Food First Institute, LEVEL 3

[Level 3] Natural Gourmet Cuisine III, 2-Day Training 

Maui Culinary Academy Campus

7 hours / 2 days

Level 3 is a 2-day hands-on training course for professionals to advance skills and services in Gluten-Free, Vegetarian, Vegan (dairy-free), Macrobiotic, Raw Foods and Hawaiian Regional Slow Foods.

This comprehensive course, created by organic Chef Renée Loux, is designed to enhance culinary skill sets and direct services with a wide range of recipes and techniques for specific dietary preferences and clean, gourmet food. Level 3 covers in-depth knowledge and theory of alternative foods and puts it into practice. Participants will experience qualified, hands-on training using alternative ingredients and innovative methods, learn how to adapt recipes for specific dietary-preferences, and utilize techniques and recipe components to develop and expand menu offerings.

Part of the menu includes: Infusions for Homemade Natural Soda and Cocktails • Fresh Nut Milks • Asian Lettuce Cups with Ali’i Mushrooms, Homemade Sriracha and Hoisin Sauce • Moroccan Vegetable Tagine with Tomatoes, Squash and Olives with Golden Saffron Quinoa • Sake-Tamari Tofu Tacos with Mirin-Braised Daikon, Yuzu Mayo and Homemade gluten-free Quinoa-Brown Rice Tortillas • Garlic Grilled Millet Polenta with Slow-Braised Fennel and Sun-dried Tomatoes • Homemade dairy-free fermented cheeses, including Macadamia Nut “Goat Cheese” and Ricotta (for gluten-free ravioli and lasagna), Lilikoi Cheesecake with Almond Graham Crust, and White Chocolate Cheesecake with Black Raspberries and Cacao Crunch Crust • Gluten-free Baking, including a master Homemade Gluten-Free Baking Mix, Sweet and Savory Corn Bread, Pineapple Upside-down Cake, Thin Mint Cookies and different kinds of Biscotti • …and more!

All recipes are gluten-free, vegetarian and dairy-free with a focus on locally grown food.

[Level 3] Natural Gourmet Cuisine III

7 hours / 2 days

Hands-on Courses

Requirements: Chef Whites, shoes & your knives

Location: Skills Kitchen at the Maui Culinary Academy campus