The reason why I am writing this articles is due to my recent discoveries that most websites or raw magazines that I read, it seem that there is always some one becoming a raw chef. Some people have even described them selves as raw chefs simply by giving the definition from dictionaries. I know that I am going to be making some enemies, but after all being skeptical is the category that the title of this article is under. If you want to become a raw chef, never mind a good raw chef, there are three simple aspects of cheffing that are universals, and are necessary for success whether you are a raw chef or a cordon bleu chef.

The first is: know your ingredients, I don't just mean this and that, but their nutritional values. Chemistry is a part of food, raw or not, and knowledge of nutrition and of the minerals, vitamins and amino acids in foods will help you choose the best ingredients for optimum health. There is so much material available, so dive in and increase your knowledge about raw foods. Knowing the composition of ingredients will lead to further knowledge about how our body can assimilate and integrate these foods to improve certain health conditions as well, which leads me to the second aspect.

Become knowledgeable about various health conditions and challenges (ideally starting with your own and learning the characteristics of your body), and learn what raw foods can be used to improve these conditions. Simply going raw will transform your health dramatically, however combinations of certain vegetables, fruits, oils can fast-track improvement of conditions such as eczema or gout for example. In the case of gout, which is very similar to arthritis, foods that are high in the “B” vitamins such as mung and other raw bean sprouts can improve blood circulation and reduce pain. But if some body is diagnosed with these types of symptoms and a raw chef is offering a raw recipe that is imbalanced then it might have unbalanced effect on the person and make the symptoms worse. However, if a little background study is done on nutritional aspects on health conditions then the raw chef can simply use raw combinations such as raw onion and garlic in their recipes specifically as their ingredients to help the symptoms.

Third, learn how to cut fruits and vegetables correctly in order to present meals that are visually appealing and harmonious. Just slicing things up any which way is chaotic and even though it gets the job done, it will not have a positive impact in the long run. The universe has been made orderly, and there is a reason why that is. This is because the more organize and clear-cut things are, the more energy is charged towards a purpose. Never underestimate the impact the way food is prepared and presented on our health. For instance, having a clean, orderly kitchen work space is essential. Most important is a calm, clear state of mind, I am sure that a lot of people have seen the documantry called What The Bleep We Know, and if you haven't well I recommend it. In this “Doco” there is a chapter where it talks about how our thoughts have powerful impacts on our bodies and our surroundings. Of course using proper cutting techniques and equipments is also important to have a better self satisfying finishes to what you are making. Dishes should be arranged beautifully and served gracefully. This holistic approach is the sign of a simple Raw Chef. We eat with all our senses, not just taste and smell and if we incorporate these three aspects of cheffing into our cuisine, we are on the road to becoming a “raw” chef.

By TTS Cofounder Botanical Chef Omid Jaffari