The Essentials of Culinary Arts - Cherie Soria - Living Light Culinary Institute

Who is Cherie Soria ?

Cherie Soria, often referred to as the "creator of the raw food movement," has dedicated over 25 years to transforming the culinary arts with healthy and raw recipes. As the founder and director of the Living Light Culinary Institute, Cherie has trained internationally renowned chefs and raw food enthusiasts in over 60 countries, revolutionizing the approach to raw food worldwide.

🔹 Contributions and Impact

Cherie Soria is the originator of many techniques and recipes that have defined contemporary raw food cuisine. Her unique approach combines nutrition, flavor, and aesthetics, creating dishes that are as good for health as they are for the taste buds. She has trained and inspired many famous chefs, some of whom have become influential leaders in the culinary field.

🔹 Key elements

Cherie Soria began her culinary career after discovering the benefits of raw food for her own health. She studied with pioneers of vegetarian cuisine and quickly developed her own techniques and recipes. In 1998, she founded the Living Light Culinary Institute in California, a school dedicated to teaching the culinary arts of raw food.

Cherie has written several cookbooks that have become references in the field of raw food, such as "Angel Foods: Healthy Recipes for Heavenly Bodies" and "The Raw Food Revolution Diet". Her innovative methods and educational approach have inspired thousands of people to adopt a healthier and more balanced diet.

🔹 Why did we choose to work with Cherie Soria ?

With Aurélie, we are accustomed to working with world experts in their field and popularizing the products, devices, practices, and training of these individuals for the French public. Whether it's sprouted seeds, algae, coconuts, enzymes, or here the most prestigious training in raw food, we always aim for the best, regardless of the language or country.

We did not deviate from the rule by meeting Cherie Soria and her husband Dan Ladermann in 2021 and 2022, who are now retired in their true paradise on Earth in Montezuma, Costa Rica, in the province of Nicoya, the peninsula of centenarians, one of the blue zones of our planet.

Cherie Soria started cooking at the age of 12. Having lost many family members due to health issues—diabetes, strokes, cancer... very early on (her mother died when she was 4 years old, her sister at the age of 10, and she never knew any of her grandparents), she became interested at a very young age in the connection between diet and health.

Cherie realized very early on the fundamental connection between love and food, and that if she prepared delicious dishes for her loved ones, they would feel loved and cared for.

During her childhood, Cherie dedicated her entire life, her professional career, and her culinary career to answering this question:
"C""How can I make healthy eating appealing and delicious to the point that people incorporate it into their daily lives?"

After training in vegetarian nutrition, she quickly discovered the benefits of living foods for her own health by associating with Ann Wigmore. She studied with pioneers of raw cuisine and quickly developed her own techniques and recipes.

In 1998, she founded the Living Light Culinary Institute in California, a school dedicated to teaching the culinary arts of living foods, which she directed for 20 years before retiring.

🔹 Internationally renowned chefs trained by Cherie Soria since 1998

👩‍🍳Marie-Sophie L. (France)
Career Actress, author, and French chef, Marie-Sophie L. was trained by Cherie Soria and has become a leading figure in the raw food movement in France.
Influence Marie-Sophie shares her recipes and expertise through her workshops and her book, both poetic and gourmet, "L'instant cru," inspiring a new generation of cooks and food enthusiasts.

👨‍🍳Matthew Kenney (USA)
Career : Internationally renowned chef, restaurateur, and author, Matthew Kenney is a pioneer of modern vegan cuisine. He has founded several award-winning restaurants and written numerous cookbooks.
Influence Matthew is renowned for his ability to elevate vegan cuisine to new heights of culinary refinement.

👨‍🍳Ken Blue (USA)
Career : A prominent chef and culinary educator, Ken Blue uses raw food techniques to teach and inspire in various settings, including restaurants and culinary workshops. He leads the restaurant at the Hippocrates Wellness Institute, founded in 1956.
Influence Ken is appreciated for his educational approach and his ability to make healthy eating accessible and exciting for everyone.

👨‍🍳Chad Sarno (USA)
Career : Internationally renowned vegan chef, Chad Sarno contributed to the launch of the SAF restaurant brand and worked with Whole Foods Market to promote healthy eating.
Influence Chad is known for his innovative techniques and accessible approach to vegan cuisine. Chad founded a chain of raw restaurants called SAF in Istanbul, Munich, and London.

👩‍🍳Kirsten Gum (USA)
Career : Television host and founder of Raw Trips, Kirsten organizes raw food and yoga retreats, incorporating the techniques learned from Cherie into her wellness programs.
Influence : Kirsten combines her hosting talents with her passion for well-being, creating immersive and educational experiences. She teaches raw food classes in Los Angeles and Venice and hosts the television show dedicated to this culinary style.

