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Raw Food Chef Alliance

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Certified Members Directory

Danielle Arsenault

Gloria Annette Williams

Danielle Arsenault

Danielle Arsenault is an internationally renown Raw Food Chef and Plant Based Nutrition Educator, award-winning vegan influencer, author of 7 cookbooks, outdoors enthusiast, musician, restaurateur, mama and founder of Pachavega Living Foods Education and The Raw Food Chef Alliance. Danielle inspires and empowers women to heal their bodies

Danielle Arsenault is an internationally renown Raw Food Chef and Plant Based Nutrition Educator, award-winning vegan influencer, author of 7 cookbooks, outdoors enthusiast, musician, restaurateur, mama and founder of Pachavega Living Foods Education and The Raw Food Chef Alliance. 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!  She is also the founder and head chef at Verde Vegan Fusion Cuisine at Xalli on Ometepe Island, Nicaragua and each year she hosts a 25-Day Raw Food Chef Residency Program in the tropics.

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Crystal Bonnet

Gloria Annette Williams

Danielle Arsenault

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 run

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.     

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Gloria Annette Williams

Gloria Annette Williams

Gloria Annette Williams

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 connecti

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).   

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Jess Simson

Gloria Annette Williams

Gloria Annette Williams

From New Zealand, two time World Multisport Champion & 2017 Calgary CSNN valedictorian, Jess  is a believer in the power of  the mind & its ability to exceed perceived limits. Jess operates "Stoked Life" specializing in Holistic   Performance & Stress Management Coaching. Drawing from holistic   nutrition, yoga and qigong, Jess supports h

From New Zealand, two time World Multisport Champion & 2017 Calgary CSNN valedictorian, Jess  is a believer in the power of  the mind & its ability to exceed perceived limits. Jess operates "Stoked Life" specializing in Holistic   Performance & Stress Management Coaching. Drawing from holistic   nutrition, yoga and qigong, Jess supports her clients on their journey   towards achieving one simple yet all encompassing goal, that  is: "be  more awesome". Jess is also  a  Certified Raw Food Chef with an  abundance of  knowledge about food & how to accommodate dietary  restrictions with a passion for tasty food. 

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Deanna Smith

Josselyn Turner

Deanna Smith

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 (Lodgep

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.  

Contact Deanna

Nicole J Hume

Josselyn Turner

Deanna Smith

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 currentl

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. 

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Josselyn Turner

Josselyn Turner

Josselyn Turner

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 i

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. 

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Tricia Green

Josselyn Turner

Josselyn Turner

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

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.  " 

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Morgan Klettl

Shannon Tanner

Morgan Klettl

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 ene

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.  

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Renata Ward

Shannon Tanner

Morgan Klettl

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 2

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.  

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Shannon Tanner

Shannon Tanner

Shannon Tanner

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 gro

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.     

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Shelby Brown

Shannon Tanner

Shannon Tanner

 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, Sh

 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.      

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LeeAnn Powers

Karina Christovão

LeeAnn Powers

LeeAnn is a Raw Food Chef and Advanced Raw Food Chef. She is also a restaurant owner and is looking to include more healthy menu items to their already successful restaurant in  Grand Bend Ontario, Aunt Gussie's. LeeAnn and Pat Powers took  ownership of Aunt Gussie's in late 2006 bringing the restaurant that was opened in the 50's by LeeA

LeeAnn is a Raw Food Chef and Advanced Raw Food Chef. She is also a restaurant owner and is looking to include more healthy menu items to their already successful restaurant in  Grand Bend Ontario, Aunt Gussie's. LeeAnn and Pat Powers took  ownership of Aunt Gussie's in late 2006 bringing the restaurant that was opened in the 50's by LeeAnn's  great grandparents full circle back  into the family. Their oldest daughter is the fifth generation to work at the restaurant. Some staff members  have been with Aunt Gussie's since it  opened in 1995.  In 2019, Aunt Gussie's was rebranded. The Lake Hound is the newest incarnation of their family business legacy. 

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Bobbie Traut

Karina Christovão

LeeAnn Powers

Bobbie is a certified Pachavega Raw Food and Advanced Raw Food chef and loves to share the healing power of nutritious, plant-based food with family and friends. Based in the Washington DC metro area, Bobbie teaches yoga and pilates on the side at a a lcal studio and works in the international development and human rights sector during th

Bobbie is a certified Pachavega Raw Food and Advanced Raw Food chef and loves to share the healing power of nutritious, plant-based food with family and friends. Based in the Washington DC metro area, Bobbie teaches yoga and pilates on the side at a a lcal studio and works in the international development and human rights sector during the day. Bobbie believes that a plant-based, raw diet can be a key to healing the body, mind a,nd heart as well as provide sustained energy to live an active and fulfilling life.     

