Visiting, Local Chefs Cook Up Unique Classes at Bella

From classes intended to give the novice cook more skills to lecture/demonstrations with well-known Seattle chefs,  cooking classes are sure to spice up your life. 

Terese Garett-Miller, owner of the new kitchen shop in Uptown, wants to bring to Gig Harbor an ever-changing menu of culinary learning opportunities. 

After 25 years in a wholesaling business with her husband, she traded her cubicle for plenty of customer contact. 

“The cooking school came about as a result of popular demand,” said Garrett-Miller.

“I put a little sheet out to ask people to sign up for a mailing list and ask people what they were interested in. I ended up with a ream of paper with people saying they wanted to have cooking classes,” she said. 

To respond to the need, she worked with the landlord to occupy half of a vacant space next to hers. The spacious demonstration kitchen and dining area allow her to accommodate classes of 12 and more for special events. 

Since January, Garrett-Miller has offered approximately 30 classes with a combined 360 participants. 

With about three classes a week, people have many opportunities to learn the culinary basics, like knife skills, mise en place (preparation), braising and roasting or to delve into specialty areas like pasta, cheese and pastry making.

Business has remained steady, even through the cold, winter months, Garrett-Miller said. “My customers are wonderful. They thoroughly enjoy the classes. I have happy people so far.” 

A few seats are still available for an evening with Seattle Chef Philippe Thomelin, owner of the Olivar Restaurant, is on tap for March 17.

“I’m absolutely stunned there’s still room in Chef Thomelin’s class,” said Garrett-Miller. “He has an amazing resume. His background and culinary training is from all over France and Spain. He arrived in Seattle in 2002, and one of his focuses is Mediterranean cuisine,” she said. 

There’s also still room left in the s. 

Biernacki, who is a Gig Harbor-based “boutique catering and private chef” is a regular instructor at the Bella Essentials Cooking School. “She’s my house chef,” said Garrett-Miller. 

Biernacki has worked for The French Laundry in the Napa Valley and The Rainier Club in Seattle. Her other upcoming classes include , and .

Another regular chef instructor at the school is Chef/Dietician Naomi Kakiuchi who offers cooking basics such as knife skills and cutting tools; roasting, braising, salad dressings and emulsions and how to sauté, pan frying and deep frying with grains. Her upcoming classes are Bella Basics 1 on March 30, Bella Basics 2 on April 6, and Bella Basics 3 on April 20.

Other upcoming classes include Chef Michele Simone, owner of local restaurant Il Lucano Ristorante Italiano, cooking some of his Italian favorites on March 31; a cheese making class with master cheese maker Mark Solomon on April 30; and Chef Jacob Wiegner, owner of the Blackboard Bistro in Seattle, who will return for another visit to Bella on April 12.

All classes are hands-on. Participants have the flexibility to get involved in the work or just observe and enjoy, said Garrett-Miller. 

The reservation system for the classes is through a web-based service, Cooking Schools of America.

“It gives me the structure and format for reservations and payment,” she explained. “They also send out notices to remind students are in a class, and it offers students the ability to review classes as well.” 

Check out Bella on Facebook and reserve a spot in the upcoming classes or contact Garrett-Miller for more information at 253-514-6924.