Enjoy our holistic teaching chefs learning in an actual classroom environment.

The courses are a perfect blend of art and science. This program is in process on Friday mornings 10 AM to 2 PM in Richmond Hill ON.  Videotaping of all 46 courses plus Seminars will be completed by December 2010.  The following classes are now available by mail, and can soon be accessed on this webiste by clicking the subject you are studying. You may control your viewing, stopping and starting as you need on the website.   Ideally, as you review your class notes received by email,the DVD enhances your learning experience.  In each class there are six recipes. Two or three are demoed on tape. The finished menu from four workstations are shown at the end of the DVD, as Chef Ray Shim and videophotographer puts down his camera to practice at his workstation.

Your notes of 30-50 pages long.  On the DVD I invite you to make the herbal tea or beverage in your notes to toast the drink along with  us. The help you need to see foods both familiar and new to you to work with them pleasantly as you follow along with your notes.  Tell me when you are ready to receive more notes. I work with you and your life, and do not cram things down your throat,  An explaination of why these organic foods and alkaline water work is taught to you as it is with your colleagues in the GTA. Feel part of the class, and laugh with us.   

Our world is filled with toxic chemicals - only the wisest will survive.

Learn how your body digests, absorbs and utilizes food.  Only the right kind of salt is used that has up to 74 trace minerals essential to proper  functioning of all body processes.

Exam respones, comments and questions are welcomed at students@holistic-cooking.com - or phone between 8 AM to 9 PM to 1-877-303-2085 .

We suggest that you pattern yourself to block off four to five hours a week to play in your kitchen as you watch these DVD's.  When we break away from the camera to work at our workstations, go to your workstation to prepare the recipe most appealing to you.  Set up that workstation before you start the videio. 

In this rhythm it is reasonable to asume that you couldl finish in fifteen months. Life always happens. Some books could take you two years or more to fully digest - such as Nourishing Traditions by Sally Fallon, or the Nutrition Almanac by John and Gayla Kirschmann.  I suggest you start by reading these books to start . Many questions in your mini-exams will be based on these two books in addition to your Welcome Letter..

Please send your registration form, resume and post-dated checks payable to the Holistic Cooking Academy of Canada by regular mail. 

The Holistic Cooking Acadmy of Canada is registered with the Human Resources and social Development Canada as a certified educational institute under the Income Tax Act. tax receipts can be issued for amounts over $100.00 (the cost of one class) to studetns 16 years of age or older.  

List of DVD's done:

Nutritional Analysis - 20 minutes

Succulent Spring Salads - three recipes - 90 minutes.

Summer Herbs and Spices

Fall Herbs and Spices with Anna Midolo, RHN, LBT (Live Blood Therapist) - 70 minutes

Fall Wise Vegetarian Chef - 92 minutes

Summer Vital Vegetables and Fruit -

Fall Vital Vegetables and Fruit - 90 minute

Winter Vital Vegetables and Fruit

Summer Legumes and Sprouting - 74 minutes

All Gluten Grains but Wheat and Oils (Two hour tutorial)

Gluten-free Grains and Nuts

Gluten-free Grains and Seeds - 100 minutes

Summer Gluten-free Grains - (to be done in summer of 2010)

Gluten-free Breads, Spreads and Salsas - 94 minutes

Gluten-free Sour Dough Breads, Scones, Quick Bread, Spreads and Salsa

Gluten-free Buns, Biscuits and Crackers - 15 minutes

Celebrate with Stuffings -

Spring High Energy Breakfast - 120 minutes

Live Blood - Anna Midolo, RHN BLT, DHom

Menu-Planning to Prevent or Treat Cancer - Chef Marni Wasserman - completed Feb 15 

Three-hour Seminar on Live Blood by Anna Midolo, RHN BLT, DHom 

Seminars - three to five hours