👨‍🍳 Felix Schoener (Bali)
Career : As a chef at Fivelements Puri Ahimsa in Bali, Felix has incorporated the principles of living foods to create award-winning menus in the field of spa cuisine.
Influence Felix is renowned for his culinary creations that combine health and gastronomy in a luxurious spa setting.

👩‍🍳 Julie Van den Kerchove (Belgium)
Career : Founder of Julie’s Lifestyle in Belgium, Julie offers raw food workshops and has popularized this way of eating in Europe.
Influence: Julie is a key figure in raw food in Europe, known for her innovative recipes and educational workshops.

👨‍🍳 Jason Wrobel (USA)
Career : Chef and content creator in Los Angeles, Jason has worked with international celebrities and produced culinary videos showcasing raw food recipes.
Influence Jason is known for his dynamic and educational videos that make lively cooking accessible to a wide audience.

👩‍🍳 Diana Stobo (Costa Rica)
Career : Author and nutrition coach, Diana has developed wellness programs incorporating principles of raw food nutrition.
Influence Diana is an influential voice in promoting healthy and mindful eating.

👨‍🍳 Ben Richards (Bali)
Career Founder of The Seeds of Life, Ben teaches and practices raw food cuisine in Bali, offering retreats and immersive courses.
Influence Ben combines raw food cuisine with wellness practices for a holistic approach to health.

👩‍🍳 Raw Solla Eiriksdottir (Iceland)
Career : Chef and entrepreneur, Raw Solla uses the principles of raw food in the restaurant she created.
Influence Chef of the famous Glo restaurant in Iceland and author of the book "Raw Food, Vegetarian Recipes for a New Natural Cuisine," she is known for her inspiring culinary creations and her commitment to promoting healthy and vibrant eating.

👩‍🍳 Jennifer McClelland (USA)
Career Chef and author, Jennifer McClelland is the founder of Vibrant Health & Wealth, where she offers culinary training and wellness programs based on living foods.
Influence Jennifer is known for her creative recipes and training programs that promote a healthy lifestyle.

👩‍🍳 Chantal Roy (Canada)
Career : Chef and culinary educator, Elisabeth Roy applies living food techniques in her workshops and training programs.
Influence She opened a café, Rawfreshing Cuisine, in Nelson, British Columbia, and is the co-creator of a range of raw chocolates, Rawsta Flora Organics.

👨‍🍳 Made Runatha (Bali)
Career Chef at Fivelements, Fivelements Puri Ahimsa, surrounded by tropical beauty in Bali. Made creating gourmet living cuisine for this magnificent healing retreat center nestled along the Ayung River. Made Runatha is known for his exceptional culinary creations based on the principles of living foods.
Influence Made is respected for his ability to incorporate raw food techniques into gourmet spa menus.

👩‍🍳 Beate von der Osten (Japan)
Career Beate von der Osten, of German origin, is both a gourmet raw cuisine chef at Living Light and an advanced trainer in raw nutrition sciences who lives and works in Japan. She has created a series of lectures on the science of raw nutrition, which she teaches in Japanese under the auspices of the Japan Beauty Association.
Influence Beate is known for her skills in raw food and her commitment to promoting healthy and sustainable cuisine in Japan.

👨‍🍳 Sunita Vira (Singapore)
Career: Sunita Vira, a certified Gourmet Raw Food chef, is the founder of the Raw Food Centre in Singapore. With her Indian heritage and experience in the artistic field, Sunita enjoys exploring her creative passions with ethnic flavors from many cultures. As a chef and founder of The Raw Food Center, Sunita Vira offers workshops and training programs in living foods.
Influence: Sunita is recognized for her contributions to culinary education and her commitment to teaching the benefits of raw food.

👩‍🍳 Julie Vanderchove (Belgium)
Career: Chef and entrepreneur, founder of Julie’s Lifestyle in Belgium, Julie offers raw food workshops and has popularized this way of eating in Europe. Julie is a raw food instructor, chef, and founder of Julie's Lifestyle.
Influence: Julie and her partner Simon offer raw culinary workshops to individual clients and groups in Belgium, Spain, Italy, and France. Her three biggest passions are healthy food, exercise, and travel.

👩‍🍳 Agathe Mathieu (Canada)
Career: Chef and culinary educator, Agathe Mathieu applies the principles of raw food in her workshops and training sessions, inspiring many enthusiasts of healthy cooking, particularly at her restaurant Tao in Vancouver, Canada.
Influence: Agathe is recognized for her passion for raw food cuisine and her commitment to sharing her knowledge through training sessions and workshops.

