Education has always been a significant part of my life, both as a student and as an educator. In high school, I tutored math and quickly learned that being able to explain a subject to someone was actually the best way for me to learn the information myself. I also learned that there was no one single right way to teach – what worked for one student, didn’t work for the next. From that point on, I worked really hard to develop a customized and personal approach to teaching, that I carry on to this day.
Math tutoring, quickly turned to tutoring Economics at the University of Washington and later working with elementary and middle school students across many at-risk schools, most often in math, English, and reading. Fast forward a few years, I started my career as a Culinary Instructor, at Whole Foods Market in Plano, TX. There, I had a great opportunity to create my own classes, develop recipes, and device lessons plans.
Back in Washington, I have taught at Kaspars Special Events and Catering (summer cooking camp for kids), Sur La Table in Kirkland and Whole Foods Market in Redmond. As a Culinary Center Director forSalud! at Whole Foods Market, I designed monthly calendars, promoted and marketed classes and taught. Being surrounded by eager-to-learn and, most often, eager-to-listen children and adults has been one of the most fulfilling experiences.
I now teach private group classes (small and large) at my own kitchen, or yours! Ready to get cooking and learn yourself? Please contact me to schedule a class. You can also find out what my students have been saying after attending one of the classes (most come back for a 2nd, 3rd, and 4th class!)
I would strongly recommend that before signing up for a cooking class, you sign up for a Knife Skillsclass, which is the foundation you need to become a more confident and capable chef in your own kitchen.
Here’s selection of some of the of cooking classes I have taught. Feel free to pick from the list. Otherwise, I’d be more than happy to design a class especially for your needs, interests, and level of expertise!
One Grain at a Time – Cooking with Whole Grains, Whole Foods Market, Redmond, WA
You know they’re good for you, they’re delicious, but cooking with whole grains can be intimidating and challenging at times. Do they need more liquid? Do they cook for a longer time? Find out answers to these and more questions in this class.
MENU Bulgur with Arugula, Pomegranate Seeds and Toasted Hazelnuts – Quinoa Salad with Mustard Lemon Vinaigrette – Rustic Farro Soup with Sausage and Mushrooms – Barley Salad with Fresh Mint
Health Starts Here: New Year Resolutions, Whole Foods Market, Redmond, WA
We all make New Year’s resolutions to improve our health. While we can’t come to the gym with you, we’d be more than happy to help you in the kitchen. Join us to learn about our Health Starts Here program, and learn to make these great healthy recipes!
MENU Butternut Squash and Kale Salad; Eggplant Bolognese – Roasted Tomato and Bulgur Soup – Walnut and Date Lemon Balls
Cooking with Kids – Roll Around the World, Whole Foods Market, Redmond, WA
Get your kids rolling in the kitchen. We’ll take a tour around the world starting in Vietnam, making our way through Italy, and ending with sweet dessert from France.
MENU Vietnamese Spring Rolls with Peanut Sauce – Italian Pinwheel Pizzas – French Crepes with Chocolate Hazelnut Spread and Fresh Berries
Cooking with Greens, Whole Foods Market, Redmond, WA
Let’s take the Green Revolution to the kitchen. Step aside Romaine and Boston lettuces — we’re taking Cooking with Greens to the next level! Step into our kitchen to learn these creative and healthy recipes with kale, chard, escarole, arugula and spinach.
MENU Raw Kale Salad with Carrots and Avocado – Sautéed Swiss Chard with Sundried Tomatoes, Feta and Pine Nuts – Winter Salad with Pears, Walnuts and Roquefort Croutons – Get Your Greens Smoothie
Italian Supper, Whole Foods Market, Redmond, WA
Expand your Italian repertoire beyond spaghetti and pizza and find out why Italian Wedding soup has nothing to do with a wedding.
MENU Mozzarella and Tomato Napoleons with Homemade Pesto – Italian Wedding Soup with Carrots, Orzo and Meatballs – Baked Spinach and Ricotta Stuffed Pasta Shells – No Bake Tiramisu
A Bowl of Soup, Whole Foods Market, Redmond, WA
There are few things that are more comforting than a bowl of soup. These hearty soups can be a meal on their own. Make a double batch to freeze or enjoy for lunch.
