Sizzleworks Cooking School

The Sizzleworks
14111 NE 24th Street, Bellevue WA 98007

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Class/Date Description Price/Location

Mon, Jul. 30, 2018 @ 9:30 AM
Fri, Aug. 3, 2018 @ 9:30 AM


ALL NEW MENUS! Explore the science of food and cooking with Chef Pam, as she guides you through the exciting techniques that create delicious results in the kitchen. All camp classes are hands-on, interactive, including a morning snack and a full lunch! Let's get cookin"!



  • Vegetable soup
  • Herb Roasted Potatoes
  • Chopped Salad
  • Poached Chicken >> Salad
  • Chicken Broccoli Stir Fry
  • Seasonal Fruit Puff Pastry Dessert




  • Cream of Anything Soup
  • Roasted Vegetables
  • Perfect Roast Chicken
  • Marvelous Mashed Potatoes
  • Panna Cotta with Seasonal Fruit





  • Sensational Salmon
  • Sear-Roasted Chicken Breasts, (or Pork   Chops) with Pan Sauce
  • Everyday Vegetables
  • Everyday Rices
  • Scratch Cake
  • American Buttercream Frosting




  • Pasta sauces:
  • Marinara
  • Alfredo
  • 3-Cheese
  • Pesto
  • Vinaigrette
  • Yeast Dough
  • Pear or Pineapple Sorbet






  • menu TBD byt he campers



Chef Pam Jones

Class/Date Description Price/Location

Mon, Sep. 10, 2018 @ 6:00 PM
Mon, Oct. 1, 2018 @ 6:00 PM
HOW TO BOIL WATER — The Basics Series

Your mom was right when she said "Learn the basics and it will serve you well." Never was adage more true that in the kitchen. How to Boil Water, taught by Chef Pam Jones, focuses on the fundamentals, and guarantees to turn even the most reticent cook into a confident one.

This fun, interactive series is designed for novice cooks, with an eye toward building great cooking skills for a lifetime — from knife skills to sauce making, we want you to cook well and cook often, all while enjoying the process. Let's begin!

3-hour hands-on classes


  • Basic Knife Skills
  • Food Safety
  • How to Read a Recipe
  • Terminology



  • Vegetable Soup
  • Cream of Anything Soup
  • Chicken Broccoli Stir Fry
  • Herb Roasted Potatoes
  • Seasonal Fruit Puff Pastry Dessert



  • Kitchen Equipment & Tools
  • Roasting Techniques



  • Roasting Techniques
  • Perfect Roast Chicken
  • Marvelous Mashed Potatoes
  • Roasted Vegetables
  • Panna Cotta with Seasonal Fruit


  • Organization -- kitchen set up
  • Mis en Place - Organizing for a recipe
  • How to Measure
  • Pan-Roasting Techniques



  • Sensational Salmon
  • Pan-Roasted Chicken Breast (or Pork Chops) with Pan Sauce
  • Everyday Vegetables
  • Everyday Rices
  • Scratch Cake
  • American Buttercream Frosting


  • Stocking your Pantry
  • Menu planning
  • Perfect Pasta Techniques



  • Pasta sauces:
  • Marinara
  • 3 - Cheese
  • Amazing Alfredo
  • Perfect Pesto
  • Vinaigrette basics
  • Northwest Salad
  • Pear or Pineapple Sorbet




Chef Pam Jones

Class/Date Description Price/Location

Tue, Sep. 11, 2018 @ 6:00 PM
Tue, Jan. 15, 2019 @ 6:00 PM
COOKWISE SERIES: Techniques Master Series

This in-depth 16-week series is for those who are passionate about food and cooking. From knife skills and mise en place to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed to be more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!

Individual class registration on a space-available basis $160/class.

Payment options are available for the full 16-week series.

Week 1 - Cutting Edge: Knife Skills

When it comes to knives, a chef’s best friend is a sharp knife. Proper knife techniques not only increase efficiency and speed but more importantly, make food prep a joy. Students are asked to bring a chef’s knife and a paring knife to practice their techniques under the direction of the instructor. Kitchen organization, safety, sanitation and menu planning will be addressed.

