Are you a Raw Food Chef already or do you want to Become One?

Danielle Arsenault is an internationally renown Raw Food Chef and Plant Based Nutrition Educator, award-winning vegan influencer, author of 7 cookbooks, nature lover,  mama and founder of Pachavega Living Foods Education. Danielle inspires and empowers women to heal their bodies and ignite their spirits with the power of plant-based whole foods through her life-changing Raw Food Chef Certification courses online and in-person. She makes healthy food taste delicious and wants to share her secrets with you!   It her life’s mission to help you transform your relationship with food and ultimately, with yourself. She will teach you how to become the master of your own health and wellness. Throughh online and in-person courses, you learn to create delicious plant-based meals, heal your gut, get more energy, sleep better and learn how to create solid personalized health routines that stick, for good. Pachavega was designed to bring you back home – home to your roots, to your connection with food, and to your healthiest self. 

Crystal Bonnet is   a Raw Food Chef, Raw Food Nutritionist and Wellness Coach in Vancouver, BC. Her passion to lead   a cleaner life and help others led her   to complete many courses in raw food and nutrition. A graduate from PlantLab (formerly Matthew   Kenney) and Pure Joy Academy she has   taught chef trainings in Bali, Oregon and runs her own classes in Vancouver, BC. Also, a member of the   International Alliance of Holistic   Therapists she has experience in developing plant-based recipes for café menus, coaching clients in   transitioning to a plant-based diet,   catering Yoga and Pilates retreats, and running a raw chocolate farmer’s market business. Crystal’s passion   is teaching, traveling and creating in   the kitchen.     

Gloria is the sole proprietor of beautiful Soothe Downtown Spa, St. John's, NL, Canada. Her mission has been moving toward a cruelty-free business / life balance. As such, she participates in ongoing wellness education including environmentally friendly esthetic /spa product   research & development. She is a vegan with conscious connection to nature and all sentient beings. Besides being a student of these gorgeous life gifts & creating in the kitchen, she loves to hike. Graduate of ‘Heal & Ignite” Raw Food Chef Certification; Pachavega, (2017). 'Plant Based Nutrition Certification'; Cornell University, (2017).   

Joanne is an award-winning international celebrity chef and conscious entrepreneur. As the founder of The Healing Cuisine, Joanne has been a leader in the organic and non-GMO, plant food movement for twenty-five years. Chef Jo raised her children at the beach and in the jungles of Costa Rica where she opened her first restaurant, the Camaleon Organic Restaurant and   Juice Bar. After cooking for her mentor’s retreats in Montezuma for two years   Joanne was hailed Master Raw Food chef, in 2010 by Viktoras Kulvinskas, the   Grandfather of Raw Food, co-founder of the Hippocrates Health Institute. She   also studied under and hosted Dr. Aris LaTham at The Healing Cuisine Culinary   School in Costa Rica. Chef Jo has gained fundamental experience in culinary arts and holistic nutrition, working closely with Chinese, Functional and Naturaophathic   doctors, herbalists, alternative healers, and internationally renowned   chefs. Chef Jo and her recipes have been featured in Harper’s Bazaar, Cosmopolitan, In Style, People Magazine, TB12 Method, Patriots.com, Daily   Mail UK, SVD Sweden, Vogue, Business Insider, and eTalk. Her creations,   classes, detox programs and chef services have been enjoyed by everyone from federal judges and senators to celebrities, CEOs, supermodels, actors and superstar athletes as testimony to her experience and delectable creativity  in the kitchen.     

Deanna lives a whole hearted life on the beautiful North Shore of Vancouver, BC. She is a mom, best friend, trail runner, meditator and loves her cat Dave. Pursuing her passion for whole food she became Advanced Raw Food Chef  with Pachavega Living Foods Education in 2018. She holds certificates in Cannabis Medicine for Herbalists (Lodgepole School of Wholistic Studies, 2018) and Therapeutic Nutrition & Supplementation in Practice (Institute of Holistic Nutrition, 2017). From kraut to vegan cheese, coconut cream to crackers, she finds endless energy in the kitchen. Deanna would love to cater your special event or retreat.  

