Whisk is an independent retailer with a curated selection of kitchenware, bakeware, barware, and unique tabletop serving pieces for everyday entertaining. Whisk is also a venue for cooking classes with a talented team of chefs with diverse culinary backgrounds. Whisk is for everyone – for those who love to entertain and want to refine their cooking skills, home chefs who want to keep up with cooking trends, aspiring cooks, and serious foodies alike. Run by the husband and wife duo, Ann and Don Perinchief, Whisk covers all aspects of hosting from developing menus, to preparing regional and classic cuisines.
Whisk provides a wide array of cooking classes where students will have a valuable hands-on experience. Don and Ann are excited to share their passion and eliminate the intimidations that often go alongside cooking and entertaining. Whether it’s learning new chef skills, equipping your kitchen or picking up the perfect present, Whisk is for everyone wanting to learn, cook and entertain.
Take a 360 Tour
Chef Aaron grew up in the beautiful mountains of the Flathead Valley new Glacier Park in Montana. He has worked at some of the very best restaurants in Seattle including Canlis and as Sous Chef at Lark. He was a contestant on the Food Network’s Chopped! He is also featured in the New Seattle Cooks cookbook showcasing 40 of Seattle’s best chefs, and was voted by Seattle Magazine Best Pop Up Restaurant in 2018. His food focuses on seasonality and locality with his creative touches, and is always focused on being delicious. You can follow him @Surrellseattle.com
Alison Leber teaches about all things cheese – making basic fresh cheeses at home, food & wine pairings and artisan cheese appreciation classes for both enthusiasts and culinary professionals and loves brings cheese to the people with the Roving Cheese Shop. Over the course of 30 years in the food and wine industry, Alison has held positions in wineries, as a sommelier, business owner and consultant. She owned the Cheese & Wine Shop and Bistro, Brie & Bordeaux, helped to open the original Beecher’s Handmade Cheese in Pike Place Market and worked for over a decade with Sugar Mountain, parent company of Beecher’s, developing the non-profit Beecher’s Pure Food Kids Foundation and other projects. Alison is proud to be an American Cheese Society Certified Cheese Professional and Certified Cheese Sensory Evaluator.
Ana is a culinary instructor and recipe developer from Mexico City, she lives in Seattle, WA where she shares her passion for the richness of Mexican gastronomy through cooking classes. She also co-created the food business incubator a 12-week program on how to start your food business and collaborated with renowned restaurant consultants in the area, where she combines her passion for food with her background in finance. In her spare time, she shares her family dinners through Instagram and Facebook and is in the works to launch her blog, you can follow her @TastePacifico.
Barbara grew up in a large Italian family in Chicago cooking with her mother, grandmother and aunts where huge Sunday dinners lasted for hours. After ditching a career as a chemical engineer, she returned to her culinary roots and graduated with honors from the California Culinary Academy in San Francisco. She went on to work with Nancy Oaks, Alice Waters, Martin Yan and her favorite, Jacques Pepin. She combines a passion for food with the love of inspiring people in down to earth and approachable manner to empower students with techniques rather than recipes to allow them to venture past “paint by numbers” and move on to creating Picassos!
Ben is the head baker for Sea Creatures (Renee Erickson) restaurant group’s Amazon Spheres projects, and former head baker at James Beard Award-winning restaurant, Lark in Seattle, Washington. He also owns his own Community-Supported Bakery (CSB), the aptly-named Ben’s Bread, that prospers selling freshly baked sourdough loaves to the local community through web-based pre-orders. Nothing beats the flavor and chewy texture of warm sourdough bread and nothing parallels the aroma of a fresh baked loaf right from the oven. Ben is excited to share his expertise with the community and teach Whisk students the art of perfectly baked bread.
Bonnie is the owner of Bonnie Rae Catering and had over a decade of experience as a private chef, caterer, event manager. Her passion for cooking has led her to work in kitchens all over the world from Manhatten’s Michelin-starred McLaren , Vale, Australia and now Seattle. Her work in Seattle is focused on helping CEOs, professional athletes and busy families reach their health and wellness goals through healthy eating and hands-on coaching. She also has a passion for wine and is a certified sommelier through the Sommelier Society of America.
Cindy Swain is a food writer, Italian sommelier and brand ambassador. She writes the bilingual food and lifestyle blog Italicana Kitchen, is a contributor to Italy Magazine and travels Italy and the U.S. to promote prestigious Italian brands and Mediterranean Diet inspired cooking. She was the winner of a week-long cooking competition on a national Italian cooking show, and for over two years appeared weekly on an Italian radio program to talk about food and wine. She recently moved back to the Seattle area after spending 9 years living in Italy where she met her Italian husband and where her 8 month old daughter, Pepper, was born.
Drew Flanders, is a Culinary Instructor at Seattle Culinary Academy. Drew grew up surrounded by farms in the heart of Oregon wine country. His childhood was spent eating cornbread and fried chicken cooked by his southern grandmas. He started cooking in his uncle’s restaurant in high school and fell in love with the hospitality industry. He lived, ate, cooked, and ate some more in New Orleans before moving to Seattle. In Seattle he attended culinary school and spent many years as a Chef Instructor at FareStart where he witnessed the positive impact that food and cooking can make in people’s lives. He has studied with traditional butchers in France and Italy and helped friends launch a successful farmstead charcuterie business in Guernsey. Drew loves to share his passion for grandma’s cooking, community building through food, nose-to-tail butchery, artisan charcuterie, sustainability, and fermentation & preservation.
Iole Aguero / Limoncielloi
Iole credits her love affair with fine Italian cooking to the early teachings of her mother back in her homeland of southern Italy. After many years of refining her cooking techniques in the United States (and on continuous yearly return trips to Italy), Iole continues to share her sensational Italian cuisines here in Seattle and throughout her travels. She’s best known for teaching students how to make rave-worthy, authentic Italian meals using basic ingredients and reliable techniques that are sure to become popular in their recipe file.
