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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
3698

Sat, Apr. 30, 2016 @ 10:00 AM
LI'L KIDS LOVE CUPCAKES & COOKIES!
 

Today, it’s all about cookies & cupcakes and little kids (ages 5-8)! You and your budding pastry chef are in for a treat when you put on your aprons and work as a team alongside master baker, Shannon Hartnett. She’ll teach valuable and “little kid friendly” baking techniques, how to measure, how to create the perfect icing, and more as you make kid-friendly cookie and cupcake recipes like Chocolate Chip Cookies, Peanut Butter Cookies, and Chocolate Turtle Cupcakes. YUM! YUM! And then all the little bakers will decorate their awesome sweet treats at our fabulous Sprinkles Station! You'll have tons of baking fun and probably be covered in icing at the same time! 

(Tasting)  

(Hands On)  (Ages 5-8)

Sat. 4/30/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

0 openings available

$85.00

Shannon Hartnett

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3699

Sat, Apr. 30, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: CRAZY ABOUT CINNAMON ROLLS
 

Close your eyes and imagine the luscious smell of cinnamon rolls baking in the morning. In this fun and interactive class, kids (ages 9-14) will learn basic baking skills so they can make these morning favorites at home – all by themselves. They’ll be armed with the secrets of making and baking classic cinnamon rolls along with variations that will keep the whole family coming back for more. Easy, fast, and hassle-free.

(Tasting)  

(Ages 9-14)   (Hands On)

Sat. 4/30/16  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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

0 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3613

Sat, Apr. 30, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE FRENCH APPROACH TO COOKING GREAT FOOD-DINNER IN CHAMPAGNE
 

L’Approche Francaise!  Dinner in Champagne

Featuring Master Chef Richard McFarlane-Clark

Note that tonight's class will focus on the Champagne region where we'll explore fine dining & the art of plate presentation, salads, sorbet, steak preparation, mousse, and how to pair chocolate with wine.

In France, eating well is not a life and death event…it’s much more important than that.  The great Chef Paul Bocuse tells us that if you want to eat well, throw away your refrigerator and shop and cook daily using the best seasonal foods available, all of which will naturally be at their peak flavors. 

Join us for a unique French provincial cooking class with the a ‘fresh’ approach taught by Master Chef Richard McFarlane-Clark, whose resume includes cooking for the Queen of England and Princess Diana! 

The French believe that one must first decide WHAT one will cook based on the best available ingredients, and then choose HOW one will cook, all the while cooking with respect for the ingredients and with skill to produce the best possible meal.    Chef will emphasize ingredient choices and show how the different regions of France use different methods and techniques to prepare and cook each ingredient.  He hopes that every participant will learn their own unique touches that will set their meals apart by learning how to balance a plate and a meal. 

Our “HOW” to cook in each class will vary. Our “WHAT” to cook will depend on what Chef finds most seductive at the markets!  We will always end with a lovely dessert and a cheese course (we are cooking French, after all). 

He would also have us remember that “dinner party” is a two-word phrase with equal power given to each word, so he’ll show you how the French throw a dinner party! 

Tonight, you’re in store for quite a learning experience as Chef McFarlane-Clark has cooked all over the world and at the finest establishments, so his experience is deep which makes for some interesting stories and outstanding dishes. (You’ll love his accent, too!)

(Includes Dinner and Wines Selected By Chef)

(Demonstration Class)

Sat. 4/30/16   6:30-9:00 

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

Chef McFarlane-Clark is offering additional "L'Approche Francaise" class topics this winter.  Any of these classes can be taken on its own - a/k/a no pre-req.  

Please go to individual dates to register.

 The Provinces & Topics:  

Sat. 1/23 Normandy (soups, roasts & innovative uses of winter vegetables)

Fri. 2/12 Rhone (pate, elegant French stews & casseroles, poached fruits)

Fri. 3/4 Medoc (spring vegetables and meats, saute, steam and raw preparations)

Sat. 4/2 Provence (baby vegetables, new season meats, salads & grilling)

 



0 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3725

Sat, Apr. 30, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK "FLORIBBEAN" CUISINE Moved to 4/24
 

Grab your honey (and your sunglasses!) ‘cause we’re heading to Key West! This eclectic and bustling city is somehow more Caribbean than Floridian. Its plethora of transplanted artists, writers, hippies and of course, chefs work very hard to keep it that way too!  Bikes are the norm weaving their way through colorful streets.  Happy hours and the elusive “green flash” are a must, with the general move afterwards towards dinner, usually under the canopy of lights strung from tree to tree and ALWAYS centered around the ocean. 

"Floribbean" Cuisine is heavily influenced by immigrants from Haiti, the Bahamas, Jamaica, Cuba, and even South America, and emphasizes extremely fresh ingredients and complex medleys of spices, seafood and poultry, and a generous use of fresh fruit and tropical citrus, all with an unpretentious and natural presentation style.  

Let’s catch the “Keys Disease" - that sudden desire to cut ties with home and move to “the Keys” - and learn about the components of  "Floribbean" cuisine.  Chef Jim Tinkham will take us there. 

We’ll begin with a little toddy reminiscent of the famous St. Germain Restaurant and then move to an appetizer of Ceviche Cocktail Martinis.  Next, Pan-Seared Baramundi with a Mango Jalapeno Salsa, Braised Asparagus Spears with Prosecco Vinaigrette, and finally Key Lime Pie Shooters.   Yeah, Mon!

(Tasting & “Floribbean” Cocktail) 

 (Hands On)

Sat. 4/30/16  6:30-9:00 

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

0 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3739

Sun, May. 1, 2016 @ 8:00 AM
LAST DAY TO REGISTER FOR 2016 CSA PROGRAM!
 

Many of you enjoyed our Just Natural Farms CSA Program last year through Organic Farmer Steven Quarles.  Well, we are happy to report that we are offering it again this year to our valued clients … with a few attractive changes (one of which is a lower total cost to you each week and the second is the option of a “half share”)   (CSA = Community Supported Agriculture).   Here's how it works......  

Each Wednesday afternoon (beginning at 2:00 p.m.) or Saturdayafternoon (beginning at 2:00 p.m.) throughout the growing season, you pick up a hearty box of Farmer Steven’s local organic produce. Farmer Steven almost always adds a bit of “value add” to these special boxes in the form of eggs or a canned item and The Culinary Center always adds a seasonal recipe, plus some extra treats now and again.  Or maybe even from our neighbors here in Downtown Overland Park.  Hey, it takes a village to help you learn to cook with your produce!

(Click here to download a calendar that shows what produce you can expect in your box each week.)  

This CSA will be delivered in an insulated bag inside a cardboard box.  It will also have a luggage tag with notes from the farmer relating to that week’s produce.  This tag can also be used to write notes back to the farmer by the customer.  How neat is that

Can you imagine having produce in your kitchen that was picked within the last 24 hours AND a recipe that shows you a great way to use it?  Yep, it's true.  Believe it! 

  Other important information about our CSA Program:

  • You must register by May 1st for the program.
  • The program covers 26 weeks: May 7 thru Oct 31
  • Pick up will be your choice of Wednesdays (between 2:00 - 5:00 p.m.) or Saturdays (between 2:00 p.m. and 5:00 p.m.) at our “back door” at 7917 Foster Street in Downtown Overland Park (under the teal awning).  (All produce not picked up by 6 p.m. will be donated to those in need.  Sorry, we can't hold your produce for a later pick-up time.)
  • Each registration entitles you to attend a free fall visit and tour of the farm where your produce comes from.  More   details on that later

Cost:

Full Share: $35/week + tax 

Half Share: $20/week + tax

NOTE: There is no cost to register through our website.  Just register here and Farmer Steven will contact you shortly after your registration to find out whether you would like a full- or partial-share CSA and to work out the details of payment with you.  We offer weekly, monthly or annual payment options.

Your registration includes a market bag that you'll receive when you pick up your first order.

BONUS!  The first 25 people who register will each receive two complimentary tickets to the Rio Theater, one of our neighbors here in Downtown Overland Park.   (value: $17. Must be used before Sept. 15, 2016.)  (Thank you, Rio Theater!)

SIGN UP TODAY!

3 openings available

$0.00

The Culinary Center of Kansas City

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3741

Sun, May. 1, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: THE BREAKFAST CLUB:COOKING THE FAVORITES!
 

Whether you’re working in the family kitchen to prepare a holiday brunch, or want to learn to make something special to serve your parents a “Breakfast-in-Bed” birthday surprise ... this is the perfect class for budding chefs (ages 9-14) to learn tried-and-true fundamentals of cooking breakfast.

We’ll start the morning off with a “Kid-mosa” made with OJ and sparkling juice.  Then, we’re on to egg fundamentals as we learn the art of perfect scrambled eggs – aka “fluffy, golden miracles.” Next, we’ll turn it up a notch and create a mouth-watering French Toast and top it with a Fresh Fruit Compote and Oven-Baked Bacon. Throw in advance prep ideas (for those of you like to sleep in!) and great food … and you have yourself a keeper of a class!   

(Tasting) 

(Hands On) 

Sun. 5/1/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

0 openings available

$55.00

Shannon Hartnett

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3704

Sun, May. 1, 2016 @ 4:30 PM
9-WEEK PRO I SERIES (DAY 6-DRY HEAT COOKING)
 

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

 (Hands On)

DAY 6

This 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 chef’s jacket, then join us.  

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.

Sundays - 3/20, 4/3, 4/10, 4/17, 4/24, 5/1, 5/15 (moved to 5/8), 5/22 (moved to 5/15), 5/29

4:30-7:30

Series Fee  - $1125 

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

 Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

0 openings available

$1125.00

Gary Hild

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3705

Mon, May. 2, 2016 @ 6:30 PM
PRO SERIES II (DAY 7-BREADS & ROLLS)
 

PRO SERIES II: MORE COOKING FUNDAMENTALS FOR THE SERIOUS COOK!

(Hands On)

DAY 7

This 9-week series was designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise.

Note that this series is open to anyone … you do not need to take any prerequisite courses to enroll!

Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course. After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!  

Students are required to wear a white Chef’s jacket to each class. (Available for purchase in our Kitchen Shop with a 10% discount to Pro Series students).   

Mondays beginning 3/21, 3/28, 4/4, 4/11, 4/18, 4/25, 5/2, 5/9, 5/16

6:30-9:30

Series fee - $1125 

Includes tastings, toque, 2.75-qt. stainless steel Sauce Pan from our CCKC Pro Series Cookware line. (Valued at $86) and Pro Series student discounts on chef jacket and additional Pro Series Cookware available in our Kitchen Shop.

Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

CLASS DESCRIPTIONS  

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

DAY TWO: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools, including immersion blenders.

DAY 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannoli and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

DAY 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

DAY 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup. 

DAY 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

DAY 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

 (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.)

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3936

Wed, May. 4, 2016 @ 6:30 PM
ASIAN FUSION: FILIPINO CUISINE WITH A GLOBAL TWIST - moved to 5/18
 

Take a break from the ordinary and discover the exotic dishes of the Philippines. The food culture in the Philippines is just as interesting as its diverse society and immensely rich history. The country has derived influences from various nations, which gives birth to a unique set of all-Filipino dishes and delicacies. Known for their love of food, whether there is a celebration or just an ordinary day.

Chef Amiel Brosoto serves as your guide through this wonderful journey of spices, herbs and flavorful feasts as he teaches you how to cook basic foods that combine elements of various culinary traditions with spectacularly flavorful results – there will also be some hands-on time during the class when you will get to work alongside Amiel as well.

These culinary gems are hard to categorize, fun to make, and impossible to resist. Fusion is basically the marrying of two or more “styles” of cooking to create a unique dish – that’s where we’re headed tonight.

We’ll start our journey with a savory Filipino soup, Tinola, made with chicken, vegetables and unique spices. (You’ll also learn fish and pork variations of this dish using mallungaay leaves. Wait, what? You’ll have to take the class to see!). For the main entrée, Pork Tocino, a savory stew with a tomato sauce base that’s a Filipino favorite that was introduced to them by the Spaniards. We’ll end with a spectacular dessert, Turon, a deep-fried banana in an egg roll wrapper – topped with cinnamon & sugar. If you’re a fan of Asian food, you don’t want to miss this class.