Nicole Hume is a Certified Health Coach through the Institute of Integrative Nutrition and is a Certified Pachavega Advanced Raw Food Chef.  She has a Bachelor of Psychology from the University of Winnipeg.  She also attended the University of Manitoba to study foods and nutrition. Nicole has worked in several medical offices and currently is a Clinic Manager for a general surgeon.  Upon completion of her Health Coach studies and other research, she discovered that many problems can be improved or avoided by making subtle changes to our lifestyle and diet.  She has a lifelong passion for helping others to feel their best.  Growing up, she struggled with weight issues, Asthma, allergies and other health issues.  In the past 4 years, Nicole has been on her own healing journey and has been able to overcome her weight issue, Asthma and allergies are now a thing of the past and her other health issues have disappeared. 

Josselyn  is Certified Holistic Nutritional Consultant and graduated from the  Canadian School of Natural Nutrition in 2017. She is passionate about using the power of whole foods to  create positive changes in her clients well being. She focuses on educating her clients about the power of using whole foods to nourish the body! Josselyn is  also an Advanced Raw Food Chef and graduated from Pachavega’s Living  Food Education in 2018. She loves preparing nourishing whole food meals  and snacks in her everyday life! She truly believes that you are what you eat and that it is important to treat your body  well! Being Nutritional Consultant and a Raw Food Chef    Josselyn has an  abundance of knowledge to share with her clients and support them every  step of the way through their health journey! She currently works at Matthew Kenney's new restaurant that's recently opened in Edmonton. 

Tricia Green is a Certified Whole Foods Nutritionist, Raw food Chef through Pachavega Living Foods Education, Integrative Nutrition Health Coach. She is a dedicated Food Activist since starting her own health journey in 2011. In 2015 she founded Holy Kraut, Unpasteurized Gourmet Sauerkraut, Raw Living Foods and Fermentation company. It is hard to find a delicious raw, fermented food today so she was inspired to share it with you.  She is currently completing a Health Coaching certification through the  largest Nutrition school in the world. She offers private health coaching. Specializing in raw foods, raw vegan, gluten free, allergies, healing  the gut, autoimmune, mind body connection, and hollistic whole foods, she currently teaches alternative eating and fermentation classes through her home and privately in your home.  Tricia hopes to open that door and make it easy for you to love whole foods as much as she loves making them.  " 

Morgan Klettl is 25 years old and has been vegan for almost four years now and she loves everything about it. After high school, she moved to the Rocky Mountains to become more involved in the mountain culture. While growing up, Morgan learned from her aunt who is a certified herbalist and she learned many of the ways to use herbs and energy healing to treat certain conditions.  She has gravitated towards  different holistic healing methods ever since.  She became a Certified Raw Food Chef in 2016 through Pachavega Living Foods Education.  She hopes to share her own knowledge and work at different heath retreats as a raw food chef all over the world.  

From Rio de Janeiro, Renata grew up by the beach where extra pounds are  unforgivable.The "beach pressure" lead her to chase a healthy lifestyle.  Living in Canada for 10 years, she decided to follow her intuition and  completely change her professional path. Renata is a Raw Food Chef graduated from Pachavega's Living Food  Education in 2018. She is currently completing a holistic nutrition  certificate and working on taking her creations to the Farmer's Market.  Her mission is to teach people that a healthy lifestyle is possible and it is key to keep up with this fast-paced world. Renata is also an artist, mechanical engineer, pilot, and student of Logosophy for over 20 years.  

Shannon began her   journey to becoming an Advance Raw Food Chef with Pachavega Living Foods Education through her passion for food and   interest in nutrition and aging. An   advocate of 'you are what you eat’,   with an educational background in   greenhouse crop production horticulture, Shannon’s interest in how and where   food is grown, leads her to seek out sustainable and organic food. Becoming a   Raw Food Chef has provided an avenue for Shannon to share her passion for   healthy aging, and longevity. She has completed a Natural Health Fundamentals   Certificate, is a wife, mother and grandmother, in addition to being a   beekeeper and beekeeping consultant. It is possible to be healthy and vibrant   at any age, because aging is not a choice, but how we age is.     

