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.

May 18

Japanese Bento Box Basics

Rika Wong

Japanese Bento Box Basics

Demo

Rika Wong

Monday, May 18

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

Learn to create artful Japanese bento boxes perfect for lunches, picnics, and special occasions. Chef Rika will demonstrate crispy Japanese-style Fried Chicken, iconic triangular Onigiri Rice Balls, and colorful braised and seasoned vegetable dishes. Discover how to compose a balanced, visually stunning meal that pleases all the senses. Rika Wong owns Bellingham business Buu Chan — named for her grandmother’s childhood nickname — and draws on her half-Chinese, half-Japanese heritage to create Asian sauces, kimchi, and miso using locally sourced ingredients.

May 19

Wild Fermented Breads: Sourdough & Salt-Risen

Genevieve Bardwell

Wild Fermented Breads: Sourdough & Salt-Risen

Demo

Genevieve Bardwell

Tuesday, May 19

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

Explore two heritage bread traditions with Genevieve Bardwell, the nation’s leading salt-rising expert and owner of West Virginia’s Rising Creek Bakery. Learn the secrets of sourdough, which uses wild yeast, and salt-rising bread — an Appalachian invention from the 1700s that uses wild bacteria instead. See how a master kneads dough to create the perfect texture, tricks for crispy crusts, and the three-stage salt-rising process. Leave with 1890s Cripple Creek sourdough starter, mini sourdough loaves to bake at home, mini salt-rising bread loaves, and recipes.

May 20

Classic French: Fresh From Paris

Karina Davidson

Classic French: Fresh From Paris

Demo

Karina Davidson

Wednesday, May 20

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

Learn to create an authentic Parisian evening. Get the tricks for luxurious Mushroom Fricassee — outstanding served over melted Brie with toasted baguette. Then discover Salade Verte with Mustard Vinaigrette before undertaking Coq au Vin — chicken braised in red wine until tender, served with French-Style Mashed Potatoes. Conclude with Pear Frangipane Tart, whose buttery almond custard is suited for any fruit of your choosing. Chef Karina brings nearly 50 years of experience recreating France’s beloved culinary traditions.

May 21

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Annalee Dunn

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Hands-On

Annalee Dunn

Thursday, May 21

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.

May 21

Healing Meals: Removing Food Sensitivities & Supporting Gut Health

Ali Segersten

Healing Meals: Removing Food Sensitivities & Supporting Gut Health

Demo

Ali Segersten

Thursday, May 21

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

Determine which foods trigger immune responses in the final part of this anti-inflammatory cooking series (can be taken individually). When your immune system perceives food as a threat, it floods your body with inflammatory chemicals and disrupts gut integrity. Alissa Segersten, MS, CN, founder of NourishingMeals.com, will guide you through practical strategies to reduce food sensitivities and support optimal wellness. Discover nourishing anti-inflammatory meals including Spring Detox Salad with Chicken, Lemony Quinoa and Greens, Anti-Inflammatory Energy Bars, and Ginger Green Smoothie. Gluten-free, dairy-free, egg-free, soy-free, sugar-free.

May 26

Healthy Spring Cooking Through Ayurveda

Laura Smith

Healthy Spring Cooking Through Ayurveda

Demo

Laura Smith

Tuesday, May 26

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

Catch the spark of spring with cooking techniques from Ayurveda — the ancient Indian system of medicine that emphasizes balance between food, body, and environment. Lighten and vitalize yourself with vegetables, legumes, grains, and greens that support your body as winter melts away and nature invites fresh growth. Learn about spring-specific spice blends and sample a delicious vegetarian meal. A longtime Bellingham resident, Laura Smith has integrated Ayurvedic training into her wellness practice for over 20 years.

May 28

Cook (and Then Feast!) Like an Italian

Marisa Papetti

Cook (and Then Feast!) Like an Italian

Hands-On

Marisa Papetti

Thursday, May 28

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

Join Marisa for an immersive culinary experience celebrating Italian flavors and Pacific Northwest ingredients. Prepare a traditional multi-course feast from antipasti to dolci — including fresh handmade pasta, rich regional sauces, and garden vegetables — using Old World techniques that bring each dish to life. Cook, eat, and learn in good company, just like in a true Italian kitchen. Leave with recipes and a warm, communal dining experience. Marisa teaches cheesemaking across the Pacific Northwest and owns local honey company Marie’s Bees.

May 29

Let’s Make Mozzarella and Burrata!

Marisa Papetti

Let’s Make Mozzarella and Burrata!

Hands-On

Marisa Papetti

Friday, May 29

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.

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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

Japanese Bento Box Basics

Japanese Bento Box Basics

Wild Fermented Breads: Sourdough & Salt-Risen

Wild Fermented Breads: Sourdough & Salt-Risen

Classic French: Fresh From Paris

Classic French: Fresh From Paris

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Healing Meals: Removing Food Sensitivities & Supporting Gut Health

Healing Meals: Removing Food Sensitivities & Supporting Gut Health

Healthy Spring Cooking Through Ayurveda

Healthy Spring Cooking Through Ayurveda

Cook (and Then Feast!) Like an Italian

Cook (and Then Feast!) Like an Italian

Let’s Make Mozzarella and Burrata!

Let’s Make Mozzarella and Burrata!

Our Classroom

What Our Students Say

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