Education has always been a significant part of my life, both as a student and as an educator myself. Back in high school, in my first position as a math tutor, I quickly learned that being able to explain a subject to someone and help them learn was actually the best way for me to learn the information myself. And so began my journey as a teacher.
Aside from tutoring Economics at a University Level, I was most fulfilled tutoring students across many at-risk elementary schools, most often in math, English, and reading.
As a Culinary Instructor, I began my career teaching classes at Whole Foods in Plano, TX. There, I had a great opportunity to create my own class themes, recipes, and lessons plans.
Back in Seattle, I was lucky enough to be an instructor at a two-week summer cooking camp at Kaspars Special Events and Catering. Being surrounded by eager-to-learn and sometimes eager-to-listen children and young adults was one of the most fulfilling experiences.
Most recently, I signed up as a guest instructor at Sur La Table in Kirkland, WA. One of my favorite classes to teach so far has been Knife Skills – it is the foundation you need to become a more confident and capable chef of your own kitchen.
Ready to get cooking and learning yourself? Please contact me to schedule a private or group cooking class.
I am currently a Culinary Director at Whole Foods Market in Redmond, WA where I design, promote and teach all classes.
Previous Classes Taught:
French Bistro Cooking, Sur La Table, Kirkland, WA
Don’t be intimidated by the name of the class, classic French cooking is no problem with the help of our expert instructor. We’ll show you tips and techniques the pros use to save time and energy preparing authentic and amazing classic French favorites like onion soup, a soufflé, bourguignon and a crème brulee.
MENU Soupe a l’Oignon – Cheese Souffle – Boeuf Bourguignon – Crème Brulee
Bon Appetit: Delicious Dinner Basics, Sur La Table, Kirkland, WA
The kids are back in school, vacations are over, and summer is on the wane. It’s time to get back to business and that usually means less leisurely time in the kitchen. We have five easy entrees that will become new staples in your repertoire of easy dinners, including a stellar shrimp scampi, a simple steak salad and easy homemade pizza.
MENU Cherry Tomato Pizza Margherita – Flank Steak Salad with Chimichurri Dressing – Chicken Parmesan Burgers – Moroccan Halibut and Carrots – Shrimp Scampi with Green Onion and Orzo
5 Fish Recipes Every Cook Should Know, Sur La Table, Kirkland, WA
In this series we show you how to prepare five foundational dishes our experts think every chef should master. This class focuses on helping cooks learn how to take advantage of the fruits of the sea. We’ll walk you through this menu full of tried and true globally inspired favorites that are a necessary addition to everyone’s culinary repertoire.
MENU Crispy Skin Salmon with Shiitake-Cream Sauce – Sesame Crusted Tuna Steaks with Ginger-Soy Sauce – Classic Fish and Chips – Grilled Fish Tacos – Pan Fried Sole with Lemon-Butter Sauce
The prevailing wisdom is that once you feel comfortable with the rules of French cuisine, you can tackle just about anything in the kitchen. This class will give you the secret to a perfect vinaigrette, classic roast chicken, luscious soufflés, and much more.
MENU Grilled Peach Salad with Pancetta and Arugula – Summer Tomato Spaghettini with Basil and Fresh Mozzarella – Grilled Chicken with Salsa Verde – Grilled Nectarines with Mascarpone Ice Cream
MENU Oysters with Frozen Red Wine Mignonette (Ethan Stowell, Union) – Pan-Seared Wild King Salmon with Sautéed Apples and Cider Reduction (Brian Scheeser, Trellis) – Butter and Sage-Braised Chanterelles (Jason Wilson, Crush) – Grilled Asparagus with Hazelnut Aioli (Holly Smith, Cafe Juanita) – Cherry Clafoutis with Lemon Verbena Custard Sauce (Johnathan Sundstrom, Lark)
This class promises to expand your summer culinary repertoire by exploring fast and easy dishes that celebrate the flavors of the season. Our instructor will show you how to prepare this menu full of classic summertime dishes with a gourmet spin that are great for barbecues, family dinners and much more.
MENU Grilled Chicken Salad with Peaches, Arugula and Ricotta Salata – Turkey Burgers with Tomato Jam – Grilled Mahi Mahi with Cool Cucumber Sauce – Watermelon and Raspberry Sorbet
MENU B’stilla Bites – Chicken and Date Tagine with Golden Couscous – Tomato and Preserved Lemon Salad – Saffron Ice Cream with Candied Rose Petals – Moroccan Mint Tea
MENU Quinoa Salad with Pickled Radish and Feta – Roasted Cherry Tomato Pizza with Pesto and Aged Gouda – Summer Squash Gratin – Fritters with Strawberry-Rhubarb Compote
MENU Gyoza (Japanese Steamed Dumplings) – Tom Kah Gai (Thai Lemongrass and Coconut Soup with Chicken) – Sweet and Sour Pork – Pho (Vietnamese Beef and Noodle Soup)
MENU Mini Corn Pancakes with Jalapeno-Lime Cream – Soy-Ginger Glazed Beef Skewers – Fried Mozzarella Balls with Pomodoro Dipping Sauce – Sesame Wontons with Smoked Salmon, Radish Sprouts and Wasabi – French Semolina Flatbread with Lemon. Rosemary, and Olive Oil
MENU Lemon Creme Brulee with Fresh Berries – Chocolate-Mint Pudding Cakes – Vanilla-Orange Custard with Caramel – Arugula and Bacon Quiche – Goat Cheese and Herb Souffles
MENU Basic Savory Crepes – Basic Sweet Crepes – Chicken and Mushroom Crepes – Crepes with Apples and Calvados – Herbed Crepes with Smoked Salmon and DillCream – Crepes Suzette