Mike is a former businessman, who, in his spare time, has been throwing large, fabulous parties and dinners since his college days. An avid cookbook collector, he also is a knife skills and barbeque expert. He has been teaching at Blue Ribbon since 1998.
With an adventurous spirit of experimentation that allows him to explore and discover new tastes, he has cooked for everyone from the ingredient-challenged to the culinary adventurous. Seppo has a breadth of experience and a passion for creating and modifying recipes to accommodate an individual’s dietary program; whether it’s a personal preference, a training diet, or a dietary restriction due to health issues. Some of his recipes are featured in The Cancer Lifeline Cookbook.
Chef Darin has cooked at notable establishments throughout the Pacific Northwest and Maine; from the Heathman Hotel in Portland to some of Seattle’s finest dining establishments, including Ray’s Boathouse, Earth and Ocean, Frank’s Oyster House, and Carmelita. He continues to seek out innovative culinary methods and the freshest ingredients possible for his culinary creations. Inspired by the seasons, Darin enjoys discovering the challenges in making beautiful food simple.
Chef Darin has taught cooking classes for three years at Blue Ribbon Cooking School, Bon Vivant and Culinary Events Northwest. When not dreaming up new recipes, he enjoys spending time in his garden and playing music.
At age 12, she got more responsibility as a substitute cook of the house. Her mom was a chef of the village and was famous for her fish cake (Hua Mok). Later Pranee worked for the Public Health Department on the weekdays while helping her family’s food business on the weekends. Pranee visits Thailand annually to collect and preserve family and hometown recipes. She also hones her culinary skills by participating in many classes, seminars, and conferences. When she is not teaching, she enjoys helping her local community’s fund raising with her Thai cooking and working on her cookbook.
She was trained in a brigade system under a White House chef and did internships in WI, Boston and NY. She has spent most of the last 15 years as a private chef for high profile clients all over the country, including 10 years in NY and surrounding areas. She has even done a stint as the Executive Chef of Casa Pacifica in San Clemente, CA. Tara has retired as a private chef and is now teaching at Blue Ribbon with an emphasis on French and regional cuisine.
In 1997, with Chef Kaspar Donier and Chef Jacques Pepin she went to Vietnam, Singapore and Thailand. With the I.A.C.P. she went on a food tour to Northern Italy in 1998. With the Culinary Institute of America and Nancy Harmon Jenkins she went to Tunisia and Sicily in 2001.
In 2002 Suzanne explored Turkish cuisine with local food historian Engin Akin and local Chef Feridun Ugumu in Istanbul.
In 2004 Suzanne visited Northern Spain including Barcelona and the Basque region with the Culinary Institute of America. She was a contributing author to Northwest Gourmet newspaper for four years and has been mentioned in Food Arts magazine for her innovation.
Suzanne gives cooking lessons in several different schools, stores, and locations. The catering business known as Cuisine By Suzanne began in 1983. Suzanne has achieved a C.C.P. or Certified Culinary Professional status with the esteemed International Association of Culinary Professionals.
Chef Wayne was honored with an invitation to cook at the James Beard House in New York City on January 14th, 2002. During the same visit, Chef Wayne was also asked to teach a cooking class at New York’s famed French Culinary Institute. Black Enterprise magazine named Chef Wayne one of America’s Top Black Chefs.
Julie attended cooking school in Thailand and began teaching bread baking classes and Thai cooking in Kuala Lumpur. After moving to Poland, she continued her teaching at the Teach and Taste program at the Warsaw Marriott. Finally, having had the great fortune of living and eating in Rome, she continued teaching and studied Northern Italian cuisine with chef Sandra Lotti and cookbook author Jo Bettoja.
Since returning to America, Julie has continued teaching culinary classes for children and adults and occasionally catering. Her specialties include Tuscan, Thai, Indian, and bread baking.
A food blogger of 4 years, Janelle’s Talk of Tomatoes blog has been featured by Saveur, Food & Wine, Seattle Magazine’s Best of Food Blogs, Hallmark magazine, Seattle-based Restauranteers, Delish.com, Foodbuzz, Foodista, Foodwhirl and more. Her blog follows her culinary curiosities, from Italian to Spanish food, family-favorite meals and deconstructing ingredients one by one. She is forever on the search for the next best bite.
Elizabeth has studied with several chocolatiers and accomplished chefs of varied cuisines over the years. She credits her exploratory nature and passion for new discoveries for providing her most creative teachers: trial and error and delightful hours in the kitchen. Elizabeth has a strong belief that everyone needs good chocolate in their life and began teaching chocolate making classes over 10 years ago. Since then she has expanded her repertoire to include classes on baking and pastry as well as classes of savory dishes and techniques of several cuisines.
She has taught throughout Puget Sound at culinary schools, commercial locations, universities and privately. Elizabeth finds that creating your own food is a soul satisfying experience and enjoys guiding students through this process.
Tessa graduated from Bastyr University with a degree in Nutrition and a focus on whole foods culinary design. She blends her passions for good food and good health in a place she loves; the kitchen.
She uses local ingredients to create delectable dishes that are a pleasure to experience everyday, or on that special occasion. Friends, neighbors, family and even the neighborhood children love the food she prepares. Her kitchen is always bustling with people.
Tessa’s creativity and inspiration yield meals that are so delicious you won’t even realize they’re good for you.