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 Aaron owns and operates Surrell a Private Dining Company and Pop-up Restaurant in the Seattle area creating unique dining experiences cooking creative and delicious food. Recently, named “Best Pop-up Restaurant” by Seattle Magazine. He has worked at some of the very best restaurants in Seattle including time as Sous Chef at Lark, Canlis and apprentice to Lauren Thompson Chef de Cuisine of Café Juanita. Also a former contestant on the Food Network’s Chopped! Chef Aaron Tekulve will teach you tips and tricks from the restaurant industry to improve your cooking at home and share secrets of building incredible flavors.
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 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 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 Baonnie 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 wd~ 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.
Cody is a hands-on and engaging chef-instructor who is passionate about cooking and teaching. He believes in speaking from experience and not merely from a recipe packet. Educated in culinary arts and hotel and restaurant management, he was practically born in the kitchen, as he is a third generation chef. He started in the kitchen learning Italian classics from his grandmother, Loretta. Originally from Western New York, his career has led him to some of the top hotels and restaurants in Dallas, Park City, New York City, and now Seattle. Chef Cody has worked at the flagship restaurant of former James Beard Best Chef in the U.S., Stephan Pyles and the Craving Restaurant, where farm-to-table cuisine earned the restaurant an invite to cook at the James Beard House this past fall. Most recently, Cody was the opening Chef de Cuisine at a fine dining, farm-to-table restaurant in Hamburg, NY called Carte Blanche. His cooking philosophy is simply using the finest, local, in-season ingredients and treating them respectfully.
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!
Kim is a twenty-year veteran of the food world as a chef, journalist and teacher. She has dispensed culinary advice and reported on food policy for numerous publications including Civil Eats, the Washington Post, and USA Today. The first Meatless Monday blogger on record, Kim is a known authority on the continuing trend of eating less meat for health and environmental reasons. PNW Veg is her third vegetarian book in seven years; she is also the author of The Meat Lover’s Meatless Cookbook and its follow-up companion, The Meat Lover’s Meatless Celebrations. Her work has been featured in the anthology Best Food Writing in 2013 and 2014. She’s got an English degree from University of Pennsylvania and a culinary diploma from the Institute of Culinary Education in New York. Kim sits on the Journalism Awards Committee of the James Beard Foundation.
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.
Having left a career in education to follow his dream of cooking professionally, Chef Matt is excited to be back in the classroom sharing his passion for all things sweet and savory! A graduate of Seattle Culinary Academy, Matt has worked in the kitchens of Kaspar’s, Taste, and Poppy. While trained as a savory chef, Matt’s greatest passion is for sweets. As pastry chef at Jerry Traunfeld’s Poppy Restaurant, Matt delighted diners with his playful and inspired herb and spice centric desserts.
Matt’s creations have been featured in The Stranger, Seattle Met Magazine, Voracious Dining Guide, Seattle Magazine, Seattle Weekly, and the Seattle Times. When not teaching, Matt keeps busy with his ice cream and catering business, Sweet Bumpas. You can find out more about Matt at www.sweetbumpas.com.
Sara is a former restaurant cook in California and here in Seattle at Le Pichet, The Harvest Vine and Vios, before settling in as a food writer. She is the co-creator of bon appétit’s popular Food Lover’s Cleanse, and her recipes and writing have also appeared in multiple publications such as; The New York Times, Seattle Magazine, Men’s Health, Sunset, and Slate, where her writing won her a James Beard award. Sara’s perspective as a writer and cook is informed by being a working mother, juggling the complexities of life, while striving to bring a little drama to the table every night.
Scott followed his passion for food by attending culinary school in Seattle, gaining practical experience at renowned establishments such as Lark, Dahlia Lounge, Macrina Bakery, Ravishing Radish Catering and Chez Panisse. He’s savored his many food adventures throughout Europe, Canada and the U.S. After living in Texas, Scott began incorporating Mexican flavors into his food, adding deep smoky essences to tangy salsas and luscious briskets. Although excited by these incredible Latin flavors, Scott felt his strong ties to his roots so he experimented with Mexican and European cuisines while using ingredients from the Pacific Northwest and SXNW Catering was born. Scott’s love for local NW ingredients, while drawing upon traditional culinary techniques from Mexico and Western Europe are the foundation for SXNW and Scott’s passion.
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 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.