pcc kids cook

From age two to teens, it’s always the right time to welcome kids into the kitchen!

Instructor: Maria Galvao

Kids, Vegetarian

For ages 2 to 3, with one adult guest. Celebrate the approach of fall with a late-summer tea party! We’ll practice chopping, stirring and mixing as we make Cucumber and Cream Cheese Finger Sandwiches; Cream Scones; Fruit-filled Citrus Baskets; and, of course, Herbal Tea! Once everything is ready, we’ll sit together and enjoy our tea and treats. Vegetarian with dairy and eggs.

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Instructor: Gill Dey

Kids, Vegetarian

For ages 4 to 6, with one adult guest. Create some memories with this late summer baking class. We’ll turn seasonally abundant zucchini into little Zucchini Chocolate Loaves and stain our lips purple with fresh-picked blackberries packed into Muffins. The class has been designed so little hands can stir, whisk and mix to make baked goods for breakfast or snack-time. Vegetarian with dairy and eggs.

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Instructor: Lisa Palmatier

Kids, Vegetarian

For ages 7 to 9; kids only. Kids love Mexican food, and it’s also a perfect cuisine for developing an interest in meal preparation. We’ll start by making our own Corn Tortillas by hand; then we’ll add bean and veggie fillings and dress it all up with Fresh Salsa; Guacamole; and Ensalada de Zanahoria (Carrot Slaw). For a south-of-the-border sweet treat, we’ll make our own Raspado de Moras (Berry Shaved Ice). Vegetarian with optional dairy; no eggs.

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Instructor: Tamara Guyton

Kids

For ages 10 to 12; kids only. Calling all experienced young cooks! On Day 1 of this 2-part class, we’ll review knife skills; learn about flavor profiles and tasting adjustments; and become acquainted as team members while making Italian Pasta Salad, Mexican Black Bean Salad, Japanese Rice Salad and Strawberry Shortcake. On Day 2, teams will be given 2 to 3 “mystery ingredients.” Use your collective creativity to develop recipes and create delicious dishes for the judging. Emphasis will be on a friendly competition that stresses teamwork and guarantees fun! Vegetarian with dairy and optional meat; no eggs. Day 1 is

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Instructor: Paola Albanesi

Kids, Vegetarian

For ages 13 and up; teens only. Summer is the season for homemade sundaes, made with fresh gelato. Paola will show you how to prepare Gelato alla Crema, the base for many flavors, while sharing stories from her gelateria in Italy. While we wait for our gelato to be ready, we’ll make Pasta Alla Genovese (Pasta with Homemade Pesto, Green Beans and Potatoes). Then we’ll put the finishing touch on our sundaes with Macedonia di Frutta Fresca (Fresh Fruit Topping) and Panna Montata (Whipped Cream) and enjoy a gelato party! Vegetarian with dairy and eggs.

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Instructor: Marie Donadio

Kids

For ages 2 to 3, with one adult guest. Everything is a little more exciting on a stick! Let the fun begin as we make Pigs in Blankets with special fixings rolled in. We’ll even have a little Salad-On-A-Stick, and Quick Caramel Apple Slices. With dairy and eggs; meat optional.

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Instructors: Kim Trimmer Maria Galvao

Kids

For ages 2 to 3, with one adult guest. Baking cookies is a cherished holiday activity, especially for the very young. Parent and child will work together to roll, cut and bake Gingerbread People and make Jam Thumbprint Cookies. Little bakers will be ready to share their holiday goodies with everyone on their list. Vegetarian with dairy and eggs.

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Instructor: Maria Galvao

Gluten-Free, Kids

For ages 4 to 6, with one adult guest. Rice is used in many cultures as the main starch and it comes in a wide variety of shapes and colors. In this class, we’ll explore types of rice and get creative with different uses as we make Chicken Soup with Rice; Rice Balls with Parmesan Cheese and Vegetables; and Black Rice Pudding. With poultry and dairy; no eggs or gluten.

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Instructor: Ami Karnosh, MS, CN

Kids, Vegetarian

Ages 4 to 6, with one adult guest. Kids who help make dinner are more likely to eat a healthy, balanced diet. But it will just feel like fun to them! We’ll test drive dinner prep in small groups as we prepare Individual Muffin Tin Lasagna Cups; Baked Parmesan Zucchini Sticks; and Orange Whipped Cream Fruit Cups for a light dessert. Vegetarian with dairy and eggs.

