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PLANT FOOD CULINARY ARTS/Knife and Equipment Mastery for the Plant-Based Kitchen
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The most comprehensive training imaginable for mastering your plant-based knife & equipment skills

Equipment Skills

High Powered Blender
Personal Blender
Food processor
Dehydrator
Spiralizer
Mandoline Slicers
Juicer
Pressure Cooker
Spice Mill
Mishuki steamer
Fermentation Equipment
Mortar & Pestle
Suribachi
Black Garlic maker
Food Safety
Equipment Safety

Knife Skills

Rondelle
Batonnet
Julienne
Paysanne
Chiffonade
Rough chop
Thin slice
Bias cut
Dice
Brunoise
Mince
Oblique
Lozenge
Asian cuts
Filet
Garnishing cuts
Sheeting
Cutting boards
Knife anatomy
Proper grip
Sharpening
Honing
Knife safety

Special Techniques covered

Opening Coconuts
Prepping for Wraps
Lacto-fermentation
Citrus fermentation
Creating living pastas
Activating life-force in legumes, nuts & seeds
Making a smoothie
Classic Pesto formula
Cold Pressed Coffee
Shaping ruffled chips
Drying fruits
Kitchen gardening tips
Gentle cooking
"Zone" broth
Cooked/Raw fusion

Knife and Equipment Mastery for the Plant-based Kitchen

Your opportunity to learn the best knife and special equipment skills for creating healthy living foods. 

A World in need of healing...

Beyond expensive Culinary Academies, the people of this world are crying out for knowledge in assimilating to a plant-based, healing lifestyle. 

Thousands are searching for a training that is easy, practical, and approachable for anyone seeking to expand their kitchen skills and embrace living plant-foods as medicine.

These people seek a new pioneering approach, free from unhealthy practices and the dependency upon dead, processed ingredients.

The path starts here...

I have created an in-depth, all inclusive course including...
 slicing, chopping, dicing, shredding, mincing, peeling, sheeting, grating, grinding, spiralizing, blending, juicing, mixing, blanching, dehydrating and pressure cooking for the living foods chef within each of us!

The Dilemma

You have always wanted to dive into the incredible world of living foods and radiant, optimal health...but:

  • The knife and equipment skills seem out of reach for you.
  • You have tried plant-based techniques from online blogs and they flopped.
  • You don't know the specialized tools and/or tricks in creating healing, living foods.
  • The culinary educational institutes are geared towards unhealthy, outdated, western practices.
  • Most professional culinary training courses are far too expensive and complicated to juggle in your busy life.

Your Solution has Arrived!

As I customized my teaching to meet the needs of students during the pandemic (through live training and coaching), it dawned upon me how important this powerful healing knowledge is at this time on our planet. 
I worked with students around the globe, facing and surmounting the challenges of online culinary learning. The need for a basic knife and equipment mastery class grew from this experience. 

I have integrated over 8 years of coaching, training and certifying hundreds of plant-based chefs from over 60 countries and wrapped it into a new intensive masterclass designed to introduce anyone to the necessary techniques in creating healthy plant-based dishes.

  • No matter how intimidating sharp knives and equipment has been for them.
  • No matter what previous experience they have.
  • No matter what aspect of healing, living plant-foods they want to learn.
As we continue to experiencing this global awakening, I am determined to carry the torch forward in training new generations of home-based and career driven, plant-based chefs in the power of living foods as preventative medicine.

Experience Counts

I have consolidated all the top-level tips, techniques, and secrets from running one of the most award winning plant-based culinary programs in the world, into a power-packed mastery level series, geared towards everyone from home cooks to professional chefs. 

All from the convenience of your own home and on your own schedule.

It's all about the plants! This course is a perfect compliment to any eating style from raw and vegan to paleo and flexitarian. All will find amazing techniques for including more living, healing foods in their existing diet. 

Praise from across the globe

"James was THE MOST IMPORTANT instructor/chef at the culinary institute I achieved my gourmet certification from...he's beyond talented and a very grand instructor!!"