Jennifer started her gastronomic journey attending Kendal Culinary school in Chicago in the mid 90’s where she soon discovered that most of her favorite things to eat start with celery, carrots and onions; or at the very least, one of the three. She cooked professionally as a caterer, line cook, and pastry apprentice, but never stopped being a “home cook”. Home cooking is her passion! In 2009, Jennifer created a blog to store all her recipes, celerycarrotsandonions.com. She hopes to inspire Whisk guests to… stand lovingly over a simmering pot, wait anxiously for rising bread dough, frost cupcakes with care, marinate, brine, and most importantly…make it yourself!
Josh Radigan has been a professional mixologist for over 20 years in a far reaching variaty of bars including nightclubs, sports bars, cigar lounges, cocktail lounges and beer bars. He currently practices his craft as lead bartender at the Observatory Lounge at the Smith Tower serving classic cocktails as well as creative modern trends. Josh knows what’s important and makes sure that you will learn: how to taste spirits; the different mixing types and why they’re used; the right liquor choice to stalk in your home; perfect pour techniques; proper measuring skill; and how to build your perfect home bar.
Karen grew up and raised her daughters in Tulsa, Oklahoma. Karen and her husband, Hal moved to Sedona, Arizona where Karen began her 22 year career in the food world of Contemporary Southwestern Cuisine, starting her own business, TasteBuds Culinary Studio, catering, teaching, writing two cookbooks and hosting Arizona celebrity chef cooking classes.
After retiring, Karen and Hal moved to Seattle to be near their two daughters and grandchildren. Karen began working at Whisk since the day the doors opened because she wanted to stay close to those who are passionate about food and love cooking.
Lisa grew up in the Puget Sound region, in a busy kitchen-centered home with a large vegetable garden, profuse berry patches and fruit trees close at hand: she knows where good food comes from. After an early career in conventional classroom teaching, Lisa returned to the kitchen, pursuing every avenue to learn & work, spending time as a line cook, a pastry professional and caterer. The advent of feeding her own family brought her back to the importance of where food comes from. As a backyard gardener, a farmer’s market shopper, and member of several food organizations, Lisa wants to bring delicious, local ingredients to everyone’s kitchen. She teaches classes throughout the greater Seattle area and blogs when she can at inmytinykitchen.wordpress.com, and through her own site: tinykitchenseattle.com. Lisa believes the best ingredients are grown locally, can be prepared simply, to be enjoyed most thoroughly as a meal in community.
MayLing Chim has been in the industry for over 25 years. Owner and operator of Better than a Boyfriend Bakery (2014) in Seattle, her specialization is in creating special occasion cakes, pastries, breads and desserts and has been featured for her wedding cakes in Weddingchicks.com. Her background includes working in management for over 20 years for the recently closed Mrs. Cooks culinary retail store. She joins us with over a dozen certifications from SFBI in French pastry, viennoiserie, and artisan bread. Her love of baking was born when her dad taught her as a child to make an apple pie from scratch with apples picked from the tree in their yard. She regularly takes classes at the San Francisco Baking Institute in order to keep her skills sharp and learn new techniques. MayLing believes in using the highest quality and freshest ingredients and enjoys incorporating locally grown items. She delights in the small, personal touches like homemade candied peel, edible gold leaf, or royal icing decorations.
Professional Pastry Chef Thanh was born and raised in Seattle. Thanh (that’s John with a T) always loved to be in the kitchen and aspired to be a teacher since the age of 5. After two years at the University of Washington as a Drama major, Thanh decided that his heart belonged in the culinary world. A 2009 graduate of Seattle Culinary Academy, Thanh has held several pastry chef positions in the Seattle area, at Wild Ginger, Triple Door, and Jerry Traunfeld’s Capitol Hill Restaurant Poppy. Thanh believes that cooking should be fun and stress free. His Philosophy is you can’t know where you’re going unless you know where you came from; the simplest things are always the hardest to master. Hence, a strong understanding of cultures and techniques associated with a recipe is the secret foundation of any great cook.
As a child in Cuba, Chef Yary was exposed to professional cooking in her mom’s commercial kitchen planting a seed in her passion for cooking. However after studying accounting in her homeland, Yary came to the United States quickly deciding to leave the books behind and give her whole self to the art of cooking. Having traveled to cook and learn from great chefs in Europe as well as her cooking experiences in Cuba, Yary’s cooking references each location she traveled in terms of her food experiences. Chef Yary earned a culinary degree from Le Cordon Blue, Seattle. She also has some training from Le Cordon Blue in France and had the privilege to intern under Chef Kepa Bombo from the Basque Region of Spain. Chef Yary’s vision is to keep evolving the Caribbean cuisine creating tropical inspired meals that focus on good health and diet, while working with organic and local ingredients.
We look forward to having you participate, however things happen and we understand. You may reschedule your class or cancel for a refund 72 hours before the day of the class. Please allow us two weeks notice if canceling kids camps or winemaker dinners, for a refund.
At anytime, you may send someone else in your place. This includes classes that you can not attend or reschedule per our cancellation policy. Whisk reserves the right to cancel any class that fails to attract sufficient enrollment or due to chef instructor illness. In this instance we will gladly refund your purchase. If you miss a class due to weather related concerns, our standard cancellation policy applies. For any other questions please email email@example.com.
Free parking in the Meyden Retail Parking Garage
Enter off Bellevue Way coming North enter just before the CVS, coming south on Bellevue Way, just past the CVS, enter and take the ramp down one level, park in the designated Retail Parking Spots along the walls. DO NOT PAY, it is free for 3 hours.