Thousands of Seattleites have learned to cook at Cooksworld in the past 20 years. We offer a wide variety of classes for interested home cooks and those interested in pursuing a professional career: basics and intermediate series classes, knife skills technique AND one night classes focusing on many ethnic styles: Thai, Breadbaking, Sushi, Italian, Regional French, Spanish Paella, Vietnamese, Indian, BBQ and more!
Classes are held YEAR-ROUND in our beautiful teaching kitchen and ALL of our instructors are professionally trained, many from great Seattle restaurants! Classes are three hours and are held weeknights and weekend days. On the night of class all students receive a 20% discount on merchandise in our school store.
PRIVATE & CUSTOM COOKING CLASSES
We offer opportunities for your corporate or social groups to hold a private cooking class at Cook's World! Cook, eat and learn together with a made-to-order class with many ethnic styles and subjects to choose from. Our fun, informative and lively hands-on classes help build better collaboration among staff and clients for the corporate events and for social groups it's a great way to enjoy your friends and family and learn in a private and entertaining setting.
Available for groups from 10 to 20.
DIRECTOR NANCIE BRECHER
Nancie Brecher, director of Cook's World Cooking School, trained at the Culinary Institute of America in Hyde Park, New York and La Varenne in Paris.
Chef Brecher has a Master's Degree in Teaching with a strong focus on developing solid teaching models combined with substantial curriculum design. Our students have described the classes at Cook's World as "life transforming", "inspiring", "entertaining", "highly intelligent" and "fun".
In her culinary career, spanning over 2 decades, she was a successful restauranteur & caterer in upstate New York. During those years, she was invited to cook for James Beard and Craig Claiborne and assisted Jacques Pepin. She is presently on the Board of Directors of the American Institute of Wine & Food, Seattle chapter. Chef Brecher is also a menu & recipe development consultant for the Restaurant Industry.