Professional Chef Certifications

Our extensive, refined living cuisine instruction is based on structured and classic building blocks of culinary arts programs.”

The Training

The core of the curriculum of the 105degrees Chef Certification Program is the 1 month Fundamentals of Raw Cuisine, which offers students comprehensive training in the principles behind the art of raw food. We also offer Advanced Raw Cuisine, which is a 3 month curriculum focusing on the modern, creative approach to living foods. These programs are structured in such a way that students build on the techniques learned, to apply them toward future instruction and eventually into the upscale world of raw and living cuisine. The training our students receive prepares them for careers in the many areas of the fast-growing field of culinary arts emphasizing health and sustainability, including spas and restaurants, catering outlets, culinary educational centers and media, private homes, and more. We welcome students from around the world into our interactive culinary programs.

Chef Certifications

Level I: Fundamentals of Raw Cuisine

120 contact hours • Maximum Enrollment: 12 • Minimum Enrollment: 4 8am to 2pm | Monday through Friday | 4 week sessions View the Calendar

Course Prerequisites

Students are required to have well-developed skills in writing and speaking the English language.

The Curriculum

The curriculum of Fundamentals of Raw Cuisine is defined by its four weekly outlines, each progressing in such a way that the techniques learned are applied. Each daily session features hands-on training and may include lecturing, guest speakers and chefs, tastings and other unique forms of instruction. Each week includes both written and practical testing. Every month in which this course is offered repeats the curriculum, which highlights seasonal produce and dishes of that particular month. The initial week includes a thorough orientation into the curriculum, the workings of the Academy, and the overall philosophy of 105degrees. An emphasis is placed on skills, safety mechanics and food handling, which are applied to all future instruction. Proper use of equipment, the essential elements of raw cuisine, ingredient education and an understanding of seasonality lay the groundwork for proper assimilation of this course. Raw food has a number of techniques and ingredients that are unique and, as a result, Week One places an emphasis on mis en place, kitchen organization, food storage and professional kitchen etiquette. The cuisine of this level focuses on basic sauces and the building blocks of raw cuisine. The second week of Level I harnesses the knowledge of technique, equipment and building blocks to prepare more elaborate components of raw cuisine. These include dressings, sauces, flours and bases, as well as creating an understanding of fermenting, sprouting and other areas of the cuisine which are essential to prepare raw food properly. It is in this level that the 105degrees philosophy is thoroughly explained, as it is structured around classically recognized culinary artistry. Students begin to learn and work with basic recipes, understanding how to follow and modify a recipe, and are taught about the very important role of taste, smell and other senses as they relate to food preparation. This week offers a wide range of study into specific nuances of the cuisine, including the use and understanding of spices, aromatics and other unique ingredients. In the third week, Students work with more advanced recipes and learn to incorporate their skills in such a way that a complete meal may be prepared with professional execution. There is an introduction into each meal period and how food preparation should differ for each. This week goes into far greater detail regarding recipe writing, testing and following. Meal planning discussions, balance of flavors, tastes and textures, and seasonality are thoroughly reviewed. The final week of education in our Fundamentals course focuses on advanced recipes and a number of elements that are required to fully understand and prepare raw food at a higher level. Detailed instruction related to pastry preparation, plating skills, garnishing and finishing a dish are covered. We also delve into recipe costing and business as it relates to raw food. This level puts to use all of the previous instruction and fosters students’ creativity, both in practical and tested exercises. The raw food lifestyle, its benefits, and guidance on how to incorporate it into both a professional and personal setting are reiterated and taught. Back to Top

Level II: Advanced of Raw Cuisine

120 contact hours • Maximum Enrollment: 8 students per Group • Minimum Enrollment: 2 students per Group 8am to 2pm (With the exception of October 2010 session: 3pm to 9pm) | Monday through Friday for 4 weeks View the Calendar

Course Prerequisites

Satisfactory completion of Level I: Fundamentals of Raw Cuisine is required for enrollment in Level II: Advanced Raw Cuisine.

The Curriculum

For graduates of Level I: Fundamentals of Raw Cuisine, this course focuses on contemporary raw food cuisine, including pastry. In it, we train students in professional raw food preparation skills at the highest level, following the philosophy of 105degrees. This course is available to a limited number of students, who work under the supervision of the Academy Instructors and mentor with professionally trained raw food chefs and pastry chefs within our Café. This approach allows them to experience the inner workings of a high-end professional kitchen. The curriculum of Advanced Raw Cuisine is defined by its 4 weekly outlines, each building upon one another, its emphasis on the 105degrees ‘Building Blocks of Raw Cuisine’ and detailed exploration into raw food business methods, including costing, menu and product development.   This course repeats its curriculum each season, highlighting seasonal produce and food preparation methods of that particular time of year. Week One provides a study of advanced equipment and technique native to contemporary raw food preparation, and reviews the building blocks of Raw Cuisine.  Here, classic culinary methods with an emphasis on building blocks are explored as they relate to raw cuisine.  An in-depth study of contemporary methods such as thermal immersion, dehydration and fermentation provide the cornerstone of the upcoming program. Students are provided with an introduction to the proper usage of higher-end equipment such as sous-vide, the smoking gun, paco-jet, anti-griddle, standing mixer and unique slicing tools.  Advanced knife technique, both French and Japanese, are explored with an emphasis throughout the course on increased practice in the technical mastery of knife skills.  Week one emphasizes flavor profiles and flavor building. Week Two advances the use of boutique ingredients such as infused oils, exotic spices, and flower and plant essences in the preparation of refined raw cuisine   Classes exercise menu development, recipe writing and food costing. Beginning in week 2, students participate in the development, preparation and presentation of specials, dishes that will be offered to the public at 105degrees as ‘Academy Specials’ during regular meal periods.  Each student will have the opportunity during the course to be a Student Chef; writing, planning, costing, and executing at least 2 menu items with their instructor.  There is an emphasis during this week on taste, texture and presentation in the pursuit of balancing gourmet recipes. Week Three explores pastry, bread and dessert techniques, emphasizing conversions in flours, sweeteners, leaveners and yeasts.  Fermentation is studied, including advanced cheese making and its garnishes, plating options and wine and beverage pairings.  Fermented beverages such as kefir and kombucha, their cultures, storage and flavoring are included in student exercises:  Technique and completed recipes involving pastry and cheeses are prepared and studied. Week Four includes the ‘Shop Project’, involving work on product development, market research, marketing skills and product proposals.   This includes packaging, and conceptualization of a living food product for the 105degrees shop.  Advanced menu development includes regionally and seasonally inspired recipes.  Food costing and the business side of developing and operating a raw food company is examined, along with opportunities in living food businesses.  These include areas such as catering, restaurants, education, recipe and food writing, private chef positions and an introduction into structuring and managing a small business. Back to Top