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The Culinary Center of Kansas City
7920 Santa Fe Drive, Overland Park, Kansas 66204
913-341-4455

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Event/Date Description Openings/Price/Location
5051

Wed, May. 23, 2018 @ 6:30 PM
RECIPES FROM THE LEGENDARY BRISTOL BAR & GRILL
 

You may not realize that our own Chef Richard McPeake designed the original recipes for the Bristol Bar & Grill. Yep, he has a bit of a “fishy” past! Chef Richard is the original Chef for Kansas City’s award-winning Bristol … famous for its seafood and legendary for its sauces. In fact, he helped propel the Bristol to legendary status as the restaurant received Silver Spoon 1st Place awards, Travel Holiday Awards and countless other accolades in the early 1980s.

Tonight, you’ll learn how to make original dishes from the Bristol from the original guy who created them! You’ll even get to do some of the cooking alongside Chef Richard as you learn to make Seared Salmon, Pan-Grilled Swordfish au Poivre, Seared Scallops Provencal, and the Bristol’s incredible Shrimp Scampi. 

The perfect seafood calls for the perfect sauce so you’ll also learn how to make pan sauces such as Avocado Butter Sauce and Whipped Butter Sauce … crowning touches to our seafood entrees.

You’ll explore a variety of cooking techniques and methods and learn how to properly pan sear, how to deglaze for flavor infusion, and how to use a flat griddle for searing.

If you’re a lover of all things seafood, you won’t want to miss this very special class that you simply will not find anywhere else!

(Tasting)

Limited Hands On

Wed. 5/23/18   6:30-9:00   

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5034

Thu, May. 24, 2018 @ 6:30 PM
MVD from Thu. 5/10: GIRLS NIGHT OUT! MIDWEST BBQ INSTITUTE: GIRLS & GRILLS ON FIRE!
 

NOTE: This class from moved from Thu. 5/10. 

This ain’t no “ordinary” girls’ night out (or “GNO”, as we like to call them) here at The Culinary Center of Kansas City™, so be prepared for something different and something REALLY fun!  The one and only Bruce Campbell, an award-winning BBQ Pro, hosts this interactive “Grills Gone Wild” event!

Let’s start with a unique cocktail (duh!) … perhaps a Pomegranate Margarita? Then, we’ll don an apron (Hey, why don’t you bring your cutest apron with you!) and cook alongside this consummate professional as you learn the basics of grilling, including fire-building, heat zones, checking for doneness, gas versus coal grilling, etc.  (Don’t worry … there won’t be any tests, and there won’t be any butt-slapping or burping … this is a GIRL’S grilling class!) It’s a fun and informative approach to a cooking class with some humor thrown in … all in a laid-back style. Oh, yes, and you’ll learn to cook some great dishes, too!

Our menu includes Grilled Caesar Salad, Margarita Chicken with Grilled Mexican Corn, and Sweet Potato Gratin with Smoked Chiles. We’ll even learn how to cook DESSERT on the grill as we make Planked Fruit Cobbler.

Those of you know Bruce already know that he just HAS to live up to his nickname (“The Beverage Dude”), so he’ll teach us some wonderful new cocktails that you’ll definitely want to serve up at your next gathering: Passion Fruit Batida, Spiced Rum Infusion and that Pomegranate Margarita we had at the beginning of class!

(Dinner)

Hands On

Thu. 5/24/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5052

Fri, May. 25, 2018 @ 6:30 PM
(No Longer Available) FWN! 'UP CLOSE & PERSONAL' IN THE KITCHEN: A GOURMET SEAFOOD DINNER
 

Flavorful Weekend NightsJoin us for a special “up close & personal- style limited enrollment class, where you’ll get what you have always dreamed of…lessons in cooking like rock star Celebrity Chef Gordon Ramsay … except we’ll put the “ixnay” on the profanity! (C’mon, we’re a class act here at The Culinary Center!). 

Chefs Tosha Gutheridge & Stephane Laporte are excited to share their deep culinary experience in the kitchens of the popular Chef Gordon Ramsay’s Vegas restaurants “Gordon Ramsay Steak,”, “Gordon Ramsay Fish & Chips” and “Gordon Ramsay Pub & Grill.”  We swear that you’ll be amazed (well, maybe we won’t actually swear!) at these two talented chefs as they show off their mad skills and divulge some awesome stories about “kitchen hell”, all while teaching you to prepare a gourmet seafood dinner menu.  

Tonight’s recipes will take your cooking repertoire to another level as Chefs Tosha & Stephane teach essential culinary techniques like knife skills, whisking, searing, sauce-making, and more, including a demonstration on individual plating tips for each course.

Our gourmet menu includes Beets & Goat Cheese Watercress and Apple Salad, perfectly cooked Seared Scallops, Cauliflower 3-Ways, and a rich Sherry Brown Butter Sauce. We’ll end our cooking lesson by learning an Apple Tart Tatin, for dessert. You’ll get your hands in on some of the cooking as well, and when we’re finished we’ll sit down as a group to dine on our masterpieces.

Who says gourmet has to be stuffy?  Let’s have fun together in the kitchen!

(Dinner)

Limited Hands On

Fri. 5/25/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

0 openings available

$80.00

Tosha Gutheridge & Stephane Laporte

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5123

Fri, May. 25, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DATE NIGHT IN THE SPANISH KITCHEN: TAPAS & WINE
 

Flavorful Weekend NightsHere’s a unique idea that beats your normal “dinner and a movie.” Bring your special amore (or whatever affectionate little name you call each other!) to The Culinary Center for an evening of excellent culinary education, new friends and delicious Spanish Tapas.

Tapas means “small plates”, but, trust us, they’re not small in flavor! They’re well known for being beautiful individual plates of powerfully flavored foods. Our menu of fantastic Tapas that you’ll create alongside our Lead Chef Molly Flynn is one that can easily be recreated for a romantic evening at home with your honey (insert kissing sound here), or to show off at your next cocktail party.  

You’ll learn lots of essential culinary techniques as you help Chef Molly with some of the cooking for tonight’s sensational “small plates” such as Patatas Bravas with a Roasted Tomato Aioli, a popular tapas that’s available in in most every Spanish café like a peppery Ensalata de Salud, and more.  Then, you’ll don an apron and get a bit of hands-on cooking experience as you learn to make Gambas al Ajillo (garlic shrimp), a delicious shrimp salad that will be paired with a Spanish version of a buttery Chardonnay.  They’re all perfect for entertaining, and just the right size!

Not to worry, Chef Molly’s got a boozy sweet "small plate" up her sleeve to end this special date night class to go along with the final wine pairing of the evening.  Hey, it just might even include chocolate, too.  Ole!

(Tasting & Paired Wine)

Limited Hands On

Fri. 5/25/18   6:30-9:00 

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you! 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$75.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5053

Sat, May. 26, 2018 @ 10:00 AM
COOKWELL! COOKING FRESH FROM THE FARMERS' MARKET: THE FRESH FLAVORS OF SPRING
 

Cookwell

Save by using promo code lastminutedeal
Was $55   SAVE 10% w/promocode   NOW $49.50

It’s finally spring, and our local farmers are dusting off their tables and loading up their trucks with their delicious homegrown fruits and vegetables to sell at our local farmers' markets.

Anyone whos shopped at the farmers' market knows how easy it is to be seduced by tables full of colorful, farm-fresh produce.big juicy ripe tomatoes, piles of fresh ears of sweet corn, gorgeous shiny deep purple eggplants.  It can be a bit overwhelming. Not to mention that many dont know what to do with those beauties when they get them home.

This morning, experienced culinary instructor Katie Newell will show you exactly how its done by focusing on showing you how to prepare seasonal recipes.  You'll pick up some great cooking methods and techniques along the way, too. Katie will also give you the “skinny” on how to discover ways to recognize ripe produce by smells and textures.

The recipes taught will be totally dependent on what Katie finds at the Downtown Overland Park Farmers' Market that week!  When we are done, all you will need to do is take the recipes from todays class to your favorite farmers market, choose your treasures with confidence, and then create a beautiful fresh meal at home.  Easy-peasy! 

(Tasting)  

Demonstration Class

Sat. 5/26/18    10:00-12:30 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

4 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5160

Sat, May. 26, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION!
 

Junior Chefs Academy

Save by using promo code lastminutedeal
Was $50   SAVE 10% w/promocode   NOW $45.00

In this high hands-on, uber popular class, kids (ages 9-14) will learn the art of baking and decorating cupcakes from a Pro. Then, use their new design skills to compete for the “Ace of Cupcakes” Award!  

Experienced culinary instructor, Leighana Williams, who is also an expert baker, will teach kids the basic baking techniques like mixing, measuring, baking times and temps, and more as they make their cupcakes. Then, she’ll show them all kinds of ways to decorate them using icing, piping bags and special sweet little tricks of the trade. The designs ideas are endless!  

Finally, you’ll break into small teams and receive your team challenges; then get to work on your unique masterpieces!  

Prizes?  Of course!  We’ll have judges and everything! Loads of cupcake fun!

(Tasting & Take-Home Decorated Cupcakes)

Hands On

Sat. 5/26/18 10:00-1:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

7 openings available

$50.00

Leighana Williams

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5071

Sat, May. 26, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MORE SUSHI IN THE HOUSE!
 

Flavorful Weekend NightsIf you’re a sushi fan, here’s a perfect class to take your sushi-making skills up a notch. In Japanese we might title this class “Sushi Ni” (“Ni” means “#2”), because our focus in this class is about moving beyond the very basics of sushi.    

Tonight, it’s about some additional rolling techniques, tips on using sushi-building equipment, how to work with several varieties of fresh fish, and other techniques used by professional sushi chefs. 

You will work alongside an experienced Asian chef, and a real sushi pro, Chef Yvette Hirang, as she shows you how to roll thick rolls of sushi using full-sized Nori sheets to create Futo-Maki, then on to Caterpillar Rolls. Next, a pro-level Nigiri, and education on how to prepare an elaborate shrimp plate, how to slice tuna pieces, Dashi-Maki Tamago (say what?), and so much more.  

Chef Yvette will also teach a few tips on how to create beautiful garnishes using ordinary vegetables. Get ready to impress your friends and family!

(Tasting)

Hands On

Sat. 5/26/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

6 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5054

Wed, May. 30, 2018 @ 6:30 PM
'UP CLOSE & PERSONAL' IN THE KITCHEN: ADVANCED KNIFE SKILLS
 

Join us for a limited enrollment “up close and personal” 3-hour cooking class where you’ll enter into an intimate one-on-one cooking experience with a seasoned culinary instructor. It’s your chance to step behind the scenes and into the world of a culinary pro. Expect lots of hands-on time as you work alongside professional Chef Richard McPeake who will teach you all of the ins and outs of advanced knife skills.

Proper knife skills are the foundation for all cooking. When someone tells us they want to learn to cook, we immediately suggest that they take a a basic Knife Skills class. It’s that important. If you would like to up your game in the knife skills area OR you would like to add to what you have learned in our popular Knife Skills I01 class, then this is the class for you! (NOTE: There is no pre-req. required for this class.)

You will learn to use a boning knife and a paring knife as Chef Richard McPeake teaches you the skillful and professional way of fabricating a whole chicken. We’ll produce Chicken Breast Supremes, Chicken Tenders, Semi-Boneless Chicken Thighs and Legs, and we’ll practice the art of roll cutting and tourney, a classic fresh vegetable cut that many chefs still attempt to perfect!

In addition, we’ll discuss various types of boning knives and their uses, sharpening, storage and other important information. This is a full “hands-on” class under the supervision and tutelage of one of the best, Chef Richard McPeake. (You may bring your own boning knife/knives to class, or you may use ours.)

So what to do with all this chicken and vegetables you’ve masterfully cut during class, you say? Well, it would make sense that you would also learn how to make a proper Chicken Stock, now wouldn’t it? So, we’ll do that too!

Please note that alcoholic drinks will not be available during this class.

(Snacks)

Hands On

Wed. 5/30/18   6:30-9:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

8 openings available

$95.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5126

Wed, May. 30, 2018 @ 6:30 PM
HOW TO BUILD & COOK FROM A WELL-STOCKED PANTRY
 

Wouldn’t you love to know how to build a pantry and some cooking techniques and recipes that would make you a superstar in your kitchen?  Great chefs and savvy home cooks know that having certain staples in their pantry and fridge makes all the difference when it comes to turning out great weeknight meals and menus for entertaining on a moment’s notice. 

Join us for this informative class led by CCKC’s Lead Chef, and seasoned (see what we did there?) culinary professional, Molly Flynn, as she shares her secrets to simple, delicious meals you can make any night of the week, using what you have on hand. Pastas, grains, condiments, spices, and even some prepared goods to keep “at-hand-ready” to play starring roles in great weeknight family meals, or to impress last-minute dinner guests. Imagine the possibilities! 

Let’s learn how to dress up the basics, how to turn tonight’s leftovers into tomorrow’s dinner, and more. Plus, you’ll get lots of hands-on cooking time as Molly teaches essential culinary techniques such as basic knife skills, whisking, sautéing, measuring, searing, and more, while sharing her secrets to using the ingredients you have on hand as you create several simple, tasty dishes that you’ll use over and over again.  This is the stuff of real cooks, folks!

(Tastings)  

Demonstration Class

Wed. 5/30/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$60.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4906

Thu, May. 31, 2018 @ 6:30 PM
COOKWELL! GLORIOUS GRAIN-FREE & GLUTEN-FREE DESSERTS
 

Cookwell

NOTE: This class has been moved from Thu. 4/29.

If you have food allergies and digestive issues, desserts and sweet treats can sometimes be hard to navigate.  Sometimes it’s not easy being “that person” at the table who can’t eat everything your family and friends do. Tonight’s instructor, Jackie Caldwell, has found ways to bring some joy back into sweet goodies with really great recipes that are gluten-free and grain-free. 

Jackie Caldwell is an experienced culinary instructor, and understands better than others because she has lived the concept of healing yourself with food.  She’s excited to be sharing some of her favorite dessert recipes that taste great…..and the best part is that your family and friends will have no idea they are made with almond flour, cashew butter and all kinds of healthy ingredients. They’ll just know that they’re deeeelicious!

You’ll learn to make Scrumptious Chocolate Pie (with a nut crust and a surprise ingredient that adds the creamy to this dreamy pie), Paleo Nutter Butter Bars (bet you can’t eat just one!), tangy Lemon Bars, and Coconut Cookies that are da’ bomb. You’ll get to help Jackie prepare some of the recipes, too.  If I were you, I’d make sure you hide some of these mouthwatering goodies for yourself when you make them at home so your family doesn’t eat them all up. 

Join Jackie on her quest to make desserts available to those folks with food intolerances by providing incredible grain-free & gluten-free dessert options!

Please note that our kitchens work with gluten flours and other ingredients so this class would not be suitable for someone who cannot be in the same room/area where gluten is handled.

(Tasting)

Limited Hands On

 

Thurs. 5/31/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here.

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5145

Fri, Jun. 1, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MBQI: DATE NIGHT! A KICK-ASS STEAK & SEAFOOD DINNER FOR TWO!
 

Flavorful Weekend NightsYou’re in for a perfect date night as cooking twosomes work alongside one of our most popular instructors, Bruce Campbell, to learn and help prepare some fantastic recipes to create a beautiful dinner for two. 

You’ll learn a variety of cooking techniques such as sautéing, sous vide (what’s that? You’ll have to sign up to find out!).  We’ll discuss baking times and temperatures as we get a lesson on grilling too! 

Midwest Barbecue InstituteYou’ll help to prepare Seafood Chowder with Sweet Drop Biscuits, Beef Tenders with Steak Butter, Maryland-Style Crab Cakes served with fresh Chili Lime Aioli with Savory Potato Shingles and Glazed Carrots.  For dessert… Bruce will show off his skills as he demos a spectacular Chocolate Dark Rum Truffle Torte, right before your eyes.

Throughout this special evening, there will be samplings of red and white wines as Bruce explains how they pair perfectly with your tonight’s dishes.

(Tastings & Wine Pairings) 

Limited Hands On 

Fri. 6/1/18    6:30-9:00 

The class fee for this Couples class is $80 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you! 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. 

6 openings available

$80.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4975

Sat, Jun. 2, 2018 @ 10:00 AM
JCA: 'CUTTHROAT KITCHEN' WINNER CHEF SHANITA BRYANT'S FOOD TRUCK FAVORITES (ADULT/CHILD OPTION)
 

Junior Chefs AcademyKids (ages 9-14) get to cook with a Foodie TV Star! If you’re a die-hard foodie, you’ll probably recognize Chef Shanita from Alton Brown’s popular reality TV show “Cutthroat Kitchen” where she walked away as Champion and ‘last chef standing’ in 2014, along with a pile of cash and some serious bragging rights. Chef Shanita is a whiz in the kitchen and is excited to teach her own brand of culinary expertise in a down-home kind of way as she walks you through the recipes of some of Magnolia’s most popular dishes. 

Today, we celebrate some of the south’s world famous culinary traditions and highly flavorful recipes. She believes that food is only truly wonderful when you can taste the love that went into it!   These are recipes that are rooted in seasonal freshness and ethnic diversity while honoring southern traditions of combining the purest flavors, freshest ingredients, herbs and spices along with a Southern dash of culinary passion – plus, they’re just so darn good. 

She’ll introduce you to a variety of essential cooking techniques as she teaches you mouthwatering recipes starting with Red Velvet Waffles. (you heard me…..Red. Velvet. Waffles.), then you’ll move on to a southern classic of Shrimp & Creamy Sweet Potato Risotto. Yummy! 

Finally, we’ll end on a sweet note as Chef Shanita shows you how to prepare one of her famous southern dessert specialties – Super Quick Strawberry Shortcake. 

These are fabulous recipes that are destined to become some of your all-time favorites. Welcome to southern cooking at its’ best!

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you or you on behalf of another adult) would like to be seated with your child, including your child’s name please.) 

(Tasting)

Hands On

Sat. 6/2/18   10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

10 openings available

$60.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5142

Sat, Jun. 2, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! A GOURMET DATE NIGHT DINNER FOR TWO
 

Flavorful Weekend NightsIt’ll be all about “love in the kitchen” tonight as you and your honey learn to prepare …and assist with … a beautiful and romantic dinner for two. The candles are glowing, as we steam up our kitchen, just for you.

It’s hands-on all the way as you and your honey tie on an apron and get busy alongside experienced culinary instructor, Chef Jackie Wilson. We’ll start our inspiring evening by getting you in the mood as you enjoy a glass of wine and a fancy-schmancy appetizer made with phyllo dough.

Then, the cooking fun begins as you help prepare a sizzlin’ hot menu that includes one of Chef Jackie’s signature creations, a very unusual and interactive “Martini Shaker” Salad topped with Champagne Vinaigrette, and end with hand-rolled Chocolate Truffles, all designed around a main course of Seared Beef Filet with a savory Mushroom Pan Sauce, as well as Yukon Gold Potatoes and Sautéed Haricots Vert, a flavorful vegetable side dish. You’ll learn cooking techniques like sauté and how to perfect pan sauces.

Lots of interactive fun and a very unique date night with your special someone. And, here’s another hint from us to you: Registrations for this dinner will gain you many bonus points in the “Romance Department!” 

(Dinner)

Hands On

Sat. 6/2/18   6:30-9:00 

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you! 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$75.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5172

Sat, Jun. 2, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CARIBBEAN ISLAND ESCAPE-CRUISIN', BOOZIN' & COOKIN' WITH BRUCE!
 

Flavorful Weekend NightsThrow on an island shirt (if you dare), and get ready to embark on a special Caribbean cruise that’s a little bit “Love Boat” with a twinge of “Margaritaville” as Cruise Director, Bruce Campbell takes you on a “spirited” tour of his favorite ports of call. 

Bruce, the ‘Food and Beverage Guy’ with 25+ years in the restaurant business, is the perfect host for our evening of merriment – he’s an avid seafarer, and has personally taken a “boat-load” of cruises. 

As you set sail toward our first port of call, Bruce will entertain you with tales of his journeys and insight to the region’s various styles of rums and their luscious cocktails as he teaches delicious “island-y” concoctions like Cranberry Mojitos, Pineapple & Ginger Infusion, and Pain Killers.

Then, you’ll tie on an apron and get busy in the kitchen as you work in small groups and help Bruce prepare tonight’s Caribbean-inspired dishes.  He’ll teach essential culinary techniques like knife skills, the proper way to whisk (yes, it’s a thing), and more, as he shows you how to make an interesting Caramelized Pineapple Slaw with a spicy kick, Caribbean Rice & Peas (a staple with any Caribbean meal), Green Beans with fresh oranges and a flavorful homemade Sherry-Mustard Vinaigrette. For the entrée, Bruce will share his tips to making the perfect Jerk Chicken Skewers. To die for. You’ll end your Caribbean feast with a special pineapple dessert made with dark rum. Yeah, Mon. 

As you know, Caribbean food is a fusion of many different cuisines including Africa, Spanish, French, Dutch, and Indian. The aromas and tastes wafting from tonight’s dishes will definitely transport straight you to the islands!

This class is guaranteed to be a boatload of fun, so…come aboard…we’re expecting you! (Insert “The Love Boat” theme song and visualize walking up the gangplank to Captain Stubings’ welcoming smile…work with me here, will ya?)

(Dinner & Cocktail Tastings) 

Limited Hands On

Sat. 6/2/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

3 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4826

Sun, Jun. 3, 2018 @ 10:00 AM
(No Longer Avail.) MBQI: "CERTIFIED COMPETITION BBQ JUDGE' CLASS
 

Are you passionate about your BBQ?  Have you ever watched a BBQ cook-off and longed to sit in the judge's chairs? Well in order to get one of these coveted non-paying positions you have to become a Certified BBQ Judge … and you can do it in ONE DAY!  There are no special requirements other than this class.

You will be taught by a Kansas City BBQ Society approved expert instructor, who will teach this 4-hour class that covers all aspects of BBQ judging.  When the day is done, you will receive an official BBQ Judge Certification as well as an official CBJ Name Badge. Yes, this means that you will be completely ready to sit in that judge’s chair!

