COOKING
AN WHOLEFOO S I T D AR SCHOOL
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artisanwholefoods.com.au
OUR MISSION XXX
Ou r m i ssi on i s to educ a t e a new g ener a t io n of whol efood chef s a nd empo wer t hem wit h th e practi cal ski l ls a nd c o nf idenc e t o build t he wh ol efood cooki ng c a r eer o f t heir pa ssio n. We ai m to do thi s t hr o ug h: • Dai l y pr acti cal h a nds- o n c o o k ing ex per ienc es , i ncorporati n g pr a c t ic es t ha t inc r ea se nut r ient den si ty and del i ci o usness • Encou r agi ng cr i tic a l t hink ing a bo ut c ur r ent food fads an d par a dig ms • Hol di ng a conti nued dis c us s io n o n t he et hic s of the food that w e so ur c e a nd pr epa r e • Sourci n g an d pro v iding - a s muc h a s po ssible - onl y the best l oc a l, f r esh, sea s o na l, et hic a lly farm ed an d r ai sed , o r g a nic a nd bio dyna mic i ngredi en ts • P r ov i di ng a u ni que o n- f a r m ex per ienc e wher e stu dents wi l l be co nnec t ed wit h o r g a nic her b and v eg etabl e gar dens a nd ha ppy r o a ming eg g l ay i n g ch i ckens • P r ov i di ng on -g oi ng suppo r t t o st udent s a f t er th ey com pl ete th eir t r a ining
2017
WHOLEFOOD CHEF AND PA S T RY C H E F TRAINING INTENSIVES
~Training Dates ~ WHOLEFOOD CHEF TRAINING M O N DAY M A R C H 1 3 - F R I DAY A P R I L 7 W H O L E F O O D PA S T R Y C H E F T R A I N I N G T U E S DAY A P R I L 1 8 - F R I DAY M AY 5
A UNIQUE ON-PROPERTY EXPERINCE The Wholefood Chef Training Intensive – and The Wholefood Pastry Chef Training Intensive are held at the gorgeous Artisan Wholefoods Cooking School. The school is located in pristine Upper Crystal Creek, Northern New South Wales on a 180acre property. The school building is completely off the grid – and is powered by a stand-alone solar array. A small amount of produce for class is sourced straight o f f t h e p r o p e r t y ( e g g s & h e r b s ) – w i t h t h e r e m a i n d e r o f fresh produce being sourced largely from local organic farms and farmers markets. The cooking school is equipped with beautiful highquality, modern cookware, equipment, tools and more – which means that your experience and knowledge of quality cookware will be deepened through your daily hands-on practice.
2 0 1 7 | ARTISAN WHOLEFOODS COOKING SCHOOL
BUILDING SKILLS & KNOWLEDGE A PROGRAM ABOUT YOU
Whe the r y ou ar e dream i n g of being a r et r ea t o wner , c a t er er , s pa c hef , ma rke t stal l hol der, bl ogger o r if yo u a r e s imply c ho o s ing t o deepen your w hol efood ski l l s an d kn o wledg e – yo u will f ind t ha t t he pr a c t ic a l f ound a t ions of thi s pr ogram a r e desig ned t o suppo r t yo u o n yo ur journe y. Wha t d oe s th i s mean? No bi g as s ig nment s, no epic ex a ms , no essa ys, re p ort s, o r outsi de proj ects – t his is c la s s ba s ed lea r ning – ha nds o n, a nd lot s of i t. We d o, of cou r se encou r age y o u t o dig deeper , t o t hink c r it ic a lly, t o q ue stio n and to resear ch – we will pr o v ide yo u wit h a n ex t ens iv e re a d ing li st so th at you can co nt inue yo ur jo ur ney beyo nd t he pr o g r a m – in your area of i nter est.
CONTINUED SUPPORT AND SMALL CLASS SIZES
Gra d ua te s of both the Whol ef o o d C hef & W ho lef o o d P a st r y C hef T ra ining I ntensi v es are offered o ng o ing suppo r t in t heir dir ec t io n o f choic e . T h i s means th at wher e po ssible we will a ssist in pla c ing yo u in a n int e rnsh i p - shoul d you cho o s e t o do o ne (t his is no t a r equir ement of c omp leti n g the prog r am ), and c a n a ls o help wit h c a r eer g uida nc e a n d sup p ort . S t ud e nt s can enj oy a personalised ex per ienc e a s we will a lwa ys k eep our c la ss si zes smal l (n o greater t ha n 6). W e believ e t ha t it is impo r t a n t not to f e el ‘ l ost i n the crowd’ when yo u a r e inv est ing s o deeply in yo ur w hole f oods j ou r ney.
