Chad Sarno, the ‘Raw Chef’ and proprietor of botanical fine-dining restaurant Saf, will this summer be hosting a range of culinary workshops designed for raw, vegan cuisine.
Famous for his menu consisting of raw and one hundred per cent non-animal products, refined or processed ingredients, Sarno will be teaching chefs and enthusiasts the Saf way of preparing raw food, and its nutritional value.
The first of four classes, An Introduction to Raw Gastronomy, will comprise of a 90-minute demonstration of the executive chef’s signature dishes, including cannelloni with almond ricotta, tomato relish and caramelised shallots, and will equip students with enough recipes to put their skills into practice.
Two follow-on one-day intensive Taste of Gourmet Masterclasses will also take place under Sarno’s lead, where students will get the chance to create a four-course meal after a four-hour lecture and demonstration, including the art of dairy-free cheese-making.
For pastry chefs, the Saf Sous Chef and Chocolatier Amy Levin, will lead classes on the history and preparation of chocolate, and an insight into the secrets of Saf’s pastry desserts. Samples and recipes will be available for all students to take away.
For more information and bookings, call 020 7613 0007. The first class with Sarno will take place on July 15, with prices starting at £65. Class sizes are limited, so anyone interested is urged to book in advance.
The Vegan Society has also launched its Vegan Catering Challenge 2008. Professional chefs and catering students are invited to enter by submitting a written three-course vegan menu.
Finalists will then be asked to cook their menu for a panel of judges at the final on October 27 for the chance to win the title and £500.
For an information pack and entry form email The Vegan Society