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.

Sep 30

Beyond Miso Soup: Making a Fermented Umami Powerhouse

Gabe Garms

Beyond Miso Soup: Making a Fermented Umami Powerhouse

Demo

Gabe Garms

Tuesday, September 30

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

Unlock miso’s versatility with Gabe Garms, founder of Creative Koji — makers of unique, artisanal miso using local ingredients. Gabe shares 15 years of dedication to fermentation, illustrating how to make miso out of anything that contains starch or protein. You’ll see how Black Bean Miso is constructed, and take it home to ferment for 10 months. Then unravel the history of miso, its nutritional benefits, and how it’s used in cuisines around the world. Sample and learn how to make three miso-inspired dishes to end the class — come hungry!

Oct 1

Pacific Northwest Seafood Feast

Robert Fong

Pacific Northwest Seafood Feast

Demo

Robert Fong

Wednesday, October 1

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

Celebrate our local waters with three stunning preparations: Albacore Sashimi with Zesty Fruit Salsa, Braised Black Cod in Thai Basil Coconut Sauce, and Pacific Oysters — first lightly fried, then braised with oyster sauce, serrano chilies, scallions, and dried tangerine peel. Longtime Co-op class instructor and Bellingham restaurateur Chef Robert Fong showcases the versatility and quality of sustainable Northwest seafood.

Oct 2

From Fin to Filet: Mastering Whole Fish

Sammy Orrey

From Fin to Filet: Mastering Whole Fish

Demo

Sammy Orrey

Thursday, October 2

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

Has fishing ever piqued your interest? Have you wondered what to do with the whole fish on display at the seafood market? This is the class for you! Learn butchering techniques, then prepare fish — raw and cooked — to taste the difference when handled properly. Chef Sammy Orrey brings restaurant experience from NYC and Bellingham to demonstrate safe knife skills and versatile preparations that make whole fish approachable for home cooks. Experience the superior quality and value of buying fish whole.

Oct 3

Let’s Make Mozzarella and Burrata! Class 2

Marisa Papetti

Let’s Make Mozzarella and Burrata! Class 2

Demo

Marisa Papetti

Friday, October 3

6-7:30 p.m. | $69

Transform milk into creamy mozzarella and luscious burrata with cheesemaker Marisa Papetti. Sample generous tastings while learning accessible techniques to create these Italian favorites in your home kitchen, where you’ll bring pasta dishes, cheese boards, or caprese salads to new heights. Marisa teaches cheesemaking across the Pacific Northwest and owns local honey company Marie’s Bees.

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.

« Previous 1 2 3 4 Next »

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

Beyond Miso Soup: Making a Fermented Umami Powerhouse

Beyond Miso Soup: Making a Fermented Umami Powerhouse

Pacific Northwest Seafood Feast

Pacific Northwest Seafood Feast

From Fin to Filet: Mastering Whole Fish

From Fin to Filet: Mastering Whole Fish

Let’s Make Mozzarella and Burrata! Class 2

Let’s Make Mozzarella and Burrata! Class 2

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

Our Classroom

What Our Students Say

Be part of something bigger.