ARTISAN WHOLEFOODS COOKING SCHOOL | 2 0 1 7
2 0 1 7 | ARTISAN WHOLEFOODS COOKING SCHOOL
WHOLEFOOD CHEF TRAINING INTENSIVE Details This is a four week intensive of hand-picked topics to jump start your wholefoods journey. From the very first day we begin building your foundations – looking at food health and safety, kitchen equipment, cooking skills, terminology and techniques. From here topics knit and weave together each day to form a web of skills and knowledge designed to give you confidence and a fundamental understanding of current wholefood cooking skills and techniques.
~Food Safety & Hygiene
~Lacto Fermentation 1 & 2
~ Cookware & Cooking Basics
~ Eggs
~ Knife/Knife Skills
~ Breakfast
~ Basic Cooking Techniques
~ Legumes 1 (beans)
~ Herbs & Spices - spice blends
~ Legumes 2 (Lentils)
& pastes
~ Japanese Ingredients & Cooking
~ Stock
~Sea Veg
~Braising & Stews
~ Soudough 1 & 2 (includes gluten
~ Soups
free sourdough)
~ Maths in the kitchen
~Poultry & Meat
~Grains 1 & 2
~Salads & Dressings
A chef’s toolkit is an essential part of a pleasurable cooking experience. We will provide you with your own kit – including knife, steel, microplane, and knife pouch. In addition to this you will receive two aprons to keep.
2 0 1 7 | ARTISAN WHOLEFOODS COOKING SCHOOL
“And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom� ~Anais Nin~
W H O L E F O O D PA S T RY C H E F TRAINING INTENSIVE Details This is a three week intensive that is designed to either – perfectly compliment your Wholefood Chef Training Intensive experience – or act as a stand-alone experience. The Wholefood Pastry Chef Training Intensive requires no prior experience – and is suited to beginner bakers as well as experts. This program is all about understanding wholefood ingredients – flours, sweeteners, gelling agents and more. We will explore many aspects of our new world of wholefood baking and desserts, with this program including many recipes and techniques for both gluten and gluten free options, as well as supporting other dietary restrictions. ~ The bakers Pantry
~ Celebration Cakes
~ The bakers tools & Techniques
~ Cookies / Crackers / Bars
~ Wholefood Pastry Making
~ Frozen Desserts
~ Puff Pastry
~ Business Development & Social Media
~ Wholefood Cake Baking
~ Gluten Free & Allergy Tolerant Baking ~ Wholefood Recipe Conversion
“I attended the 3 week Wholefood Pastry Chef Training Program in May 2016, and am so very glad and grateful that I did. It was such an awesome experience, professional, yet casual. I loved spending my days learning the foundations of cake, pastry and so much in between. It was wonderful to use gorgeous, locally sourced wholefood ingredients, to be immersed in real food and creativity with others as interested as I am, and in such a peaceful and stunning environment. Jean is such a knowledgeable and experienced teacher, chef and food activist, who understands food and the whole system, and is willing to share that knowledge in an understandable and patient manner. She understood my particular interests and was supportive of those options, and I can say that I gained so much more with her than through my prior self-directed escapades. I learned, I laughed and can hardly wait to return for another program.” ~E.K. 2 0 1 7 | ARTISAN WHOLEFOODS COOKING SCHOOL
SO HOW DOES IT ALL WORK? Te l l m e m o r e We have acknowledged that an individual’s passion may not be for both topic areas, or due to any reason - it may not be the right time to commit to both programs in the same time period – so we offer you the option to do both, or just one. Cost for Part 1:
Cost for Part 2:
Wholefood Chef Training Intensive
Wholefood Pastry Chef Training
$4800
Intensive $3600
What is included?
What is included?
- 4 weeks tuition – including
- 3 weeks tuition – including
a folder with comprehensive course
a folder with comprehensive course
notes and recipes
notes and recipes
- A chef’s Knife
- A small chef’s Knife
- A honing steel
- two aprons
- microplane - knife pouch - two aprons
Cost for both courses when enrolling in Part 1 & 2 at the same time: Wholefood Chef & Pastry Chef Training Intensives $8050 ($350 discount) What is included? - 7 weeks tuition – including a folder with comprehensive course notes and recipes - A chef’s Knife, plus - A small chef’s Knife - A honing steel - Microplane - knife pouch - Four aprons ARTISAN WHOLEFOODS COOKING SCHOOL | 2 0 1 7
A F E W M O R E D E TA I L S . . . . XXX
Class is Monday – Friday (unless otherwise stated), 9am – 5pm. A typical day will have a morning lecture, with a cooking demonstration, followed by students working through and preparing s e v e r a l r e c i p e s . W e w i l l s i t d o w n b y 4 p m t o t a s t e t h e f o o d m a d e t h a t day, discuss techniques, reflections on recipes and how we might change or develop what was made. “I loved my three week Pastry Chef Training Intensive with Artisan Wholefoods. Not only did I learn a lot of new skills but I got to play with beautiful fresh local ingredients, in a peaceful rainforest setting. It was as therapeutic as it was educational. Jean is a warm, generous host who always made us feel welcome and supported. The food we made was gorgeous and healthy and it has inspired me to eat better for life. Do it for yourself and your family.” ~M.D.