 Shelby is a wizard  in the kitchen and a Certified Raw Food Chef. She seeks to show how simple (and delicious) it is to eat in a sustainable and healthy way. She is also   the co-founder of GreenHut, a Whole Foods Eatery Food Truck. With humble beginnings GreenHut Whole Foods   Eatery, was created in the summer of   2014. Co-Founders, Shelby Brown and   Andrea Haughton recognized a need for   fresh and healthy food options but were disappointed by what was currently available in their community. They   registered at the Banff Farmers Market, purchased a juicer and set out to   provide a health conscious public with delicious and creative cold pressed   juices and smoothies. Through GreenHut, her goal is to help build strong, healthy communities.      

Chef Ning is a professional and passionate about the online class in Thailand, known as “ Be My Chef by Ning The Chef” with more than 30,000 online students around the world. Chef Ning has more than 8 years experience about raw food nutrition and detoxification. I am graduated in Laws from Chulalongkorn University. Before I decided to follow my dream and studied for more on my passion. I was trained to a pastry chef by Le Condon Bleu Academy Culinary School.  One day I read a book about Macrobiotics and I followed and finally I found that this is my right mission and only food from nature will get everyone healthier. I studied harder and harder about raw food and plant-based food, the more I love it and I want to share my passion and knowledge to people who health conscious. On my raw food classes that my students call “clean” bring all true knowledge to let them to the real plant base food, no chemical, no artificial food, no imitation food. Especially, I love to educate how to value on nutrition fact more than only calorie number. I keen on recipe creation with “no refined sugar, no dairy product, gluten free, no chemical product, with all organic superfood with low GI” More than 5,000 student with problem about food allergy so they are my passion to create the food therapy with variety of alternatives for their happier and healthier life. I was trained by well-known nutrition and detoxification institution in US. Before I know Danielle who make me feel the raw food in make us closer.

Uschi's passions in life have always included food and travel. Born in Germany, she trained in hotel management and lived in several countries throughout Europe. At the age of 23 she immigrated to Australia where she became a restauranteur winning a Gold Plate Award in 2009 for ‘Best Mediterranean Restaurant’ in western Australia. 5 years ago she fulfilled a life-long dream of working as a private cook in the Caribbean, the USA and Europe. It was at the Shivananda yoga retreat in the Bahamas where she first acquired her knowledge of raw food. She moved to Thailand in 2014 where she continued to expand her knowledge of vegetarian, vegan and Asian cuisine. Koh Samui is now her home where she produces lactose-free vegan cheeses and teaches cooking classes. She distributes her cheeses throughout Thailand and is ready to expand to other countries teaching ‘vegan cheese making’ workshops. Her expertise with healthy and nourishing food continues to expand as her appetite to learn never ends. She is experienced in a wide variety of cuisines and has cooked in private villas, retreats and detox centers for many years. 2 years ago she joined  Vegan chef Jean Christian Jury at the Evason Resort,  Hua Hin,  Blue Lotus Cooking school for some training in upmarket Vegan fare. Uschi has a Diploma in Vegan cuisine and recently received her Qualification as a Raw Dessert Chef with Crystal Dawn Culinary. She aspires to live her life happy joyous and free!  

My name is Neirizeth Benitez. I am originally from Barranquilla, Colombia. I am happily married with 2 girls. I am very passionate about self growth and conscious eating. My expertise lies in elaborate healthy desserts, and I recently became certified as a Raw Desserts Chef by Crystal Dawn Culinary. I would love to learn more about preparing plant-based desserts that are also delicious. Therefore, I am honored and extremely excited to learn more from The Raw Food Chef Alliance and further experience how the raw food cuisine works.

