Interfaith Chinook Country Kitchen

Interfaith Chinook Country Kitchen was created in 2005 through a unique partnership between Interfaith Food Bank and Family Centre. The community kitchen provides free cooking classes, information on healthy eating on a limited budget, nutrition, food safety and cooking techniques, readily available ingredients, including fresh produce from the Interfaith Learning Garden, and simple recipes that can be used over and over.
 A small group of up to six people gather for cooking sessions under the guidance of the Kitchen Coordinator or Program Facilitator.  Staff offer support to individuals and families through the provision of parenting tips, information and referrals to community resources.

Address: 1103 – 3 Avenue North, Lethbridge                      Phone: 403-320-8138

Adult Cooking Classes Register by calling the office

Connecting with community, meeting new people and learning basic food preparation and cooking skills are all highlights of this program.  The focus is on healthy eating on a limited budget. Participants make two recipes for a family of 4 which are taken home and enjoyed!  Classes are offered Monday & Tuesday afternoons, Wednesday & Friday mornings. The program is offered through Zoom on Thursday afternoon with the provision of a Zoom link and ingredient package prior to class.  Space is limited. Child care available for in person classes. Registration required.

Children & Youth Classes  Register online

Big Chef Little Chef: Ages 3-6 with caregiver
This program is offered once a month, generally Tuesdays 10:00am-11:30am. Parent/Caregiver must attend and assist young children with the recipe by providing guidance. Young children are able to master skills such as measuring, stirring and cutting. Recipes are simple and easy.

Kids in the Kitchen: Ages 7-10
This class provides a safe place for children to connect, engage and belong. They will gain confidence in the kitchen while they learn safe and proper ways to prepare nutritious meals. When children engage in cooking they gain a lifelong foundation for healthy eating; social skills are developed through sharing and cooperation; math skills increased by counting, measuring; spatial awareness is increased; and they use all their senses.  All recipes and food created are taken home and can be portioned for 4 people.  The program is generally offered Friday afternoons 1:30pm-3:30pm for 4 weeks.

Food Explorers: Ages 9-12
Being in the kitchen is a fun, hands-on way to teach literacy, science, math and food and kitchen safety. We know that cooking and enjoying good food offers important nutrition, not only for the body, but also the mind and heart. Children learn how to cook balanced, delicious, and economical recipes.  They learn to follow a recipe, use basic kitchen equipment, explore a variety of food and how they affect the human body.  They can take pride in what they make and bring the food home to share with their families! This a curriculum based program and information is sent home often to help children remember what they learn. All recipes and food created are taken home and can be portioned for 4 people.  This program alternates with Kids in the Kitchen and is offered Friday afternoons 1:30pm-3:30pm for 4-6 weeks depending on the cycle.

Plants to Plates: Ages 8-11
The program is an interactive food education program for children and takes a “Plants to Plates” approach, pairing kitchen skill building with garden activities and making connections between how food is grown and how to prepare nutritious, tasty meals. More broadly, this program aims to get participants thinking critically about the food they eat, and where this food is coming from. The program is offered in the spring program cycle as participants will have access to the Interfaith Garden and will learn about planting and growing your own food.  The is curriculum based program and information is sent home to help children remember what they learn. The program is offered Friday afternoons 1:30pm-3:30pm for up to 8 weeks in May/June.  It has been adapted slightly for summer programming. All recipes and food are taken home.

Young Chefs: Ages 12 – 15
The program provides a hands-on opportunity for youth to learn valuable cooking skills, to try new foods and kitchen equipment. Youth who attend learn basic cooking skills, proper food handling and safety measures, and prepare meals that are inexpensive and easy to make. All recipes and food created are taken home and can be portioned for 4 people. The program is offered when there is no school – February break, Easter break and during the summer.