Take a lesson from the chefs.

Our seasoned instructors and chefs are chosen to be part of our program because of their culinary expertise, sincere enthusiasm and talent for teaching. Along with great cooking ideas, our instructors share helpful nutrition advice and give you beyond-the-basic ways to incorporate your classroom experiences into your everyday cooking.


We’re always accepting applications for cooking instructors excited to share their skills and experience.

To apply, submit the application form and submit it with your application through our Careers page.

More questions? Email us at pcccooksteam@pccmarkets.com.

Iole credits her love affair with fine Italian cooking to the teachings of her mother in her homeland of southern Italy. After many years of refining her cooking techniques in the United States and on numerous return trips to Italy, Iole teaches her sensational Italian recipes here and in her travels. Iole has taught with PCC Cooks for over 20 years, and her recipes hold a special place of honor in the kitchens and recipe archives of returning students.

Iole's upcoming classes

Paola grew up in Milan in a family devoted to making good food — her parents owned a gelato store for 20 years. She spent most of her life in the kitchen cooking with mama and nonna first, and later with her children. When she moved to Seattle, she started matching local ingredients with regional Italian cooking. She travels to Italy every year and visits restaurants and trattorias looking for inspiration.

Paola's upcoming classes

Birgitte cultivated her love of great food and food preparation as a youngster in her native Denmark. Her primary focus is to restore health to the gut as the gateway to wellness and balance, accomplished with cultured and fermented superfoods. She teaches preparation methods of these foods in small group settings, and currently maintains an office in Arlington, WA.

Birgitte's upcoming classes

Lee’s passion for cooking began at an early age while helping her grandmother prepare the delicious homemade meals for their family-owned Okemo Lantern Lodge. She graduated from the Culinary Institute of America and has been working professionally for 20 years as a pastry chef and caterer. Most recently, she has been inspiring young chefs as a high school culinary instructor.

Lee's upcoming classes

Kaitlin has been baking French and British pastry professionally for 4 years, most recently at Coyle's Bakeshop in Greenwood. She prefers a relaxed cooking environment where there's no such thing as a bad question, and where you have full permission to play with your food. Her mission is to break down the misconception that baking is scary or overcomplicated, giving students confidence and demonstrating that delicious baked goods are very achievable, with the right knowledge and practice.

Kaitlin's upcoming classes

Abby earned a degree in restaurant and resort management from Colorado State University. She traveled to Switzerland with other students to attend a hospitality program and was awarded a scholarship to travel to Italy to learn about the food, wine, history and culture of the Friuli Venezia Giulia region. After college, she attended the Italian Culinary Institute for Foreigners and received a certificate for the master program and worked at Ristorante Magorabin in Turin. Abby returned to Seattle where she has been working at several restaurants.

Abby's upcoming classes

Sarah has been in the restaurant industry for 10 years and also has experience as a personal chef, teaching cooking classes for kids and working in local farmers markets. Before becoming a mother (which she loves!) she spent time traveling through South America, Central America and Mexico where she worked in several different restaurant kitchens. With a bachelor's degree of Science in Nutrition and Culinary Arts from Bastyr University and also experience with her Mexican heritage, Sarah has a love and foundation for whole foods cooking using local and seasonal ingredients while sticking to traditional methods and techniques.

Sarah's upcoming classes

Chef MJ has a passion for creating fun and nutritious cooking experiences that give students the skills and confidence to easily incorporate more plant-based meals and desserts into their lives. She believes there is power in the kitchen and hopes to inspire people to cook with plants, grains, beans, fruits, fermented foods and sea veggies. Her clients include those with health challenges, athletes, yogis and families wanting to prepare more nutrient-rich foods for themselves and those they love. MJ teaches public and private classes in the Seattle area and has presented plant-based food sessions at Bastyr University and Swedish Cancer Institute. She is a graduate of the Kushi Institute in Massachusetts, as well as Cornell University’s Plant-Based Nutrition Program.

MJ's upcoming classes

Lisa has loved the kitchen for as long as she can remember. While she has experience teaching regular school subjects to kindergarteners through sixth graders, as well as cooking and baking professionally, Lisa finds real delight helping people of all ages connect to food. Through her business, The Tiny Kitchen, Lisa works to empower cooks young and old to use great ingredients and transform those ingredients into meals for the whole family.

Lisa's upcoming classes

Lizzie is a nutritionist and educator who encourages her students to approach food with joy and curiosity. Her goals in the kitchen are to delight and nourish. (To this end, she’s likely to wield some caramelized cabbage or flan.) Her goals in the classroom are to help young cooks discover food’s connection to nature and the wider world, and also to help families establish their own food traditions.

Lizzie's upcoming classes

Michael’s approach emphasizes local, sustainably grown food prepared and presented in the best way possible. With over 30 years’ experience in the culinary world, he is a classically trained chef who enjoys sharing knowledge and conversation with others. Michael has extensive experience in the restaurant industry, having worked at many renowned restaurants in California, Idaho and Washington, including a nine-year stint as owner of his own acclaimed fine dining restaurant in the Sun Valley area. In addition to teaching, Michael provides catering services through his company Meals Per Diem.

