Cook Well Be Well

Virtual and In-Person Community Cooking Classes

Cook Well, Be Well is a cooking class series for adults age 16 and older. The hands-on series teaches the Mediterranean Diet Principles, cooking skills and the Model for Healthy Living—a life balance tool.  Over the course of 4 weeks, participants will learn to become comfortable in the kitchen, build meals and flavor, stock a healthy pantry, and cook on a budget. 


Cook Well, Be Well is the perfect class for all levels of cooks who want to:

  • Learn healthy cooking skills
  • Experiment with new flavors and healthy cooking techniques
  • Use food to prevent and manage chronic diseases, such as diabetes and heart disease

Class Offerings

Class space in both virtual and In-person settings are limited to allow for better engagement online and safe social distancing in our Nutrition Hub at Crosstown Concourse. If interested in either session, please register by following the green button to get started. If classes are full, your contact info will be added to a waitlist. We will then contact you when a spot opens up or when we add more class sessions.



Tuesdays, 10 am – 12 pm


Wednesdays, 5:30 pm – 7:30 pm

Class Schedule

Week 1

Getting Comfortable in The Kitchen

Introduction, safety & sanitation, and knife skills

  • Techniques: Baking and roasting
  • Techniques: Emulsifying
  • Skills: Knife skills
  • Skills: Proper measurement
  • 9 principles of the Mediterranean Diet
  • Kitchen and safety overview
  • Proper portions
  • Nutrition labels
  • Reading a recipe

Week 2

Building a Meal

Basic meal preparation and essential cooking tools

  • Techniques: Grilling
  • Techniques: Sauces and marinades
  • Skills: Using a thermometer
  • Skills: Cooking to the proper temperature
  • Skills: Knife skills
  • Skills: Food safety
  • Cuts of meat: healthier choices
  • How to stock a kitchen
  • How to select, use, and clean essential cooking tools

Week 3

Pantry Basics

Stocking a kitchen and building flavor

  • Techniques: stewing, braising, and sautéing
  • Skills: Knife skills
  • Skills: Brown rice
  • How to stock a pantry, refrigerator, and freezer
  • Learning the difference between herbs and spices
  • Cooking with healthy fats
  • Cooking with canned goods

Week 4

Cooking on a Budget

Using foods in season, batch cooking, and food storage

  • Techniques: steaming, simmering, and boiling
  • Skills: Knife skills
  • Foods in season and why to use them
  • Choosing and storing fruits and vegetables
  • Budget cooking
  • Batch cooking and foods that freeze well
  • Using ingredients for multiple meals
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