MENU Better than Chicken Soup – White Bean Soup with Kale and smoked Ham Hock – Roasted Tomato Soup with Poblanos, Oregano and Goat Cheese – Moroccan Spiced Chickpea and Lentil Soup
Dress Your Salads – No Oil Salad Dressings, Whole Foods Market, Redmond, WA
Salads are healthy, unless they are covered by ladles of Ranch or Creamy Italian dressings. Find out about healthy alternative ways to dress your salads that include nuts and fruit.
MENU Rainbow Kale Slaw with Balsamic Mustard Orange Vinaigrette – White Bean and Spinach Salad with Apple Cider Dijon Vinaigrette – Broccoli and Pepper Salad with Almond and Chile Dressing – Arugula Salad with Strawberries and Creamy Walnut Dressing
Rethink Vegetarian, Whole Foods Market, Redmond, WA
When it comes to vegetarian cooking, people often use soy and other products as meat substitutions. Instead, in this class, we will focus on the bounty of textures, colors and tastes provided mostly by vegetables that will please both vegetarian and meat eaters alike.
MENU Chipotle Vegetable Stew – Pasta Alla Norma – Sweet Potato and Goat Cheese Ravioli in Sage Broth – Portobello and Pineapple Teriyaki Veggie Burgers
It’s All Greek to Me, Whole Foods Market, Redmond, WA
If the last time you’ve considered cooking your own Greek meal was back in the day when “My Big Fat Greek Wedding” was a hit, then it’s definitely time to cook again! Come and rediscover the bright flavors of Greece from salad to dessert. Opa!
MENU Cucumber, Tomato and Feta Salad – Lamb Sliders with Dill Tzatziki – Roasted Greek Potatoes with Lemon and Garlic – Baklava with Honey Syrup
Gluten Free Baking, Whole Foods Market, Redmond, WA
Gluten free doesn’t have to mean a dessert-free existence. In fact, you can have your cake and eat it too! Find out how in this sweet class.
MENU Peanut Butter & Chocolate Chip Cookies – Chocolate Chocolate-Chip Mint Cookies – Orange Scented Ricotta Italian Cornmeal Cake – Flourless Chocolate Cake with Dark Chocolate Glaze
Heart Healthy Dinner, Whole Foods Market, Redmond, WA
February is American Heart Month. According to CDC, heart disease is the number 1 cause of deaths in America. Let us take a stand against the disease by preparing these delicious recipes that are good for your heart.
MENU Roasted Spiced Salmon – Mango, Avocado and Spinach Salad – French Lentils with Vegetables in Red Wine Sauce – Berry Almond Crumble
Cooking with the Season, Whole Foods Market, Redmond, WA
Let’s celebrate seasonal cooking and all it has to offer! Once a month, we’ll gather in the kitchen and cook with seasonal produce. February in the Northwest brings cauliflower, squashes, apples, pears and citrus.
MENU Butternut Squash Soup – Roasted Cauliflower and Broccoli with Garlic, Pine nuts and Olives – Baked Lemon-Thyme Chicken with Shallots – Spiced Apple and Pear Crisp
Knife Skills 101
A great class for a new or a seasoned cook! Learn proper cutting technique that will save you time in the kitchen. We’ll also save you some tears and cuts while teaching you how to slice, dice, chiffonade and julienne. We will also talk about taking care of your knives and keeping them sharp.
Global Pizza 101, Whole Foods Market, Redmond, WA
It’s one of America’s favorite foods, but pizza is enjoyed all over the world. We’ll bring the global flavor to our favorite savory pie!
MENU Basic Pizza Dough Recipe – Chicken Taco Pizza – Greek Pita Pizza – Curried Mashed Potato Pizza on Naan
Cooking with Your Valentine, Whole Foods Market, Redmond, WA
Skip the reservation line, the bill and the tip on Valentine’s Day! Spend the evening with your loved one in your kitchen preparing a delectable and romantic meal for two.
MENU Heart of Palm Salad – Halibut and Vegetables en Papillote – Wild Mushroom Risotto – Flourless Chocolate Decadence
Cooking with Kids – After School Snacks, Whole Foods Market, Redmond, WA
Empower your kids to eat healthy! These easy to prepare recipes will keep your children happy and hunger-free before dinner.
MENU Homemade Hummus with Vegetable Sticks – “Pigs in a Blanket” with Mustard Dipping Sauce – Apple Sandwiches with Peanut Butter and Granola – Strawberry-Banana Smoothie
Moroccan for Beginners, Whole Foods Market, Redmond, WA
Discover the flavors of Morocco in this introduction class. Bring your appetite and questions!
