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 your resume and class proposal(s) to classes@pccmarkets.com. All applicants must develop a specific class and submit a Class Proposal Form.

More questions? Contact us.

Kausar is a chef, food stylist and cooking instructor with over 20 years of experience in South Asian culinary arts. She was born and raised in Karachi, Pakistan where her mother taught her how to cook. She is the author of “The Karachi Kitchen”, a cookbook featuring classic and contemporary South Asian recipes from her childhood and motherhood. Kausar is best known for her work through Kitchen Craft, an organization she founded in 2009 that offers free nutrition and cooking workshops to women and youth in high-risk communities around Karachi, with the goal of promoting healthy eating and hygiene habits amongst impoverished families. The internationally-acclaimed entrepreneur has served as a chef, food stylist, cooking show producer and host, and culinary instructor in Pakistan and the United States.

Kausar's upcoming classes

Paola grew up in Milan in a family devoted to making good food. When she moved to Seattle in 2005, she started matching local ingredients with regional Italian cooking. Paola began teaching cooking classes at PCC in 2011, and her background includes recipe development for the Italian branch of All Recipes. When she is not in the kitchen, Paola loves to spend time with her family, traveling and exploring new places and discovering new flavors. She believes a beautiful meal starts with fresh, seasonal ingredients, enjoyed with family and friends.

Paola's upcoming classes

Birgitte cultivated her love of great food and food preparation as a youngster in her native Denmark. As a functional nutritional therapy practitioner, her primary focus is to restore health to the gut as the gateway to wellness and balance, accomplished with cultured and fermented superfoods. She currently offers private or group nutritional consultation, private chef services and food delivery of primarily plant-based meals.

Birgitte's upcoming classes

Michelle is a registered dietitian and graduate of Bastyr University. She has her own nutrition practice in West Seattle and is the author of several cookbooks, including "Mastering Mindful Eating" released in winter of 2020. She specializes in anti-inflammatory eating, digestive wellness and sustainable weight management through mindful eating. Michelle helps people change their relationships with food and reclaim the joy of eating. She shares her food philosophy and insights on eatplaybe.com.

Michelle'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

Matt left his school psychologist career to follow his lifelong dream of cooking professionally. A graduate of Seattle Culinary Academy, Matt worked in the kitchens of Kaspar’s, Taste and Poppy before striking out on his own with his company Sweet Bumpas. Matt’s creations have been featured in The Stranger, Seattle Met Magazine, Seattle Magazine, Seattle Weekly and the Seattle Times. In 2019, Matt shuttered his Georgetown-based ice cream business and moved back East to be closer to his family. These days, Matt is delighting dessert lovers in Durham NC with his one-of-a kind layer cakes.

Matt's upcoming classes

Frankie grew up in San Francisco, delightfully uncovering all of the cultural cuisine the city had to offer. As a child, she and her mother created a shelter meal program, and by thirteen she had assumed her first chef role, leading a team in preparing meals for upwards of 300 homeless men and families per weekend. Professionally, she has worked with chefs including Eric Banh (Monsoon), Tom Douglas (Tom Douglas Restaurants), Zoi Antonistas (Best New Chef, Food & Wine Magazine 2015). She was the former chef de cuisine of Pair and Frank's Oyster House & Champagne Parlor in Seattle. In June 2016, she was shortlisted for Seattle Metropolitan Magazine's Next Hottest Chefs. After a two-year stint in Vancouver, B.C. where she worked on menu consulting and restaurant renovation, Frankie is back in Seattle working as a private chef as well as producing a monthly live painting competition called Seattle Art Battle.

Frankie'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, including Pujol in Mexico City, including staging at Pujol in Mexico City. 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

Sarah, or “Farmer Sarah,” has been farming and food gardening for over 20 years. She was Garden Coordinator for Seattle Tilth’s Wallingford, Bradner and Issaquah demonstration gardens, and taught both adults and children about food growing, seeds, soil, worms and other natural magic. In 1999, she and her husband Luke Woodward were the founding farmers of Oxbow Farm, where they farmed and taught until 2015. Now you’ll find Sarah at The Grange, her farm-to-table restaurant in Duvall, or farming at Hearth Farm in Carnation.