Dehavillyn Mack is from Griffin, Georgia which is right outside of Atlanta, Georgia in the United States. She currently resides in Douglasville, Georgia with her husband. She has one adult daughter and is the bonus mom to two girls. Dehavillyn is a computer scientist by trade but has gained a passion for feeding her body the proper nutrients by eating a plant-based diet. This passion came after she was diagnosed with Breast Cancer 8 years ago. A year ago, Dehavillyn woke up and decided to go “cold turkey” vegan. Her diet consists of 70% raw and 30% cooked plant-based meals. Dehavillyn understands that disease can not live in an alkaline body and a firm believer that food should be your medicine. Dehavillyn is a recent graduate of Crystal Dawn Culinary Raw Dessert Certification program. She has decided to continue furthering her education and is now enrolled in the Pachavega Level One: Plant Based Nutrition Fundamentals and pre-registered for the Level 2. She is also working on her first recipe mini eBook. Dehavillyn plans on utilizing her education by educating people on the importance of good nutrients and healing their body from the inside out by eating a healthy vegan/plant-based diet. She is already selling raw desserts and plan on offering nutritional coaching services. In her spare time, you can find her reading a good book, engraving cutting boards, making mugs and cutting out acrylic cake toppers for different bakers."

Gisele Adechian is a Raw food Chef, Co-founder of Ilera-Wellness and a Cookbook author. I am a graduate of the Cyrstal's Dawn Culinary school. I had myself used 'food as medicine' to cure an autoimmune condition so my mission is to spread the word around the world of the benefits of raw plant-based foods especially in Africa where I originate from. I have traveled the world in Asia, America, Europe, and Africa where I acquired a lot of experiences. Through Ilera-Wellness, a website that I co-created with my sister who is a Nutritionist, I provide a holistic service to improve our health starting with raw plant-based foods and going beyond that to include the body, mind and soul dimensions as well.

My name is Aliona Doyle and I'm originally from central Ukraine. I'm a mother of three beautiful children and I live in Manchester in the UK. For the last four years, I've been running a small cake business but following some personal health issues, I developed a passion for healthy food and living. I was so lucky to find Crystal Bonnet and I was so excited to learn how to make raw vegan desserts that I recently completed her course to become a qualified raw vegan dessert chef. I continue to learn every day by trying out many different recipes and techniques. My current plan is to start and grow a vegan food business here in the UK so that I can provide more nutritious food choices whilst educating people on the benefits of a healthy vegan lifestyle. 

I’m a Naturopath and a Raw Desserts Chef.  I discovered raw food when I started studying Naturopathy in 2017 and I learnt about health benefits of raw food diet. At that time I was interested in specific diets - gluten-free, dairy-free, no refined sugar - to be able to help people with chronic troubles. In 2018 I had the opportunity to attend a water fast program with a Doctor in biology and I became more and more interested in the raw food diet. And as a pastry lover, I wanted to learn how to make raw desserts too! So when I saw the Raw Desserts program by Crystal Dawn Culinary I enrolled and it was like a revelation! I enjoyed making raw desserts so much that I knew it was my calling!  I’m creating my own raw desserts now. I would like to work as raw Dessert Chef and then build my Raw Desserts Business.

   Nadia is Certified Raw Foods Chef (CRFC) specializing in raw food chef training and plant-based culinary arts after attending the Pachavega vegan culinary school led by Danielle Arsenault. This led her on a distinct path to learning more about health and vitality and implementing a positive philosophy of living life through the integration of a healthy diet and lifestyle. Nadia is currently enrolled in the Precision Nutrition Level 1 Program, which is home to some of the world's top nutrition coaches. With this training she hopes to continue to share her life experiences and knowledge to help motivate and empower others to live a healthy and vibrant life. Nadia obtained her Viking Ninja’s Mindfulness Mechanics and Steel Mace Yoga Level 1 certification where she learned Steel Mace Training through Erik Melland, the Onnit Gym Steel Mace Master Coach and Erin Furry, Viking Ninga Master. Nadia hopes to use her training and experience to help encourage others to lead a more active and functional lifestyle. Nadia also has her Paddle into Fitness Stand-up Paddle (SUP), SUP Yoga and SUP Fitness Certifications and received her Level 1 WPA (World Paddle Association) Certificate in 2019. Nadia is a believer in the power of the mind and its ability to exceed perceived limits and hopes to empower others in their own journey to health and wellness. Nadia is also the co-author to an upcoming book “Fitness to Freedom” led by best-selling author Deirdre Slattery, published by award winning and best-selling publisher Golden Brick Road Publishing (GBR). 

