Raw ‘Pattisserie’ Training With Sarmado Sibley Micheline Star Trained Chef

If you’ve ever wanted to become a raw chef, and specialise in desserts and other sweet treats then you might be very excited by this course.

‘Raw Pattiserie’ training with Sarmado Sibely is going to be offered in five modules over five days.


The training will include but not limited to:

Raw chocolate & tempering,  Tree nut flours, Tree nut butters, Infused syrups & sweeteners, Tree nut mylks, Meringues, Wild berry custard tarts, Citrus custard tarts, Fruit leathers, Fruit purees, Chai infused cake sponges, Whipped tree nut creams, Tiramisu, Raw cacao cookies, Pistachio Baklava, Italian Cannoli, Passion Fruit cheesecakes, White chocolate tarts, Coconut pancakes & wraps, Toffee caramel sauce, Crème caramels & Pannacotta, Ice creams & sorbets.

Um can I just say WOW to all of the above???


There’s a couple of options:

Option 1: ( One on one training intensive )

Monday 18th May 2015- Friday 22nd May ( five days )


Monday 25th May 2015- Friday 29th May ( five days )


Option 2:

Five modules taught over five Saturdays in August:

August 1st, 8th, 15th, 22nd & 29th

The trainings will be held in Easton, Somerset which is one hour from Bath & Bristol stations.


It’s offered in an area of ‘Outstanding natural beauty’ which is also close to the city of Wells & Glastonbury.

The price for the training is usually £2000.00 but if booked before Sunday April 26th it will be for £1750.00. Thereafter it will return to £2000.00.


All of the training materials will be provided and a recipe book with all of the resources including supplier lists and advice on where to purchase the ingredients.

There are limited spaces available.

If you’d like any more information please do send me an e mail to mrsarmado(at)gmail.com or contact me at my Facebook group


Sarmado began his career in food aged fifteen as an apprentice chef at the Michelin stared “Relais & Chateaux” Hotel Gravetye Manor in West Sussex. He went on to work with the Roux Brothers and alongside some of the UK’s leading chefs. As pastry chef for celebrity cook Anthony Tobin, he was introduced to Richard Neat and was taught the art of the craft.

By the age of twenty, Sarmado was working in Porto Cervo, Sardinia as head chef of a prestigious restaurant offering locally sourced & often organic produce.

On returning to the UK he managed catering operations for both The Daily Mirror & The Daily Express newspapers and the worlds largest advertising agency, McCann Erickson, who reviewed him as “probably the best food in London.

Sarmado has worked as head chef at high-end events, including the state opening of Parliament and has had clients such as celebrities, fashion houses, heads of state and  the CEOs of some of the worlds leading industries.

By the year 2000, following the creation of a successful events company and having worked as a chef in the film and television industry it was time for something different.Having explored the best in fine dining Sarmado felt there was something missing.

In 2004 he was introduced to Macrobiotic and Ayurvedic foods which completely transformed his approach to both food and cooking. Both could be used to bring about an optimal state of health and well-being, which was so very different to how he had been initially taught.

He then trained in various meditation & holistic practices throughout Asia before discovering Raw Foods in Thailand during 2006. In 2010 he studied David Wolfe’s Longevity program, trained as a raw food coach with Karen Knowler and participated in many fasting and detox programmes. Since then he has dedicated his time to personal development, going on to create his own company RawLoveLife enabling him to teach, share and coach on the benefits of a raw food lifestyle.

He now lives with his partner in Somerset, England.