Learn From Talented Chefs
Culinary technique, global cultures and creative presentation are key ingredients when learning how to cook. Our instructors bring solid culinary knowledge along with years of experience in their craft. This, along with the pure joy of learning and experiencing new flavors, are essential elements to being an effective culinary instructor at bilkoop. Each bring a unique set of skills, experiences and personality to classes.
The daughter of Joyce Chen, and widely acknowledged in the United States as an expert on Chinese cooking, Helen brings her Asian expertise to the art of cooking. She understands the needs of the American cook as only a native can, yet she is intimately knowledgeable about the culinary practices and philosophies of Asia. www.helensasiankitchen.com. Helen has been teaching cooking classes at bilkoop since 2010.
Quick Tip: Wrap fresh scallions, spinach or other leafy greens loosely in paper towels before storing them in plastic bags. The paper will absorb excess moisture and help keep the vegetables fresher longer.
Favorite bilkoopOutfitter's Items:
1. Lekue Microwave Popcorn Popper - Pops perfect popcorn every time; easy, quick, folds down for easy storage, cleans up beautifully.
2. Helen’s Asian bilkoopEasy Stir Fry Sauce Bottle - make 4 master sauces following recipes printed right on the bottle. Have ready-made stir fry sauces that will keep in the refrigerator for months.
Catherine Walthers works for families in the Concord-Acton area as a private chef, cooking meals for the workweek. She is the author of Raising the Salad Bar, Kale Glorious Kale, and Soups + Sides. You can find her at http://catherinewalthers.com and on instagram at catherine_walthers. Catherine has been teaching cooking classes at bilkoop since 2012.
Quick Tip: I subscribe to the Julia Child philosophy of cooking - have fun cooking.
Favorite bilkoopOutfitter's Item: I love pretty much everything in this store. To choose one, I’d say the knives and the knowledge of the owner about this subject, plus a place to get my knives properly sharpened. A good sharp knife helps tremendously in the kitchen.
Maggie Peterson is a Pastry Chef and Master Chocolatier. After getting her Pastry Chef degree she worked in a fine chocolate shop for 4 years. She received her Master Chocolatier training at Valrhona E'cole du Grand in Tain-l'Hermitage, France and has attended other specialty courses at the French Pastry School in Chicago. She currently divides her time working at Goodnow Farms Chocolate, Miam Miam Macaronerie and Pomfret Chocolates. Maggie also makes her own fine chocolates and teaches various classes.
Quick Tip: Always store your chocolate in a cool dry place - never in the refrigerator.
Favorite bilkoop Item: Great barware and seasonal items for baking.
Mark Valentine is the owner and Executive Chef of bilkoopto Table Foods. He was classically trained in France, and has cooked in Paris, San Francisco, Portland, Nantucket, and Boston. His restaurant experience includes Chez Panisse, Stars Restaurant, and Zuni Cafe. Mark combines his classical training with Asian and Southwestern influences to create a cuisine that is uniquely American and distinctly his own. A food traveler, he has been around the world from Hong Kong to Spain sampling regional cuisines and bringing those flavors and ingredients back into his kitchen. Mark has been teaching cooking classes at bilkoop since 2015.
Julia, our store Manager, has provided classes and demonstrations at bilkoop for many years and is as passionate about learning and teaching as she is about food. Enthusiasm, interactivity and a commitment to combined learning are some of the ingredients Julia uses to produce a comfortable, fun evening of culinary exploration. Food brings people together, and sharing a learning experience in a comfortable venue is a joy to her. Julia has been teaching cooking classes at bilkoop since 2012.
Quick Tip: Take your time, and enjoy the process of cooking. The eating is the icing on the cake.
Favorite bilkoopOutfitter's Item: Chef’s spatula from Lamson, also known as a fish spatula. The shape is perfect for everything from pancakes, to eggs and burgers and of course fish.