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.


Classes Taught:
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 

Bon Appetit: Lessons in French Technique, Sur La Table, Kirkland, WA

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 Classic Gougeres – Salad with Herb-Dijon Dressing – Classic Sole Meuniere – Roast Chicken with Herb Butter, Onions and Garlic – Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce


Quick, before it’s gone! Summer always seems to melt away faster than ice cream, but in this class we’ll show you how to make the best of it with the fabulous flavors of the season. You’ll learn techniques for grilling that maximize the potential of summer’s amazing bounty with this menu full of light and satisfying recipes that are perfect for parties, family dinners, quick lunches and 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

Bring someone special and join us for a culinary tour of Seattle’s great restaurants. You’ll learn how to plan an exciting and flavorful meal for two with local and seasonal ingredients selected by some of the area’s renown chefs. Our instructor will share secrets these celebrated chefs use, and teach you how to successfully recreate these dishes in your own kitchen anytime.

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)



Easy Summer Cooking at Sur La Table, Kirkland, WA

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

Moroccan cuisine is one of the most diversified cuisines in the world. A result of the centuries-long interaction with the outside world, the cuisine of Morocco is a mix of Berber, Spanish, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. Spices are used extensively, and we’ll show you how to bring these rich and exotic flavors to prepare an amazing authentic Moroccan feast from start to finish.
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

Let us guide you through some of the many wonderful options available to vegetarians this summer. We’ll take advantage of the bounty that is in season now, with tips and techniques that will open up a variety of salads, pizzas and fritters for you to serve for both vegetarian and meat-loving crowds. 

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

This class is designed for those interested in mastering the basics of a variety of Asian favorites. Learn how to prepare popular and flavorful meals many people think they have to go out for. You’ll create appetizers, soups and entrees that will be easy to whip up in a snap at home. 

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)

Get comfortable at the cutting board with the chef’s most important tool. Hone basic knife skills and practice the fundamental cuts for vegetables — mince, dice, brunoise, batonnet and julienne — as well as a few advanced techniques. Plus, learn how to select a knife that fits your needs, and tips for keeping all your knives sharp and well maintained at home. 

A variety of appetizers and small plate it,ems that are good for a first course, party buffet or late night snack. Learn new seasoning combinations and cooking techniques.
 

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

Passover dishes from around the world.

The simple egg is so much more than it is cracked up to be. It is the driving force behind creamy custards, luscious puddings and savory souffles. This class will give instruction on how to create all of these temptations and more. 

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

Savory or sweet — morning, noon or night — it’s easy to add crepes to your cooking repertoire. You’ll learn the secrets to making perfectly thin, lightweight crepes and we’ll show you the many ways to fill, assemble and top this delicate French treat.
 

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

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