Learn How to Make Fancy Raw Food at Matthew Kenney's M.A.K.E.

Class will be in session

By Lesley Balla

These days eating raw food means a lot more than nibbling on a carrot for lunch, and Matthew Kenney is out to prove it. A couple of months ago he debuted his restaurant, M.A.K.E., a shrine to healthy, raw and organic cuisine at Santa Monica Place, with a cooking school attached. Starting next month, intensive two-day courses in hands-on "raw food artistry" will be available to novices and professional raw foodists alike.

The curriculum changes seasonally since it's mostly inspired by locally sourced products. But then Kenney and his instructors add some technological layers, so you're not just learning how to make a mean nut loaf, but more like kimchi dumplings and sesame foam using deydrators, thermal immersion circulators and smoking guns. So it's the basics and then some. Think: molecular meets raw. Each class is limited to only 16 students, so there's a lot of room for questions and experimentation. The intensive two-day, 12-hour Essentials of Raw Cuisine course starts at $575 per person, and takes place on the weekends of December 1-2, 8-9 and 15-16. Get all the deets and purchase classes here.