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Heather Bowen

Karina Christovão

Karina Christovão

 Heather Bowen is the founder of The Take Home Nutritionist, providing holistic nutrition consulting and plant-based food education, with a focus on gut health. Following the Dietetics program, Heather completed her Bachelor of Science Degree in Food, Nutrition and Health from UBC Vancouver. Heather continued her studies at the Institute 

 Heather Bowen is the founder of The Take Home Nutritionist, providing holistic nutrition consulting and plant-based food education, with a focus on gut health. Following the Dietetics program, Heather completed her Bachelor of Science Degree in Food, Nutrition and Health from UBC Vancouver. Heather continued her studies at the Institute for Integrative Nutrition in NYC where she   received her Holistic Nutrition Consultant and Health Coach designation. Most recently, Heather received her certificate as an   Advanced Raw Food Chef with Live Pure Culinary Institute. Creating raw, plant-based, vegan, and gluten-free health food products is a passion of hers and her unique talent can be found displayed on her Instagram. Heather believes that lifestyle-related illnesses can be prevented and or reversed by fostering a positive mindset, developing healthy habits and choosing whole foods.     

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Karina Christovão

Karina Christovão

Karina Christovão

 

Karina  believes in a holistic approach to health: Our physical, emotional, and  spiritual health are all connected with one another. Food is information and the code that programs  our biology. You can upgrade or downgrade your biological software with  every single bite.  Karina  is a Health Coach through the Institute for Integrative 

 

Karina  believes in a holistic approach to health: Our physical, emotional, and  spiritual health are all connected with one another. Food is information and the code that programs  our biology. You can upgrade or downgrade your biological software with  every single bite.  Karina  is a Health Coach through the Institute for Integrative Nutrition and a  Culinary Coach thru Harvard. She is also certified in Culinary Nutrition  from the Natural Gourmet  Institute in NYC.  Prior, she worked in finance in NYC for 7+ years.  She is from Brazil and lives in Miami where she coaches private clients  to transform and nourish their health in all areas of life. She also  teaches plant based culinary classes and wellness  workshops, and is looking forward to collaborating with others on  wellness projects.  

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Valentina Slaviero

Valentina Slaviero

Valentina Slaviero

 Valentina is a Holistic  & Functional Nutritionist from Brazil, Her work and passion has inspired thousands already. She believes in the power of  healing foods and that’s what she brings to her patients, to her work, and to her personal life! She is also a certified Health Coach, and with a holistic view, she can help  people not only b

 Valentina is a Holistic  & Functional Nutritionist from Brazil, Her work and passion has inspired thousands already. She believes in the power of  healing foods and that’s what she brings to her patients, to her work, and to her personal life! She is also a certified Health Coach, and with a holistic view, she can help  people not only by looking at their diets, but also at the eating  habits, lifestyle, work, career,  relationships, self knowledge and social networks. Valentina is a Certified Raw Chef by Pachavega Living Foods (Costa Rica, 2019). She loves to travel, experience new things, read, laugh, study, cook and eat good and healthy food!  SHe has a large following on social media where she shares tip and healthy recipes daily. She is also open to collaborating professionally in projects, trips, workshops in Brazil and globally around the world. 

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Dr. Diogo Simão

Valentina Slaviero

Valentina Slaviero

 "I am a Physician, with a medical residency in General Surgery,  post-graduate in Nutrology by the Brazilian Association of Nutrology. I also have a  Post-graduate in Sports Medicine by the Federal University of São Paulo  and Post-graduate in Functional  Gastronomy. I hold a specialist title in Sports Medicine by the  Brazilian Society 

 "I am a Physician, with a medical residency in General Surgery,  post-graduate in Nutrology by the Brazilian Association of Nutrology. I also have a  Post-graduate in Sports Medicine by the Federal University of São Paulo  and Post-graduate in Functional  Gastronomy. I hold a specialist title in Sports Medicine by the  Brazilian Society of Exercise Medicine and Sport.  I now have certification  as a Raw Food Chef from Pachavega Living Foods Education in Costa Rica. With a holistic view on health and healing, I focus on first leading patients to foods as a healing method and then when extreme, we  treat with medicine. I am fortunate to have learned so much from the Pachavega Course and now will be teaching culinary skills classes with my patients."  

