Culinary & Nutrition Educator

Alison has taught classes and conducted seminars throughout the Pacific Northwest since 1988, including the Puget Sound Enological Society, Larry’s Markets, the American Cheese Society, American Institute of Wine and Food, Women Chefs and Restaurateurs, International Association of Culinary Professionals, Seattle Oenological Society, Slow Foods, the Puyallup Fair, Belltown Uncorked, Sur La Table, Culinary Communion and her own Bistro and Cheese & Wine Shop, Brie & Bordeaux.

She helped established the Flagship Foundation (now Pure Food Kids Foundation), a free nutrition education workshop offered to fourth and fifth grade classrooms in the Puget Sound region and New York City.

Currently she teaches “Home Creamery” and “Cheese & Wine Pairing” Classes at The Pantry in Ballard and the “Introduction to Artisan Cheese & Charcuterie” for the Seattle Culinary Academy/Innovation College. She is skilled in creating curricula for both general consumers as well as culinary professionals.