Sun, 23 February 2014
So what is raw food – vegan, vegetarian, organic? Or just salad and juice? Actually, it’s a lot more sophisticated and interesting. Smart restaurant and cafe owners know there’s a huge number of people wanting fresh, healthier choices, and if they’re in Sydney, many flock to Sadhana Kitchen for the raw food and drinks.
In the first of two interviews, owner Maz Valcorsa tells us about the concept of raw food, menu development, how she’s developed a range of extremely popular desserts, and what’s involved in the ‘cooking’ and preparation. Technically, raw food has not been heated above 46 deg. Celsius (115 deg. F). Even if you don’t plan to go ‘all the way’, there are profitable opportunities for every foodservice business to add more raw, unprocessed meals and beverages. Maz will give you lots of inspiration.
In the second interview, she tells us about how the concept was developed, managing leases, landlords, staff, equipment and marketing.