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Besides extensive culinary training, and a broad base of cooking experiences, all the chef instructors at share a critical food philosophy in common; the importance of quality ingredience, both fresh and from the pantry. It is really surprising how quality ingredients can transform a dish from ordinary to extraordinary, without any more time or effort or skill in the kitchen.

Introducing Jennifer Asmundson

Chef Jennifer Asmundson is the owner of Seattle Ginger (, and she has been working as a private chef and caterer for going on 9 years. She grew up in the Pacific Northwest, and has always enjoyed eating, cooking and playing with all of the local bounty from land and sea. From childhood she's enjoyed an adventurous palette, and a strong sense of curiosity means she worked in all positions in the culinary and hospitality industry during her years at University of Washington, in addition to years spent in service for both non-profit and corporate vocations. Finding her true passion was in cooking, she graduated from Le Cordon Bleu culinary school in early 2011, and from then her experience as a professional chef has only been deepened and inspired by her lifelong love of travel and international flavors.

Introducing Pam Sawyer

Pam Sawyer grew up in Upstate New York, and as an early gardener, has always been excited by what’s in season. Pam had the opportunity to live in Miami, enjoying tropical cooking, then in Madrid, where she learned Spanish and Mediterranean cuisine. Pam graduated from Seattle Culinary Academy and has been cooking professionally for over 10 years. Besides teaching cooking classes at PCC Natural Markets and, now,, she has worked in bistro restaurants, as a catering chef, and most recently as a culinary instructor and private chef. A young gardener at heart, she maintains an organic garden year round and is inspired by creative, healthy cooking.

Introducing Lesa Sullivan

Lesa Sullivan is a chef and food educator with more than thirteen years' experience in Seattle. She has taught with several culinary organizations including Pacific Culinary Studio, 21 Acres Farm School, Sur La Table, PCC Natural Markets,, and FareStart’s Adult Culinary Program. She is the owner of, a personal chef service that brings local, sustainable, and healthy foods to folks in the Greater Puget Sound area.

Introducing Maria Troxell

Native of Venezuela, Maric Troxell earned a culinary deploma from Le Cordon Bleu in Paric in 2014. She relocated to the Pacific Northwest in 2015, after living in Europe for over 10 years and falling in love with the food-and-wine centric culture there.  She has worked in fine restaurants in Europe and the US, and is currently a Assistant Food Stylist for Jean Galton (local food photographer), Retail Manager, and Chef Instructor at Her passions lie in impeccable executed dishes from different curltures and cuisinces from all around the world, with a particular love of Latin American cooking.

Introducing Chef Kanako Koizumi:

Kanako's passions are authentic home cooking from my native Japan and helping people discover and enjoy its simple beauty, seasonality and practicality. For over ten years she have enjoyed teaching Japanese home cooking classes at PCC Cooks and clients’ homes, preparing bento box lunches and dinners, designing recipes and menus, and catering events small and large for a variety of occasions. 

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