Rachel Palmieri Weber 

“I've been avoiding Whisk since they opened, not because I heard bad things about them but because spending my entire paycheck in a kitchen store might get me in trouble LOL. My husband and I attended a class on Irish food (paired with beer from Bond Brothers Brewery) on St. Patrick's Day and had a wonderful time! The class was a lot of fun, the food was delicious, and the store (as I suspected) was just awesome.

The instructors were really friendly and connected with folks by being practical about cooking, which is not something you always get from cooking demos/classes. I could spend all day (and all of my paycheck) in Whisk if I had that kind of free time on my hands! I did buy one item which had been demonstrated during class and already used it...and it was magical (it was the Silpat). You can bet I'll be giving Whisk my business in the future and hope that you do too!”
- Rachel Palmieri Weber

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BASF

“Jennifer, I just wanted to thank you for your help in organizing the event at Whisk. Everyone had great things to say about the class - including cooking, great food, and spending time with chefs Ana and Wendy. Please send my regards and thanks to both of them on behalf of the Asian Business Group and the Latin American Employee Group at BASF.”
- BASF

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Dori

“The cooking class was WONDERFUL!! Cherisse did a great job. The food was delicious and we all learned a lot. Great reviews by everyone who attended!”

- Dori

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Zandra (NC State)

“ Dear Cherisse and Jennifer,

I wanted to thank both of you for an amazing series of classes at Whisk. Cherisse is a natural teacher and an amazing chef! Our group had a wonderful experience at Whisk and are truly appreciative of all that we’ve learned. We look forward to future opportunities to collaborate!”

- Zandra (NC State)

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COMPANYLia Soneson
Rachel Baxter

“Brought my leadership team here for a cooking class and it exceeded my expectations in every way! So much fun, the food was outrageously delicious, and chef Ana was simply fantastic. We had a great time.”
- Rachel Baxter

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