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.

Feb 18

Southern Comfort: Shrimp & Grits and Banana Cream Pie

Matthew Boudousquie

Southern Comfort: Shrimp & Grits and Banana Cream Pie

Demo

Matthew Boudousquie

Wednesday, February 18

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

Discover the ultimate Southern comfort pairing, beginning with creamy stone-ground grits topped with spicy shrimp, smoky bacon, and a silky pan sauce. Chef Matthew will share his secrets for perfectly cooked grits as you learn to layer bold flavors inspired by Gulf Coast kitchens. Then move to a sweet, elegant finish as you construct White Chocolate Banana Cream Pie — rich pastry cream and fresh bananas nestled in a flaky crust. This soulful menu is a true taste of the South with a touch of indulgence.

Feb 19

Healing Meals: Balancing Blood Sugar

Ali Segersten

Healing Meals: Balancing Blood Sugar

Demo

Ali Segersten

Thursday, February 19

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

Master the second step in anti-inflammatory eating by learning to balance blood sugar naturally. Chronically elevated blood sugar triggers inflammation, leading to brain fog, fatigue, slow wound healing, and sleep disturbances. Alissa Segersten, MS, CN, founder of NourishingMeals.com, will share practical techniques for achieving stable energy and reducing inflammation throughout your day. Learn to create easy, blood sugar-balancing recipes, including Turkey Cauliflower Breakfast Hash, and simple make-ahead lunch jars.

Feb 19

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Annalee Dunn

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Hands-On

Annalee Dunn

Thursday, February 19

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.

Feb 24

Hand-Shaped Stuffed Pasta Workshop

Sammy Orrey

Hand-Shaped Stuffed Pasta Workshop

Demo

Sammy Orrey

Tuesday, February 24

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

Master pasta-making from scratch! Start by creating dough from raw ingredients, learning proper kneading and stretching techniques to bring it to ideal thickness. Then cut out shapes with your classmates and fill them with two delicious options. We’ll cook everything together in one big batch, before tossing your pasta creations in Chef Sammy’s signature sauce. Share and taste everyone’s handiwork in a true communal feast. Chef Sammy of Estelle makes this restaurant technique approachable and fun.

Feb 26

Brew Your Own Probiotic Ginger Beer

Miranda LeonJones

Brew Your Own Probiotic Ginger Beer

Demo

Miranda LeonJones

Thursday, February 26

6-8 p.m. | $69

Create fizzy, probiotic-rich ginger beer that surpasses any store-bought version. Dive headfirst into this notoriously “finicky ferment” with proven recipes, troubleshooting tips, and techniques for achieving carbonation and balanced taste. Learn to nurture your ginger starter, monitor fermentation for ideal sweetness, and bottle your brew for storage. Sample various vintages, each with their own special traits. Miranda LeonJones brings years of fermentation expertise, transforming this challenging process into delicious magic that will boost gut health.

Mar 4

Chinese Hakka Salt-Baked Chicken

Robert Fong

Chinese Hakka Salt-Baked Chicken

Demo

Robert Fong

Wednesday, March 4

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

Discover the centuries-old Hakka cooking culture. Known for savory, aromatic and fatty flavors, it relies on steaming, slow cooking, and braising to highlight ingredients. Start by learning salt baking, where a whole chicken is brushed with Chinese wine and spices, wrapped in parchment, then buried in salt. Create silky stuffed tofu — delicate soy pillows filled with gingered pork and shrimp, steamed, then bathed in fragrant sesame-soy sauce. And finish with stir-fried spinach tossed with garlic and chili flakes. Chef Robert Fong shares techniques passed down through generations of Chinese home cooks.

Mar 5

Healing Meals: Removing Food Sensitivities & Supporting Gut Health

Ali Segersten

Healing Meals: Removing Food Sensitivities & Supporting Gut Health

Demo

Ali Segersten

Thursday, March 5

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

Complete your anti-inflammatory journey by learning to identify and remove foods that trigger immune responses. When your immune system perceives food as a threat, it floods your body with inflammatory chemicals. Alissa Segersten, MS, CN, founder of NourishingMeals.com, will guide you through practical strategies for reducing food sensitivities and supporting optimal wellness. Discover how to improve gut health through nourishing meals, like Easy Sheet Pan Salmon, Detox Soup, Roasted Root Vegetables, and a beautiful salad with roasted chickpeas.

Mar 9

Mediterranean Escape for Winter Days

Karina Davidson

Mediterranean Escape for Winter Days

Demo

Karina Davidson

Monday, March 9

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

Chase away winter blues with the sunny, vibrant flavors of Southern France. Begin with the cooking techniques for Pissaladière — Provence’s caramelized onion and olive flatbread, a rival to any pizza. Master honey-mustard vinaigrette drizzled over greens and roasted beets, and finally, learn to achieve perfectly flaky fish for Savory Cod Provençal served over Lemon-Parsley Rice. Complete your evening with Cherry Clafoutis — a custardy French dessert. Chef Karina has spent nearly 50 years making French cuisine accessible and joyful.

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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

Southern Comfort: Shrimp & Grits and Banana Cream Pie

Southern Comfort: Shrimp & Grits and Banana Cream Pie

Healing Meals: Balancing Blood Sugar

Healing Meals: Balancing Blood Sugar

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Hand-Shaped Stuffed Pasta Workshop

Hand-Shaped Stuffed Pasta Workshop

Brew Your Own Probiotic Ginger Beer

Brew Your Own Probiotic Ginger Beer

Chinese Hakka Salt-Baked Chicken

Chinese Hakka Salt-Baked Chicken

Healing Meals: Removing Food Sensitivities & Supporting Gut Health

Healing Meals: Removing Food Sensitivities & Supporting Gut Health

Mediterranean Escape for Winter Days

Mediterranean Escape for Winter Days

Our Classroom

What Our Students Say

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