Our seasoned instructors and chefs have been chosen to be a part of PCC Cooks because of their culinary expertise and sincere enthusiasm and talent for teaching. Along with great cooking ideas, our instructors will share helpful nutrition advice and give you beyond-the-basics ways to incorporate your classroom experiences into your everyday cooking.
Iole Aguero credits her love affair with fine Italian cooking to the teachings of her mother in her homeland of southern Italy. After many years of refining her cooking techniques in the United States and on numerous return trips to Italy, Iole teaches her sensational Italian recipes here and in her travels.Iole's upcoming classes
Paola Albanesi grew up in Milan in a family devoted to making good food; her parents owned a gelato store for 20 years. She spent most of her life in the kitchen cooking with mama and nonna first, and later with her children. When she moved to Seattle, she started matching local ingredients with regional Italian cooking. She travels to Italy every year and visits restaurants and trattorias looking for inspiration.Paola's upcoming classes
Birgitte Antonsen, N.T.P., cultivated her love of great food and food preparation as a youngster in her native Denmark. Her primary focus is to restore health to the gut as the gateway to wellness and balance, accomplished with cultured and fermented superfoods. She teaches preparation methods of these foods in small group settings, and currently maintains an office in Edmonds. Learn more about Birgitte at NaturesWayFood.com.Birgitte's upcoming classes
Michelle Babb is an adjunct professor at Bastyr University and has her own nutrition practices in West Seattle and Wallingford. She specializes in therapeutic, family-focused nutrition and loves getting the whole family involved in planning, creating and sharing healthy meals. Michelle teaches her patients and students the power of intuitive eating and shares her food philosophy and insights on eatplaybe.com.Michelle's upcoming classes
Lee Baker’s passion for cooking began at an early age while helping her grandmother prepare the delicious homemade meals for their family-owned Okemo Lantern Lodge. She graduated from the Culinary Institute of America and has been working professionally for 20 years as a pastry chef and caterer. Most recently she has been inspiring young chefs as a high school culinary instructor.Lee's upcoming classes
Samantha joined the PCC Cooks team of instructors after several years in the non-profit world. She brings experience in nutrition education and youth development, as well as a Master’s degree in Public Health. She is a Pacific Northwest native and enjoys the outdoors with her husband and son. When she’s not teaching, she spends time cooking and baking, going for long walks and reading. One of her favorite recipes to cook for her family is chicken enchiladas.Samantha's upcoming classes
Abby Canfield earned a degree in restaurant and resort management from Colorado State University. She traveled to Switzerland with other students to attend a hospitality program, and was awarded a scholarship to travel to Italy to learn about the food, wine, history and culture of the Friuli Venezia Giulia region. After college, she attended the Italian Culinary Institute for Foreigners and received a certificate for the master program, and worked at Ristorante Magorabin in Turin. Abby returned to Seattle where she has been working at several restaurants.Abby's upcoming classes
Sarah Cassidy, or “Farmer Sarah”, has been farming and food gardening for over 20 years. She was Garden Coordinator for Seattle Tilth’s Wallingford, Bradner and Issaquah Demonstration Gardens and taught both adults and children about food growing, seeds, soil, worms and other natural magic. In 1999 she and her husband Luke Woodward were the founding farmers of Oxbow Farm, where they farmed and taught until 2015.Sarah's upcoming classes
Christina Chung was born and raised in Hong Kong, where she learned to cook from her grandparents. She studied Japanese cooking in Tokyo, and French cooking at Le Cordon Bleu, Japan. She also took courses at the Culinary Institute of America and taught Chinese cooking classes. Having lived and traveled abroad for many years, she has been inspired by many different cuisines.Christina's upcoming classes
Erin Coopey is a chef, cookbook author and food photographer. She has molded her passion into a career, sharing her love of cooking and good food with hundreds of students. In addition to teaching, she has published multiple recipes in local and national publications, edited a series of professional culinary DVDs and appeared on local and national television. Her business, The Glorified HomeChef, embodies her belief that cooking should be fun and accessible. Erin shares her professional knowledge with home cooks through books, blogging and classes. She is the author of two cookbooks: “The Kitchen Pantry Cookbook” and “Infusing Flavors.”Erin's upcoming classes
Genevieve Courtney, N.D.
Genevieve Courtney is a naturopathic doctor at the Institute of Complementary Medicine in First Hill, Seattle. She is passionate about helping those with busy lifestyles learn ways to cook healthy meals. She uses food as medicine and believes that we can all become terrific home chefs.Genevieve's upcoming classes
Lisa Crawford has loved the kitchen for as long as she can remember. While she has experience teaching regular school subjects to K-6th graders, as well as cooking and baking professionally, Lisa finds real delight helping people of all ages connect to food. Through her business, The Tiny Kitchen, Lisa works to empower cooks young and old to use great ingredients and transform those ingredients into meals for the whole family.Lisa's upcoming classes
Kory DeAngelo, M.S., R.D.N.
