Canberra

Workshops
6th Sept 2014
Aromac Cuisine
- Food as Medicine
by Mark Webb
A day long workshop overviewing the
safe use of aromacs in the creaon of
food and beverages.
Aer publishing Bush Sense - Australian Es-
senal Oils & Aromac Compounds in 2000
Mark went on to lecture for the next 6 years at
ACNT, Sydney and also TAFE NSW.
In 2007 he relocated to Brisbane, to take up
a consulng role within the Biotechnology in-
dustry specialising in the research, develop-
ment, formulaon, quality management and
manufacturing of aromac products.
For the past three years Mark has been private-
ly consulng to the food, beverage, essenal
oils and personal care industries. He has also
lectured at The Health Arts College, Melbourne
in Aromac Medicine and Aromatherapy.
He is a full member of the Australian Cosmec
Chemists Associaon and a member of their
Naturals & Organics working group.
Mark is currently working on his new book
Aromac Cuisine Food as Medicine which
combines two of his life passions aromacs &
food. He is also working upon the long awaited
2nd Edion of Bush Sense.
Investment
Aromac Cuisine Workshop $198 (GST inc.)
per person
Combined with External Dose Forms Work-
shops $297 (GST inc.) per person
includes full lecture notes, aendance cer-
cate (for CPE) and morning & aernoon teas.
Registraon
Please ll in the online registraon form:
hp://goo.gl/AorpyA
Payments
1) Direct Deposit (EFT)
Bank: St George
Account Name: Aromamedix Pty Ltd
BSB: 114 879 Account #: 155 939 371
When making payment please note your sur-
name and AC Can, EDF Can or Both Can in
the reference line.
2) Credit Cards OR payments via Paypal the
registraon form will automacally take you
to the correct Paypal form.
3) Cheques or Money Orders
Please email your details and post to mailing
address below.
Aromamedix Pty Ltd
Consultaon Educaon Formulaon Innovaon
ABN: 48 129 833 709
Mailing Address:
PO Box 5005 Daisy Hill QLD 4127
Mobile: 0406 428 038
Email: mark@aromamedix.com
www.linkedin.com/in/aromamedix
For those who have not seen Mark in the
kitchen you are in for an visual and aromac
treat. His passion for all things aromac is ri-
valed only by that for ne food!
Mark has been using aromacs in cooking and
recipe creaon for a number of years. He has
been known in the past to torment students
of Aromac Chemistry with mouth-watering
recipes to illustrate the powerful and bene-
cial therapeuc uses of these highly prized
substances.
While not formally trained as a chef, Mark has
received many comments from friends, fami-
ly and students alike over the years that he is
one, none-the-less. His passion for ne food
and his deep understanding of how to blend
aromacs has made this an easy path to walk.
You are what you eat is a well-known quo-
taon and in the modern, fast food world we
see this all too oen, with poor health and a
lack of vitality the usual outcome.
The concept of Food as Medicine is not
new, but the usage of highly concentrated ar-
omacs at the kitchen level IS!
Once you understand the basic concepts and
guidelines covered in this workshop you will
easily see the unlimited aromac possibili-
es.
Overcoming the limitaons of supply of fresh
herbs and spices and being able to deliver po-
tent, healthy, energec food that is not only
avoursome but has real health benets is
very very rewarding whether you are a ve
star chef or a cook in the family home.
Most people would never consider adding
these powerful substances to food or beverag-
es because of their fears and a basic lack of un-
derstanding of the safety issues and how to use
them. All of these issues are addressed in this
intensive one day workshop.
Workshop Content:
A general discussion of the various types of
aromac substances and their uses within
the culinary framework. Why somemes
fresh ISNT always beer.
Safety 101 - How to use aromacs safely and
with condence. What are the risks involved
and the safety margins. What to look for in
product selecon.
Dosing - How much is too much?
What is avour burn and how to avoid it.
Aromac Cooking Kit - 20 aromacs you re-
ally want in the kitchen.
Carriers - what carrier substances to use and
when in recipes.
Recipes Conversion - Learn some basic rules
to convert your current recipes into aromat-
ic based cuisine.
Throughout this workshop Mark will be
demonstrang a number of recipes from a
variety of dishes and beverages from around
the world that you will get to try as part of
this avoursome workshop.
An aromac experience NOT to be missed!
Outcomes
By the end of this workshop you should feel
competent to:
Understand safe dosing levels for various
food & drink applicaons.
Combine & balance avours.
Select appropriate carriers for dierent
culinary applicaons.
Adapt recipes to use these aromacs.
Venue - Om Shan College
2a Barker St, Gri th Shops,
Gri th ACT 2603
Ph: (02) 6281 6181
From 9am ll 5pm (1 hr. for lunch)
Please note because of the nature of this
workshop there are limited places available
so book early or miss out!
External Dose Forms
7th Sept 2014
Why not also attend my other Can-
berra workshop for a generous dis-
count for both days!
Use the registration code Both CAN
when booking