Taking Raw Food from Texas to Chile

Taking Raw Food from Texas to Chile

THE NATURAL EPICUREAN OPENS ITS DOORS TO INTERNATIONAL STUDENTS TO TAKE PART IN THE LEARNING PROCESS OF CLEAN, GREEN ORGANIC, PLANT BASED CULINARY COOKING. ONE OF THEIR STUDENTS IS CHILEAN AND A BIG SUPPORTER OF RAW FOOD.

AUSTIN, UNITED STATES — The Natural Epicurean Of Culinary Arts (NEACA) is a culinary school that specializes in the inherent synergies that exist between food, diet and health. They train chefs on the knowledge of preparing dishes in the styles of macrobiotic, vegan, ayurvedic, classical vegetarian and raw foods.

The school, located in Austin, Texas, has now opened up to international students from countries such as South Africa, Isreal, Thailand and of course Chile. I Love Chile had the chance to speak with Nico Decarli, a 24 year old from Santiago, Chile, who is currently studying at the Natural Epicurean and will be graduating soon before returning to his hometown. He also runs his own website, simpleyvivo.com where he promotes his belief in a raw food diet.

Food recipes with plant based diets and healthy alternatives are becoming big culinary trends throughout the world. Decarli explains how “there is no doubt that Chile is participating in this trend. People are more conscious about what they consume and how this affects their health and Chile is not behind this. We are living through a health crisis where processed foods play a big role in this but hopefully we are considering natural fresh foods as our original medicine again.”

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The chilean student is enrolled at the Natural Epicurean School to gain knowledge and to develop himself as health supportive chef, that is part of his passion, he says, “creating art with food, while at the same time nourishing body and soul, so we can be in complete balance with ourselves. “I believe raw foods are the optimal fuel for our bodies, which are essentially whole fresh plant foods with their nutrients and enzymes alive, providing us with physical and emotional health, vitality and wellness.”

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Decarli describes how the program has challenged him to create health based foods that are also bursting with flavor. “I learned proper knife skills as well as different food techniques that enhance flavor, richness, moistness, appearance, interest, and of course appetite appeal too. It is very fascinating how all these techniques can improve a simple recipe” he explains, ” besides having a beautiful and tasty preparation, you also get a health supportive dish.

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