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Whisk Featured in Triangle Business Journal

Wells Fargo Raleigh Corporate Cooking Class at Whisk

Whisk was recently spotlighted in the Triangle Business Journal for our creative approach to corporate events. From our kitchen in Cary, NC, we’ve provided collaborative cooking classes for companies such as SAS, Red Hat, Caterpillar, Siemens, Wells Fargo, GlaxoSmithKline and more.

Whisk owner Dan Saklad, an Ivy League-educated entrepreneur with a passion for cooking, founded Whisk just a year ago with his wife, Diana. In addition to offering a vast inventory of kitchen supplies, gourmet foods and cooking gadgets from the best brands, the couple’s locally-owned kitchen store features cooking classes that vary daily.

Corporate Cooking Classes for Businesses of All Sizes

In the article, Saklad points out that cooking classes offer a unique team building opportunity. At Whisk, employees from businesses of all types and sizes can enjoy cooking savory dishes in a fun and relaxed group atmosphere, getting to know their colleagues through hands-on instruction. Some corporate groups even choose to do team cooking competitions by department.

Businesses from as close as Raleigh and as far as Boston have come to Whisk, our Cary kitchen store, for this unique, collaborative cooking experience.

Host Your Next Raleigh Corporate Event or Team Building Activity at Whisk!

Interested in hosting a corporate event for your business at Whisk in Cary, NC? Call us or stop by our kitchen store to find out all we have to offer! No matter if you’re a small business owner or the department head of a large corporation, Whisk offers a variety of collaborative cooking classes that help your employees bond, boost company morale, and promote valuable team building skills.

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”