Kory is a registered dietitian who is passionate about whole foods nutrition and mind-body health. Her philosophy focuses on using whole foods as medicine to help clients make changes over time to increase their vitality. Kory has her own nutrition practice, Wholeheart Nutrition, in Ballard and works as a Clinical Nutrition Supervisor at the Bastyr Center for Natural Health.Kory's upcoming classes
Scottish born Gill Dey sold her first cake when she was 7 years old and has been in love with cooking ever since. Trained as a home economist and magazine journalist, she spent the early part of her career as a food editor and cook book author and loves to teach. Her job took her all over the world sampling food and learning cooking techniques. She has lived in the Pacific Northwest for 20 years. Her mission is to share her enthusiasm for learning the art and science of cooking.Gill's upcoming classes
Michael’s approach emphasizes local, sustainably grown products prepared and presented in the best way possible. With over 30 years’ experience in the culinary world, he is a classically trained chef who enjoys sharing knowledge and conversation with others. Michael has extensive experience in the restaurant industry, having worked at many renowned restaurants in California, Idaho and Washington, including a nine-year stint as owner of his own acclaimed fine dining restaurant in the Sun Valley area. In addition to teaching, Michael provides catering services through his company Meals Per Diem.Michael's upcoming classes
Katie Dire is an elementary school teacher and mother of three daughters. She is passionate about including children in the cooking process as soon as they can hold a spoon. She believes that teaching kids about the food they are eating and how it is made will lead to good eating habits now and in the future. Katie loves inspiring families to experiment and try new things in the kitchen. She bakes in her spare time, making up her own cookie recipes and encouraging her daughters to do the same.Katie's upcoming classes
Marie Donadio has been sharing her love of cooking with adults and kids at PCC since 1997. She believes that soup and other one-pot wonders can be the soothing antidote to our busy lives, and holds that eating food prepared at home with our own hands is one of the kindest things we can do for ourselves. She enjoys helping students make cooking a little simpler, to help keep it real and happening frequently.Marie's upcoming classes
Rachel Duboff is the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating. Trained at the culinary arts program at the Seattle Art Institute, Rachel spent her early years with a mom who loved to experiment with food. She also immersed herself in Southeast Asian and Indian cuisines while living in Malaysia. Today, Rachel focuses on providing good food to good people, and can be found at Thyme2nourish.com.Rachel's upcoming classes
Seppo Farrey is a culinary instructor, personal chef and author with more than 30 years’ experience in the culinary field, and a background in exercise physiology and nutrition science. His first cookbook, “3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery”, was a James Beard Award Finalist. He has a passion for creating and modifying recipes to accommodate food allergies, athletic training diets and other special diets.Seppo's upcoming classes
Jackie Freeman has been cooking professionally in catering companies, private kitchens and restaurants for more than 15 years. She transitioned from the kitchen to the country where she raised livestock and vegetables, and made artisan cheese on farms in Washington State. Jackie now combines her culinary and farming skills working as a recipe developer, food stylist and cooking instructor.Jackie's upcoming classes
Darin Gagner began cooking as a way out of a sleepy small town in Eastern Washington, and ended up travelling coast to coast to learn as much as he could about regional American cuisine. A 15-year veteran of the restaurant industry, he has sought out as many different cooking experiences as possible, from fine dining work with James Beard award winners to lobster shacks on the coast of Maine. Darin has worked for local favorites like Carmelita, Earth and Ocean, The Hunt Club and Frank’s Oyster House and Champagne Parlor. He spends his spare time hiking and fishing around the Northwest.Darin's upcoming classes
Maria Galvao is a native Portuguese who grew up in West Africa, and a parent passionate about cooking and baking. She believes that these activities enhance creativity and promote sharing in children and young adults. Maria has taught cooking and baking to children privately and in after-school programs around Seattle for several years, and her tastes in food draw from living and traveling throughout Europe, Africa and Asia, as well as many years as Pacific Northwest resident.Maria's upcoming classes
Devra Gartenstein is the founder of Patty Pan Cooperative, Seattle’s oldest farmers market concession. She is the author of two cookbooks, “The Accidental Vegan” and “Local Bounty: Seasonal Vegan Recipes,” as well as a food history chronicle titled “Cavemen, Monks and Slow Food: A History of Eating Well.” You can find her musings online at QuirkyGourmet.com.Devra's upcoming classes
Ronit Gourarie has been making bread her whole life and has been teaching breadmaking at PCC since 2002. She holds a master’s degree in nutrition from Bastyr University. She has a passion for food and nutrition, with a special focus on how everyday eating impacts health and feelings of well-being.Ronit's upcoming classes
Tamara Guyton has been cooking with kids of all ages for many years in schools, housing projects and at home. She especially enjoys cooking with teenagers, who bring an enthusiasm, group spirit and honesty to the kitchen. Believing that cooking is a fun and practical way to empower kids, she teaches at after-school programs through Seattle Parks & Recreation at her neighborhood schools in the Rainier Valley. A member/owner of Patty Pan Grill Cooperative, she and other co-op members work at keeping it fresh, local and simple at farmers markets, community dinners and catering events.Tamara's upcoming classes
Pranee Halvorsen learned to cook from her mother and grandmother in Phuket, Thailand. When she came to Seattle, she brought her mortar and pestle and began cooking for friends. She is now a member of the International Association of Culinary Professionals and the owner of I Love Thai Cooking, where she teaches, shares recipes and cooking wisdom. She goes to Thailand yearly to collect and preserve authentic recipes and is working on a cookbook. Pranee says, “You don’t need to visit Thailand to learn Thai cooking.”Pranee's upcoming classes
Saffron, who has been called a BBQ nomad, travels America, Canada and Australia competing in and learning about BBQ, live fire and outdoor cooking. She is a certified judge for the Steak Cooking Association. When not travelling, she loves to share this knowledge through techniques and foundation recipes that allow others to venture out of their kitchen into the outdoors knowing they have the knowledge and confidence to eat well.Saffron's upcoming classes
Ami Karnosh, M.S., C.N.