Today you’ll learn it all … competition formats, BBQ definition, characteristics to look for in each categories’ entries, how to score, competition rules and regulations, and much more. You will even go through a “mock” BBQ Competition that includes chicken, ribs, pork and brisket sample entries. What are you waiting for?

(Certification class, tastings, Official CBJ Certificate and Name Badge; bragging rights – no additional charge.)

(Lots of Tastings)  

Hands On

Sun. 6/3/18     10:00-2:00

$85 for KCBS members; $120 for non-members

 

For KCBS members:  You must call us 913-341-4455 and provide KCBS Member Number at time of registration to receive this discounted pricing of $85.

For non-members of KCBS:  Once registered at $120/person, you will receive a one-year membership to the KCBS and will receive the KCBS “ Bullsheet” which lists all competitions nationwide)

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!


0 openings available

$120.00

Mark Simmons

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5164

Sun, Jun. 3, 2018 @ 10:00 AM
THE ART OF THE TART - BOTH SWEET & SAVORY
 

Get ready for some baking fun as we explore the world of tarts … those perfectly contained treats that can be sweet or savory … creamy or fruit-filled … large or small … appetizers or desserts … made with oh-so-many different kinds of crusts! The skies the limit!

The culinary skills, techniques and cooking methods learned today will build a strong foundation of baking expertise. Working alongside culinary instructor Leighana Williams, you will practice important knife skills, learn proper measuring techniques, and how to temper chocolate as you make Chocolate Ganache.

Then, Leighana will show you how to make several different tarts such as a Tomato, Bacon and Corn Galette, a fresh summer Berry Tartlet  and a Pastry Cream and Chocolate Ganache Tart – all made from scratch. 

I don’t care who you are, that’s a whole lotta baking fun!

(Tasting & Take-Home Mini Tarts) 

Hands On

Sun. 6/3/18    10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$60.00

Leighana Williams

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5067

Sun, Jun. 3, 2018 @ 4:00 PM
MVD FROM 4/7: POP-UP SUPPER CLUB WITH CHEF SANDY DIGIOVANNI: SUNDAY DINNER WITH THE SOPRANO'S
 

Please note that this class was moved from Sat. 4/7. 

Even if you’ve never watched the HBO hit show, “The Soprano’s”, you can’t help but have heard the general story line from dinner and water cooler conversations as die-hard fans discussed this iconic family.  

Everyone knows that Artie Bucco owns a restaurant in New Jersey called “Nuovo Vesuvio” where members of the “family” and Tony’s wise-guy colleagues in the “waste management industry” are often seen dining on Arties’ fine Neopolitan cuisine. 

Tonight’s instructor, Sandy DiGiovanni, is one of our most popular instructors, and an expert Italian cook. You may recognize her name as a finalist from NBC’s “America’s Next Great Restaurant”.  She’s an engaging instructor who always teaches in a style that’s full of humor and fun. 

We’ll start off our special 3-hour class with a sweet & delicious Spritz Appertif, a quintessential happy hour cocktail of Rome that you’re gonna love. Then, we’ll dive into the cooking part of the class as Sandy works her special culinary magic  teaching basic techniques that will be used to recreate a genuine Italian dinner from the “old country” that we’re certain the likes of Tony, Paulie and Furio would approve of.  Yeah, we’re betting our bottom dollar that you will, too. Fuggedaboudit.  

Our fabulous menu will consist of classic Italian recipes just like the Soprano family wouda ate at Nuovo Vesuvio: a generous Antipasto Platter served family-style, followed by Carm’s Insalata Mista.  For our fantastic entrée, Braised Oxtails in Sunday Gravy Bolognese, that will be perfectly paired with a glass of Chianti (of course) and Garlicky Bitter Greens (so simple to make, and oh, so delicious) on the side.

We’ll end our Italian feast with one of Sandy’s family’s favorite dessert recipes – Pistachio Cake with Vanilla Buttercream served with a homemade Espresso Liqueur. (That’s right, homemade liqueur.)  

Wear your best mafia attire (if you dare) and join us for this special evening around a table full of great Italian food and new best friends. Capiche?

(Dinner & Paired Wines)

Limited Hands On 

Sun. 6/3/18   4:00-7:00

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

13 openings available

$95.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4996

Sun, Jun. 3, 2018 @ 6:00 PM
9-WEEK PRO SERIES I (DAY 1-KNIFE SKILLS)
 

Pro SeriesThis series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chefs' jacket, then join us.   

  •  Students are required to wear a white chefs' jacket to each class. (Available for purchase with 10% Pro Series student discount in our Kitchen Store™)

SUNDAYS beginning 6/3, 6/10, 6/17, 6/24, (skip 7/1), 7/8, 7/15, 7/22, 7/29, 8/5

6:00-9:00

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
  

Class 3: SEAFOOD

We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.
 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting. 
 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class. 
 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

 

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5013

Mon, Jun. 4, 2018 @ 10:00 AM
JCA 4-DAY CAMP: INTRODUCTION TO THE PASTRY ARTS (DAY 1)
 

Junior Chefs AcademyJunior Chefs (ages 9-14) will fall in love with this interesting 4-day Pastry Arts cooking camp.

Chef Jackie Wilson is a certified culinary instructor with 25 years of teaching experience …… plus, she’s lots of fun! She can’t wait to share her tips and secrets with budding chefs as she introduces them to the sweet world of pastry arts fundamentals.

Expect lots of hands-on time, and a whole bunch of fun, as Chef Jackie teaches the kids all of the culinary techniques they need to know to make incredible desserts like sugar cookies (with professional decorating), cream puffs and eclairs (with fabulous fillings), pies and tarts (with made-from-scratch crust), amazing chocolate creations, and so much more!

This awesome camp is sure to fill up fast, so sign up today!

NOTE: Lunch will not be provided with this class but do not fear, the kids will get to taste their creations and we’ll provide some snack foods.  

(Tastings & Take-Home Treats each day) 

Hands On

Mon. 6/4, Tue. 6/5, Wed. 6/6, Thu. 6/7    

10:00-2:00 

Series Fee: $260

CLASS DESCRIPTIONS

DAY 1: Cookie-Palooza!  

Making beautiful cookies is an art!  On our first day of camp, we’ll learn baking techniques like measuring, mixing methods, oven temps, and more when we prepare a versatile Sugar Cookie dough, and then use it to whip up several different varieties of cookies such as Sandwich Cookies, Jam-Filled Linzer Cookies, Pinwheels, and Cookie Lollipops!  Next, we will use cookie cutters to cut the dough into various shapes. And then, we will make Royal Icing and Chef Jackie will teach serious and useful cookie decorating techniques like piping, flooding, marbling and more that everyone will get to try when decorating their own colorful and unique cookies like a pro. Lots of hands-on cookie time! (Take-Home Cookies) 

 

DAY 2: Pies & Tarts Rule!

Our second day is all about classic homemade pies and tarts! Creating perfect pastries requires applying fundamental culinary techniques like rolling dough, cooking pastry cream, carving fruits, and more.  We will use these skills to make a variety of pastries including a cream pie, a hand pie, a tassie, a fruit tart and other fascinating delights. Preparing beautiful pastries is the true mark of a talented chef, and after this class, our young chefs will be well on their way! (Take-Home Mini Fruit Tart) 

 

DAY 3: French Pâte à Choux

On day three, young chefs will discover the wonders of Pâte à Choux – both sweet and savory. Plus, it’s fun to say! This versatile pastry dough is simple to make and one of the foundations of pastry-making. In today’s pastry lesson, we will learn (and practice) basic techniques to transform this dough into two sweet treats: fresh-made Cream Puffs with a fancy cream filling, and delicious Eclairs filled with an awesome pastry cream and topped with chocolate ganache. Then, we will try a savory version as we prepare a cheesy Gougere (who doesn’t love cheese?) with a Dipping Sauce, along with a filled mini cream puff appetizer. Ooh…fancy! Our young chefs’ chests will puff out in pride (see what we did there?) when they show off and share their pastry creations! (Take Home Cream Puffs) 


DAY 4: Chocolate Madness

On our final day of camp, we’ll learn, step-by-step, how to create classic desserts that feature everyone’s favorite ingredient - chocolate. (Duh) We’ll pull from the multitude of culinary techniques, including the importance of accurate measurements; proper equipment usage; oven and baking instructions; knife skills and safety; kitchen terminology, and other skills that we’ve learned in our other 3 days of camp.  We will put all of our newfound skills to use as we make a luscious Chocolate Lava Cake, rich Chocolate Ganache that will be transformed into Chocolate Truffles, and a sinfully good homemade Hot Fudge Sauce. Wow! What an incredible chocolate-y learning experience to end this sweet cooking camp!  (Take-Home Fudge Sauce & Truffles)

 Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

 

0 openings available

$260.00

Jacqueline Wilson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5026

Mon, Jun. 4, 2018 @ 6:30 PM
A GREAT BRITISH BAKING CLASS: SPANISH WINDTORTE
 

 Our first go at this class concept in January was an overwhelming success- not to mention, tons of fun!  So, we're going to do it again, and this time, we'll learn to make a very interesting cake creation!

Creating beautiful pastries requires applying fundamental cooking techniques. The art and science of pastry arts is an area of culinary knowledge that, once mastered, will influence your cooking skills beyond compare. 

In tonight’s class, expert pastry chef, Kris Koehler, will teach the techniques to create the perfect meringue, how to make a delicious Spanish Windtorte filled with an Orange Blossom Chantilly Cream and fresh berries. Once you have the basics down, you'll be set loose in teams to create meringue shells and the Chantilly cream filling. Don’t worry, we won’t forget Mary Berry’s precious fondant violets!  

When the baking is completed, each person will create their own signature Mini Spanish Windtorte, a billowy and retro cake, by piping, filling, assembling, and decorating their creation.

We’ll have judges in place to review your creations and they’ll decide who walks away with the prize. Prepare to be amazed at yourself! 

(Tasting)

Hands On

Mon. 6/4/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

11 openings available

$65.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5013

Tue, Jun. 5, 2018 @ 10:00 AM
JCA 4-DAY CAMP: INTRODUCTION TO THE PASTRY ARTS (DAY 2)
 

Junior Chefs AcademyJunior Chefs (ages 9-14) will fall in love with this interesting 4-day Pastry Arts cooking camp.

Chef Jackie Wilson is a certified culinary instructor with 25 years of teaching experience …… plus, she’s lots of fun! She can’t wait to share her tips and secrets with budding chefs as she introduces them to the sweet world of pastry arts fundamentals.

Expect lots of hands-on time, and a whole bunch of fun, as Chef Jackie teaches the kids all of the culinary techniques they need to know to make incredible desserts like sugar cookies (with professional decorating), cream puffs and eclairs (with fabulous fillings), pies and tarts (with made-from-scratch crust), amazing chocolate creations, and so much more!

This awesome camp is sure to fill up fast, so sign up today!

NOTE: Lunch will not be provided with this class but do not fear, the kids will get to taste their creations and we’ll provide some snack foods.  

(Tastings & Take-Home Treats each day) 

Hands On

Mon. 6/4, Tue. 6/5, Wed. 6/6, Thu. 6/7    

10:00-2:00 

Series Fee: $260

CLASS DESCRIPTIONS

DAY 1: Cookie-Palooza!  

Making beautiful cookies is an art!  On our first day of camp, we’ll learn baking techniques like measuring, mixing methods, oven temps, and more when we prepare a versatile Sugar Cookie dough, and then use it to whip up several different varieties of cookies such as Sandwich Cookies, Jam-Filled Linzer Cookies, Pinwheels, and Cookie Lollipops!  Next, we will use cookie cutters to cut the dough into various shapes. And then, we will make Royal Icing and Chef Jackie will teach serious and useful cookie decorating techniques like piping, flooding, marbling and more that everyone will get to try when decorating their own colorful and unique cookies like a pro. Lots of hands-on cookie time! (Take-Home Cookies) 

 

DAY 2: Pies & Tarts Rule!

Our second day is all about classic homemade pies and tarts! Creating perfect pastries requires applying fundamental culinary techniques like rolling dough, cooking pastry cream, carving fruits, and more.  We will use these skills to make a variety of pastries including a cream pie, a hand pie, a tassie, a fruit tart and other fascinating delights. Preparing beautiful pastries is the true mark of a talented chef, and after this class, our young chefs will be well on their way! (Take-Home Mini Fruit Tart) 

 

DAY 3: French Pâte à Choux

On day three, young chefs will discover the wonders of Pâte à Choux – both sweet and savory. Plus, it’s fun to say! This versatile pastry dough is simple to make and one of the foundations of pastry-making. In today’s pastry lesson, we will learn (and practice) basic techniques to transform this dough into two sweet treats: fresh-made Cream Puffs with a fancy cream filling, and delicious Eclairs filled with an awesome pastry cream and topped with chocolate ganache. Then, we will try a savory version as we prepare a cheesy Gougere (who doesn’t love cheese?) with a Dipping Sauce, along with a filled mini cream puff appetizer. Ooh…fancy! Our young chefs’ chests will puff out in pride (see what we did there?) when they show off and share their pastry creations! (Take Home Cream Puffs) 


DAY 4: Chocolate Madness

On our final day of camp, we’ll learn, step-by-step, how to create classic desserts that feature everyone’s favorite ingredient - chocolate. (Duh) We’ll pull from the multitude of culinary techniques, including the importance of accurate measurements; proper equipment usage; oven and baking instructions; knife skills and safety; kitchen terminology, and other skills that we’ve learned in our other 3 days of camp.  We will put all of our newfound skills to use as we make a luscious Chocolate Lava Cake, rich Chocolate Ganache that will be transformed into Chocolate Truffles, and a sinfully good homemade Hot Fudge Sauce. Wow! What an incredible chocolate-y learning experience to end this sweet cooking camp!  (Take-Home Fudge Sauce & Truffles)

 Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Jacqueline Wilson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5013

Wed, Jun. 6, 2018 @ 10:00 AM
JCA 4-DAY CAMP: INTRODUCTION TO THE PASTRY ARTS (DAY 3)
 

Junior Chefs AcademyJunior Chefs (ages 9-14) will fall in love with this interesting 4-day Pastry Arts cooking camp.

Chef Jackie Wilson is a certified culinary instructor with 25 years of teaching experience …… plus, she’s lots of fun! She can’t wait to share her tips and secrets with budding chefs as she introduces them to the sweet world of pastry arts fundamentals.

Expect lots of hands-on time, and a whole bunch of fun, as Chef Jackie teaches the kids all of the culinary techniques they need to know to make incredible desserts like sugar cookies (with professional decorating), cream puffs and eclairs (with fabulous fillings), pies and tarts (with made-from-scratch crust), amazing chocolate creations, and so much more!

This awesome camp is sure to fill up fast, so sign up today!

NOTE: Lunch will not be provided with this class but do not fear, the kids will get to taste their creations and we’ll provide some snack foods.  

(Tastings & Take-Home Treats each day) 

Hands On

Mon. 6/4, Tue. 6/5, Wed. 6/6, Thu. 6/7    

10:00-2:00 

Series Fee: $260

CLASS DESCRIPTIONS

DAY 1: Cookie-Palooza!  

Making beautiful cookies is an art!  On our first day of camp, we’ll learn baking techniques like measuring, mixing methods, oven temps, and more when we prepare a versatile Sugar Cookie dough, and then use it to whip up several different varieties of cookies such as Sandwich Cookies, Jam-Filled Linzer Cookies, Pinwheels, and Cookie Lollipops!  Next, we will use cookie cutters to cut the dough into various shapes. And then, we will make Royal Icing and Chef Jackie will teach serious and useful cookie decorating techniques like piping, flooding, marbling and more that everyone will get to try when decorating their own colorful and unique cookies like a pro. Lots of hands-on cookie time! (Take-Home Cookies) 

 

DAY 2: Pies & Tarts Rule!

Our second day is all about classic homemade pies and tarts! Creating perfect pastries requires applying fundamental culinary techniques like rolling dough, cooking pastry cream, carving fruits, and more.  We will use these skills to make a variety of pastries including a cream pie, a hand pie, a tassie, a fruit tart and other fascinating delights. Preparing beautiful pastries is the true mark of a talented chef, and after this class, our young chefs will be well on their way! (Take-Home Mini Fruit Tart) 

 

DAY 3: French Pâte à Choux

On day three, young chefs will discover the wonders of Pâte à Choux – both sweet and savory. Plus, it’s fun to say! This versatile pastry dough is simple to make and one of the foundations of pastry-making. In today’s pastry lesson, we will learn (and practice) basic techniques to transform this dough into two sweet treats: fresh-made Cream Puffs with a fancy cream filling, and delicious Eclairs filled with an awesome pastry cream and topped with chocolate ganache. Then, we will try a savory version as we prepare a cheesy Gougere (who doesn’t love cheese?) with a Dipping Sauce, along with a filled mini cream puff appetizer. Ooh…fancy! Our young chefs’ chests will puff out in pride (see what we did there?) when they show off and share their pastry creations! (Take Home Cream Puffs) 


DAY 4: Chocolate Madness

On our final day of camp, we’ll learn, step-by-step, how to create classic desserts that feature everyone’s favorite ingredient - chocolate. (Duh) We’ll pull from the multitude of culinary techniques, including the importance of accurate measurements; proper equipment usage; oven and baking instructions; knife skills and safety; kitchen terminology, and other skills that we’ve learned in our other 3 days of camp.  We will put all of our newfound skills to use as we make a luscious Chocolate Lava Cake, rich Chocolate Ganache that will be transformed into Chocolate Truffles, and a sinfully good homemade Hot Fudge Sauce. Wow! What an incredible chocolate-y learning experience to end this sweet cooking camp!  (Take-Home Fudge Sauce & Truffles)

 Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Jacqueline Wilson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5110

Wed, Jun. 6, 2018 @ 6:30 PM
A LESSON IN SEARED MEATS & PAN SAUCES
 

Searing meat is 100% about building flavor. The meat hits the scorching hot pan and the surface instantly begins to caramelize.  When this meat and that flavor that comes with it from the pan hits a stew or braise or roast, we’re talkin’ deep savory flavor (called umami) that we crave on a cellular level…the one that makes us want to lick our plates. 

You’ll learn how to do it from a consummate professional, Chef Richard McPeake. Together, we will learn a “pooling” sauce, a nappe Sauce and a Balsamic Butter Glaze as we test our skills and make Pork Marsala, Turkey Smitane, and Beef Tips with Balsamic Butter Glaze......and Bacon! And then there are quick sauces you can make from that pan, as well - these will make you wanna slap your granny!  You heard me.

(Tasting)

Hands On

Wed. 6/6/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5013

Thu, Jun. 7, 2018 @ 10:00 AM
JCA 4-DAY CAMP: INTRODUCTION TO THE PASTRY ARTS (DAY 4)
 

Junior Chefs AcademyJunior Chefs (ages 9-14) will fall in love with this interesting 4-day Pastry Arts cooking camp.

Chef Jackie Wilson is a certified culinary instructor with 25 years of teaching experience …… plus, she’s lots of fun! She can’t wait to share her tips and secrets with budding chefs as she introduces them to the sweet world of pastry arts fundamentals.

Expect lots of hands-on time, and a whole bunch of fun, as Chef Jackie teaches the kids all of the culinary techniques they need to know to make incredible desserts like sugar cookies (with professional decorating), cream puffs and eclairs (with fabulous fillings), pies and tarts (with made-from-scratch crust), amazing chocolate creations, and so much more!

This awesome camp is sure to fill up fast, so sign up today!

NOTE: Lunch will not be provided with this class but do not fear, the kids will get to taste their creations and we’ll provide some snack foods.  

(Tastings & Take-Home Treats each day) 

Hands On

Mon. 6/4, Tue. 6/5, Wed. 6/6, Thu. 6/7    

10:00-2:00 

Series Fee: $260

CLASS DESCRIPTIONS

DAY 1: Cookie-Palooza!  

Making beautiful cookies is an art!  On our first day of camp, we’ll learn baking techniques like measuring, mixing methods, oven temps, and more when we prepare a versatile Sugar Cookie dough, and then use it to whip up several different varieties of cookies such as Sandwich Cookies, Jam-Filled Linzer Cookies, Pinwheels, and Cookie Lollipops!  Next, we will use cookie cutters to cut the dough into various shapes. And then, we will make Royal Icing and Chef Jackie will teach serious and useful cookie decorating techniques like piping, flooding, marbling and more that everyone will get to try when decorating their own colorful and unique cookies like a pro. Lots of hands-on cookie time! (Take-Home Cookies) 

 

DAY 2: Pies & Tarts Rule!

Our second day is all about classic homemade pies and tarts! Creating perfect pastries requires applying fundamental culinary techniques like rolling dough, cooking pastry cream, carving fruits, and more.  We will use these skills to make a variety of pastries including a cream pie, a hand pie, a tassie, a fruit tart and other fascinating delights. Preparing beautiful pastries is the true mark of a talented chef, and after this class, our young chefs will be well on their way! (Take-Home Mini Fruit Tart) 

 

DAY 3: French Pâte à Choux

On day three, young chefs will discover the wonders of Pâte à Choux – both sweet and savory. Plus, it’s fun to say! This versatile pastry dough is simple to make and one of the foundations of pastry-making. In today’s pastry lesson, we will learn (and practice) basic techniques to transform this dough into two sweet treats: fresh-made Cream Puffs with a fancy cream filling, and delicious Eclairs filled with an awesome pastry cream and topped with chocolate ganache. Then, we will try a savory version as we prepare a cheesy Gougere (who doesn’t love cheese?) with a Dipping Sauce, along with a filled mini cream puff appetizer. Ooh…fancy! Our young chefs’ chests will puff out in pride (see what we did there?) when they show off and share their pastry creations! (Take Home Cream Puffs) 


DAY 4: Chocolate Madness

On our final day of camp, we’ll learn, step-by-step, how to create classic desserts that feature everyone’s favorite ingredient - chocolate. (Duh) We’ll pull from the multitude of culinary techniques, including the importance of accurate measurements; proper equipment usage; oven and baking instructions; knife skills and safety; kitchen terminology, and other skills that we’ve learned in our other 3 days of camp.  We will put all of our newfound skills to use as we make a luscious Chocolate Lava Cake, rich Chocolate Ganache that will be transformed into Chocolate Truffles, and a sinfully good homemade Hot Fudge Sauce. Wow! What an incredible chocolate-y learning experience to end this sweet cooking camp!  (Take-Home Fudge Sauce & Truffles)

 Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Jacqueline Wilson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5146

Thu, Jun. 7, 2018 @ 6:30 PM
GIRLS NIGHT OUT! MIDWEST BBQ INSTITUTE: GRILLS GONE WILD....ITALIAN-STYLE!
 

