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Learning Calendar: Costa Rica
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Raw Essentials Chef Certification Course
January 13, 2018 - February 2, 2018
Chef Certification Course
Whole Food, Plant-Based Mastery At Its Best
January 13 to Feb. 2, 2018 at La Joya del Sol organic farm, Costa Rica
Taught by international plant-based health Chef Eric Rivkin of the Viva La Raw Project
Results are in: If you choose to eat whole food plant-based, you can be sexier, healthier, stronger, look younger, save our planet and really be kind to animals!
Whether you’re a novice or well-seasoned chef or health practitioner, come get inspired and educated with a full hands-on opportunity to discover the high energy power of a 100% whole food, plant-based diet (WFPB). Learn the basic skills necessary to make healthy, vibrant living a beautiful, comfortable and confident reality for you, your loved ones and clients. An even bigger takeaway is knowing you’re acting in the best way to heal our planet too. Imagine learning the healthiest cuisine while feeling really fully connected to nature in a truly sustainable rainforest environment living intimately off the land, harvesting fresh organic veggies, fruits, and wild foods every day, and engaging the purest water and oxygen from waterfalls to nourish your body, mind and spirit even deeper. Wake up to the sound of wild birds and breezes instead of traffic noise.
Now, meaningful science and millions of years of experience has shown us that a WFPB cuisine is ideal for humans – food always has been our “medicine” as Hippocrates wisely noted. Whole plant foods nourish, prevent and heal dis-ease, and set our energy right to do our human best in work, play, fitness, being happy and raising consciousness. This life-giving cuisine has the least impact on our resources, including your pocketbook – being sick is 1000’s of times more expensive than being really healthy. What price is living longer, happier, and more connected? Being T2 diabetic now affects 1 in 3, shortens life by 20 years, drains life-force and funds, yet its entirely preventable and curable with a WFPB diet. Same with heart disease, high blood pressure, and cancer. No wonder this WFPB diet is sought after by everyone – doctors, celebrities, parents, children, athletes, and business-creators. (Ref. “How Not to Die” by Dr. Michael Greger)
The 21- day Raw Essentials curriculum not only teaches you the art of this high energy cuisine for you personally, but also inspires you with a practical business foundation to create healthy menus for retreats and events, or create successful food products. Chef Eric Rivkin has been a seasoned and successful entrepreneur in the health food industry for over 40 years, and a vegan for 20. Every reader of this ad has probably used his most popular invention – the sanitary gravity feed bulk food dispensers in food stores over 60 countries – its patented design became no. 1 globally in just 4 years. You can also win international awards for meeting real environmental, health, and economic needs, but it requires a wealth of knowledge, creativity and know-how in food product development to meet customers needs, that Eric is happy to share with you.
Make a difference on a personal, local or global level.
“Be the change you wish to see in the world”, as Ghandi said.
Tuition $2100 for 3 weeks, with a $500 non-refundable deposit payable by Paypal or bank transfer
Included in the tuition –
– Glam-camping lodging in covered tent platforms, private or dorm style in standup deluxe tent with stunning rainforest and sunset views
– All food used in the course will feed us each meal.
– Afternoon recreation and natural spa here at La Joya del Sol – waterfalls, pools, hiking, wildlife watching, yoga, music making, dancing, discussions, reading library. We will watch 2 videos in our jungle theater related to the latest nutritional interests. We’ll take a vote for preference
– An autographed copy of “TO LIVE FOR” recipe book by Chef Eric Rivkin, which has the course recipes.
– Raw Essentials Course Certificate of Completion
For a full curriculum and registration, contact Eric at [email protected], or call 506-8886-6802
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