Cooking Classes with PCC

Hone your culinary chops.

Kick the cookbook in favor of a flavorful exploration — take a cooking class with PCC! Seasoned home chefs and newfound food lovers alike will leave our classes with more than recipes. You’ll experience cultures through the tastes and stories of their cuisines and discover a world of techniques to add to your repertoire.

Want to sit back and relax? Get tips on how to balance sweet, salty, sour and spicy flavors for authentic Thai dishes. Preparing for a dinner party? Try your hand at searing steak in a cast-iron pan and create a sauce from the drippings. Ready to dazzle your date? Deepen your relationship with your partner — and food! — as you sip perfectly paired wines.

See what’s cooking in our classrooms.

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2-Day Sourdough Workshop

Lisa Crawford

Adults, Hands-On, Vegetarian

Indulge in two days of sourdough celebration, then head home with a sourdough starter and everything you need to know to bake your own loaves from scratch.

A Celebration of Herbs

Lizzie Diehl, M.S., C.N.

Adults, Hands-On, Vegetarian

Fresh herbs are back in abundance — celebrate their bold flavors by thinking beyond the garnish! In addition to crafting herbaceous courses, you'll learn ways to infuse herbs into any meal.

A Northwest Spring Celebration

Tiago Freitas

21+, Adults, Hands-On

Bring peak-season ingredients to life in a flavorful, multicourse celebration — try your hand at shaving asparagus, pan-searing cod and emulsifying sauce. Build on basic cake-making skills, and dip into the art of wine pairing along the way.

Bagels, Flatbread and Boule

Nancy Leson

Adults, Hands-On, Vegetarian

Former Seattle Times food writer, Nancy Leson, will show you the best thing since sliced bread: How to make breads using only a few ingredients and simple techniques!

Best of Italy: Gelato Workshop

Paola Albanesi

Adults, Hands-On, Vegetarian

As summer temps climb, skip the line at your local ice cream maker — learn to make and enjoy all of the elements of this lavish summer treat at home.

Brazilian Street Food

Tiago Freitas

Adults, Hands-On

Our instructor cherishes his childhood years in Brazil — especially the food. Explore Brazil's culinary variety while you learn to make signature Brazilian street food from scratch.

Cannelloni Workshop

Iole Aguero

Adults, Hands-On

Build on basic pasta-making skills to create your own cannelloni, and stuff it with the ingredients that define classic Italian comfort. Round out the meal with a fresh spring salad and an Italian-style lemon tart.

Cantonese Char Siu Dim Sum

Christina Chung

Adults, Hands-On

The perfect vehicle for that melt-in-your-mouth pork? Homemade bao dough! Try your hand at crafting authentic char siu dim sum! Hailing from Hong Kong, our instructor brings firsthand knowledge to the process.

Chef's Table: Spring Feast

Abby Canfield

21+, Adults, Demo

Be swept off your feet by the very best of the Northwest — and a professional chef who will transform fresh, local produce into a stunning, four-course menu before your eyes.

Chicago Deep Dish Pizza

Jennifer Reyes

Adults, Hands-On

Chicago takes the phrase “pizza pie” very literally. Take a trip to the Windy City as you craft this classic, deep dish pizza with guidance from a Chicago native.

Chicken Three Ways

Thanh Tang

Adults, Gluten-Free, Hands-On

There's a lot to love about chicken — and there are many creative ways to cook it! Build a solid foundation in all things chicken by breaking down the bird and using each cut.

Cook from The Book: In the Kitchen with Ottolenghi

Paola Albanesi

21+, Adults, Gluten-Free, Hands-On

Known for bringing Israeli flavors to the forefront of London's culinary scene — and his liberal use of fresh herbs — Yotam Ottolenghi's approach is rooted in quality ingredients. Explore his methodology as you craft innovative dishes where the vegetables are the stars — and uniquely prepared as such.

Dairy-Free and Grain-Free Baking from Start to Finish

Birgitte Antonsen, N.T.P.

