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 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.

Feb 10

The Season of Soup: Three Global Bowls

Karina Davidson

The Season of Soup: Three Global Bowls

Demo

Karina Davidson

Tuesday, February 10

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

Master three soul-warming soups that will transport you around the globe. Learn to create Hungarian Mushroom Soup — velvety, paprika-kissed, and deceptively rich while surprisingly wholesome. Then discover Senegalese Chicken & Peanut Soup — Chef Karina’s personal winter favorite featuring warming spices and creamy depth. Finish with Cuban Black Bean & Yam Soup brightened with greens — a hearty bowl packed with healthy ingredients. Each recipe teaches different techniques for building complex flavors. Chef Karina’s 50 years of culinary knowledge will ensure these dishes become cherished winter staples.

Feb 17

Let’s Make Mozzarella & Burrata!

Marisa Papetti

Let’s Make Mozzarella & Burrata!

Hands-On

Marisa Papetti

Tuesday, February 17

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.

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

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 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 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.

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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

Sweet Crêpes From Brittany, France

Sweet Crêpes From Brittany, France

Wild Fermented Breads: Sourdough & Salt-Risen

Wild Fermented Breads: Sourdough & Salt-Risen

The Season of Soup: Three Global Bowls

The Season of Soup: Three Global Bowls

Let’s Make Mozzarella & Burrata!

Let’s Make Mozzarella & Burrata!

Southern Comfort: Shrimp & Grits and Banana Cream Pie

Southern Comfort: Shrimp & Grits and Banana Cream Pie

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Kids’ Cooking Club: Third Thursday Kitchen Adventures

Healing Meals: Balancing Blood Sugar

Healing Meals: Balancing Blood Sugar

Hand-Shaped Stuffed Pasta Workshop

Hand-Shaped Stuffed Pasta Workshop

Our Classroom

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