(Tasting)

(Limited Hands On)

 

Wed. 5/4/16     6:30-9:00 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

0 openings available

$55.00

Amiel Brosoto

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3744

Thu, May. 5, 2016 @ 6:30 PM
FIESTA CINCO DE MAYO! - Delicious Deal!
 

Delia’s Delicious Deals!
10% Off

Was $55 Now $49.50
Ends Monday, May 2nd at Noon!

(Sorry – Not Retroactive)

Tonight is Cinco de Mayo (or as we like to call it around here, Cinco de Drinko! (don’t judge), a festive south-of-the-border holiday celebrated with lively music and lots of piquant Mexican dishes. So, let’s get this fiesta started!

Expect fresh ingredients, fiesta-infused flavors and delectable presentation as you learn from Chef Jesse Vega. Your pallet will scream “Ole!” as it explodes with bold and exciting flavors of authentic Mexican dishes. Chef will teach recipes such as Mexican Fideo Pasta with Chicken, and a Mexican classic, Tres Leches Cake. Then, it’s hands-on as you work alongside Chef Vega to make Beef & Cactus Fajita and Quesadilla’s that you’ll customize with ingredients from the Quesadilla Bar.  

Wear your comfortable party pants and a sombrero, if you dare! This is gonna be a fun night!

(Tasting)  

(Limited Hands On) 

Thurs. 5/5/16    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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

11 openings available

$49.50

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3745

Thu, May. 5, 2016 @ 6:30 PM
THE ART OF MAKING GNOCCHI
 

Tonight, you'll not only learn to make classic Italian gnocchi – those heavenly little dumplings that melt in your mouth – you'll also learn to make versions of gnocchi - Ricotta and Potato Gnocchi, as well as some accompanying sauces.

Making gnocchi (pronounced "nee-okkee") takes practice, patience and persistence ... and that's why Daniela is our instructor for this class. She's an expert! You'll have the opportunity to perfect your skills as you explore gnocchi-making basics. The three heavenly sauces are a simple Garlic Butter Sage Sauce, Bolognese Sauce, and a Marinara Sauce. Daniela will be here the whole time with guidance and helpful hints. Yes, of course … you'll get to taste the gnocchi!

(Tasting & Take-home Gnocchi)   

(Limited Hands On)

Thurs. 5/5/16   6:30-9:00 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

5 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3940

Fri, May. 6, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS!COUPLES COOK! A ROMANTIC FRENCH CASSOULET DINNER FOR TWO - MOVED to 7/8
 

Looking for something different to do for date night? Interested in learning to cook as a couple? 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. 

It’s hands-on all the way as you learn to make a classic French Cassoulet Dinner, a hearty casserole typically made with duck and features no less than 5 types of meats and beans and topped with a crispy crust.  Spring Greens with Crème Vinaigrette will accompany this authentic French dinner. For dessert, you’ll learn to make a beautiful Mixed Berries and Zabaglione Sauce. Wow! What a menu! We’ll toast to our success as you’re transported to the French countryside! 

(Dinner) 

(Hands On) 

Fri. 5/6/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

0 openings available

$75.00

Instructor TBD

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3941

Fri, May. 6, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THAI-RIFIC CUISINE - Delicious Deal!
 

Delia’s Delicious Deals!
10% Off
Was $75 Now $67.50

Ends Monday, May 2nd at Noon!

(Sorry – Not Retroactive)

Discover the secrets of exotic “True Thai” cooking tonight!  While this cuisine is known for its spicy hot peppers, it is a misconception that all Thai food is hot. A typical Thai meal will contain dishes that touch all the primary flavors – salty, sweet, spicy (hot), and sour, offering something to touch and delight every taste bud. By learning what flavor balance a dish should contain and how to attain that balance, you can create authentic “True Thai” tastes with or without a recipe.

Chef Sandy DiGiovanni is our guide through this fascinating world of spices, herbs and flavorful dishes. She’ll teach us the fundamentals of cooking Thai as we practice various cooking methods, learn how to work with Asian chilies to spice it up or take it down, and explore some of the unusual ingredients that go into Thai cooking.

Sandy will whip up a Red Curry Chicken “Southern-Style” to whet the appetite. She’ll also teach us how to make Spring Rolls and a delicious vanilla-infused Thai dessert - with a kick!  And if that isn’t enough, she’ll take the mystery out of preparing Pad Thai. Get ready to explore a most interesting cuisine!

(Tasting)  

(Limited Hands On)

Fri. 5/06/16   6:30-9:00 

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

16 openings available

$67.50

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3626

Sat, May. 7, 2016 @ 10:00 AM
THE BEAUTIFUL BRUNCH
 

Everyone knows that “brunch” is a cross between “breakfast” and “lunch”…and so the dishes chosen should reflect that.  Brunch is usually a relaxing time with guests or family and the dishes should reflect that as well. 

Today, we’ll learn how to create the perfect brunch menu and you’ll come away with some recipes that will become part of your regular repertoire, to be used over and over. Why? Because they are really tasty. 


We’ll learn the fundamentals of working with eggs, how to create delicious Quiche and other one-dish recipes, lovely fruit dishes, delectable breads, make-ahead tips, presentation and menu balance. Yes, we’ll get to taste everything as well. A lovely way to spend a Saturday morning.

(Tasting) 

 (Limited Hands On)

Sat. 5/7/16  10:00-12:30 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

1 opening available

$60.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3701

Sat, May. 7, 2016 @ 10:00 AM
TINY TOTS: TOY STORY ADVENTURES!
 

Our littlest chefs (ages 2-4) and their adult cooking partners are in for a real treat today as we celebrate some of our favorite characters from Toy Story!

You’ll enjoy learning to make Woody’s “Rootin’ Tootin’ Root Beer Floats” and decorate some Buzz Lightyear Rocket Ship Cookies (which will take you to “Infinity and Beyond!”). (You’ll even whip up a batch of cookie dough to take home with you for more cookie fun in your own kitchen!) We’ll give a nod to Mr. Potato Head at our “build-your-own-Mr. Potato Head” station! How fun is that! Ssshhh … don’t tell Hamm, but we’re also going to make “Hamm’s Cheesy Roll-Ups” (what he doesn’t know won’t hurt him!).

We’ll keep it lively and fresh (so nobody nods off!) and you’ll see that cooking together couldn’t be more fun. Well, maybe it could be! Especially if we give all the little tots a special Toy Story toy to remember our fun day together at cooking school! 

(Tastings & Toy Story Toy)  

 (Ages 2-4)  (Hands On)

Sat. 5/7/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3939

Sat, May. 7, 2016 @ 1:30 PM
TINY TOTS: TOY STORY ADVENTURES!
 

Our littlest chefs (ages 2-4) and their adult cooking partners are in for a real treat today as we celebrate some of our favorite characters from Toy Story!

You’ll enjoy learning to make Woody’s “Rootin’ Tootin’ Root Beer Floats” and decorate some Buzz Lightyear Rocket Ship Cookies (which will take you to “Infinity and Beyond!”). (You’ll even whip up a batch of cookie dough to take home with you for more cookie fun in your own kitchen!) We’ll give a nod to Mr. Potato Head at our “build-your-own-Mr. Potato Head” station! How fun is that! Ssshhh … don’t tell Hamm, but we’re also going to make “Hamm’s Cheesy Roll-Ups” (what he doesn’t know won’t hurt him!).

We’ll keep it lively and fresh (so nobody nods off!) and you’ll see that cooking together couldn’t be more fun. Well, maybe it could be! Especially if we give all the little tots a special Toy Story toy to remember our fun day together at cooking school! 

(Tastings & Toy Story Toy)  

 (Ages 2-4)  (Hands On)

Sat. 5/7/16   1:30-3:30

 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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

6 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3748

Sat, May. 7, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! PARTY BITES! - Delicious Deal!
 

Delia’s Delicious Deals!
10% Off

Was $75 Now $67.50
Ends Monday, May 2nd at Noon!
 

(Sorry – Not Retroactive)

It’s time to impress your guests by adding some unique and sophisticated appetizers to your repertoire! With a little cooking instruction and some interesting ingredients, your next cocktail party will be the one they remember!

Executive Chef Jim Tinkham is talented and engaging and ALWAYS impresses with his dishes. Be prepared for entertaining as you learn how to make Chef Jim’s favorite party pleasers: Caesar Salad in an Edible Cheese Bowl, Brie en Croute, Smoked Salmon and Avocado Stack with Balsamic Smear, Stuffed Portobello Mushrooms, and Sweet Pea Hummus on Pita Toast Points.

Chef Jim is great at showing you ways to make amazing appetizers that don’t cost an arm and a leg and has some creative presentation ideas to share, too. He’s also BIG on doing things ahead of time so he’ll teach us some time-saving advance prep work so you can spend party time with your guests, and not in the kitchen! We’ll dine on our tasty tidbits and get this party started!

(Heavy Appetizers) 

(Limited Hands On) 

Sat. 5/7/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

9 openings available

$67.50

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3750

Sat, May. 7, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! THAT'S "AMORE" IN THE KITCHEN!
 

Join us for a wonderfully intimate evening that combines your loved one, beautiful music and, of course,… homemade Lobster Ravioli! Daniela will teach you from start to finish how to make this beautiful dish (warning: no short cuts!). Live lobster will be boiled and made into a wonderful filling with ricotta and herbs. She will also teach you how to make homemade ravioli sheets, how to stuff and make the ravioli, and make a beautiful lobster “pink sauce” to go along with these stuffed delicacies.

Meet new couples, enjoy a beautiful meal and date night, and perhaps learn some new cooking tricks (think: how to impress your spouse/girlfriend/boyfriend!).

(Dinner)

(Limited Hands On) 

Sat. 5/7/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

2 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3751

Sun, May. 8, 2016 @ 10:00 AM
A VERY SPECIAL CLASS FOR MOTHER'S DAY! COOK BRUNCH WITH MOM ON MOTHER'S DAY!
 

Your Mom loves to cook.  And she loves it more when she gets to cook with YOU!  Give her a special Mother’s Day treat and bring her to this unique cooking class where you will learn how to make some creative brunch dishes with Executive Chef Jim Tinkham.  Bring your favorite aprons won’t you?

First, we’ll toast the day, then Chef will teach in his relaxed style.  After that you will break out to some hands on interactive cooking with “yo Momma.”  Awwwww….ain’t it sweet!   We’ll sit down together to feast on our creations.  

This special menu will center around traditional Eggs Benedict (we’ll fancy it up by putting it on filet mignon with a beautiful Bernaise sauce & Caviar!), Root Vegetable & Sweet Potato Hash, a lovely spring salad of Arugula & Baby Lettuces, Asparagus and topped with Blood Orange Roasted Strawberry Vinaigrette, Cavatappi in a Peppered Vodka Rustic Tomato Sauce, Haricot Verts (aka: elegant green beans) with Oven-Roasted Red Onions and Parmesan Cheese, Brown Sugar Bacon (yum!), a decadant dessert of Mocha Panna Cotta, among other dishes.  Register early.  Space is limited.

(Kids ages 15 and up, please)

(Brunch) 

(Limited Hands On) 

Sun. 5/8/16    10:00-12:30

$150 per each Mother/child (15+ yrs) team 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

20 openings available

$150.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3704

Sun, May. 8, 2016 @ 4:30 PM
9-WEEK PRO I SERIES (DAY 7-MOTHER SAUCES)
 

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

 (Hands On)

DAY 7

This 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 chef’s jacket, then join us.  

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.

Sundays - 3/20, 4/3, 4/10, 4/17, 4/24, 5/1, 5/15 (moved to 5/8), 5/22 (moved to 5/15), 5/29

4:30-7:30

Series Fee  - $1125 

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

 If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

0 openings available

$1125.00

Gary Hild

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3752

Mon, May. 9, 2016 @ 6:30 PM
SU-SU-SUSHI-O!! - Delicious Deal!
 

Delia’s Delicious Deals!
10% Off

Was $65 Now $58.50
Ends Monday, May 2nd at Noon!
 

(Sorry – Not Retroactive)

Join us tonight as we learn how to make sushi! One of our most popular classes will be taught this evening by Chef Yvette Hirang who will show us how to make the basic types of rolls and get you “rollin’” yourself with some hands-on action.  We’ll also learn about sushi rice, the ingredients used with sushi such as wasabi and pickled ginger, how to safely store fish and where and how to buy sushi grade fish.  We’ll learn hand-rolling techniques and presentation of our sushi! 

