EDUCATION

Engage Your Passion! Realize Your Dream!

Get Prestigious.

Give yourself a chance to earn the prestigious (RGI) Raw Gourmet International certification.

At Zest School Of Raw Vegan we are dedicated to preserving and passing on the mastery and appreciation of the raw culinary arts to our students, worldwide. Our master, Chef Mehmet Ak (trained in the world’s finest restaurants, hotels, and catering establishments), enriches our curriculum with his own regional and professional culinary traditions.

In addition to raw culinary arts programs, Zest School Of Raw Vegan has combined innovation and creativity with tradition to offer a range of workshops and internship programs. Raw Culinary art Hospitality programs range from Raw Chef Certification to Restaurant and Catering Management as well as Raw Chef Instructor. We have changed during the time, our programs became more dynamic and more complex. These changes gave us the chance to develop further, modernize our institution and more adequately prepare our students for their future in the raw culinary arts.

At Zest School Of Raw Vegan our mission is to help you to find your path so that you can begin your Raw Culinary career. We offer very basic to highest level of hands on raw culinary classes. What you learn here will help you to start your own Raw Vegan business. We also provide mini-programs, Raw Nutrition Informative classes with in small workshops. Raw Culinary art will help you become a part of the Raw culinary community in the today’s world. Deciding on the perfect Raw Culinary art school is simply the first step, finding your way in the Raw culinary community comes next.

PROGRAMS

Curriculum I

The core programs at Zest School Of Raw Vegan focuses on the Fundamentals of Raw Cuisine, which offers students comprehensive training in the principles behind the art of raw food. We also offer Advanced Raw Cuisine curriculum focusing on the modern, creative approach to living foods. These programs are structured so that students build on their techniques to execute innovative raw and vegan cuisine at the highest level. Our programs are designed for those interested in the culinary art of raw foods, yoga, meditation, self healing, and organic farming practicess at the level, of while using professional-style techniques. We welcome students from around the world into our interactive organic farm where we have RGİ academy. Our extensive, refined programs are based on structured and classic building blocks of transformational  healing. Retreat, Relax, Rejuvanate

Raw Culinary Creation Course Curriculum I

Curriculum – I Raw Culinary art Creation Course is your first step toward a new culinary awakening!

Prerequisites ~ All levels of expertise from novice to professional are welcome. There are no prerequisite for this course. This is a prerequisite for Curriculum – II Raw Chef Associate and Curriculum – III Raw Chef Associate Instructor

In this entry-level class, you will discover the magic of creating fabulous organic raw vegan cuisine for optimum health and rejuvenation! Dozens of superb culinary presentations will be all hands on and show you everything you need to know to create a wide variety of delicious, easy-to-prepare raw recipes.

You will sample freshly made raw taste sensations, including appetizers, fruit smoothies, soups, sauces, salads and salad dressings, simple entrées, pâtés, wraps and rolls, nut milks, dehydrated goodies, and amazing desserts. You will use the equipment and supplies for a raw kitchen.

Even if you are an expert professional chef, you will encounter a whole new world of food preparation skills that are specific to raw cuisine. Raw Culinary Creation Course is your first step toward a new culinary awakening! Course will include fundamental “how-tos” of living food prep from A-Z.

What You Will Learn

-Soaking, sprouting, and basic kitchen gardening

-Making rejuvelac, veggie krauts, and other fermented foods –

-Making nut milks, creams, and luscious raw non-dairy cheeses Introduction to the basic equipment and supplies used in a raw food kitchen food processors, juicers, dehydrators, and the use of other important culinary equipments Introduction to basic knife skills

– Basic fruit smoothies and soups, sauces, salad dressings, salads, simple entrees, wraps and rolls, pâtés, and easy desserts

Additional Information ~ This class is hands-on and is offered at RGI Chicago campus.

Several recipes and dishes in all categories will be showcased and prepared with lots of yummy samples to try! Information on kitchen set-up, equipment use, and knife skills/safety will be discussed.

Plus, special topics will be covered including: 
Recipe development, food combining and tricks of the trade for transitioning into a more living foods lifestyle.

