Raw Chef Jobs Sprout Up

By Emily Kerr

A growing number of chef jobs entail catering to consumers who seek plates packed with vitamins and minerals. Chef training programs are hopping on the raw-food bandwagon for its originality, nutritional value, and appeal to a burgeoning sector of health-conscious food lovers. Composed mainly of fruit, vegetables, nuts, and seeds, none of which have been heated above 115-degrees Fahrenheit, a raw diet might seem too confining for creative restaurant cuisine. Chef training programs, however, are stepping up to the challenge, preparing their students for chef jobs that require innovation and creativity.

Chef Training in the Raw

Raw (non) cooking relies on specific equipment, such as a blender, food processor, juicer, and dehydrator.
Raw food preparation may be more time-consuming than traditional cooking techniques. Rice, grains, and seeds can require overnight soaking or days of sprouting. Recipes that mimic cooked foods can require hours of dehydrator time.
Chef training programs with courses in raw (non) cooking are mostly located on the East and West coasts, although more programs are cropping up regularly.

Raw Chef: A Creative Job

Raw chef school training could prepare you for such feats as turning beets, potatoes, and turnips into a delicious mock meat loaf. Here are a few other raw foods you might be creating in culinary school or on the job.

Raw spaghetti made of shredded zucchini.
Mock salmon pate, composed mainly of mashed almonds, celery, green onions, and carrots.
A birthday cake made of figs, dates, almonds, and frozen bananas.

After you graduate from a culinary institute with training in raw cuisine, you'll be eligible for chef jobs in a variety of restaurants. Spas and resorts, vegetarian restaurants, and urban diners will be especially open to a chef who can serve it up raw.

Sources

The History and Science of Raw Food

Raw Food Recipes and Resources