Sushi always delivers on flavor and fun so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean and let’s get our sushi on!  Oishii! (That means “yummy” in Japanese!) You’re crazy if you think you can’t do it yourself!  Now you can make it in YOUR kitchen!

(Tasting) 

(Hands On) 
Mon. 5/9/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

7 openings available

$58.50

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3705

Mon, May. 9, 2016 @ 6:30 PM
PRO SERIES II(DAY 8-DESSERTS)
 

PRO SERIES II: MORE COOKING FUNDAMENTALS FOR THE SERIOUS COOK!

(Hands On)

DAY 8

This 9-week series was designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise.

Note that this series is open to anyone … you do not need to take any prerequisite courses to enroll!

Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course. After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!  

Students are required to wear a white Chef’s jacket to each class. (Available for purchase in our Kitchen Shop with a 10% discount to Pro Series students).   

Mondays beginning 3/21, 3/28, 4/4, 4/11, 4/18, 4/25, 5/2, 5/9, 5/16

6:30-9:30

Series fee - $1125 

Includes tastings, toque, 2.75-qt. stainless steel Sauce Pan from our CCKC Pro Series Cookware line. (Valued at $86) and Pro Series student discounts on chef jacket and additional Pro Series Cookware available in our Kitchen Shop.

Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

CLASS DESCRIPTIONS  

 DAY 1: THE ART OF SMALL PLATES & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

DAY TWO: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools, including immersion blenders.

DAY 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannoli and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

DAY 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

DAY 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup. 

DAY 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

DAY 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

 (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.)

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3753

Tue, May. 10, 2016 @ 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.  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)  

Tues. 5/10/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

14 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3754

Wed, May. 11, 2016 @ 6:30 PM
Fashionable Pink!An Appreciation of Rosé Wine
 

Let’s set the record straight…… there’s no shame in drinking pink wine. In France, rosé is just an important as its close cousins, the whites and reds. There, we said it.   Let’s sip, swirl, taste and learn tonight with certified sommelier and director of Restaurant and bars for Westin KC and Sheraton KC at Crown Center, Brent Grider. 


rosé wine incorporates some of the color from the grape skins, but not enough to qualify it as a red wine, and no matter if made using the maceration or blending method, this style of wine is a perfectly suited for warm weather entertaining – or for any time of the year! 


Join Brent as he takes you beyond the “sweet” and “seasonal” stereotypes in this insider’s look at the highlights of rosé wines. We’ll pass chef prepared appetizers as you mingle and sample different rosé selections that range from delicious to delectable while Brent discusses this famed wine style. He’s on a mission to open your mind about rosé! Join us as you learn about your new favorite wine, won’t you?


(Appetizers)

(Demonstration Class)
 

Wed. 5/11/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

14 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3755

Fri, May. 13, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A TASTE OF ASIA: AN EVENING IN SAIGON, VIETNAM
 

Saigon is the heart of Vietnam with its bustling streets and plethora of interesting foods. Vietnamese cuisine features some of the healthiest foods in the world and is all about finding the balance of sweet, salty and sour flavors. Popular in the U.S., you’ll find Vietnamese ethnic restaurants everywhere, so wouldn’t it be great if you could make these dishes at home?

You’re in for a special treat as one of our newest instructors (and tonight’s culinary travel guide), Chef Amiel Brosoto, teaches you the ying and yang of essential ingredients that make up the foods of this exotic location. You’ll even roll up your sleeves, put on an apron and do some of the cooking as you learn basic cooking tips and techniques to create regional dishes such as Goi Cuon (Vietnamese egg rolls made with fresh ingredients), Dua Chua (pickled carrot and daikon salad), authentic Vietnamese Pho (beef soup), and  Ga Xao Sa Ot (Lemongrass Chicken).

(Dinner)

(Limited Hands On) 

Fri. 5/13/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

18 openings available

$75.00

Amiel Brosoto

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3756

Fri, May. 13, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FRIDAY NIGHT SUSHI PARTY!
 

It’s Friday 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 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!)

(Tasting)  

(Hands On) 

Fri. 5/13/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

14 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3702

Sat, May. 14, 2016 @ 10:00 AM
COOKWELL: FARMERS MARKET COOKING SERIES: FRESH FLAVORS OF SPRING
 

It’s finally Spring and our local farmers are dusting off their tables and loading up their trucks with the first wave of 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 makes Katie jump up and down at the Downtown Overland Park Farmer Market that morning!  When we are done, all you will need to do is take the recipes from todays class to your favorite farmersmarket, choose your treasures with confidence and then create a beautiful fresh meal at home. 

Folks, it doesnt get any easier than that…or tastier!

(Tasting)  

(Demonstration Class) 

Sat. 5/14/16  10:00-12:30 

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

3 openings available

$50.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3757

Sat, May. 14, 2016 @ 10:00 AM
COOKWELL! GLUTEN-FREE SNACKS & TREATS-IN A SNAP!
 

It’s tough to be on a gluten-free diet and have to do without some a sweet temptation now and then, right?  We get it! And so does culinary instructor and Chef Laura Thomsen.  (Call her “LT”, we do!)

T
he need for a gluten-free diet became very real to LT so she began researching this way of eating and adopted a healthier lifestyle. She’s educating herself about Celiac Disease; experimenting with recipes, flavors, tastes, textures and ingredients and has discovered many tried-and-true recipes and a passion to share what she’s learned through her research.

Today, you’ll learn to make some delicious gluten free snacks and treats that you can feel good about packing in your kids lunchboxes (yours too!), on picnics, or grabbing “on the go” out the door this summer on the way to the pool. So, c’mon and indulge yourself!

First, we’ll learn to make a basic savory cheese spread and then learn how to apply variations like a Basil-Pesto Torte and other delicious spreads. Of course, we’ll need something to spread them on, so we’ll learn to make a savory Focaccia Bread too. Oh yes, we’ll learn some sweet treats like a Chocolate Covered Coconut Treat with Almonds.

When you leave class, you’ll have great new recipes that are really tasty and will help lead you through your own journey to a gluten-free lifestyle.

(Tastings)

(Limited Hands On)  

Sat. 5/14/16   10:00-12:30 

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

16 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3758

Sat, May. 14, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS:WHITE TRASH COCKTAIL PARTY-FEATURING "HORSEY D'OEUVRE'S"
 

You know you’re a redneck  ...  when you sign up for a cooking class with a name like that! This class will feature those favorite “go-to” recipes that some of us may not admit that we use, but we KNOW we really DO! At The Culinary Center we’re often proud to say that “you won’t find this class anywhere else” and although we may not bust our buttons around town on this one, we’re pretty sure you’re NOT gonna find it anywhere else in the city.

Where oh where would you find a chef like Sandy DiGiovanni who not only came up with this brilliant class concept, but CANNOT wait to teach it and is at this very moment gathering low-brow serving trays and mason jars for ambiance. (Actually Sandy is famous for her “White Trash Parties” and will share some great stories for party ideas, decor and games. Go figure!)

Chef Sandy will take you through the likes of Hillbilly Weenies & Meatballs, Cooter Wing Dip, Aunt Edna’s Sister-In-Law’s Cheez-Gee-Whiz Delight, “Crack Dip,” and Trailer Park Trifle. Sure, we’re poking some fun, but Chef Sandy doesn’t know how to put out bad-tasting food so no matter how “hillbilly” these recipes sound … they will be dog gone delicious and whether you admit it or not, you'll use them over and over. Heck, you might even host your OWN “White Trash Cocktail Party!”

No need to be uppity … you know you really want to take this class. Now put down that malt liquor, get yer backside outta that lawnchair and register will ‘ya? You can even dress the part if you dare. Ha!

(Tasting, on paper plates of course)

(Hands On) 

Sat. 5/14/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

14 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3759

Sat, May. 14, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! DATE NIGHT MEXICAN FIESTA!
 

You and your honey will be rolling up your sleeves and garnering essential kitchen skills as you work alongside Vicky & Susy Lara and learn how to prepare home-style Mexican dishes.

We’ll dive into our stellar menu that includes Spicy Beef and Shrimp Fajitas with Mexican rice, Homemade Tortilla Chjps and Salsa, Pico de Gallo and creamy Guacamole, and Mexican Rice.  Then, cool things off with a traditional Mexican dessert of Fresas con Crema (strawberries with cream). You’ll also learn how to identify and work with locally found Mexican ingredients so that you can prepare these traditional recipes at home.

Round up your señor or señorita and join us for this flavorful class! Viva Mexico!

(Dinner)

(Limited Hands On) 

Sat. 5/14/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

12 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3760

Sun, May. 15, 2016 @ 9:00 AM
MIDWEST BBQ INSTITUTE: FULL-DAY BACKYARD SMOKING WORKSHOP
 

People, it doesn’t get any better than this! Learn how to smoke in a day!! You’ll work alongside the master himself, Chef Richard McPeake, in a full-day live demonstration class with student participation from start to finish. Our goal is that each student will go home with complete confidence to cook absolutely great barbecue! You’ll receive significant one-on-one instruction from Chef Richard (30+-year BBQ veteran and 30-year professional chef) as well as Bruce Campbell (a 12+-year BBQ veteran and restaurant industry professional) with the goal of helping you get the most from your own equipment.

It’s all going to be covered today, folks, including the “tricks and tips of the trade” of BBQ cookery; selecting, trimming and cutting raw meats, including ribs; working with whole chickens; demos on brisket and pork butt prep; mops; how to make your ribs “bone” tender; BBQ rubs; the Sultan’s “4” flavor stages; and if that’s not enough, you’ll make your own signature rub!

Discussions on: BBQ styles and regions; smoking wood selection and use; building an efficient fire, including fuel choices; controlling your fire and heat; exploding the cooking time myth; and speeding up the cooking process without burning. When the day is done, each student will have made Baby Back Ribs, BBQ Rubbed Whole Chicken and BBQ Spiced Italian Sausage to take home and show off.

The day will end with an award ceremony where everyone will be presented with the coveted “Certificate of Smokology” from Chef Richard himself.

Bring your own smoker, large or small, (or reserve one of ours *) along with any special attachments or favorite tools, if you like … or maybe you have your own sauce or rub you’d like to share…bring it too!

Very limited enrollment. Class held rain or shine. 

C’mon, real BBQ’s do it in the rain! 

(Lunch & Tasting) 

(Hands On)

Sun. 5/15/16   9:00-3:00 

 

Includes all food products, wood, fuel, lunch and additional tastings.

Add a “piggy-back” spouse or partner for an additional $100 as long as you share the same smoker and same food products, wood and fuel.  Don’t worry … you won’t have to share your lunch ‘cause we’ll feed your “piggy back” partner! Call 913-341-4455 to register your “piggy-back” partner as this can’t be done online.

* IMPORTANT NOTE:  Limited smokers available. You must call us to reserve one of our smokers if you are not going to bring your own.)

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

13 openings available

$295.00

Richard McPeake & Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3704

Sun, May. 15, 2016 @ 4:30 PM
9-WEEK PRO I SERIES (DAY 8-"SMALL" SAUCES)
 

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

 (Hands On)

DAY 8

This 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 chef’s jacket, then join us.  

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.

Sundays - 3/20, 4/3, 4/10, 4/17, 4/24, 5/1, 5/15 (moved to 5/8), 5/22 (moved to 5/15), 5/29

4:30-7:30

Series Fee  - $1125 

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

 If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

0 openings available

$1125.00

Gary Hild

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3761

Mon, May. 16, 2016 @ 6:30 PM
THAI DINNER PARTY
 

When it comes to creating a dinner party, nothing achieves the "wow factor" like a menu that centers around Thai food. Tonight, you’re in for a treat, as Master Chef Richard McFarlane-Clark brings his extensive culinary background to this exotic menu.  You'll find a difference in skills in each course - from simple to complicated, depending on your cooking experience and how much time you're prepared to invest. The great thing about preparing a Thai meal is that so much of it can be prepared in advance, then quickly put together when guests arrive, allowing you to enjoy the evening as much as your guests.