{ 2020 Class Schedule }

MONTH DAY REGISTRATION
July 15 or 30 (9:30am-2pm includes all meals and certification) 295
augusr 12 or 26 (9:30am-2pm includes all meals and certification) 295
September 20 (9:30am-2pm includes all meals and certification) 295
Octeber 10 or 30 (9:30am-2pm includes all meals and certification)

Curriculum II

Raw Chef Associate –  Curriculum II

Curriculum II Raw Chef Asociate offers the unique opportunity to work hands-on with one of the world’s most outstanding master raw food chef Mehmet Ak. The course provides you with ample personal attention and assistance with individual goals. Become confident with knife skills and familiar with kitchen equipment and time-saving gadgets of all kinds. This 10-day hands-on course expands on Curriculum I and provides the foundation necessary to attend our Raw Culinary  Chef Instructor class. Learn how to develop recipes; do demos, combine herbs and spices to create both classic and ethnic flavors without using recipes; balance textures and flavors within individual recipes or across entire menus; sprout grains, seeds, and legumes; make luscious meals; combine foods for optimum digestion and nutrition; create raw versions of cooked food recipes; organize and manage a raw food kitchen, and much more!

What You Will Learn

  • Raw Culinary Gastronomy techniques for healthy meal preparation
  • Setting-up and managing your raw food kitchen
  • Using basic equipment common in a raw food kitchen (food processors, blenders, spiralizer, spirooli, juicers and dehydrators, including proper temperature settings for different applications)
  • Basic knife technique—which knives are used for which tasks (i.e. chopping, dicing, mincing, julienning, chiffonade)
  • Basic measures and equivalents (i.e. teaspoons to tablespoons, ounces to cups, quarts to gallons, etc.)
  • How to follow recipes and convert cooked recipes to raw recipes
  • Hands-on experience in making fresh garden soups, sauces, salad dressings, salads, simple entrees, wraps and rolls, pâtés, crackers and desserts
  • Understanding Turkish and Middle-Eastern flavor
  • Getting ready for Demo
  • Effective menu planning
  • Organic vegan farming

Prerequisites: Curriculum I

DISCOVER Breakthrough RAW FOOD Technology

RGI offers a practical methodology for producing breakthroughs—achievements that are extraordinary, İN YOUR HEALTH AND WELL-BEING. The RGI is grounded in a model of raw culinary art transformative learning— gives people an awareness of the basic structures how to know somethink taste good, and act around the kitchen.

This 4-day hands-on course expands on Curriculum I and provides the foundation necessary to attend our Curriculum III. Curriculum II offers the unique opportunity to work hands-on with some of the world’s most outstanding raw food chefs and teachers and provide you with ample personal attention and assistance with your individual goals as a raw chef.

You will become confident with your knife technique and familiar with a raw chef’s kitchen equipment.. You will learn how to develop recipes, combine herbs and spices to create both classic and ethnic flavors, balance textures and flavors, sprout grains, seeds, and legumes, combine foods for optimum digestion and nutrition, create raw versions of cooked food recipes, organize and manage a raw food kitchen and much more!

RGI’s chef certification is based on a standard of excellence and is highly regarded in the vegetarian, vegan and raw food communities. This course is designed to assist you in achieving the highest level of skill in preparing raw foods and developing a career off of it.

The schedule for 2020 – Curriculum II

MONTH DAY REGISTRATION
June 13-16 (all day 9:30am-3pm; includes all meals)
August 20-23 (all day 9:30am-3pm; includes all meals)
November 12-18 (all day 9:30am-3pm; includes all meals)

All classes held at Zest School Of Raw Vegan Chicago Campus

Course Length: 7 days

Includes: Breakfast, Lunch, Dinner, Class Binder and Certification

Dinner is at 3:30pm

Tuition: $1,495.00

International Workshops

Mini Workshops with Dinner

Come to a class learn how to make delicious and easy raw food and enjoy amazing samples!  These classes are educational, fun and tasty! Just listen to the testimonials-

“I did not know what raw food was at the beginning of the class; now I will make sure at least one meal a day is raw food.” –Dan A.

The following Mini Workshops are presented by (RGI) Raw Gourmet International Culinary Art Institute of Turkey. RGI faculty designed these mini workshops (3 hours) to educate while having fun with food! Dinner is always included unless otherwise specified. RGI offers delightful gourmet raw food that is theme-based, simple to prepare, reasonably priced and thoroughly delicious.

