I’m Chef Caroline Millet. I’ve spent over twenty years in kitchens, classrooms, and catering trucks, and the thread running through all of it is the same: I love teaching people how to cook and sharing how confidence in the kitchen improves their lives. Not just learning to follow recipes, but the habits that make a kitchen run well, whether that’s a home cook getting comfortable with a knife for the first time or a teenager learning to prep, plate, and clean like a pro.
My path started at Le Cordon Bleu in Chicago and has taken me through boutique catering in the San Francisco Bay Area, a wine bistro in Berkeley, private chef work and instruction, and to my adopted home of Seattle. Along the way I picked up a business and marketing degree, worked in event planning and marketing, became a Matchmaker and Dating Coach (!), which all turned out to be just as useful as my culinary training. It’s a big part of why I’ve been able to build programs, not just teach classes, all couched in the foundation of building connection and community.
These days I’m focused on culinary education, developing curriculum and running programs that meet students where they are, whether that’s an eight-year-old learning their way around a stove, or an adult home cook looking to get more confident with seasonal, local ingredients. Co-owner of Plate & Palate Catering, Northwest Culinary Prep Camp, I keep busy not only cooking and instructing, but also handling marketing and operations for these ventures.
