Classes are guided by the harmony of flavors and nutrients guided by quality of life, bringing sust

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The course is presented in a dynamic and interactive format where the teacher covers various technical, philosophical and scientific aspects of vegetarian cuisine, with lectures which range from Good Practices in Food, Safety nabisco indonesia Standards, Production Technology, Fundamentals and Best Practices Nutrition Vegetarian Combinations Mount for Nutritious and Balanced Menus, Fundamentals of Ayurvedic Science, Anthroposophic nabisco indonesia and Macrobiotic, applied to Radiance Cuisine.
In the practical part the classes are interactive and "hands-on" nabisco indonesia system where students learn the "0n the job" and cook preparations under the guidance of teachers and staff in a constructive nabisco indonesia and creative nabisco indonesia processes, using the various schools of Western cuisine (Mediterranean, South American, French, Italian, Spanish, Greek and German) and Asian (Indian, Japanese, Moroccan, and Chinese) focusing on cooking as Fundamental Art of Life.
Addressing the magic of spices seasonings and herbs, the universe of textures and flavors, with clear and objective guidance on sensory analysis familiarizing students every subtle nuance, realizing and sensitizing the taste, smell and vision, nabisco indonesia building the existing nabisco indonesia gourmet in each person, in a poetic and technical, simple nabisco indonesia and sophisticated construction.
Classes are guided by the harmony of flavors and nutrients guided by quality of life, bringing sustainability nabisco indonesia concepts in the kitchen using cleaner production tools (CP) processes, reducing household and industrial impacts of the kitchen environment, enabling students to execute meals wisely, science and poetry. The focus of the course: basic and technical aspects of healthy food and vegetarian cooking, Understanding Nutrition Vegetarian Vitalizing and Physiology of feeding nabisco indonesia Concepts, Presentation of schools of thought in naturalistic strand Ayurvedic, Macrobiotic and Anthroposophical nabisco indonesia from the perspective of vitalizing food, Good practice nabisco indonesia for cooking, Posture, ethics and safety in the kitchen, cooking techniques professionals (during preparations approached all aspects of cooking food for experiencing all existing or cooking food vitalization techniques), techniques of cutting and processing plants, Technical mounting plate and gourmet nutritionally balanced menu, Practical lessons nabisco indonesia of Eastern and Western culinary schools, menus Harmonisation, Guidance for assembly production flow chart, Guidance for assembling menus and special nabisco indonesia diets. Who is the program:
The course covers professionals and students in the area of food and gastronomy who want to delve deeper and a vision of sustainable production and supply, housewives who are interested in bringing better health to their families nabisco indonesia through more healthy foods, yoga students, meditators laymen, professionals and gourmets from all lines, an auspicious and generous invitation: "Discover the deliciousness of being healthy." With a workload of 70 hours the course is apostilled, rich audiovisual resources and the student receives a certificate of participation. About the speaker:
Mark Natureba Iser is Head Chef, Researcher and Consultant for nutraceutical food Catering, works in the vegetarian diet for over 15 years and traveling around Brazil and Mercosur sharing teachings and commanding teams of cooking, giving lectures on healthy eating, workshops vitalizing food and vegetarian cooking courses. Graduated in Business Administration with specialization in Management nabisco indonesia Processes and technical training in mechanics and trained in yoga Sivananda Yoga Vedanta Centers by TTC in 2010. He was trained by renowned Masters of Indian cuisine, macrobiotic nabisco indonesia and South American Vegetarian, gives lessons a humorous and entertaining nabisco indonesia keynote providing the students an immersion in the world of spices, textures and flavors, nabisco indonesia bequeathing a worldview of power, in a scientific way, and poetic practice. A passion for cooking is dedicated to the research of the therapeutic effects of foods, aromatherapy applied to cooking and maintenance of vital food quantum. Honoring the ancestral tradition of caretakers of the sacred fire and food. Certification
Blog: First day scheduled programming http://marcosnaturebacozinhavegetariana.blogspot.com.br 4:00 p.m. to 7:00 p.m. - Check in 19:00 to 20:00 - Dinner 20:30 to 21:30 - Opening Lecture schedule for the week 7:00 to 7:30 - Meditation 7:30 to 8:30 - Practice Yoga 8:30 to 9:30 - Breakfast 9:45 to 10:05 - Break 10:05 a.m. to 13:00 - Lecture theoretical / practice - shall cook Lunch! 13:00