Posts filed under ‘Classes and Consulting’
May 27th – 31st, 2011
Please join us in the Pacific Northwest for a 5-day immersion
into the world of vegan and raw food cuisine
Prepare to transform your life and take your cooking abilities to the next level!
* Save money by learning how to prepare more delicious and healthy cuisine on your own
* Learn new tips and tricks 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
Whether you are an experienced chef, looking to get a job in the vegan restaurant industry, or simply a curious foodie interested in deepening your knowledge of vegan foods, you can learn from a pro how to prepare healthy world-class vegan cuisine!
This is a life transforming experience and special opportunity to study intensely with Mark Reinfeld, the founding chef of the Blossoming Lotus Restaurant, winner of the 2006 ‘Ilima Award for “Best Restaurant on Kaua’i”. Classes will be taught at the Tabor Space Coffee House in Portland– its an intimate setting where all of your questions about vegan food preparation will be answered.
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, Tacos, Live Pies
Please visit our blog at www.veganfusion.com to see photos and the menu from previous chef trainings.
Please email email@example.com for more info and to register
The training is inspiring, delicious, easy and fun. Who knew vegan cooking could be taken to such an extraordinary level. Mark is a genius with food!” – Shelly Triplet, 2-day workshop participant
“Like making meals for a 5-star restaurant” – Becky Moody, 2-day workshop participant
“Mark is a fabulous instructor and chef. His relaxed style is very conducive to learning. He covers a wide array of recipes from all over the world. I’ve taken bot the 10-day chef training and the holiday workshop. I would highly recommend any of his trainings – and cookbooks!” – Edith Schultz, 2-day workshop participant and 10-day Vegan Fusion Cuisine intensive participant
“The training far exceeded my expectations. I am not an experienced cook and I felt comfortable with all of the recipes.” –Sierra Modro, 2-day workshop participant
“This is an amazing course, especially for a non-vegan to realize how good vegan food really is!” – Emma Kettering, 2-day workshop participant
“Mark demystifies vegan and raw food preparation techniques making healthy eating accessible, which is just what the general public needs.” – Corinne Loveland, 2-day workshop participant
“I learned a ton about how to prepare a wide variety of delicious vegan food during the Vegan Fusion Intensive and had a blast while doing it! I’m grateful to Mark for designing such a thorough course – the passion he has for the course materials shines through in his teaching. I definitely made the right decision to attend this course!” – Katie Cain, 10-day Vegan Fusion Cuisine intensive participant
My two weeks spent at Vegan Fusion classes offered an amazing array of plant-based recipes alongside a comprehensive vegan culinary education. From soups and salads, to grains and beans, cooked foods and raw, I have learned more about vegan food preparation than I ever thought possible in such a short time. Mark is a most talented chef, who brings wit and creativity to the kitchen and much nourishment to the table. And the best part has been in the eating! – Diana Blend, 10-day Vegan Fusion Cuisine intensive participant
“Mark has created a great 2-day workshop that is great for vegans and non-vegans alike. My mother and I traveled to Colorado from Portland and it was worth every penny! Thanks Mark!” – Theresa Heim-Stohler, 2-day workshop participant
“Three days goes by way too fast! I am truly inspired and motivated to delve into recipes i did not previously consider. My new motto after this workshop is NO FEAR. This was an amazing and unforgettable opportunity that I plan to never forget (at least until my mind fades).” – Jo Tozzi, 3-day workshop participant
“Having been a professional chef on luxury yachts for the last eight years, I felt pretty comfortable preparing food for most cuisines and dietary restrictions, and thought this would be a fun way to get a few more recipes under my belt. This class was so much more, with a cloud sized dollop of inspiration on top! I learned so many helpful techniques and flavor combinations that I have already started creating recipes and writing my own vegan cookbook. I can not say enough about Mark’s kind and thorough teaching or my awesome classmates. Learning, laughing, eating, cooking, coming together and sharing – I’m tempted to do the class again, just for kicks!” – Nicole Poirier, Seattle Vegan Fusion Cuisine intensive student
