Cooking Classes

Community Food Co-op partners with Whatcom Community College to connect you and other home cooks with expert cooking instructors, restauranteurs, and professional chefs. Find the class that’s right for you below.

A New Perspective on Home Cooking

Our diverse instructors bring with them culinary traditions from around the world. Each class expands your skill set and shows you what’s possible with the right techniques and fresh ingredients.

Oct 7

Easy Weeknight Meals Featuring Bellingham-Made Tempeh

Mike Houder and Alice Mayeron

Easy Weeknight Meals Featuring Bellingham-Made Tempeh

Demo

Mike Houder and Alice Mayeron

Tuesday, October 7

6:30-9:00 p.m. | $79

Transform soy-free tempeh into three quick, weeknight favorites: Tempeh Tacos, Gochujang-Glazed Tempeh Nuggets, and Tempeh Parmesan. Mike and Alice from Thorough//Fare Tempeh in Bellingham share restaurant techniques for maximizing this versatile plant protein. Featuring locally grown legumes and simple methods, these dishes will join your regular rotation of dinner recipes.

Oct 9

Polish Dumplings: Making Pierogies by Hand

Magdalena Theisen

Polish Dumplings: Making Pierogies by Hand

Demo

Magdalena Theisen

Thursday, October 9

6:30-9:00 p.m. | $89

Try authentic Eastern European pierogi with Magdalena Theisen, owner of Magdalena’s Bistro and Creperie. Create classic Potato and Farmer’s Cheese varieties alongside pierogis made with seasonal produce — all from scratch. Learn shaping techniques and cooking methods for perfect dumplings every time. Class ends with a delicious pierogi dinner featuring these handmade creations.

Oct 14

Crispy Pork Schnitzel & Eastern European Sides

Magdalena Theisen

Crispy Pork Schnitzel & Eastern European Sides

Demo

Magdalena Theisen

Tuesday, October 14

6:30-9:00 p.m. | $89

Like the best chicken-fried steak, but with tender pork — that’s Schnitzel! Join Magdalena Theisen of Magdalena’s Bistro and Creperie to learn how to make this beloved dish: pork pounded thin, breaded, and pan-fried until golden and crispy on the outside, juicy inside. Discover her expert breading technique, and enjoy the perfect schnitzel pairings of Maple-Braised Red Cabbage, Polish Cucumber Salad (Mizeria), and Creamy Mashed Potatoes. Class ends with a comforting feast.

Oct 15

New Orleans Classics: Oysters Rockefeller, Red Beans & Rice

Matthew Boudousquie

New Orleans Classics: Oysters Rockefeller, Red Beans & Rice

Demo

Matthew Boudousquie

Wednesday, October 15

6:30-9:00 p.m. | $89

Experience New Orleans through two iconic dishes. Learn the history of Red Beans & Rice — brought by Haitian immigrants in the 1700s — and how to build distinctive flavors through slow cooking and bold seasoning. Then see Matthew create Oysters Rockefeller, invented in 1889 at Antoine’s Restaurant and still a French Quarter favorite. This is a true celebration of Gulf Coast heritage and tradition.

Oct 16

Third Thursday Kids’ Cooking Club (ages 7-12) Class 2

Annalee Dunn

Third Thursday Kids’ Cooking Club (ages 7-12) Class 2

Demo

Annalee Dunn

Thursday, October 16

2-4 p.m. | $49

Young chefs will build essential kitchen skills through hands-on cooking. Each class features two to three recipes mixing sweet and savory options, chosen based on allergies, seasonal ingredients, and group size. Kids practice techniques, explore flavors, and take home what they make. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Chef Annalee Dunn prioritizes fresh, local ingredients and entry-level techniques in every recipe. Designed for ages 7-12.

Oct 21

Milling & Baking Local Grains with WSU Breadlab

Breadlab Staff

Milling & Baking Local Grains with WSU Breadlab

Demo

Breadlab Staff

Tuesday, October 21

6:30-9:00 p.m. | $79

Join Washington State University Breadlab bakers as they transform locally grown wheat, rye, and spelt into fresh flour using a tabletop stone mill. Learn how Breadlab develops grain varieties specifically for our region, then discover whole grain baking techniques that add fiber, nutrients, and incredible flavor to your breads. Leave with practical tips for successful baking with whole grains, and samples of treats made from locally grown and milled flour.

Oct 22

French Cooking Goes Global

Karina Davidson

French Cooking Goes Global

Demo

Karina Davidson

Wednesday, October 22

6:30-9:00 p.m. | $89

Experience how Parisian chefs weave world flavors into French classics with Karina Davidson. Start class by learning to craft Baked Falafel with Tahini, move to Moroccan Chickpea Soup, then savor Yassa Chicken with Parsley Potatoes — a Senegalese-French fusion. The evening will conclude with Gateau Aux Chocolat. Chef Karina has been a chef, caterer, restaurant manager, and instructor for close to 50 years, and finds great joy in sharing how French cuisine stays vibrant by embracing global influences.

Nov 5

Chef Fong’s Favorite Asian Dishes

Robert Fong

Chef Fong’s Favorite Asian Dishes

Demo

Robert Fong

Wednesday, November 5

6:30-9:00 p.m. | $89

Journey across Asia with three beloved dishes by Chef Robert Fong, a longtime Co-op class instructor and Bellingham restaurateur. Create Chirashi Sushi featuring sea scallops, wild sockeye, and tuna over seasoned rice with seaweed. Then, sample Country-Style Filipino Chicken Adobo — tangy and aromatic with potatoes and warm spices. Finish with Steamed Delicata Squash with three mushroom varieties, shallots, and savory garlic black bean sauce. This evening is a tour of delicious Asian flavors and cooking techniques that you’ll take home to confidently expand your recipe repertoire.

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Our Classroom

The Co-op Connections classroom, located at 405 E. Holly St. #103 across from our Downtown store, features a fully equipped instructional kitchen designed for both hands-on classes and demonstrations. Professional cameras and audio ensure every student can clearly see techniques and actively engage with instructors.

Directions

Cooking Classes

A New Perspective on Home Cooking

Easy Weeknight Meals Featuring Bellingham-Made Tempeh

Easy Weeknight Meals Featuring Bellingham-Made Tempeh

Polish Dumplings: Making Pierogies by Hand

Polish Dumplings: Making Pierogies by Hand

Crispy Pork Schnitzel & Eastern European Sides

Crispy Pork Schnitzel & Eastern European Sides

New Orleans Classics: Oysters Rockefeller, Red Beans & Rice

New Orleans Classics: Oysters Rockefeller, Red Beans & Rice

Third Thursday Kids’ Cooking Club (ages 7-12) Class 2

Third Thursday Kids’ Cooking Club (ages 7-12) Class 2

Milling & Baking Local Grains with WSU Breadlab

Milling & Baking Local Grains with WSU Breadlab

French Cooking Goes Global

French Cooking Goes Global

Chef Fong’s Favorite Asian Dishes

Chef Fong’s Favorite Asian Dishes

Our Classroom

What Our Students Say

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