Renee Dupont - USA

"This experience has been so educational and I can’t wait to go back and revolutionize Indian food. I feel so confident that now, I will be able to actually make food that is both healthy and delicious. I can gladly say that the last one month was one of the best months of my life. I feel like I got what I had come for. And I owe all thanks to you."

Subah Saraf - India

"I have been lucky to have worked with James Sant in the past and I can 100% say, that he is a wonderfully passionate and creative plant-based chef. His vast knowledge of the plant-based world is obvious the minute he begins to speak about his passion."

Aoife Carroll - Ireland

"One of my best experiences in culinary was learning from Chef James at Living Light Institute.  Being able to share that experience with my beloved niece Paula during a customized workshop is something that I will always cherish.  Thanks Chef James for such an amazing experience.    
We look forward to more amazing experiences in the kitchen with you."

Liliana C. Vallejo - USA

"I did a workshop with chef James and it was an incredible experience to have with my aunt. He has extensive knowledge about the whole food, plant-based lifestyle and philosophy and he transmits that knowledge in a simple and easily digestible way. We enjoyed it fully and learned so much from him.
Once you get the concept, each part of his recipes are easy to combine with different preparations, and to create versatile dishes out of them. We were able to see his whole beautiful kitchen and learn about different tecniques that we could see and follow very clearly."

Paula Andrea Betancur - Colombia

"Chef James’ course has totally changed my husband’s and my life for the better!  His buckwheat mango granola, sun dried tomato crackers, buckwheat oat chia cereal, his almond cheese that tastes just like cream cheese, his cashew mayonnaise that my husband can make cole slaw with, his walnut brownies, are just a few of the wonderful recipes he provides. The culinary guidance he provides in the course is top notch! How to make sprouts.  Making and eating foods that are alive.  I have had rheumatoid arthritis 25 years and I feel better now.  My inflammation is normal. I’m close to being half way through the course.  It was money well spent, an investment in our future.  My husband has liked everything I have made in the course.  I have so much more confidence now, my knife skills have improved greatly, I use a dehydrator with confidence now.  I don’t eat salt or oil, as I’m salt sensitive, re my blood pressure, and chef James has given me options to make recipes without those two ingredients.

It is just so worth it to take Chef James’ courses!  Plus he is a wonderful, kind, patient human being.  He has made our lives so much better. Thank you Chef James."

Ellen

A customized training to fit your lifestyle

Eight hours of private culinary instruction with me typically runs a minimum of $1600.00. There are definitely many that can afford this, but given the ongoing global situation I want to reach further with this life-changing transformation. See my healing journey for more insight on the passion I bring to this.

Your choices in food preparation can be a very powerful, healing journey.

I have created a very clear, well-paced curriculum. 32 intensive, concise, top level culinary demonstrations delivered to your personal kitchen, at your own schedule and pace.  Each lesson includes assignments for practicing and perfecting the cuts and techniques described before continuing.

The customized plant-based knife skills and techniques build upon each other in a sequential, practical delivery, and I am there with you every step of the way...
but wait, there's more...

The Menu...

What would a great culinary skills class be without including awesome recipes?!

As an added bonus, I am including great living food recipes to make the most out of the beautiful produce as you work through the lessons. 

Carrot Top Pistachio Pesto
Hemp Heart Tabouleh
Sweet and Spicy Kale Salad
Savory Zucchini Chips
Easy Lacto-fermented Veggies
Pineapple Mango Smoothie
Fermented Cheese Spread
Classic Sauerkraut
Fermented Red Onions
 Dried Scallions Topping
Living Fettuccini Alfredo
Zone Broth
Antipasto


And as if that's not enough, I also have included
2 BONUS fermentation lessons...
Lacto-Fermentation
Citrus-Fermentation

Plus a great ebook tutorial for making my amazing
Savory Italian Dried Tomatoes

Plus... I provide solid, researched equipment recommendations

  • I have spent the past decade trying out many of the leading brands in knives and equipment while coaching and teaching at the culinary institute.  I have compiled practical and affordable options for outfitting your custom whole-food plant-based kitchen. 
  • I'll cover what you need to get started (much of which you may have) as well as what equipment you should set goals for acquiring.  Included are my suggestions for brands that stand behind their products, offering quality for your investment. 
  • A convenient online marketplace for equipment, tools and hard to find ingredients!