Chef will show us how to prepare an alluring menu that starts off with a taste bud zinging classic appetizer Meng Khum. This simple, but incredible, appetizer is difficult to describe – you have to taste it for yourself to believe the interesting mix of flavors and textures with each mouthful-sized “pop” of this special Thai treat. We’ll also learn another beautiful appetizer, Thai-Fresh Spring Rolls, that will welcome your guests to the table. These fresh rolls not only look gorgeous, they are incredibly wonderful to eat….not to mention, gluten free, too.

Next, chef will prepare simple, but wonderfully refreshing vegetable side dish of Easy Thai Cucumber Salad, which will provide a clean, cooling element to the meal. Our main course will consist of a classic Thai Green Curry Chicken – a dish that can be prepared a day or two ahead of time, then simply heat up and add fresh toppings like basil or coriander and serve.  We’ll end this beautiful dinner party with a Thai Sticky Mango dessert – also gluten free and vegan, that will be served with Thai Iced Coffee. 

This is going to be very enjoyable and informative evening of mouthwatering Thai food.  We hope that you’ll join us!

(Tasting) 

(Demonstration Class) 

Mon. 5/16/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

9 openings available

$60.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3705

Mon, May. 16, 2016 @ 6:30 PM
PRO SERIES II (DAY 9-FINAL DINNER COMPETITION)
 

PRO SERIES II: MORE COOKING FUNDAMENTALS FOR THE SERIOUS COOK!

(Hands On)

DAY 9

This 9-week series was designed to enhance your culinary skills and provide you with more in-depth, hands-on kitchen expertise.

Note that this series is open to anyone … you do not need to take any prerequisite courses to enroll!

Designed and taught by Culinary Institute of America graduate and professional Chef Richard McPeake, this course will help you build MORE essential culinary skills and teach you the proper way to prepare a dazzling menu in each course. After this 9-week experience, your cooking acumen and culinary confidence will soar to new levels. If you’re serious about learning to cook … and you think you might look pretty darn good in a white chef’s jacket, then join us!  

Students are required to wear a white Chef’s jacket to each class. (Available for purchase in our Kitchen Shop with a 10% discount to Pro Series students).   

Mondays beginning 3/21, 3/28, 4/4, 4/11, 4/18, 4/25, 5/2, 5/9, 5/16

6:30-9:30

Series fee - $1125 

Includes tastings, toque, 2.75-qt. stainless steel Sauce Pan from our CCKC Pro Series Cookware line. (Valued at $86) and Pro Series student discounts on chef jacket and additional Pro Series Cookware available in our Kitchen Shop.

Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

CLASS DESCRIPTIONS   

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

DAY TWO: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools, including immersion blenders.

DAY 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannoli and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

DAY 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

DAY 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup. 

DAY 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

DAY 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! 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 we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

 (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.)

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3762

Tue, May. 17, 2016 @ 6:30 PM
ONE SAUCE, MANY MEALS
 

Daniela Mancinelli Abel shares her love of Italian food as she teaches you how to make some amazing authentic dishes.  Her specialty is Italian and when we asked her what she would like to teach, there was no hesitation-she wanted to teach a classic Italian “Mother Sauce”, her family’s version of traditional Marinara Sauce, and then show how to create several DIFFERENT dishes from this one sauce.  We said “Holy Cow! Let’s do it!"  So, here you go. 

Working alongside Daniela, you will learn the art of making the classic Marinara Sauce.  Then she will teach you how to make several other dishes -the walking oxymoron, ‘Spanish Rice Italian Style’, the traditional Bolognese Sauce, and Green Beans in Red Sauce. Carry on a bit of authentic Italian history in your own kitchen! Buon Appetito! 

(Tasting & Take-Home Bolognese Sauce) 

(Limited Hands On) 

Tues. 5/17/16     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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

7 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3942

Tue, May. 17, 2016 @ 6:30 PM
ASIAN SAUCES....AND THE DISHES THAT LOVE THEM! - Moved to May 31st
 

Let’s explore the world of Asian sauces and how to pair them with some of your favorite Asian dishes, shall we? This hands-on and interactive class will be taught by Chef Yvette Hirang, an expert in this Asian cooking. Few things fuel Yvette’s passion like her love of Asian cooking and she’s excited to share her passion and knowledge with you!

You’ll work alongside her as she teaches a Sweet and Sour Sauce, Ginger Sauce, and a Sweet Soy Sauté Sauce, three basic sauces that you can use at home to stir-fry, sauté and braise the “Asian way!” Tonight, we’ll use them to create flavorful Asian dishes like Chicken with Broccoli, Crispy Chicken with Soy Ginger Sauce, and the very popular, General Tso’s Chicken. No more take-out for you!

(Tasting)

(Hands On)  

Tues. 5/17/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

0 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3764

Wed, May. 18, 2016 @ 10:00 AM
PERFECT BISCUITS & SCONES
 

We’re firing up the ovens and digging out the rolling pins for a fun-filled morning of baking. Instructor and Chef Laura Thomsen is excited to share some of her favorite recipes and show you how easy it is to make delights such as fresh Buttermilk Biscuits and Cinnamon Raisin Biscuits that are crispy on the outside and tender on the inside. This is a class that will teach you fundamental baking techniques such as how to apply the perfect soft touch to your dough so your biscuits always turn out soft and flaky. We’ll also cover scones – a cousin to the biscuit – as we create Cranberry Apricot Scones with Orange Glaze and savory Cheddar and Herb Scones.

In this hand-on class, you’ll discover baking secrets and shortcuts that’ll be used again and again in your own kitchen. Working alongside Chef Thomsen, you’ll practice cutting-in the butter, crumbing the butter, careful consideration of add-in ingredients and using a light hand to bring it all together. She’ll also demonstrate how to make “gluten-free” variations. You’ll taste, make and even take home some of your baked treasures to share with family and friends. Lordy, it’s going to smell so good in here today!

(Tasting and Take-Home Baked Scones) 

(Hands On) 

Wed. 5/18/16   10:00-1:00 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

16 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3743

Wed, May. 18, 2016 @ 6:30 PM
ASIAN FUSION: FILIPINO CUISINE WITH A GLOBAL TWIST - moved from 5/4
 

Take a break from the ordinary and discover the exotic dishes of the Philippines. The food culture in the Philippines is just as interesting as its diverse society and immensely rich history. The country has derived influences from various nations, which gives birth to a unique set of all-Filipino dishes and delicacies. Known for their love of food, whether there is a celebration or just an ordinary day.

Chef Amiel Brosoto serves as your guide through this wonderful journey of spices, herbs and flavorful feasts as he teaches you how to cook basic foods that combine elements of various culinary traditions with spectacularly flavorful results – there will also be some hands-on time during the class when you will get to work alongside Amiel as well.

These culinary gems are hard to categorize, fun to make, and impossible to resist. Fusion is basically the marrying of two or more “styles” of cooking to create a unique dish – that’s where we’re headed tonight.

We’ll start our journey with a savory Filipino soup, Tinola, made with chicken, vegetables and unique spices. (You’ll also learn fish and pork variations of this dish using mallungaay leaves. Wait, what? You’ll have to take the class to see!). For the main entrée, Pork Tocino, a savory stew with a tomato sauce base that’s a Filipino favorite that was introduced to them by the Spaniards. We’ll end with a spectacular dessert, Turon, a deep-fried banana in an egg roll wrapper – topped with cinnamon & sugar. If you’re a fan of Asian food, you don’t want to miss this class.

(Tasting)

(Limited Hands On)

 

Wed. 5/18/16     6:30-9:00 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

13 openings available

$55.00

Amiel Brosoto

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3765

Fri, May. 20, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE! GRATES & GRAPES-PAIRING WINE WITH BBQ
 

There is something about grilling … the outdoor setting, the atavistic pleasure of an open fire and the masculine image of the grill that, for too many people, says “beer” or “margarita.” However wine can be the perfect accompaniment to a BBQ and it’s not as filling nor as potentially embarrassing as multiple margaritas!

BBQ’s distinct flavor profile is the subject of tonight’s interactive wine pairing class. We just happen to have award-winning Grill Meister, Richard McPeake (a.k.a. Educator of “Que”), in the house to lead the culinary portion of this adventure along with Brent Grider, a certified sommelier and Director of Restaurants and Bars for Westin KC and Sheraton KC at Crown Center.  Between the two of them if you don’t walk away with a working knowledge of how to pair wine with BBQ, then I just can’t help you. Richard absolutely, positively knows just about everything there is to know about grilling and will give you the lowdown on “tapas made on the grates.”  Brent will prove that wine can be the perfect libation to pair with grilled fare and will explain why.

You’ll get in on some of the prep and grilling action as we learn how to prepare “Plancha” Seared Shrimp & Sausage Kabobs, Grill-Roasted Red Pepper Hummus, Grilled Mini Crab Cakes with Sweet Mustard Aioli, Crostini with Lamb Sausage & Caramelized Sweet Onions, and “Huli Huli” Chicken Kabobs.

(Dinner)  

(Limited Hands On) 

Fri. 5/20/16 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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

11 openings available

$85.00

Richard McPeake & Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3766

Sat, May. 21, 2016 @ 10:00 AM
BAKING COOL BREADS WITH MR. McCOOL! ROLLIN' IN THE BUNS
 

Tired of the same old store bought hamburger and hot dog rolls? Why not learn to bake them yourself?!  It’s easier than you think! After all, everyone knows the bread plays the starring “roll” (get it?) in any good sandwich, plus homemade buns make everything taste so much better. So, why not make your burgers and dogs the best they can be? 

Master bread baker, Paul McCool, is here to show you how easy it is to make moist and delicious fresh baked sandwich rolls. Don’t worry, we know there’s always that person who likes their sandwiches on hard rolls, so we’ll learn to make those, too. Soft on the inside and a beautiful crispy crust. Trust me, no store bought buns will even come close to a fresh made gems! 

Paul will lead you through the process of mixing, kneading, fermenting, shaping, and baking these very easy buns. This hands-on class will teach you the skills needed as we send you away with dough to bake at home for family or friends! Get ready to be the hero of your next neighborhood barbecue!

(Tastings & Take-Home Dough) 

(Hands On) 

Sat. 5/21/16   10:00-1:00 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

17 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3767

Sat, May. 21, 2016 @ 10:00 AM
JUST A SWEET LITTLE BITE: THE ART OF MIGNARDISE
 

What is a mignardise you ask?  It’s “a little bite of something sweet.”  Join Chef Kolika Kirk for a little bite of culinary heaven as she introduces you to the art of making mignardise, small “dessert hors d’oeuvres” often served at restaurants with coffee at the end of a meal!

Chef Kolika received her experience as executive pastry chef at Trezo Mare then Affäire, where she made exquisite desserts for these elegant restaurants.  You’ll put on an apron and get some hands-on experience as she expertly guides you through some of her favorite “small bite” recipes like chocolate-covered marshmallows, a lovely Florentine, mini-tartlets, and cookie sandwiches with a creamy, oozing mousse filling.  A sweet little class!

(Tasting)

(Limited Hands On) 

Sat. 5/21/16   10:00-12:30 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

12 openings available

$55.00

Kolika Kirk

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3768

Sat, May. 21, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! MOLTO MANGIA DATE NIGHT!
 

Sunday dinner in a typical Sicilian household is an all-day affair that gets everyone involved. From the matriarch to the smallest child, everyone has a job to do … washing vegetables, dicing onions, stirring pots – all the while sharing stories, laughing and probably arguing over who’s recipe is the best!

Bring your honey and get a little taste of that Sicilian togetherness this evening as old friends, new friends and family come together at The Culinary Center to prepare a beautiful Sunday dinner. Our “matriarch” tonight is Sandy DiGiovanni, a name many of you “foodies” may recognize. Sandy was a finalist on NBC’s “America’s Next Great Restaurant” in 2011. This delightful, energetic and talented chef was raised by a restaurateur mother and a baker father. As she says, she was “born with silver measuring spoons in her mouth and wrapped in swaddling aprons” and therefore destined to be in the kitchen.

