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.
Zola Gregory is a local food writer, recipe developer and former pastry chef. She writes a bi-weekly recipe column for the online magazine, TASTE, and her work has also appeared in Food52 and Bon Appetit. Zola’s classes are centered around supporting the home cook and emphasize getting comfortable in the kitchen through technique, a little bit of food science, and, most importantly, a sense of humor.
Zola's upcoming classesJoanna Lepore Dwyer is a chocolate maker, pastry chef, and artist. She is passionate about creating culinary experiences to encourage connections between individuals and where their food comes from! She holds a certificate in sensory science from The Institute of Food Technologists, a BFA in Sculpture, and 20+ years’ experience in fine pastry, chocolate making, and culinary training in NYC and Seattle including a 10-year stint at Theo Chocolate as head of Product Development.
When she is not helping national chocolate brands develop new products and training QC teams in sensory science, she works with a colleague under the moniker A Matter of Taste to incorporate culinary experiences into Corporate and Non-Profit professional development agendas.