Praise from colleagues

"First and foremost,
 James was a joy to work with. He is passionate about healthy plant-based cuisine and devoted to sharing it with our students. James held a space for the students to grow at their own pace while still holding them to a high standard of excellence. Our international students in particular have very high expectations and James didn't disappoint."

Cherie Soria - Founder of Living Light Culinary Institute

"There's a lot of wonderful plant-based chefs that are not necessarily great culinary instructors, and a lot of good culinary instructors that are not great chefs, but you are really the best of both worlds!"

Chef AJ - Celebrity Plant-based Chef Influencer & Instructor

I have an exclusive offer just for you!

This one week, all inclusive mastery course, including everything I have outlined above, is only $255.00   ($267.00 if you choose to make payments)

That is an amazing deal for a high level course of this magnitude.

You will even save more by choosing to bundle this course with other culinary trainings. It will be necessary for receiving a certificate later. 

Click here to see the Culinary Bundle

  • $255 or 3 monthly payments of $89

Knife and Equipment Mastery for the Plant-Based Kitchen


Techniques to create optimized, living foods

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An overview of this comprehensive course...

Welcome!

An introduction to everything we will be covering in the Knife and Equipment Mastery for the Plant-based Kitchen.
Welcome to Knife And Equipment Mastery
Getting started. Read this before staring the course...
Your shopping list for the course
Preview

Knife Skill Foundations - Getting Started

It all starts with the Cutting Board
Get to know your Chef Knife
Posture, Grip and Slicing Technique
Preview
Summary and links
Knife Skill foundations QUIZ

Classic Culinary Cuts - Part 1

Learn all the classic French and Asian cuts from julienne to mince.
Celery - Thin Slice, Julienne, Dice, and Crudite Cuts
Leafy Greens and Herbs - Chiffonade and Mince
Root vegetables - Classic Culinary Cuts
Recipes for the incredible fresh produce you will be chopping up!

Classic Culinary Cuts - Part 2

Cruciferous Cuts - Perfect Florets
Onions - Half Moons, Rings, Julienne, Dice & Mince
Sweet & Hot Peppers - Plank, Julienne, Filet & Dice
BONUS - Fermented Onions Demo (and citrus juicers)
Preview

Classic Culinary Cuts - Part 3

Mushrooms - Thin slice, julienne & dice
Food As Art - Supreme, Fan, Dice & more
BONUS - Lacto-fermented Cruciferous Vegetables
Classic Culinary Cuts QUIZ

Popular Plant-based Culinary Cuts - Part 1

Collards - Creating wraps from any large leafy green
Cabbage - Wraps and slicing for kraut
RawCorn - Removing delicate corn & milking the cob
Young Thai Coconuts - Opening safely and efficiently

Popular Plant-based Culinary Cuts - Part 2

Stonefruits - Removing Pits, Slicing & filleting
Melons - Cutting (and utilizing rinds of watermelon)
Nuts & Seeds - Sprouting, Chopping & Mincing
Additional Culinary Cuts QUIZ

Plant-based Equipment Skills

Learn best practices to prolong the life of your equipment.
High powered Blenders - Pineapple trimming & Smoothies
Mini Blenders
Food Processor tips, & Beet Top Pesto!
Mandoline Slicers, Peelers, Zesters & making healthy Chips!
Spiralizer tips, & Living Fettuccini Alfredo!
Spiralizer part two (winter Squash)
Juicers - Choosing and using
The Dehydrator. A must for a serious Living foods kitchen
Preview
BONUS ebook! Italian Dried Tomatoes.pdf
The New Pressure Cookers (& their role in cooked/raw fusion)
Cold Pressed Coffee & making healthy, processed-sugar free lattes!
Cold Pressed Coffee BONUS-RECIPES
BONUS LESSON - Making my Zone Broth.
Black Garlic Fermenter
Sharpening & Honing Your Chef Knives
Plant-based Kitchen Equipment QUIZ

Congratulations!

Final thoughts

Frequently Asked Questions

Do I need previous culinary training?

