Seeking space to hold regular raw food classes

[Guest guest]

As many of you know my last series of raw food prep

classes overflowed Chaco Canyon.

 

I am searching for a space to hold a series of weekend

classes in October and November that can hold 20 -30

people. Such a space would be affordable, centrally

located in Seattle, and ideally with a kitchen and

good lighting.

 

See you in class!

 

Bruce Horowitz

206 463 1433

THE SUN KITCHEN

877 661 8117

 

Bruce got his start in the Raw Food Movement in 1998,

by working his way to Head Chef at Juliano’s world

famous ‘RAW’ restaurant in San Francisco in a mere six

months. He is currently Owner and Executive Chef of

the Sun Kitchen, a Seattle-based catering company and

summer festival concession that has fed tens of

thousands of people live-food over the last five

years. Renowned as a culinary artist and instructor,

workshop facilitator, speaker, restaurant consultant

and “eco-raw” food activist, Bruce has been a featured

presenter at the International Festival of Raw and

Living Foods for the last four consecutive years and

at environmental fairs, conferences and courses. He

has also trained hundreds of people to prepare simple

and gourmet live cuisine in his classes and trainings,

both alone and with other top live-food instructors,

and has helped to open live-food restaurants around

the country. Bruce was elected representative of the

Live-Food Producers and Chefs Association in 2003.

 

 

 

__

Start your day with - make it your home page

http://www./r/hs

[Guest guest]

Bruce,

Greetings from WV. Just wanted to keep in touch, as I recall you were

interested in human-powered appliances when I moved away from Seattle in

2003. I was wondering if you'd done anything further with that. I'm about

to start bike workshops for kids in this area and I plan to make healthy

eating a focus. These kids (probably ages 10-18) would get a kick out of

using their energy to prepare food, and it would introduce and engage them

in healthy eating at a formative age. I believe I sent you the link to Maya

Pedal....

http://www.pedalpower.org/works.html

If you ever wonder about what you could do with human power, or what's been

done before contact me and I'll freely share whatever I know.

 

Here's a link to what I've been doing with bikes, I currently do a 30 mile

commute to work several times a week on a fast recumbent over a hilly route.

The rest of the time I bus or carpool. Our only car is used for the rest of

the family and long trips.

http://bikelist.org/seawheels/NicksBikes/NicksBikes.htm

 

Thanks for being an inspiration, to myself and so many others.

Nick Hein

Morgantown, WV

 

 

-

" Chef Sprout " <chef_sprout2001

<rawseattle >

Saturday, September 03, 2005 12:45 AM

[RawSeattle] Seeking space to hold regular raw food classes

 

 

> As many of you know my last series of raw food prep

> classes overflowed Chaco Canyon.

>

> I am searching for a space to hold a series of weekend

> classes in October and November that can hold 20 -30

> people. Such a space would be affordable, centrally

> located in Seattle, and ideally with a kitchen and

> good lighting.

>

> See you in class!

>

> Bruce Horowitz

> 206 463 1433

> THE SUN KITCHEN

> 877 661 8117

>

> Bruce got his start in the Raw Food Movement in 1998,

> by working his way to Head Chef at Juliano's world

> famous 'RAW' restaurant in San Francisco in a mere six

> months. He is currently Owner and Executive Chef of

> the Sun Kitchen, a Seattle-based catering company and

> summer festival concession that has fed tens of

> thousands of people live-food over the last five

> years. Renowned as a culinary artist and instructor,

> workshop facilitator, speaker, restaurant consultant

> and " eco-raw " food activist, Bruce has been a featured

> presenter at the International Festival of Raw and

> Living Foods for the last four consecutive years and

> at environmental fairs, conferences and courses. He

> has also trained hundreds of people to prepare simple

> and gourmet live cuisine in his classes and trainings,

> both alone and with other top live-food instructors,

> and has helped to open live-food restaurants around

> the country. Bruce was elected representative of the

> Live-Food Producers and Chefs Association in 2003.

>

>

>

> __

> Start your day with - make it your home page

> http://www./r/hs

>

>

>

>

>

>

[Guest guest]

Does it have to be a comercial kitchen?

 

Chef Sprout <chef_sprout2001 wrote:As many of you know my last series

of raw food prep

classes overflowed Chaco Canyon.

 

I am searching for a space to hold a series of weekend

classes in October and November that can hold 20 -30

people. Such a space would be affordable, centrally

located in Seattle, and ideally with a kitchen and

good lighting.

[Guest guest]

Hi Angela,

 

My name is Harry (Uncle Harry). You might want to visit " My Sweet Lord " at 5521

University Way to see if it is suitable for your lectures. There is a kitchen,

room for twenty to thirty people and it is in the U- District. During the day it

is an art and culture center where we have seminars and classes and exhibits. At

night , it is a free vegetarian restaurant. We will begin once a month all raw

food nights. See if it will be an appropriate place for your seminars.

 

Kind regards, Harry

 

angela greene <pipnissy wrote:

Does it have to be a comercial kitchen?