“I’ve been vegan for many years. This chef intensive has given me the confidence and hands-on experience to support my healthy lifestyle and the health of my clients. My awareness and understanding of vegan food preparation and presentation make this training a big success for me. I highly recommend it.” -Rivers Cynthia Blake, Kaua’i Vegan Fusion Cuisine Intensive student
“I have never had a bland meal since I attended the training!! I am now willing to experiment and take risks in my own cooking ideas showing me that I have gained a lot of cooking confidence. I am also experiencing a true shift in health as I work closely with the new techniques and recipes. My family has now committed to eating vegetarian at least five times a week and we are now drinking one green smoothie a day. I notice that when we eat out I am also choosing vegetarian food as it is just becoming what my body wants. This is just the beginning of a long and beautiful relationship with vegan foods and flavor-filled cooking.” – Victoria Markham, Kaua’i Vegan Fusion Cuisine Intensive student
Mark has over 20 years experience preparing creative vegan and raw food cuisine. He specializes in vegan recipe development and offers vegan cuisine workshops, trainings and retreats internationally. Mark is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. He is the co-author of four books and the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I’lima Award for “Best Restaurant on Kaua’i”. Mark is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs”. To learn more about the healing quality of foods, he received a Masters Degree in Holistic Nutrition. For more information, please visit www.veganfusion.com
Are you looking to incorporate more healthy foods into your life?
We have over 20 years of experience preparing delicious natural foods, specializing in living foods
♥ Custom-created meals for pick up or delivered to your home
♥ Private classes and healthy lifestyle training
♥ Specializing in live food cuisine
♥ One-on-one supervised cleanses and fasts
♥ Using fresh organic and locally grown ingredients
Ask about our mainland private chef services!
Contact us at firstname.lastname@example.org or
call 808-822-0820 for a free initial consultation
Coauthor, The 30-Minute Vegan, The Complete Idiot’s Guide to Eating Raw, and Vegan Fusion World Cuisine
Mark Reinfeld is the author of three books and the founding chef of the Blossoming Lotus Restaurant. He is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs”. He has offered chef trainings across the country to clients that include Google, Credit Suisse First Boston, The Peninsula Spa, Aspen’s Explore Bistro, Malibu’s Pacific Coast Green’s, and more. Mark has offered private chef services in Malibu, The Hamptons, Hawaii, and New York City. To learn more about the healing quality of foods, Mark received a Masters Degree in Holistic Nutrition from The Clayton School of Natural Healing.
Coauthor, The 30-Minute Vegan, and The Complete Idiot’s Guide to Eating Raw
Jennifer Murray co-developed the original menu for the award-winning Blossoming Lotus Restaurant as well as the Lotus Root Juice Bar & Bakery. She is currently working on her third cookbook due out next summer. Jennifer teaches classes nationally and internationally. Designing fun, mouthwatering food that looks as good as it tastes is her way of spreading vegetarianism.
Fun with the dehydrator!
Learn from Blossoming Lotus founding chef Mark Reinfeld the basics of using the dehydrator to create crackers, pizza and granola. You will also learn how to create nut milks and cheeses.
When: Saturday, December 5th 3-6pm
Where: Wailua Homesteads
Cost: $65/person includes recipes and tasting
Herbed Flax Crackers
Orange Cranberry Granola
Spaces are limited. Contact Mark at email@example.com or call 808-822-0820 by Wednesday November 25th to register.
| Vegan Fusion
Cooking and Raw Food Classes
Wednesday July 8th
5:30pm – 8:30pm
Join Vegan Fusion Chefs Jennifer Murray and Mark Reinfeld as they share recipes and techniques from their upcoming book, The 30-Minute Vegan.
These recipes are delicious, easy to prepare and are perfect for the busy among us.
Spaces are limited, for reservations and directions to the class, please email firstname.lastname@example.org
Mark will be on Kauai offering a class on The 30-Minute Vegan recipes and techniques. Please email Mark@veganfusion.com if you are interested in attending.
Here is a video collage prepared by Wouter Klomp. Check out his website at http://www.insearchforthebest.nl
Here are some photos from the Chef training program we offered at Elements Restaurant in Amsterdam. Last night we served a ‘Meet the Chefs’ dinner in the restaurant’s VIP room.