Sarah's upcoming classes

Hsiao-Ching is the author of Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More. She is the former food editor at the Seattle Post-Intelligencer newspaper and has appeared on national television and radio. She serves as the chair of the James Beard Foundation’s Book Awards Committee, as well as a member of the board of directors for the Ballard Food Bank.

Hsiao-Ching's upcoming classes

Lisa has loved the kitchen for as long as she can remember. While she has experience teaching regular school subjects to kindergartners 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 is a member of the Bread Bakers Guild of America.

Lisa'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

Charlie Dunmire is the owner and creator of Deep Sea Sugar & Salt, a nationally-known cake shop in Georgetown, Seattle. Since discovering her passion for food early on, Charlie has been baking professionally for over 17 years. The last 10 years have been focused on her true love - cakes - and she is known for her creative flavor combinations that showcase local and seasonal ingredients. In her free time Charlie enjoys reading, open water swimming and hanging out with her dog, Duckie.

Charlie'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 dining 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 certified sommelier.

Tiago's upcoming classes

Pranee learned to cook from her mother and grandmother in Phuket, Thailand. When she came to Seattle, she brought her mortar and pestle and began cooking for friends. She is now a member of the International Association of Culinary Professionals and the owner of I Love Thai Cooking, where she teaches, and shares recipes and cooking wisdom. She goes to Thailand yearly to collect and preserve authentic recipes and is working on a cookbook. Pranee says, “You don’t need to visit Thailand to learn Thai cooking.”

Pranee's upcoming classes

Raised in Gambia, Adama Jammeh and Oumie Sallah were long considered exceptional cooks by their Senegambian community, who encouraged them to start their own food business. In 2019, they founded Afella Jollof Catering in Seattle, a food business focused on quality, health and authenticity. Adama and Oumie create every element, down to the spices, from scratch. Afella means “tastes good” in the Serere language, and jollof is a local name for the people. After you experience their mouthwatering cuisine for yourself, you may think that "tastes good" is an understatement!

Adama's upcoming classes

Shama joined PCC after a 14-year tech career at Microsoft and a brief but wildly successful stint as food truck entrepreneur. Her truck, Roll OK Please, delighted locals with fresh paneer and kathi rolls and even received national recognition from Anthony Bourdain. Now she shares her passion for food and knowledge of regional Indian cuisine through cooking classes. Shama loves demystifying Indian culinary techniques, and showcasing the incredible diversity of dishes and flavors found in Indian cooking.

Shama's upcoming classes

Ami is a nutritionist, founder of the Yummy Mummy Cookies company, and the author and illustrator of the children’s book, “Let’s Eat: A Book About Food.” Ami loves nourishing others through delicious meals and encouraging people to take control of their own health though food and education.

Ami's upcoming classes

Kanako is from Akita in northern Japan. She started cooking when she was in the third grade to help her working mother. She is a personal chef, instructor and author specializing in authentic Japanese home cooking. Her passion is bringing people together and spreading joy through everyday Japanese cooking and dining. Kanako celebrates and shares the ingredients, recipes and techniques that form a cornerstone of Japanese living through classes and at KozmoKitchen.com.

Kanako's upcoming classes

Brittany-born Emma is proud of her Celtic heritage. She learned to make crêpes from her mother, who learned from hers, probably before learning to read. Half of the restaurants in Brittany are crêperies, and Emma is passionate about sharing the authenticity of Breton culture and its cuisine with others. When not cooking, Emma runs a nonprofit, TINFA.org, dedicated to empowering teachers in underserved areas of the world.

Emma's upcoming classes

Nancy is an award-winning food writer and radio personality who learned much of what she knows about food during her first career: waiting tables. Seattle readers know her as the mouth that scored — for the better part of two decades — as restaurant critic and food columnist for the Seattle Times. These days, when she’s not interviewing makers and shakers in the food world for NPR member-station KNKX or prowling the aisles at PCC gathering inspiration for dinner, she enjoys helping end hunger, one loaf at a time, as the Edmonds neighborhood-coordinator for the Community Loaves project. Find her @nancyleson or at nancyleson.com.

