Cooking with Oryana!

Oryana cooking classes are fun, informative, and full of great food! Whatever your level of expertise, you’ll always learn something new and exciting. We’ve earned a reputation for offering great instruction from our talented culinary experts and a diverse group of local chefs. Our classes fill up quickly so sign up early! See below for registration, pricing information, and learn about our instructors. Or visit our Events Page. Classes are open to everyone.

Fermentation Class

Flavors of Morocco

Tuesday, March 12, 6 – 8:30 pm
Instructor: Forrest Moline

Moroccan cuisine, stemming from a mixture of Eastern and Western cultures, features distinctive flavors from sweet and savory spices. Join Chef Forrest in making a Fresh Vegetable Salad with Chermoula Dressing, Djej Besla (Braised chicken with saffron, olives and preserved lemon), Ras El Hanout (Spiced lentils), and Msemen (Moroccan flat bread). This is adventurous, spice-centric cooking at its best!

Gluten Free & Vegan Bakery Classics

Tuesday, February 12, 6 – 8:30 pm
Instructor: Korrie Garcia

Whip up some tasty gluten-free, vegan treats that will have everyone asking for more. Bake up a storm with Chef Korrie making Blueberry Muffins, Dark Chocolate & Almond Dipped Coconut Macaroons, Carrot Pineapple Cake with Vanilla Bean Frosting, Chocolate Cupcakes with Peanut Butter Mousse and Ganache, Raspberry Almond Crumb Bars, Fudgy Chocolate Walnut Brownies, Sweet Potato Coffeecake with Pecan Streusel & Caramel Drizzle, and Chocolate Chip Cherry Cookies.

Vegan Main Dishes

Wednesday, February 20, 6 – 8:30 pm
Thursday, March 14, 6 – 8:30 pm
Instructor: Ali Lopez

Whether you’re a new vegan looking for inspiration for what to make for dinner or a seasoned vegan cook, Ali has a few healthy, hearty, comforting vegan main dishes that can be the stars of dinner. Roll up your sleeves and get ready to cook with your fellow foodies making Vegan Sloppy Janes, Crispy Quinoa Cakes, Black Bean Sweet Potato Enchiladas, Creamy Cauliflower Alfredo, and Pumpkin Chickpea Cashew Curry.

Cooking for Seniors

Tuesday, February 26, 6 – 8:30 pm
Instructor: Heather Campbell, MS, RD

Sound nutrition for seniors is incredibly important to ensure physical and mental health. Some of the challenges older adults face include a weakening sense of taste, poor appetite, and difficulty chewing hard foods. Join Heather in a discussion of the unique nutritional needs of seniors and how you can help them stay healthy by learning some easy techniques to create delicious, nutrient dense food including soup and smoothies.

Grace Episcopal Church Class Information & Registration

Location: Grace Episcopal Church located at 341 Washington Street in Traverse City.

Parking: Park in the parking lot behind the church accessible via the alley and go directly to kitchen on the right side of the building.

Class size: Cooking classes are limited to 10 people. A minimum of 6 people is needed to hold each class.

Cost: $35/owners, $40/non-owners

Register for classes at the Oryana Customer Service desk or call 231-947-0191. You can also register online at eventbrite.

Children: Children 12 and older may register for a class if accompanied by a parent or guardian. (Both child and parent will need to pay for the class.) Please do not bring your young children to a class.

What to wear: For hands-on cooking classes, please wear comfortable clothes, closed toe shoes, and tie your hair back. Please do not wear perfume or scented products.

What to bring: For hands-on cooking classes, please bring a hat to wear. Aprons and knives will be provided but you may bring your own. You may also bring food containers in case there are leftovers.

Cancellation Policy: No refunds or credits will be given for a cancellation made less than 24 hours before the class. Oryana will refund your payment, in full, for cancellations made up to 24 hours before the class.


About Our Instructors

Heather Campbell, MS, RD specializes in healing with whole foods. She has been a Registered Dietitian since 1994 and has a background in critical care nutrition. Heather believes good foods, containing enzymes, healthy fats and good bacteria are the building blocks of good health.  She teaches natural waysto detoxify your life and body.  Heather has worked with people from all walks of life, and seen countless disorders disappear when modern, refined foods were replaced with traditional foods. She works at Whole Health Traverse City with a team of practitioners that have implemented a new way of thinking about health. This approach addresses the cause of illness and disease, instead of treating symptoms, and empowers individuals to take control of their own health.

Laura Cavender has adventured around the world while cooking, reading and learning. After about 8 years sailing as a ship’s cook, she settled in the Traverse City area and joined the staff with Oryana; she enjoys actively engaging people in a positive food experience. Laura is especially dialed in to restoring the fun, art, and wonder in the experience of cooking. Laura is committed to reclaiming a healthful connection between growing and cooking food and nourishing our bodies.

Korrie Garcia is a certified natural foods chef with aspecialty in vegan and gluten free. She is a graduate and former instructor of the Natural Gourmet Institute in New York City.  Korrie has worked as a pastry chef, private chef and private instructor for over 10 years.  After living in NYC for eight years, Korriecame back home to Traverse City to start her family and has happily been cooking up a storm at Oryana for over three years.

Ali Lopez is a wellness chef and health coach. She has been cooking, feeding and teaching others about “real food” for over 20 years, She was Chef de Cuisine at the Omega Institute in Rhinebeck NY, one of the largest vegetarian kitchens in North America. Ali is also a Certified Health Coach, a graduate of the Institute for Integrative Nutrition.

Forrest MolinePrivate Chef, Forrest Moline grew up in Southern California where the seafood is always fresh and produce is at an arms reach.  His Spanish-Italian Grandmother inspired him to cook, taught him the basics and what it meant to prepare a robust meal for the family.  Forrest’s experience includes working for Iron Chef Michael Symon, to cooking French, Asian and Mexican cuisines. As a private chef, Forrest is able to cook for others and teach them about new foods in the comfort of their own home. His latest passion is Middle Eastern and Moroccan food. Forrest’s favorite things to cook are pizza, fish and handmade pasta.