CLICK ON THE SCHEDULED FOR INTERNATIONAL WORK SHOPS FOR 2020

Work shops to be Scheduled 2020

  • Eating for Beauty- Shining with Glow
  • Livin’ Breads and Crackers
  • Wraps and Rolls
  • Forget Cooking!
  • South American Fiesta
  • All-American Comfort Foods
  • Rawmarkable Divine Desserts
  • Holiday Favorites
  • Breakfast and Brunch
  • Asian Fusion
  • Raw Vegan Cheese and Yogurt
  • Living food for athletes RAW POWER

Eating for Beauty- Shining with Glow

The Raw Living Foods Diet, pioneered by Ann Wigmore, is a healing diet ideal for recovering from illness, losing weight, building immunity, aiding digestion, and maximizing health and vitality.

At this workshop you will learn:

  • How to make fermented foods like Rejuvelac, Coconut Yogurt, and Sauerkraut, which aid digestion and build the immune system.
  • How to grow sprouts, wheatgrass, and sunflower greens–living foods rich in enzymes, protein, and nutrients.
  • How to make a complete-meal blended energy soup–great for cleansing and rejuvenation.
  • How to make non-dairy cheese and wheat-free crackers.

Menu: Noni Juice,(Island Fire) Coconut Yogurt, Green Leafy Sprouts, Wheat-grass and Sunflower Greens, Sprout Salad with Tomato Basil Dressing, Herbal Almond Cheese Spread with Pizza Flax Crackers, Sauerkraut, Energy Soup and Aloe Vera lotion

Back to top

Livin’ Breads and Crackers

“BREAD” is the staff of life. Unfortunately, the processed breads that we have been adding to our diet all of these years have absolutely no nutrition by the time they reach our tables. However, bread and crackers are a really important part of our diet. We can’t really imagine our diet without them. We need whole grains, and when they are sprouted, they are at their most nutritious level.

There are some great raw recipes available to help you replace processed bread and crackers in your diet. Here are some that chef Mehmet would like to share with you:

  • Raw fiesta yummy chips made from sunflower seeds
  • Sandwich buns made from sunflower and flax seeds
  • Flat bread made from the almond pulp and carrots
  • Pizza flavored flax seed crackers (everybody loves pizza)
  • Caraway seed crackers
  • Vegetable tortilla wraps
  • Blueberry scones

Join the one of the most amazing Pro living food chef Mehmet Ak for a fun time. Chef Mehmet would love to show you how he had a successful lifestyle change by adding these bread replacements to his diet. No raw food preparation experience is necessary.

Back to top

Wraps and Rolls

Everyone loves to eat with their hands and to take food “to go”—which explains the popularity of finger foods such as sandwiches and burritos. But the typical sandwich is high in carbs and can leave you feeling weighed down. Raw Wraps and Rolls are the solution to energizing food on the go.

In Wrap & Roll you will learn:

  • How to roll picture-perfect vegetarian sushi and spring rolls.
  • How to use the dehydrator to make wheat-free wraps—the perfect raw substitute for burritos and sandwiches.
  • How to make favorite finger foods that travel well for hearty lunches and snacks.

Menu: California Rolls, Vietnamese Salad Rolls, Zucchini Pepper Wraps, Assorted Dips and Spreads (Basil Pesto, Avocado Dip, Spicy Miso Paste, Mock Peanut Sauce, Sesame Mayonnaise)

Back to top

Forget Cooking!

Eating healthy foods has never been so delicious and easy. After this class, you will have the skills to prepare a variety of dishes for daily breakfasts, lunches, and dinners. Basic knife skills and equipment use (blenders and food processors) is covered. In Forget Cooking! you will learn:

  • How to make non-dairy nut and seed milks.
  • How to make creamy vegetable soup in less than 10 minutes.
  • How shredding and marinating kale and other dark leafy greens makes them as tender as cooked, without loss of nutrients.
  • How to turn nuts and seeds into protein rich patés.
  • How to transform zucchini into delicate angel-hair noodles–it’s pasta without the starch!
  • The secret ingredient in raw chocolate mousse that replaces butter, cream, and eggs.

Menu: Almond Milk, Cream of Zucchini Soup, Mediterranean Kale Salad, Not Tuna Paté, Zucchini Noodles Marinara, Chocolate Mousse

Back to top

South American Fiesta

Mexican food is what many people crave when they want something hearty, cheesy, and comforting. And who doesn’t love to munch on chips and salsa in front of a video? Unfortunately, traditional Mexican cuisine is notorious for being high in calories, greasy, and short on fresh veggies. But once you learn the raw food preparation techniques in this class, you’ll be able to make a truly healthy as well as delicious South American Fiesta for yourself and your friends. In South American Fiesta you will learn:

  • How to use a dehydrator to make thin, crispy chips out of flax seeds and vegetables–perfect with guacamole.
  • Which knife skills to use to dice up delicious homemade salsa.
  • How to use a dehydrator to make flexible wraps out of vegetables–the perfect tortilla for enchiladas.
  • How to use soaked wild rice to replace cooked white rice for a delicious, “I can’t believe it’s not cooked!” Mexican side dish.
  • How to make a beautiful mango fruit tart with a coconut crust–delicious either as a dessert or as a light meal in itself.

