foods
Discover new ideas for presentation that will transform an ordinary meal to a gourmet experience
When: January 9th – 13th, 11am – 4pm
Where: Kekaha, Kauai
Spaces are limited. There are two reduced tuition positions available: Assistant at: $500; Dishwasher at: $250
Day 1 Vegan Soups/ Salads & Dressings
Day 2 The World of Grains and Beans/Tofu, Tempeh & Seitan Dishes
Day 3 Casseroles and Sauces/Wraps, Spreads, Sandwiches and Rolls
Day 4 Vegan Desserts/Raw Cuisine 1: Smoothies, Pates, Pasta & Pudding
Day 5 Raw Cuisine 2: Elixirs, Soups, Plant Cheeses, Ravioli, Parfaits & Ice Cream/Raw Cuisine 3: Nut and Seed Milks, Granola, Pizza
Email email@example.com to register and for more information.
“…The male equivalent to a vegan Rachael Ray-his recipes are flavorful and approachable and certainly have the same potential for mass appeal.” – Publishers Weekly
Mark Reinfeld is a widely acclaimed and multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way. Mark has over 20 years experience preparing creative vegan and raw food cuisine. Since 2012, he has served as Executive Chef for North American Vegetarian Society’s Vegetarian Summerfest and has offered consulting services for clients such as Google, Whole Foods, Bon Appetit Management, The Peninsula Spa and more. Mark was the founding chef of The Blossoming Lotus Restaurant in Kaua’i”, voted “Best Restaurant on Kauai.”. His first cookbook, Vegan Fusion World Cuisine, coauthored with Bo Rinaldi and with a foreword by Jane Goodall, has won 9 national awards, including “Best Vegetarian Cookbook in the USA.” He is the recipient of Vegan.com’s Recipe of the Year award, and Aspen Center for Integral Health’s Living Foods category Platinum Carrot award, which recognizes America’s top “innovative and trailblazing healthy chefs”. He is described by Vegcooking.com as being “poised on the leading edge of contemporary vegan cooking”. Mark’s work has been featured in countless publications including Vegetarian Times, Veg News Magazine, Santa Barbara Magazine and many others. Through his Vegan Fusion company, he offers consulting, chef services, culinary workshops, chef trainings and teacher trainings internationally.