I graduated from university with BSc Health Psychology, but then had a change of career and scoped into studying Human Resources. After many challenging years of learning laws, processes and handling people’s action professionally, I found it didn’t fit my passion. As a practical, hand-on person, I wanted to create sweet treats for people that would be beneficial to their health, especially after seeing the benefits of being Vegan for 4 years. After completing the Raw Desserts Chef Course from Crystal Dawn Culinary, I knew this would be the perfect fit and the various avenues that would open up upon completion. Having learnt about allergies, ingredients, skills and techniques, I have been able to treat my loved ones with delicious desserts has surprised them and wanting to see more from me. I have founded a dessert company - Everything Raw, where I create raw vegan desserts in the hope that people will consume the healthiest desserts without it being baked, fried, or processed in any way that could cause damage to their health. Also, to feel totally guilt free and satisfied.

Hi my name is Barb, I live by elk island national park and I am in relations with my awesome love Terry for the past 12 years.  My first relation provided me with a beautiful daughter Melissa who is 29 today.  My food journey started around 15 years ago with a trip to Costco where I picked up a book by Kevin Trudeau about weight loss.  I read the book in a day or so and felt like I had been punched in the face.  This book outed the meat, dairy and pharmaceutical companies for their myths and control over what we are eating and how we are marketed too.  I literally felit like a rat in a cage.  Being very radical, lol I gave up meat the very next day.  I thought I was living the best life ever "no death on my watch" and I got to gorge on all my favorite comfort foods wow.  But soon the weight came, the outer beauty faded and I had a low immunity and felt like crap, and everyone around me said see vegetarian is bad.  I was embarrassed to say the least.  Not a quitter I soon thought well I will go the vegan route and I gave up cheese and all dairy. But I soon found nut cheese, crackers, kale chips and all the vegan treats that don't have animal products and still my health suffered.  Then I went to the experts on line and discovered the nutritionally I was nutrient deficient.  I read. researched and started to really to look at food and what I was eating.  This journey led to to pachevega and Danielle who has inspired me in so many ways!  There is no denying how I feel and that is what we need to consider, not what someone tells us.  Too great quotes -  follow the money and-  let food by thy medicine.  I am grateful and in awe of what this world has to offer!  

Following a long entrepreneurial career in the field of insurance, I chose a tag line to develop a focus for the third chapter of my life. I returned to school full-time at the Canadian School of Natural Nutrition. Many opportunities for further learning ensued, most recently here at Pachavega Vega. My tag line: “Living & Learning with Passion & Seasoning” reminds me that joy in my life comes from living each day and each moment. For me that means the pursuit of ongoing learning in harmony with a passion for the wellbeing of mind, body and spirit. This is sprinkled with the seasoning that being blessed with 70 years on our abundant earth brings. My purpose is to share this learning with those who show interest as we travel through life together, even when meeting for only brief periods of time.

My name is Edita Milasiene. I was born  in a small-town Varena, Lithuania.  After finished my school in 2002 I moved to live and study Hydrology and Meteorology in capital of Lithuania Vilnius at Vilnius University.  3 years later I took academical holidays for 1 year and went to United Kingdom where my current husband lived. And I never finished Hydrology and Meteorology studies.  In 2007 I started studying Healthy Living Education at Lithuanian University of Educational Sciences. It was part time studies, so I lived in UK and was traveling a lot to Lithuania.  In 2011 me, my husband and family friend established The Lithuanian Community in Leeds where we organised weekend activities for Lithuanian children, Lithuanian family’s meetings, traditional and national events and celebrations.  In 2012 I was graduated with a bachelor’s degree as a teacher of Healthy Living Education.  In 2014 I was working as a support worker at Leeds Weekenders Club with disabled children.  In 2015 I started planning my time, hobbies and interests and started working as a self-employed letting agent. And it is my current job just for the incomes.  My hobbies and interests are nature, running, traveling, yoga and meditation, reading, healthy recipes creating, raw desserts, healthy vegan cooking, learning and self-improvement.  My biggest inspiration of everything I do are my family’s support and running for clearing my minds and generating ideas.