Midwest BBQ Institute“Selvaggio!” in Italian means “go crazy!”  So, this won’t be an “ordinary” girls’ night out.  Grab your girlfriends, and be prepared for something different, and fun! 

Tonight’s recipes will be inspired by Italian cuisine featuring fresh ingredients and grilled specialties.  The one and only Bruce Campbell, an award-winning BBQ Pro, hosts this interactive crazy girls on the grill event!

Let’s start with a unique cocktail (duh!) … perhaps an Aperol Spritz? Then, we’ll don an apron (Hey, why don’t you bring your cutest apron with you!) and cook alongside this consummate professional as you learn the basics of grilling, including fire-building, heat zones, checking for doneness, gas versus coal grilling, etc.  (Don’t worry … there won’t be any tests, and there won’t be any butt-slapping or burping … this is a GIRL’S grilling class!) It’s a fun and informative approach to a cooking class with some humor thrown in … all in a laid-back style. Oh yes, and you’ll learn to cook some great Italian-inspired grilled dishes featuring fresh ingredients, too!

We’ll start off with Antipasto Skewers and a gorgeous Panzanella Salad. Then, on to our grilled entrée, Chicken Diavolo served with Fire-Roasted Potatoes and Grilled Zucchini & Ricotta. Finally, we’ll make Grilla-misu! You heard me.

Those of you know Bruce already know that he just HAS to live up to his nickname (“The Beverage Dude”), so you’ll taste and discuss Italian wine and learn to make an Italian Amaretto Sour that you’ll definitely want to serve up at your next girlie gathering.

(Dinner)

Hands On

Thu. 6/7/18    6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5182

Fri, Jun. 8, 2018 @ 11:00 AM
'POP-UP' LUNCH AT THE CCKC
 
School's Out!!  And we're celebrating it with a Pop-Up Lunch at The Culinary Center of Kansas City on Friday, June 8!

Everyone is welcome to join us for sure...but if you're a teacher it's your special day because we have a special Teacher Appreciation Deal for YOU!! Show your school ID and get your lunch for $10 (instead of $12.95)!  (You'll need to pay the day of the lunch - and not register here online. Give us a call to reserve a table if you have a big group of teacher pals coming .... and we hope you do!)

Head to Downtown Overland Park between 11:00 a.m. and 1:00 p.m. for our "open to the public" Pop-Up Lunch.  You can register (and pay) in advance here if you like and avoid the line that day OR you can just walk-in that day. Give us a call at 913/341.4455 ahead of time if you’re a party of 6+, so we can reserve a spot big enough for your group.

