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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 (3)
Can dietary restrictions be accommodated?
Please send allergy and dietary information when you book. I can often make adjustments depending on the restriction and the group.
Can this class work for a larger group?
Yes. I’ll adjust the stations, equipment, and staffing based on the group size and space.
What kind of kitchen do we need?
For a smaller group, a normal home kitchen is usually enough. For larger groups, I’ll confirm the workspace and equipment with the host 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: Can dietary restrictions be accommodated?
Please send allergy and dietary information when you book. I can often make adjustments depending on the restriction and the group.
Q: Can this class work for a larger group?
Yes. I’ll adjust the stations, equipment, and staffing based on the group size and space.
Q: What kind of kitchen do we need?
For a smaller group, a normal home kitchen is usually enough. For larger groups, I’ll confirm the workspace and equipment with the host 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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Spiced Themed Cooking Class
Cook your way through the world of spices with this mobile cooking class in the Seattle area!
ClassBento donates
with every booking to
3 hours
Comes to you
6 to 100 guests
$175
What you'll do
Pantry filled with spices you don't know how to use? Join this hands-on spice cooking class that travels up to 30 miles to you in the Seattle area! You’ll learn how to choose, store, toast, grind, and use spices with more confidence while tasting firsthand how much of a difference fresh preparation can make.Start by comparing whole and ground spices, then explore techniques like toasting, grinding, and blooming spices in oil. You’ll put those skills into practice as you make dukkah, an Egyptian blend of toasted nuts and spices, served with warm flatbread and olive oil. You’ll also prepare vadouvan-roasted vegetables with yogurt, lemon, mint, and pepitas, pomegranate-glazed chicken with toasted spices and dukkah, and fragrant chai ice cream.No previous cooking experience is needed, and your instructor will guide you through each recipe while you taste and learn. Perfect for new chefs looking for easy recipes, unique birthday party ideas, or fun team-building activities, you’ll gain a better understanding of how to use spices intentionally and bring more flavor to your everyday cooking!Menu:
- Warm flatbread with dukkah and olive oil
- Vadouvan-roasted vegetables with yogurt, pepitas, lemon, and mint
- Pomegranate-glazed chicken with toasted spices and dukkah
- Chai ice cream
What you'll get
Dinner, the recipes from class, and recipes for the spice blends we make.
Read more details
Knowledge required
None. Come curious and ready to taste!
What to bring
Closed-toe shoes and comfortable clothes should be worn. Long hair should be tied back. Bring an apron if you would like.
Suitable for
This class is great for a team building activity, Christmas party, birthday or bachelorette party.
FAQ
Can dietary restrictions be accommodated?
Please send allergy and dietary information when you book. I can often make adjustments depending on the restriction and the group.
Can this class work for a larger group?
Yes. I’ll adjust the stations, equipment, and staffing based on the group size and space.
What kind of kitchen do we need?
For a smaller group, a normal home kitchen is usually enough. For larger groups, I’ll confirm the workspace and equipment with the host 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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Earn loyalty points
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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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