Nancy's upcoming classes

Yary Oslund is a Cuban national who came to the United States in 2003. She acquired her love and respect for food from her mother, who has been a chef for 40 years. Trained at Le Cordon Bleu College of Culinary Arts in Seattle, Yary shares her passion for cooking natural foods while giving students an unforgettable culinary experience. Yary also graduated as a Functional Nutrition Therapy Practitioner in 2001 and currently advises her clients on the nutritional value of food and different styles of eating.

Yary'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

Pastry chef Laurie encourages lively discussions with students about baking and pastry techniques, local grains and flour, and seasonal produce. She is particularly passionate about teaching not only the “how,” but the “why" of baking and pastry. Formerly the pastry chef at Salish Lodge and Spa, she also worked under Jeffrey Hamelman at the King Arthur Bakery in Vermont. Laurie graduated with honors from the Culinary Institute of America in New York. She is the author of “Simple Fruit: Seasonal Recipes for Baking, Poaching, Sautéing, and Roasting” (2020 Sasquatch) and is the 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 1990s. She has 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 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. He has taught cooking classes with PCC for over 15 years, cooked as a private chef and works as a psychoanalyst by day. 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

Raised in Gambia, Adama Jammeh and Oumie Sallah were long considered exceptional cooks by their Senegambian community, who encouraged them to start their own food business. In 2019, they founded Afella Jollof Catering in Seattle, a food business focused on quality, health and authenticity. Adama and Oumie create every element, down to the spices, from scratch. Afella means “tastes good” in the Serere language, and jollof is a local name for the people. After you experience their mouthwatering cuisine for yourself, you may think that "tastes good" is an understatement!

Oumie's upcoming classes

Kurdish-American sisters and avid cooks Zozan and Sheelan Shamdeen started Soozveen — their Mediterranean catering company — in 2013 after dreaming of owning a food business for years. Soozveen translates to “the promise of love” in Kurdish, their native language. It’s their guiding philosophy to share their family recipes and the stories behind each dish. Their food is prepared with love and contains a history passed down through generations of women in their family.

Sheelan's upcoming classes

Kurdish-American sisters and avid cooks Zozan and Sheelan Shamdeen started Soozveen — their Mediterranean catering company — in 2013 after dreaming of owning a food business for years. Soozveen translates to “the promise of love” in Kurdish, their native language. It’s their guiding philosophy to share their family recipes and the stories behind each dish. Their food is prepared with love and contains a history passed down through generations of women in their family.

Zozan's upcoming classes

Elaine was born and raised in Hong Kong, and grew up with authentic Chinese and pan-Asian food. She has lived in Canada and the US for 30 years and traveled to 50 countries. Elaine left the corporate world after 20 years to focus on her passion for home-style cooking. She is the founder of Dash of Soy, a local Seattle culinary school that focuses on sharing the love for simple, delicious and healthy home cooking inspired by her family and all her travels.

Elaine'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

When it comes to cooking for his family at home, Herschell Taghap loves to pull ideas from his 10+ years of cooking experience in San Francisco and Seattle. When teaching, he likes to share his knowledge in a casual conversation format where the class directs the subject matter. As a student at the California Culinary Academy, he was impressed by how his instructors broke down complex culinary ideas into easily consumable steps that could be scribbled down onto tiny notepads. As a chef and digital manager of Tom Douglas restaurants, he tried to find beauty in the intersections between food, photography and technology. Today, he shares recipes in his column #HellaRice for Seattle Met magazine and manages social media for Seattle Cancer Care Alliance, but he loves to find time to help at friends' restaurants if they're in need.

Herschell's upcoming classes

PCC Culinary Innovation Chef Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris. Lynne’s career has been a combination of many culinary adventures, all of which have culminated in providing her with a deep passion, knowledge base and love for the craft. Her work as a chef has taken her to many points around the globe and she considers herself a ceaseless student of the world’s varied cuisine.