Schools Out! Menu

It's Back....Our Ever Popular
Victoria's Chicken Enchilada Casserole

TexMex Salad

Tres Leches Cake

$12.95+tax

 ~~~~

* We can serve lunch "to go" if you like.

* Stop by and take some home for dinner if you like also.

See you on Friday, June 8.


Attending with others who registered separately?
Just make a note in the "Comments" box at checkout
letting us know who you will be sitting with and your arrival time.
  If you know your total number in your party that would be swell too.

Get our next Pop-Up Lunch on your calendar now.
Friday, July 27
check back for a menu soon!

$12.95

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5086

Fri, Jun. 8, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! JAMBALAYA & OTHER BEAUTIFUL BAYOU SPECIALTIES
 

Flavorful Weekend NightsBayou or “Cajun” cuisine is one of the more recognized and celebrated cuisines of our culture and represents a way of life to many folks in the South. It has taken on the best of Spanish, Creole, and French influences over time to become one of the most interesting cuisines of our culture.

Tonight, you’re in for a real treat because your experienced instructor, Chef Shanita Bryant, is a southern-cooking rock star! If you’re a die-hard foodie, you’ll probably recognize Chef Shanita from Alton Brown’s popular reality TV show “Cutthroat Kitchen” where she walked away as Champion and ‘last chef standing’ in 2014, along with a pile of cash, and some serious bragging rights.

Chef Shanita is a whiz in the kitchen, and is excited to teach her own brand of culinary expertise in a down-home kind of way as she walks you through the recipes of some iconic Cajun dishes. We’ll start us off with some awesome appetizers: Sausage and Sweet Potato Stuffed Mushrooms. Then, Chef will teach more culinary techniques like whisking, the proper way to measure, basic knife skills, and more as you make two Classic Green Salads, versatile enough for any type of dinner party or gathering, accompanied by a homemade dressing. 

Our main entrée is none other than the ever-popular Chicken, Sausage and Pork Jambalaya. Jambalaya, much like Gumbo, is one of those dishes that everybody claims to have some secret ingredient for … or some process that is “uniquely” theirs! Rounding out our menu is a fresh Peach Cobbler, a quick recipe that will delight your family and friends. Topping off our cobbler will be a tasty homemade Buttermilk Ice Cream. Ayee!  You’ll get to work alongside Chef Shanita and help prepare some of tonight’s dishes, too.

It’s going to be a delightful Friday evening on the Bayou … won’t you join us?

(Tasting)

Limited Hands On

Fri. 6/8/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

9 openings available

$75.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5111

Fri, Jun. 8, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! "TWO IF BY SEA" - COUPLES COOK UPSCALE SURF & TURF
 

Flavorful Weekend NightsJoin us for a fun night of hands-on cooking as you and your honey work with small groups under the tutelage of Executive Chef Richard McPeake. 

We’ll start with a new twist on a legend – a Grilled Caesar Salad with Parmesan Tuiles.  Then, we will learn about pan searing as we make Burgundy Rubbed Tenderloin Medallions with Roasted Asparagus.  Not to be outdone, of course, by a lesson in butter poaching seafood with Thyme Butter Poached Scallops served with a Risotto Milanese.

If that doesn’t woo you, then think about a quick lesson in homemade ice cream making as we craft a smoooooth Balsamic Vanilla Bean Ice Cream.

(Dinner)

Hands On

Fri. 6/8/18   6:30-9:00 

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you! 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

8 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5108

Sat, Jun. 9, 2018 @ 10:00 AM
FULL-DAY BREADMAKING 101
 

Culinary instructor and kick-butt bread baker, Paul McCool, will take the mystery out of breadmaking and start you on the road to becoming someone who doesn’t glaze over at the sight of a packet of yeast. Yeah….we’re talking to you. 

In this class, you will learn about flours, yeasts, salt, sugars, methods and types of loaves, in addition to basic bread making techniques. You will actually mix and knead your own handcrafted bread to take home and finish baking. That way you will get to enjoy that great smell of fresh baked bread in your own house! You’re welcome. Now, don’t loaf, sign up!

(Lunch & Take-Home, Ready-to-Bake Dough)

Hands On

Sat. 6/9/18   10:00-3:00

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

11 openings available

$70.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5153

Sat, Jun. 9, 2018 @ 10:00 AM
(Class added on 6/18) LOVE YOUR INSTANT POT-DEMYSTIFYING THE ART OF ELECTRIC PRESSURE COOKING
 

NOTE: Due to overwhelming demand, another class has been added on Mon. 6/18.  Please visit that class on the calendar to register. Thank you! 

Are you feeling under pressure?  Let's make sure it’s dinner…and not YOU!

Learning electric pressure cooking fundamentals (and, yes, that includes the Instant Pot!) can totally change your life. Gone are the days of Grandma's hissing, rattling, (scary!) stove-top pressure cooker.  Electric pressure cookers of today are making a huge comeback in popularity, and there are many reasons why they are here to stay!

Join our special guest and expert EPC cooking instructor, Chef Alli Winter, in our kitchen to experience how and why this life-changing small appliance deserves serious consideration, as well as why it should be rescued from the small appliance graveyard in your basement.  (You know who you are!)

Though Chef Alli herself was very skeptical at first, cooking with an electric pressure cooker has totally changed the way she keeps her hungry family full and satisfied…and she can make these things happen in a fraction of the time.  A whole new world of delicious grains, beans, soups, pastas, and meats, are right at your fingertips.   Come see for yourself.  

Chef Alli will break down the various parts and functions of an electric pressure cooker and will demonstrate each of the recipes from start to finish.  Yes, there will be tastings and detailed recipes for you.  We wouldn’t have it any other way. 

She’ll teach using recipes such as Easiest Ever Hard-Boiled Eggs (you'll never make them any other way), Homemade No-Peel Applesauce, and 5-Minute Mac and Cheese with Kielbasa.  

Take this class for a life changing approach to making dinner. Be prepared to take lots of notes because Chef Alli knows her EPCs!

(Tasting)

Demonstration Class

Sat. 6/9/18   10:00-12:30

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$55.00

Alli Winter

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5185

Sat, Jun. 9, 2018 @ 1:30 PM
(Class added on 6/18) LOVE YOUR INSTANT POT-DEMYSTIFYING THE ART OF ELECTRIC PRESSURE COOKING
 

NOTE: Due to overwhelming demand, we have added a 3rd class on Mon. 6/18. Please visit that date on the calendar to register. Thank you!

Are you feeling under pressure?  Let's make sure it’s dinner…and not YOU!

Learning electric pressure cooking fundamentals (and, yes, that includes the Instant Pot!) can totally change your life. Gone are the days of Grandma's hissing, rattling, (scary!) stove-top pressure cooker.  Electric pressure cookers of today are making a huge comeback in popularity, and there are many reasons why they are here to stay!

Join our special guest and expert EPC cooking instructor, Chef Alli Winterin our kitchen to experience how and why this life-changing small appliance deserves serious consideration, as well as why it should be rescued from the small appliance graveyard in your basement.  (You know who you are!)

Though Chef Alli herself was very skeptical at first, cooking with an electric pressure cooker has totally changed the way she keeps her hungry family full and satisfied…and she can make these things happen in a fraction of the time.  A whole new world of delicious grains, beans, soups, pastas, and meats, are right at your fingertips.   Come see for yourself.  

Chef Alli will break down the various parts and functions of an electric pressure cooker and will demonstrate each of the recipes from start to finish.  Yes, there will be tastings and detailed recipes for you.  We wouldn’t have it any other way. 

She’ll teach using recipes such as Easiest Ever Hard-Boiled Eggs (you'll never make them any other way), Homemade No-Peel Applesauce, and 5-Minute Mac and Cheese with Kielbasa.  

Take this class for a life changing approach to making dinner. Be prepared to take lots of notes because Chef Alli knows her EPCs!

(Tasting)

Demonstration Class

Sat. 6/9/18   1:30-4:00

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

1 opening available

$55.00

Alli Winter

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5148

Sat, Jun. 9, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE: BAD ASS SATURDAY NIGHT BBQ TACO PARTY!
 

Flavorful Weekend NightsSummer is in full swing, so it’s the perfect time to gather your besties and fire up the grill for a night of festive grilled tacos and cool south-of the-border libations! 

Join Bruce Campbell as he shows you how to make BBQ tacos at home.  Not only is Bruce an experienced culinary instructor, he also just happens to be an award-winning BBQ pro, plus, he’s lots of fun, so you’re in for a treat!   

Midwest BBQ InstituteHe’ll teach loads of essential grilling techniques as he shows you how to make grilled BBQ Chicken, Pulled Pork, and Fish. Next, you’ll learn some incredibly flavorful fillings, sauces and salsas like Fire Roasted Peppers & Onions, homemade Baja BBQ Sauce, Chipotle Lime Aioli, and Grilled Guacamole (say what?), Refried Beans with Queso Fresco, Pineapple Slaw, and more, that will take your taco creations over the top. Whoa. Throughout the evening, you’ll get some hands-on cooking and grilling time next to Bruce as you help prepare some of tonight’s fantastic recipes.

No summer party would be complete without partaking in adult beverages, right?  So, Bruce (aka The Food & Beverage Guy) will show off his cocktail skills as he makes Margarita Classico and a special Frozen Watermelon Margarita that you’ll get to taste. 

Wear your favorite sombrero – we’ll provide plenty of napkins and lots of taco-licious grilling fun!  What a fun way to spend a Saturday evening!

(Dinner)

Limited Hands On

Sat. 6/9/18   6:30-9:00  

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

 

 

15 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5112

Sun, Jun. 10, 2018 @ 10:00 AM
MIDWEST BBQ INSTITUTE: THE "ART OF SMOKOLOGY"-SMOKING 101
 

Midwest BBQ InstituteA staple in our Midwest BBQ Institute™ line-up, this class is the best there is! Let the “Smoke Fest” begin as you join competition champion and accomplished chef, Richard McPeake (a/k/a Educator of “Que”), as he shares his extensive experience in this very special power-packed 4-hour class.

Whether you think you’re pretty good, or you don’t know a thing, this class is GUARANTEED to take you to a whole new level. Covers all the basics of backyard smoking so you’ll learn the secrets to perfect BBQ: use of a smoker and how they work; various fuels; types of wood; matching wood with foods; product identification; meat selection; trimming ribs, pork and briskets; time and temperature; proper techniques of smoking; developing “smoke ring” and “bark,” how and when to apply a rub; when, why and how to use a mop; making a dry rub; the four “flavor” stages; sauce testing; proper pork shredding techniques; what to look for in BBQ from start to finish; and discussions of BBQ regions.

You’ll learn, step-by-step, some incredible recipes that you can recreate at home with confidence: Smoked Crimini Mushrooms with Sun-Dried Tomato Pesto and Gorgonzola, Award-Winning RibStars® Baby Back Ribs, “Rub Me Tender”® Brisket & Burnt Ends, Twice-Smoked Pulled Pork, and BBQ Spiced Smoked Italian Sausage.

Folks, this is the quintessential class on smoking! Prepare to take lots of notes! 

(Tasting) 

Demonstration Class

Sun. 6/10/18    10:00-2:00 

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$95.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4976

Sun, Jun. 10, 2018 @ 11:00 AM
JUNIOR CHEFS ACADEMY: 'ROCK 'N ROLL' SUSHI PARTY! (ADULT/CHILD OPTION)
 

Junior Chefs AcademyLet’s roll out a good time with a Sushi Party!  Today, junior chefs (ages 9-14) will work alongside Chef Yvette Hirang as she breaks out the chopsticks and shows us how to get “rolling” and learn all about making sushi: how to create different types of rolls, how to steam the rice, the use of wasabi, techniques of hand-rolling and more. We’ll try our hand at recipes such as: California Roll, Veggie Temaki, and Ahi Tuna Maki. Oishii! (That means “yummy” in Japanese!)

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you or you on behalf of another adult) would like to be seated with your child, including your child’s name please.) 

(Tasting)

Hands On

Sun. 6/10/18   11:00-1:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

0 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5089

Sun, Jun. 10, 2018 @ 4:30 PM
COOKWELL! LOSE WEIGHT & FEEL GREAT!
 

CookwellIt’s time to lose weight and feel great right!  If the answer is a resounding YES, then a new way of eating could be the spark that you need to bring about the change you’re looking for in your health. 

Did you know that if you suffer from conditions such as autoimmune disease, skin issues, chronic pain and inflammation, the foods you eat could be the root cause of your issues and could be affecting your symptoms in a very negative way. There are ways to eat that assist in eliminating the foods that cause the most cravings, digestive issues, and spikes in blood sugar. And, tonight’s instructor, Jackie Caldwell, will teach you how eye-opening it can be to watch what happens to your body when you eat well!  

Jackie is an experienced instructor, and holistic nutritionist, and she knows firsthand what eating the wrong foods can do to your body.  She recovered from severe ulcerative colitis 10 years ago and stays in remission by eating a real, whole food diet.  She knows what she’s talking about, and will teach you how to follow the plan so that you can start healing your body, too!  The recipes you’ll learn in this class make a complete meal taste great, and your family will love these dishes, too…..promise!

We’ll begin our informative 3-hour class by learning how to make a creamy Kale & Artichoke Dip. Then, move on to our fabulous entrée, Spicy Steak Fajitas served with Garlic Cauliflower Mashed “Potatoes” (Yep, cauliflower!  And, it’s soooo good. You’ll see.), and a nutritious Veggie Frittata. Don’t worry, the style of eating includes sweet treats, and you’ll get to help prepare Frozen Banana Ice Cream, a mouthwatering dessert featuring dates, cinnamon, and nutmeg that’s lip-smacking good! 

Along the way, Jackie will discuss how to create a diet plan that's right for you and answer all of your burning questions. 

(Tasting)

Limited Hands On

Sun. 6/10/18  4:30-7:30   

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here. 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

9 openings available

$60.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4996

Sun, Jun. 10, 2018 @ 6:00 PM
9-WEEK PRO SERIES I (DAY 2-MEATS)
 

Pro SeriesThis series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chefs' jacket, then join us.   

  •  Students are required to wear a white chefs' jacket to each class. (Available for purchase with 10% Pro Series student discount in our Kitchen Store™)

SUNDAYS beginning 6/3, 6/10, 6/17, 6/24, (skip 7/1), 7/8, 7/15, 7/22, 7/29, 8/5

6:00-9:00

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
  

Class 3: SEAFOOD

We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.
 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting. 
 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class. 
 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4977

Mon, Jun. 11, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOKING AROUND THE WORLD! (DAY 1-ITALIAN)
 

 Junior Chefs AcademyOnce June hits, the summer activities are well under way, and the sooner you register for this series, the sooner you’ll be able to relax knowing you will be well educated and have fun on this culinary trip around the globe this week! 

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.   They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

I’d sign up for this global “tour”, and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

(Lunch)

Hands On

Mon. 6/11, Tues. 6/12, Wed. 6/13, Thurs. 6/14  10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1:  Italian  Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

 

Day 2:  Asian Hop on the Orient Express ‘cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!  

 

Day 3: Mexican On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

 

Day 4:  Good Ole’ American  Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

4 openings available

$240.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4981

Mon, Jun. 11, 2018 @ 10:00 AM
JCA 4-DAY CAMP: PASTRY ARTS FUNDAMENTALS-DAY 1 PATE A CHOUX)
 

 Junior Chefs (ages 9-14) are in for a sweet treat in this BRAND NEW 4-Day Pastry Arts cooking camp.

Junior Chefs Academy

Experienced culinary instructor, Kris Koehler, who also happens to be an expert pastry chef…..plus, she’s lots of fun! She’s so excited to share her tips and secrets with kids as they learn to make perfect pastries in this interesting camp.

Expect lots of hands-on time and and an uber amount of fun as Chef Kris teaches techniques like whisking, measuring, how to use a pastry bag, baking tips and so much more as you learn fabulous desserts like Sweet & Savory Pate a Choux, Cream Puffs, ginormous Triple Chocolate Cookies, fancy-schmancy Pavlova and Meringues, an incredibly tasty Flourless Chocolate Torte, and so much more! 

This sweet camp is sure to fill up fast!  If I were you, I wouldn’t wait to sign up!

NOTE: Lunch will not be provided with this class but do not fear, the kids will get to taste their creations and we’ll provide some snack foods. 

(Tastings & Take-Home Treats Each Day)

Hands On

Mon. 6/11, Tue. 6/12, Wed. 6/13, Thu. 6/14     10:00-2:00

Series Fee: $260 

CLASS DESCRIPTIONS

DAY 1: Pâte à Choux & Fancy Fillings  We’ll enter our first day into the world of pastry arts with a lesson in sweet & savory applications of pâte à choux.  This versatile dough is one of the foundations of classic pastry-making and is surprisingly easy to prepare. From it you’ll learn tips and techniques to work with it to create homemade Cream Puffs – one with Chantilly Cream; the other a savory cheesy version (Yum!), Eclairs filled with Pastry Cream & Ganache, and Gougère with a Dipping Sauce.  Won’t you be a fancy pants! (Take-Home Cream Puffs & Eclairs)  

DAY 2: Cookie Day!   Day two is a full-on cookie-palooza! We’ll learn baking techniques like mixing, measuring, oven temps, and more when we whip up several different varieties such as Shortbread, big ‘ol Triple Chocolate Cookies, and Peanut Butter Cookies, plus we’ll learn to make a versatile Sugar Cookie recipe and then use cookie cutters to cut your dough into various shapes. Next, you’ll make Royal Icing and Chef Kris will teach you serious and useful cookie decorating techniques like piping, glazing and more that you’ll try your hand at when decorating your own colorful and unique cookies like a pro. Lots of hands-on cookie time! (Take-Home Cookies)  

DAY 3: French Desserts Our third day is all about French baking FUN as you make delicious desserts that are simple and enjoyable to make! Creating beautiful pastries requires applying fundamental baking techniques like mixing, measuring, whisking, knife skills, and more to create light & airy Meringue Cookies & Baskets that you’ll fill with Ganache and Curd, Pavlova, Mini Fruit Tarts made with fresh fruit and a versatile Pastry Cream. Oui Oui! (Take-Home Meringues & Mini Fruit Tart)  

DAY 4: Chocolate Workshop  On our final day of camp, we’ll learn, step-by-step, how to create classic desserts that feature everyone’s favorite ingredient - chocolate. (Duh) We’ll pull from the multitude of culinary techniques and skills including the importance of accurate measurements; proper equipment usage; oven and baking instructions; knife skills and safety; kitchen terminology, and other skills that we’ve learned in our other 3 days of camp.  You’ll get to put all of your newfound skills to use as you you make a luscious Flourless Chocolate Torte, rich Chocolate Ganache that will be transformed into Chocolate Truffles, and a sinfully good homemade Hot Fudge Sauce. Wow! What an incredible chocolate-y learning experience to end this sweet cooking camp!  (Take-Home Fudge Sauce & Truffles)  

 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Kris Koehler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5113

Mon, Jun. 11, 2018 @ 6:30 PM
KNIFE SKILLS 101
 

Any chef will tell you that there is no substitute for proper knife skills as the foundation for all other cooking skills.  We’ve been offering this powerhouse class since we opened in 1998 and interest hasn’t waned one iota! 

In this class, you’ll learn all about knives that are right for you. In addition, you’ll explore sharpening, storage and other important information, plus learn cutting techniques like chopping, dicing, batonette, cubes, julienne, chiffonade, and more.  You’ll receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake. (Feel free to bring your own knives to class, or you may use our knives for the class.) 

This is a must for all of those serious about cooking!

(Snacks) 

Hands On 

Mon. 6/11/18   6:30-9:00 

Please note that alcoholic drinks will not be available during this class.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

18 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4977

Tue, Jun. 12, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOKING AROUND THE WORLD! (DAY 2-ASIAN)
 

 Junior Chefs AcademyOnce June hits, the summer activities are well under way, and the sooner you register for this series, the sooner you’ll be able to relax knowing you will be well educated and have fun on this culinary trip around the globe this week! 

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.   They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

I’d sign up for this global “tour”, and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

(Lunch)

Hands On

Mon. 6/11, Tues. 6/12, Wed. 6/13, Thurs. 6/14  10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1:  Italian  Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

 

Day 2:  Asian Hop on the Orient Express ‘cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!  

 

Day 3: Mexican On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

 

Day 4:  Good Ole’ American  Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

4 openings available

$240.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4981

Tue, Jun. 12, 2018 @ 10:00 AM
JCA: 4-DAY CAMP: PASTRY ARTS FUNDAMENTALS-DAY 2COOKIE DAY!
 

 Junior Chefs (ages 9-14) are in for a sweet treat in this BRAND NEW 4-Day Pastry Arts cooking camp.

Junior Chefs Academy

Experienced culinary instructor, Kris Koehler, who also happens to be an expert pastry chef…..plus, she’s lots of fun! She’s so excited to share her tips and secrets with kids as they learn to make perfect pastries in this interesting camp.

Expect lots of hands-on time and and an uber amount of fun as Chef Kris teaches techniques like whisking, measuring, how to use a pastry bag, baking tips and so much more as you learn fabulous desserts like Sweet & Savory Pate a Choux, Cream Puffs, ginormous Triple Chocolate Cookies, fancy-schmancy Pavlova and Meringues, an incredibly tasty Flourless Chocolate Torte, and so much more! 

This sweet camp is sure to fill up fast!  If I were you, I wouldn’t wait to sign up!

NOTE: Lunch will not be provided with this class but do not fear, the kids will get to taste their creations and we’ll provide some snack foods. 

(Tastings & Take-Home Treats Each Day)

Hands On

Mon. 6/11, Tue. 6/12, Wed. 6/13, Thu. 6/14     10:00-2:00

Series Fee: $260 

CLASS DESCRIPTIONS

DAY 1: Pâte à Choux & Fancy Fillings  We’ll enter our first day into the world of pastry arts with a lesson in sweet & savory applications of pâte à choux.  This versatile dough is one of the foundations of classic pastry-making and is surprisingly easy to prepare. From it you’ll learn tips and techniques to work with it to create homemade Cream Puffs – one with Chantilly Cream; the other a savory cheesy version (Yum!), Eclairs filled with Pastry Cream & Ganache, and Gougère with a Dipping Sauce.  Won’t you be a fancy pants! (Take-Home Cream Puffs & Eclairs)  

DAY 2: Cookie Day!   Day two is a full-on cookie-palooza! We’ll learn baking techniques like mixing, measuring, oven temps, and more when we whip up several different varieties such as Shortbread, big ‘ol Triple Chocolate Cookies, and Peanut Butter Cookies, plus we’ll learn to make a versatile Sugar Cookie recipe and then use cookie cutters to cut your dough into various shapes. Next, you’ll make Royal Icing and Chef Kris will teach you serious and useful cookie decorating techniques like piping, glazing and more that you’ll try your hand at when decorating your own colorful and unique cookies like a pro. Lots of hands-on cookie time! (Take-Home Cookies)  

DAY 3: French Desserts Our third day is all about French baking FUN as you make delicious desserts that are simple and enjoyable to make! Creating beautiful pastries requires applying fundamental baking techniques like mixing, measuring, whisking, knife skills, and more to create light & airy Meringue Cookies & Baskets that you’ll fill with Ganache and Curd, Pavlova, Mini Fruit Tarts made with fresh fruit and a versatile Pastry Cream. Oui Oui! (Take-Home Meringues & Mini Fruit Tart)  

DAY 4: Chocolate Workshop  On our final day of camp, we’ll learn, step-by-step, how to create classic desserts that feature everyone’s favorite ingredient - chocolate. (Duh) We’ll pull from the multitude of culinary techniques and skills including the importance of accurate measurements; proper equipment usage; oven and baking instructions; knife skills and safety; kitchen terminology, and other skills that we’ve learned in our other 3 days of camp.  You’ll get to put all of your newfound skills to use as you you make a luscious Flourless Chocolate Torte, rich Chocolate Ganache that will be transformed into Chocolate Truffles, and a sinfully good homemade Hot Fudge Sauce. Wow! What an incredible chocolate-y learning experience to end this sweet cooking camp!  (Take-Home Fudge Sauce & Truffles)  

 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Kris Koehler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5136

Tue, Jun. 12, 2018 @ 6:30 PM
COOKWELL! THE KETO KRAZE
 

CookwellThe Keto diet, also known as the ketogenic diet, low-carb diet, low carb high fat (LCHF is gaining in popularity these days. As part of this way of eating, healthy fats will become your new best friend.  Can you believe that one? Healthy fats!

Tonight, we’ve enlisted an expert in the the Keto cooking style and the preparation of Keto-inspired dishes that comply with this approach to eating.  Healthy cooking expert, Katie Newell, who’s been passionate about teaching people how to successfuly live a low-carb, high-fat diet for many years, is here to show you how it’s done. She’ll provide you with simple tools for preparing great dishes that keep you on track as she teaches some basic culinary techniques that will make preparing today’s recipes so easy that anyone can do it – yes, even you!

You’ll even get to tie on an apron and try these cooking skills yourself as you work next to Katie and help her make some of today’s menu which includes Keto ‘English Muffins’ topped with a Poached Egg with Hollandaise Sauce (think low-carb Eggs Benedict), Zoodle Pad Thai,  and end with a Keto-friendly version of Peppermint Patties.

Through it all, Katie will discuss the best ways to transition to a ketogenic lifestyle, intermittent fasting, the benefits of bone broth (a trendy broth that’s super good for your digestion), when to eat your carbs, and why.  This is an entry-level class for anyone who has been curious of the Keto Kraze, but have no clue where to start.

So, what are you waiting for? Sign up today and bring your questions! You’ll be living the Keto lifestyle, and reaping the incredible benefits, in no time.

(Tasting)

Limited Hands On

Tue. 6/12/18  6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here.

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4977

Wed, Jun. 13, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOKING AROUND THE WORLD! (DAY 3-MEXICAN)
 

 Junior Chefs AcademyOnce June hits, the summer activities are well under way, and the sooner you register for this series, the sooner you’ll be able to relax knowing you will be well educated and have fun on this culinary trip around the globe this week! 

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.   They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

I’d sign up for this global “tour”, and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

(Lunch)

Hands On

Mon. 6/11, Tues. 6/12, Wed. 6/13, Thurs. 6/14  10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1:  Italian  Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

 

Day 2:  Asian Hop on the Orient Express ‘cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!  

 