Adults, Gluten-Free, Hands-On, Vegetarian

In this 2-day workshop, you'll learn how to craft gluten-free, dairy-free desserts from start to finish. On day one, students will make flour, milk and butter. The next day, we'll put our ingredients to the test as we bake with healthier fats and sugars.

Dairy-Free Cheese Workshop

Birgitte Antonsen, N.T.P.

Adults, Gluten-Free, Hands-On, Vegetarian

In this class, you'll have the opportunity to craft several cheese alternatives using coconut, nuts and seeds. Discuss the process of soaking and culturing ingredients to create a dairy-free cheese that not only looks the part but tastes scrumptious and is ready to share.

Demystifying Miso

Seppo Farrey

Adults, Hands-On

Master the use of miso beyond the classic soup — though, we'll cover that too! In this class, you'll learn about each type of miso — white, yellow and red — and get a taste of how they're made.

Eating for Brain Health

Marilyn Walls, M.S.

Adults, Demo

It’s a smart idea at any stage of life to consider the health of your brain. In this class, you’ll hear from a nutritionist about the connection between our health and what we eat. Along the way, we’ll sample brain-healthy foods straight from the PCC shelves.

Feel Good Kitchen

Kelly O’Brien, R.D., N.C.

Adults, Gluten-Free, Hands-On, Vegetarian

If you ask us, the best medicine not only nourishes, but tastes delicious. Take inspiration from the season as you create wholesome dishes built with flavorful combinations of spring fruits and vegetables.

Flavors of Iran

Omid Roustaei

Adults, Demo

Dig into the flavors and techniques of authentic Persian cuisine with guidance from a born-and-raised expert. Learn to make tahdig — Persian 'crispy rice' — to use as a foundation for rich, aromatic flavor combinations and textural balances found in regional dishes.

French Pastry: Pâte À Choux

Kaitlin Benjamin

Adults, Hands-On, Vegetarian

What gives French pastries their trademark puff? A versatile dough that reaches across cultures: pâte à choux! All you need to achieve beautiful bakes is a few simple techniques.

Grain-Free Baking

Nikki Degidio

Adults, Gluten-Free, Hands-On, Vegetarian

Baking is a science and an artform. Make it gluten-free and you've added even more complexity! Navigate your way through alternative flours — from cassava to coconut — with guidance from Nikki DeGidio, chef-owner of the beloved restaurant Lucky Santo.

Greek Restaurant Favorites

Abby Canfield

Adults, Hands-On

Explore flavor combinations unique to Greek cooking, break down the fresh herbs and flavorful spices that define this beloved cuisine, and sample the country's rich culinary history along the way.

Handcrafted Pasta: Garganelli

Iole Aguero

Adults, Hands-On

Take the next step on your pasta-making path by perfecting handmade garganelli! Each pasta shape serves a purpose and garganelli's is all about the sauce.

Instant Pot Basics: Grains and Meat

Frankie Cannata-Bowman

Adults, Hands-On

An Instant Pot can make weeknight meals a snap once you know how it works! In two hours, you’ll nail down the fundamentals, including safety do’s and don’ts, recommended cooking times and how to use manual programming instead of smart cooking options.

Mastering Knife Skills: Spring

Seppo Farrey

Adults, Hands-On

If you want to build confidence in the kitchen, start by mastering knife skills! In this hands-on class, we'll cover everything you need to know about safe and effective cutting in the kitchen. Build a foundation of knife efficiency, including proper grip, everyday use and professional techniques.

Modern French Patisserie

Marianna Stepniewski

Adults, Hands-On, Vegetarian

Add a bit of French finesse to your baking playbook. In this hands-on class, you'll master classic French techniques with a fresh take on flavor. Learn how to craft a flawless and fluffy soufflé and perfect the flake on all-butter pastries.

Planning Your Spring Food Garden

Sarah Cassidy

Adults, Demo

Dig into backyard food cultivation with Sarah Cassidy, local farmer, educator and restaurateur. Experienced gardeners and first-time food growers are all welcome!