MENU Carrot and Date Salad – Chickpea and Lentil Soup – Stuffed Peppers with Lamb – Mint Tea & Almond Honey Balls
Supper Club – Salads as Mains, Whole Foods Market, Redmond, WA
MENU Avocado Mango & Shrimp Salad – Black Bean Fiesta Salad – Celery Citrus Salad with Balsamic & Feta
Italian Feast, Whole Foods Market, Redmond, WA
We ran out of spaces at our last Italian dinner, so we’re hosting another one in March! Come join us at the table and share in the Italian appreciation for good food and good friends.
MENU Tomato, Basil & Parsley Bruschetta – Roman Style Chicken Saltimbocca – Caponata Linguine – Cranberry Pistachio Biscotti
Cooking with the Season, Whole Foods Market, Redmond, WA
Let’s celebrate seasonal cooking and all it has to offer! Once a month, we’ll gather in the kitchen and cook with seasonal produce. March in the Northwest puts a spotlight on Jerusalem artichokes, arugula and mussels.
MENU Arugula and Radicchio Salad – Steamed Mussels with Tomatoes, Capers and Olives – Sunchoke and Potato Puree with Caramelized Onions – Orange & Ricotta Italian Cake
Cooking with the Season, Whole Foods Market, Redmond, WA
Let’s celebrate seasonal cooking and all it has to offer! Once a month, we’ll gather in the kitchen and cook with seasonal produce. April in the Northwest puts a spotlight on asparagus, artichokes, strawberries and mangoes.
MENU Steamed Artichokes with Lemon Butter Sauce – Strawberry & Arugula Salad – Spring Risotto with Asparagus & Peas – Sautéed Shrimp with Tomatoes & Basil – Mango Aqua Fresca
Cooking for the Holidays: Passover, Whole Foods Market, Redmond, WA
Come celebrate this holiday and learn about the history and food symbolism. We will use recipes from Joan Nathan’s “Jewish Holiday Cookbook.”
MENU Chicken Soup with Matzah Balls – Turkish Baked Eggplant & Cheese Casserole – Persian Cucumber-Yogurt Salad – Passover Apple Blintzes
Let’s Do Lunch – Soup & Salad, Whole Foods Market, Redmond, WA
Let’s do lunch! We’ll go the traditional route with soup and salad and something decadent and delicious for dessert.
MENU Sonoma Chicken Salad – Creamy Spring Asparagus Soup – Chocolate Raspberry Cupcakes
Healthy Mediterranean, Whole Foods Market, Redmond, WA
Mediterranean cuisine is known worldwide for its flavors and health benefits. Let’s try a few recipes in our own kitchen.
MENU Lemon Thyme White Bean Hummus – Mediterranean Crunch Salad – Baked Salmon with Olive and Tomato Tapenade – No Bake Almond & Date Dessert
Southwestern Made Healthy, Whole Foods Market, Redmond, WA
Enjoy a delicious and healthy meal prepared just for you! During the meal we will talk about how the dishes were prepared, why we chose certain ingredients and have a discussion around healthy eating topics. Bring your appetite and your questions!
MENU Layered Vegetable Enchiladas – Pico de Gallo Guacamole – Mango Smoothie
Cooking with Kids – Breakfast, Whole Foods Market, Redmond, WA
You make breakfast for your kids all the time. How about letting them making you breakfast for once? Let us show them how.
MENU Cheddar & Chives Scones – Make-Your-Own Omelets – Yogurt Parfait with Homemade Granola – Brown Sugar & Vanilla Challah French Toast
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
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
Late Summer Celebration at Sur La Table, Kirkland, WA
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
Date Night: Seattle’s Great Restaurant Recipes, Kirkland, WA
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
Global Kitchen: Moroccan at Sur La Table, Kirkland, WA
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
Summer Vegetarian Cooking at Sur La Table, Kirkland, WA
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
Four Classic Asian Dishes at Sur La Table, Kirkland, WA
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)
Knife Skills Workshop at Sur La Table, Kirkland, WA
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.
International Appetizers at Sur La Table, Kirkland, WA
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
International Passover at JConnect, Seattle, WA
Passover dishes from around the world.
Baking with Eggs at Sur La Table, Kirkland, WA
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
Crepes at Sur La Table, Kirkland, WA
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
Kaspars Summer Kids Cooking Camp, Seattle, WA