Raw Food Classes For Pembantus – In Indonesian

After a number of requests we have developed a series of courses designed specifically to train Pembantus in the art of preparing great tasting, ultra healthy raw vegan dishes. In each hands-on class we cover important raw food skills and teach several recipes which the Pembantus can try. In subsequent classes Pembantus will have a chance to ask questions and get clarification about the dishes they prepared.

All classes and manuals will be translated into Indonesian

Here is an outline of what the series covers:

Course One: Introduction to Raw Foods

• What raw foods are and why they are important to health
• Tools of the raw food kitchen explained and demonstrated
• Spices and how to use them
• Basic raw food preparation techniques including: nut and seed milk, chocolate mint smoothie, teriyaki pate rolls, miso soup, chocolate lemongrass pudding…

Course Two: Salads, Salad Dressings and Sauces

• How to make healthy raw condiments including mustard, mayo and ketchup
• How to make a variety of tasty salad dressings that can be served with any leafy greens including basic vinaigrette, herb vinaigrette, miso mustard dressing, ranch dressingconfetti
• How to make raw specialty salads like green papaya salad and creamy kale salad,

Course Three: Snacks and Dehydration

• Proper use of the dehydrator
• How to sun cook
• How to use an oven as a dehydrator
• Where to find dehydrators in Bali
• How to make snacks including fruit leather, granola and veggie jerky
• How to make herbed crackers, nut loaf and cinnamon raisin bread

Course Four: Desserts

• What ingredients to use instead of sugar
• How to make low glycemic desserts
• How to make a basic pie crust plus cheesecake filling and mousse filling
• Learn other recipes including chocolate cookies, superfood sweet balls and vanilla pudding

Course Five: Dinner Party Planning

• How to plan a raw menu for a dinner party and daily menu planning
• What foods to combine
• Learn one complete dinner party meal including appetizer, entree, specialty salad, drink and dessert

Menu to be determined later.

Practical considerations:

Each course includes hands on instruction, manual and tastings of all dishes.

All courses run from our kitchen in Ubud


Contact us for more details and to arrange training for your staff.