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.

Dec 9

Brew Delicious, Gut-Healthy Kombucha

Miranda LeonJones

Brew Delicious, Gut-Healthy Kombucha

Demo

Miranda LeonJones

Tuesday, December 9

6:00-8:00 p.m. | $79

Transform tea and sugar into bubbly, probiotic kombucha at home! Learn all about SCOBY — the fascinating symbiotic culture of bacteria and yeast that is our kombucha-producing factory — and how to keep it thriving. Then explore fermentation basics, troubleshooting, and flavor customization from fermentation geek Miranda LeonJones. Leave with your own SCOBY starter, recipes, and confidence to create this gut-healthy drink exactly how you like it.

Dec 11

Korean Banchan: Small Plates, Big Flavors

Rika Wong

Korean Banchan: Small Plates, Big Flavors

Demo

Rika Wong

Thursday, December 11

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

Master a colorful variety of Korean side dishes with Rika Wong of Buu Chan — local makers of chili crisp, kimchi, miso, and more. Learn to prepare authentic banchan — beautiful small plates that accompany every Korean meal — that pair perfectly with your favorite main course or arranged over rice for bibimbap. The evening’s menu includes both classic preparations and dishes featuring seasonal Northwest produce. Discover how these flavorful accompaniments transform any meal into a feast!

Jan 15

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Annalee Dunn

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Hands-On

Annalee Dunn

Thursday, January 15

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. Hands-on.

Jan 21

A Taste of Louisiana: Shrimp Étouffée & Pecan Pralines

Matthew Boudousquie

A Taste of Louisiana: Shrimp Étouffée & Pecan Pralines

Demo

Matthew Boudousquie

Wednesday, January 21

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

Discover the rich flavors of Louisiana with Shrimp Étouffée — a lighter cousin to gumbo featuring tender shrimp simmered in a silky, roux-based sauce. Chef Matthew will demonstrate the art of building deep flavor using classic French techniques and Cajun spices while sharing stories from his Louisiana roots. For a sweet finish, he’ll make Southern Pecan Pralines — buttery, melt-in-your-mouth candies that come together quickly and showcase true Louisiana tradition. This menu is a perfect balance of savory and sweet, bringing a soulful taste of the Gulf Coast to the Co-op kitchen.

Jan 22

Healing Meals: Removing Processed Foods

Ali Segersten

Healing Meals: Removing Processed Foods

Demo

Ali Segersten

Thursday, January 22

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

Discover how to manage inflammation through food in this foundational class. Learn what inflammation is, where it comes from, and how removing processed foods can promote an anti-inflammatory state in your body. Alissa Segersten, MS, CN, founder of NourishingMeals.com, will share practical strategies and recipes that turn off inflammatory pathways, including Easy Detox Slaw, Sheet Pan Chicken and Vegetables with Garlicky Green Sauce, and Berry Chia Pudding.

Jan 26

Savory Plant-Based Comfort Foods

Joseph Pratschler

Savory Plant-Based Comfort Foods

Demo

Joseph Pratschler

Monday, January 26

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

Make “Meatless Monday” a weekly tradition! Whether you’re trying to minimize fats or reduce processed foods from your diet, this class will provide excellent plant-based entrées to add to your meal plan. Learn the secrets to cooking with pulled jackfruit, soy curls, and the incredibly versatile seitan, and get a recipe for Homemade Veggie Burgers. Chef Joseph Pratschler has specialized in meatless cooking for more than a decade.

Jan 27

Winter Warmth: Seafood Stews

Bruno Feldeisen

Winter Warmth: Seafood Stews

Demo

Bruno Feldeisen

Tuesday, January 27

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

Learn the fundamentals of building complex seafood stews, from San Francisco’s iconic Cioppino to Portugal’s Caldeirada. Chef Bruno Feldeisen will instruct you on proper fish selection, the creation of rich tomato-based broths, and when to add seafood for a delicious outcome. Class concludes with an unexpected Pear & Guinness Stew dessert. Chef Bruno brings decades of coastal cooking experience to these soul-warming dishes, perfect for Pacific Northwest winters.

Jan 29

Coffee Tasting & Sensory Skills Workshop

Tim Shenkin

Coffee Tasting & Sensory Skills Workshop

Demo

Tim Shenkin

Thursday, January 29

6:30-9 p.m. | $69

Unlock the mysteries of specialty coffee with Tim Shenkin, co-owner and head roaster of Makeworth Coffee Roasters. He’ll walk you through cupping — the official tasting ritual professionals use to evaluate beans worldwide. Explore how origin, processing, and roasting create distinct flavors. Learn proper slurping technique (it’s encouraged!), develop vocabulary for describing coffee, and sharpen your palate to detect subtle notes. Perfect for curious beginners and passionate enthusiasts alike. Leave with a complimentary bag of freshly roasted Makeworth Coffee to practice your new skills.

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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

Brew Delicious, Gut-Healthy Kombucha

Brew Delicious, Gut-Healthy Kombucha

Korean Banchan: Small Plates, Big Flavors

Korean Banchan: Small Plates, Big Flavors

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Kids’ Cooking Club: Third Thursday Kitchen Adventures

A Taste of Louisiana: Shrimp Étouffée & Pecan Pralines

A Taste of Louisiana: Shrimp Étouffée & Pecan Pralines

Healing Meals: Removing Processed Foods

Healing Meals: Removing Processed Foods

Savory Plant-Based Comfort Foods

Savory Plant-Based Comfort Foods

Winter Warmth: Seafood Stews

Winter Warmth: Seafood Stews

Coffee Tasting & Sensory Skills Workshop

Coffee Tasting & Sensory Skills Workshop

Our Classroom

What Our Students Say

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