Instructor: Alyssa Dalgleish

Biography: Alyssa Dalgleish has over 12 years of experience in the restaurant industry, working in fine dining, wineries, caf�s, scratch kitchens and nightlife in both front- and back-of-house roles. For the past five years, she has taught advanced culinary courses at Bend Senior High School, guiding students in grades 9-12. Alyssa is passionate about sharing her industry knowledge and inspiring learners of all ages to build skills, confidence and creativity in the kitchen.

Classes by this instructor

Flavorful, Bold and Broiled Quick Meals

Master the high-heat magic of broiling; perfect for quick, bold and flavorful meals. In this class, you'll learn how to harness your oven's broiler to make juicy chicken teriyaki, savory pork skewers and a bright, fresh salsa. Along the way, you'll pick up tips on timing, marinades and pairing flavors so you can bring fast, fire-kissed dishes to your table any night of the week.
Saturday, February 28, 2026 | 10:00am-2:00pm PST | Prineville

Saute and Soup - Mastering Flavorful Foundations

Learn how the simple technique of saut�ing can transform everyday soups into rich, flavorful meals. In this hands-on class, you'll practice the art of building flavor through saut�, then apply it to three comforting classics: chicken tortilla, potato leek and chicken and rice. Along the way, you'll gain practical tips for knife skills, layering aromatics and adjusting seasoning to make soups that taste like they simmered all day.
Saturday, April 25, 2026 | 10:00am-2:00pm PDT | Prineville

Steaming - Fresh, Flavorful and Light

Discover how steaming can lock in flavor, moisture and nutrition while keeping dishes light and delicious. In this hands-on class, you'll explore the versatility of the technique by preparing three favorites: tender orange chicken, crisp spring rolls and savory pork and shrimp dumplings. Learn tips for perfect timing, seasoning and presentation so you can bring steamed dishes to your own table with confidence.
Saturday, May 16, 2026 | 10:00am-2:00pm PDT | Prineville

Youth Camp: From Sweet Treats to Savory Eats: Perfect Pies

Get ready to roll up your sleeves and dive into the world of buttery, golden crusts and irresistible fillings. From sweet treats like apple crumble pie with a cinnamon roll base to savory eats like a classic quiche, this one-day camp provides pie-making tips and tricks that guarantee flaky layers and delicious results. Students will prepare and take home two pies in this camp, one savory and one sweet.
The kitchen is not gluten or peanut free. Please indicate known allergies in the checkout process when prompted. Ages 10-15.
Sunday, February 1, 2026 | 9:00am-1:00pm PST | Bend

Youth Camp: Incredible Baking Classics: Quick Cakes

This two-day Youth Camp over Spring Break will show students how easy it is to create something sweet and satisfying at home without complicating things in the kitchen. With simple ingredients, limited equipment and just one bowl, Quick Cakes are proof that homemade doesn't have to mean hard work. Come ready to mix, bake and taste the joy of effortless baking! Quick cakes learned in the camp include: Orange Olive Oil Cake, Carrot Cake and Hummingbird Cake. Ages 10-15.
March 23-24, 2026 | 9:00am-1:00pm PDT | Bend

Youth Camp: Italian Dinners

Mangia! Mangia! This two-day Youth Camp over Spring Break takes the mystery out of homemade pasta and puts the f-u-n in tasty Italian ravioli and calzones; caprese and antipasto salad; and, of course, dessert. In addition to having fun, this camp aims to empower students in the kitchen with the confidence to be able to make two different Italian-themed dinners from start to finish. At the end of camp, students will be saying, "put your feet up, I'm cooking tonight!
The kitchen is not gluten or peanut free. Please indicate known allergies in the checkout process when prompted. Ages 10-15.
March 25-26, 2026 | 9:00am-1:00pm PDT | Bend