Cooking Classes

This two-day camp will introduce your child to classic baking techniques while sharing secrets used by the finest bakers. Students will make a Summer Fruit Tart, Chocolate Cupcakes with a vegetable twist, Honey-Flower Lollipops, and more! As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Annalee Dunn prioritizes fresh, local ingredients and basic techniques in every recipe. Designed for ages 7-12.

In this two-day camp, young chefs will learn to make a delicious summer picnic spread! You’ll explore basic cooking techniques while creating classic picnic favorites including creamy potato salad, crisp coleslaw, sweet corn on the cob, savory BBQ pulled pork, and homemade ice cream. Chef Matthew Boudousquie will have you chopping, mixing, and tasting your way through a fun and flavorful experience! Hands-on.

In this two-day camp, kids will explore easy, healthy recipes using what we grow best here in the Northwest. Students will make Pesto Cheesy Bread, Summer Minestrone, creative Chef’s Salads with Homemade Vinaigrette, and Berry-Beautiful Parfaits. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Annalee Dunn prioritizes fresh, local ingredients and basic techniques in every recipe. Designed for ages 7-12.

Calling all young chefs! Step into the magic of Disney’s The Princess and the Frog with Chef Matthew Boudousquie, a New Orleans native bringing Louisiana flavors to Bellingham. On day one, kids will chop, stir, and learn kitchen skills while making a rich, flavorful Gumbo — just like in Tiana’s restaurant! They’ll master kid-safe knife techniques, roux-making, and teamwork as they create this Louisiana classic. On day two, students will mix, knead, and roll dough from scratch to craft Tiana’s famous Beignets, then watch their golden pastries rise before dusting them with powdered sugar. A fun, hands-on treat! Designed for ages 7-12.

Send your child on a culinary journey across Europe with Magdalena Theisen, owner of Magdalena’s Creperie, as your guide! On day one, students will learn the histories of Italian, Polish, and Ukrainian dumplings while making savory pierogi filled with potatoes and farmer’s cheese, a delicious dessert pierogi with blueberries, and ravioli with ricotta and sun-dried tomato pesto. On day two, kids will make a variety of pancakes: crepes, palacinki, nalesniki, and blintzes. They’ll expand their vocabulary as they sample both sweet and savory pancakes — the universal comfort food. Designed for ages 7-12.