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Kids, Vegetarian

For ages 4 to 6, with one adult guest. This creative class features ideal treats for young bakers to make. There will be plenty of opportunities to mix, roll and shape in this hands-on holiday workshop. Child and parent teams will make Fancy Rolled Rugelach Cookies and Chocolate Crinkle Cookies. Vegetarian with dairy and eggs.

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Instructor: Samantha Brumfield

Kids, Vegetarian

For ages 7 to 9, with one adult guest. Who said breakfast was just for mornings? In this class, we will make a breakfast menu that can be enjoyed any time of the day! We’ll use fresh fruit and veggies to create an energizing Breakfast Smoothie; Vegetable Frittata; and French Toast, as we learn proper knife technique, and blender and griddle skills. Vegetarian with dairy and eggs.

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Instructors: Samantha Brumfield Lisa Palmatier

Kids

For ages 7 to 9; kids only. Use your creative skills in this fun holiday cookie-baking class. Students will make three types of dough (Sugar Cookie, Gingerbread and Chocolate) and shape them into different styles of cookies — cut-outs, thumbprints, cookie thins, etched designs, “candy canes” and twists. Using colored sugar, natural dyes, decorations and frosting, we’ll transform our cookies into artistic masterpieces! Vegetarian with dairy and eggs.

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Instructor: Cam Zarcone

Kids

For ages 8 to 12; kids only. This four-week series sends us to different corners of the USA to cook up some of the best regional American cuisines. We’ll start out in our own backyard with a PNW menu, then zigzag across the country, sampling Cajun and Tex-Mex cooking; before ending our journey in New England. As we prepare a full meal together each week, with main dishes, sides and desserts, we’ll learn our way around the kitchen and master knife skills and other important fundamental culinary techniques. With seafood, dairy and eggs; meat optional. Issaquah section is 10/12,19,26 and Nov.2. Greenlake Village section is 10/13,20,27 and Nov. 3.

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Instructor: Lisa Crawford

Kids, Vegetarian

For ages 10 to 12, with one adult guest. Fall means pumpkin, and pumpkin means delicious! Bring your adult assistant and join Lisa to make pumpkin foods to be enjoyed at breakfast, lunch or dinner. Together we’ll roast pumpkins, then make Fall Spice Pumpkin Bread; Creamy Pumpkin Soup with Toasted Pumpkin Seeds; Baked Penne with Roasted Pumpkin and Ricotta; and Pumpkin Cheesecake. Vegetarian with dairy and eggs.

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Instructor: Cam Zarcone

Kids, Vegetarian

For ages 10 to 12; kids only. ‘Tis the season of giving and baking, so why not tackle a project that lets you do both? We’ll whip up three recipes perfectly suited for homemade gift-giving: Candy Cane Taffy; Sparkly Stained-Glass Snowflake Cookies; and, for the savory snack lovers on your list, an irresistible cheesy bundle of crunchy Grissini breadsticks. We’ll learn kitchen chemistry tips about proper baking and candy-making techniques along the way. Vegetarian with dairy and eggs.

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Instructor: Tamara Guyton

Kids, Vegetarian

For ages 13 and up; teens only. Brunch is a great way to get together with friends and family – and a good opportunity to hone your cooking skills. On Day 1, we’ll try out Cornmeal Waffles with maple syrup and Potato-Yam Pancakes with sour cream. Chefs will practice plating techniques with Brunch Fruit Salad; and Green Salad with Mustard Vinaigrette. On Day 2, students will form teams and use 2 to 3 mystery ingredients to come up with a menu and create an award-winning meal! They’ll leave as confident cooks ready to use their creative skills to make delicious brunch dishes at home. Vegetarian with dairy and eggs. ALL SECTIONS ARE FRI, 6 to 8:30 p.m. and the following day SAT, 3 to 5:30 p.m.

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Instructor: Lee Baker

Kids, Vegetarian

For ages 13 and up, with one adult guest. The Yule Log is always a holiday décor show-stopper as much as it’s an enticing dessert. Everyone will create their own individual Yule Log using Chocolate Buttercream to simulate bark and Vanilla Genoise for the cake, with filling options of raspberry, chocolate pastry cream or simply whipped cream. The finishing touches include garnishes of handmade White Chocolate Leaves and Meringue Mushrooms. Vegetarian with dairy and eggs.

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