About Community Cuisine
Community Cuisine brings people together in the kitchen to cook, to learn, and to celebrate.
Food is a vehicle for gathering. It brings us around the table to connect with family and friends, new and old. Food should also nourish us physically and mentally - and it's meant to be enjoyed! Preparing meals, however, can be daunting. Join us and learn how to master your kitchen.
We teach the art, technique and value of cooking.
We share culinary traditions from both the past and the present, drawing from the rich cultures of our community.
We connect the dots in our local food system by introducing the community to farmers, artisans, chefs, and others.
We celebrate life together by throwing delicious parties!
All classes incorporate professional cooking methodology that offers our students the tools they need to tackle any type of cuisine, menu, or diet.
Cooking classes & demonstrations
For the home cook, our services include:
Cooking instruction in private and public settings
Private cooking classes & parties
For businesses & professionals:
We offer restaurant, catering and food business consulting
For cooking teachers:
- We offer a space, promotion and support for professionals looking for a place to teach cooking
In cooking our own food
In putting real food on our tables
Food is a platform for health
Cooking and eating with people is a recipe for connection
In a balance of "eating to live" and "living to eat"
We love our community and believe:
We learn about other cultures by cooking their food and sharing their customs
Our community benefits by sourcing foods from local community businesses
About Cheryl Buck
In Cheryl’s early professional career she was a key staff member of The Hunger Project engaged in the worldwide movement to end world hunger. As Executive Assistant to the CEO, she traveled extensively throughout India and Africa where she saw first hand the devastating effects of poverty, hunger and malnutrition. Through The Hunger Project, Cheryl was engaged in building the worldwide commitment to end hunger that is now enshrined in the United Nations Sustainable Development goals for 2030.
After twelve years with The Hunger Project she married, became a mother, and began her extensive studies in health and nutrition. As a cancer survivor, she is grateful to be in the process of healing herself successfully through nutrition.
Cheryl is a philanthropist and an entrepreneur. Now, her focus is on creating a place that offers education in the fundamentals of cooking, the importance of producing and eating real food, and healing the body with focused nutrition. Cheryl specializes in the wisdom of Weston A. Price and the GAPS protocol.
From victim of the low-fat craze of the 1960’s, to activist in the effort to end world hunger with The Hunger Project, she is now responding to the need for a return of the culinary wisdom and nourishing traditions of our ancestors.
Cheryl’s passion lies in seeking answers to the question: What should we eat to live a long and disease-free life and naturally maintain a lean, healthy body?
About Barbie Aknin
One grandmother with an organic farm in the San Joaquin Valley, the other, a society maven born and raised in San Francisco. These two women forged in Barbie a passion for food, creating a life-long obsession.
Barbie received diplomas in restaurant and foodservice management from West Valley College in Saratoga and a Diplome Etudes de Culinaires from La Varenne Ecole De Cuisine in Paris, France.
Her career began in a small cooking school as a teacher’s assistant to the food stars of the 80s including Paula Wolfert, John Clancey and others. Then, on to a position as executive catering chef to the corporate office and executives of Saga Corporation. She catered for the 49ers and celebrities including Joe Montana and Jerry Rice, Danny Thomas, Quincey Jones, and Dino De Laurentiis. Next came consulting, restaurant recipe development, and catering on her own.
She was then asked by her former boss to join him at his small startup, Bon Appetit Management Company, now a million-dollar juggernaut, where she opened and managed new accounts.
Her story continues with marriage and three baby girls. Here, she chose to step away from working full time to raise her girls. While at home and ever the entrepreneur, she taught cooking classes, consulted, and developed and managed events for various non-profit organizations.
Barbie’s personal food history, long career and interest in world cultures, traditions and foods, brings her to this today. She blends these interests with a love for nutrition, current trends, and integrity food meaning food prepared using real ingredients properly grown or raised. She loves to teach those who love to cook and those who want to learn how. For Barbie, cooking together creates Community Cuisine.
Barbie was a stagiaire (trainee) at Maxim's, Paris. 1980.