Program Description: Cooking Matters offers cooking and nutrition classes to community members in low income areas focused on maximizing food resources. We provide hands-on education, combining cooking, nutrition, menu planning, budgeting, kitchen safety and sanitation.
Each Cooking Matters class is led by a team of three trained volunteers: a Chef Instructor, a Nutrition Instructor and a Class Assistant who work alongside a staff coordinator to facilitate fun, lively and informative classes for participants. Participants work with the volunteers in educational activities and preparing a shared meal. Classes are held at community organizations, public and transitional housing sites, schools and other service providing agencies throughout Seattle and King County. Classes meet once a week for six weeks. Each week the classes require a time commitment of two hours, plus 30 minutes of prep time and 30 minutes of clean up. Volunteers are encouraged to contribute to all facets of the class, including lesson planning, set-up, clean-up, and food preparation.
Chef Instructor: During class, the chef will discuss topics such as food budgeting, planning meals, making healthy cooking choices, and making informed decisions at the grocery store. The classes are intended to be highly participatory, meaning that the “students” will be cooking with you! It is important to keep the participants busy with various tasks and allow for hands on learning in the kitchen, while making sure that they are using safe techniques. Some cooking skills to demonstrate and practice in class are, proper knife handling and skills, various cooking methods, food safety, recipe reading and sanitation practices.
Nutrition Instructor: As a nutritionist, you must have a strong background in nutrition, food science, dietetics, or a related field. Important things to discuss include the MyPlate model as a tool for healthy eating, planning balanced meals, benefits of fruits and vegetables, food budgeting, label reading, whole grains and fiber and physical activity. The classes are interactive and the nutritionist will often act as facilitator for the activities to teach and reinforce the lessons for each week. The nutritionist also serves as a positive role model by emphasizing the benefits of nutritious eating and motivating participants to improve their eating habits.
Class Assistant: Volunteer class assistants help instructors and facilitators with classroom set-up, food preparation, class activities, and clean-up. Other duties may include packing groceries for participants to take home, unloading and loading kitchen equipment, and washing dishes. Volunteers with an interest in cooking and/or nutrition are encouraged to apply for this position.
Grocery Pick-up and Delivery: Volunteer will pick up class supplies from Solid Ground and transport them class site. The volunteer commitment is about 1-2 hours each week for 6 weeks, and involves picking up groceries, supply kits, and/or teaching materials from Solid Ground in Wallingford, delivering to the course site before the start of class each week, and ensuring that food is properly stored. Volunteer will communicate with course coordinator to schedule and confirm pick up each week from Solid Ground. Volunteer must be extremely reliable, have valid driver’s license, proof of insurance, access to reliable transportation, and have the ability to lift 30 pounds. Work conditions include standing, pushing, pulling, lifting, and bending.
Time Commitment: Classes meet once a week for six weeks throughout Seattle. Classes occur Monday-Friday starting as early as 10 AM and as late as 6 PM. You will be assigned to a particular class series at one location of your choice. Each week the classes require a time commitment of two hours plus 30 minutes of prep time and 30 minutes of clean up. Volunteers are encouraged to contribute to all facets of the class, including lesson planning, set-up, clean-up, and food preparation. All together for one course series, you will commit about 18 hours of volunteer time, in addition to any lesson planning and prep by the Chef or Nutrition Educator.
Training: Once you attend the Solid Ground New Volunteer Orientation and complete the volunteer application process, please attend our Cooking Matters New Volunteer Training, where you will learn more about Cooking Matters and volunteer expectations, including getting your Food Handler’s Permit. Next you will be asked to observe a class already in session. After the orientation and observation, you will be able to sign up for any open volunteer class positions. We also offer Chef and Nutrition training for those interested in practicing how to facilitate cooking and nutrition with groups, in addition to offering other trainings as needed.
