The Science of Soufflés

Take the fear out of making soufflés. In this hands on class, Chef Jen Tarantino Reyes will lead you through how to make three different soufflés: one savory soufflé that is ideal as a side dish and two sweet soufflés, both different techniques, but both perfect for dessert. Chef Jen will guide you through the process of building the soufflés and share her tricks and tips to make the perfect soufflé every time at home.

  •  Classic Gruyère Soufflé -Savory
  •  Chocolate with Orange Liqueur -Sweet
  • Raspberry Egg White Only – Sweet

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.

The Croissant Workshop

Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through the croissant making process. Your guests will be left wondering if you went to France for them! In this hands-on class, you will make the détrempe and beurrage, then learn how to properly shape, fill and bake to achieve flaky, delicate croissants. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development and flavor formation.

Recipes in this class include:

Croissant Dough, Master Recipe (Butter Croissant)

Pain au Chocolat  (Chocolate Croissants)

Croissant au Jambon  (Ham and Cheese Croissant)

You’ll take home baked croissants from dough the chef pre-makes and you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.

Wine Paired 3 Course Gnocchi Dinner

Chef and Sommelier Bonnie McPike brings us an unforgettable 3-course dinner menu in this hands on class utilizing seasonal ingredients with a creative twist.  A perfect start for a winter  menu for a small gathering or a party paired with 3 International Wines.

The menu is one that will become the highlight of your entertaining!

Join us and and make :

Chicory Salad with Pomegranate Seeds, Oranges, and Marcona Almonds

Potato Gnocchi with Parmesan Cream Sauce and Crispy Sage Leaves

Olive Oil Chocolate Mousse with Vanilla Bean Whipped Cream

All paired with 3 International Wines picked by Bonnie

Meet Chef Bonnie:

Chef Bonnie McPike is the owner of Bonnie Rae Catering and has 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 to 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.

Soufflés – Sweet & Savory

Take the fear out of making soufflés. In this hands on class, Chef Jennifer Reyes will lead you through how to make three different soufflés: One savory soufflé that is ideal as a side dish and two sweet soufflés that are perfect for dessert. Jennifer will guide you through the process of building the soufflés and share her tricks and tips to make the perfect soufflé every time.

Savory Soufflé –  Classic Gruyere Soufflé

Sweet Soufflés – Classic Chocolate with Orange Liqueur and Egg White only with Raspberry

Biscotti 3 Ways

Nothing beats a cup of afternoon tea or Joe with an Italian Biscotti dunker. These cookies, named Biscotti because they’re “twice-baked”, are an excellent cookie for all.  More so, they delight anyone who is lucky enough to receive as a gift. In this hands-on class, you will learn how to choose the best ingredients to make perfect Biscotti every time.  Italian expert Iole Aguero will teach you her techniques to get exact and repeatable results with these versatile Biscotti cookies. In this hands-on class, you will make three of Iole’s famous Biscotti recipes.

Cranberry and Pistachio Biscotti drizzled with White Chocolate

Lemon Biscotti with a Lemon Frosting

Espresso Biscotti dipped in Chocolate

You’ll take home your baked Biscotti from dough the chef pre-made as well as your prepared dough to shape and bake the next day or freeze for future use.

The Croissant Workshop

Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through the croissant making process. Your guests will be left wondering if you went to France for them! In this hands-on class, you will make the détrempe and beurrage, then learn how to properly shape, fill and bake to achieve flaky, delicate croissants. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development and flavor formation.

Recipes in this class include:

Croissant Dough, Master Recipe (Butter Croissant)

Pain au Chocolat  (Chocolate Croissants)

Croissant au Jambon  (Ham and Cheese)

You’ll take home your baked croissants from dough the chef has made, your prepared dough to bake the next day or freeze for future use.