We’re very happy she’s in OUR kitchen this evening to teach us some of her favorite traditional Sicilian recipes including a Grilled Asparagus and Proscuitto Salad with Lemon Vinaigrette. Then we’ll move on to Bolognese With Buccatini. You’ll learn how to layer the flavors in this Italian Sunday Dinner classic. Save room for dessert because Sandy is pulling out all the stops as she shows us how to make a very cool Olive Oil Cake with Orange Liqueur and Almonds – Ladi Tourta.   Dinner is served with crusty Italian bread, of course!

This isn’t just a class … it’s a culinary experience that you will long remember! And it makes a great date night too! 

(Dinner) 

(Limited Hands On)
Sat. 5/21/16    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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3938

Sat, May. 21, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE TRADITIONAL PRIME RIB DINNER-Rescheduled from 3/26
 

Now, who doesn’t recall their favorite prime rib dinner?  It’s a classic that is known not just for the main dish but for the accompaniments as well. 

Let’s go “old school” and learn how to create the perfect Prime Rib Dinner.  Chef Jesse Vega will walk you through how to choose and prep the prime rib and then while our main dish is roasting (imagine how good that will smell!) you will get in on the action by preparing all of the side dishes: Beef Au Jus, Creamy Horseradish Sauce, Yorkshire Pudding, Creamed Spinach, Sautéed Mushrooms, and Twice Baked Potatoes!  Chef will prepare a salad and Strawberries with Orange Liqueur to round out your dining experience.  At the end of the day, you will have all the instruction and recipes you need to host your own Prime Rib Party at home.  

(Tastings) 

 (Limited Hands On)

Sat. 5/21/16   6:30-9:00

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

4 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3769

Sun, May. 22, 2016 @ 10:00 AM
"SPILLING THE BEANS" ON COFFEE BREWING BASICS WITH VINCENT RODRIGUEZ (MAPS COFFEE ROASTERS)
 

Vincent Rodriguez owns a bike shop in Lenexa, KS called Velo+ which is all about bikes, coffee (and sometimes beer)!  “But why?” he gets asked all the time.  His response?  “Why not?” It’s a seriously great way to connect with folks over coffee, bikes (and sometimes beer)! He absolutely loves coffee and takes it seriously as evidenced by the fact that he roasts his own coffee (MAPS Coffee) on-site in a killer roaster … in the bike shop.

Join this coffee roasting, brewing (and drinking!) expert for a captivating and highly informative morning exploring the aromatic world of coffee. Drawing from the vast knowledge he’s acquired from a 22 year career in the industry (we’re talkin’ Starbucks folks!), Vincent is eager to “give you the buzz” (ok, I had to go there!) on how to how to become a home barista so that you make the freshest cup of coffee at home. 

This morning, he’ll cover topics like how to purchase and store the beans, a primer on a variety of brewing devices (think French Press, Pour Over, Aero Press, and Coffee Pot), the right proportions of coffee vs. water (including what types of water will ensure a stellar cup of coffee), different grinds and why the size of the grain really does matter, and much more. 

We’ll end our morning with a “cupping” (that’s java lingo for a ‘tasting”) as we enjoy delicious chef-prepared treats that are meant to perfectly pair with a delicious cup of coffee. All hail to the bean!

(Tasting)

(Demonstration Class)  

Sun. 5/22/16    10:00-12:00 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

11 openings available

$55.00

Vincent Rodriguez

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3770

Sun, May. 22, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: THE HERB PROJECT
 

Kids love to watch things grow, so why not let them cultivate their very own herb garden this summer AND learn to cook with what they grow? Culinary instructor, Daniela Mancinelli Abel, is eager to share her love of herbs and today, she’ll share what she knows about growing the ultimate culinary herb garden with kids (ages 9-14).

First they’ll decorate their terracotta pots. Then, each of them will receive a different herb such as basil, parsley sage, oregano, rosemary, and thyme that they’ll plant in their personalized pots that they’ll take home with them to care for and grow.  This fun and interactive class will teach kids not only how to water their plants, but also where to place them inside or outside for the best growth, and more.  They’ll learn that growing a culinary herb garden is something that even kids can do – whether we have a big plot of land out back … or a small pot in our kitchen window.

Next, we’ll divide into groups and Daniela will teach kids how to cook using the same types of herbs that they’ve just planted as they create dishes like Marinara sauce, using her family’s own recipe, Roasted Chicken, and Sautéed Vegetables. Lots of hands-on fun that will end in a buffet-style meal to enjoy the healthy food they helped to prepare!

(Lunch & Take-Home Plants)

(Hands On)  

Sun. 5/22/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

14 openings available

$65.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3771

Sun, May. 22, 2016 @ 6:30 PM
RUSTIC EUROPEAN BREADS
 

We’ll learn, hands-on, the secrets to easy, European hearth breads — those crusty, tasty breads that are so good to eat!  Imagine the aromas as we get our hands in the flour and make two varieties of these savory breads – one with sage and walnuts; the other with rosemary and Kalamata olives.   You will also learn the secrets of water and flour and baking techniques necessary to make these incredible loaves.

(Tasting & Take-Home Ready-to-Bake Dough)

(Hands On) 

Sun. 5/22/16   6:30-9:00 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

20 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3772

Mon, May. 23, 2016 @ 6:30 PM
SAUCEMAKING 101
 

Once you master the basic Mother Sauces, you’ll be able to create a variety of dishes from scratch that will even impress your own Mother. Each Mother sauce - béchamel, espagnole, hollandaise, tomato, and veloute -  is the “head” of its own unique family of sauces.

Chef will teach you the art of creating “smaller” sauces from each of them in this comprehensive and fun class by using thickening agents such as roux’s, and adding herbs, spices, and other ingredients. You will also learn how to make Crème Anglaise. (Won’t YOU be a fancy pants?)

Understanding the basics of these sauces will also assist you when ordering from a menu as well as deciding which wine to pair with your food. Who knew? Oh, that’s right….YOU will….and you’ll be darn impressive to your friends and family too! You’re welcome.

(Tasting)

(Hands On)  

Mon. 5/23/16   6:30-9:00 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

13 openings available

$65.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3773

Mon, May. 23, 2016 @ 6:30 PM
COOKWELL! GLUTEN-FREE MADE EASY
 

Here’s a gluten-free menu that’s loaded with flavor and guaranteed to please even the most skeptical person at your dinner table! Culinary instructor Katie Newell shares quick and easy gluten-free dishes that the whole family will enjoy: Chicken and Mango Thai Salad (with a made-from-scratch gluten-free dressing); Black Bean and Corn Enchilada Pie (a freezer-friendly, crowd-pleasing dish that is perfect for busy nights); Chicken Pad Thai (YES! You can STILL have noodles!); and Crock Pot Carnitas with Cilantro-Lime Cabbage and Fresh Avocado (add some fresh seasonal produce to this slow-cooked pork for the most mouth-watering tacos you’ve ever tasted!). Katie will use sustainably raised meats this evening and as much organic, locally grown produce as she can get her hands on! This woman knows how to make it fast, make it simple and streamline prep work, too! You’ll be armed with new ideas and recipes that really work!

(Tasting)

(Limited Hands On) 

Mon. 5/23/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

18 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3737

Tue, May. 24, 2016 @ 6:30 PM
SECRETS OF SEARING & 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. And then there are quick sauces you can make from that pan as well that will make you wanna slap your granny!  You heard me.  Let’s learn how to do it from a consummate professional, Chef Richard McPeake. 

(Tastings)

(Hands On)

Tues. 5/24/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

10 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3775

Tue, May. 24, 2016 @ 6:30 PM
ASIAN-IZE YOUR PANTRY
 

You have to admit that you glaze over when you start perusing the Asian ingredients in your favorite market.  Let’s let an experienced professional chef, Yvette Hirang, lead you through the various Asian food staples so you can turn your pantry into a rockstar Asian pantry.

She’ll cover all the basics from herbs to spices, sauces to wines, to the basic vegetables used in Asian cooking. She’ll also give you some great advice on how to navigate your way through an Asian grocery store as well. 

We’ll put some of this newfound knowledge to work as Yvette walks you through the steps to create tasty Asian dishes like Miso Salmon, Sautéed Bok Choy, and Chow Mein. Trust me, this informative class will take your Asian cooking skills to a whole new level!

(Tasting)

(Hands On) 

Tues. 5/24/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

18 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3776

Wed, May. 25, 2016 @ 6:30 PM
COOKWELL! MAGNIFICENT MEATLESS MENUS
 

Trying to institute the Meatless Monday approach to eating or perhaps just looking for some really good vegetarian dishes to add to your recipe file?  Here’s the ticket.  Lauren Abel is a consummate professional healthy cooking instructor and we’re glad to have her on our awesome roster of teachers here at the CCKC. 

Today she will lay some knowledge on you in addition to some of her favorite meatless recipes.  You’ll be adding them to your Meatless Monday (and Tues…and Wed…etc.) straight away! Brown Rice and Lentil Salad, Spicy Black Bean and Wheat Berry Chili, Zucchini Spaghetti with Super Food Pesto, and an amazing Peanut Butter Banana Frozen Dessert. Oh, My! 

(Tasting)

(Demonstration Class) 

Wed. 5/25/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

11 openings available

$50.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3777

Thu, May. 26, 2016 @ 6:30 PM
GIRLS NIGHT OUT! MIDWEST BBQ INSTITUTE! GRILLS GONE WILD!
 

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 Batita, Spiced Rum Infusion and that Pomegranate Margarita we had at the beginning of class!

(Dinner)

(Hands On)
Thurs. 5/26/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

12 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3778

Fri, May. 27, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! LET'S DO IT IN THE KITCHEN!
 

C’mon, we’re talking about cooking, silly!  Looking for something different to do for date night? Interested in learning to cook as a couple? 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 two-somes. 

It will be hands-on all the way as we work 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 such as Baby Field Greens with Grilled Fennel and Leeks, Roasted Garlic Orange-Infused White Balsamic Vinaigrette, Asparagus Gruyere and Sun-Dried Tomato Tart, Seared Sea Bass with Braised Red Onions and Beurre Rouge Sauce and for Dessert Zabaglione with Fresh Berries. What a menu!

While you’re cooking, we’ll set the mood with candlelight ambiance, clinking wine glasses – all that romantic stuff.

(Dinner) 

(Hands On)  

Fri. 5/27/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

6 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3935

Fri, May. 27, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! TAMALADA PARTY WITH THE LARA SISTERS! Moved from 5/28
 

There is no denying the culinary cult that surrounds authentic Mexican tamales. They are sought after and savored like nobody’s business. We just happen to have sisters Vicky and Susy Lara “in da house” and they have agreed to show us how it’s done. No foolin’ around, these ladies are seriously good at the art of the tamale.

In case you didn’t know, tamales are incredibly versatile … they can be breakfast, lunch, dinner, dessert or appetizer. They can be made with meat, cheese, fruit or any combination and served with any number of sauces.

Tonight, our two tamale experts share coveted family recipes, secrets and techniques as they teach you how to make Chicken Tamales with Tomatillo Sauce. They’ll have you rolling like a pro in no time! You’ll also learn to make accompaniments like perfect Mexican Rice, Pico de Gallo and Homemade Tortilla Chips. We’ll celebrate our tamale-making success with the perfect south-of-the-border libation … a CCKC Signature Margarita!

Come be part of the fun in this full hands-on class as we learn all about the fantastically versatile AND easy-to-freeze tamale! And here’s a bonus, you’ll even take home a half-dozen tamales to share (or not)! 

(Dinner)

(Hands On) 

Fri. 5/27/16    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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

12 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3779

Sat, May. 28, 2016 @ 10:00 AM
CHEF'S FAVORITE APPETIZERS FOR ENTERTAINING
 

When it comes to entertaining, you want to know the secrets of great chefs, right?  These savvy professionals know that interesting presentation and great mixtures of flavors and textures make an absolutely incredible appetizer buffet. But you have to know what you’re looking for, some simple cooking techniques, how to match the flavors and textures and how to present them.

That’s what Chef Amiel Brosoto will teach you in this class. He knows these secrets and will share them with you as he prepares recipes such as Bacon Wrapped Shrimp, a luscious shrimp and honey appetizer that starts on the grill then finish and served with a side of Spicy Ginger Dip, Tuna Tartare in Cucumber Boat made with fresh ahi tuna, Bacon Croquettes, Beef Empanadas, and more. You’ll get to help with some of the cooking, too! Won’t you be fancy with all of these in your appetizer repertoire?

