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.

Oct 16

Third Thursday Kids’ Cooking Club (ages 7-12) Class 2

Annalee Dunn

Third Thursday Kids’ Cooking Club (ages 7-12) Class 2

Demo

Annalee Dunn

Thursday, October 16

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.

Oct 21

Milling & Baking Local Grains with WSU Breadlab

Breadlab Staff

Milling & Baking Local Grains with WSU Breadlab

Demo

Breadlab Staff

Tuesday, October 21

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

Join Washington State University Breadlab bakers as they transform locally grown wheat, rye, and spelt into fresh flour using a tabletop stone mill. Learn how Breadlab develops grain varieties specifically for our region, then discover whole grain baking techniques that add fiber, nutrients, and incredible flavor to your breads. Leave with practical tips for successful baking with whole grains, and samples of treats made from locally grown and milled flour.

Oct 22

French Cooking Goes Global

Karina Davidson

French Cooking Goes Global

Demo

Karina Davidson

Wednesday, October 22

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

Experience how Parisian chefs weave world flavors into French classics with Karina Davidson. Start class by learning to craft Baked Falafel with Tahini, move to Moroccan Chickpea Soup, then savor Yassa Chicken with Parsley Potatoes — a Senegalese-French fusion. The evening will conclude with Gateau Aux Chocolat. Chef Karina has been a chef, caterer, restaurant manager, and instructor for close to 50 years, and finds great joy in sharing how French cuisine stays vibrant by embracing global influences.

Nov 5

Chef Fong’s Favorite Asian Dishes

Robert Fong

Chef Fong’s Favorite Asian Dishes

Demo

Robert Fong

Wednesday, November 5

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

Journey across Asia with three beloved dishes by Chef Robert Fong, a longtime Co-op class instructor and Bellingham restaurateur. Create Chirashi Sushi featuring sea scallops, wild sockeye, and tuna over seasoned rice with seaweed. Then, sample Country-Style Filipino Chicken Adobo — tangy and aromatic with potatoes and warm spices. Finish with Steamed Delicata Squash with three mushroom varieties, shallots, and savory garlic black bean sauce. This evening is a tour of delicious Asian flavors and cooking techniques that you’ll take home to confidently expand your recipe repertoire.

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.

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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

Third Thursday Kids’ Cooking Club (ages 7-12) Class 2

Third Thursday Kids’ Cooking Club (ages 7-12) Class 2

Milling & Baking Local Grains with WSU Breadlab

Milling & Baking Local Grains with WSU Breadlab

French Cooking Goes Global

French Cooking Goes Global

Chef Fong’s Favorite Asian Dishes

Chef Fong’s Favorite Asian Dishes

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

Our Classroom

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