Day 3: Mexican On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

 

Day 4:  Good Ole’ American  Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

4 openings available

$240.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4981

Wed, Jun. 13, 2018 @ 10:00 AM
JCA 4-DAY CAMP:PASTRY ARTS FUNDAMENTALS-DAY 3 FRENCH DESSERT
 

 Junior Chefs (ages 9-14) are in for a sweet treat in this BRAND NEW 4-Day Pastry Arts cooking camp.

Junior Chefs Academy

Experienced culinary instructor, Kris Koehler, who also happens to be an expert pastry chef…..plus, she’s lots of fun! She’s so excited to share her tips and secrets with kids as they learn to make perfect pastries in this interesting camp.

Expect lots of hands-on time and and an uber amount of fun as Chef Kris teaches techniques like whisking, measuring, how to use a pastry bag, baking tips and so much more as you learn fabulous desserts like Sweet & Savory Pate a Choux, Cream Puffs, ginormous Triple Chocolate Cookies, fancy-schmancy Pavlova and Meringues, an incredibly tasty Flourless Chocolate Torte, and so much more! 

This sweet camp is sure to fill up fast!  If I were you, I wouldn’t wait to sign up!

NOTE: Lunch will not be provided with this class but do not fear, the kids will get to taste their creations and we’ll provide some snack foods. 

(Tastings & Take-Home Treats Each Day)

Hands On

Mon. 6/11, Tue. 6/12, Wed. 6/13, Thu. 6/14     10:00-2:00

Series Fee: $260 

CLASS DESCRIPTIONS

DAY 1: Pâte à Choux & Fancy Fillings  We’ll enter our first day into the world of pastry arts with a lesson in sweet & savory applications of pâte à choux.  This versatile dough is one of the foundations of classic pastry-making and is surprisingly easy to prepare. From it you’ll learn tips and techniques to work with it to create homemade Cream Puffs – one with Chantilly Cream; the other a savory cheesy version (Yum!), Eclairs filled with Pastry Cream & Ganache, and Gougère with a Dipping Sauce.  Won’t you be a fancy pants! (Take-Home Cream Puffs & Eclairs)  

DAY 2: Cookie Day!   Day two is a full-on cookie-palooza! We’ll learn baking techniques like mixing, measuring, oven temps, and more when we whip up several different varieties such as Shortbread, big ‘ol Triple Chocolate Cookies, and Peanut Butter Cookies, plus we’ll learn to make a versatile Sugar Cookie recipe and then use cookie cutters to cut your dough into various shapes. Next, you’ll make Royal Icing and Chef Kris will teach you serious and useful cookie decorating techniques like piping, glazing and more that you’ll try your hand at when decorating your own colorful and unique cookies like a pro. Lots of hands-on cookie time! (Take-Home Cookies)  

DAY 3: French Desserts Our third day is all about French baking FUN as you make delicious desserts that are simple and enjoyable to make! Creating beautiful pastries requires applying fundamental baking techniques like mixing, measuring, whisking, knife skills, and more to create light & airy Meringue Cookies & Baskets that you’ll fill with Ganache and Curd, Pavlova, Mini Fruit Tarts made with fresh fruit and a versatile Pastry Cream. Oui Oui! (Take-Home Meringues & Mini Fruit Tart)  

DAY 4: Chocolate Workshop  On our final day of camp, we’ll learn, step-by-step, how to create classic desserts that feature everyone’s favorite ingredient - chocolate. (Duh) We’ll pull from the multitude of culinary techniques and skills including the importance of accurate measurements; proper equipment usage; oven and baking instructions; knife skills and safety; kitchen terminology, and other skills that we’ve learned in our other 3 days of camp.  You’ll get to put all of your newfound skills to use as you you make a luscious Flourless Chocolate Torte, rich Chocolate Ganache that will be transformed into Chocolate Truffles, and a sinfully good homemade Hot Fudge Sauce. Wow! What an incredible chocolate-y learning experience to end this sweet cooking camp!  (Take-Home Fudge Sauce & Truffles)  

 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Kris Koehler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4977

Thu, Jun. 14, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOKING AROUND THE WORLD! (DAY 4-AMERICAN)
 

 Junior Chefs AcademyOnce June hits, the summer activities are well under way, and the sooner you register for this series, the sooner you’ll be able to relax knowing you will be well educated and have fun on this culinary trip around the globe this week! 

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.   They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

I’d sign up for this global “tour”, and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

(Lunch)

Hands On

Mon. 6/11, Tues. 6/12, Wed. 6/13, Thurs. 6/14  10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1:  Italian  Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

 

Day 2:  Asian Hop on the Orient Express ‘cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!  

 

Day 3: Mexican On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

 

Day 4:  Good Ole’ American  Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

4 openings available

$240.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4981

Thu, Jun. 14, 2018 @ 10:00 AM
JCA 4-DAY CAMP: PASTRY ARTS FUNDAMENTALS-DAY 4 CHOCOLATE!
 

 Junior Chefs (ages 9-14) are in for a sweet treat in this BRAND NEW 4-Day Pastry Arts cooking camp.

Junior Chefs Academy

Experienced culinary instructor, Kris Koehler, who also happens to be an expert pastry chef…..plus, she’s lots of fun! She’s so excited to share her tips and secrets with kids as they learn to make perfect pastries in this interesting camp.

Expect lots of hands-on time and and an uber amount of fun as Chef Kris teaches techniques like whisking, measuring, how to use a pastry bag, baking tips and so much more as you learn fabulous desserts like Sweet & Savory Pate a Choux, Cream Puffs, ginormous Triple Chocolate Cookies, fancy-schmancy Pavlova and Meringues, an incredibly tasty Flourless Chocolate Torte, and so much more! 

This sweet camp is sure to fill up fast!  If I were you, I wouldn’t wait to sign up!

NOTE: Lunch will not be provided with this class but do not fear, the kids will get to taste their creations and we’ll provide some snack foods. 

(Tastings & Take-Home Treats Each Day)

Hands On

Mon. 6/11, Tue. 6/12, Wed. 6/13, Thu. 6/14     10:00-2:00

Series Fee: $260 

CLASS DESCRIPTIONS

DAY 1: Pâte à Choux & Fancy Fillings  We’ll enter our first day into the world of pastry arts with a lesson in sweet & savory applications of pâte à choux.  This versatile dough is one of the foundations of classic pastry-making and is surprisingly easy to prepare. From it you’ll learn tips and techniques to work with it to create homemade Cream Puffs – one with Chantilly Cream; the other a savory cheesy version (Yum!), Eclairs filled with Pastry Cream & Ganache, and Gougère with a Dipping Sauce.  Won’t you be a fancy pants! (Take-Home Cream Puffs & Eclairs)  

DAY 2: Cookie Day!   Day two is a full-on cookie-palooza! We’ll learn baking techniques like mixing, measuring, oven temps, and more when we whip up several different varieties such as Shortbread, big ‘ol Triple Chocolate Cookies, and Peanut Butter Cookies, plus we’ll learn to make a versatile Sugar Cookie recipe and then use cookie cutters to cut your dough into various shapes. Next, you’ll make Royal Icing and Chef Kris will teach you serious and useful cookie decorating techniques like piping, glazing and more that you’ll try your hand at when decorating your own colorful and unique cookies like a pro. Lots of hands-on cookie time! (Take-Home Cookies)  

DAY 3: French Desserts Our third day is all about French baking FUN as you make delicious desserts that are simple and enjoyable to make! Creating beautiful pastries requires applying fundamental baking techniques like mixing, measuring, whisking, knife skills, and more to create light & airy Meringue Cookies & Baskets that you’ll fill with Ganache and Curd, Pavlova, Mini Fruit Tarts made with fresh fruit and a versatile Pastry Cream. Oui Oui! (Take-Home Meringues & Mini Fruit Tart)  

DAY 4: Chocolate Workshop  On our final day of camp, we’ll learn, step-by-step, how to create classic desserts that feature everyone’s favorite ingredient - chocolate. (Duh) We’ll pull from the multitude of culinary techniques and skills including the importance of accurate measurements; proper equipment usage; oven and baking instructions; knife skills and safety; kitchen terminology, and other skills that we’ve learned in our other 3 days of camp.  You’ll get to put all of your newfound skills to use as you you make a luscious Flourless Chocolate Torte, rich Chocolate Ganache that will be transformed into Chocolate Truffles, and a sinfully good homemade Hot Fudge Sauce. Wow! What an incredible chocolate-y learning experience to end this sweet cooking camp!  (Take-Home Fudge Sauce & Truffles)  

 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Kris Koehler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4980

Sat, Jun. 16, 2018 @ 10:00 AM
LI'L KIDS: A SPECIAL "FATHER'S DAY" COOKING CLASS! BREAKFAST WITH DAD!
 

Li'l Kids in the KitchenYes, tomorrow is Father's Day but we don't think Dad will mind if we celebrate a day early because we’ve designed a special "Father’s Day" cooking class that little kids (ages 5-8) and their dads can take together!  

Dad and his favorite budding chef will work in teams alongside today’s experienced instructor, Chef Ariel Johnston, as she teaches kid-friendly cooking techniques like stirring, chopping, rolling and measuring that you’ll practice when you create a fantastic homemade breakfast to enjoy together on dad’s special day.

On the menu: Smoothie Wonders, Made-From-Scratch Apple Pancakes with Choice of Toppings, Fruit Kabobs and a fabulous “Make-Bake-and-Take Home Granola” (if it makes it that far!). 

This class is sure to fill up fast, so sign up today because a morning spent together in the kitchen is the perfect way to say “I love you” to your dad.

(Tasting & Take-Home Granola)

Hands On

Sat. 6/16/18   10:00-12:00

Class fee of $85 is per adult/child team.

Please note that “seats available” refers to the number of adult/child team spots available in class

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

6 openings available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5022

Sat, Jun. 16, 2018 @ 1:30 PM
JCA: DAD TAKES THE CAKE! A "FATHER'S DAY" CAKE DECORATING WORKSHOP (ADULT/CHILD OPTION)
 

Junior Chefs AcademyKids (ages 9+), head on over to a special Cake Decorating Workshop that will result in you getting to take home an awesome Father’s Day themed cake just for Dad!  If Dad (or another adult) wants to take this class alongside you, we’re fine with that too!   

First off, you’ll learn some fundamentals of cake decorating from today’s experience experienced instructor who will demonstrate some cake decorating basics and discuss leveling, the importance of “crumb-coating,” decorator bags, icing, tips, equipment, working with fondant, how to color icing, etc.  etc.  

Then, you’ll get some hands-on time with a pastry bag to practice what you’ve learned when you tie on an apron and work your magic as everyone decorates your own cake to take home to Dad.  You can choose from two Father’s Day themed cake ideas OR you can break out and do your own thing.  It’s up to you! 

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.   This will require that an additional seat be purchased in this class, if available. Each seat purchased will have their own cake to decorate. When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you or you on behalf of another adult) would like to be seated with your child, including your child’s name please.) 

(Snacks & Take-Home Decorated Cake)

Hands On

Sat. 6/16/18   1:30-4:00

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

17 openings available

$55.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5101

Sat, Jun. 16, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SATURDAY NIGHT SUSHI PARTY!
 

 

Flavorful Weekend NightsIt’s Saturday night, so let’s get this fun and interactive party “rolling” (lame pun) as we learn the fundamentals of making sushi. 

Experienced culinary instructor, Chef Yvette Hirang, is “in da house” to show you how to make sushi rolls such as Spicy Tuna Rolls, Inside-Out Rolls and Nigiri, including presentation techniques. You’ll sip on wine and learn rice cooking techniques, hand rolling fundamentals, how to select the right ingredients such as wasabi and pickled ginger, where to buy sushi-grade fish, what terms like “Temaki” and “Maki” mean, and more. 

After we learn the basics, we’ll get your hands in the action as you “design our own sushi” and play around with various combinations of ingredients. Sushi always delivers on flavor and fun…..let’s get our sushi on! Oishii! (That means “yummy” in Japanese!)

(Dinner)

Hands On

 

Sat. 6/16/18   6:30-9:00

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

18 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5105

Sat, Jun. 16, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MEXICAN STREET FOOD
 

Flavorful Weekend NightsIt’s all the rage in the food trucks across the U.S.........Mexican “street food”, that is.  This trendy food includes everything from basic (yet authentically made) tacos to “TexiCali Tacos”, plus all kinds of salsas and south-of-the-border desserts.

Culinary instructor, Susy Lara, is an expert when it comes to cooking Mexican food, so who better to show you how to make traditional “street fare” food  like Fish Tacos, Carne Asada Tacos , Roasted Corn with Chili and Lime, and a Mexican Spaghetti dish (yes, it’s a thing) with all the traditional garnishes.   Plus, some zesty salsas including Salsa Raja and Salsa Verde.

You can’t eat Mexican food without something sweet to cool down your taste buds, so let’s learn to make a spectacular Mexican Tres Leches Cake, shall we?  Did we say this includes an awesome Mexi-tini?  Well, if we didn’t, we just did. Ole!

(Dinner)

Hands On

Sat. 6/16/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$75.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4982

Sun, Jun. 17, 2018 @ 10:00 AM
LI'L KIDS: A SPECIAL FATHER'S DAY CLASS! LET'S MAKE CINNAMON ROLLS WITH DAD!
 

Li'l Kids in the KitchenCalling all dads! Get those aprons on and grab your li’l chef (ages 5-8) and join us for a special Father’s Day baking class! 

We’re up to our ears in cinnamon and sugar and flour and butter as we turn into pastry chef teams. Today, we’re going to learn to make cinnamon rolls from scratch — TOGETHER! All four hands will be mixing, kneading, shaping and sprinkling as we learn real baking tricks and techniques alongside culinary instructor, Laura Thomsen.  Bake your batch the next morning and share your talents with the rest of the family (or not!) 

It's no coincidence that today is Father’s Day! We carefully planned it this way ‘cause we think this class would make a perfect Father’s Day gift! What a fun way to celebrate Dad’s special day.

(Tasting & Take-Home, Ready-to-Bake Cinnamon Rolls)

Hands On

Sun. 6/17/18   10:00-12:00 

Class fee of $85 is per adult/child team.

Please note that “seats available” refers to the number of adult/child team spots available in class

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

3 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4983

Sun, Jun. 17, 2018 @ 1:30 PM
JCA: (DAD/CHILD 9-14) A SPECIAL FATHER'S DAY CLASS! LET'S MAKE HOMEMADE CINNAMON ROLLS WITH DAD!
 

Junior Chefs AcademyCalling all dads! Get those aprons on and join your Junior Chef (ages 9-14) for a special Father’s Day baking class! 

Close your eyes and imagine the luscious smell of cinnamon rolls baking. What’s better than that?! We’re up to our ears in cinnamon and sugar and flour and butter as we turn into pastry chef teams. Today, we’re going to learn to make cinnamon rolls from scratch — TOGETHER! Get ready for an interactive afternoon of mixing, kneading, shaping and sprinkling as we learn essential baking tricks and techniques alongside culinary instructor, Laura Thomsen. 

You’ll leave class armed with the secrets of making and baking classic cinnamon rolls along with variations that will keep the whole family coming back for more when you recreate these goodies at home.

It's no coincidence that today is Father’s Day! We carefully planned it this way ‘cause we think this class would make a perfect Father’s Day gift! What a fun way to celebrate Dad’s special day.

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you or you on behalf of another adult) would like to be seated with your child, including your child’s name please.)   

(Tasting & Take-Home, Ready-to-Bake Cinnamon Rolls)

Hands On

Sun. 6/17/18    1:30-4:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

12 openings available

$60.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4996

Sun, Jun. 17, 2018 @ 6:00 PM
9-WEEK PRO SERIES I (DAY 3-SEAFOOD)
 

Pro SeriesThis series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chefs' jacket, then join us.   

  •  Students are required to wear a white chefs' jacket to each class. (Available for purchase with 10% Pro Series student discount in our Kitchen Store™)

SUNDAYS beginning 6/3, 6/10, 6/17, 6/24, (skip 7/1), 7/8, 7/15, 7/22, 7/29, 8/5

6:00-9:00

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
  

Class 3: SEAFOOD

We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.
 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting. 
 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class. 
 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4984

Mon, Jun. 18, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 1-FRANCE)
 

Junior Chefs AcademyIn this interesting 4-day cooking camp specially designed for Junior Chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Coconut Crusted Chicken, Italian Manicotti, Homemade Crepes,  Crème Brulee, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 6/18, Tue. 6/19, Wed. 6/20, Thu. 6/21   10:00-2:00

Series Fee: $260

CLASS DESCRIPTIONS

Da1: Trip to France Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crepes with Ratatouille and Crème Brulee.              

Day 2: Mexican Fiesta Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Ole!

Day 3: USA - Fresh Foodie Field Trip To The Farmers Market Today we head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, Succotash, and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries.

Day 4-Mama Mia! We’re Cooking Italian! We’re taking a trip to Italy on our final day. We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast of Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia!

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5189

Mon, Jun. 18, 2018 @ 6:30 PM
LOVE YOUR INSTANT POT-DEMYSTIFYING THE ART OF ELECTRIC PRESSURE COOKING
 

Are you feeling under pressure?  Let's make sure it’s dinner…and not YOU!

Learning electric pressure cooking fundamentals (and, yes, that includes the Instant Pot!) can totally change your life. Gone are the days of Grandma's hissing, rattling, (scary!) stove-top pressure cooker.  Electric pressure cookers of today are making a huge comeback in popularity, and there are many reasons why they are here to stay!

Join our special guest and expert EPC cooking instructor, Chef Alli Winterin our kitchen to experience how and why this life-changing small appliance deserves serious consideration, as well as why it should be rescued from the small appliance graveyard in your basement.  (You know who you are!)

Though Chef Alli herself was very skeptical at first, cooking with an electric pressure cooker has totally changed the way she keeps her hungry family full and satisfied…and she can make these things happen in a fraction of the time.  A whole new world of delicious grains, beans, soups, pastas, and meats, are right at your fingertips.   Come see for yourself.  

Chef Alli will break down the various parts and functions of an electric pressure cooker and will demonstrate each of the recipes from start to finish.  Yes, there will be tastings and detailed recipes for you.  We wouldn’t have it any other way. 

She’ll teach using recipes such as Easiest Ever Hard-Boiled Eggs (you'll never make them any other way), Homemade No-Peel Applesauce, and 5-Minute Mac and Cheese with Kielbasa.  

Take this class for a life changing approach to making dinner. Be prepared to take lots of notes because Chef Alli knows her EPCs!

(Tasting)

Demonstration Class

Mon. 6/18/18    6:30-9:00

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$55.00

Alli Winter

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4984

Tue, Jun. 19, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 2-FIESTA!)
 

Junior Chefs AcademyIn this interesting 4-day cooking camp specially designed for Junior Chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Coconut Crusted Chicken, Italian Manicotti, Homemade Crepes,  Crème Brulee, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 6/18, Tue. 6/19, Wed. 6/20, Thu. 6/21   10:00-2:00

Series Fee: $260

 

CLASS DESCRIPTIONS

Da1: Trip to France Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crepes with Ratatouille and Crème Brulee.              

Day 2: Mexican Fiesta Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Ole!

Day 3: USA - Fresh Foodie Field Trip To The Farmers Market Today we head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, Succotash, and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries.

Day 4-Mama Mia! We’re Cooking Italian! We’re taking a trip to Italy on our final day. We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast of Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia!

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5163

Tue, Jun. 19, 2018 @ 6:30 PM
CAKE DECORATING: LET'S MAKE A TRENDY 'SUCCULENT CAKE'!
 

Learn the fundamentals of cake decorating as you create your own Buttercream ‘‘Succulent Cake’ that will be the showcase on your buffet table for summer parties and family get-togethers. It’s gorgeous! 

In today’s hands-on class, culinary instructor and expert decorator, Leighana Williams, will teach cake decorating basics like the importance of “crumb-coating,” and a smoothing technique that will make your cake decorating a breeze!

Then, We’ll also learn to make Buttercream Icing and how to use it with decorator bags and decorating tips.  She’ll teach you some decorating techniques that will result in you trying your hand at creating your very own “Succulent Cake.”  These lovely cakes are all the rage these days.  

(Snacks & Take-Home Decorated Cake)

Hands On

Tue. 6/19/18   6:30-9:00 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

16 openings available

$60.00

Leighana Williams

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4984

Wed, Jun. 20, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 3-USA)
 

Junior Chefs AcademyIn this interesting 4-day cooking camp specially designed for Junior Chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Coconut Crusted Chicken, Italian Manicotti, Homemade Crepes,  Crème Brulee, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 6/18, Tue. 6/19, Wed. 6/20, Thu. 6/21   10:00-2:00

Series Fee: $260

 

CLASS DESCRIPTIONS

Da1: Trip to France Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crepes with Ratatouille and Crème Brulee.              

Day 2: Mexican Fiesta Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Ole!

Day 3: USA - Fresh Foodie Field Trip To The Farmers Market Today we head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, Succotash, and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries.

Day 4-Mama Mia! We’re Cooking Italian! We’re taking a trip to Italy on our final day. We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast of Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia!

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5174

Wed, Jun. 20, 2018 @ 6:30 PM
THE ART OF THE MACARON
 

Tonight, we’re learning how to make Macarons, tasty and colorful French confections that are crispy, delicate cookie “sandwiches” that can be filled with … well, just about anything from jam to ganache, and more. These gems are melt-in-your-mouth treasures that make terrific family desserts, lovely displays for a dessert buffet - especially for Easter or any springtime brunch or tea, and awesome hostess or holiday gifts.

Mastering the art of the Macaron can take practice, patience, and some trial and error. Enter Chef Jackie Wilson, an experienced culinary instructor, who has perfected the Macaron – and is here to share all the secrets of her success with you! You’ll garner much from this expert as we explore ingredients, whip up some meringue, and learn how to create a batch of Macarons … from start to finish.

We’ll learn how to make the base recipe for Macarons and learn how to create made-from-scratch fillings that we will use to complete our cookie sandwiches.

You’ll take home some lovely Macarons to share (or not share!) with family and friends as well as the confidence and know-how to create more of these beauties at home! 

(Tasting & Take-Home Macarons)

Hands On 

Wed. 6/20/18   6:30-9:00

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

7 openings available

$55.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4984

Thu, Jun. 21, 2018 @ 8:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 4-ITALY)
 

Junior Chefs AcademyIn this interesting 4-day cooking camp specially designed for Junior Chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Coconut Crusted Chicken, Italian Manicotti, Homemade Crepes,  Crème Brulee, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 6/18, Tue. 6/19, Wed. 6/20, Thu. 6/21   10:00-2:00

Series Fee: $260

 

CLASS DESCRIPTIONS

Da1: Trip to France Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crepes with Ratatouille and Crème Brulee.              

Day 2: Mexican Fiesta Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Ole!

Day 3: USA - Fresh Foodie Field Trip To The Farmers Market Today we head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, Succotash, and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries.

Day 4-Mama Mia! We’re Cooking Italian! We’re taking a trip to Italy on our final day. We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast of Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia!

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5147

Thu, Jun. 21, 2018 @ 6:30 PM
MIDWEST BBQ INSTITUTE: PATIO PARTY-O! SENSATIONAL GRILLED APPETIZERS & SUMMER COCKTAILS
 

Midwest BBQ InstituteBring a friend for this fun class where we learn how to make some awesome grilled appetizers and drinks to enjoy this summer. You’ll be entertaining on your patio in style, my friends.

This is a fabulously fun, hands-on grilling event with award-winning BBQ’er and culinary instructor, Bruce Campbell. You’ll have a lot of fun working alongside Bruce this evening-simply because he IS a lot of fun!

You’ll learn important culinary techniques and useful grilling tips from this talented pro as he teaches you a party patio menu that is perfect for summertime entertaining like Grilled Asparagus Wraps, Sonoma Cheese Torte, Caprese Kabobs, Planked Mini-Mock Crab Cakes (made with zucchini of all things!), a variety of Bruschetta and an assortment of Grilled Stuffed Peppers that are SURE to be a hit at your next gathering.

No party patio menu is complete without some “spirited” libations … so we’ll also be learning some great cocktail recipes from Bruce, (aka “The Beverage Dude”) as he shows us how to prepare Strawberry and Basil Mojito, Triple Citrus Infusion, and “Springria.” He’ll even offer up some great suggestions for “Patio Wines” that you can serve with confidence at your next get-together. 

Bruce’s barbecue party classes are always tremendously popular … so, don’t wait to sign up!

(Dinner)

Hands On

Thu. 6/21/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

19 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5116

Fri, Jun. 22, 2018 @ 6:30 PM
Addt'l classes on 5/4, & 8/31: FWN: COUPLES COOK A ROMANTIC CHATEAUBRIAND DINNER FOR TWO
 

Flavorful Weekend Nights

NOTE: This class is also available on 5/4 and 8/31.  Please visit those dates on our calendar to register.  Thank you! 

Looking for something different to do for date night? Well, tonight is the night to grab your favorite person and join us in our kitchen as we learn some delicious recipes perfectly suited for twosomes.

Tonight, it’s the consummate date night dinner of Chateaubriand for Two and it will be hands-on all the way as you and your special someone work in small groups and learn to cook tonight’s extraordinary meal alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire!

Chef Richard is professional and passionate about sharing some of his favorite recipes including Chateaubriand for Two, a wonderful ‘starter’ with mushrooms and crabmeat, White Cheddar Potatoes, and an elegant roasted vegetable dish. For dessert, he will show us how to make his Award-Winning Chocolate Nut Gateau with Chocolate Ganache. What a menu!

While you’re cooking, we’ll set the mood with candlelight ambiance, clinking wine glasses – all that romantic stuff. We’ll raise a glass of wine and toast to our success in the kitchen as we enjoy the fruits of our labor!

(Dinner)

Hands On

Fri. 6/22/18    6:30-9:00 

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you! 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4986

Sat, Jun. 23, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: FULL-DAY BREADMAKING 101 (ADULT/CHILD OPTION)
 