The program is designed meet the student where they are at. All the necessary skills will be covered in the comprehensive Knife and Equipment Skills and put into practice in the Living Foods Foundations course.
A high school diploma or equivalent is highly recommended. 

Are there any prerequisites?

  • The Plant-based Kitchen and Lifestyle Transformation is suggested for creating the kitchen studio needed for this program. It is completely optional but recommended.
 
  • The first step is the Knife & Equipment Mastery for the Plant-based Kitchen. This course covers the techniques we will be using throughout the Living Foods culinary series. Those seeking a certificate must include this course in their journey. If you have previously taken culinary level knife skills, contact Chef James to evaluate your path. 
 
  • The living Foods Foundations and Mastery courses must be taken in sequence as the curriculum builds upon itself in techniques.

What kind of engagement is there in the courses?

This program is built to provide a complete, self-paced, plant-based culinary education. 

  • What sets it apart from most online courses will be the live interactive segments (once the students get to the Living Foods Foundations course). 

  • In addition there will be culinary assignments shared in a private online document (with instructor feedback).

  •   There will be ongoing discussion topics in the Plant Food Culinary Member Forum, along with your classmates. 

What kind of equipment will I need?

For the culinary courses, a chef knife, cutting board, blender and food processor are necessary.  We use a dehydrator as well, but options will be given for the oven if you do not have one.  A full checklist of equipment and tools will be provided in advance of every culinary course.

Do I need a computer?

I would highly recommend at least an iPad or equivalent to take part in the live zoom sessions and to witness the food techniques through the demos (a smart phone will work, but cannot deliver the optimal experience for online classes).
In addition, you may want access to a printer if you wish to build a physical binder and create your recipe archive (personally, I like using a 3-hole punch to build my binders).

Do you have a discounted bundle price?

Yes. There will be discounted bundle prices for:
  • Living Food Foundations (with Knife and Equipment Skills)
  • Living Foods Mastery (with Knife and Equipment Skills + Living Foods Foundations)
  • Advanced Desserts courses. (with Knife and Equipment Skills)

Is there a limit on the time to complete the courses?

The courses are designed to be self-paced.  Each is designed with a certain timeframe in the release of modules, but you can take each module at your own pace for up-to 1 year. For example, the 30 day Living Foods course can be stretched anywhere from 30 days to a year. 
Each is designed to be intuitive and easy to navigate. You can pause at anytime, and upon logging back in the site will return you to where you left off. 

Will we be using hard to find ingredients?

All of the recipes are based on the most commonly available organic fruits and vegetables. I will, however, suggest substitutions for different regions of the world, and food allergies as well. The member support group will have a forum for sharing regional supply sources and great substitution ideas.

How are the recipes and materials delivered?

All of the recipes and curriculum material will be printable in PDF form. Shopping lists for each week will be provided ahead of time. Occasionally I will have seasonal variations as well.
I recommend purchasing two 3-ring binders and a 3-hole punch, so you can build the Curriculum and Indexed Recipe binders if you would like a physical copy.

Is this a 100% raw food course?

It can be. This is a living foods course, but you will occasionally experience recipes that fuse a limited amount of healthy cooked techniques within the same dish. Each time we explore cooked/raw fusion there will also be variations for making it 100% raw. See The Living Foods Philosophy on the Culinary Program Page of the website.

Is this training only for vegans?

Anyone can benefit from these courses. No matter what style of food you currently eat, this program promotes integrating the power of plant-based food-as-medicine through embracing the life force energy in living foods. 

Do you accept payment plans?

The most affordable option is to pay in full up-front. 
We will offer split payments at slightly higher tuition rate.
Major credit cards are accepted.

Become a living foods chef or coach

Food is medicine, and now more than ever, modern humanity needs this knowledge!

As the world awakens to this, it is no surprise that the hottest trends for the food industries are whole food plant-based dishes. 
We all see the incredible photos and read the healing journeys across all social media.

The Knife and Equipment Mastery course is the starting point for the Living Foods Foundations, Mastery and Advanced Desserts courses. 
Click here to see the Culinary Bundle