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.
As a former export manager of Alaskan seafood, the sushi chef at Sushi Spott knows his fillets. Fresh catches fill the glass display case at the sushi bar, where nigiri sushi and hand rolls join specialty rolls such as the salmon-skin roll and the citrus-infused lemon roll, whose tuna, avocado, and salmon cannot be made into lemonade. Sushi Spott also dishes out chicken teriyaki, bento boxes, and other entrees amid the dining room's white pendant lamps and decorative Japanese screens.
For some, the urge to create delicious desserts far exceeds the willingness to eat stale candy and unwrap waxy chocolate. For those brave few, Dawn's Candy and Cake carries more than 8,000 molds and organizes candy- and confection-making classes that help candy connoisseurs craft their own confections. Instructors lead students through the basics of making treats such as hollow bunnies and chocolate piñatas in Chocolate 101, and delve into the worlds of truffles, liquor-filled chocolates, and chocolate-dipped fruit, pretzels, and cookies in other courses. Specialty classes investigate advanced topics such as icing, petit fours, and cake pops. Dawn's also hosts a cake club, during which members meet to enjoy snacks, guest demonstrations, and gossip sessions about why Little Debbie only wears one outfit.
The staff at Edge of Seattle Cooking ushers guests onto its lush, 5 acres of wooded land for gustatory experiences ranging from simple, peaceful relaxation to a romantic and refined experience in this culinary destination. An extensive roster of chefs, including French natives and a culinary instructor from the Art Institute of Seattle, welcomes students to six-hour, hands-on cooking classes, ongoing class series, and Michelin-starred bake sales. Classes instruct students in a range of skills, from basic kitchen competency to how to whip up haute cuisine, and many courses focus on classic French cooking methods. Owner and Proprietor Nancy Gates-Douglas developed her love for food and wine growing up in Morocco and the Loire Valley of France, and these culinary roots spurred her to create the inn as a place for celebrating French regional cuisine and Washington-state wines. The inn itself combines the provincial with the modern by incorporating such contemporary touches as wireless Internet into its bedrooms and banquet areas, which brim with French antiques and fluffy, decorative lap dogs.
Just like any other art form, the key to brilliant cooking is practice. And Chef Anne Marie certainly has had her fair share: over the last 27 years, she's honed her skills in various kitchens, including a stint at culinary school. Today, she augments her chef duties by also acting as both a caterer and cooking instructor, offering classes through which she teaches pupils everything from baking a loaf of bread to creating hearty soups and stews. Chef Anne Marie also works one-on-one with clients to help plan events, create custom recipes, and perform kitchen shortcuts, such as opening cans with fangs when a can opener isn’t around.
As a teenager, Katya Difani wrestled with chronic health issues that left her physical and spiritual wellness out of whack. From her misfortune blossomed something beautiful: an appreciation for the healing effects of nature's bounty. After obtaining a degree in herbal science, Katya opened Herban Wellness, a shop stocked with holistic and natural remedies for common health complaints. From bulk herbs born at local farms, each vetted in person by Katya herself, to house-blended teas that soothe allergies, Herban Wellness’s selection holds its own against prescription meds.
The store also hosts practical classes that teach customers how to implement holistic cures in their own homes. During one session, Katya compiles the ingredients for all-natural lotions, salves, and lip balms that students can make in their own blenders after acing the instructional course.