University of Natural Medicine

New ICA Curriculum

Conference 2002

July 19-21, 8am-2pm

Instructors: Chef Albert H. Chase, Jr.

This 3 day workshop will take you on a deeper exploration of the many benefits of implementing organic, plant-based cuisine into one's lifestyle and culinary arena. Work hands-on in the kitchen with Chef Al as you travel on a Culinary Adventure and create Gourmet Vegan Cuisine! The adventure begins with a review of the many benefits of nutritional oils, natural sweeteners and organic pantry and produce items. Basic knife skills will be taught as well as how to prepare Vegan Soups, Salads and Desserts in a healthful way. Emphasis is on "Farm to the Table" culinary preparation and may include a visit to a local organic farm (depending on farmer's schedule). Gourmet Vegan Lunch is included each day. Add on the 1/2 Day Workshop above and you qualify for a Diploma in BASIC VEGAN CULINARY ARTS upon successful completion of all coursework! Please arrive on time and bring a note pad and pen.

NUT 333 2 Credits

Fees: $500.00

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INTERMEDIATE VEGAN CULINARY ARTS

Instructor: Chef Albert H. Chase, Jr.

January 12-25, 2003

The foundations of a vegan lifestyle and how to prepare this healthful cuisine will be taught in this 12 day Vegan Culinary Arts Program. Areas to be covered will be the philosophy, theories and principles of moving toward organic, globally influenced, plant-based cuisine, stocking your healthy kitchen, nutritional oils and natural sweeteners and the many benefits of implementing organics into ones' lifestyle. Basic knife skills will be taught as students get to create hands-on delicious vegan offerings including smoothies, appetizers, soups, stocks, salads, entrees, breads and desserts. Special attention will be given to sauces and condiments as healthy additions to any meal. Plate presentation and the spiritual aspects of food will be explored throughout the program. Outing to health food stores, the farmer's market and culinary supply stores are added features of this informative program bringing the applications of this lifestyle to your life! The "Farm to the Table" approach to cooking and food preparation lends itself to bringing forth more nutritional value and enhancing the flavors of the food. Encouraging your patients/clients to implement this cuisine is a value-added feature of any healthcare practice. Gourmet Vegan Meal included all days except outing days.

FEES: $2100.00 for one person; $1600.00 per person for groups of 2-12 that you assemble A diploma in Intermediate Vegan Culinary Arts will be granted upon the successful completion of the 12 Day Vegan Culinary Arts Program!

NUT 433 6 Credits.

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BIOGRAPHY

Chef Albert H. Chase, Jr. is a 1979 alumnus of the Culinary Institute of America (Hyde Park, NY), a member of the Chefs Collaborative 2000, EarthSave International and Founder and Culinary Director of the Institute for Culinary AwakeningTM. With over 30 years of professional experience, "Chef Al" combines the best of classical techniques with organic, gourmet vegan fare emphasizing the "Farm to the Table" approach to cooking and preparing food. Chef Al 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), the Art Institute of Philadelphia Culinary Arts Department (PA); Whole Foods Markets and Wild Oats Markets to name a few. His passion for cooking is equally matched by his passion for teaching this incredible cuisine!