Cooking Classes at Bargreen Ellingson

Teaching a class at the Puyallup state fair 2009

Who likes to watch well-recognized chefs leave their restaurants and come to demo kitchens to cook for an audience? I love the opportunity to meet the chefs and hear their perspectives and watch them cook. It probably stems from my culinary school experience and my interest in learning from different professionals at every chance I get. Well, you’re in for a treat, if you enjoy cooking demonstrations!

Bargreen Ellignson, a leading restaurant supply store, is hosting classes at their Seattle location over several weekends in October and November. I’ve taught a ServSafe class in their demonstration kitchen, and it’s a great location for a course. The seating is stadium-style, so each student can get an unobstructed view of the cooking action. There are televion monitors above the demo kitchen, and I believe there are cameras that assist the audience in seeing what the chef is doing.

Even better than attending classes at a fancy demo kitchen is that a protion of the proceeds from the course are going towards emergency student aid scholarships offered by the UNCF Seattle.

Here’s a better description about UNCF, which I took from the Seattle Foundation site.

Mission Statement

I’m particularly excited, because the closing chef on November 17th is Ray’s Boathouse’s executive chef Wayne Johnson. He is probably also recognized as the chef who also worked as Andaluca’s exec for many years. He has helped to breathe new life into Ray’s menu and to really enhance the dining experience at such a famous installment in Seattle.

I had a chance to cook for him when he was preparing for a fancy catered event, and he partnered with Chef Renata Bocayuva of Bocayuva Culinary.  I think I was stuck cleaning shrimp and roasting mushrooms, but I had a great time learning from the rest of the staff that helped as well as from Chef Wayne and Chef Renata themselves. (Actually, Chef Wayne commented that my knife was sharp, a true compliment in my kitchen experience)

I’m going to check out the class this weekend and give you a taste of what you could experience at the classes.  There is still time to participate in classes this season, so sign up!

Class announcement: