To encourage customers to stick to their New Year’s resolutions for healthier eating habits in 2012, Homegrown Foods re-introduces its Cooking Demo Classes, featuring new chefs and a new format beginning February 2012.

 

The lessons are conducted monthly in IHM’s private kitchen, Posto Privato in SoHo, and feature 3 dishes using in-season produce that customers can expect to receive in their deliveries. Each two-hour class commences at 10:30am through 12:30pm, is priced at HK$538 per person and includes a complimentary box of organic vegetables from Homegrown Foods and a 10% discount voucher to redeem at sister restaurant, Posto Pubblico after the class.

 

Raw Food - 25 February (Saturday) - Chef Priscilla Soligo & Chef Moises Mehl - Click here more details on cooking recipe for class

Cooked Food - 10 March (Saturday) - Chef Peggy Chan - Click here more details on cooking recipe for class

Cooked Food - 12 May (Saturday) - Chef Peggy Chan

Raw Food - 19 May (Saturday) - Chef Priscilla Soligo & Chef Moises Mehl

 

For details or to book a space on any of the classes, call our customer service team at 2671-2771 or email us at info@homegrownfoods.com.hk

 

Priscilla Soligo is from Sydney Australia and is the founder of Rawthentic Food (www.rawthenticfood.com), a company dedicated to organic plant-based raw food health. She is a graduate of Elaina Love’s Pure Joy Culinary Academy and raw food detox program. She has also trained personally with one of Australia's most prominent raw food chefs, Julie Mitsios and has taken UK's Russell James courses. Her degree in early childhood development and training as a certified gourmet raw food chef along with her raw food nutrition studies combines her two passions of children and raw food together. Priscilla is a raw chef recipe contributor on a global platform to premier online raw food sites and has been published in magazines both in Hong Kong and in the United States. She is an avid supporter of local organic farming and best of all is a mother to an adorable toddler.

 

Moises Mehl, also known as “Chef Moy”, is a professional yoga teacher and advocate of the raw vegan lifestyle. Originally from Mexico City, Moy was inspired by his grandmother who was an agro-ecologist, vegetarian, and raw food pioneer. He is a certified Raw Vegan Chef from the prestigious Mathew Kenny Academy (USA) and studied personally with the UK's award winning raw vegan chef, Russell James. Before joining Rawthentic Food, Moy had founded Living Gaea, a Hong Kong company that promoted the Raw Vegan lifestyle. Moy has studied raw food nutrition personally under the inspirational Dr. Gabriel Cousens, founder of the Tree of Life, and is working towards a Masters Program in Raw Vegan Spiritual Nutrition.

 

Peggy attended Le Cordon Bleu Culinary Arts Institute in Ottawa allowing her to intern at some of the most prominent French kitchens in Canada, including Beckta Dining & Wine in Ottawa, and Brunoise in Montreal. With the skills she acquired working in professional kitchens, she expanded her career path in the front-of-house by obtaining a Bachelor Degree in Business Administration with a double concentration in Hotel, Resort and Restaurant Management in Switzerland. Upon her return to Asia, she had the chance to train and work in some of the most celebrated hotels and restaurants in the world including the Four Seasons Hotel Hong Kong and The Peninsula Tokyo in Food and Beverage Management. Apart from her passion for the restaurant industry, Peggy has maintained a conscious, healthy and vegetarian diet for over ten years, studied sustainable agriculture and food politics as a hobby, and actively enjoys creating delicious meat-free dishes while utilizing French culinary techniques.