Teens at Whisk – Master Chef

Camps are designed for teens ages 13 and up.

MONDAY, August 22nd – FRIDAY, August 26th

FROM 2:00 PM – 4:00 PM Everyday

If you love cooking competitions, this week is for you!  This camp is designed for students who have already gained basic cooking skills and would like to up their game . . . with a few friendly competitions thrown in.  Guided by our own culinary expert, Chef Thanh Tang, students will spend Days 1 and 3 refining their kitchen knowledge and cooking skills using the provided recipes as a warmup for the other days.  Days 2, 4 and 5 will feature Iron Chef Competitions between teams based on the day’s theme.  Friday culminates in the ultimate competition in which students are encouraged to design and create menus for the competition that are as unique as they are.

Day One – Flavors of the East
Emphasis is on infusing spices, balancing flavors, Asian knife skills and cooking techniques.
Menu: Chinese Sweet and Sour Pork, Stir-Fried Summer Vegetables with Indian Spices, Fluffy Jasmine Rice

Day Two – Asian-Inspired Menu Competition

Day Three – Techniques of the West
Emphasis is on sauce making, seasoning, searing, roasting, deglazing, reducing and French knife skills.
Menu: Handmade Pasta, Pan-Roasted Chicken with Lemon Pan Sauce, Gastrique Sauce, Roasted Pepper Romesco, Olive Tapenade, Tomato and Artichoke Salad with Raspberry Balsamic Vinaigrette

Day Four – European-Inspired Menu Competition

Day Five – Best for last – Let’s Do YOU!

Student teams will create their menu, recipes and shopping list for their final competition using new flavors and techniques learned during the week – and then head off to the stoves to cook their best meal. Good Luck – tasting and judging will be Iron Chef-Style!

The final outcome of this class will be that students gain organizational skills, learn menu and shopping list planning and time management, and they’ll hone in on some quality cooking skills while having a blast showing off their creations at Whisk!
Bonus: They’ll acquire an in-depth understanding of the flavor profiles of the Far East and West/Europe.


  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Allergies or dietary restrictions may be accommodated – just let us know upon registration.

  • We will follow current Covid king Country Guidelines

Teens at Whisk – Cake it Like You Mean It!

This 5-day camp is designed for teens ages 13 and up.

Monday August 15th – Friday August 19th

FROM 2:00PM – 4:00PM

Raise your hand if you have drooled over IG and Pinterest cake photos!  Pastry Chef Thanh Tang is ready to share his secrets to professional baking and decorating of cakes that look as good as they taste. These five days are designed for teens who love spending their free time elbow-deep in flour, sugar and with a piping bag. From the beginner to the advanced, you’ll leave this session with professional tips, loads of new skills and cakes sure to break records for “likes.” You’ll be so proud to bring your cakes home, ready to share – so plan your parties now!

Monday – Baking Essentials
Red Velvet Cupcakes topped with Cream Cheese Frosting

Tuesday – Cake Secret #1 Revealed
Tres Leches – Bake & Soak

Wednesday – Frosting and Piping
Tres Leches – Finish & Decorate with Caramel Buttercream

Thursday – Cake Secret #2 Revealed
Devil’s Food Cake, Raspberry Mousse, Chocolate Ganache

Friday – Mirror Glazing and Decorating
Devil’s Food Cake – Finish & Decorate with Mirror Glaze

  • All classes are taught by a Culinary Professional, with 2 adult assistants.
  • No prior experience required, just an interest to learn.
  • Please tie long hair back, wear closed toed shoes and a mask.
  • We are following current King County Covid protocols.

Kids in the Kitchen – Main Street Bakeshop – Dessert Favorites

This 5 day camp is designed for kids ages 8-12.

MONDAY, August 15th to FRIDAY, August 19th

FROM 10:00 AM to 12:00 PM, Everyday

Come join Chef Lee Baker to learn the fundamentals of baking. Chef Lee will guide you through a hands-on experience creating some of your favorite baked goods and desserts. Each day we will learn new culinary terms, ingredient functions, measuring, mixing, decorating and so much more. By the end of the week you will be a confident baker and have so many goodies to taste and share!

Monday – Lemon Bars, Candy Blondies, Monster Cookies

Tuesday -Summer Berry Hand Pies, Jam filled Glazed Pop Tarts

Wednesday – Vanilla Cupcakes with Strawberry Buttercream and Sprinkles, Striped Meringues

Thursday – Mini NY Style Cheesecakes, Red Velvet Whoopie Pies

Friday – Cream Puffs two ways with Pastry Cream and with Chocolate Mousse, Raspberry Sauce

  • All classes are taught by a culinary professional, with 2 assistants.
  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
  • We will follow current king country covid guidelines.

Teens at Whisk – Passport to the Far East

This 5-day camp is designed for teens, ages 13 and up.

MONDAY, August 8th – FRIDAY August 12th
From 2:00 PM to 4:00 PM, Everyday

Join this engaging teen cooking series and take a trip across the Pacific into the Far East. Learn about five countries and the flavors that make each region unique. In this hands-on session, Chef Thanh Tang will teach you about the Asian ingredients that make up these countries’ flavor profiles, while expanding your palate and knowledge. Each day will include a bit of geography, history and culture. Take your taste buds on this amazing trip!