Michael's upcoming classes

Rachel is the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating. Trained at the Culinary Arts Program at The Art Institute of Seattle, Rachel spent her early years with a mom who loved to experiment with food. She also immersed herself in Southeast Asian and Indian cuisines while living in Malaysia. Today, Rachel focuses on providing good food to good people and can be found at Thyme2nourish.com.

Rachel's upcoming classes

Albert has been passionate about sharpening and cutlery since he was a boy. He remembers his amazement when his father showed him how to sharpen a knife at eight years old. His professional sharpening experience began after high school, when he worked at a local knife store. He knew then that cutlery and sharpening was going to be a part of his life, and opened his Fremont workshop, Seattle Edge, in 2011. Albert sees sharpening as a meditation and a never ending learning experience.

Albert's upcoming classes

Tiago graduated from the Culinary Institute of America in 2014. After graduation, he honed his skills as a lead sauté cook for a fine dinning establishment. He has been teaching cooking classes for the last three years, and has found teaching to be one of the most gratifying experiences of his life. Tiago is also a wine enthusiast, and a certified sommelier – just for fun!

Tiago's upcoming classes

Courtney considers cheese a lifestyle. Online, she is The PhCheese, writing a blog at ThePhCheese.com about all things cheese — but especially the science, cultures and histories that formed them. Courtney earned her doctorate in German at UC Berkeley, apprenticed as a cheesemonger and decided to dedicate her life to cheese. She is an American Cheese Society Certified Cheese Professional.

Courtney's upcoming classes

Justin has been a professional cook and chef in the Seattle area for almost 25 years, cooking everywhere from the Hurricane to the Harvest Vine and Portage Bay Cafe, first becoming a pastry chef at the Pink Door almost 20 years ago. His intense sense of curiosity and playfulness are his biggest motivation. You can find him serving up made-to-order donuts year-round at Seattle area farmers markets.

Justin's upcoming classes

Pinar was born in Diyarbakir in the south eastern region of Turkey. She lived in Istanbul for 17 years before following the love of her life all the way to Seattle. As a former language teacher, she established a new teaching career in the U.S. in cooking which helped to ease her longing for her home country. She has taught Kurdish, Turkish, Middle Eastern and Mediterranean cooking classes in and around Seattle. She has also been a chef at a Turkish restaurant and has held Turkish/Kurdish pop-ups in several restaurants. Pinar blends her Kurdish heritage with other ethnic traditions found in her Anatolian homeland. She loves to share her passion for food which originated in her mother’s kitchen and her father’s produce store.

Pinar's upcoming classes

Laurie encourages lively discussions with students about baking and pastry technique, seasonal produce and specialty products, and is passionate about teaching not only the “how,” but the “why” of baking and pastry. Laurie was the pastry chef at Salish Lodge and Spa for three years, worked at King Arthur Flour, where she learned artisan bread making and classic pastry techniques, and at various East Coast pastry kitchens. She is a graduate of the Culinary Institute of America in Hyde Park, New York, and is the chef and owner of Pastry Craft, a pastry instruction company.

Laurie's upcoming classes

Jennifer started her gastronomic journey attending Kendall Culinary School in Chicago in the mid 1990’s. She’s cooked professionally as a caterer, line cook and pastry apprentice, but never stopped being a “home cook.” In 2009, she created a blog as an outlet for her culinary obsessions and a place to store and share all her recipes: celerycarrotsandonions.com She hopes to inspire her students to stand lovingly over a simmering pot, wait anxiously for rising dough, marinate, brine and — most importantly — make it yourself!

Jennifer's upcoming classes

Omid is a psychotherapist in private practice, adjunct faculty member at Bastyr University and a trained chef. He was born and raised in Tehran and spent his early childhood by the Caspian Sea building sandcastles, flying kites and riding his banana-seat, high-handlebar bike. Omid is excited to share his love of the Persian culture and traditions as he takes you on a culinary journey to experience Iran’s unique and rich cuisine through storytelling and humorous anecdotes from his childhood.

Omid's upcoming classes

Marianna is a pastry chef and Washington native who grew up in the central part of the state. After several years in the veterinary industry, Marianna switched careers and now teaches cooking all around the Puget Sound and as far east as Snoqualmie. Marianna focuses on technique-driven classes and loves to demystify the cooking and baking process and its associated sciences.

Marianna's upcoming classes

Lesa Sullivan is a professionally trained chef and owner of LesaCooks.com Personal Chef Service. She has been cooking since she was in her teens, and has worked in the Seattle restaurant industry for over twenty years. When she’s not eating/playing with/photographing/writing about food, she can usually be found wandering around Green Lake Park.

Lesa's upcoming classes

Cam never planned to leave her career as an award-winning journalist, but a life spent cooking — and teaching others the joy of it — finally proved too irresistible. Cam received her professional culinary training from the Cambridge School of Culinary Arts in Cambridge, Massachusetts. In addition to her work at PCC, she teaches several innovative multidisciplinary cooking classes at Edmonds Heights K-12, covering everything from world folklore and history to science and environmental policy. Her food writing has appeared in publications including The Boston Globe.

Cam's upcoming classes