Plant-Based Spring Barbecue

MJ Conboy

Adults, Demo, Gluten-Free, Vegetarian

Reimagine classic barbecue fare with a plant-based take. Whether you're vegan or just trying to add more plants to your plate, you'll learn how to satisfy your comfort food cravings. Meatless Monday, make way for meatless any day!

Silk Road Spices

Kausar Ahmed

Adults, Hands-On

Learn from a chef born and raised in Pakistan about the properties of various Middle Eastern spices and how best to bring out their flavor in your cooking. Practice dry roasting and marinating and make a versatile chutney.

Spanish Tapas

Tiago Freitas

21+, Adults, Hands-On

Brighten your next dinner party by infusing small plates with authentic Spanish flavors. Learn to make a quintessential spread, including a classic Tortilla Española.

Spring Baking: Strawberries and Rhubarb

Marianna Stepniewski

Adults, Hands-On, Vegetarian

Bake the most of the season's bounty as you gain skills for any time of year! Whip up a thick and creamy curd, perfect the peak on meringue for pavlova and navigate the intricacies of working with yeasted dough.

Spring Date Night

Abby Canfield

21+, Adults, Gluten-Free, Hands-On

The Northwest spring harvest is especially bright and bountiful. Invite your significant other for a scratch-made date night and work alongside them to craft this seasonally inspired menu.

Spring in Capri

Paola Albanesi

21+, Adults, Gluten-Free, Hands-On

Take a trip to southwestern Italy by way of its coastal cuisine! Work with a wide variety of seafood — including the method for baking a fish whole — and put an Italian twist on each kind.

Spring in Kurdistan

Pinar Ozhal

Adults, Hands-On, Vegetarian

Learn to make your own Kurdish feast, starting with fresh-baked flatbread and finishing with a sweet fig pudding. For the main course, create a vegetarian version of ecîn — herbed patties with bulgur and walnuts.

Spring Paella and Sangria

Paola Albanesi

21+, Adults, Hands-On

Prepare a warm and cheerful meal by making your own tapas and paella from scratch: Learn to select the right rice and cook it perfectly, develop the crispy bottom paella is known for, then say cheers to this cultural cuisine with a glass of homemade sangria.

Spring Pie Workshop

Laurie Pfalzer

Adults, Hands-On, Vegetarian

Spring baking? Piece of pie. Craft your own all-butter pie dough, then practice properly rolling, shaping and baking a flaky final crust — a coveted skill you'll put to work all year long.

Springtime Macarons

Marianna Stepniewski

Adults, Gluten-Free, Hands-On, Vegetarian

Step by step, master the science of meringue and craft two velvety, spring-themed fillings that you'll be able to recreate at home. These are naturally gluten-free!

Steamed Buns and Gyoza

Fumiko Kurose-Bretzke

Adults, Hands-On

Learn techniques used in many cultural cuisines as you craft steamed buns and gyoza. Mix and shape the dough, then create classic Japanese fillings. Bun bonus: For dessert, you'll craft steamed cinnamon rolls.

Sweet and Savory Waffles

Cam Zarcone

Adults, Hands-On

We'll always love a classic waffle piled high with whipped cream, but we're ready to take this crispy comfort food to the next level. Upgrade brunch (or brinner) with two hot takes.

Thai Street Food

Pranee Halvorsen

Adults, Gluten-Free, Hands-On

Transport yourself to the bustling streets of Bangkok by recreating authentic Thai street food. Practice working with essential Thai ingredients and achieve this cuisine's signature balance of sweet, sour, spicy and salty.

The Filipino Kitchen

Jennifer Reyes

Adults, Hands-On

Get to know the foundations of Filipino cuisine: the intersection of sweet, salty and sour! Learn about traditional ingredients and techniques — hand-roll lumpia (Filipino egg rolls) and cook up a well-balanced tocino (Filipino sweet meat).

Vietnamese Table: Flavors of the South

Thanh Tang

Adults, Gluten-Free, Hands-On

Take a tour of southern Vietnam's colorful cuisine! Start with Saigon's hottest street food — Bánh Tráng Tron — as you learn to work with rice paper to craft a vibrant salad with green mango and rhubarb.