Mill City Cooks Jenny with Crowd 2017

Mill City Cooks

Inspiring your #WeeklyMarketMeal

Our goal is for every Mill City Farmers Market visitorto prepare at least one meal per week using ingredients from local farmers and food makers. And our chefs are here to inspire you!

As part of this mission and our dedication to healthy and local food education, MCFM offers free 20 to 30 minute professional cooking classes every Saturday between 10 and 11 a.m.  in the train shed patio area in the summer and across from the Information Booth in the winter.

Most Saturday’s we begin at 10 a.m. with our Kitchen Skills class where you can learn fundamental cooking skills, including selection, prep and storage for seasonal farmers market vegetables and more.

Our #WeeklyMarketMeal demo is from 10:30 to 11 a.m., featuring seasonal ingredients from the Market prepared by professional chefs, plus printed recipes and a delicious sample for everyone in the audience! (See our event calendar or subscribe to our email newsletter for weekly details)

In addition to cooking classes, Mill City Cooks often features cookbook signings, local celebrity chefs and special events like our annual Bread Festival.

Become a Market Chef!

New in 2019–Attend 8 or more of our Mill City Cooks classes between May and October and receive a Market Chef diploma certificate and exclusive high quality chef apron in the fall. Get your Market Chef Class of 2019 punch card at any Saturday Mill City Cooks class and start collecting a stamps for each class you attend.


Meet Our Chefs

Jenny Breen

Jenny Breen Mill City Cooks

Jenny Breen has been a professional chef in the Twin Cities since 1986. From 1996 to 2001 she was the co-owner of The Good Life Café and is now an educator and co-owner of Good Life Catering, a sustainable and whole foods catering business. Jenny has been an advocate for local and sustainably raised foods and has been working directly with farmers and producers since the mid 1980’s. She is a 2009 recipient of an Archibald Bush Foundation Leadership Fellowship. Her first cookbook ‘Cooking up the Good Life,’ which emphasizes local and seasonal whole foods cooking for families, was released in April of 2011 from the University of Minnesota Press.

Jenny has her Masters in Public Health Nutrition from the University of Minnesota where she currently teaches 2 courses: an undergraduate cooking class called “Healthy Foods Healthy Lives: Cooking on a Student’s Budget” and a graduate cooking course for health professionals called “Food Matters: Cook as if your life depends on it” through the Center for Spirituality and Healing. Jenny contracts as a food and nutrition public health educator with local health departments, school districts and non-profit food and farming organizations.

Recipes by Jenny


Nettie Colón

Nettie Colon Mill City Cooks

Born in New York City and raised in Puerto Rico, Nettie Colón spent her formative years learning traditional cooking methods of the island with her grandmother and her friends. This passion of food has led her to work with talented chefs in Key West, Cape Cod, Boulder, Turks and Caicos Islands, Wales, England, and to culinary adventures through Spain, France, and Italy.

For over ten years, Nettie worked as a chef in Minneapolis at Lucia’s Restaurant and Wine Bar, Sun Street Breads Dinners and the University of Minnesota Campus Club. Nettie currently works as a chef at The LynHall and is also the founder and chef of Red Hen Gastrolab Catering Concept. She is also involved in numerous other projects such as teaching the history of Mayan cuisine in the Biosphere Reserve of Sia’an Ka’an in Tulum, Mexico in the winter and as an instructor at Chef Camp in the summer.

Recipes by Nettie


Beth Jones

Beth Jones Mill City Cooks

Beth Jones came into cooking later in life than most in her field. After majoring in Russian, International Relations and History at Cornell College, she pursued a law degree at William Mitchell. Realizing that law was not her true calling, she followed her passion for cooking and began at the bottom as a prep cook at the No Wake Cafe on Harriet Island. Beth came to the University of Minnesota Campus Club, where she is now the executive chef, in September of 2006 after several years of cooking at Minneapolis’ premier local foods restaurant, Lucia’s Restaurant and Wine Bar. Prior to Lucia’s, Beth was a pastry chef at the Birchwood Cafe, as well as a food writer, publishing articles in various Twin Cities publications. In her time at the Campus Club, she has transformed the menu and cooking style by sourcing local, seasonal and organic foods, and using scratch cooking methods. Beth is the author of the Campus Club Centennial Cookbook, written in 2011.

Recipes by Beth



Volunteer in the Mill City Cooks kitchen to support our weekly healthy and seasonal cooking classes. Chop and prepare vegetables, assist our market chefs plate dishes, and hand out recipes and samples to the crowd. Novices and expert cooks welcome! The Kitchen Demo shift is from 10AM to 12PM every Saturday of our outdoor season.

Sign up to be a Mill City Cooks Volunteer!


Browse our seasonal recipes!

Mill City Cooks