Cooking Classes

Chef Carole Cancler teaches throughout the year at various locations in the greater Seattle metropolitan area. Check CURRENT CLASSES, or subscribe to our email list to receive notification when new classes are posted.

Chef Cancler has a lifelong love affair with cooking. A Seattle native, she holds a degree in Food Science and Nutrition from the University of Washington. In 1990, she began traveling internationally, most often to attend cooking schools, explore food markets, and taste the cuisines of the places she visits. She has studied at several schools in France, including Le Cordon Bleu in Paris. She has traveled by jet, train and ship to 20 countries, including Belgium, Bulgaria, Croatia, Czech Republic, England, Germany, Hong Kong, Hungary, Italy, Japan, Monaco, Morocco, Poland, Portugal, Romania, Singapore, Spain, Thailand, Turkey, and Vietnam. Carole inherits her mother’s Slovenian farm legacy, but confesses that Hawaii is the homeland of her heart—she has a second home there and has visited often since 1972. Still on her list of places to see (but not limited to!) are India, Greece, Peru, Argentina, and Tahiti. She loves studying about the anthropology of food—particularly how indigenous foods have traveled and been integrated throughout the world.

Custom cooking classes are available for private parties of 6-12 people. Custom classes are $75 per person ($60 without wine) with a minimum charge of six persons. Classes last 3 hours and include generous tastes—paired with wine, and a packet of recipes for each person. Recipe instruction includes a mix of hands-on practice and instructor demonstration of techniques. Classes are held in a small commercial kitchen in south Seattle. We are also happy to bring the class to your home as a sit-down lunch or dinner. You may choose from the list of classes below, mix-and-match recipes from different classes, or you may request a menu designed around Pacific Northwest ingredients. You may also request any of the following techniques to be incorporated into your class: smoking salmon, making goat cheese, making pasta, or filling and shaping ravioli.

For details about custom cooking classes, view or print the custom class information: CUSTOM CLASS INFORMATION (PDF) , or call us at 206-999-7292 to discuss your needs.

CURRENT CLASSES

COMMEMORATING JULIA CHILD: Memories of Provence. Monday, June 9, 7-10pm. Kirkland. Julia spent many winters at La Pitchoune, her residence in Provence next to Simone Beck. Julia and her husband Paul built their home using royalties from Mastering the Art of French Cooking. Their home is situated in the hills of southern France, between Nice and Cannes. Your chef Carole Cancler spent a week there in 1999; you can still visit the residence today to take cooking classes. Recreate Julia’s love for southern France through her recipes. Celebrate her spirit and her heritage as you gather together with Carol to prepare these delicious recipes. Provençal platter (a platter of regional specialties, to serve as hors d’oeuvres, including roasted peppers & onions, and seasoned olives); Fouace (a flat yeast bread that can be made in about 2 hours; Seafood Paupiettes (rolled fish fillets with smoked salmon and prawns); Crème Catalan (custard flavored with lemon, cinnamon, and fennel); and Vin d’Orange (white wine flavored with citrus)
For questions about this class: carole@privatechefonline.com
To Register: Bon Vivant School of Cooking

PREVIOUS CLASSES

A Hawaiian Luau--Northwest Style! A Hawaiian luau is a feast to celebrate the special occasions in life. Chef Carole has selected the best dishes found at a traditional luau, with some contemporary touches. No poi here! Recipes for A Hawaiian Luau: Taro fritters with pineapple sauce, Lomilomi salmon appetizer with tomatoes and sweet onions, Oven-roasted Kalua pork (Hawaiian style pit-smoked pork), Chicken luau (Chicken and taro leaves in coconut milk sauce), Seafood laulaus (Fish steamed in ti leaves with Hawaiian salt), Haupia with Bibingka (Coconut pudding with Filipino coconut cake).

Clay Pot Cooking. Clay pots are one of the oldest cooking vessels. However, if you do not want to buy another kitchen tool, each dish can be prepared in a “modern” metal pan that you already own. Join us for this fun and useful class as we explore cuisines and cooking methods from China, Morocco, and Chile. Recipes for Clay Pot Cooking include: Yosé-nabé (A hearty meal with meat, fish, egg, tofu and vegetables, prepared in a Japanese donabé), Herbed Salmon and Potatoes (roasted in an unglazed clay baker), Chicken with lemon and olives (braised in a Moroccan tagine), Porotos (Chilean style beans simmered in a Chilean bean pot), Clafouti (a French fruit flan baked in a glazed clay dish).