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Fran Tonello

Valentina Slaviero

Fran Tonello

 Francielli Tonello is a professional passionate about the   pleasures that food provides and has a heart open to new experiences in the kitchen. She graduated in Gastronomy from Universidade Anhembi Morumbi, postgraduate in Functional   Gastronomy from Universidade Anhembi   Morumbi, graduated in Nutrition from São Camilo University, spe

 Francielli Tonello is a professional passionate about the   pleasures that food provides and has a heart open to new experiences in the kitchen. She graduated in Gastronomy from Universidade Anhembi Morumbi, postgraduate in Functional   Gastronomy from Universidade Anhembi   Morumbi, graduated in Nutrition from São Camilo University, specialized in several areas of   gastronomy and nutrition through   national and international courses, such as: Raw Food & Plant Based Cooking , the Live   Pure Culinary School (Costa Rica) and   Plantlab Culinary (California); Certified in Food Therapy and Culinary Nutrition by the Natural Gourmet   Institute (New York).  Ambassador and creator of the company Fran Tonello Functional Gastronomy,   Fran is an expert in the true healthy   food, free of refined, sugars, lactose   and gluten. Her passion is to explore all food alternatives so that everyone can enjoy the sensations and benefits that good food   provides.    

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Katie French

Valentina Slaviero

Fran Tonello

Originally from  the US, Katie divides her time between living in Nicaragua and being a private chef on super ysuperyachtsachts. Being an athlete, she has completed many EXTERRA triathlons and loves running the trails in her backyard with her husband. Katie has spent the last three years cooking, experiencing local cuisines, and sailing t

Originally from  the US, Katie divides her time between living in Nicaragua and being a private chef on super ysuperyachtsachts. Being an athlete, she has completed many EXTERRA triathlons and loves running the trails in her backyard with her husband. Katie has spent the last three years cooking, experiencing local cuisines, and sailing through the South Pacific on a   private yacht.   
Having been classically trained in  Paris, at Le Cordon Bleu and completing the Advanced Raw Food Chef Certification with Pachavega Living Foods   Education, she is well versed in a   variety of cuisines but her true passion is designing plant-based healthy and nutritious food for   her clients. Katie is looking forward  to being a private chef, nutritionist and personal trainer in her home of  Nicaragua and around the world.     

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Louise Aarssee

Joanne Gerrard Young

Louise Aarssee

Louise Aarssee lives in the beach village Zandvoort by the sea in the Netherlands. She is Nlp-Coach and Dialogue facilitator.  When Louise found out that her son had Crohn's disease, and did not get any better, she started to follow her intuition. Unconsciously she knew that food was the answer for her son's illness. She became an Advance

Louise Aarssee lives in the beach village Zandvoort by the sea in the Netherlands. She is Nlp-Coach and Dialogue facilitator.  When Louise found out that her son had Crohn's disease, and did not get any better, she started to follow her intuition. Unconsciously she knew that food was the answer for her son's illness. She became an Advanced Raw Food Chef with Pachavega Living Foods. Louise believes  that awareness and education about the importance of a plant-based basis is   important for the health of every person. She wants people to experience that Raw food is fun, versatile and super   delicious. Louise travels a lot and you can always invite her for a cup of   coffee and a good conversation. Who knows what we can mean for each other.   I'd love to hear your story    

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Sunita Vira

Joanne Gerrard Young

Louise Aarssee

Chef Sunita Vira is a published author of Raw for Life and Founder of the Raw Food Center in Chicago and Singapore. She is a certified Raw Food Chef & Nutrition Educator, teaching people around the world how to take healthy eating into their lifestyle for vibrant health. Sunita also leads exclusive Culinary  Wellness Retreats all over the

Chef Sunita Vira is a published author of Raw for Life and Founder of the Raw Food Center in Chicago and Singapore. She is a certified Raw Food Chef & Nutrition Educator, teaching people around the world how to take healthy eating into their lifestyle for vibrant health. Sunita also leads exclusive Culinary  Wellness Retreats all over the world. Sunita is a certified Gourmet Raw Food Chef and Nutrition Educator from the Living Light Culinary Institute and Matthew Kenney Culinary Academy in California. She has been working with raw foods for almost two decades while traveling the world and bringing the wisdom of ancient cultures into new creations with a modern twist. 

