Dish it up! stocks shelves with a smorgasbord of kitchen utensils while filling its culinary classrooms with the aromas of creative and classic meals prepared by students and featured chefs from across the country. A class calendar brimming with weekly courses sends students on step-by-step tours through the creation of gourmet burgers, chocolate truffles, and far-flung fare such as Middle Eastern street food ranging from chicken fatta to baba ghannouj. Classes last up to three hours as featured chefs explain a particular culinary tradition or meal through demonstration, hands-on preparation, or a combination of both. During the Sustainable Sushi class on November 18, chef Hajime Sato of Mashiko Restaurant splits his time at the podium expounding on sustainable fishing and demonstrating techniques for using sushi-making tools to construct, roll, and cut the freshest sushi possible.
Purchase, prepare, and polish off S.O.L.E. (sustainable, organic, local, and ethical) food at the local foodie soul of the city: the world-famous Pike Place Market. With today’s Groupon, $28 gets you a $45 two-hour ‘Lunch and Learn’ cooking class at Diane’s Market Kitchen, just four blocks south of the legendary market at 1101 Post Alley ($50 with tax included).
Growing up on a Minnesota farm gave Pamela Ziemann an up-close view of the United States’ food-production industry. She watched as chemicals, hormones, and genetically modified organisms became nearly ubiquitous in the farming process, as they helped to guarantee bounteous yields, although she was anything but impressed. She decided to pave her own path, circling back to organic, raw, sustainable nutrition.
Today at Elemental Cuisine, Pamela uses her experience as a public speaker to educate people about the food system and help them return to a more natural way of eating. During her online classes, she sheds light on how today's commercial food supply can be detrimental to our health, then discusses how plant-based diets can improve mental clarity and physical well-being. She pairs this discussion with cooking instruction, demonstrating how to make wraps, sauces, and dressings, and maximize food’s nutritional value without filling the saltshaker with crushed multivitamins.
Rooted in the firm belief that cooking should not only be an experience and an art, the Foxglove Cooking School was founded by passionate Chef Jennifer Oliver. Her classes are designed for both beginners and seasoned gourmands, because Chef Jenn understands that everyone can enjoy cooking well, regardless of their skill in the kitchen. The school’s curriculum is diverse, ranging from medieval-themed cooking classes to stone-cold beginners’ lessons. All group classes feature super-fresh ingredients from nearby sources to help instill participants with an appreciation for beautiful, local cuisine. During sessions, Chef Jenn demonstrates how to craft three dishes, while students taste test each and place bets on how quickly she can mince an incriminating document.
Equipped with varied experience and an in-depth knowledge of alcohol and service regulations, the instructors at Fine Art Bartending School guide their students toward mixology mastery or job placement in the bartending industry during intensive five-day courses. While many schools focus solely on the craft, Fine Art's instructors also hone customer service skills through a guest bartending program at local bars and clubs—teaching students tip-enhancing approaches and how to graciously deflect customer's attempts at Bryan Adams sing-alongs. They also hold individual classes targeted at everyday drinkers, divulging industry-style instructions for blending specific drinks, performing difficult mixes, or pouring the perfect beer.