2010 Southwest/Northwest Organic, Plant-based Culinary Arts Bootcamps!

Learn how to prepare nutrient-dense delicious Organic, Plant-based Cuisine from
Chef Al Chase, one of the premier vegan chef educators in North America and learn tips
about living a plant-based life by Vegan Lifestyle Educator, Donna Benjamin. This dynamic
team packs a powerful and empowering punch of valuable learning at these
culinary intensives.

Benefits:
- Gain confidence in the kitchen in the areas of food prep, safety and food storage
- Learn how to work with local farmers and food purveyors to get the best produce and ingredients
- Increase your knowledge base of vegan cuisine, nutrition and lifestyle choices
- Pick up money saving tips regarding shopping, menu planning and meal preparation
- Add plating techniques that help enhance the appeal of your healthy fare

Format for all Bootcamps to include lectures, chef demos, hands-on training, resource review
and tastings. Knife skills and kitchen safety will be taught throughout the training.

Dates, Locations and Fees*:
August 26-28, Santa Fe, New Mexico (3 day program)
Fees: $575.00 non-residential; $875.00 includes accommodations

September 23-29, Portland, Oregon (6 day program)
Fees: $1,200.00 non-residential; $1,550.00 includes accommodations

December 6-10, Ashland, Oregon (5 day program)
Fees: $1,100.00 non-residential; $1,450.00 includes accommodations

*includes daily Green Smoothies, Herbal Tea, Snacks, Organic Vegan Meals, Eco-Binder with Recipes and Resources, Certificate of Completion, Graduation Ceremony and SPECIAL BONUS of Outing Day(s) which includes dinner at a local restaurant.

Santa Fe Bootcamp Schedule:
Thursday, August 26: 9am-3pm: Organic, Plant-based Cuisine Training and 4-8pm Special Outing to Farmer's Market and Dinner
Friday, August 27: 9am-3pm: Organic, Plant-based Cuisine Training
Saturday, August 28: 9am-3pm: Organic, Plant-based Cuisine Training and Certificate of Completion Ceremony/Feast

Portland Bootcamp Schedule:
Thursday, September 23, 6pm-9pm: Orientation/Welcome Evening
Friday, September 24, 9am-3pm: Organic, Plant-based Cuisine Training
Saturday, September 25, 9am-3pm: Training and 4-7pm Outing Touring Culinary Businesses and Food Establishments (dinner included)
Sunday, September 26, 9am-3pm: Training
Monday, September 27 and Tuesday, September 28, 9am-3pm: Training and 4-7pm Outing Touring Culinary Businesses and Food Establishments (dinner included)
Wednesday: 9am-2pm: Training/Wrap Up and Graduation Ceremony and 3pm-7pm: Farmer's Market Outing and Dinner Celebration

Ashland Bootcamp Schedule:
Monday, December 6 - Thursday, December 9, 9am-3pm: Organic, Plant-based Cuisine Training
Friday, December 10, 9am-3pm: Organic, Plant-based Training and Graduation Ceremony/Feast

OTHER INFORMATION:

INQUIRE ABOUT CUSTOM PROGRAMS FOR YOUR PARTY OF 4 or MORE!

Must bring your own knives.

PROFESSIONAL KNIFE KITS AVAILABLE:
$350.00 per person (includes 4 knives, storage block, traveling case,
4 edge guards, 3D Knife Cut Display; kitchen scissors; sharpening
steel; and sharpener).

Register Now: Call Donna Z. at Green Earth Travel
Payment Methods: Check, Money Order or Credit or debit cards through PayPal accepted.

JOIN US FOR A SCHEDULED PROGRAM (see below) OR DESIGN YOUR OWN CUSTOM PROGRAMS FOR YOU AND YOUR GROUP!
Imagine a Vegan Culinary Arts Program with your specific needs and goals in mind. Please copy, paste, fill out and send the Form below and send to Donna at Green Earth Travel. After we receive your information, we will send you a suggested curriculum and itinerary to review.
 Green Earth Travel will arrange for your hotel stay during this time.

 
"GETTING TO KNOW YOU" FORM

Name and address:
Phone 1:
Phone 2:
Phone 3:

Email:

Best times to reach you:

How did you find out about Culinary Awakenings? GreenEarth Travel

Reasons for your interest in Vegan Culinary Arts:

What is your background with Organic, Plant-based Cuisine?

What topics would you like to cover in a training?

What is your preferred length of time for a training?

What are your available windows of time?

Is there anyone else who may be interested? If yes, how many?

BIOGRAPHY

 Chef Al Chase is a 1979 alumnus of the Culinary Institute of America (Hyde Park, NY), a member of Bioneers, Chefs Collaborative, Earth Save International, Northwest VEG, Organic Consumers Association and Founder and Culinary Director of Culinary Awakenings. With over 30 years of experience, "Chef Al" combines the best of classical techniques with organic, gourmet pure vegan fare emphasizing local and regional growers wherever possible. He has shared his knowledge via presentations and consulting at the Culinary Institute of America (Hyde Park, NY); California Culinary Academy (San Francisco, CA); Miraval Life in Balance Resort (Tucson, AZ); The Fine Host Corporation (Seattle, WA); American Culinary Federation National Convention (Nashville, TN) and the Art Institute of Philadelphia Culinary Arts  Department (PA) to name a few.

TESTIMONIALS:

TESTIMONIALS:
 "It has been my privilege to know Chef Al Chase for over 10 years and I have appreciated the sincerity and dedication with which he has established and developed The Institute for Culinary Awakening. His generosity of spirit and dedication to his calling are of the highest order. I strongly support his efforts to awaken his fellow culinary professionals to the importance of health-enhancing cuisine. I highly recommend Chef Al Chase and his work through the Institute for Culinary Awakening."

 Michael Klaper, MD
 Director, Institute of Nutrition Education and Research
 Author of "Vegan Nutrition Pure & Simple"

 "...I am impressed by Chef Al's dedication and commitment to teaching the public, emerging vegetarian chefs, as well as traditional culinary professionals about organic, plant-based cuisine. The importance and timeliness of this work on the planet today and into the next millenium cannot be underestimated. I wish Chef Chase continued success and encourage you to work with and benefit from this dynamic teacher."
 Howard F. Lyman, LL.D.
 Founder of Voice for a Viable Future
 Author of "Mad Cowboy"