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Joanne Gerrard Young

Joanne Gerrard Young

Joanne Gerrard Young

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 Cama

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.     

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Keia Dreger

Joanne Gerrard Young

Joanne Gerrard Young

Keia Dreger is a passionate advocate for the living foods world. After a decade of yoga and somatic movement facilitation and working behind the scenes at various plant-based cafes around Canada, Keia has joined the Pachavega team. She is excited to share the skills and education that has empowered her to live her fullest life. Keia is a 

Keia Dreger is a passionate advocate for the living foods world. After a decade of yoga and somatic movement facilitation and working behind the scenes at various plant-based cafes around Canada, Keia has joined the Pachavega team. She is excited to share the skills and education that has empowered her to live her fullest life. Keia is a co-owner and creator of Telluric Tonics, a botanically infused raw chocolate and MCT oil tincture venture. The company is focused on fresh small batch production and high quality, ethical ingredient sourcing. Keia and her loving partner currently reside in the Gulf Islands in their tiny house. She spends her days practicing permaculture gardening techniques, making herbal medicinal concoctions and creating nature inspired art. Her dream is to continue to share the incredible healing and nurturing wisdom of plant based food and medicine, create a thriving off grid community on her little island, and complete the Traditional Chinese Medicine Doctor program at Pacific Rim College. Keia is currently creating and writing a botanical divination book and deck called “The Telluric Oracle”. She would love to go in depth with you about the spirit of herbal medicine, ecology, living food and creating synergistic lifestyles with the land we all share. “May we walk each other home”.

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Na Patt Pachara-aksorn (Chef Ning)

Na Patt Pachara-aksorn (Chef Ning)

Na Patt Pachara-aksorn (Chef Ning)

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 fol

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.

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Uschi Herrmann

Na Patt Pachara-aksorn (Chef Ning)

Na Patt Pachara-aksorn (Chef Ning)

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

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!  

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Neirizeth Benitez

Na Patt Pachara-aksorn (Chef Ning)

Neirizeth Benitez

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 prepar

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.

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Dehavillyn Mack

Na Patt Pachara-aksorn (Chef Ning)

Neirizeth Benitez

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 nutrie

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."

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Gisele Adechian

Gisele Adechian

Gisele Adechian

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 origi

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.

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Aliona Doyle

Gisele Adechian

Gisele Adechian

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 a

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. 

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Aurelie Viala

Gisele Adechian

Aurelie Viala

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 at

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.

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Nadia Dedic

Gisele Adechian

Aurelie Viala

   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 integra

   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). 

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Neema Parekh

Barbie Van Allen

Neema Parekh

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

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.

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Barb Holmes

Barbie Van Allen

Neema Parekh

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 

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!  

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Barbie Van Allen

Barbie Van Allen

Barbie Van Allen

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 Pa

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.

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Edita Milasiene

Barbie Van Allen

Barbie Van Allen

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 

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.

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Nicole Zimmer

Farhana Shabbirdin

Nicole Zimmer

Nicole Zimmer is a Pachavega Raw food Chef and Live Foods Educator based in both western Canada and Puerto Cayo Ecuador. In her teens Nicole was diagnosed with PTSD, depression and anxiety. She also battled physical challenges such as chronic digestive issues and suffered a neck injury. By her mid-twenties she said enough is enough and found herself on a healing journey for the body mind and spirit. She believes in creating a lifestyle that works hand in hand with mother earth to nurse your physical and mental health, and feed your soul. By purchasing land in Ecuador her family’s goal to create a self-sufficient, eco-friendly homestead to live out this lifestyle to its fullest potential. She is passionate about teaching others how to change and heal themselves, so she created The Earth’s Nurse to offer workshops, personalized lifestyle and nutrition coaching and public speaking. Of course she is always open to offering her knowledge and experience where needed, following the family motto “we are stewards to the earth and servants to humanity”. Nicole is always furthering her education and is currently studying Wholistic Therapy and Herbalism with the Wild Rose College in Alberta. She has a certification in Cannabis Medicine for Herbalists from the Lodgepole School of Wholistic Studies and is an advocate for medical marjuana. In her spare time you can find her dancing in kitchen, on her yoga mat, hiking with her dogs or looking for the next reef to dive.

