Where: Pure Restaurant, Island Recreation Center
Description
This workshop will make you aware of the sensory power that is within you.
Our very complex olfactory system links to a real sensory analysis laboratory that is more powerful than the sum of all the laboratories on the planet combined. The information detected by the olfactory bulb is instantly transmitted to our brain, which analyses and makes its "market," i.e., intelligently chooses from what the environment offers and according to the physiological needs of our body in terms of vitamins, enzymes, minerals, proteins, etc. The brain communicates with us by validating or disabling foods presented through neurotransmitters of pleasure or displeasure, "I like it or... not", "I saliva... or not," etc. This olfactory system, combined with a personalized analysis laboratory, works optimally with raw, pure, and raw foods as found in nature and not with processed foods denatured by cooking. Thus, to prevent past and memorized culinary experiences from being reactivated and taking precedence over the expression of natural sensory mechanisms, olfactory selection procedures will be carried out blindfolded.
In this workshop, participants will be invited to smell different foods (raw, native, processed, cooked), allowing an individual experience within the theoretical presentation.
To register: Registration fee: 40 SAR. Stop by the Enrichment Office from 9:00 am to 5:00 pm to pay the registration fee. We’re currently located in building 20, level +2. Registration closes on Thursday, January 16.
Check out this event’s photo gallery!
Marie-Sophie L
Marie-Sophie L has been Naturopath for 30 years and Raw Chef since 2012 after studying vegan and raw culinary art in California, Marie-Sophie L has become Naturawchef®, the leading expert in vegetable and no-cooking cuisine. She has raised raw food to a gastrawnomic level. She trains the young chefs of the Ferrandi International School, and has prepared signature dishes in a menu l'instant Cru in the prestigious restaurant l'Alcazar in Paris. She shares her know-how and offers online training on her website linstantcru.com Marie-Sophie L creates innovative products including "La Bonne Foi", a 100% vegetable foie gras like that received the 2019 Agri-food Trophy in the culinary art and innovation category. Her books "L'instant Cru" and "L'alimentation crue, naturellement healthy", reference books in France, are regularly reprinted by Albin Michel. "Marie-Sophie L. renews French gastronomy in an incredible...but raw way! "PARIS MATCH 2014
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