Recipe book Rawfreshing Cuisine
DVD
Detox your mind, detox your body
Personal Raw Vegan Chef
Professional Consultation Services
Private classes
One Day Classes
Workshops
Recommended products


Recipe book

Chantale Roy created the first worldwide raw culinary art university program. She teaches at UBC (University of British Columbia) in Vancouver, BC. She is a certified living food chef from Living Light Culinary Arts Institute in California. She is the founder of the first raw food restaurant in Québec (Tout cru dans l’bec, Rouyn-Noranda) and in the Kootenays (Rawfreshing Cuisine™) on the west coast. Also, is a consultant on raw, living, vegan and vegetarian diets for business and individuals. Finally, she is a personal chef, speaker and raw chocolatière.


Over recipes, you will vibrate to the rhythm of Chantale’s passion and culinary fibers. Her respect for every living thing will inspire you and her love of exquisite flavor combinations will enchant you… Raw and living foods is a diet that promote an optimum content of nutrients.

35$ • rawfreshing@gmail.com

Personal Raw Vegan Chef

Have you ever dreamed about having your personal chef at home, on a daily base or a few times a week?

Chantale is more than happy to make your dream come true and to make your life easier! She has more than 10 years of experience as a chef, owned two raw food restaurants, designed and collaborated to several other ones. Her creativity and expertise will contribute highly to your general wellness and happiness. Imagine having a variety of colorful, nutritious and divinely delicious meals prepared only for you, in your own kitchen...

Availability: monday to friday, daytime
Fees: 50$ / hr (minimum 4 hrs / day)

For more details, contact Chantale Roy • Chocolatière Owner • Raw Vegan Chef Owner

Professional Consultation Services

For 1 to three people (additional cost for more people)
Fees: 75$ / hr  or 50$ / hr with a minimum of 3 hrs by session + expenses (transportation, accommodation, ingredients, etc.)

 

Private classes on specific topics you would like to learn more, in your own kitchen

For 1 person (additional cost for more people)
Fees: 75$ / hr  or 50$ / hr with a minimum of 3 hrs by session + expenses (transportation, accommodation, ingredients, etc.)

 

One Day Classes

Demonstrations

Vibrant Living Breakfasts • Spicy Banana Almond Milk • Hearty Grawnola (Non-Cereal bowl with cranberries, granola, almond milk and bananas)

Exciting Living Lunches • Soft Veggie Tortilla Wrap • Brazil nut cheese • Marinated Onions • Tuscane's sun wrap

Decadent Living Snacks • Chocolate Sauce • Lavender Almond Bread

Heavenly Living  Dinners • Vegetable Pastas with creamy Porcini Sauce • Strawberry Carawmel Shortcake

When: Contact me
Where: To be determined
How much: $195 / person (10 people or more), including demos, organic living tastings, recipes, lots of informations and inspiration. A 50% deposit is required 1 week before the event. You are invited to register with Chantale by e-mail rawfreshing@gmail.com or on the phone: 604-790-8859.

 

Workshops

2012

Detox your mind, Detox your body

DVD

 

INTRODUCTION TO VEGAN CUISINE
CHANTALE ROY

Feb 10- Feb 24

https://cstudies.ubc.ca/a/aspnet/Course/Detail/?code=BC261

CULINARY ARTS IN FRENCH
CHANTALE ROY

 http://languages.ubc.ca/culinaryarts/exploring_culture.html#Vegan

 

October 2011

RAW FOOD CUISINE – LEVEL 2
CHANTALE ROY
In this hands-on course with Living Chef instructor Chantale Roy, learn to prepare raw plant-based dishes to detoxify your body and increase your vitality. Learn techniques such as sprouting and dehydrating and prepare dishes such as vegan sushi, hemp pizza crust, macadamia nut vegan ‘’cheese’’, vegan dehydrated pepperonis, sumptuous desserts, and raw vegan ice cream.

BC259F11A

https://reg2.cstudies.ubc.ca/session.jsp?sessionId=BC259F11A&courseId=BC259&categoryId=101144 Fri, Sep 30-Oct 21, 5:30-8:30pm; Rm 130, Food, Nutrition and Health Bldg, UBC. $450+tax, includes course materials, a chef’s apron and four multi-course meals.


INTRODUCTION TO VEGETARIAN CUISINE
CHANTALE ROY
There is ever increasing interest in the environmental and health benefits of a vegetarian diet. Discover for yourself the delightful world of meat-free and fish-free meals. Learn how to prepare tasty and nutritious dishes with fruits, vegetables, nuts, seeds, whole grains, legumes, eggs, milk and cheeses. Chef Chantale Roy guides you through using unique ingredients like quinoa, kamut, millet, chick peas, lentils, basmati rice, tofu, red beans, and more in a creative and flavourful way. In this hands-on program, you prepare four meals, while exploring ethnic flavors and the evolution of the vegetarian movement around the world.

BC248F11A

https://reg2.cstudies.ubc.ca/session.jsp?sessionId=BC248F11A&courseId=BC248&categoryId=101144 Fri, Oct 28-Nov 18, 5:30-8:30pm; Rm 130, Food, Nutrition and Health Bldg, UBC. $450+tax

July 2011

Summer institute: Cuisinons en français!

This intensive summer institute is designed for francophones and francophiles eager to explore the culinary arts. Learn to prepare nutritious and delicious vegetarian, vegan and raw food dishes under the guidance of French instructor and chef Chantale Roy. These hands-on classes are taught in French with pedagogical support and learning materials in the language. This is an opportunity to extend your culinary skills and practise French authentically in an immersion setting. BC French teachers should check with their local school boards to see if funding is available.

Prerequisite: An intermediate to advanced level of French is required.

BC216S11A  

One week, Mon-Fri, Jul 25-29, 5:30-8:30pm; Rm 130, Food, Nutrition and Health Bldg, UBC. $525, includes course materials and a chef’s apron.

 Location: University of British-Columbia, Point Grey Campus, Vancouver, BC

More details: http://www.languages.ubc.ca/culinaryarts/exploring_culture.html#Cuisinons

RSVP at UBC Language, Culture, Travel
Limited seats

Join Chef Chantale Roy to discover how adding raw foods to your daily diet can help support cancer prevention, clarity of mind, general well-being and a sustainable planet. The raw food movement, born on the West Coast, is quickly gaining ground worldwide as we focus time, money and energy on reducing current rates of diabetes, cancer, burn-out, depression and global warming. Learn how this ancient, simple and accessible approach can help address important contemporary issues.

RAW FOODS: AN ANCIENT TOOL FOR BODY, MIND AND PLANETARY HEALTH
Fri, Jul 15, 6-8pm, UBC Continuing Studies, Plaza Level Open Space, Robson Square
FREE. Limited Enrollment.

More details: https://reg2.cstudies.ubc.ca/session.jsp?sessionId=CI104S11A&courseId=CI104&categoryId=10107or call 604.822.5042

http://www.languages.ubc.ca/culinaryarts/exploring_culture.html

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Québec, Canada

Cliquez ici pour voir la programmation
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Recommended products

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Make whole food juice that's full of fiber and flavor in under a minute.
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More to come...

 

Who: Chantale is passionnate about living food preparation for over 8 years. She designed and owned two raw food restaurants (Québec and BC). She is also Chocolatière Owner of Rawsta Flora Organics (raw organic chocolate bars with E3Live). She is a long time experimented raw food prep teacher and she is certified raw food chef from Living Light Culinary Arts Institute in California.  She is sooo lookinf forward to share her passion about raw food with you!

 

All Rights Reserved © Chantale Roy 2012 • Pictures by Danie Bérubé