Blue Ribbon Class Schedules
Blue Ribbon classes take the challenge out of cooking and give you the tools to entertain with ease and style.
Click here to view our class calendar
and register for classes
All Blue Ribbon classes provide:
Hands-on participation;
A sit-down meal including all dishes prepared in class;
Printed copies of all recipes covered in class
How to Choose a Class:
Our classes are taught in two distinct formats. Class format descriptions are below. Each class is labeled with the teaching method appropriate to it.
With our Instructional Intensive format each student executes every recipe, learning all of the components and techniques to the dish. The instructor demos each recipe in front of the class, as participants follow along in groups
of 3 or 4 with their own mise en place and prep station. The class ends with a dinner party of all dishes prepared in class.
Our Cooking Party format is somewhat more casual than the Instructional Intensive format, but with the same amount of hands-on cooking time and plenty of educational fun. The class begins with an overview of all recipes and
techniques and then recipes are prepared in small groups as the instructor guides all of the culinary adventures and instructs the class as a whole throughout. Students are encouraged to get involved as much or as little as they would like. The event ends
with a dinner party of all the delicious food prepared in class.
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Blue Ribbon Gift Certificates
Make your gift-giving easy and do something a little different by giving a fun-filled educational experience, along with a mouth-watering meal, that will be remembered for a long time.
With an exciting array of hands-on cooking class categories such as Seasonal Selections, The Chef’s Table, Culinary Destinations, Techniques, The Tasting Club, our Baking 101 Series, Kids in the Kitchen, and Family Classes, there is sure to be a class to suit
everybody’s taste.
Purchase your gift certificates today by calling 206-328-2442. Gift certificates can be e-mailed for immediate needs. We also have handsome gift certificate packages that can be picked-up at our facility or mailed to you.
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Live It Up!
Monday Night Cooking Class
Dinner Parties
Every Monday Night
6:30 p.m. to 9:30 p.m.
Various Instructors
All classes are hands-on and include a full dinner with wines and beverages. Monday nights never tasted so good!
Reservations required and must be guaranteed with a credit card. Call Blue Ribbon at 206-328-2442 for more information or reservations.
Class fees are non-refundable. With seven (7) days notice, you may transfer your class fees towards a future class. Within seven (7) days, 50% of the class fees are non-transferable. The other 50% may be transferred towards a future class.
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Featured Chefs
About Mike & Virginia Duppenthaler
![Virginia & Mike Duppenthaler]() Blue Ribbon is directed by Virginia & Mike Duppenthaler. Virginia has studied at Cordon Bleu, Paris; Gastronomic Institute, Vienna; University of Science & Technology,
Ames, Iowa. A cookbook author and former television video cooking show host, she founded her first cooking school in 1977 in Vancouver, Canada. 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.
About Tiberio Simone
Tiberio Simone grew up cooking by the side of his mother and grandmother in Southern Italy. The memory of these wonderful times, the aroma of the divine food and the noises of sizzling oil and pots and pans has stayed with him into his current
career as caterer. Many of his specialties are rooted in the cooking of his region and of his two towns, Neviano and Seattle. Tiberio's food is simple and delicious and colorful, using the best food: fresh local produce, organic ingredients (on request) and
imported food, all available here in the great Northwest.
About Krista Fay
A Northwest native, Krista has lived in Europe and the Middle East and has traveled extensively, studying food and cultures around the world. As culinary program coordinator at Sur La Table's cooking school in Kirkland, she worked with many
nationally recognized chefs including: Alton Brown, Joanne Weir, Caprial Pence, Jerry Traunfeld, Sara Moulton, Rick Rodgers, Hugh Carpenter and Corey Schreiber. Later Krista became curriculum coordinator for Sur La Table’s nationwide network of cooking schools.
Several years ago she returned to her first love – teaching in the kitchen. An expert specializing in home cooking, Krista teaches classes throughout the Puget Sound area to students of all ages.
About Iole Aguero
Iole Aguero was born and raised in Southern Italy where she learned the art of fine Italian cooking from her mom and her relatives. With 25 years experience in the kitchen, Iole teaches at several Seattle area cooking schools, two local community
colleges as well as at cooking schools in California, Texas and Utah. And she still finds time to teach private cooking classes and lead cooking tours to Italy. Iole also has been featured in
Northwest Palate, Seattle Times Pacific Magazine and
Seattle Magazine.
About Suzanne Hunter
Suzanne Hunter is a caterer, cooking instructor, and food writer. She has studied with Chef John Snowden in Chicago in 1964, 65, and 66. She also studied at the University of Florence in Italy in 1968 and at the Hong Kong Gas Co. in China in
1988. She spent a summer in France in 1966 and again on an I.A.C.P. food tour to France in 1995. In addition, she has studied with Marcella Hazan in Venice in 1992 and went on a food tour with the I.A.C.P. to Norway, Sweden & Denmark in 1996. 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.
About Pranee Halvorsen
Pranee Halvorsen is the owner of I Love Thai Cooking, a member of IACP, the International Association of Culinary Professionals, and enjoys teaching Thai cooking throughout the Pacific Northwest. Pranee first learned Thai cooking as a child
in Phuket, Thailand by doing chores in the kitchen. Her regular assignments were grating coconut, pounding curry paste, and cooking rice. 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.
About Wayne A. Johnson
Wayne Johnson traveled the world, experiencing the diversity of various cultures while growing up. In 1999, Wayne was lured north and became Executive Chef of the Mayflower Park Hotel in downtown Seattle. At Andaluca, Chef Wayne gathers fresh
local products and uses the seductive flavor of Mediterranean spices such as cumins, saffrons, paprikas and cinnamons to produce a palate of unique and flavorful menu items. Under his supervision, Andaluca has won “Seattle’s Best Mediterranean Restaurant”
award three years running and Seattle Magazine’s “Best Overall Restaurant” award. It is listed in the ZAGAT Survey 2003 as one of “Seattle’s Top Mediterranean Restaurants”. 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.
About Bill Fredericks
Bill Fredericks, AKA the ChocolateMan, is a well know local chocolatier who both owns his own chocolate supply business and he also teaches and consuls extensively here in the Northwest about chocolate. He has been in the chocolate business
for 17 years and he has taken instruction from such well known chocolatiers as Bernard Callebaut, Jacques Torres, Pascal Janvier and Elaine Gonzalez. He has achieved seven certifications ranging from chocolate manufacturing to advanced and expert level chocolate
artistry and production. His work as Chocolatier for Choc Elan earned him recognition in several Seattle magazines and a status as one of the three most cutting edge chocolatiers in the region. Bill has also worked extensively with other chefs and assists
Blue Ribbon not only in the areas of chocolate and pastries but also in main line cooking where he shares his passion for sensual food production and presentation.
Driving Directions
Blue Ribbon is located in Seattle's beautiful Eastlake neighborhood.
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Click here for driving directions and maps
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