Junior Chefs AcademyJunior Chefs (ages 9-14) are in for a real treat as they get their hands in the flour in this super fun full-day breadmaking class! 

Experienced culinary instructor (and kick-butt bread baker, by the way), Paul McCool, will take the mystery out of bread making and start young chefs on the road to becoming someone who doesn’t glaze over at the sight of a packet of yeast. It’s not hard - promise. 

In this interactive class, kids will learn about flours, yeasts, salt, sugars, methods and types of loaves, in addition to basic bread making techniques. You’ll actually get to mix and knead your own handcrafted bread to take home and finish baking. That way you will get the great smell in your own house and drive your family wild in anticipation of the homemade bread you’ll be sharing with them.  Or not. 

Now, don’t loaf, be one of the first to sign up for this really fun baking-palooza!

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you or you on behalf of another adult) would like to be seated with your child, including your child’s name please.)  

(Lunch & Take-Home, Ready-to-Bake Dough)

Hands On

Sat. 6/23/18   10:00-3:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

12 openings available

$70.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5165

Sat, Jun. 23, 2018 @ 10:00 AM
CREATIVE COOKIE DECORATING: SUMMER PINTEREST FAVORITES
 

Admit it. You’ve scrolled through Pinterest and thought “I wish I could decorate cookies like that!”  Well, today is your opportunity to make your Pinterest dreams come true! Join in the fun as you take your cookie decorating skills to the next level when you discover how to transform plain cookies into little works of Pinterest-worthy art.

In today’s interactive class, you’ll learn how to decorate colorful, whimsical and professional-looking cookies for summer holidays and special events. Think pretty flower designs, birds, American flags, butterflies, to name a few.  You’ll garner some seriously creative and useful cookie decorating techniques and tips, as you learn, and practice. various decorating methods including color flow, piping, glazing, sugar decorations, sparkle dust, edible glitter, and more.

Cookie decorating guru, Leighana Williams, is one of our newest instructors, and she is passionate about teaching you how to color and work with Royal Icing (the perfect icing for cookie decorating).   You’ll even get to play with coloring and rolling out fondant for some fun edible decorations to add to your cookies.

Take home at least a dozen gorgeous hand-decorated (by you!) cookies, plus the confidence and know-how to make more at home!

(Snacks & Take-Home Decorated Cookies)

Hands On

Sat. 6/23/18   10:00-12:30

(P.S. If you’re itching to show off your artsy-fartsy creations to the world on Instagram (you know you want to!), then also sign up for a quick one-hour Food Photography Tips Class  where you’ll learn from an expert how to create the perfect Instagram picture of your cookie creations, and more. Visit Sat. 7/14/18 on our online calendar to register.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

17 openings available

$60.00

Leighana Williams

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5104

Sat, Jun. 23, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! TASTE OF INDIA
 

Flavorful Weekend NightsTake a delicious journey to India as we explore the diverse flavors and mystical world of Indian cuisine … made fun and easy under the expert guidance of CCKC instructor, Ariel Johnston. Throughout the evening, she will teach you fundamental culinary cooking techniques, plus a discussion about Indian spices and how to identify them. 

Tonight’s exotic menu is one that will take your cooking repertoire beyond its usual borders.  We’ll start by learning how to prepare Samosas, a savory appetizer, followed by a cool Cucumber Raita Salad.  Then, you’ll learn a classic curry dish that can be adapted for the versatile home cook.  Indian curries, made appropriately, are some of the most complex and flavorful dishes you can enjoy!  (Give us your curry naysayers, and we’ll convert them!)  

Ariel will end this interesting class on a sweet note as she walked you through the steps to create one of her favorite Indian desserts.You’ll get lots of hands on cooking time as you break out in small groups and work alongside Ariel to prep and prepare these beautiful dishes.

Finally, you’ll get to sit down around the table and enjoy the food you helped to prepare.  Expect to be amazed by how wonderful Indian cuisine is and how easy it will be to recreate these flavor-filled dishes for friends and family at home!

(Dinner)

Hands On

Sat. 6/23/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$75.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5143

Sat, Jun. 23, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! APHRODITE'S DELIGHTS: A SENSUOUS GOURMET DINNER FOR TWO
 

Flavorful Weekend NightsIf you’re interested in learning to cook with your “significant other”, then tonight is the night to grab your honey and join us in our kitchen for a sensuous gourmet meal perfectly suited for all you “Romeo & Juliet’s.” 

It’s hands-on all the way (no…. not like THAT!) when you work in small groups alongside Chef Jackie Wilson, an expert culinary instructor.  Chef Jackie is passionate about sharing some of her favorite fancy-schmancy recipes, perfect for “spooning” (yes … pun intended!) into the mouth of your “luvva”.  Lucky you!  She’ll share lots of culinary tips and techniques like whisking, sautéing, basic knife skills, and more which you’ll get a chance to practice as you help prepare tonight’s outstanding menu.

We’ll begin our aphrodisiac-inspired dinner with Sausage Canapes as our appetizer, then move on to a gorgeous salad that is dressed with a homemade Honey Orange Vinaigrette. For the outstanding entrée, we’ll learn Grilled Pork Tenderloin with Coffee Chili Rub that’s served with a dish called Forbidden Rice, as well as two side dishes that match this entrée to a “T.”.  

Of course, we’ll end our evening on a sweet note as you learn one of Jackie’s amazing desserts, Orange Cardamom Flan.  Wow, just wow. (Did we mention that several of Jackie’s amazing recipes earned state championship recognition? Yep, that’s how good they are.)

We’ll enhance our beautiful menu, you’ll enjoy perfectly paired wine tastings throughout the evening.  Don’t miss this lovely and unique date night experience with your special someone.

(Dinner) 

Hands On

Sat. 6/23/18   6:30-9:00 

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you! 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$75.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5139

Sun, Jun. 24, 2018 @ 10:00 AM
FOR THE LOVE OF PIE
 

There is nothing in this world like a slice of apple pie. Warm, a la mode, with a slice of cheddar or straight from the fridge as a midnight snack. A truly perfect food. Forget those store-bought pies in a disposable tin.... once you’ve learned the basic techniques, the sky’s the limit.

Come join us for a fundamentals class in making flaky pie pastry (that’s right – from scratch!), choosing the right fruit, cooking apples perfectly, and balancing the seasonings. In a nutshell, we’ll learn to make the perfect Dutch apple pie! Plus, you’ll take home your own apple pie to bake, share and savor. Great class to take with a friend.

(Tasting & Take-Home, Ready-To-Bake Pie)

Hands On

Sun. 6/24/18    10:00-12:30

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$55.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4987

Sun, Jun. 24, 2018 @ 11:00 AM
TINY TOTS: GOOD MORNING SUNSHINE!
 

Tiny Tots in the KitchenOur smallest chefs (ages 2-4) and their adult cooking partners keep asking us for more! More classes designed to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand.

Today, Chef Ariel Johnston will teach your child to stir, chop (with little kid-friendly knives), roll and measure their way through scrumprious breakfast recipes. On the tasty menu: Smoothie Wonders, Made-From-Scratch Apple Pancakes with Choice of Toppings, Fruit Kabobs and a fabulous “Make-Bake-and-Take Home Granola” (if it makes it that far!).  

Now’s the time to teach your child the importance of eating a good breakfast – that he or she can help mom or dad create!

(Tasting & Take-Home Granola)

Hands On

Sun. 6/24/18    11:00-1:00

Class fee of $85 is per adult/child team.

Please note that “seats available” refers to the number of adult/child team spots available in class

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

0 openings available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5171

Sun, Jun. 24, 2018 @ 5:00 PM
DUCK, DUCK, GOOSE. LESSONS IN COOKING DUCK THE RIGHT WAY
 

Under Glass. Confit. Peking. Duck can be a gamey and pricey choice, but not when you know how to prepare it. 

Join us for a special ‘up close & personal’ cooking class with expert butcher and “real deal” Kansas maker/food artisan, Matt DeMoss (The Meat Shed, Frontenac, KS) as he takes you through everything he knows about preparing duck: butchering, preparation, stock, pate, mousse, rendering duck fat, and recipes.

Each student will break down and prep their own whole duck alongside Matt.   You heard me.  You’ll take it home ready to cook and enjoy…the right way. Matt will teach you how to make duck sausage using household tools – no need for fancy equipment.  Doesn’t get any fresher, any more gourmet …or frankly any cooler than this. 

Matt will also have some awesome tastings for you such as Duck Liver Mousse Pate, Duck Sausage, Pan-Seared Duck Breast with Pan Sauce and more. So whether you’ve shot it in the wild, or bought it at the store, we’ll teach you how to use everything but the quack.   This is an exceptional class.  Register soon. 

(Tastings, Wine & Prepped Duck Dishes Ready To Cook At Home)

Hands On

Sun. 6/24/18   5:00-8:30 

Double-Up Duck Deal!  Want to experience this duck class as a couple or a team but perhaps don’t want double the duck meat? Add a double-up spouse or partner for only an additional $60. You both get all the teaching, tastings, and experience – but just one duck to work with. Call 913-341-4455 to register as the “Double-Up Duck Deal” cannot be done online. Quack! 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost.  

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$95.00

Matt DeMoss

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4996

Sun, Jun. 24, 2018 @ 6:00 PM
9-WEEK PRO SERIES I (DAY 4-VEGETABLES)
 

Pro SeriesThis series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chefs' jacket, then join us.   

  •  Students are required to wear a white chefs' jacket to each class. (Available for purchase with 10% Pro Series student discount in our Kitchen Store™)

SUNDAYS beginning 6/3, 6/10, 6/17, 6/24, (skip 7/1), 7/8, 7/15, 7/22, 7/29, 8/5

6:00-9:00

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
  

Class 3: SEAFOOD

We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.
 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting. 
 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class. 
 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4985

Mon, Jun. 25, 2018 @ 10:00 AM
JCA: 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 1-FRANCE)
 

Junior Chefs AcademyIn this interesting 4-day cooking camp specially designed for Junior Chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Coconut Crusted Chicken, Italian Manicotti, Homemade Crepes,  Crème Brulee, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 6/25, Tue. 6/26, Wed. 6/27, Thu. 6/28   10:00-2:00

Series Fee: $260

 

CLASS DESCRIPTIONS

Da1: Trip to France Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crepes with Ratatouille and Crème Brulee.              

Day 2: Mexican Fiesta Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Ole!

Day 3: USA - Fresh Foodie Field Trip To The Farmers Market Today we head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, Succotash, and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries.

Day 4-Mama Mia! We’re Cooking Italian! We’re taking a trip to Italy on our final day. We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast of Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia!

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4988

Mon, Jun. 25, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 1-KITCHEN FUND.)
 

Junior Chefs AcademyThis 4-day series designed specifically for our Junior Chefs (ages 9-14) with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate.The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef. It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

Pro SeriesStudents are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).

See complete course descriptions below.

  • Day 1: Kitchen Fundamentals and Knife Skills
  • Day 2: Sauces
  • Day 3: Meats and Poultry
  • Day 4: Grilling

Hands On    

Mon. 6/25, Tue. 6/26, Wed. 6/27, Thu. 6/28    10:00-2:00

Series Fee: $440               

Series Fee includes: Tastings, binder for all recipes and handouts, toque and 10% Pro Series student discount on Pro Series Cookware) Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).   

Note: These four classes cannot be taken individually as they build upon the previous day’s experiences.  

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

Day 2: Sauces

Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

Day 3: Meats and Poultry 

We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

Day 4: Grilling 

We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!


Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5091

Mon, Jun. 25, 2018 @ 6:30 PM
COOKWELL! CLEAN EATING MADE SIMPLE!
 

CookwellA lot can get in the way of eating right, like packed schedules, bad days, and eating out. Tonight, healthy cooking expert Jackie Caldwell will show you that it is possible to nourish yourself through ‘clean’ eating that will not only feed your body, but will also feed your soul (cause folks, you’re gonna FEEL good too!).  

Jackie is a graduate of the Institute of Integrative Nutrition, and an experienced instructor and holistic nutritionist, and she knows firsthand what eating the wrong foods can do to your body.  She recovered from severe ulcerative colitis 10 years ago and stays in remission by eating a real, whole food diet.  She knows what she’s talking about, and is eager to share her tips to eating clean so that you can start healing your body, too! 

Tonight, she’ll focus on fresh, whole foods and share her simple tips to that you’ll be able to incorporate into your daily routine right away. First, Jackie will show you how to make a delicious Zucchini Nut Muffin recipe made with one of her favorite ingredients, almond flour.  (Pssst…you’ll get to take some of these babies home with you, too.) Then, she’ll move on to a fabulous recipe featuring Sweet Potato ‘Noodles’. Say what?  Don’t worry, Jackie will walk you through this simple process that uses a handy-dandy kitchen tool called a zoodler to make fresh sweet potato noodles that truly satisfy even the most die-hard pasta lover. Trust me, once you learn to use this tool, you won’t know how you got by this long without one!  Once we’ve mastered this technique, we’ll learn to make a creamy Cashew Sauce that will compliment your fresh noodles perfectly.  It’s a fast and easy main dish that's ‘company worthy,’ but so easy you'll want to make it on a weeknight….and it's almost impossible to mess up!

Finally, Jackie will give you the skinny on how to make a creamy power-packed Green Smoothie that’s one of her favorite quick go-to meals. She’ll also discuss smoothie basics, blender bottles, how to make them ahead of time, plus, she’ll introduce you to special smoothie powder that’s essential to Jackie’s blender creation….and your health! 

To top off this fabulous clean-eating lesson, you’ll learn to make a yummy Chocolate Protein Balls, so versatile that can be used for a quick dessert, or a great snack. 

Say goodbye to fast food and get ready to welcome fruits, vegetables, and leafy green to your world. If you’re serious about changing the way you look and feel, this is the class for you! 

(Tasting & Take-Home Muffins)

Limited Hands On

Mon. 6/25/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Expert culinary instructors teaching simple steps that can change your life, one dish at a time! We have individual classes in our CookWell!™ Program as well as entire programs designed for corporate wellness initiatives. Why? Because wellness begins in your kitchen. To find out more about our Cookwell!™ Program, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$60.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4985

Tue, Jun. 26, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 2-FIESTA!)
 

Junior Chefs AcademyIn this interesting 4-day cooking camp specially designed for Junior Chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Coconut Crusted Chicken, Italian Manicotti, Homemade Crepes,  Crème Brulee, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 6/25, Tue. 6/26, Wed. 6/27, Thu. 6/28   10:00-2:00

Series Fee: $260

 

CLASS DESCRIPTIONS

Da1: Trip to France Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crepes with Ratatouille and Crème Brulee.              

Day 2: Mexican Fiesta Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Ole!

Day 3: USA - Fresh Foodie Field Trip To The Farmers Market Today we head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, Succotash, and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries.

Day 4-Mama Mia! We’re Cooking Italian! We’re taking a trip to Italy on our final day. We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast of Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia!

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4988

Tue, Jun. 26, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 2 -SAUCES)
 

Junior Chefs AcademyThis 4-day series designed specifically for our Junior Chefs (ages 9-14) with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate.The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef. It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

Pro SeriesStudents are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).

See complete course descriptions below.

  • Day 1: Kitchen Fundamentals and Knife Skills
  • Day 2: Sauces
  • Day 3: Meats and Poultry
  • Day 4: Grilling

Hands On    

Mon. 6/25, Tue. 6/26, Wed. 6/27, Thu. 6/28    10:00-2:00

Series Fee: $440               

Series Fee includes: Tastings, binder for all recipes and handouts, toque and 10% Pro Series student discount on Pro Series Cookware) Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).   

Note: These four classes cannot be taken individually as they build upon the previous day’s experiences.  

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

Day 2: Sauces

Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

Day 3: Meats and Poultry 

We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

Day 4: Grilling 

We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!


Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4985

Wed, Jun. 27, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 3-USA)
 

Junior Chefs AcademyIn this interesting 4-day cooking camp specially designed for Junior Chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Coconut Crusted Chicken, Italian Manicotti, Homemade Crepes,  Crème Brulee, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 6/25, Tue. 6/26, Wed. 6/27, Thu. 6/28   10:00-2:00

Series Fee: $260

 

CLASS DESCRIPTIONS

Da1: Trip to France Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crepes with Ratatouille and Crème Brulee.              

Day 2: Mexican Fiesta Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Ole!

Day 3: USA - Fresh Foodie Field Trip To The Farmers Market Today we head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, Succotash, and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries.

Day 4-Mama Mia! We’re Cooking Italian! We’re taking a trip to Italy on our final day. We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast of Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia!

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4988

Wed, Jun. 27, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 3-MEATS & POULTRY)
 

Junior Chefs AcademyThis 4-day series designed specifically for our Junior Chefs (ages 9-14) with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate.The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef. It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

Pro SeriesStudents are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).

See complete course descriptions below.

  • Day 1: Kitchen Fundamentals and Knife Skills
  • Day 2: Sauces
  • Day 3: Meats and Poultry
  • Day 4: Grilling

Hands On    

Mon. 6/25, Tue. 6/26, Wed. 6/27, Thu. 6/28    10:00-2:00

Series Fee: $440               

Series Fee includes: Tastings, binder for all recipes and handouts, toque and 10% Pro Series student discount on Pro Series Cookware) Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).   

Note: These four classes cannot be taken individually as they build upon the previous day’s experiences.  

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

Day 2: Sauces

Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

Day 3: Meats and Poultry 

We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

Day 4: Grilling 

We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!


Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4985

Thu, Jun. 28, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 4-ITALY)
 

Junior Chefs AcademyIn this interesting 4-day cooking camp specially designed for Junior Chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Coconut Crusted Chicken, Italian Manicotti, Homemade Crepes,  Crème Brulee, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 6/25, Tue. 6/26, Wed. 6/27, Thu. 6/28   10:00-2:00

Series Fee: $260

 

CLASS DESCRIPTIONS

Da1: Trip to France Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crepes with Ratatouille and Crème Brulee.              

Day 2: Mexican Fiesta Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Ole!

Day 3: USA - Fresh Foodie Field Trip To The Farmers Market Today we head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, Succotash, and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries.

Day 4-Mama Mia! We’re Cooking Italian! We’re taking a trip to Italy on our final day. We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast of Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia!

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4988

Thu, Jun. 28, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY PRO SERIES I (DAY 4-GRILLING.)
 

Junior Chefs AcademyPro SeriesThis 4-day series designed specifically for our Junior Chefs (ages 9-14) with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate.The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef. It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).

See complete course descriptions below.

  • Day 1: Kitchen Fundamentals and Knife Skills
  • Day 2: Sauces
  • Day 3: Meats and Poultry
  • Day 4: Grilling

Hands On    

Mon. 6/25, Tue. 6/26, Wed. 6/27, Thu. 6/28    10:00-2:00

Series Fee: $440               

Series Fee includes: Tastings, binder for all recipes and handouts, toque and 10% Pro Series student discount on Pro Series Cookware) Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).   

Note: These four classes cannot be taken individually as they build upon the previous day’s experiences.  

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

Day 2: Sauces

Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

Day 3: Meats and Poultry 

We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

Day 4: Grilling 

We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!


Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5080

Fri, Jun. 29, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FRIDAY NIGHT 'WOK 'N ROLL' COOKING PARTY!
 

Flavorful Weekend NightsStir fry is one of the most versatile cooking styles and, tonight, you’re in for a treat as you learn from a culinary pro!

Chef Yvette Hirang is one of our most popular instructors and she’s excited to teach her tips and techniques on wok cooking to create a quick delicious Asian dishes that includes ingredients that you should already have in your pantry!  Plus, you’ll love her relaxed and fun teaching style. 

First, she’ll talk about basic equipment requirements for perfect wok cooking including how to choose a wok or pan that works best for your heat source, and why. Then on to the best part of the class as you tie on an apron and follow along as Chef Hirang “woks” you through basic wok-cooking techniques to create an awesome three-course menu that includes Cashew Chicken, Garlic Beef, and Veggie-Fried Rice.

Grab your friends for a great night of wok-cooking fun! What are you waiting for? Sign up today!

(Tasting)

Limited Hands On

Fri. 6/29/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out! 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4989

Sat, Jun. 30, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: CRAZY CUPCAKE DECORATING
 

 

Junior Chefs AcademyBudding chefs (ages 9-14), get ready to conquer the creative world of cupcake decorating! 

Under the direction of an expert pastry chef, Kris Koehler, you’ll get your imagination flowing as you learn all about the fundamentals of cupcake decorating. We’ll cover icing types, decorator bags and tips, handling and techniques like stars, zig-zags, drop flowers, leaves ... and much more!

It will all come together as you practice what you’ve learned by decorating cupcakes and make your very own creative designs with permission to get as crazy as you want with your unique designs! Won’t that be fun? 

After this class, you’ll be decorating cupcakes like a pro! A super-fun and interactive class that you don’t want to miss!

(Snacks & Take-Home Cupcakes, Decorated By YOU!)

Hands On

Sat. 6/30/18  10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

 

9 openings available

$50.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5144

Sat, Jun. 30, 2018 @ 10:00 AM
SENSATIONAL SUMMER DESSERTS
 

It doesn’t get much better than this – a baking class using succulent, juicy fruit that’s overflowing at our local farmers’ markets. Nothing shouts summer like fresh strawberries, raspberries, peaches, watermelon, and honeydew, just to name a few. 

Expert culinary instructor, Jackie Wilson, shares her in-depth culinary knowledge as she teaches essential cooking skills and techniques like whisking, knife skills, how to properly measure ingredients (yes, there’s a right way), baking and pastry skills, and more, that will be used to create outstanding desserts like Shortcakes with fresh Mixed Berries (forget about that grocery store sponge cake – this is the real deal!), a bubbly Rustic Peach Tart, and a cool, refreshing Melon Sorbet that you’re going to absolutely love to enjoy on a warm summer day! 

If that’s not enough, Jackie will also teach you how to make fresh Whipped Cream the right way (once you see how easy it is, you’ll never turn back), and how to incorporate fresh herbs that are so abundant in our gardens this time of year, into our tasty dessert recipes.  

Yes, you’ll get to work next to Jackie and help prepare some of these tasty goodies, and, yes, you’ll get to take home the recipes so that you can easily recreate today’s scrumptious desserts at home for your family! Lucky them!

Our kitchens are going to smell soooo good! A perfect way to spend a Saturday morning! 

(Tasting)

Limited Hands On

Sat. 6/30/18    10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

15 openings available

$60.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5096

Sat, Jun. 30, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! 'HOT FUN IN THE SUMMERTIME!' DINNER WITH CHEF SANDY DIGIOVANNI
 

Flavorful Weekend NightsIt’s the height of summer and the biggest holiday of the season is upon us! Join experience instructor, Chef Sandy DiGiovanni as she weaves her culinary magic through a very special 4th of July menu to kick off America’s favorite holiday week.

You might recognize Chef Sandy as a finalist on NBC”s “America’s Next Best Restaurant”!  Yep, I told you she could cook, folks. And, this evening, she’ll show off her mad skills as she teaches you veritable feast of summertime cuisine – from appetizers all the way to dessert! Join us as we set our tables for this fun cooking party that features easy-breezy dishes that are perfect for summertime holiday entertaining.

We’ll start our firecracker feast off with Truffled Deviled Eggs (what’s that you say?) followed by a beautiful grilled Caesar Salad. You may never look at salad the same again after experiencing Chef Sandy’s special spin on this popular salad…..full of delightfully delicious grilled flavors. Hot damn! 

Next, we’ll learn essential grilling techniques as you help Sandy prepare Grilled Flank Steak topped with Chipotle Butter, along with Bacon-Wrapped Asparagus on the side, a shining star entrée on this clear summer night (can’t you smell that beautiful steak cooking right now?)

Finally, the summer moon will then shine brightly on our unbelievable homemade dessert, a warm, bubbly Peach Crostata, made with fresh peaches from our local farmers market.

