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.
Aaron grew up in the beautiful mountains of western Montana just south of Glacier National Park. Growing up in such a rural area and being raised on homegrown produce, left a deep impression on him. One that started the beginnings of a lifelong passion, cooking. Aaron graduated from the Art Institute of Seattle for Culinary Arts with honors and started his own private chef and dining business, Surrell Dinners. He worked his way up to Sous Chef for James Beard Award winning Chef, John Sundstrom at Lark, where he learned the finer nuances to cooking at a very high level. Specializing in Modern American food, Aaron creatively pulls in flavors from all around the world’s pantry. Ultimately, he believes in cooking with strong technique and with love.
Ana Sainz 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 at 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 at the James Beard Award-winning restaurant Lark in Seattle. 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.
Erin is a chef, cookbook author, and cooking instructor in Seattle. After receiving her culinary degree in Scottsdale, she trained at the prestigious Culinary Institute of America at Greystone. Erin has molded her passion into a career, sharing her love of cooking and good food with hundreds of students. In addition to teaching, she has published multiple recipes in magazines and cookbooks. Her first cookbook, The Kitchen Pantry Cookbook, was an Amazon best seller, and nominated for an IACP “Julia Child Best First Cookbook Award.” Her new cookbook, Infusing Flavors, was published in June 2016.
Gill was born and brought up in the Highlands of Scotland where eating locally and seasonally and cooking from scratch were a way of life. Trained as a home economist and a magazine journalist she spent her early career as a top food writer and cookery editor in London. She has written four cook books including: The Apple Book and Gill MacLennan’s a Passion for Chocolate (written under her maiden name). As a food editor she traveled all over the world, learning to make pizzas in Florence, stir-fried chili crab in Singapore and picking peanuts in Georgia. She is passionate about teaching techniques and uncomplicated recipes. Her food philosophy is to buy locally, cook simply and eat seasonally. Gill brings her charm and expertise to Whisk with fuss-free entertaining menus.
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 numerous 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!
Justin Khanna hails from Wisconsin, the Midwestern state known for it’s cheese, sports teams, and beer production. He started his cooking career at the young age of 17 and soon after having left the small town, set his sights set on New York. After graduating from The Culinary Institute of America he worked his way through numerous fine dining and Three starred Michelin kitchens like Grace in Chicago and The French Laundry, and most recently as a Sous Chef at Lysverket in Bergin, Norway. There, he formed a connection with the ocean that he’s looking to showcase with the numerous beautiful products available in the Pacific Northwest and beyond. With his return to the U.S., Justin is currently seeking to elevate his own style and philosophy of food whilst putting it all on the Internet to share. He runs #TheEmulsion Podcast, as well as a self-titled YouTube channel and an Instagram worth double-tapping. Ultimately, the goal is to make people as happy as possible wherever you find him.
Peter Levine became an executive chef in 1992, with experiences across the nation in an abundant variety of kitchens. He apprenticed for the celebrated Michelin starred chef, Jean-Louis Palladin, at the Watergate Hotel in Washington DC. Now in Seattle, Chef Levine has donned his knives at numerous restaurants including Waterfront Seafood Grill (now Aqua by El Gaucho) and Trattoria Carmine. He held the title of Chef Tournant at Salish Lodge & Spa and The Bluff at Friday Harbor House. Chef Levine has taught a host of cooking classes, both private and professional, in addition to spending time as a Chef Instructor for the Art Institute of Seattle and Renton Technical College. He is a classically trained chef and serious as hell about his craft and everything it entails.
Sara cooked in restaurants for many years wile she was developing as a food writer. She has contributed food and travel writing to Bon Appétit, Saveur, the New York Times, Food & Wine, Seattle magazine, Sunset, and Slate, for which she won a James Beard Award. She lives in Seattle with her husband and two young children.
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 firstname.lastname@example.org.
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.