When you leave this class you’ll be armed with a powerhouse of information, cooking techniques and presentation ideas that will crown you the queen or king of your next cocktail party.

(Tasting) 

(Limited Hands On) 

Sat. 5/28/16   10:00-12:30 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

13 openings available

$55.00

Amiel Brosoto

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3780

Sat, May. 28, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: Ooh Là Là! KIDS LEARN FRENCH COOKING
 

Cooking French isn’t as much fuss as you think. Today, junior chefs (ages 9-14) will learn how simple it really is to cook this popular cuisine. Master Chef Richard McFarlane loves sharing and teaching his extensive culinary skills – and he especially loves to help kids master their cooking skills!

Today’s class is all about French FUN, so let’s get together and make delicious French food that’s sooo good to eat! You’ll cook right alongside Chef as he shows you to make Crepes Parisian, thin crepes that resemble a pancake that are filled with a sauté of diced ham, onions and mushrooms, then covered with a thick cheese sauce and topped with gratin. He’ll also teach a classic French dessert custard of Crème Brûlée, that’s baked and topped with sugar, then torched with a blowtorch to melt the sugar to a crispy candy crust. So good. (Note: The torching will be closely supervised and performed hand over hand with Chef Richard.) What an interesting class this is going to be!

(Tasting) 

(Hands On) 

Sat. 5/28/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

10 openings available

$50.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3781

Sat, May. 28, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! IN PARIS, IN LOVE
 

What could be more romantic than a menu straight from one of those amazing French Bistros that are open all night…just for the “luvvas!” Chef Jim will hold your hand as he teaches you and your sweetheart a fabulously and fancy French menu. From Roasted Haricot Verts to Chocolate Bouchons with Vanilla Bean Anglaise, you will be immersed in “how you say”, zee cooking.  Ah yes…the memories overlooking the Seine River with Notre Dame in the background. Oui!  Oui!

(Dinner) 

(Hands On) 

Sat. 5/28/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

20 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3782

Sat, May. 28, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! TAMALADA PARTY WITH THE LARA SISTERS! Moved to Fri. 5/27
 

There is no denying the culinary cult that surrounds authentic Mexican tamales. They are sought after and savored like nobody’s business. We just happen to have sisters Vicky and Susy Lara “in da house” and they have agreed to show us how it’s done. No foolin’ around, these ladies are seriously good at the art of the tamale.

In case you didn’t know, tamales are incredibly versatile … they can be breakfast, lunch, dinner, dessert or appetizer. They can be made with meat, cheese, fruit or any combination and served with any number of sauces.

Tonight, our two tamale experts share coveted family recipes, secrets and techniques as they teach you how to make Chicken Tamales with Tomatillo Sauce. They’ll have you rolling like a pro in no time! You’ll also learn to make accompaniments like perfect Mexican Rice, Pico de Gallo and Homemade Tortilla Chips. We’ll celebrate our tamale-making success with the perfect south-of-the-border libation … a CCKC Signature Margarita!

Come be part of the fun in this full hands-on class as we learn all about the fantastically versatile AND easy-to-freeze tamale! And here’s a bonus, you’ll even take home a half-dozen tamales to share (or not)! 

(Dinner)

(Hands On) 

Sat. 5/28/16    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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

0 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3783

Sun, May. 29, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: GAME OF CAKES!
 

Move over Ace of Cakes, we’re taking dessert to the next level!  Master Cake Baker, Shannon Harnett, is in ‘da house and will guide kids (9-14) in this fun and interactive cake-a-palooza of a class! 

Each team will receive their own large cake board and then be assigned a theme such as tropical, winter wonderland, outer space, etc.….you get the idea. Then it’ll be cake, icing and elbows, plus a few “mystery” decorations to get their creative juices flowing, as they create the ultimate customized cake structures. Just watch those spatulas and sprinkles fly! Their final creations will be presented to our esteemed “judges, plus prizes will be awarded!  And, of course, we’ll have plenty of snacks to keep their energy levels high!

(Snacks) 

(Hands On) 

Sun. 5/29/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

10 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3784

Sun, May. 29, 2016 @ 12:00 PM
MIDWEST BBQ INSTITUTE: BACKYARD HEALTHY GRILLING-BRING ON THE FLAVOR!
 

Cooking healthy doesn’t have to mean flavorless broiled chicken and dry vegetables. It should be power packed with flavor, lower in fat and take next to no time to prepare. Enter healthy grilling!

Today, Chef Richard McPeake, a.k.a. the “Educator of Que” and Grill Meister extraordinaire, will help you meet your commitment to a healthier diet by showing you how to prepare beautifully flavored yet healthy foods … right on the grill. Lean meats and fish, vegetables and even fruits are perfect for the grill. One class with Chef Richard and you’ll race home to try his methods. He’ll share some of his favorite recipes and clue you in on the techniques and secrets to healthy grilling along the way.

Our deliciously healthy menu includes Grilled Fennel & Orange Salad (light and refreshing with a fusion of flavors), Grilled Tuna Nicoise Salad with Fresh Thyme Lemon Vinaigrette, Fiery Flank Steak with Avocado & Sweet Onion Relish, Summer Ratatouille (a classic dish deconstructed for the grill!), and Summer Fruit Compote “Au Natural” (grilled summer fruits in their own sweet juices). Get your “healthy” on and come party with us!

(Tasting)  

(Limited Hands On) 

Sun. 5/29/16   12:00-3:30 

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

22 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3704

Sun, May. 29, 2016 @ 4:30 PM
9-WEEK PRO I SERIES (DAY 9-FINAL DINNER COMPETITION)
 

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

 (Hands On)

DAY 9

This 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 chef’s jacket, then join us.  

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.

Sundays - 3/20, 4/3, 4/10, 4/17, 4/24, 5/1, 5/15 (moved to 5/8), 5/22 (moved to 5/15), 5/29

4:30-7:30

Series Fee  - $1125 

Your registration fee includes:

  • Tastings
  • A 10-inch stainless steel sauté pan (valued at $96) from our NEW CCKC Pro Series Cookware line.
  • A complimentary Chef’s toque
  • Opportunity to receive a Pro Series student discount to purchase additional Pro Series Cookware in our Kitchen Store   

Think you’re ready to take your cooking skills to the “next level”? Do you think you’d look pretty good in a chef coat? Then find out more about our Professional Culinary Arts series for the serious cook where you can build upon your existing skills or jumpstart your passion for cooking. For more information about our Pro Series cooking classes, click here.

 If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

0 openings available

$1125.00

Gary Hild

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3785

Sun, May. 29, 2016 @ 6:30 PM
FISH TALES
 

Executive Chef Jim Tinkham returns to our kitchen for another one of his popular classes and he’s designed a sensational menu! But first, we’ll learn the basics of buying, storing, prepping, seasoning and handling fish – all the important things every cook should know. We’ll take that newfound knowledge and put it to the test as we learn to make some delicious, easy-to-recreate recipes including Pan-Seared Salmon with Mushrooms, Spinach and a Balsamic Honey Glaze, Crispy Tilapia Cutlets and others.

(Tasting) 

(Limited Hands On)  

Sun. 5/29/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

18 openings available

$65.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3763

Tue, May. 31, 2016 @ 6:30 PM
ASIAN SAUCES....AND THE DISHES THAT LOVE THEM! - Moved from 5/17
 

Let’s explore the world of Asian sauces and how to pair them with some of your favorite Asian dishes, shall we? This hands-on and interactive class will be taught by Chef Yvette Hirang, an expert in this Asian cooking. Few things fuel Yvette’s passion like her love of Asian cooking and she’s excited to share her passion and knowledge with you!

You’ll work alongside her as she teaches a Sweet and Sour Sauce, Ginger Sauce, and a Sweet Soy Sauté Sauce, three basic sauces that you can use at home to stir-fry, sauté and braise the “Asian way!” Tonight, we’ll use them to create flavorful Asian dishes like Chicken with Broccoli, Crispy Chicken with Soy Ginger Sauce, and the very popular, General Tso’s Chicken. No more take-out for you!

(Tasting)

(Hands On)  

Tues. 5/31/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

8 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3786

Tue, May. 31, 2016 @ 6:30 PM
MIDNIGHT AT THE OASIS-A TASTE OF SYRIA
 

Can you feel the warm winds blowing across the oasis? Breathe in and smell the warm scents of cumin, coriander and turmeric as culinary instructor, Christine Rossi, welcomes you to the cuisine of Syria.

This food has been a part of Christine’s family since she was a small child, so you’re in for a real treat.  She’ll take you on a culinary journey as you learn to create and taste expertly prepared Syrian dishes with a refreshingly different taste and aroma. Tonight’s magnificent menu consists of Baked Stuffed Eggplant, an interesting Syrian Bread Salad, Rice Vermicelli with Meat, and we’ll end our feast with Honey Cookies, for dessert. Join us, won’t you? 

(Tasting) 

(Limited Hands On) 

Tues. 5/31/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

15 openings available

$55.00

Christine Rossi

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3787

Fri, Jun. 3, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! DATE NIGHT IN THE PIZZA KITCHEN
 

Join us tonight for a relaxing full-on pizza party with Italian instructor and passionate foodie, Daniela Abel.  Bring your kitchen buddy and get your “scratch cooking” hat on and learn to make homemade pizza using her secret flour that makes “the best pizza dough texture ever.”  We’ll have some perfect accompaniments to pizza as well as you graze your way through the evening. 

Sprinkled into the evening, along with some Parmesan cheese, will be a little fun Italian folklore as Daniela teaches you about various pizza styles such as Margherita, Beach Potato Pizza (pizza eaten on the Italian beach), and ‘Sauceless’ Pizza with mushrooms and truffle oil. Come for the pizza, stay for the fun.  And oh yes, we’ll have wine too. 

(Tasting)

 (Hands On) 

Fri. 6/3/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

6 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3788

Fri, Jun. 3, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! 50 WAYS TO FEED YOUR LOVER
 

 Looking for something different to do for date night? Interested in learning to cook with your favorite “significant other”?   Well, tonight is the night to grab your favorite person (OK, so just use your words to get their attention!) and join us in our kitchen as we learn some delicious recipes perfectly suited for all you “Romeo & Juliet’s.” 

It’s hands-on all the way (again … not like THAT!) as we work alongside Chef Jim Tinkham an expert culinary instructor.  Chef Jim is passionate about sharing some of his favorite recipes, perfect for “spooning” (yes … pun intended!) into the mouth of your “luvva”: Blue Cheese Mousse, Pistachio & Scallop Stackers, Arugula & Watercress Salad with Cherry Tomatoes & Champagne Vinaigrette, Sexy Surf and Turf, and to end the evening on a sweet note, Strawberries with Brown Sugar & Sour Cream!  

(Dinner)  

(Hands On)

Fri. 6/3/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

10 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3789

Sat, Jun. 4, 2016 @ 10:00 AM
COOKWELL! ASIAN INSPIRED COOKING FROM THE FARMER'S MARKET
 

Asian cuisine is fresh, flavorful and interesting, not to mention, healthy.  One of our newest instructors, Chef Amiel Brosoto will lead you in this fun and interesting class as he teaches you different approaches to using fresh produce from your local farmers market and how to combine them with spices and sauces to create sweet and savory summertime Asian-inspired dishes perfect for quick family meals. He’ll cover everything from buying tips to cooking techniques, and more. 

You’ll learn recipes like a  cool, crisp Chicken, Green Bean & Asian Pear Salad – perfect for a hot summer day, zesty Crab Cocktail with Mango Puree, Sukiyaki (an Asian Beef Lo Mein), and Berry Gamita Parfaits. We’ll end with  “Halo-Halo”, a refreshing Asian summertime dessert. You’ll get to assist chef with some of the cooking, too!

(Tasting) 

(Limited Hands On)

Sat. 6/4/16   10:00-12:30 

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

13 openings available

$55.00

Amiel Brosoto

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3790

Sat, Jun. 4, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A PRIMER ON CRAB & LOBSTER
 

If you’re going to spend hard earned dollars to cook seafood in your own kitchen at home, then you should know how to make sure it turns out perfectly, right? Need I say more? Let’s learn all about our happy crustacean friends and make a dinner to die for! 