Monday – China

叉燒 – Char Siu Pork Skewers
素炒面 – Vegetable Chow Mein
鲜虾云吞 – Shrimp Wonton Soup

Tuesday – Japan

みそ汁 – Miso Soup
寿司 – Sushi
天ぷら – Tempura

Wednesday – Korea

잡채 – Jab Che Noodles
김치 볶음밥 – Kim Chi Fried Rice
불고기 – Bulgogi Beef

Thursday – Thailand

ผัดไทย – Pad Thai
ต้มยำ – Tum Yum Soup
ลาบหมู – Minced Pork Salad

Friday – Vietnam

Gỏi Cuốn – Fresh Spring Rolls
Cơm Tấm Sườn Nướng – Broken Rice with Grilled Lemongrass Pork
Bò Lúc Lắc – Shaking Beef

  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Allergies or dietary restrictions may be accommodated – just let us know upon registration.
  • We will follow current King County Covid Guidelines

Kids in the Kitchen – Around the World

This camp is designed for kids ages 8 to 12 years old.

MONDAY, August 8th THROUGH FRIDAY, August 12th
Class runs 10:00 AM to 12:00 PM, Everyday

In this 5-day hands-on cooking series, Chef Drew Flanders will inspire your child to experience foods from around the globe. We will discuss, cook and taste famous foods from around the world, while learning a bit about geography, and exploring the different ingredients and flavor profiles.  Each day, we will create delicious recipes from the “Region of the Day” as our skilled culinary team assists, as you practice knife skills and become more familiar with everyday kitchen equipment. Pack your food passport and experience a different destination every day!

Monday – Middle East
Chicken Kabobs, Hummus with Grilled Flatbread and Veggies

Tuesday – Italy
Handmade Pasta with fresh Tomato Sauce and a Caesar Salad with Homemade Croutons

Wednesday – Vietnam
Pork (or Tofu) Banh Mi, Lettuce Wraps with Shrimp

Thursday – Mexico
Chicken and Black Bean Quesadillas, Grilled Corn Salad

Friday – Argentina
Grilled Steak with Chimichurri, Grilled Veggies and Potatoes

  • All classes are taught by a Culinary Professional, with 2 adult assistants.
  • No prior experience required, just an interest to learn.
  • Please tie long hair back, wear closed toed shoes and a mask.
  • We are following current King County Covid protocols.

Teens at Whisk – Classic American Treats and Confections

This 5 day course is designed for teens ages 13 and up.

MONDAY, August 1st to FRIDAY, August 5th

From 2:00 PM to 4:00 PM, Everyday

Have you ever wanted to spend the week exploring the world of Classic American treats and confections?  If so, join Chef Jennifer Berry as she teaches you how to make all time favorites including; vanilla wafers, whoopie pies, peanut butter cups, apple turnovers, chocolate crunch bars, ice cream and so much more!  Whether you spend time baking at home or are just getting started, Chef Jennifer will teach you not only the fundamentals of baking but also many tips and tricks to up your kitchen skills. You will head home everyday with new goodies to share with family and friends.

MONDAY – Cookies

Homemade Vanilla Wafers, Chocolate Wafers with Vanilla Filling, Fudge Striped Cookies

TUESDAY – Snack Cakes

“Twinkie” with Whipped Cream Filling, Chocolate “Hostess” Style Cupcakes, Red Velvet Whoopie Pie

WEDNESDAY – Candies and Candy Bars

Homemade Peanut Butter Cups, Rice Krispies nTreats with Homemade Marshmallow Creme,
Milk Chocolate Crunch Bars

THURSDAY – Muffins and Turnovers

Muffin Mix, Blueberry Muffins, Apple Turnovers

FRIDAY – Ice Cream

Double Vanilla Ice Cream Base, Ice Cream Soda with Mexican Vanilla Syrup,Sundae with Malted Butterscotch Sauce, Maraschino Cherries and Whipped Cream

All classes are taught by a Culinary Professional, with 2 assistants.

  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
  • We will follow current king country covid guidelines.

Kids in the Kitchen – Main Street Bakeshop – Cookie Jar

This 5-day camp is designed for kids, ages 8 to 12

MONDAY, August 1st to FRIDAY, August 5th

FROM 10:00 AM – 12:00 PM, Everyday

Get the basics of baking early! Chef Lee Baker will teach your kids baking techniques to get foolproof results: measuring for consistency, mixing processes, best ingredients to use, cut-in, creaming, baking and cooling. Learning from our professional culinary team will inspire your kids and give them skills that will last a lifetime. At Whisk, we talk baking in a way that makes learning fun and builds lasting pride. Kids will sample their creations and take the rest home to share!

