Instructor: Alyssa Dalgleish

Alyssa Dalgleish
 Biography: Alyssa Dalgleish has over 12 years of experience in the restaurant industry, working in fine dining, wineries, cafés, 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


Prineville : A Culture in a Crust: Global Hot Pockets

For many, the term "hot pocket" might conjure memories of a freezer-burnt, microwavable snack, scalding hot on the edges and inexplicably frozen in the center. But across the globe, cultures have long embraced their own versions of the handheld, dough-wrapped delight. These savory (and sometimes sweet) creations combine flaky or chewy exteriors with warm, comforting fillings, cheese, meats, vegetables, and spices unique to their region.
Saturday, November 8, 2025 | 10:00am-2:00pm PST | Prineville

Prineville : A Culture in a Crust: Global Hot Pockets 2

For many, the term "hot pocket" might conjure memories of a freezer-burnt, microwavable snack, scalding hot on the edges and inexplicably frozen in the center. But across the globe, cultures have long embraced their own versions of the handheld, dough-wrapped delight. These savory (and sometimes sweet) creations combine flaky or chewy exteriors with warm, comforting fillings, cheese, meats, vegetables, and spices unique to their region.
Saturday, November 15, 2025 | 10:00am-2:00pm PST | Prineville

Prineville : Easy, Flavorful, One-Pan Roasted Meals

Unlock the magic of roasting, where high heat brings out bold flavors, caramelized textures, and minimal cleanup. In this class, you'll explore the technique through four delicious dishes: sheet tray chicken fajitas, juicy chicken with chimichurri, golden roasted potatoes with lemon, and tender parmesan-crusted salmon. Learn how to roast proteins and vegetables to perfection, balance seasonings, and create meals that are as simple as they are satisfying.
Saturday, January 31, 2026 | 10:00am-2:00pm PST | Prineville

Prineville: 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

Prineville: Saute and Soup: Mastering Flavorful Foundations

Learn how the simple technique of sautéing can transform everyday soups into rich, flavorful meals. In this hands-on class, you'll practice the art of building flavor through sauté, 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

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: Bread Traditions for the Holidays

Youth Camp: Bread Traditions for the Holidays
Get ready to whisk, mix and bake your way into the holiday spirit! In this fun and festive four-hour camp, students will learn hands-on bread-making skills while creating three different yeast breads: Challah, a braided loaf bread; a Twisted Cardamom bread loaded with holiday spice; and fluffy, festive hot cross buns. Campers will enjoy a cup of hot cocoa together at the end of class to celebrate their baking success. Ages 10-15.
Saturday, December 6, 2025 | 9:00am-1:00pm PST | Bend

Youth Camp: Breakfast for the Holidays

Youth Camp: Breakfast for the Holidays
Breakfast gets a lot more festive as we learn how to make buttery scones, gooey monkey bread and decadent sweet rolls. You'll walk away from this camp with the skills to spice up breakfast any time of the year! Campers will enjoy a cup of hot cocoa together at the end of class to celebrate their baking success. Ages 10 - 15.
Sunday, December 7, 2025 | 9:00am-1:00pm PST | Bend

Youth Camp: Cocoa and Yummy Yuletide Cookies

Youth Camp: Cocoa and Yummy Yuletide Cookies
Nothing says holiday cheer like a plate of homemade cookies! Come prepared to roll up your sleeves and bake a variety of seasonal favorites like chocolate crinkle cookies; braided candy cane cookies; scrumptious sugar cookies; and gingersnaps. Campers will enjoy a cup of hot cocoa together at the end of class to celebrate their baking success. Ages 10-15.
Sunday, December 14, 2025 | 9:00am-1:00pm PST | Bend

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

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

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

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