Chef Jesse Vega’s classes are always full of great culinary instruction and wonderful food.  You’ll get your hands in the salt water as you work next to chef and learn to make an outstanding Lobster and Seafood Cioppino (made with fresh lobster, scallops and shrimp) that will be served with fresh breads for dipping, and a fresh Vinegar & Oil Chopped Salad. Then Chef Jesse will demonstrate how to make Sautéed Soft-shell Crabs with Lemon Tabasco Butter Sauce and Lobster Ice Cream (Ok, so I’m kidding…it’s White Chocolate Tartufo). What an outstanding menu! 

(Dinner) 

(Limited Hands On) 

Sat. 6/4/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

14 openings available

$82.50

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3791

Sat, Jun. 4, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! TUSCAN FARMHOUSE DINNER
 

Tuscan families and friends often gather around long wooden tables outside ancient farmhouses and villas to savor a beautiful meal, sip a perfect wine and enjoy lively conversation. Tonight, we take you away to such a setting all centered around the foods of Tuscany. Heavenly aromas drift from our kitchen, carrying you directly to this charmed land of endless vineyards, rows of tall cypress trees and gently rolling hillsides.  And the food of Tuscany – rustic and simply sensational!

Join Chef Sandy DeGiovanni as we create a beautiful Tuscan meal together, learning cooking fundamentals along the way. We’ll create an inspiring meal designed around Potato Gnocchi with Peas Prosciutto and Ricotta, Filetti al Balsamico, Sautéed Spinach with Garlic, and Truffled Mashed Potatoes.  We’ll finish the evening with one of Sandy’s favorite desserts and a glass of a very special homemade liqueur.  

 (Dinner)

(Hands On)

Sat. 6/4/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

10 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3792

Sun, Jun. 5, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: ADULT/CHILD-GLUTEN-FREE FAMILY MEALS
 

Every parent knows the familiar and regular cry of “I’m hungry! What do we have to eat?” And if your kids (or you!) are following a gluten-free diet, this hunger battle is even harder to squelch. Here’s the opportunity for you and your child (ages 9-14) to work together and learn to prepare delicious and nutritious gluten-free meals (with dairy-free options) that will satisfy even the pickiest eaters.

Culinary instructor and Chef Laura Thomsen (call her “LT”…we do!) has been living and cooking gluten-free (no wheat, oats, barley or rye)  for some time now and knows all about the need to get creative with gluten-free savory and sweet dishes so that meals don’t become ho-hum and boring. Today, you get to take a “short cut” and jump to the front of the line as you learn her favorite gluten-free meals…recipes that you will definitely use again and again to cook for your own family.

You’ll learn some fundamentals of cooking and get kitchen time working alongside this engaging professional as we walk through each delicious and appealing gluten-free recipe like Oven Baked Chicken, Salmon Patties, Creamed Spinach, a sweet nut cake to satisfy the gluten-free sweet tooth, and more. Getting a healthy gluten-free meal on your family's table has never been so easy! 

(Tasting) 

(Limited Hands On)

Sun 6/5/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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.

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

 

 

6 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3793

Sun, Jun. 5, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY! MIDWEST BBQ INSTITUTE: KIDS LEARN "QUE"-FUNDAMENTALS OF GRILLING
 

Kids (ages 9-14) can “Que” too, ya know! Award-winning competitor, Bruce Campbell, teaches our young BBQ chefs 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.


We’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 )  


(Hands On) 
 

Sun. 6/5/16   10:00-1:00 

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. 

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

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

15 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3794

Sun, Jun. 5, 2016 @ 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.  You’ll receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake. This is a must for all of those serious about cooking.

(Feel free to bring your own knives to class, or you may use our knives for the class.)  

(Snacks)  

(Hands On) 

Sun. 6/5/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

14 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3795

Sun, Jun. 5, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SUMMER IN SONOMA WINE COUNTRY
 

California Wine Country” — The very words inspire images of bucolic vineyards where grapes hang lush and heavy on the vines, of ancient stone wineries and cool cellars where wines mellow in rows of oaken casks.  California wine country is not just about wine, though.  It is also a mecca for food lovers as well. Driven by seasonal ingredients, fresh herbs, natural goodness, simplicity, locality, hand-made artisanal cheeses, breads and olive oils and the emergence of world class wines, this cuisine has inspired cooks to paint with a very broad palette. 

Tonight, we’ll pay homage to the cuisine of California wine country. We have designed a menu that will show why California cuisine arguably qualifies as the essence of modern American cooking with dishes like The Bay’s Fresh Clam Chowder with Fresh Sourdough Baguette, Mesclun Salad with Zin-Berry Dressing and Manchego Cheese Crisps, Chardonnay Poached Shrimp with Tarragon-Ponzu Cocktail Sauce, Chicken Supreme Stuffed with Whipped Brie and Red Grapes, Herbed Rice Pilaf, Oven Roasted Vegetables, and Crème Caramel with  Orange Lace Cookies served along with our popular coffee experience featuring The Culinary Center’s special coffee blend.

We hope you’ll join us in this unique evening of excellent cuisine and friendly service.  See you in the “Valley”!   

(Dinner) 

(Hands On) 

Sun. 6/5/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

3 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3929

Mon, Jun. 6, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY:4-DAY PRO SERIES I(DAY 1-KITCHEN FUND.)
 

Register early!  This one always sells out! 

This 4-day series is designed specifically for our Junior Chefs (ages 9-14) with a curriculum developed and taught 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! See complete course descriptions below.

 

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

 

Mon. 6/6, Tues. 6/7, Wed. 6/8, Thurs. 6/9    

10:00-2:00   (Hands On)

Series Fee: $440   

Includes: tastings, light lunch, binder for all recipes and handouts, and toque.

SPECIAL NOTES:

 

  • 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).  
  •  
  • These four classes cannot be taken individually as they build upon the previous day’s experiences. 
  •  
  • You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.
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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

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!

 

3 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3796

Mon, Jun. 6, 2016 @ 6:30 PM
WINE 101 WITH CERTIFIED SOMMELIER BRENT GRIDER
 

 So you want to learn about wine, do you?  This class is designed for those with an appreciation for one of the world’s oldest beverages.  Learn from scratch (or refresh your skills) with certified sommelier, Brent Grider, (also Director of Restaurants & Bars for Starwood Hotels & Resorts). 


We’ll understand the basic grape varietals, how to select 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?

(Tasting) 


(Demonstration Class)
 

Mon. 6/6/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

13 openings available

$75.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3931

Mon, Jun. 6, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 1-KNIFE SKILLS)
 

This 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 chef’s jacket, then join us.

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

Mondays beginning: 6/6, 6/13, 6/20, 6/27, (skip 7/4), 7/11, 7/18, 8/1, 8/8 

6:30-9:30  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. 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.)

20 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3929

Tue, Jun. 7, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY PRO SERIES I (DAY 2-SAUCES)
 

Register early!  This one always sells out! 

This 4-day series is designed specifically for our Junior Chefs (ages 9-14) with a curriculum developed and taught 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! See complete course descriptions below.

 

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

 

Mon. 6/6, Tues. 6/7, Wed. 6/8, Thurs. 6/9    

10:00-2:00   (Hands On)

Series Fee: $440   

Includes: tastings, light lunch, binder for all recipes and handouts, and toque.

SPECIAL NOTES:

 

  • 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).  
  •  
  • These four classes cannot be taken individually as they build upon the previous day’s experiences. 
  •  
  • You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.
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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

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!

 

3 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3929

Wed, Jun. 8, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY:4-DAY PRO SERIES (DAY 3-MEAT & POULTRY)
 

Register early!  This one always sells out! 

This 4-day series is designed specifically for our Junior Chefs (ages 9-14) with a curriculum developed and taught 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! See complete course descriptions below.

 

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

 

Mon. 6/6, Tues. 6/7, Wed. 6/8, Thurs. 6/9    

10:00-2:00   (Hands On)

Series Fee: $440   

Includes: tastings, light lunch, binder for all recipes and handouts, and toque.

SPECIAL NOTES:

 

  • 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).  
  •  
  • These four classes cannot be taken individually as they build upon the previous day’s experiences. 
  •  
  • You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.
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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

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!

 

3 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3797

Wed, Jun. 8, 2016 @ 6:30 PM
COOKWELL! LEARN TO COOK WITH HERBS & SPICES
 

OK, show of hands...how many of you still have herbs and spices sitting in your pantry that you received for wedding gifts…15 years ago!  Or, could it be that you really don’t know how and when to use them?  You know who you are.

Well, guess what? Cooking with spices isn’t rocket science! Once you understand them, the sky’s the limit for the variety of flavorful (and healthy!) dishes you can create at home.  


Let’s join a cooking expert as she demystifies the world of herbs and spices.  We’ll learn basics such as taste and smell; “fresh vs. dried”, experiment with seasoning blends (our best friends in a busy kitchen), and much more. Recipes will be demonstrated with an emphasis on seasonal foods that reinforces how easy it is to apply these fundamentals to create amazing dishes. Here’s what we’ll learn: Fresh from the Garden Tomato Basil Soup, Pantry-Picked Herb Tilapia, Fresh Herb Crusted Pork Loin, and Dazzling Dark Chocolate Dipped Fruit. 


This class is a must for the novice or the seasoned (see what we did there?) cook!

(Tasting) 


(Demonstration Class)
 

Wed. 6/8/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

14 openings available

$55.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3798

Wed, Jun. 8, 2016 @ 6:30 PM
WEEKNIGHT MEALS THAT ROCK!
 

It’s an ever-present conundrum for any working adult…..what am I going to make for dinner? So many people turn to frozen or pre-made dinners – or spend hundreds of their hard-earned dollars eating out. Plus, you never know what’s going in your food or the sodium-filled nutritional bomb you might be chowing down on in your favorite restaurant.

Instructor, Daniela Mancinelli Abel has your solution! She’ll explain why all you need are a few go-to recipes in your back pocket, plus some basic skills and you can you whip up a mouthwatering 20-minute meal in no time with loads of variations. With a little planning and a good grocery list, you can fulfill your fantasy of being on “Chopped” when you learn to create a fantastic meal using items that are already sitting in your fridge. Yes, you can!

Working next to Daniela, you’ll make delicious, wholesome meals like Homemade Marinara Sauce with Pasta, Chicken Poppers, Stuffed Sweet Peppers that are “farmers market fresh,” and a weeknight Cioppino dish that will surely impress your friend and your whole family. Let’s get cooking, shall we?

(Tasting) 

(Limited Hands On)

 

Wed. 6/8/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

15 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3929

Thu, Jun. 9, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY PRO SERIES I (DAY 4-GRILLING.)
 

Register early!  This one always sells out! 

This 4-day series is designed specifically for our Junior Chefs (ages 9-14) with a curriculum developed and taught 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! See complete course descriptions below.

 

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

 

Mon. 6/6, Tues. 6/7, Wed. 6/8, Thurs. 6/9    

10:00-2:00   (Hands On)

Series Fee: $440   

Includes: tastings, light lunch, binder for all recipes and handouts, and toque.

SPECIAL NOTES:

 

  • 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).  
  •  
  • These four classes cannot be taken individually as they build upon the previous day’s experiences. 
  •  
  • You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.
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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

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!

 

3 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3799

Thu, Jun. 9, 2016 @ 6:30 PM
MIDWEST BBQ INSTITUTE: PATIO PARTY-O: PLAYING WITH FIRE!
 

Bring a friend for this fun class where we learn how to make some state-of-the-art appetizers and drinks. 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 and SURE to be a hit at your next gathering: 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.

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.

From the sounds of it, we are pretty darn sure that Bruce’s outdoor party class will be tremendously popular … so don’t wait to sign up!

(Dinner) 

(Hands On) 

Thurs. 6/9/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

16 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3800

Fri, Jun. 10, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! WHISKEY 101 WITH "THE WHISKEY COWGIRL!"
 

Whiskey is an acquired taste, so if you’re one of those that can’t taste it without making a “face” (don’t act like you don’t know what I’m talking about!), this is the class that will turn that scowl around.  And yes, even seasoned whiskey drinkers will learn a thing or two about their favorite spirit in this class. 