Ami Karnosh is a nutritionist, founder of the Yummy Mummy Cookies company and author/illustrator of the children’s book, “Let’s Eat: A Book About Food.” Ami loves nourishing others through delicious meals and encouraging people to take control of their own health though food and education. You can find her at YummyMummy Cookies.com.Ami's upcoming classes
Kanako Koizumi is from Akita in northern Japan. She started cooking when she was in the third grade to help her working mother. She is a personal chef, instructor and author specializing in authentic Japanese home cooking. Her passion is bringing people together and spreading joy through everyday Japanese cooking and dining. Kanako celebrates and shares the ingredients, recipes and techniques that form a cornerstone of Japanese living through classes and at KozmoKitchen.com.Kanako's upcoming classes
Cynthia Lair is the author of two cookbooks, “Feeding the Whole Family,” and “Feeding the Young Athlete,” and improvisational comedian. She has been on faculty at Bastyr University since 1994, and believes that education is the most effective when accompanied with humor. She puts this philosophy into practice with her online cooking show, Cookus Interruptus.Cynthia's upcoming classes
Nancy Leson is an award-winning food writer and radio personality who learned much of what she know about food during her first career – waiting tables. Seattle readers know her as the mouth that scored – for the better part of two decades – as restaurant critic and food columnist for the Seattle Times. When she’s not in her kitchen conjuring recipes and rejoinders shared weekly as “Food for Thought” on Seattle NPR-affiliate KNKX, you’ll find her prowling the aisles of PCC gathering inspiration for dinner. See what Nancy is up to at NancyLeson.com.Nancy's upcoming classes
Virginia Newman, M.S., R.D.N., C.D.
Virginia Newman holds her master’s degree in nutrition and dietetics from Bastyr University. Before going back to school she worked for small local vegetable farms and continues to sell vegetables from Nash’s Organic Produce at the Seattle Farmers Markets. She is passionate about the power of produce, and will continue to spread the word.Virginia's upcoming classes
Yary Oslund is a Cuban national who came to the United States in 2003. She acquired her love and respect for food from her mother, who has been a chef for 40 years. Trained at Le Cordon Bleu College of Culinary Arts in Seattle, Yary shares her passion for cooking natural foods while giving students an unforgettable culinary experience. You can find Yary at DituDining.com.Yary's upcoming classes
Pinar Özhal was born in Diyarbakir in The South Eastern region of Turkey. She lived in Istanbul for 17 years before following the love of her life all the way to Seattle. As a former language teacher, she established a new teaching career in the U.S. in cooking, which helped to ease her longing for her home country. She has taught Kurdish, Turkish, Middle Eastern and Mediterranean cooking classes in and around Seattle. She has also been a chef at a Turkish restaurant and has held Turkish/Kurdish pop-ups in several restaurants. Pinar blends her Kurdish heritage with other ethnic traditions found in her Anatolian homeland, and loves to share her passion for food which originated in her mother’s kitchen and her father’s produce store.Pinar's upcoming classes
Lisa Palmatier has been teaching for more than 20 years, and is constantly surprised by the imagination of children and their eagerness to learn new things. Cooking whole foods and living a healthy lifestyle has always been a passion she’s enjoyed sharing with others, especially as a PCC Cooks instructor. One of her favorite pastimes is experimenting with new recipes and adding her own creative touch.Lisa's upcoming classes
Laurie Pfalzer encourages lively discussions with students about baking and pastry technique, seasonal produce and specialty products, and is passionate about teaching not only the “how,” but the “why” of baking and pastry. Laurie was the pastry chef at Salish Lodge and Spa for three years, worked at King Arthur Flour, where she learned artisan bread making and classic pastry techniques and at various East Coast pastry kitchens. She is a graduate of the Culinary Institute of America in Hyde Park, New York, and is the chef/owner of Pastry Craft, a pastry instruction company.Laurie's upcoming classes
Robin Poppsinger is a lifelong baker who was not willing to give up when her sister and husband became gluten-intolerant. She has since reworked countless recipes to be gluten-free and come up with many new favorites as well. Her favorite thing to hear is “I didn’t even know this was gluten-free!”Robin's upcoming classes
Jennifer started her gastronomic journey attending Kendall Culinary School in Chicago in the mid 1990’s. She’s cooked professionally as a caterer, line cook and pastry apprentice, but never stopped being a “home cook.” In 2009, she created a blog as an outlet for her culinary obsessions and a place to store and share all her recipes: celerycarrotsandonions.com She hopes to inspire her students to stand lovingly over a simmering pot, wait anxiously for rising dough, marinate, brine and – most importantly – make it yourself!Jennifer's upcoming classes
Nick Rose, M.S.