Monday – Drop Cookies
Monster Cookies, Snickerdoodles, Chewy Molasses Cookies

Tuesday – Rolled Cookies
Sugar Cookies decorated with Royal Icing, Chocolate Cookie Ice Cream Sandwiches

Wednesday – Bar Cookies
Lemon Bars, Candy Bar Blondies, Seven layer Magic Bars

Thursday – Slice and Bake / Shape and Bake
Zebra Striped Shortbread, Peanut Butter and Jelly Thumbprints, Chocolate Mint Crinkles

Friday – Fancy Cookies
Vanilla Meringue Cookies, Oatmeal Lace Cookies with White Chocolate Filling, Coconut Macaroons dipped in Chocolate

  • All classes are taught by a culinary professional with 2 adult assistants.
  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
  • We will follow current king country covid guidelines

Kids in the Kitchen – Road Trip USA

This 5-day camp is designed for kids 8 to 12 years old.

Monday, July 25th To Friday, July 29th
Class runs 10:00 AM to 12:00 PM, Everyday

Have you ever taken a Road Trip across America?  One of the best parts of any road trip is tasting the different foods found across this amazing country. Join Chef Drew Flanders in this week long hands-on cooking series, where you will explore, cook and taste favorite foods from around America. Throughout the week we will explore the different ingredients and why they are favored in a region. We’ll learn flavor profiles that make each American region distinct while creating several favorite recipes from each region.  Every day you will practice knife skills and become more familiar with everyday kitchen equipment.

Monday – New York, NY
New York Style Pizza and Caesar Salad

Tuesday – New Orleans, LA
Grilled Shrimp Po-Boy and Peach Hand Pies

Wednesday – San Antonio, TX
Beef Fajitas and a Caramel Flan

Thursday – Sioux City, IA
Sloppy Joe’s with a Tangy Coleslaw

Friday – Seattle
Teriyaki Chicken with Rice, and a Simple Green Salad

  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed toed shoes.
  • We follow King County Covid protocols.
  • Allergies or dietary restrictions may be accommodated – just let us know upon registration.

Teens at Whisk – Patisserie a la Francaise

This series is designed for teens ages 13 and up.

MONDAY, July 18th to FRIDAY, July 22th 

From 2:00 PM to 4:00 PM, Everyday

Mastering the art of French Pastries will set you up for a lifetime of successful baking! In this week-long session, Pastry Chef Thanh Tang will provide you with all the techniques need to turn out a boisseau of pastries. Mastery of Choux, lamination, pastry cream, ganache, piping, shortbreads are just a few of the techniques taught in this hands-on class. Each day you will sample your pastries and bring some home to share. If you love to bake, are interested in baking or simply love to eat delicious french pastries, this session is for you! We will make:

MondayChocolate Dressed Choux and Éclairs
Pâte à Choux (Choux and Eclair – Master Recipe)
Crème Pâtissèrie (Rich Pastry Cream)
Crème Chântilly (Vanilla Bean Whipped Cream)

Tuesday – Croissants (part 1)
Pâte à Croissant (Croissant Dough – Master Recipe)
Croissant au Beurre (All Butter Croissants)

Wednesday – Croissants (part 2) & Sablée Cookies
Pain au Chocolat (Chocolate Croissants)
Croissants au Jambon (Ham and Cheese Croissants)
Sablée aux Noisette (Hazelnut Sablé Cookies)
Sablée aux Chocolat (Chocolate Sablé Cookies)

Thursday – Macarons au Chocolat
Chocolate Macaron Shells
Chocolate Ganaché
Crème au Beurre (Vanilla Bean-Kissed Buttercream)

Friday – Frangipané and Finaciers
Summer Stone Fruit Tart
Pâte Sucrée (Sweet Tart Dough
Frangipané (Almond Cream Filling)
Finaciers au Citron (Citrus Almond Cakes)

  • All classes are taught by a culinary professional with 2 adult assistants.
  • Classes are designed for students 13 and up
  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • We will follow current King County Covid Guidelines.
  • Students will be working with milk, flour, butter and eggs so we cannot accommodate students with allergies to working with gluten, dairy or eggs.

Kids in the Kitchen – Paris Sweets – Pastries, Confections & Crepes

This 5 day camp is designed for kids 8-12 years.

MONDAY, July 18th – FRIDAY, July 22nd

FROM 10:00 AM – 12:00 PM, Everyday

Learning the art of French pastry making will set you up for a lifetime of successful baking! In this week-long session, Chef Lee Baker will provide you with all the techniques needed to turn out a boisseau of pastries. Each day you will sample your pastries, confections and crepes and bring the rest home to share. If you are interested in baking or simply love to eat delicious French pastries, this session is for you!

Monday – Choux Pastry
Bubble Eclairs with Vanilla Pastry Cream and Whipped Cream

Tuesday – Little French Cakes
Brown Butter Financiers, Chocolate Friands

Wednesday – Puff Pastry
Palmiers, Blackberry Cream Cheese Pinwheels

Thursday –  Confections
Homemade Vanilla Marshmallows, Fruit Jellies

Friday – Crepes
Sweet Dessert Crepes, Butter Lemon and Sugar, Whipped Cream and Strawberries, Nutella and Bananas 

  • All classes are taught by a Culinary Professional, with 2 assistants.
  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • We will follow the most recent King County Covid regulations.
  • Students will be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.