Menu: Hot Red Pepper Chips, Salsa, Authentic Guacamole, Enchiladas de Verdura con Chili Colorado, Mexican Seasoned Cabbage, Tropical Extravaganza.

Back to top

All-American Comfort Foods

The Raw Diet doesn’t have to mean living on salads, energy soups, and fruit. The comfort food fare in this class will satisfy even the heartiest appetite. In Americano Comfort Foods you will learn:

  • How to make creamy non-dairy shakes.
  • How to use cashews to replace sour cream in dips and dressings.
  • How to use a dehydrator to make burgers out of sunflower seeds and veggies–serve with all the fixin’s on a lettuce leaf bun for lunch or dinner.
  • How to make healthy, low-fat onion rings that taste even better than the traditional deep fried snack.
  • How shredding and marinating collards and other dark leafy greens makes them as tender as cooked, without loss of nutrients.
  • How to make a classic Southern peach cobbler in less than 30 minutes.

Menu: Old-fashioned Chocolate Milkshake, Vegetable Platter with Mock Sour Cream and Chive Dip, Garden Burgers with BBQ Sauce, Coleslaw, Crispy Onion Rings, Southern Greens, Peach Cobbler

Back to top

Raw Italy

Everyone loves Italian food, but traditional dishes are heavy in wheat and cheese. With Raw Italy, simple substitutions allow you to enjoy this classic cuisine. In Gourmet Italians you will learn:

  • How to make a delicious vegan Caesar salad–almonds and pine nuts replace egg yolks and cheese, and nori seaweed replaces anchovies.
  • How to make hearty and hot winter soup in the raw.
  • How to make zucchini penne pasta in minutes, and top it with a variety of delicious sauces.
  • How to make dairy- and wheat-free lasagna that’s as comforting and delicious as the traditional version.
  • How to make non-dairy ice creams that are rich and creamy.

Menu: Caesar Salad with Pine Nut Parmesan, Minestrone, Pasta al Pesto, Lasagna, Walnut Gelato with Carob Glaze

Back to top

Flavors of the Middle East and Mediterranean

Middle Eastern restaurants are always a hit, and with good reason–aromatic herbs, warming spices, and pungent flavors such as olives and feta cheese make this cuisine both exotic and comforting. Now you can enjoy all your favorites, even hummus and felafel, in the raw. In Best of the middle east and Mediterranean you will learn:

  • How to make a delicious vegan Caesar salad–almonds and pine nuts replace egg yolks and cheese, and nori seaweed replaces anchovies.
  • How to make no-bean hummus that tastes just like the traditional version.
  • How to use a dehydrator to make savory felafel patties–no frying needed.
  • How to make wheat-free tabouli.
  • How to roll picture-perfect dolmas–with a zucchini “rice” filling and aromatic marinara sauce.

Menu: Hummus, Felafel with Tahina Sauce, Tabouli, Greek Salad, Moroccan Couscous, Dolmas with Turkish Marinara, Turkish Delight Helva

Back to top

Rawmarkable Divine Desserts

Raw desserts are ideal for anyone who loves sweets but is trying to avoid refined carbohydrates and sugars, dairy products, and unhealthful fats. Any dessert you can make cooked–pies, tarts, crisps, ice creams, cookies, cakes, and candies–you can make raw. But your family and friends will never know these desserts are raw and healthy, since they taste as rich and sweet as their traditional counterparts.

In Rawmarkable Divine Desserts you will learn:

  • How to make easy no-roll, no-bake pie crusts, tart shells, and crisp toppings.
  • How to use coconut oil to replace butter in chocolate truffles.
  • How to make foolproof dairy-free Cheese cake and ice cream
  • How to make a gourmet flourless cookies 10 minutes flat.