Can you think of a better way to get in the 4th of July spirit? I mean, seriously, who would miss this stellar event where you get to cook alongside a celebrity chef? Well, we hope you won’t!

(Dinner)

Limited Hands On

Sat. 6/30/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

18 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4991

Sat, Jul. 7, 2018 @ 10:00 AM
JCA: LET'S ROLL, BABY! KIDS LEARN FANCY PASTRY ARTS TECHNIQUES & MAKE ICE CREAM CAKE ROLLS!
 

Junior Chefs AcademyKids (ages 9-14) wanna learn real-deal pastry techniques, so Chef Kris is here to make that happen. 

Today young chefs will learn the art of creating a “sponge” and how to fashion it into a “Roulade” as we make Homemade Swiss Ice Cream Cake Rolls.  Yes, please!   Our roulade consists of sponge cake that’s rolled around a homemade ice cream filling and finished off to create a very impressive dessert that even kids can master!

Experienced instructor and Professional Pastry Chef Kris Koehler will teach kids how to make a sponge cake from scratch by learning the proper mixing and measuring techniques needed to ensure it turns out with a perfect flavor and rolling texture. It’s not as hard as you think! You’ll see.

Then, you’ll roll up your sleeves and work next to Chef Kris as you learn how to us an ice cream makers to make delicious homemade Ice Cream that you’ll use to roll up inside your sponge cake.

Of course, you’ll get to taste the final product in class as Chef Kris shows you how to make smaller “party-sized” Swiss Cake Ice Cream Rolls that you’ll be able to recreate when you get home. 

Lots of hands-on cooking time in this fun and interactive class! C’mon….let’s get rolling!

(Tasting)

Hands On

Sat. 7/7/18   10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

11 openings available

$50.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5032

Sat, Jul. 7, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: CAJUN KIDS!...WITH 'CUTTHROAT KITCHEN' WINNER CHEF SHANITA BRYANT
 

Junior Chefs AcademyWe’re heading down to the “Bayou” for today’s Cajun cooking class … created especially for our Junior Chefs (ages 9-14) as we cook, and learn, alongside Chef Shanita Bryant.  You may recognize Chef Shanita from Alton Brown’s popular reality TV show “Cutthroat Kitchen” where she walked away as Champion and ‘last chef standing’ in 2014, so she knows what she’s talkin’ about.

Chef Shanita specializes in modern southern-cuisine and is excited to share her love of Louisiana foods with the kids today! Our young chefs will really enjoy her down-home” style of teaching as they work next to this talented Chef and learn to make kid-friendly Creole dishes including Creole BBQ Shrimp, Dirty Rice and, to satisfy your sweet tooth, a New Orleans-Style Bread Pudding with Pecan Praline Sauce and Chantilly Cream. Whoa....that's what I'm talkin' about! 

It’s hands-on all the way because that’s how we learn best – practicing our newfound culinary skills, learning new cooking methods and tasting new foods as we journey through Cajun country.  

(Tasting)

Hands On

Sat. 7/7/18   10:00-12:30 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

 

 

17 openings available

$60.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5106

Sat, Jul. 7, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FLAVORS OF THE CARIBBEAN-IT'S AN ISLAND BEACH PARTY!
 

Flavorful Weekend NightsImagine you are planted on a colorful wooden chair next to a golden beach shaded by palm trees and crystalline waters teeming with colorful tropical fish. Smell the spicy food cooking in the shacks behind you, groove to the calypso music, and bask in the gentle leisurely lifestyle of the islands. Sounds like something dreams are made of, huh?

Well, tonight we’re going down to the islands, mon, and we’re adding a spicy food competition to our island fete. You’ll start the evening with the ever-popular tropical Rum Punch (duh), and then divide into teams.  We’ll supply a mystery box filled with an array of salsa and guacamole ingredients. Then, you’ll work together, using a molcajete to create your own signature salsa creations.

Next, you’ll dive into more hands-on cooking action alongside your experience instructor, Susy Lara, as you learn to prepare fantastic Caribbean-Mex-inspired dishes like Grilled Queso Fresco with Roasted Poblanos, Pollo Asada - a tasty marinated and grilled chicken dish, Grilled Pineapple (yes, it’s a thing!), and Cilantro Lime Rice. We’ll end our beach party fiesta with a creamy, yet ‘cake-y’, Choco Flan. Wow!

Feel free to wear your favorite island-themed shirt…and sombrero!   Yeah, Mon!

(Dinner)

Hands On

Sat. 7/7/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$75.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5118

Sun, Jul. 8, 2018 @ 10:00 AM
MIDWEST BBQ INSTITUTE: THE THRILL OF THE GRILL-GRILLING 101
 

Midwest BBQ InstituteA staple in our Midwest BBQ Institute™, this extended 4-hour class will leave no briquette unturned when it comes to home grilling. It’s a “must take” class that will start at the beginning and go through each step: gas vs. charcoal; how to light a fire; determining proper fire temperatures; testing meat for doneness; why, what and when to marinate; choosing the right meats and fish for grilling; which ground beef makes the best burgers; and cooking on a cedar plank.

BBQ master, Chef Richard (aka Educator of 'Que') will share some of his favorite recipes (with flavors from around the world!) so we can show off our new skills in our own backyards. We’ll learn as we prepare dishes like: Tuscan Porterhouse Roast (now famous!), Planked Pesto Salmon, Grilled Inside-Outside Chicken Cordon Bleu, among others. Ladies and gentlemen … let the grilling begin!

NOTE: This is a demonstration class with no hands-on participation.

(Tasting) 

Demonstration Class

Sun. 7/8/18   10:00-2:00 

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$95.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4996

Sun, Jul. 8, 2018 @ 6:00 PM
9-WEEK PRO SERIES I (DAY 5-MOIST HEAT COOKING)
 

Pro SeriesThis series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chefs' jacket, then join us.   

  •  Students are required to wear a white chefs' jacket to each class. (Available for purchase with 10% Pro Series student discount in our Kitchen Store™)

SUNDAYS beginning 6/3, 6/10, 6/17, 6/24, (skip 7/1), 7/8, 7/15, 7/22, 7/29, 8/5

6:00-9:00

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
  

Class 3: SEAFOOD

We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.
 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting. 
 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class. 
 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4992

Mon, Jul. 9, 2018 @ 10:00 AM
LI'L KIDS BOMB-DIGGITY 4-DAY CAMP: DAY 1-LEARN THE BASICS
 

 

Li'l Kids in the KitchenThis BRAND NEW interactive 4-day cooking camp is specially designed for Li’l Kids (ages 5-8) and is the first of its kind at CCKC.

While we do love the parents, this class is designed for the Little Chefs to be here without their parents for all of these classes! 

Chef Ariel Johnston is a seasoned culinary instructor who specializes in teaching kids to cook, so she has it covered today. She’s designed a fun-filled 4-day camp geared towards making budding chefs comfortable in the kitchen as they learn basic culinary skills that will be applied to kid-friendly recipes. Expect lots of hands-on cooking fun, and lots of eating! Enrollment is limited – register today!

(Tasting)

Hands On

Mon. 7/9, Tue. 7/10, (SKIP WED), Thu. 7/12, Fri. 7/13   10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1: Kid’s Learn Cooking Basics To kick off our cooking camp, little cooking campers will learn lots of age-appropriate culinary skills and techniques that they’ll build on (and practice!) over the week. We will learn tasty kid-friendly recipes such as Summer Salsa, Cheese Pizza (including Homemade Dough), and Chef Ariel’s own creation, Italian CONEoli (you’re going to love these special treats!), as we learn basic knife skills (using kid-friendly knives, of course!), measuring, stirring techniques, whisking, grating, and other valuable kitchen basics.  We will also go over how to read and follow a recipe so kids have the comfort level to recreate the goodies they learn during camp when they get home.

 

Day 2: Snack Attack!  Li’l chefs will push the limits on snacks and prepare a variety of wholesome, delicious hunger-beaters and nibbles. This won’t be your traditional boring snacks! No way! Today’s super scrumptious snacks will include awesome goodies like homemade Granola bars, Fruit Gummy Bites, Banana and Nutella Sushi (say what?), and Edible Chocolate Dessert Bowls. Yummmy!

 

Day 3: The Tiny Chef’s Herb Garden Herb gardens can be a chef’s best friend, and, yes, that includes the tiniest of chefs, too. On day three, kids will learn about using different herbs in recipe….and how to grow them. They’ll whisk, measure and chop their way through awesome little-kid friendly recipes like Lady Bug Pizzas with homemade Pesto, and savory Herb Muffins. At the end of the class, the kids will get their hands in the dirt as they start their own herb garden made out of recycled materials that are found right in the kitchen, and then take them home to nurture and grow.

 

Day 4: On Your Mark, Get Set…..Let’s Bake!  On the final day of camp, our tiny chefs will incorporate all of the culinary skills and techniques that they’ve learned this week, with a fun twist on it, as they learn to make perfect yummy summertime baked treats like S’mores Pie Pops, Chocolate Banana Bread and super tasty Campfire Cupcakes.  It’s going to smell so good in our kitchens today.  A sweet ending to a super fun week at cooking camp!

 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$240.00

Ariel Johnston

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4993

Mon, Jul. 9, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 1-KOREAN)
 

Junior Chefs AcademyIn this BRAND NEW cooking camp specially designed for junior chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Spring Rolls with Peanut Sauce, Jamaican Chicken Roti, Egg Drop Soup, Baba Ganoush, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of real-deal cooking technique and education as well as a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 7/9, Tue. 7/10, Wed. 7/11, Thu. 7/12   10:00-2:00

Series Fee: $260

CLASS DESCRIPTIONS

Day One: A Trip to Korea  Today, kids will be Olympic stars in the kitchen as they explore the flavorful foods of Korea.They will learn essential cooking skills like stir-fry, basic knife skills, frying, whisking and more as they make fresh Spring Rolls with Peanut Sauce, Bibimbab, an popular Korean dish that consists of warm rice, veggies and interesting sauces that’s served in a bowl with a fried egg on top (it’s yummy!), and a sweet Korean dessert to end the day.

               

Day Two: Don’t WorryMon! Eat Jamaican On our second day, kids will be jammin’ it in the kitchen as they dive into traditional foods from the island of Jamaica. They’ll explore different spices and how they marry together to create a variety of different profiles. Then, they’ll learn basic culinary techniques as they use the spices to create several delicious dishes like Chicken Roti (one of the best Caribbean dishes you’ll ever put in your mouth.), Coconut Toto (nope, we’re not in Kansas anymore) and a super good Jamaican dessert that dates back to the plantation days. Yeah, Mon.

 

Day Three: Traditions from Chinese Kitchens On our third day, the kids will head over to the Overland Park Farmers’ Market to shop the fresh locally grown produce and meet the farmers. Then, we’ll bring our goodies back to the kitchen and begin our lesson on Chinese foods.  Get ready to learn even more culinary techniques to add to your repertoire as you create authentic Chinese foods like Pork Dumplings with Dipping Sauce, Egg Drop Soup, and Stir-Fried Greens & Garlic (made from the fresh greens you’ll choose at the market), a yummy Mango Pudding, and more.


Day Four: Mediterranean Delights On our final day, we’ll use some of the produce we’ve purchased and stored from yesterday’s trip to the farmers market, as we learn and discover the light and healthy foods of Greece.  Mediterranean dishes are some of the healthiest in the world – and uber good, too. We’ll put all of the techniques and tips we’ve learned so far to good use as you create exotic recipes like Baba Ganoush (a roasted eggplant dish similar to hummus…sooo good and it’s fun to say, too!) Chicken Souvlaki (a Greek version of chicken on a stick. Fun!), Tabbouleh, a colorful Greek Salad, and we’ll end our day with Sweet Rice Pudding for dessert. 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

11 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5166

Mon, Jul. 9, 2018 @ 6:30 PM
MINIATURE TEMPTATIONS: PETIT FOURS & CUPCAKES
 

Cupcakes and petit-fours are those old-fashioned classic treats that have become sophisticated and whimsical, and are showing up at weddings, showers, birthday parties, and office events. Learn new ways to create and decorate these tasty tidbits using icing, sugar decorations, fondant……and chocolate! Did we get your attention?

Instructor Leighana Williams demonstrates various decorating techniques and methods to display your creations. Then, you’ll get to try some of these ideas on cupcakes you can take home to show off to your family.  Imagine the “oohs & ahhs” when you display these beauties to your next get-together! Recipes, tricks and tips provided.

(Tastings & Take-Home Cupcakes)

Hands On

Mon. 7/9/18   6:30-9:00

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$60.00

Leighana Williams

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4992

Tue, Jul. 10, 2018 @ 10:00 AM
LI'L KIDS BOMB-DIGGITY 4-DAY CAMP: DAY 2-SNACK ATTACK!
 

Li'l KidsThis BRAND NEW interactive 4-day cooking camp is specially designed for Li’l Kids (ages 5-8) and is the first of its kind at CCKC.

While we do love the parents, this class is designed for the Little Chefs to be here without their parents for all of these classes! 

Chef Ariel Johnston is a seasoned culinary instructor who specializes in teaching kids to cook, so she has it covered today. She’s designed a fun-filled 4-day camp geared towards making budding chefs comfortable in the kitchen as they learn basic culinary skills that will be applied to kid-friendly recipes. Expect lots of hands-on cooking fun, and lots of eating! Enrollment is limited – register today!

(Tasting)

Hands On

Mon. 7/9, Tue. 7/10, (SKIP WED), Thu. 7/12, Fri. 7/13   10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1: Kid’s Learn Cooking Basics To kick off our cooking camp, little cooking campers will learn lots of age-appropriate culinary skills and techniques that they’ll build on (and practice!) over the week. We will learn tasty kid-friendly recipes such as Summer Salsa, Cheese Pizza (including Homemade Dough), and Chef Ariel’s own creation, Italian CONEoli (you’re going to love these special treats!), as we learn basic knife skills (using kid-friendly knives, of course!), measuring, stirring techniques, whisking, grating, and other valuable kitchen basics.  We will also go over how to read and follow a recipe so kids have the comfort level to recreate the goodies they learn during camp when they get home.

 

Day 2: Snack Attack!  Li’l chefs will push the limits on snacks and prepare a variety of wholesome, delicious hunger-beaters and nibbles. This won’t be your traditional boring snacks! No way! Today’s super scrumptious snacks will include awesome goodies like homemade Granola bars, Fruit Gummy Bites, Banana and Nutella Sushi (say what?), and Edible Chocolate Dessert Bowls. Yummmy!

 

Day 3: The Tiny Chef’s Herb Garden Herb gardens can be a chef’s best friend, and, yes, that includes the tiniest of chefs, too. On day three, kids will learn about using different herbs in recipe….and how to grow them. They’ll whisk, measure and chop their way through awesome little-kid friendly recipes like Lady Bug Pizzas with homemade Pesto, and savory Herb Muffins. At the end of the class, the kids will get their hands in the dirt as they start their own herb garden made out of recycled materials that are found right in the kitchen, and then take them home to nurture and grow.

 

Day 4: On Your Mark, Get Set…..Let’s Bake!  On the final day of camp, our tiny chefs will incorporate all of the culinary skills and techniques that they’ve learned this week, with a fun twist on it, as they learn to make perfect yummy summertime baked treats like S’mores Pie Pops, Chocolate Banana Bread and super tasty Campfire Cupcakes.  It’s going to smell so good in our kitchens today.  A sweet ending to a super fun week at cooking camp!

 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$240.00

Ariel Johnston

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4993

Tue, Jul. 10, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 2-JAMAICA)
 

Junior Chefs AcademyIn this BRAND NEW cooking camp specially designed for junior chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Spring Rolls with Peanut Sauce, Jamaican Chicken Roti, Egg Drop Soup, Baba Ganoush, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of real-deal cooking technique and education as well as a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 7/9, Tue. 7/10, Wed. 7/11, Thu. 7/12   10:00-2:00

Series Fee: $260

CLASS DESCRIPTIONS

Day One: A Trip to Korea  Today, kids will be Olympic stars in the kitchen as they explore the flavorful foods of Korea.They will learn essential cooking skills like stir-fry, basic knife skills, frying, whisking and more as they make fresh Spring Rolls with Peanut Sauce, Bibimbab, an popular Korean dish that consists of warm rice, veggies and interesting sauces that’s served in a bowl with a fried egg on top (it’s yummy!), and a sweet Korean dessert to end the day.

               

Day Two: Don’t WorryMon! Eat Jamaican On our second day, kids will be jammin’ it in the kitchen as they dive into traditional foods from the island of Jamaica. They’ll explore different spices and how they marry together to create a variety of different profiles. Then, they’ll learn basic culinary techniques as they use the spices to create several delicious dishes like Chicken Roti (one of the best Caribbean dishes you’ll ever put in your mouth.), Coconut Toto (nope, we’re not in Kansas anymore) and a super good Jamaican dessert that dates back to the plantation days. Yeah, Mon.

 

Day Three: Traditions from Chinese Kitchens On our third day, the kids will head over to the Overland Park Farmers’ Market to shop the fresh locally grown produce and meet the farmers. Then, we’ll bring our goodies back to the kitchen and begin our lesson on Chinese foods.  Get ready to learn even more culinary techniques to add to your repertoire as you create authentic Chinese foods like Pork Dumplings with Dipping Sauce, Egg Drop Soup, and Stir-Fried Greens & Garlic (made from the fresh greens you’ll choose at the market), a yummy Mango Pudding, and more.


Day Four: Mediterranean Delights On our final day, we’ll use some of the produce we’ve purchased and stored from yesterday’s trip to the farmers market, as we learn and discover the light and healthy foods of Greece.  Mediterranean dishes are some of the healthiest in the world – and uber good, too. We’ll put all of the techniques and tips we’ve learned so far to good use as you create exotic recipes like Baba Ganoush (a roasted eggplant dish similar to hummus…sooo good and it’s fun to say, too!) Chicken Souvlaki (a Greek version of chicken on a stick. Fun!), Tabbouleh, a colorful Greek Salad, and we’ll end our day with Sweet Rice Pudding for dessert. 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

11 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5120

Tue, Jul. 10, 2018 @ 6:30 PM
MIDWEST BBQ INSTITUTE: CHURRASCO CELEBRATION! LATIN FLAVORS ON THE GRILL!
 

Midwest BBQ InstituteLet’s celebrate the flavorful foods of the Gauchos (Cowboys!) of Brazil, Argentina, Chili and, Nicaragua in this interesting class that explores Latin meats prepared on the grill!

Our instructor, Chef Richard McPeake, is an Award-Winning Chef and BBQ professional, so who better to lead this special grilling class. You’ll learn the art of grilling Latin-style as chef shares his vast knowledge of grilling and cooking techniques like how to determine the best “fire” for the dish you’re preparing to deliver meals of utter perfection.

Our menu includes South American recipes like Garlic-Studded Roast Beef – a Brazilian favorite, Herb & Spiced Chicken Thighs from Portugal, and an Argentinian Marinated Grilled Skirt Steak. Plus, delicious Bacon-Wrapped Beef and two awesome Chimichurri Sauces.

You’ll get some grilling time with Chef Richard and leave with the confidence to recreate the recipes you’ve learned with ease.

(Tasting) 

Limited Hands On

Tue. 7/10/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4993

Wed, Jul. 11, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 3-CHINA)
 

Junior Chefs AcademyIn this BRAND NEW cooking camp specially designed for junior chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Spring Rolls with Peanut Sauce, Jamaican Chicken Roti, Egg Drop Soup, Baba Ganoush, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of real-deal cooking technique and education as well as a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 7/9, Tue. 7/10, Wed. 7/11, Thu. 7/12   10:00-2:00

Series Fee: $260

CLASS DESCRIPTIONS

Day One: A Trip to Korea  Today, kids will be Olympic stars in the kitchen as they explore the flavorful foods of Korea.They will learn essential cooking skills like stir-fry, basic knife skills, frying, whisking and more as they make fresh Spring Rolls with Peanut Sauce, Bibimbab, an popular Korean dish that consists of warm rice, veggies and interesting sauces that’s served in a bowl with a fried egg on top (it’s yummy!), and a sweet Korean dessert to end the day.

               

Day Two: Don’t WorryMon! Eat Jamaican On our second day, kids will be jammin’ it in the kitchen as they dive into traditional foods from the island of Jamaica. They’ll explore different spices and how they marry together to create a variety of different profiles. Then, they’ll learn basic culinary techniques as they use the spices to create several delicious dishes like Chicken Roti (one of the best Caribbean dishes you’ll ever put in your mouth.), Coconut Toto (nope, we’re not in Kansas anymore) and a super good Jamaican dessert that dates back to the plantation days. Yeah, Mon.

 

Day Three: Traditions from Chinese Kitchens On our third day, the kids will head over to the Overland Park Farmers’ Market to shop the fresh locally grown produce and meet the farmers. Then, we’ll bring our goodies back to the kitchen and begin our lesson on Chinese foods.  Get ready to learn even more culinary techniques to add to your repertoire as you create authentic Chinese foods like Pork Dumplings with Dipping Sauce, Egg Drop Soup, and Stir-Fried Greens & Garlic (made from the fresh greens you’ll choose at the market), a yummy Mango Pudding, and more.


Day Four: Mediterranean Delights On our final day, we’ll use some of the produce we’ve purchased and stored from yesterday’s trip to the farmers market, as we learn and discover the light and healthy foods of Greece.  Mediterranean dishes are some of the healthiest in the world – and uber good, too. We’ll put all of the techniques and tips we’ve learned so far to good use as you create exotic recipes like Baba Ganoush (a roasted eggplant dish similar to hummus…sooo good and it’s fun to say, too!) Chicken Souvlaki (a Greek version of chicken on a stick. Fun!), Tabbouleh, a colorful Greek Salad, and we’ll end our day with Sweet Rice Pudding for dessert. 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

11 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5190

Wed, Jul. 11, 2018 @ 6:30 PM
GIRLS' NIGHT OUT! RUM RUNNER'S ISLAND ESCAPE - CRUISIN' & BOOZIN' WITH BRUCE!
 

Tonight we embark on our “maiden” voyage (get it?) for this girl-only Caribbean Cruise that's a little bit “Love Boat”, with a twinge of “Margaritaville”, as Cruise Director, Bruce Campbell takes us on a “spirited” tour of his favorite ports of call.  Bruce, the Food and Beverage Guy” with 25+ years in the restaurant business, is the perfect host for our evening of merriment – he’s an avid seafarer, and has personally taken a “boat-load” of cruises. 

As we set sail toward our first port of call, Bruce will entertain us with tales of his journeys and insight to the region’s various styles of rum.  We’ll begin in Puerto Rico where we’ll learn how to use light rum to create a Cranberry Mojito.  Next, we’ll visit the Virgin Islands where Bruce shows us his Pineapple & Ginger Rum Infusion with Gold Rum. Jamaica is our next destination for Pain Killers, featuring dark rum.  Our final port of call this evening is St. Maarten, where we’ll enjoy a Mango Cooler using flavored rums.

Bruce will serve some Caribbean-inspired dishes, and you’ll even get in on the cooking action and help him make one of them. As you know Caribbean food is a fusion of many different cuisines including Africa, Spanish, French, Dutch, and Indian. The aromas and tastes wafting from these dishes will definitely transport you to the islands! Yeah, Mon! 

So…come aboard…we’re expecting you! (Insert “The Love Boat” theme song and visualize walking up the gangplank to Captain Stubings’ welcoming smile…work with me here, will ya?)

(Food & Cocktail Tastings) 

Limited Hands On

Wed. 7/11/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4992

Thu, Jul. 12, 2018 @ 10:00 AM
LI'L KIDS BOMB-DIGGITY 4-DAY CAMP: DAY 3-HERB GARDEN
 

 Li'l KidsThis BRAND NEW interactive 4-day cooking camp is specially designed for Li’l Kids (ages 5-8) and is the first of its kind at CCKC.

While we do love the parents, this class is designed for the Little Chefs to be here without their parents for all of these classes! 

Chef Ariel Johnston is a seasoned culinary instructor who specializes in teaching kids to cook, so she has it covered today. She’s designed a fun-filled 4-day camp geared towards making budding chefs comfortable in the kitchen as they learn basic culinary skills that will be applied to kid-friendly recipes. Expect lots of hands-on cooking fun, and lots of eating! Enrollment is limited – register today!

(Tasting)

Hands On

Mon. 7/9, Tue. 7/10, (SKIP WED), Thu. 7/12, Fri. 7/13   10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1: Kid’s Learn Cooking Basics To kick off our cooking camp, little cooking campers will learn lots of age-appropriate culinary skills and techniques that they’ll build on (and practice!) over the week. We will learn tasty kid-friendly recipes such as Summer Salsa, Cheese Pizza (including Homemade Dough), and Chef Ariel’s own creation, Italian CONEoli (you’re going to love these special treats!), as we learn basic knife skills (using kid-friendly knives, of course!), measuring, stirring techniques, whisking, grating, and other valuable kitchen basics.  We will also go over how to read and follow a recipe so kids have the comfort level to recreate the goodies they learn during camp when they get home.

 

Day 2: Snack Attack!  Li’l chefs will push the limits on snacks and prepare a variety of wholesome, delicious hunger-beaters and nibbles. This won’t be your traditional boring snacks! No way! Today’s super scrumptious snacks will include awesome goodies like homemade Granola bars, Fruit Gummy Bites, Banana and Nutella Sushi (say what?), and Edible Chocolate Dessert Bowls. Yummmy!

 

Day 3: The Tiny Chef’s Herb Garden Herb gardens can be a chef’s best friend, and, yes, that includes the tiniest of chefs, too. On day three, kids will learn about using different herbs in recipe….and how to grow them. They’ll whisk, measure and chop their way through awesome little-kid friendly recipes like Lady Bug Pizzas with homemade Pesto, and savory Herb Muffins. At the end of the class, the kids will get their hands in the dirt as they start their own herb garden made out of recycled materials that are found right in the kitchen, and then take them home to nurture and grow.

 

Day 4: On Your Mark, Get Set…..Let’s Bake!  On the final day of camp, our tiny chefs will incorporate all of the culinary skills and techniques that they’ve learned this week, with a fun twist on it, as they learn to make perfect yummy summertime baked treats like S’mores Pie Pops, Chocolate Banana Bread and super tasty Campfire Cupcakes.  It’s going to smell so good in our kitchens today.  A sweet ending to a super fun week at cooking camp!

 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$240.00

Ariel Johnston

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4993

Thu, Jul. 12, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 4-GREECE)
 

Junior Chefs AcademyIn this BRAND NEW cooking camp specially designed for junior chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Spring Rolls with Peanut Sauce, Jamaican Chicken Roti, Egg Drop Soup, Baba Ganoush, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of real-deal cooking technique and education as well as a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 7/9, Tue. 7/10, Wed. 7/11, Thu. 7/12   10:00-2:00

Series Fee: $260

CLASS DESCRIPTIONS

Day One: A Trip to Korea  Today, kids will be Olympic stars in the kitchen as they explore the flavorful foods of Korea.They will learn essential cooking skills like stir-fry, basic knife skills, frying, whisking and more as they make fresh Spring Rolls with Peanut Sauce, Bibimbab, an popular Korean dish that consists of warm rice, veggies and interesting sauces that’s served in a bowl with a fried egg on top (it’s yummy!), and a sweet Korean dessert to end the day.

               