She is an avid proponent of local, organic, sustainable foods and rejoices in the seemingly infinite resources of the Northwest.

When her culinary career is not keeping her busy, Lynne loves to travel, garden, collect old cookbooks, forage for wild berries and mushrooms, and cook joyous multi-course dinners for her family and friends.

Lynne's upcoming classes

Irina grew up in Moscow, Russia. As a child, she learned to cook from her mother and grandmother, helping out in the kitchen by cranking their old-fashioned cast-iron meat grinder or stuffing piroshki. In 2016, Irina left Seattle for a more rural lifestyle in North Central Washington's Methow Valley. A nonprofit worker by day at Neighborhood House, she enjoys teaching Russian cooking classes in her free time through her business, Moscow Gourmet Kitchen. Irina's cooking blends influences from traditional Russian cuisine, the simple but hearty Soviet food of her childhood, her Ashkenazi Jewish background, her family's roots in Ukraine, and her husband's Siberian heritage.

Irina's upcoming classes

Marilyn is a graduate of Bastyr University, where she subsequently taught for three years. She was a long-time staff member at PCC, where she created healthy recipes and shared her knowledge about vitamins, supplements, herbs and essential oils. She loves to read and has written articles for local publications. Her book on Alzheimer’s disease and brain health is available at all PCC stores.

Marilyn's upcoming classes

Erica is a passionate cook and educator. She received her bachelors degree in Urban Planning at the University of Washington while working at Seattle's renowned fine-dining restaurant, Canlis as a professional cook. In 2017 she went on to co-found Seattle Cucina Cooking School. The Cucina team has grown from 2 to 19, is now in 40+ Seattle area schools, and runs more classes out of their learning kitchen. Erica is thrilled to be sharing her love of cooking and eating together with Seattle kids and families. She also enjoys spending her time with her cat, singing in a few choirs and watercolor painting.

Erica's upcoming classes

James Beard Award-winning Chef Jason Wilson is an innovator in modern cooking styles and refined craft cooking. While rooted in American Regional Food in the Pacific Northwest, Jason has translated his culinary prowess to develop cutting-edge industry practices; evolving what we eat and how we eat, while bettering our communities and advocating for social change in the process. Jason’s first restaurant, Crush, propelled him into the national spotlight and positioned him as a leader in fine dining. He has led operations and culinary direction for a portfolio of 10 iconic restaurant brands and locations, and also served as Executive Chef and Product Developer for Coffee Flour. While pushing culinary boundaries and influence across the industry, Jason resides at The Lakehouse, a Modern Northwest Farmhouse restaurant, adjacent to his craft cocktail bar and lounge, Civility & Unrest in Bellevue, WA.

Jason's upcoming classes

Eleni was born and raised in Ethiopia. After moving to the United states in 2001, she worked in accounting for a few years. After her first son was born Eleni found herself at home with a lot of time to recreate the kind of dishes she enjoyed growing up in Ethiopia. This time cooking inspired her to begin sharing those dishes with others, and she established her Ethiopian food business, Eleni’s Kitchen. Eleni’s kitchen has been catering traditional Ethiopian food in Portland, OR for the last eight years. Eleni also teaches Ethiopian cooking classes at Portland Community College.

Eleni's upcoming classes

Caroline is a cook, writer and terminal brain cancer patient. She attended the La Varenne culinary program in Burgundy before beginning her career writing and styling recipes as a food editor for Martha Stewart’s “Everyday Food.” Her recipes have appeared in a variety of national magazines since then, and she is the author of three cookbooks, as well as a children’s book. After her diagnosis in 2017, Caroline shifted her diet, and started a vegan soup club for her friends in Seattle who cooked for her when she was sick. She began writing personal essays on her blog “The Wright Recipes,” as well as for other major online publications, about her cancer as it relates to food. When she isn't writing and cooking, Caroline loves to teach cooking classes.

Caroline'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. She 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. Follow her on Instagram: @hummingbirdculinary.

Cam's upcoming classes