Coming this Wednesday, 18th March 2006 - the second exciting call on our all-new, world first Raw Food Leader Teleclass Series:
Insider Secrets to Award-Winning Live Cakes and Desserts with Raw Food Chef Extraordinaire, René Archner
This is a monthly series of events taking place live by telephone, the third Wednesday of every month and showcasing leading names in the raw food movement. i.e. We are bringing the best of the best directly to YOU!
These classes run for an hour - all you need is your phone - and each one will be packed full of cutting-edge information and will also feature special bonuses offered by both the featured presenter AND The Fresh Network (the organisers of all the classes), as well as a Q&A session at the end to make sure all your questions get answered.
I will be hosting the calls and introducing our featured speaker of the month. And our guest next week, calling live from New Zealand on Wednesday 15 March will be the supremely talented and delightfully charming René Archner.
To find out more, here follows the Press Release... Please note bookings now being taken and we have a limited number of lines available. So book now - this will be a brilliant call, full of useful AND deliciousness information, as well as recipes, hints and tips that you won't want to miss.
Insider Secrets to Award-Winning Live Cakes and Desserts
Join award-winning raw food chef René Archner as he teams up with The Fresh Network, the UK’s national raw and living food organisation, for the second call of the Raw Food Leaders Teleclass Series on Wednesday 15 February 2006 at 8pm UK time (12 noon PST / 3pm EST).
Presenting a 1-hour live teleclass entitled “Insider Secrets to Award-Winning Live Cakes and Desserts”, in this live conference call/ interview René will share some of his greatest raw chefing secrets on how to make fabulous living foods desserts and cakes, delicious temptations that measure up to the highest standards of gourmet cuisine. You will learn how to make pies and cakes that taste amazing and look beautiful even after cutting and serving. René is currently working on what promises to be a best-selling book outlining his incredible craft, however, you don’t have to wait for the book, because for the first time ever René will be sharing his vast experience and knowledge with the open public – so you’ll want to be on this call! Be one of the first to know how René works his magic and utilise René's secrets in your own kitchen to impress your friends and family and your own taste buds.
Sign up for this call and you will come away with all this great information and more!
- Learn how to make delicious raw vegetarian cakes without any baking.
- Learn how to select the right ingredients according to texture, colour, flavour and budget.
- Find out which ingredients create the perfect cake/pie crust.
- Learn how to create completely different structures and textures without resorting to eggs or dairy.
- Discover how to utilise different ingredients and techniques to create firm pieces of cake (yum!)
- Learn all about the essential tools needed for raw desserts
- Learn about the basic techniques and guidelines to stop your own creation from sliding apart
- Learn how to best present and garnish your creation
- Learn how to make perfect chocolate from scratch, dairy and sugar free!
- Find out how René came up with his winning smoothie recipe and how you can too!
And there’s more!
All callers who book for this call will not only come away with an armful of secret tips, tools and techniques and the opportunity to have their questions answered personally by René, but will also be offered the following exclusive bonuses…
From René: An exclusive package of 5 recipes, including the 2004 prize-winning cake and the Fresh Festival 2005 winning smoothie recipe. We all 1want those, right?!
From The Fresh Network: Each caller who emails the given address after the call will receive a free Fresh Network Tip Sheet: 5 Wickedly Wonderful Ways with Raw Chocolate AND a money-off voucher for raw chocolate powder! Wow – great deal!
Price and how to book
Each call in this series is priced at just £10 per person (approx. $14 US as no VAT to pay for those living outside the EU) for the live 1 hour call, with a 5% discount for Fresh Network members. At this price it’s exceptionally good value for money and means that the classes should be affordable for all – the bonuses are worth more than that alone! Places on the call are limited, and early booking is strongly advised.
To book online, click here.
To book by phone, please call +44 (0)1353 725139
If you can’t make the call…
Don’t worry, a downloadable MP3 file of the call will be available to purchase for £10 within a few days of the call taking place. There will also be a download + transcript package available for £14.99 within 10 days of the all taking place. All will be available exclusively through The Fresh Network .
René Archner is an internationally well known living foods chef famous for his award-winning cakes and pies as well as smoothie creations. Born in Germany he is now living and working in the beautiful Bay of Islands, New Zealand where he and his partner Lydia are running a very successful living foods business, Vibrant Earth Creations. They teach classes, cater for private and corporate clients as well as for spiritual events and local luxury accommodations. René is also consulting for restaurants and resorts worldwide and is teaching living foods at several culinary schools in NZ. René has a passion for living foods cakes and desserts that he discovered while still working as a mechanical engineer and project manager in Norway. Since then he has fine-tuned the art of preparing stunning raw pies and cakes, which brought him the first prize at the pie contest of the International Raw and Living Foods Festival in Oregon two years in a row. He is now known as the "Raw Pie-oneer". René has trained and worked in various settings and kitchens with Chad Sarno, graduated from Living Light Culinary Arts Institute, and has worked on an internship at the Tree of Life Cafe in Patagonia, AZ, in June 2004.