Teens at Whisk – Passport to the Far East – 5 Day Camp

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

MONDAY, June 26th – FRIDAY June 30th
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

  • All classes are taught by a culinary professional with 2 adult assistants.
  • Classes are designed for students 13 to 18 years old.
  • 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.

Boiling Point – Today’s Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth.

In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths and toppings for those little noodles to swim in. No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful. In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Stock

We also turn some of the stock into Miso and Shio broths 

We encourage you to build your bowls and try all 4!!

Noodle Primer

Rethink your noodle knowledge in this class. We’ll introduce you to noodle dishes from three continents with three very different flavor profiles, achieved with key techniques that you can apply to endless other noodle preparations. Noodles are a great backdrop to a variety of dishes and cuisines and are an excellent choice for quick weeknight nourishing meals.

In this hands-on class with Chef Jennifer Reyes, we will visit three Noodle dishes, discuss the four guiding rules of preparing Italian pastas , and when to give yourself permission to break the rules – as we make a spin on classic pesto. We will update the classic Strogonoff and develop intense flavors inspired by the silky richness of meaty tomato sauce and the fiery, tangy-sweet flavors of Thai Drunken Noodles.  In this class, we will make:

White Pesto with Bucatini

Modern Strogonoff with Herby Egg Noodles

Sweet and Spicy Pork Sambal Noodles