  • White Gazpacho
  • Potatoes Persillade
  • Grilled Zucchini with Goat Cheese and Onion Marmalade 
  • Oranges in Grand Marinier

Week 2 - Simply Soups & Stocks

Mystified when you hear the words “mirepoix” or baffled by “bouquet garni?” The basis of French cooking lies in great stocks, which lead to great soups and sauces. Learn to make your own stock, or what to do when you have none!

  • Vegetable, chicken, beef and seafood stocks
  • Thickening Soups
  • Creamed Soups
  • Stock-Based Soups
  • Chowders

Week 3 - Grill & Broil

Explore the science and techniques of the grill and the broiler, marinades, rubs and all.

Week 4 - The Taste Projectl

Taste this! Join in as Chef Carol takes you through an exploration of the science of taste and flavor, how we taste, what is flavor. Learn about flavor balance, how each element affects the other, the roles of those aspects of food which greatly contribute to flavor.

Week 5 - Saute

The original fast food -- and the basis for so much more.

Week 6 - Easy Everyday Sauces

Turn an everyday meal into a special one with the addition of classic sauces that are fast and foolproof. An array of butter and pan sauces including

  • Beurre Blanc
  • Pan Sauces
  • Reduction Sauces
  • Vinaigrette
  • Crème Fraiche Sauces
  • Dessert Sauces
  • Chocolate Ganache

Week 7 - Classic French Sauces

Never made a classic French sauce because it’s just too scary? You can whisk your way to a foolproof velvety smooth sauce after learning the theory and technique behind those that are served in your favorite restaurants. Students will cover the basics of starch-based, enriched and emulsified sauces including

  • Bechamel
  • Mornay
  • Velouté 
  • Bordelaise
  • Hollandaise
  • Mayonnaise
  • Créme Anglaise

Week 8 - Oven to Table Roast

Techniques of roasting -- just in time for the holidays!

Week 9 - Braise

Basics of moist heat cooking, braising and poaching for flavorful results; a great technique to master for use in the slow cooker. Braising is an art, but one that can be simply mastered in this one class. Learn how to make the classics.

Week 10 - Exceptional Eggs

Everything you’ve always wanted to know about how the incredible, edible egg performs in the kitchen

Week 11 - From the Produce Stand: Vegetables & Fruits

  • Braised
  • Grilled,
  • Roasted
  • Purees
  • Sautéed
  • Steamed/blanched/refreshed
  • Dry-seared
  • Compound Butters
  • Poached
  • Fried
  • Grilled fruits
  • Sorbet

Week 12 - Fish

Techniques for sautéing, poaching, battering, en Papillote, stuffed, crusted, filleting.

Week 13 - Shellfish: A Primer

  • Cleaning
  • Sautéing
  • Frying,
  • Steaming/Poaching
  • Baking
  • Scallops
  • Shrimp
  • Mussels
  • Squid

Week 14 - Pasta

Pasta techniques including preparation of fresh pasta, handling storage, fiiling, sauce pairing.

Week 15 - Wine & Food Pairing --from the Chef's Point of View

Techniques of wine tasting, 5 S’s, serving suggestions, paring notes.

Week 16 - Graduation


Chef Tara Royce

Class/Date Description Price/Location

Tue, Oct. 16, 2018 @ 6:00 PM
Tue, Oct. 23, 2018 @ 6:00 PM
2-CLASS SERIES: Sauce Like a Pro

Great chefs know that the sauce makes the meal. If you've ever wondered about that rich, velvety, restaurant-style sauce, this two-class workshop for you! Learn how to build sauces for meat, fish and poultry, the importance of reduction, seasoning and flavor enhancement.

2 classes, October 16 & 23.

Session 1  (October 16, Tuesday)

  • Basic Sauces
  • Reduction sauces
  • Pan sauces
  • Butter sauces
  • Viniagrette
  • Dessert sauces


Session 2   (October 23, Tuesday)

  • Starch thickened sauces
  • Egg based sauces
  • Emulsified sauces

3-1/2 hour hands-on experience/class, including dinner.


Chef Tara Royce