Paris-trained chef arranges guided food tours and cooking classes in Seattle’s world-famous market.
What do you do? I’m the owner and founder of Eat Seattle, a company providing chef-guided food tours and cooking classes in Seattle’s Pike Place Market. Our food tours and classes focus on educating about the unique aspects of our Northwest food production, its farmers and what’s seasonal … all through the culinary perspective of our expert chefs.
How did you get started in that field? I received my grand diploma in cuisine from Le Cordon Bleu in Paris, but never pursued a culinary career. Prompted by my love for travel and food, I decided in January 2015 to start food educational tours and cooking classes, creating unique food experiences for travelers and local Seattleites.
What’s a typical day like? Every day is different, which keeps it exciting. A great deal of time is spent perfecting our seasonal menu, using the freshest, most flavorful ingredients available in the market. In July we are making honeydew gazpacho, basil wrapped halibut with fresh corn cakes, and Washington berries and cream scones with lemon curd. It’s a mixture of business logistics, learning, creating and collaborating with chefs and improving all aspects to make each experience the best it can be. I work every day but I love it!
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What’s the best part of the work? There are at least 10 “best parts,” but the top two are: 1). The fun, high-energy group dynamic created by bringing both, local and traveling foodies together, as we learn fascinating facts about and taste delicious NW food, and 2). Working with our incredible Pike Place Market vendors, who take the time and energy to make the highest quality food products in the Northwest.
What surprises people about what you do? Probably how much I eat. If there are extra leftovers from food tours or cooking classes, I take care of them. Some people may have the impression that I created Eat Seattle because I’m really hungry.T he food we use and create is the highest grade … I can’t possibly let them go to waste.
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