Commemorating Julia Child. Join us for a dinner party inspired by the life of Julia Child. To quote Julia: “Dining with one’s friends…is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.” (from Julia Child’s, “The Way to Cook”). Prepare dishes using some of Julia’s favorite foods: crab, asparagus, oysters, and chocolate. You will love sharing this menu with good friends. If you have mastered Steak au Poivre, you will enjoy learning to make Steak Oscar. We will also review an exciting restaurant technique: foams. Recipes for our Julia Child party include: Huitres á al merguez (oysters gratinéed with spicy sausage); Les Asperges vinaigrette d’orange (roasted asparagus with orange foam); Steak Oscar (filet mignon with crab and béarnaise sauce); and Reine de Saba (Queen of Sheba: a chocolate, rum, and almond cake).

Regions of France: the North. Explore dishes from Normandy to Brittany to Alsace. The warm and welcoming northern regions of France feature a maritime influence, bountiful crops, and hearty appetites. Recipes for Northern France: Leek Tart, Cauliflower salad with piquant sauce, Baked salmon with honey mustard, Chicken in Tarragon Cream, and Apple sorbet.

Regions of France: Paris and the center. From Paris to Lyon, central France boasts a distinguished past. French gastronomy originated in Lyon. The countryside surrounding Lyon, like most of France, supplies a wealth of ingredients. In this class, we make goat cheese and sausage. Recipes for Central France: Potage Crecy (carrot soup), Cabbage & walnut salad, goat cheese, Lyonnaise sausage with warm potato salad, and Chocolate pear tart.

Regions of France: the south. From Perigord to Provence one finds some of the most desolate and most affluent regions in all of France. Like all of France, the region has a rich history and bountiful ingredients. Recipes for Southern France: Tomato & garlic soup, traditional (no potatoes) Nicoise salad, Monkfish with herb butter, White bean salad, and Basque cake.

Regions of France: Provence. In Provence, sunny coastal towns bustle with excitement, punctuated by stunning Mediterranean views, while the nearby countryside provides a quiet respite. Recipes for Provence: Tapenade (olive spread), Garlic soup, Beef rolls Provence style, Provence style vegetables, Clafouti (fruit flan).

Showstopper Cakes. More about assembly and presentation than traditional cake baking or decorating, this class includes preparations of five interesting and stunning cakes. Recipes for Showstopper Cakes: Hazelnut Torte, Ricotta Nutmeg cake, Strawberry Bavarois, Zucchini Spice Cake roll, and Chocolate Demise.

Thai/Chinese Vegetarian. An assortment of interesting recipes to use as a menu, or add to your repertoire as interesting accents. Recipes for Thai/Chinese Vegetarian: Crispy Cashew Rolls with Sweet Chili Sauce, Vegetable Salad with sesame dressing, Vegetarian Mussamun Curry, Stuffed Tofu, Spicy Long Beans, and Cucumber Relish.

Wild About Lemons! Explore Italy’s love affair with lemons! We’ve arranged a menu of courses to be enjoyed together, or added to your daily repertoire as exciting accents. Recipes for Wild About Lemons: Lemon-Herb Ricotta Ravioli with cherry tomatoes, Cold Seafood Salad with herbs and lemon garlic vinaigrette, Grilled Endives with tangy lemon sauce, Prosciutto-wrapped Chicken marinated with lemon and rosemary, Limoncello (Italian Lemon Liqueur from Sorrento), Limoncello-Pinenut Biscotti with homemade limoncello.

A Winter Weekend Adventure. Great ideas for an easy menu of "do-ahead" dishes that are easily transported, leaving plenty of time for skiing, hiking, or even time to complete special projects at home! Includes a Shopping list and preparation schedule to get you out of the kitchen. There are recipes for breakfast, a hearty lunch, a light supper, and a portable snack to provide nutritious meals to satisfy your soul and replenish your energy. Recipes for our Winter Weekend include: Oven-baked Apple-Cinnamon Oatmeal, Tex-Mex Style Pan-baked Shredded Beef Tamale, Tuscan Vegetable Soup with roasted garlic and sage, Linguine with Braised Radicchio, Pancetta, and Balsamic Sauce, and “Fannypacks” - soft, spicy trail-mix cookies!