[Level 2] Natural Gourmet Cuisine II

Maui Culinary Academy Campus

Level 2 integrates the basics with in-depth skills and hands-on experience with celebrated organic Chef Renée Loux, including Gluten-free, Vegan (dairy-free), Macrobiotic, Raw Foods and Hawaiian Regional Slow Foods.

This course is designed for professionals or individuals with experience. Participants will watch demonstrations and engage in hands-on preparation of a diverse menu of recipes incorporating alternative ingredients and innovative techniques, including how to adapt recipes to suit dietary preferences. Each recipe contains components that can be used in a variety of ways to expand your range of culinary skill with confidence and creativity.

Part of the menu includes: Tangelo Vanilla Cream Macadamia Milk • Creamy Tomato Bisque with Maui onions and Island Herbs • Quinoa Maki Nori Rolls with Kinpira Gobo, avocado, carrots and cucumber • Celeriac Carpaccio Ravioli with Macadamia Truffle- Herb ‘Ricotta’ and Green Chive Oil • Gluten-Free Rosemary Lavender Sable Graham Squares • Kula Creamed Corn with shallots and thyme • Celery Root and Cauliflower Smash with Arugula-Parsley Pesto • Local Haricot Verts with Leeks and Tempeh Bacon • Chocolate Truffles • Gluten-free Passion Fruit Cupcakes with Passion Fruit ‘Buttercream’ Frosting • …and more! 

All recipes are gluten-free, vegetarian and dairy-free with a focus on locally grown food.

[Level 2] Natural Gourmet Cuisine II

6.5 hours

Parital-Participation & Hands-on

Requirements: Chef Whites, shoes & your knives

Location: Skills Kitchen at the Maui Culinary Academy campus