Menu: Kiwi Lime Tart, Turtle Truffles, Almond Cookies, Blackberry Crisp with Vanilla Ice Cream, Flourless Chocolate Cake with Raspberry Sauce

Back to top

Holiday Favorites

You don’t have to deprive yourself of foods you love to look and feel great this holiday season. In this class, you will discover how to make a raw feast that features everyone’s favorites, from stuffing to pumpkin pie.

In Fun and easy Favorites of Holidays you will learn:

  • How to make rich and creamy nog without dairy or eggs.
  • How Almond Mayonnaise can replace unhealthful bottled mayo in Waldorf salad and other favorite dishes.
  • How use a dehydrator to make delicious low-carb stuffing with almonds instead of bread.
  • How to make two raw vegetable side dishes that you can proudly present at any holiday party.
  • How to make a show-stopping “I can’t believe it’s not cooked!” mock pumpkin pie.

Menu: Holiday Nog, Waldorf Salad, Almond Stuffing, Cranberry-orange Relish, Christmas Kale, Green Beans Amandine, Mock Pumpkin Pie with Cashew Cream

Back to top

Breakfast and Brunch

Breakfast is the most important meal to eat healthfully, since a heavy meal at this time of day can be difficult to digest and slow you down. The menu for this class has something for everyone–juices and smoothies for maximum vitality or weight loss, people-pleasing granola and oatmeal, and decadent crepes and cinnamon rolls.

In Breakfast and Brunch you will learn:

  • How to make low-carb granola out of nuts and seeds in 5 minutes.
  • How to make dairy-free nut and seed milks.
  • How to soak whole oat groats to make a raw oatmeal that tastes better than cooked.
  • How to make wheat-free crepes with a sweet fruit filling–perfect for brunch.
  • How to use leftover almond meal to replace flour in decadent gooey cinnamon rolls.

Menu: Green Vitality Juice, Blueberry Smoothie, Granola with Almond Milk, Old-fashioned Oatmeal, Tropical Fruit Crepes, Cinnamon Rolls

Back to top

Asian Fusion

Everyone loves to eat with their hands and to take food “to go”–which explains the popularity of finger foods such as sandwiches and burritos. But the typical sandwich is high in carbs and can leave you feeling weighed down. Raw Wraps and Rolls are the solution to energizing food on the go.

In Asian Fusion you will learn:

  • How to roll picture-perfect vegetarian sushi and spring rolls.
  • How to use fresh, young coconuts to make homemade Thai coconut soup.
  • How to make favorite finger foods that travel well for hearty lunches and snacks.

Menu: Vietnamese Salad Rolls with Mock Peanut Sauce, California Rolls, Sunomono (Japanese Cucumber Salad), Mango Avocado Salad, Tom Kha (Thai Coconut Soup), Vegetable Teriyaki, Mango Ice Cream with Tropical Ambrosia

Back to top

Raw Vegan Cheese and Yogurt

Looking to learn about cheese? Join us at the Cousins I.V. Premium vegan/live Restaurant & education center for an interactive, delicious and dynamic cheese class! Discover the secrets of quick and easy, the art of fermenting cheeses to perfect ripeness. Expand your cheese knowledge of seed & nut , types and textures.. Enjoy pairing your favorite cheeses with exciting crackers, beverages from rejuvalac champagne to Incredible concoctions elixir and herbal teas. This cheese class is led by one of our internationally renowned certified vegan/live food chef Mehmet Ak.

We want to share the sensual and intellectual pleasures of vegan/live cheese and fine vegan/raw foods. Whether you’re a vegan or a hard-core raw/vegan, we’ve got it all!

In Raw Vegan Cheese and Yogurt you will learn:

  • Plenty of samples of variety Cheeses
  • Learn 5 different flavors of cheeses and how to make incredible Cheesles Cheese Cakes
  • Swiss Cheese
  • Pine Nut Parmesan
  • Cashew Cream Cheese
  • Almond Ricotta Cheese
  • Everybody loves Pizza!

Back to top

Living food for athletes RAW POWER

The Raw Living Foods Diet, pioneered by Ann Wigmore, is a healing diet ideal for recovering from illness, losing weight, building immunity, aiding digestion, and maximizing health and vitality.

In Powerful Living Foods you will learn:

  • How to make fermented foods like Rejuvelac, Coconut Yogurt, and Sauerkraut, which aid digestion and build the immune system.
  • How to grow sprouts, wheatgrass, and sunflower greens–living foods rich in enzymes, protein, and nutrients.
  • How to make a complete-meal blended energy soup–great for cleansing and rejuvenation.
  • How to make non-dairy cheese and wheat-free crackers.