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Kendra Pinder

Farhana Shabbirdin

Nicole Zimmer

Kendra’s passion for health and wellness extends from the outdoors and into the kitchen. She spends her weekdays as a full time corporate real estate broker in Calgary, and weekends mountain biking, skiing, running and adventuring in the Rocky Mountains of Canmore. She balances a full-time career with living an active and healthy life with her husband and two daughters.  Kendra’s interest in nutrition started at a young age believing “you are what you eat”. Kendra recently completed her Raw Food Chef Certification through Pachavega and with this hands-on training, along with her former post-secondary education in Education, Health, Wellness and Nutrition, she hopes to educate others on the kitchen skills and health benefits of a raw food, plant-based diet. 

Vanessa Alonso

Farhana Shabbirdin

Farhana Shabbirdin

Chemist by profession but her favourite laboratory is actually the kitchen! Her purpose is doing what she loves, which involves healthy foods, nutrition and wellness. Very passionate about environment, animal welfare, mindfulness, yoga and community, she is always eager to learn more about compassionate, eco-sustainable, ethical and healthy ways of living.  Born and raised in Venezuela, moved to Australia but later on ended up quitting her corporate mining job to share and promote her enthusiasm about vegan lifestyle in paradise Bali. 

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Farhana Shabbirdin

Farhana Shabbirdin

Farhana Shabbirdin

Farhana has always had a great passion for food, and through her recent health and weight loss journey, she wrote her first ever cookbook – Sweet Treats The Healthy Way (non-vegan). She since went on to complete a Raw Vegan Dessert Certification with Crystal Dawn Culinary and has great aspirations to inspire people to keep enjoying sweet treats using healthier, vegan, nutritious and wholesome ingredients. Her work is available to see on Instagram @dessertsbyfarhana and is open to any collaboration opportunities.

Her vision is that healthy foods, ingredients, recipes and ideas should be accessed and discovered by all, so that we can eradicate illness and ‘dis-ease’ caused by bad food and lifestyle choices. With a Tanzanian background, she infuses the Swahili word for health, ‘AFYA’, into her brand and really wants everyone to reach their optimum health – mentally, physically and spiritually. 





LOCATION: London, UK

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Ingrid Arneberg

My name is Ingrid Arneberg. I am a recent graduate of Crystal Dawn Culinary School and a Certified Raw  Food Chef with  Pachavega Living Foods Education. I like to think of myself as a compassionate chef. I say this because it is my emotion and love and true connection for animals that has guided me to where I am today. I was born and raised in New York City but now live in Southampton Long Island, Clearwater Beach Florida and soon to be Los Angeles.

I actually started out learning about macrobiotics as a teenager and that sparked a passion for healthy eating. I got a volunteer job at The Macrobiotic Center of New York and had the good fortune of working with many top teachers . Being that my father was a hunter and fisherman in Norway I gave up meat as a teenager. I always gravitated to salads and vegetables from a young age. I spent most of my life Learning Chinese painting with a top master from Hong Kong and Wing Chung Kung Fu. It was here that I got used to cooking healthy food for a very large groups of people. My love of art and color led me to start taking photos of the beautiful food. I really wanted to share how great I was feeling so my friend suggested that I start an Instagram where I featured New York City restaurants and photos of beautiful healthy food so I started my Instagram @myveganlifenyc. As much as I love going out I started to realize that I really love creating my own dishes at home and putting my heart and love into my own dishes and it is always the healthiest when you know what you’re putting into your own food. I also have been involved in several charitable organizations over the last couple of years since I believe in giving back to our community. I started the Ingrid Arneberg animal rescue van with the guardian angels where we go out and we feed the feral cats, advocate for no kill shelters. I am involved and support many animal organizations in my community and I am on the board of The Wildlife Rescue Center in Hampton Bays New York and most recently with Global Strays where we actually do a lot of work in Central America and Nicaragua with spaying and neutering and vet care involving cats, dogs and horses. I am a huge animal lover. 

I am slowly transitioning my diet to raw because I notice how great I feel and I am flying with energy. Being an artist the colors of raw food and the presentations are so amazing and I have been thrilled with the amount of feedback I have been getting from my friends and family who have been loving my newest creations in the kitchen.It makes me so happy. I’m hoping one day to open a little juice bar and I can set aside some of the profits to help some of the animal causes that I love.


LOCATION: Southampton Long Island, USA

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