Nick Rose leads Walk, Talk and Taste classes, where he reveals the seasonal, sustainable and delicious food choices found at PCC. Before coming to PCC, Nick taught nutrition courses at Bastyr University and his alma mater, Virginia Tech, He enjoys helping others make conscious food choices for improved personal and planetary health.
Nick's upcoming classes
Omid Roustaei, M.A.
Omid Roustaei is a psychotherapist in private practice, adjunct faculty at Bastyr University and a trained chef. He was born and raised in Tehran and spent his early childhood by the Caspian Sea building sandcastles, flying kites and riding his banana-seat high-handlebar-bike. Omid is excited to return to PCC to share his love of the Persian culture and traditions as he takes you on a culinary journey to experience Iran’s unique and rich cuisine through storytelling and humorous anecdotes from his childhood.Omid's upcoming classes
Becky Selengut is a private chef, author of 3 cookbooks, forager, comedy podcaster and cooking teacher. After 10 years in the restaurant industry, she decided to head out on her own and share her food knowledge with her students. Becky teaches an eclectic array of classes but all of them center around solid technique, bold flavors and approachability with a distinct restaurant sensibility. You can find Becky at BeckySelengut.com.Becky's upcoming classes
Lesa Sullivan is a professionally trained chef and owner of LesaCooks.com Personal Chef Service. She has been cooking since she was in her teens, and has worked in the Seattle restaurant industry for over twenty years. When she’s not eating/playing with/photographing/writing about food, she can usually be found wandering around Green Lake Park.Lesa's upcoming classes
Thanh (that’s John with a T) always loved to be in the kitchen and aspired to be a teacher since the age of 5. After earning a B.A. from UW as a Drama major, Thanh decided that his heart belonged in the culinary world. A 2009 graduate of Seattle Culinary Academy, and Star Chef Management in Hong Kong, Thanh believes that cooking should be fun and stress-free. His Philosophy is you can’t know where you’re going unless you know where you came from. Hence, a strong understanding of cultures and techniques associated with a recipe is the secret foundation of any great cook.Thanh's upcoming classes
Kim Trimmer began her cooking career at age of four with her Easy Bake oven and then became a “real” cook through the Reddy Kilowatt baking school at age seven. As an elementary school counselor, yoga teacher and instructor for PCC Cooks, Kim has been fortunate to know many amazing children. She is thrilled by the opportunity to share cooking adventures with the creative and fun children of the Pacific Northwest.Kim's upcoming classes
PCC Chef Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris. She has been in the restaurant and catering industry for more than 20 years and has worked as an executive chef for several private establishments and as a chef for the Hyatt Hotels in San Francisco. Lynne loves to collect old cookbooks, hunt for wild berries and mushrooms, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.Lynne's upcoming classes
Marilyn Walls, M.S.
Marilyn Walls is a graduate of Bastyr University, where she subsequently taught for three years. She has been a long-time staffer at PCC, where she has created healthy recipes and shared her knowledge about vitamins, supplements, herbs and essential oils. She loves to read, and has written articles for local publications. Marilyn recently published a book on Alzheimer’s disease and brain health.Marilyn's upcoming classes
Cam Zarcone received her professional culinary training at the Cambridge School of Culinary Arts in Cambridge, Mass. She has worked in bakeries and written about food for The Boston Globe. Her favorite kinds of science experiments are the ones you can eat, and lately, the veteran home school mom has been busy leading kids in explorations of cooking and science in classes throughout greater Seattle.Cam's upcoming classes