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$175 per guest
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $500. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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Your venue, within 30 miles of Pioneer Square, WA
Read FAQs (4)
Is the menu always exactly the same?
The core menu is built around apples and cider. I may make small seasonal changes based on availability, but the spirit of the class stays the same.
Can this work for a large group?
Yes. For larger groups I divide the menu into stations and shared components so everyone has a real job and the kitchen keeps moving.
Do you accommodate dietary restrictions?
Please share allergies and dietary restrictions when booking. I’ll review where substitutions make sense without losing the structure of the class.
Class/Host Environment?
A normal home kitchen works well for smaller groups. I plan the class around the space you have and confirm the setup before the event. For larger groups, we use teams or stations and may need additional worktables, burners, ovens, refrigeration, or staffing. The host should have counters, sinks, dining areas, and workspaces cleared and ready before arrival. Final equipment, staffing, load-in, and venue requirements are confirmed before the event.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $500. In some rare cases, we may also require you to show us your photo ID before we process the refund.
How can we help?
Q: Is the menu always exactly the same?
The core menu is built around apples and cider. I may make small seasonal changes based on availability, but the spirit of the class stays the same.
Q: Can this work for a large group?
Yes. For larger groups I divide the menu into stations and shared components so everyone has a real job and the kitchen keeps moving.
Q: Do you accommodate dietary restrictions?
Please share allergies and dietary restrictions when booking. I’ll review where substitutions make sense without losing the structure of the class.
Q: Class/Host Environment?
A normal home kitchen works well for smaller groups. I plan the class around the space you have and confirm the setup before the event. For larger groups, we use teams or stations and may need additional worktables, burners, ovens, refrigeration, or staffing. The host should have counters, sinks, dining areas, and workspaces cleared and ready before arrival. Final equipment, staffing, load-in, and venue requirements are confirmed before the event.
Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 7 days before the class
Q: How long does the class run for, and what's the price?
A: 3 hours, $175 per guest
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Apple Themed Cooking Class
Enjoy apples in a new way with a fall feast in this themed cooking class in Seattle that travels to you!
ClassBento donates
with every booking to
3 hours
Comes to you
6 to 100 guests
$175
What you'll do
Apples do so much more than make a great pie! In this hands-on cooking class that travels up to 30 miles to you in the Seattle area, you’ll explore how different apple varieties can bring crispness, sweetness, and acidity to every part of a meal, from appetizers and salads to savory mains and dessert.Taste a few varieties, then get cooking in teams as you prepare a delicious four-course menu. You’ll make sharp cheddar and apple chutney crostini, an apple, radish, and fennel salad with blue cheese and hazelnuts, cider-braised chicken with apples and cream, and a caramel apple cake with cinnamon whip.In teams with step-by-step guidance from a professional, you’ll practice braising, knife skills, making caramel, and balancing sweet, sharp, rich, and savory flavors. Taste as you cook, learn how to make each ingredient shine, and finish by sitting down together to enjoy the meal you created.This beginner's cooking class is perfect for unique birthday party ideas, fun team-building activities, or if you're looking for easy recipes to replicate at home. No matter how you slice it, this cooking class is a delicious way to see apples in a whole new light!Menu:
See more FAQs
- Crostini with sharp cheddar and apple chutney
- Apple, radish, and fennel salad with blue cheese and hazelnuts
- Braised chicken with cider, apples, and cream
- Caramel apple cake with cinnamon whip
What you'll get
- Hands-on seasonal cooking
- A guided apple tasting and practical tips for choosing apples for different jobs
- Practice with braising, knife work, salad balance, and caramel
- A full meal to share
- Recipes from the class to use at home
Knowledge required
None. This class works for curious beginners and experienced home cooks. Tasks are divided among teams so everyone participates.
What to bring
Closed-toe shoes, comfortable clothes, and long hair tied back are recommended. Bring an apron if you like. I’ll take care of the rest.
Suitable for
This class is great for a team building activity, Christmas party, birthday or bachelorette party.
FAQ
Is the menu always exactly the same?
The core menu is built around apples and cider. I may make small seasonal changes based on availability, but the spirit of the class stays the same.
Can this work for a large group?
Yes. For larger groups I divide the menu into stations and shared components so everyone has a real job and the kitchen keeps moving.
Do you accommodate dietary restrictions?
Please share allergies and dietary restrictions when booking. I’ll review where substitutions make sense without losing the structure of the class.
Class/Host Environment?
A normal home kitchen works well for smaller groups. I plan the class around the space you have and confirm the setup before the event. For larger groups, we use teams or stations and may need additional worktables, burners, ovens, refrigeration, or staffing. The host should have counters, sinks, dining areas, and workspaces cleared and ready before arrival. Final equipment, staffing, load-in, and venue requirements are confirmed before the event.
Your teacher
I started working in kitchens at 16 and have spent more than 40 years cooking, teaching, developing recipes, running kitchens, and staying curious about food.At 18, I went to the California Culinary Academy in San Francisco, followed by pastry training in Copenhagen. My career has taken me through restaurants, pastry, catering, private cooking, culinary education, program development, and training.Teaching became a big part of my work early on. I’ve taught in culinary schools, colleges, and public cooking programs, and developed classes and curriculum for national culinary organizations. I’ve taught everything from foundational cooking skills to baking, pastry, seafood, global cuisines, flavor, and food science.I teach from a place of exploration. I like the whys.Why does something brown? What does acid do to flavor? Why does one sauce come together while another breaks? What changes when you toast a spice, change the heat, add salt, or give something another two minutes in the pan?Flavor and the science of cooking have always been part of how I teach. I want you to taste, notice, ask questions, and make decisions while you cook. A recipe gives us a place to start. Understanding what is happening with the food gives you much more room to play.If something tastes flat, we figure out why. If a sauce breaks, there is a reason. If the crust is crisp and the inside is tender, there is a reason for that too. Cooking gets a lot more interesting once you start paying attention to those things.I started Cook’s Culinary Collective because I wanted to bring the fun back into cooking. My classes are hands-on, social, curious, and full of good food. We cook. We taste. We make adjustments. We talk about what is happening and where we want to take it next.I bring Cook’s Culinary Collective to homes, offices, and gathering spaces throughout Seattle. I work with groups from six people around a kitchen island to events for up to 100. Groups come to explore a cuisine, learn a technique, sharpen their skills, celebrate something, or spend a few hours together around food.Come curious. Bring an appetite. Be willing to explore.
Book on ClassBento and enjoy exclusive perks:
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Money-back guarantee* for peace of mind
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Local support from our US-based team, rated 5 stars by customers
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ClassBento donates $1 to NAMI (National Alliance on Mental Illness) with every paid booking
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