Karen  Ore
Cooking Classes
A food allergy, sensitivity, or intolerance diagnosis can mean that you wonder what to eat and how to prepare meals now that you have to use different ingredients. Karen has been living with multiple food allergies and gluten intolerance for years and has learned how to convert recipes with safe substitutes for delicious results. With a little time and information, creating customized gourmet meals at home is often easier than a lot of people expect. 

Types of classes offered:

  • Allergy Friendly converting favorite recipes and learning new ways to prepare foods
  • Gluten free (baking and cooking)

Classes are scheduled on a first come first served basis. 

Class prices-$25.00 per person per class hour for everyone taking the class (if 2 family members are taking a class together the second person pays half price).  If the class location is more than 10 miles from downtown Bozeman a travel charge will be applied to the total fee. Generally  the class participant does the grocery shopping for class from a detailed list provided by Karen.  If Karen shops for class, food costs are added to the class fee, usually about $15.00 per person depending on specific dietary needs and menu choices.

Example- 1 person, 3 hour private class in their Bozeman home, doing their own shopping = $75.00 class fee. 

Classes include demonstration and hands-on cooking, background information, resources for locating ingredients, and a printed recipe booklet.

After the meal is prepared everyone sits down together to enjoy the food.

To discuss options and to schedule classes please call Karen weekdays between 9:00 a.m. and 4:00 p.m. at 406-586-9186 or e-mail karenore2@gmail.com


  • Bachelors of Science in Nutrition from Montana State University Bozeman, MT 1992
  • Taught cooking classes through Bozeman Adult Continuing Education Program from 1988 to 2003
  • Taught cooking classes at Bridger Kitchens Culinary Centre 2007-2010
  • Private classes in people homes from mid 1990s to the present

Karen became interested in Asian foods in the 1970s with the gift of a Wok that included a small booklet of Chinese cooking, and then branched out to include Japanese, Southeast Asian, Indian and North African food. Living in Bozeman, MT without ready access to restaurants featuring these cuisines meant that learning to prepare these foods at home and helping others to learn how to cook their favorites became a passion. Being diagnosed with food allergies meant even more reserach into ways to prepare favorite foods while elimanating allergens.


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