F R E Q U E N T LY A S K E D Q U E S T I O N S XXX
Where can I stay? If requested a separate guide will be sent to you with local accommodation suggestions. We are very happy to assist you in looking for somewhere to stay, and understand that many of you will be coming from further afield with little knowledge of the area. Do I need to be a chef or already work in the industry to do the course? No. You don’t need any prior experience – just a passion for learning. Are all my meals provided? Meals are not included in the tuition fees; however there will be many days where you will be well fed from the recipes made in class. We will sit as a group at the end of the day and taste and discuss the food that was made. Is this a vegetarian program? This is not a vegetarian program, however a large proportion of the content is. You are not required to eat meat if that is your choice.
ABOUT ME HELLO I h ave been in love wi t h or gan i c s an d wh olefoods from an e arly age an d my wh olefood j ourne y h as t ake n m e aroun d t h e world a nd bac k agai n . An e arly c are e r in veget a ria n a nd ve gan c o ok i n g le d m e t o dis c overing a nd e n rol l i n g i n t h e C h e f Tr ai n i n g Progra m a t New York ’ s Nat ur al G our m e t I ns t it ut e in 1 9 9 9. My pa s s ion for wh ole foo ds c o n t i n ue d t h rough yea rs of working i n fi n e di n i n g re s t aur an t s in t h e US a nd Aus t r al i a, as we l l as work i n g i n Pa st ry fine dining – an d eve n t ual ly t o my own orga nic wedding c ake b us i n e s s i n Sydn e y. I c o-founded a nd c o -wrot e t h e p ro gr am m i n g for Pert h ’s W h ole an d Nat ur al Fo ods C h e f Tra ining Program , an d al s o t augh t c on t e n t i n a ll of t h e 4 progr am s un t i l 2 0 1 4 . Art isa n W h olefo o ds C ook i n g S c h o ol was est a blis h ed in 2 01 3 wi t h t h e dual go al s of t ea c h ing one day wh ole foo d c o ok i n g c l as s e s , a nd a ls o t o deve lop an Eas t C oas t W h ole foo d C h ef Tra ining P ro gr am – b as e d o n-p ro p e r t y i n t h is inc redible p ar t of t h e worl d.
I am wh ole h e ar t e dly c o m m i t t e d t o wh ole foo ds – an d eve r y t h i n g t h at t h i s t er m e n c o m p as s e s : Et h i c al far m i n g, s up p o r t i n g our s oi l an d our pl an e t , t h e k i n d an d e t h i c al t re at m e n t of an i m al s (an d t he us e of ap p ro p r i at e far mi n g t e c h n i q u es) , un de r s t an di n g h ow our an c e s t or s grew an d p re p are d foo d fo r m ax i m um n utr ien t de n s i t y, t h e i m p or t an c e o f gut h e al t h – an d h ow t o s up p or t t h i s , c r i t i c al t h i n ki n g aroun d c ur re n t foo d p ar adi gms an d i d ea s , an d ve r y i m p or t an t ly – de l i c io us n e s s ! As a W h ole foo d C h e f wi t h ove r 2 0 ye a r s ’ ex p e r ie n c e i n m any fac e t s of t h e i n d u s t r y, I fe e l t h at I am t r uly q ual i fie d t o t e a c h an d s h are wh ole fo od wi s dom s an d c o oki n g s k i l l s , an d i t i s an h on o ur an d a de l ig h t t o do s o.
2017 COOKING
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SA RTI
N WHOLEFOO SCHOOL
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H OW T O A P P LY
Please fill in the separate application form and email with application fee to: jean@artisanwholefoods.com.au If you have any further questions – you are very welcome to get in touch – you can reach me at the above email address or at: 0423 463279
K i c k s t a r t Yo u r W h o l e f o o d C h e f C a r e e r To d a y . . . .