Menu: Rejuvelac, Coconut Yogurt, Green Leafy Sprouts, Wheatgrass and Sunflower Greens, Sprout Salad with Tomato Basil Dressing, Herbed Almond Cheese Spread with Pizza Flax Crackers, Sauerkraut, Energy Soup

Internship

 Intern with us at RGI

1.Hospitality administrative assistants

Assist business managers and program directors, organize client databases, write newsletters, update email database, contact clients, research new programs and business options, plan and initiate events, etc. Attention to detail is a must!

2.Event assistants

From an event’s conception to birth, you will be art of all it, from creating the events, advertising, booking special speakers and artists, coordinating mailing list, setting up the event space, to taking tickets and cleaning up after party! Outgoing personalities and attention to detail are incredibly important.

3.Graphic design assistant

Design flyers, advertisements, promotional materials, website content and information handouts. Extensive experience whit Photoshop is required.

4.Culinary Arts

Receive hand-on training and experience in our fast-paced raw culinary preparation including appetizers, entrees and desserts. Practice make perfect! This position is best suited for culinary students with experience in the kitchen or experienced chefs looking to expand their horizons. In addition to real career experience, upon successful completion you will have the opportunity to advance in our growing business!

We are Cousin’s Incredible Vitality, a live eatery, emporium and source of education and culinary training. As we expand, we are looking to add valuable teams members including interns. We operate a restaurant, super food supplies store, yoga center, 28 days detoxification program, culinary training and special events each week; we need interns in every area! Candidates should be passionate about vegetarian, vegan, raw and organic cuisine.

If you are interested, please email us at info@cousinsiv.com and send a cover letter, resume and references.

Location: 2668 N. Halsted St Chicago
Phone: (773)

 Intern with us at RGI

1.Hospitality administrative assistants

Assist business managers and program directors, organize client databases, write newsletters, update email database, contact clients, research new programs and business options, plan and initiate events, etc. Attention to detail is a must!

2.Event assistants

From an event’s conception to birth, you will be art of all it, from creating the events, advertising, booking special speakers and artists, coordinating mailing list, setting up the event space, to taking tickets and cleaning up after party! Outgoing personalities and attention to detail are incredibly important.

3.Graphic design assistant

Design flyers, advertisements, promotional materials, website content and information handouts. Extensive experience whit Photoshop is required.

4.Culinary Arts

Receive hand-on training and experience in our fast-paced raw culinary preparation including appetizers, entrees and desserts. Practice make perfect! This position is best suited for culinary students with experience in the kitchen or experienced chefs looking to expand their horizons. In addition to real career experience, upon successful completion you will have the opportunity to advance in our growing business!

We are Cousin’s Incredible Vitality, a live eatery, emporium and source of education and culinary training. As we expand, we are looking to add valuable teams members including interns. We operate a restaurant, super food supplies store, yoga center, 28 days detoxification program, culinary training and special events each week; we need interns in every area! Candidates should be passionate about vegetarian, vegan, raw and organic cuisine.

If you are interested, please email us at info@cousinsiv.com and send a cover letter, resume and references.

Location: 3038 W Irving Park Rd.
Phone: (773) 697 8567

———————————————————————————————————-

Policies

Course Enrollment/Cancellation Policy
Attendance in Raw chef associate training classes at the Zest School of Raw Vegan is limited to 25 students at a time for workshops. Therefore, classes fill up quickly. We require a deposit in advance to hold your space. If the class is filled and you wish to be placed on a waiting list, we require a fully refundable deposit to hold your place.

Your journey begins as soon as you are fully committed, and pay in full-it is a pledge you make to yourself that you are serious about participating. When you make this commitment, and register life will open up to support you in your desire to participate in this life-affirming, transformational experience. There is no better guarantee than being paid in full. This helps you clear away obstacles and achieve your goals!

All registrations for Curriculums or workshops that you choose, Once your registrations is confirmed it is NON refundable it can not be cancelled but carried to the store credit , or use as a feature class tuition at Zest.  A credit Card is required for telephone and online orders

To reserve your place in the class or to be placed on the waiting list:
• We require a minimum deposit of $500 for classes over $1,000.
• For classes under $1,000, a minimum deposit of 50% is required.
• If the class full, you will be notified immediately so that you may choose to be on our waiting list or have your deposit refunded.
• Tuition amount must be paid in full no later than 30 days prior to the class.