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.

Jan 26

Savory Plant-Based Comfort Foods

Johanna Pratschler

Savory Plant-Based Comfort Foods

Demo

Johanna Pratschler

Monday, January 26

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

Make “Meatless Monday” a weekly tradition! Whether you’re trying to minimize fats or reduce processed foods from your diet, this class will provide excellent plant-based entrées to add to your meal plan. Learn the secrets to cooking with pulled jackfruit, soy curls, and the incredibly versatile seitan, and get a recipe for Homemade Veggie Burgers. Chef Johanna Pratschler has specialized in meatless cooking for more than a decade.

Jan 27

Winter Warmth: Seafood Stews

Bruno Feldeisen

Winter Warmth: Seafood Stews

Demo

Bruno Feldeisen

Tuesday, January 27

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

Learn the fundamentals of building complex seafood stews, from San Francisco’s iconic Cioppino to Portugal’s Caldeirada. Chef Bruno Feldeisen will instruct you on proper fish selection, the creation of rich tomato-based broths, and when to add seafood for a delicious outcome. Class concludes with an unexpected Pear & Guinness Stew dessert. Chef Bruno brings decades of coastal cooking experience to these soul-warming dishes, perfect for Pacific Northwest winters.

Jan 29

Coffee Tasting & Sensory Skills Workshop

Tim Shenkin

Coffee Tasting & Sensory Skills Workshop

Demo

Tim Shenkin

Thursday, January 29

6:30-9 p.m. | $69

Unlock the mysteries of specialty coffee with Tim Shenkin, co-owner and head roaster of Makeworth Coffee Roasters. He’ll walk you through cupping — the official tasting ritual professionals use to evaluate beans worldwide. Explore how origin, processing, and roasting create distinct flavors. Learn proper slurping technique (it’s encouraged!), develop vocabulary for describing coffee, and sharpen your palate to detect subtle notes. Perfect for curious beginners and passionate enthusiasts alike. Leave with a complimentary bag of freshly roasted Makeworth Coffee to practice your new skills.

Feb 3

Let’s Make Butter From Scratch!

Marisa Papetti

Let’s Make Butter From Scratch!

Demo

Marisa Papetti

Tuesday, February 3

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

Discover the art of making butter from scratch using heavy whipping cream from local dairy Twin Brook Creamery. Explore two different methods for creating fresh butter, and learn to craft three flavorful compound butters, including a delightful whipped honey butter featuring honey from Marisa’s own company, Marie’s Bees. This hands-on class highlights traditional skills and brings back homesteading methods, making it educational and enjoyable. Children aged 10 and up are welcome to register with a parent or guardian.

Feb 4

Time-Honored Chinese Classics

Robert Fong

Time-Honored Chinese Classics

Demo

Robert Fong

Wednesday, February 4

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

Explore authentic Chinese comfort food rarely found in restaurants. Learn to build the base for Duck Noodle Soup — tender roast duck in rich chicken stock with chewy noodles, sweet red dates, earthy black mushrooms, and vibrant Chinese greens. Master Taiwanese Popcorn Chicken — addictive bite-sized morsels marinated in five-spice, fried until crispy, and served with Thai basil and garlic. Finally, perfect your wok technique with Stir-Fried Broccoli in Oyster Sauce. Chef Robert Fong, beloved Co-op instructor and Bellingham restaurateur, shares time-honored family techniques seldom taught outside Chinese kitchens.

Feb 5

Savory French Crêpes

Emma Le Dû

Savory French Crêpes

Hands-On

Emma Le Dû

Thursday, February 5

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.

Feb 6

Sweet Crêpes From Brittany, France

Emma Le Dû

Sweet Crêpes From Brittany, France

Hands-On

Emma Le Dû

Friday, February 6

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, France’s beloved dessert tradition.

Feb 9

Wild Fermented Breads: Sourdough & Salt-Risen

Genevieve Bardwell

Wild Fermented Breads: Sourdough & Salt-Risen

Demo

Genevieve Bardwell

Monday, February 9

6:30-9:00 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 warm bread, mini sourdough loaves to bake at home, 1890s Cripple Creek sourdough starter, and recipes.

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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

Savory Plant-Based Comfort Foods

Savory Plant-Based Comfort Foods

Winter Warmth: Seafood Stews

Winter Warmth: Seafood Stews

Coffee Tasting & Sensory Skills Workshop

Coffee Tasting & Sensory Skills Workshop

Let’s Make Butter From Scratch!

Let’s Make Butter From Scratch!

Time-Honored Chinese Classics

Time-Honored Chinese Classics

Savory French Crêpes

Savory French Crêpes

Sweet Crêpes From Brittany, France

Sweet Crêpes From Brittany, France

Wild Fermented Breads: Sourdough & Salt-Risen

Wild Fermented Breads: Sourdough & Salt-Risen

Our Classroom

What Our Students Say

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