Teens at Whisk – Essential Skills

Classes are designed for teens ages 13 and up.

MONDAY, July 11th to FRIDAY, July 15th
From 2:00 PM to 4:00 PM Everyday

These days, we want to know where our food comes from and believe we should be able to pronounce each ingredient on the nutritional label. Frozen snacks just don’t cut it anymore. Parents are realizing that teaching their kids to cook helps them for a lifetime of healthy living. Join Chef Thanh Tang in our hands-on, week-long teens cooking series and bring your child one step closer to independence. Our Essential Cooking Skills Series includes hands-on lessons on ingredients, sanitation, organization, knife skills and essential cooking skills.

Monday: Knife Skills
Get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on produce of every shape, size and texture. The fruits of your labor will be used to make Vegetable Fried Rice.

Tuesday: Market Fresh Visit
We will hit the grocery store and learn how to pick out the freshest ingredients for our meals. We’ll learn to read labels, what to look for to find fresh meat and produce. Afterwards we will put it all together and learn how to make a delicious Chicken Caesar salad with Caesar Dressing and toasted Croutons.

Wednesday: Braising, Soups and Stews
What are the differences in these essential cooking techniques? What cuts of meats do you use? What dishes are stewed vs. braised? We will explore these questions and more and make a Tortilla and Roasted Pepper Soup and Cajun Gumbo.

Thursday: Sautéing, Searing and Saucing
Learn these THREE essential cooking techniques to get you preparing delicious meals confidently. We’ll discuss the best cuts of meat and pans to use for each technique, as we learn each of these, Sautéing, Searing and Saucing, step-by-step. We will make: Steak with Mushroom Ragu and Romesco Sauce.

Friday: Planning and Preparing – The Main Course Iron Chef
We will combine all of our newly learned essential cooking skills. Students will work in teams to create a 3 course meal consisting of a soup, salad and main course. Teams will be judged based on planning/organization, cleanliness, teamwork, originality, taste and presentation. Menus will be provided at class this day – It’ll be a surprise!!!

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

Around the World Soups

Winter Time is always Soup Time!  This hands-on soup class focuses on dishes that keep us warm on the inside. Chef Barbara Sowatsky has built a menu around vintage classics, featuring local flavors with inspirations from abroad. Learn techniques in building depth of flavor and texture into these classics sure to become staples in your winter repertoire. You will make:

Creamy Potato Leek with Croutons and Bacon – from the Lyon region of France (inspired by one of my favorites from Jacques Pepin)

Mexican Posole – a hearty stew-like soup made with shredded pork butt and hominy garnished with cilantro, radishes and shredded cabbage

Coconut Curry Soup with Shrimp – a Thai classic with ginger and lemongrass

All paired with a salad, crusty bread, and a glass of wine.

Take home what you don’t finish for a Souper Star meal anytime!