🔹 Global influence

Cherie Soria has not only trained the world's most renowned chefs in plant-based and raw food, but she has also influenced tens of thousands of people through her courses, books, and workshops. Now retired in Costa Rica, her favorite place, she has managed to innovate and promote healthy eating, proving that food can be delicious, nutritious, and visually appealing.

Thanks to her expertise and passion for raw food, Cherie Soria has left an indelible mark on the culinary world. Her influence is felt through the chefs she has trained and the millions of people she has inspired to adopt a healthier and more conscious diet.

Find here a recent interview we conducted with Cherie. (choose the subtitles in French!) :

What is the Living Light Culinary Institute ?

The Living Light Culinary Institute, founded in 1998 by Cherie Soria, is a world-renowned educational institution dedicated to teaching the art of raw and vegan culinary arts. Located in Fort Bragg, north of San Francisco, California, the institute's mission is to train chefs and culinary enthusiasts from around the world in the preparation of healthy, delicious, and aesthetically pleasing foods.

Since 1998, a large number of Living Light certified chefs from over 60 different countries have taken courses at the school and subsequently created their own courses, workshops, and raw food retreats, opened raw and vegan restaurants, joined prestigious wellness retreat centers, created TV shows, introduced this culinary art in their countries, written books, etc.

In 2016, when the founder of the school, Cherie Soria, departed, it was taken over by an American NGO, "Communities Moving Forward." This organization reshaped the teachings, which since 2019, are no longer residential in California but are offered as workshops held in various countries around the world.

Biovie has been closely collaborating with Living Light for 6 years to offer their exceptional content in French.

Living Light is not just a culinary institute; it's a place where you will find answers to a wide range of questions that go far beyond the culinary field, such as, among others:

> For what psychological and social reasons do we eat what we eat today ?
Imagine that in any restaurant, fast-food, or cafeteria, there is always a plant-based and fresh option available. It is certain that having many more choices would make it much easier to take care of one's health !

> Which non-organic fruits are the least treated and can be consumed without worry ?
Organic products have a cost, especially in France, but is it necessary or is it possible to choose certain untreated fruits or vegetables while maintaining the nutritional value of these plants ?

> What are the criteria for choosing a good food processor ?
On the market, we find a large number of robots. It is very difficult to make a choice. We will teach you how to recognize a good robot.

> What can I use to replace eggs in my recipe to make it equivalent to a traditional recipe ?
The egg has become essential in many recipes. It's not so much for its taste, but more for the consistency it allows to achieve. You will be surprised by the alternatives that exist.

> How can I organize myself weekly and monthly to eat more raw and plant-based foods while saving time on meal preparation ?
Eating raw and plant-based is not just about having a beautiful plate of vegetables, but also about taking ownership of your cooking so that organization is not a hindrance.

> Which vegetables do not like to be put in the refrigerator ?
Because quality remains the predominant value for Cherie Soria when she created this school and wanted to pass on her knowledge and expertise, it is important that the vegetables retain all their flavor.

> How can I convert a recipe for an event ?
You will also be able to multiply the dishes and recipes offered in this training for large receptions without fear of losing quality.

> Which sprouted seeds grow the fastest ?
Given the variety of sprouting seed options, it is difficult, unless you have years of experience, to navigate the nutritional qualities of each, as well as the specific growth characteristics of each.

> How can I eat more plant-based and raw while maintaining my social habits ?
This fear often arises when discussing plant-based and raw diets. Discover our appropriate responses that will allow you to change your diet while maintaining your social circle.

I'm sorry, but it seems that there is no text provided for translation. Could you please provide the text you would like me to translate?How can I make my dishes attractive to organize healthy family meals ?
Because cooking is always something extremely sensual, it is important to captivate those around you.

> How can I prepare fake meat ?
Here you will find many alternatives that will surprise you and those around you.

> What raw thickeners can I easily use ?
Because it is possible to achieve any consistency with plant-based and raw foods, you will discover here alternatives to industrial or animal-based thickeners.

✨ The Living Light Culinary Institute online courses are organized into three courses:

1. The Fundamentals of Raw Food + Cutting Techniques
2. The Basics of Living Foods
3. The Essentials of Culinary Arts (which includes the Fundamentals + The Basics of Living Food + Cutting Techniques)

> Other professional courses on raw food are being translated

> Each of the 3 courses contains different modules, all of which include:

- several distinct lessons all organized in the following way
- a video of Cherie Sora dubbed in French
- a complete course in French
- numerous supporting documents in French
- some secondary supporting documents not yet translated are in the process of being translated
- a quiz at the end of the module

✨ If all the courses are completed and the quiz answers achieve more than 80% success, then you will receive a Living Light certification, recognized worldwide.

> Three levels of certification are possible: