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.

Nov 6

Layering Flavors in Southern Louisiana Gumbo

Matthew Boudousquie

Layering Flavors in Southern Louisiana Gumbo

Demo

Matthew Boudousquie

Thursday, November 6

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

Build a soul-warming Gluten-Free Chicken and Andouille Gumbo from scratch. Learn to make a proper dark roux, layer complex flavors, and understand the traditions behind this Southern Louisiana staple. Chef Matthew says this gumbo is “a warm hug from my grandmothers” — after mastering the techniques in this class, you’ll understand why. Take home skills for recreating this comfort classic.

Nov 11

Making Ice Cream the Mallard Way

Al Finn

Making Ice Cream the Mallard Way

Demo

Al Finn

Tuesday, November 11

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

Join Mallard Ice Cream’s Al Finn for a sweet trifecta! Learn to make Vanilla Ice Cream from scratch — tempering custard, cooling it, and mixing it in a portable home churn. Then create Spiced Quince Jam that balances the natural tartness of quince with the mild heat of an Aji Rico pepper. Finally, master Fluffy Buttermilk Biscuits perfect for both jam and ice cream. Ideal for food lovers of all levels, this class brings bold flavor, homemade charm, and delicious results to your kitchen.

Nov 13

Savory French Crêpes

Emma Le Dû

Savory French Crêpes

Demo

Emma Le Dû

Thursday, November 13

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

Travel to Brittany, France, to learn the art of making savory crêpes from Chef Emma Le Dû. Master perfect, gluten-free batter and practice spreading techniques, then fill your creations with ham, cheese, mushrooms, and crème fraîche. End class with a sweet-and-salty combination that delights the palate. Emma learned her craft from her mother, who learned from hers.

Nov 14

Sweet Crêpes From Brittany, France

Emma Le Dû

Sweet Crêpes From Brittany, France

Demo

Emma Le Dû

Friday, November 14

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

Master sweet French crêpes with Chef Emma Le Dû, using techniques passed down through generations. Learn perfect batter consistency and spreading methods, then top your creations with decadent salted caramel butter and Chef Emma’s favorite — lemon sugar. Roll up your sleeves for this hands-on celebration of Brittany’s beloved dessert tradition.

Nov 17

Make NY-Style Pizza at Home

Jordan Koplowitz and Christy Wyble

Make NY-Style Pizza at Home

Demo

Jordan Koplowitz and Christy Wyble

Monday, November 17

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

Create exceptional homemade pizza with Jordan Koplowitz and Christy Wyble of Starla’s — a natural wine bar serving artisanal pizza in Downtown Bellingham. Learn to make your own dough from mixing through fermentation, learn professional stretching techniques, and discover topping strategies that balance flavor and texture. Plus, get home-oven hacks to achieve that crispy-chewy crust. Transform good pizza into great pizza with Bellingham’s New York-style pizza connoisseurs. Everyone will enjoy several slices of pizza during class!

Nov 18

Wild Fermented Breads: Sourdough & Salt-Risen

Genevieve Bardwell

Wild Fermented Breads: Sourdough & Salt-Risen

Demo

Genevieve Bardwell

Tuesday, November 18

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

Explore two heritage bread traditions with Genevieve Bardwell, the nation’s leading salt-rising expert and owner of West Virginia’s Rising Creek Bakery. Learn the secrets of sourdough, which uses wild yeast, and salt-rising bread — an Appalachian invention from the 1700s that uses wild bacteria instead. See how a master kneads dough to create the perfect texture, tricks for crispy crusts, and the three-stage salt-rising process. Leave with warm bread, mini sourdough loaves to bake at home, 1890s Cripple Creek sourdough starter, and recipes.

Nov 19

Classic Paris Bistro at Home

Karina Davidson

Classic Paris Bistro at Home

Demo

Karina Davidson

Wednesday, November 19

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

Find yourself on the streets of Paris and Lyon with Chef Karina Davidson, enjoying the classic bistro fare found in these culinary centers. Learn to prepare a savory Leek & Butternut Squash Galette, followed by a delicate Mesclun Salad with Simple Vinaigrette. The star recipe of the evening — Chicken in Red Wine Vinegar Sauce with Egg Noodles and Sautéed Greens — comes straight from a Lyonnaise bouchon. Finish with Chocolate Mousse topped with Salted Caramel. Chef Karina has spent nearly 50 years sharing the pleasures of cooking.

Nov 20

Third Thursday Kids’ Cooking Club (ages 7-12) Class 3

Annalee Dunn

Third Thursday Kids’ Cooking Club (ages 7-12) Class 3

Demo

Annalee Dunn

Thursday, November 20

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.

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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

Layering Flavors in Southern Louisiana Gumbo

Layering Flavors in Southern Louisiana Gumbo

Making Ice Cream the Mallard Way

Making Ice Cream the Mallard Way

Savory French Crêpes

Savory French Crêpes

Sweet Crêpes From Brittany, France

Sweet Crêpes From Brittany, France

Make NY-Style Pizza at Home

Make NY-Style Pizza at Home

Wild Fermented Breads: Sourdough & Salt-Risen

Wild Fermented Breads: Sourdough & Salt-Risen

Classic Paris Bistro at Home

Classic Paris Bistro at Home

Third Thursday Kids’ Cooking Club (ages 7-12) Class 3

Third Thursday Kids’ Cooking Club (ages 7-12) Class 3

Our Classroom

What Our Students Say

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