Hands-on & interactive classes with cultural insights
Sherly’s Kitchen is where cooking, learning, and culture meet. Our classes are designed by a cheese sommelier, cooking instructor, and communication specialist with a high dose of engagement elements – that’s why our classes are always hands-on, informative and memorable. Sherly’s Kitchen has been selected as Top Choice by Lonely Planet in 2017 within activities & workshops category in Zurich.
Tips: Sherly’s Kitchen has been reviewed by the celebrated Swiss food blogger Cuisine Helvetica!
Discover culture through cooking!
- Cooking instructor
- Dipl. Swiss Cheese Sommelier
- Professional in the food industry for 10+ years; in food manufacturing, new product development, catering
- Culinary training in Seoul, San Francisco, Florence, San Sebastian, Schwyz (Switzerland)
- Passionate about family recipes that are handed down from grandmothers to mothers
Coming from a traditional Korean family that has produced artisans, chefs and restaurateurs, I grew up helping my mother and aunt cook delicious meals and host lots of dining events for the community. By the age of 11, I was able to cook a meal from scratch for my younger brother and sister.
I made Switzerland home 13 years ago after international moves between Seoul, Manila and San Francisco. I spent over 10 years in the food industry; majority of them working in the confectionery industry. My job was developing recipes and products based on Swiss tradition for artisan bakers and cookie companies around the globe. I’ve worked with world-renowned cookie companies, helping them develop products and bring the products to supermarket shelves.
Our Swiss classes are scheduled regularly and Asian classes take place on selected dates. I’m sure whatever class you join, you’ll learn a lot about the culture and have a great time!
I am also a certified Swiss cheese sommelier, trained by Swiss cheese artisans and experts like Rolf Beeler and Stefan Böni. Each cheese has a story and is a fruit of careful handwork and babysitting of cheese throughout the curing process. The aroma, texture and flavour are an outcome of weeks and months of care.