Day Two: Don’t WorryMon! Eat Jamaican On our second day, kids will be jammin’ it in the kitchen as they dive into traditional foods from the island of Jamaica. They’ll explore different spices and how they marry together to create a variety of different profiles. Then, they’ll learn basic culinary techniques as they use the spices to create several delicious dishes like Chicken Roti (one of the best Caribbean dishes you’ll ever put in your mouth.), Coconut Toto (nope, we’re not in Kansas anymore) and a super good Jamaican dessert that dates back to the plantation days. Yeah, Mon.

 

Day Three: Traditions from Chinese Kitchens On our third day, the kids will head over to the Overland Park Farmers’ Market to shop the fresh locally grown produce and meet the farmers. Then, we’ll bring our goodies back to the kitchen and begin our lesson on Chinese foods.  Get ready to learn even more culinary techniques to add to your repertoire as you create authentic Chinese foods like Pork Dumplings with Dipping Sauce, Egg Drop Soup, and Stir-Fried Greens & Garlic (made from the fresh greens you’ll choose at the market), a yummy Mango Pudding, and more.


Day Four: Mediterranean Delights On our final day, we’ll use some of the produce we’ve purchased and stored from yesterday’s trip to the farmers market, as we learn and discover the light and healthy foods of Greece.  Mediterranean dishes are some of the healthiest in the world – and uber good, too. We’ll put all of the techniques and tips we’ve learned so far to good use as you create exotic recipes like Baba Ganoush (a roasted eggplant dish similar to hummus…sooo good and it’s fun to say, too!) Chicken Souvlaki (a Greek version of chicken on a stick. Fun!), Tabbouleh, a colorful Greek Salad, and we’ll end our day with Sweet Rice Pudding for dessert. 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

11 openings available

$260.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5154

Thu, Jul. 12, 2018 @ 6:30 PM
WINE 101 WITH A CERTIFIED SOMMELIER
 

 

Let’s learn about wine with a pro!  This special 2-hour class is designed for those with an appreciation for one of the world’s oldest beverages.  Learn from scratch (or refresh your skills) with longtime Certified Sommelier, Brent Grider. 

The goal of the class will be to gain a working knowledge of the various grape varietals and then gauge what styles of wine appeal most to you, and why. We’ll also understand the ‘how to’s of selecting wines you’ll enjoy, the wine-making process (including sparkling wines), how to read a wine label and a wine list, proper glassware, how to open a bottle, what factors contribute to the quality of a wine, and major wine producing countries.  That’s a lot of ground to cover, but, we’ll do it.

Don’t worry, we’ll also do some tasting as well because how the heck can you learn if you don’t taste….right?  You will no longer have to use the “close your eyes and point” approach to choosing a wine at your local purveyor or in a restaurant.  Won’t you be clever! 

(Wine Tasting & Wine Nibbles)

Demonstration Class

 

Thu. 7/12/18      7:00-9:00

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

20 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4992

Fri, Jul. 13, 2018 @ 10:00 AM
LI'L KIDS BOMB-DIGGITY 4-DAY CAMP: DAY 4-LET'S BAKE!
 

 Li'l KidsThis BRAND NEW interactive 4-day cooking camp is specially designed for Li’l Kids (ages 5-8) and is the first of its kind at CCKC.

While we do love the parents, this class is designed for the Little Chefs to be here without their parents for all of these classes! 

Chef Ariel Johnston is a seasoned culinary instructor who specializes in teaching kids to cook, so she has it covered today. She’s designed a fun-filled 4-day camp geared towards making budding chefs comfortable in the kitchen as they learn basic culinary skills that will be applied to kid-friendly recipes. Expect lots of hands-on cooking fun, and lots of eating! Enrollment is limited – register today!

(Tasting)

Hands On

Mon. 7/9, Tue. 7/10, (SKIP WED), Thu. 7/12, Fri. 7/13   10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1: Kid’s Learn Cooking Basics To kick off our cooking camp, little cooking campers will learn lots of age-appropriate culinary skills and techniques that they’ll build on (and practice!) over the week. We will learn tasty kid-friendly recipes such as Summer Salsa, Cheese Pizza (including Homemade Dough), and Chef Ariel’s own creation, Italian CONEoli (you’re going to love these special treats!), as we learn basic knife skills (using kid-friendly knives, of course!), measuring, stirring techniques, whisking, grating, and other valuable kitchen basics.  We will also go over how to read and follow a recipe so kids have the comfort level to recreate the goodies they learn during camp when they get home.

 

Day 2: Snack Attack!  Li’l chefs will push the limits on snacks and prepare a variety of wholesome, delicious hunger-beaters and nibbles. This won’t be your traditional boring snacks! No way! Today’s super scrumptious snacks will include awesome goodies like homemade Granola bars, Fruit Gummy Bites, Banana and Nutella Sushi (say what?), and Edible Chocolate Dessert Bowls. Yummmy!

 

Day 3: The Tiny Chef’s Herb Garden Herb gardens can be a chef’s best friend, and, yes, that includes the tiniest of chefs, too. On day three, kids will learn about using different herbs in recipe….and how to grow them. They’ll whisk, measure and chop their way through awesome little-kid friendly recipes like Lady Bug Pizzas with homemade Pesto, and savory Herb Muffins. At the end of the class, the kids will get their hands in the dirt as they start their own herb garden made out of recycled materials that are found right in the kitchen, and then take them home to nurture and grow.

 

Day 4: On Your Mark, Get Set…..Let’s Bake!  On the final day of camp, our tiny chefs will incorporate all of the culinary skills and techniques that they’ve learned this week, with a fun twist on it, as they learn to make perfect yummy summertime baked treats like S’mores Pie Pops, Chocolate Banana Bread and super tasty Campfire Cupcakes.  It’s going to smell so good in our kitchens today.  A sweet ending to a super fun week at cooking camp!

 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$240.00

Ariel Johnston

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5125

Fri, Jul. 13, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS!MIDWEST BBQ INSTITUTE:COUPLES IN THE KITCHEN: GRILLING WITH ITALIAN FLAVORS
 

 

Flavorful Weekend NightsWe’re stirring up a little romance on the grill tonight as our senses take a journey to the lush green rolling hills, bucolic vineyards and old-world charm of Tuscany. The words “Tuscan” and “grilling” just seem to go together naturally!

The Tuscan grill is all nuance with minimal interference on the natural flavor of the primary ingredient. There are no sweet barbecue sauces to overwhelm the senses … no sweet-and-sour glazes to interfere with the fire-roasted flavors of Tuscany. Marinades and natural flavors are important, but they are lighter and comprised of only a handful of really good ingredients: olive oil, citrus, wine, garlic, a few herbs and some aged balsamic.

Midwest BBQ InstituteTonight, under the tutelage of a BBQ grilling pro, Professional Chef Richard McPeake, our cooking duos will learn all about fire-roasting as we cook with indirect and direct heat, Our incredible menu especially designed for two includes, a beautiful Pancetta-Wrapped Radicchio with Pears and Balsamic salad, Shrimp Saltimbocca wrapped with fresh sage and prosciutto ham, Chicken alla Diavola, and charred fresh Corn on the Cob, with an Italian twist.

If that’s not enough, how about learning how to “spatchcock” a whole chicken! (don't worry, Chef Richard will fill you in!) To round out our menu, how about sweet and sensational grilled peaches with Sabayon. Plus, perfectly paired wines.  Ok, then! 

What a fabulous class for you and your favorite cooking partner to take together!

(Dinner) 

Limited Hands On

Fri. 7/13/18   6:30-9:00 

The class fee for this Couples class is $75 per person. 

Please note that if registering for 2 people, you must select 2 seats on the Shopping Cart page.  Thank you! 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

Offering serious educational curriculum dedicated to the art and science of grilling and smoking, our Midwest BBQ Institute™ classes are taught by some of the finest BBQ instructors in the world….right here in Kansas City! Classes are offered on a continuing basis through the year with new topics and classes added continuously. Customized BBQ events are available too!   For more information about the Midwest BBQ Institute™,  click here

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

20 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5162

Sat, Jul. 14, 2018 @ 10:00 AM
THE ART OF THE CREAM PUFF & OTHER CHOUX PASTRY DELIGHTS
 

Doesn’t matter what you call ‘em … profiteroles, choux a la crème or pâte à choux … the delectable cream puff takes center stage during today’s ultimate cream puff workshop. You’ll learn much from culinary instructor, Leighana Williams, in this full hands-on class as we discover how to create cream puffs – from start to finish.

You’ll explore essential measuring techniques, learn about the ingredients, and create your very own batch of Pâte à Choux dough with which you’ll make your Cream Puffs. Hold onto your chef hats, though, because you’ll also learn fabulous variations including the ever-popular Éclair; savory Gougeres (cream puff appetizers); and the spectacular Paris-Brest, a ring-shaped pastry with a lovely Praline Cream Filling. Speaking of fillings … of course we’ll learn how to make amazing fillings for our beautiful baked pastries, and discover the best ways to fill them.

You’ll take home some of your handmade treasures (unless you eat them all!).

(Tasting & Take-Home Filled Cream Puffs)

Hands On

Sat. 7/14/18   10:00-12:30 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

19 openings available

$60.00

Leighana Williams

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5170

Sat, Jul. 14, 2018 @ 10:00 AM
SAY CHEESE! FOOD PHOTOGRAPHY: TIPS & TRICKS FOR GREAT FOOD SHOTS
 

Are you one of those folks who take pictures of your food? Perhaps you blog about food or just want to immortalize on Pinterest or Instagram that special dish you’ve created at home or an artistically prepared latte that has been served to you. You’re in luck because photographer Jennifer Goldwasser is here to teach one of our more unusual classes!

Jennifer has some impressive credentials and brings 10+ years of photography experience into our kitchen today. Under her expert tutelage, we’ll study color and composition, lighting (natural vs. artificial), plating and presentation, and tricks of the trade to capture perfect food and beverage images. She’ll also  offer up simple suggestions for setting up a photo. Jennifer has loads of really good ideas to show and share!

After today’s class, your personal food photos will look much better, your blogs and postings will be more enticing, and who knows where your newfound talents will lead you when you post your impressive photos on Instagram or Pinterest!

Bring your camera (digital, 35mm, camera phone … whatever ya got!).

(Snacks)

Demonstration Class

Sat. 7/14/18   10:00-12:30 

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$50.00

Jennifer Goldwasser

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5097

Sat, Jul. 14, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! LITTLE TRIP TO SPAIN
 

Flavorful Weekend NightsChef Sandy believes that if you want to really learn about a country, you have to eat your way through it!  Tonight, we’ll embark upon a food- and wine-trekking experience through the regions of Spain, a magical country overflowing with a vast array of foods and flavors that are the fruits of the country’s diverse ecology. 

Chef Sandy DiGiovanni approaches food like she did her stint on “America’s Next Best Restaurant” – with passion, humor and unabandoned delight. 

We’ll sip on Sangria as Sandy teaches Spanish classics like Gambas al Ajillo (Shrimp in Garlic Sauce), Marinated Olive, Manchego with Oranges, Mussels Miga in Cream Sauce with Fried Bread Crumbs, Patatas Bravas with Roasted Tomato Aioli, a classic Spanish Flan, and more. Don’t worry, you’ll get some hands-on cooking time tonight, too.

Learn how the Spanish “locals” incorporate indigenous ingredients into simple but beautiful works of Spanish food art.  As the “locals” go …then, so will we … incorporate Spanish wines into our journey.

(Dinner)

Limited Hands On

Sat. 7/14/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4997

Sun, Jul. 15, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: MIDWEST BBQ INSTITUTE! KIDS LEARN 'QUE'-THE FUNDAMENTALS OF GRILLING
 

Junior Chefs AcademyKids can “Que” too, ya' know! Award-winning competitor, Bruce Campbell, teaches our young BBQ chefs (ages 9-14) the fundamentals of grilling.

We’re outside today (rain or shine … just like the pros! OK, so we’ll have tents if it rains!) as we learn the basics – grill safety, how to light the fire, heat zones, charcoal vs. gas, how rubs and sauces are made, and more.

Midwest BBQ InstituteWe’ll prep and cook Grilled Chicken Wings, Veggie Kabobs and Grilled Fruit. Everyone makes and takes home their own “signature” BBQ Sauce and BBQ Rub! 

(Tasting, Take-Home BBQ Sauce & BBQ Rub) 

Hands On

Sun. 7/15/18   10:00-1:00 

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

18 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4995

Sun, Jul. 15, 2018 @ 11:00 AM
JCA:REGIONAL AMERICAN COOKING: REAL SOUTHERN-STYLE WITH SHANITA BRYANT (ADULT/CHILD OPTION)
 

Junior Chefs AcademyKids (ages 9-14) get to cook with a Foodie TV Star! If you’re a die-hard foodie, you’ll probably recognize Chef Shanita from Alton Brown’s popular reality TV show “Cutthroat Kitchen” where she walked away as Champion and ‘last chef standing’ in 2014, along with a pile of cash and some serious bragging rights.

Chef Shanita is a whiz in the kitchen and is excited to teach her own brand of culinary expertise in a down-home kind of way as she walks you through the recipes of some of Magnolia’s most popular dishes. 

Nothing is more Southern ---and more beloved by our young chefs -- than Mac & Cheese.  There is no substitute for making it homemade from scratch, the way it’s supposed to be made.  Chef Shanita will show us today as she teaches us timeless cooking techniques like how to make a Bechamel Sauce and her two favorite Cheese Sauces (Three Cheese Sauce & Smoked Gouda Sauce).  In the South, they “top” their Mac & Cheese with all kinds of things including Smoked Brisket, Bacon, Sour Cream, or Ham, and Grilled Vegetables so we’ll learn how to make those too! 

For dessert, we’ll make a mouthwatering southern favorite, a mini Pecan Pie.  Yum Yum! 

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you or you on behalf of another adult) would like to be seated with your child, including your child’s name please.) 

(Tasting)

Hands On

Sun. 7/15/18    11:00-1:30  

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation! 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

 

18 openings available

$60.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5179

Sun, Jul. 15, 2018 @ 5:00 PM
FLAVORFUL WEEKEND NIGHTS! COOKING THAI
 

Flavorful Weekend NightsWhen it comes to creating a great meal, nothing achieves the "wow factor" like Thai cuisine. Tonight, experienced culinary instructor, Jackie Wilson, will teach essential culinary techniques as she introduces you to the alluring foods of Thailand.

She'll start with a taste bud-zinging classic appetizer, Spring Rolls with Sweet Chili Sauce to welcome you.  Then, she’ll move on to other dishes such as the Thai classic Green Chicken Curry with Sticky Rice and Bananas in Coconut Milk. Rest assured that all of the items prepared will be from authentic recipes from Thailand, not Americanized versions of Thai food, so you’re in for a real treat.

Expect lots of great culinary instruction throughout class, plus you’ll tie on an apron and get your hands in on some of the cooking activities as well. We hope that you’ll join us!

(Tasting)

Limited Hands On

Sun. 7/15/18   5:00-7:30 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

Our Flavorful Weekend Night ™ classes are just that, unique and tasty culinary experiences on weekend nights, most of which are hands-on! Movie, Schmovie....why not learn to cook with your friends, dates or your “luvva”? They are the perfect mix of culinary education and fun night out!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

20 openings available

$60.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4996

Sun, Jul. 15, 2018 @ 6:00 PM
9-WEEK PRO SERIES I (DAY 6-DRY HEAT COOKING)
 

Pro SeriesThis series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen!

Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chefs' jacket, then join us.   

  •  Students are required to wear a white chefs' jacket to each class. (Available for purchase with 10% Pro Series student discount in our Kitchen Store™)

SUNDAYS beginning 6/3, 6/10, 6/17, 6/24, (skip 7/1), 7/8, 7/15, 7/22, 7/29, 8/5

6:00-9:00

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

PRO SERIES I

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 
In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. You’ll receive serious hands-on experience as well as learn the basic “cuts” using a knife. A class that you can truly build upon.

Class 2: MEATS
Excellent chefs know that there are appropriate cooking methods for each cut of meat. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. Meat identification; preparation techniques; trimming; applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal); sautéing; grilling; quick cooking and pan searing. 
  

Class 3: SEAFOOD

We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

Class 4: VEGETABLES
Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll work together as we make tasting samples of some perfect vegetable preparations!

Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  
 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.
 

Class 7: THE MOTHER SAUCES
Tonight it’s all about the art of sauce-making as we deconstruct the basic Mother Sauces of Tomato, Velouté, Bechamel, Espagnole and Hollandaise. Along with this knowledge comes preparation of thickening agents and stocks as well as how to use these preparations in dishes. You’ll learn in an intensive hands-on setting. 
 

Class 8: “SMALL” SAUCES
You know the Mother Sauces now so tonight we’ll build upon that knowledge by teaching how to make some interesting and easy “small sauces.” We will learn to deglaze a pan using the drippings and/or wine to infuse flavors. Learn to make and use a beurre manie to finish and thicken your sauce or gravy. All these methods will be taught in a power-packed “hands-on” class. 
 

CLASS 9: FINAL DINNER COMPETITION
It’s the grand finale to our Professional Culinary Arts Program. Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what you’ve learned. Not to worry, the instructor will be walking the room to give advice and assist. When you’ve placed your dish on the Grand Buffet you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and from the teacher himself.

(Spouse or significant other may join us at 8 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4978

Mon, Jul. 16, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOKING AROUND THE WORLD (DAY 1-ITALIAN)
 

Junior Chefs AcademyOnce July hits, the summer activities are well under way, and the sooner you register for this series, the sooner you’ll be able to relax knowing you will be well educated and have fun on this culinary trip around the globe this week! 

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.   They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

I’d sign up for this global “tour”, and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

(Lunch)

Hands On

Mon. 7/16, Tues. 7/17, Wed. 7/18, Thurs. 7/19  10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1:  Italian  Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

 

Day 2:  Asian Hop on the Orient Express ‘cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!  

 

Day 3: Mexican On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

 

Day 4:  Good Ole’ American  Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$240.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4998

Mon, Jul. 16, 2018 @ 10:00 AM
(No Longer Available) JCA 4-DAY CAMP: KIDS COOK THE CLASSICS
 

Junior Chefs AcademyOnce July hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner, right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed this super fun Summer Cooking Camp where your Junior Chefs (ages 9-14) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And here’s the bonus … they will have the recipes and the know-how to DO THIS AGAIN at home!  Whoa! Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson is leading this force of culinary camp that features FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang, and, if I were you, I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!  Bring a cooler to class each day.

(Snacks & Take-Home Dinner for 4 For Each Class)

Hands On

Mon. 7/16, Tue. 7/17, Wed. 7/18, Thu. 7/19  

10:00-1:00

Series Fee: $345

CLASS DESCRIPTIONS

Day 1:  Dinner at Grandma’s We’re gonna learn to cook a savory Beef & Noodle One-Put Goulash, and finish the meal with creamy homemade Chocolate Pudding. Get ready to lick the spoon!

Day 2:  It’s Chicken & Biscuits for Dinner!  It’s all about comfort food today as we make Chicken with White Sauce & homemade Biscuits, plus a delicious summertime Apple Crisp. Yum! 

Day 3: Kid-Friendly Comfort Food Today will cover the secrets of preparing a classic kid-friendly comfort food – Cottage Pie. And for dessert – Fruit Fondue with Butterscotch Sauce! Deeelicious!

Day 4:  Asian Noodles & Cupcakes- an Awesome Combination!  Learn to make spicy Sesame Peanut Noodles with Shrimp- an Asian classic an Asian class. Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$345.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5152

Mon, Jul. 16, 2018 @ 10:00 AM
LI'L KIDS SUPER AWESOME 4-DAY CAMP! DAY 1 COOKING BASICS
 

Join us for an interactive 4-day cooking camp that is specially designed for Li’l Kids (ages 5-8) and is going to be soooo much fun!

Li'l Kids in the Kitchen

Margo Mikkelson is a seasoned culinary instructor who specializes in teaching kids to cook (she’s been one of our most popular kids class instructors for many years!), so, rest assured, she has it covered.

She’s planned a super fun-filled 4-day camp geared towards making budding chefs comfortable in the kitchen as they learn basic culinary skills that will be applied to kid-friendly recipes. Expect lots of hands-on cooking fun, and lots of eating!

(NOTE: While we do love the parents, this class is designed for the Little Chefs to be here without their parents for all of these classes!) 

Enrollment is limited – register today!

(Tasting)

Hands On

Mon. 7/16, Tue. 7/17, Wed., 7/18, Thu. 7/19

10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1: Let's Learn Cooking BasicsTo kick off our cooking camp, little cooking campers will learn lots of age-appropriate culinary skills and techniques that they’ll build on (and practice!) over the week. We will learn tasty kid-friendly recipes such as Summer Salad with homemade Ranch Dressing,  Cheese Pizza (including Homemade Dough), and delicious White Chocolate Chip Cookies as we learn basic knife skills (using kid-friendly knives, of course!), measuring, stirring techniques, whisking, grating, and other valuable kitchen basics.  We will also go over how to read and follow a recipe so kids have the comfort level to recreate the goodies they learn during camp when they get home.

Day 2: Snacks 'R Us!  Li’l chefs will push the limits on snacks and prepare a variety of wholesome, delicious snacks.  This won’t be your traditional boring choices! No way! Today’s super scrumptious snacks will include awesome goodies like homemade Granola bars, Banana Muffins and kid-friendly Mac and Cheese Bites. Yummmy!

Day 3: Little Chefs Cook with Herbs Herb gardens can be a chef’s best friend, and, yes, that includes the tiniest of chefs, too. On day three, kids will learn about using different herbs in tasty recipes. They’ll whisk, measure and chop their way through awesome little-kid friendly recipes like an interesting Tabbluleh Salad, Twirly Pasta with homemade Pesto Sauce and savory Herb Muffins. 

Day 4: Ready, Set, Go! Little Kids Bake & Decorate!   On the final day of camp, our tiny chefs will incorporate all of the culinary skills and techniques that they’ve learned this week, with a fun twist on it, as they learn to make perfect yummy summertime baked treats like Extra Chocolate Brownies and Strawberry Shortcakes with homemade Biscuits.  To add a special sweet ending to our super fun week at cooking camp, the little kids will participate in a cupcake decorating contest as they use homemade icing and sprinkles to decorate their unique cupcake creations!

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$240.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5127

Mon, Jul. 16, 2018 @ 6:30 PM
'UP CLOSE & PERSONAL' IN THE KITCHEN: TAPAS & "LITTLE PLATES"
 

Join us for another installment in our limited enrollment ‘up close and personal’ cooking classes where you’ll enter into an intimate one-on-one cooking experience with a seasoned culinary instructor. It’s your chance to step behind the scenes and into the world of a culinary pro.

Expect lots of hands-on time as you work alongside professional Chef Richard McPeake who will teach you all about Tapas from around the world. Tapas or “mezze” are small dishes of appetizers usually served over the course of an evening to encourage conversation and lingering. It is normally associated with Spanish cuisine but, as you’ll see this evening, this “style” of dining can be applied to all types of ethnic cuisines.

You’ll learn what makes these “little plates” so darn popular. Chef will teach essential culinary skills like basic knife skills, and more as he shows you how to make several classic tapas recipes that make great party fare or quick and flavorful weeknight meals as well as some new and creative tapas dishes: Scallop Quesadillas with Avocado Crema, Red Wine Figs with Goat Cheese, Moroccan Chicken Skewers with Yogurt Dipping Sauce, Fried Artichoke Hearts, and PBJ Wings (yes, that’s right … they rock!). 

A very interesting class that’s guaranteed to take your cocktail parties to the next level!

(Tasting) 

Hands On

Mon. 7/16/18   6:30-9:00 

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

12 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4978

Tue, Jul. 17, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOKING AROUND THE WORLD (DAY 2-ASIAN)
 

Junior Chefs AcademyOnce July hits, the summer activities are well under way, and the sooner you register for this series, the sooner you’ll be able to relax knowing you will be well educated and have fun on this culinary trip around the globe this week! 

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.   They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

I’d sign up for this global “tour”, and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home!

(Lunch)

Hands On

Mon. 7/16, Tues. 7/17, Wed. 7/18, Thurs. 7/19  10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1:  Italian  Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

 

Day 2:  Asian Hop on the Orient Express ‘cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!  

 

Day 3: Mexican On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

 

Day 4:  Good Ole’ American  Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

Important:  We require a waiver to be signed on behalf of each student by a parent or legal guardian prior to your child’s admittance to this class.  This waiver requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

 

You do not need to be a member of the Junior Chefs Academy™ to take this class. To find out more about our Junior Chefs Academy™ program, click here.

We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (ages 2-4) to Li’l Kids In The Kitchen™ (ages 5-8) to our popular Junior Chefs Academy™ classes (ages 9-14) for young chefs who are interested in becoming more proficient and self-assured cooks. 

NOTE: So that your kids have the best possible experience and the instructors have their full attention, our policy is that only registered students are allowed in the classroom while classes are in session.  Parents should plan to pick up their students at the end of the advertised hours for their class. We thank you for your cooperation!

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

0 openings available

$240.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4998

Tue, Jul. 17, 2018 @ 10:00 AM
(No Longer Available)JCA 4-DAY CAMP: KIDS COOK THE CLASSICS
 

Junior Chefs AcademyOnce July hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner, right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed this super fun Summer Cooking Camp where your Junior Chefs (ages 9-14) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’