Whisk

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.

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Chef Bios

 

Ana Sainz

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 Sowatsky

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!

Baylor Pascall

Baylor is a Chef-Instructor for Seattle Culinary Academy, where he instructs future professional bakers on breads, vienoisserie, and all manners of fermentation. Baylor is an alumni of the pastry program at SCA, he was the executive pastry chef at Choukette, an eclair shop in the heart of Pike’s Place Market, sous chef at Bakery Nouveau, and honed his craft baking for a Michelin-star restaurant on the French Riviera. His passion for bread is only rivaled by his passion for bagels, so, more bread?  Baylor is enthusiastic about the transformative power of fermentation, and loves to share that enthusiasm with others.

 

Bonnie Rae

Chef Bonnie Rae is the owner of a bespoke luxury catering company in Seattle (@chefbonnierae.com). Bonnie brings us over a decade of experience as a private chef, caterer and event manager. Her passion for cooking has led her to work in kitchens all over the world from Manhattan’s Michelin-starred wd~50 to McLaren Vale, Australia and now Seattle. Her work in Seattle is focused on providing elegant, fully customized experiences for each of her clients. She also has a passion for wine and is a certified sommelier through the Sommelier Society of America.

Cindy Swain

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.

Drew Flanders

Drew 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 – Limonciello

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.

James Sherrill

James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014 he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner of Lovely Night Catering.

Jennifer Tarantino Reyes

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

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.

Thanh Tang

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.

Yary Oslund

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.

 

Cancellation Policy

We look forward to having you participate, however things happen and we understand. If you can not attend you may reschedule your class, send someone in your place and or recieve a store credit/ gift card 72 hours before the day of the class, we are unable to refund fees and all payments are final.

If you miss a class due to weather related concerns, our standard cancellation policy applies. For any other questions please email info@whiskcooks.com.

Parking

FREE PARKING IN THE  MEYDEN RETAIL PARKING GARAGE

Coming north on Bellevue Way enter the Meyden garage just before the CVS, coming south on Bellevue Way, just past the CVS, enter garage, pull cloise to the gate to open, take the second right down the ramp, park in the designated Retail Parking Spots along the walls. DO NOT PAY THE METER, it is free for 3 hours. Elevate up and we are to the left.


Returns and Exchanges

If you are not completely satisfied with your purchase we will offer you an exchange or refund within 30 days from the receipt of product or purchase from the store.  Proof of purchase is required for a refund. Custom orders are not refundable.  Returns are refunded in the original payment form for the merchandise price or a store credit.  Shipping and handling charges are not refundable unless the item was received damaged.  Taxes charged are refunded in accordance with the state and local laws.