Terry Kast, owner of Celtic Ranch in Weston, MO and self-professed “Whiskey Cowgirl,” is in ‘da house’ to share her vast knowledge as she introduces you to the sublime world of whiskey.  This entertaining woman knows her whiskey and guarantees a fun and informational evening as you compare, contrast, understand, taste and enjoy Bourbon, Tennessee Whiskey, Irish Whiskey, Scotch, and Rye.  We’ll get to the bottom of the barrel as she discusses drinks made with whiskey (Yes, we’ll taste too!) as well as some foods that pair well with whiskey. 


Don’t worry if you’ve never tasted whiskey before…..rookies are welcome, and she’ll make a believer out of you, too!  You’ll leave the class with confidence that you can belly up to the bar and throw down whiskey with the pros….and without “that face”! You’re welcome. 

(Tastings) 


(Demonstration Class)
 

Fri. 6/10/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

 

15 openings available

$75.00

Terry Kast-Chief Kilt Inspector (Celtic Ranch,Weston,MO)

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3801

Fri, Jun. 10, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! THE STEAMY ASIAN KITCHEN
 

Grab your honey and let’s learn to cook together. Tonight, experienced chef, Yvette Hirang, will show you how to prepare an elegant Asian menu specifically for “cooking duos.” 

It’s hands-on learning as chef assists you in taking your cooking repertoire beyond its usual borders with dishes. You’ll learn to make noodles from scratch, the correct way to sauté proteins and vegetables, and more. Your “steamy” menu will consist of Chicken Chop Suey, Low Mein, Sesame Bok Choy, and a flirty Asian dessert that you’ll love making. Oishii! (That means “yummy” in Japanese!)

(Dinner) 

(Hands On) 

Fri. 6/10/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

12 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3802

Sat, Jun. 11, 2016 @ 10:00 AM
SUPERIOR HOMEMADE CRACKERS
 

Today, you’ll learn how to make various styles of crackers from scratch. These are “better-than-store-bought” because YOU control what’s in them (and what’s NOT)! They’re simple, delicious and ohhhhhh so economical. You won’t be buying those very expensive party crackers ever again!

Culinary instructor and our own “crack” bread baker, Paul McCool teaches you how to create several varieties of crackers during this 3-hour class. You’ll make a “healthified” seed cracker that’s packed with flavor and nutrition, and seriously tasty, too. Not to mention, totally free of gluten, soy, eggs, added fats or added sugars. See? Told you so. Next, we’ll move on to a Rye & Fennel Cracker that’s made with sourdough and, well, rye flours and flavored with fennel seeds!  Deeelicious!

You’ll garner some excellent baking tips and tricks from Paul throughout class that you’ll use every time you break out the flour! Of course, you’ll sample everything along the way and you’ll get to take home some of your homemade crackers home to share!

(Tasting) 

(Hands On) 

Sat. 6/11/16   10:00-1:00 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

14 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3803

Sat, Jun. 11, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A SPANISH FOOD & WINE JOURNEY
 

Chef 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 we prepare Spanish classics like Gambas al Ajillo (Shrimp in Garlic Sauce), Marinated Olives, Manchego with Oranges, Mussels Miga in Cream Sauce with Fried Bread Crumbs, Spanish Meatballs with Almond Sauce, Potatas Bravas with Roasted Tomato Aioli and of course, Flan.  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 as certified sommelier and Director of Restaurants & Bars for Starwood Hotels & Resorts, Brent Grider, discusses tonight’s perfectly paired Spanish wines.

Don’t call your travel agent for this one! You’ll only find this special “tour” in our kitchens. 

(Dinner)  

(Hands On)

Sat. 6/11/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

18 openings available

$80.00

Sandy DiGiovanni & Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3934

Sat, Jun. 11, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! L'APPROCHE FRANCAISE! DINNER IN BOURDEAUX
 

In France eating well is not a life and death event…it’s much more important than that. The French believe that one must first decide WHAT one will cook based on the best available ingredients, and then choose HOW one will cook, all the while cooking with respect for the ingredients and with skill to produce the best possible meal.  


Tonight, Master Chef, Richard McFarlane-Clark, will emphasize ingredient choices from the region of Bourdeaux, France, and show how the use different methods and techniques to prepare and cook each ingredient.   He hopes that every participant will learn their own unique touches that will set their meals apart by learning how to balance a plate and a meal.  He would also have us remember that “dinner party” is a two-word phrase with equal power given to each word so he’ll show you how the French throw a dinner party! 


Our “HOW” to cook in each class will vary. Our “WHAT” to cook will depend on what Chef finds most seductive at the markets!  We will end with a lovely dessert and a cheese course (we are cooking French after all). 


You’re in store for quite a learning experience as Chef McFarlane-Clark has cooked all over the world and at the finest establishments, so his experience is deep which makes for some interesting stories and outstanding dishes. You’ll love his accent too!

(Dinner) 


(Demonstration Class) 

Sat. 6/11/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

17 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3805

Sun, Jun. 12, 2016 @ 10:00 AM
HOMEMADE CINNAMON ROLLS
 

We’ll spend today making “warm” memories as you learn to create cinnamon rolls from scratch. You’ll be up to your ears in cinnamon, sugar, flour, and butter while you mix, knead, shape, and sprinkle - all while learning real baking tricks and techniques alongside Mari Ruck …or as we call her around here “The Cinnamon Roll Lady.”


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


(Hands On) 

Sun. 6/12/16   10:00-1:00


If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you

15 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3806

Sun, Jun. 12, 2016 @ 6:30 PM
"COOKIN' WIT' RUM IN DE ISLANDS, MON"
 

Sometimes liquor influences the way we cook!  I’m not talking about the glass of wine you have while cooking dinner, but rather the influence the early rum trade on the cuisines of the Caribbean.  Tonight, we will explore the exciting and flavorful foods that resulted from this exceptional trade route, and we’ll feature rum in a couple of the dishes. Duh.

We’ll learn Rum Raisin Bread Pudding with a Dark Rum Crème Anglaise, “Stamp & Go” (salt cod fritters), Jamaican Meat Patties, Hoppin’ John, Wahoo with Rum Ginger Sauce, and other interesting dishes.  In the process will learn all about cooking with rice including a study of different varieties and the properties of each.

Wear your flowered shirt and flip flops….we’re island bound! Be there, mon!

(Dinner) 

(Hands On) 

Sun. 6/12/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

16 openings available

$65.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3932

Sun, Jun. 12, 2016 @ 6:30 PM
"BEST OF SUMMER" FRUIT DESSERTS
 

June continues the peak season for summer fruits! Just check out your local farmers’ markets … they’re brimming with an abundance of bright, colorful, ripe beauties! Christina Robson knows exactly what to do with these gems and is in our kitchen this evening to teach you how to make some refreshingly delightful summer fruit desserts. And boy can she cook!

She’ll start the evening by showing you how to make a delightful Summer Berry Gratin. Next, she’ll whip up Peach Raspberry Crisp - a classic dessert certainly become your all-time favorites. And you’ll want to bring your camera because Christina’s Classic Plum Tart and her Strawberry Rhubarb Fool (say what?) – are both stunning and almost too pretty to eat (but, yes we will anyway)! Finally, you’ll get your hands in on the action as you work alongside Christina to make your own individual Blueberry Buckles – they’re so easy, you’ll have time to make two of them to take home with you!

You’ll learn lots of baking techniques such as tempering egg yolks, how to tame too-tangy rhubarb, customizing fruit in gratins and buckle, to name a few. All of these outstanding summer desserts will make an impressive presentation that will WOW guests and get those cameras flashing!

(Tastings & Take-Home Desserts)  

(Limited Hands On) 

Sun., 6/12/16     6:30-9:30 

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

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

16 openings available

$55.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3807

Mon, Jun. 13, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: BREADMAKING 101
 

Our junior chefs (ages 9-14) are in for an incredible 3-hour baking experience (and “smell-a-palooza!”) as they learn step-by-step how to make homemade rustic heritage bread. In this hands-on class, they’ll learn about essential ingredients in breadmaking: flours, salt, sugars and, of course, yeast. When it comes to that pesky yeast, we’ll discuss its different forms, when and how much to use, and how to determine if it’s “alive” or not. They’ll learn and practice proper and accurate measuring techniques, the importance of using the right kitchen equipment and introduce the professional chef’s best friend-“mise en place.”

Then, the fun begins as the kids mix up a batch of our dough, let it rise and knead their own handcrafted bread to take home and finish baking. We’ll also discover variations that can be applied to this basic bread. And yes … we’ll slather on some butter and taste our warm bread, too! You didn’t think we’d leave that part out, now did you?

(Tasting) 

(Hands On) 

Mon. 6/13/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

10 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3808

Mon, Jun. 13, 2016 @ 6:30 PM
THE COOKIE JAR
 

Who doesn’t love fresh-baked cookies?! Seriously, WHO?!  Culinary instructor, Christina Robson, is a cookie expert and can’t wait to show you how to make the perfect – and I mean, perfect – homemade cookies. She has taught many popular cookie classes at CCKC, so we’re pretty sure she’s the right instructor for this class! Tonight, she’ll make classic and easy cookies – from shaped, bar, pressed, fancy, and drop techniques – she’ll cover it all! You'll get to take some home to add to your cookie jar! 

Get ready to learn basic baking skills like creaming butter and sugar,  proper measuring of dry, wet, and solid ingredients, how to best add eggs, customizing drop cookies, baking pan sizes and materials, and overall cookie baking success tips. So, let’s get started!

Christina will share her tips as she shows your how to make Molasses Crinkles, Lemon Bars, Chocolate Spritz (No, spritz cookies aren’t just for Christmas, silly!), fancy French Macarons, and easy peasy Triple Chocolate drop cookies. Then, you’ll grab an apron and get busy as Christina shows you how to make a basic drop cookie dough (without mix-ins or extracts) that you’ll get to customize using a buffet of goodies like nuts, chips, candy, dried fruit, an assortment of different extracts, and more. 

This is gonna be a fun class – not to mention how ridiculously delicious our kitchens are going to smell! When it’s all over, you’ll be taking home enough of your customized dough to bake a dozen cookies at home.

(Tasting) 

(Limited Hands On) 

Mon., 6/13/16   6:30-9:30 

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

 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

13 openings available

$55.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3931

Mon, Jun. 13, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 2-MEATS)
 

This 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 chef’s jacket, then join us.

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

Mondays beginning: 6/6, 6/13, 6/20, 6/27, (skip 7/4), 7/11, 7/18, 8/1, 8/8 

6:30-9:30  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. 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.)

20 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3809

Tue, Jun. 14, 2016 @ 6:30 PM
KOREAN BULGOGI & MORE!
 

Discover the secrets of Korean cooking! Chef Yvette Hirang will serve as your guide through this wonderful journey of spices, herbs as she clearly describes how to cook beef, chicken and pork Bulgogi in BBQ sauce the Korean way, using a very hot grill pan or hot plate and cooked to perfection right on the dinner table. How cool is that? (Ok, it’s hot, but you know what I mean.).

We’ll also learn to make and easy “Overnight” Kimchi a traditional fermented Korean side dish made of vegetables with a variety of seasonings that’s typically served with the Bulgogi.

(Tasting) 

(Limited Hands On) 

Tues. 6/14/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

18 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3810

Wed, Jun. 15, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: ADULT/CHILD: THE COOKIE JAR
 

What kid doesn’t love fresh-baked cookies?!  Culinary instructor, Christina Robson, is a cookie expert and can’t wait to show parents and their young chefs (ages 9-14) how to make the perfect – and I mean, perfect – homemade cookies. She has taught many popular cookie classes at CCKC to kids and adults, so we’re pretty sure she’s the right instructor for this class!

Tonight, she’ll show you how to make classic and easy cookies – from shaped, bar to drop techniques – she’ll cover it all.  Get ready to learn basic baking skills like creaming butter and sugar,  proper measuring of dry, wet, and solid ingredients, how to best add eggs, customizing drop cookies, baking pan sizes and materials, and overall cookie baking success tips. So, let’s get started!

Christina’s excited to show you how to make two kinds of fresh-baked cookies - Molasses Crinkles and Lemon Bars. Then, they’ll grab an apron and get busy as Christina shows you how to make a basic drop cookie dough (without mix-ins or extracts) that they’ll get to customize using a ginormous buffet of goodies like nuts, chips, candy, dried fruit, an assortment of different extracts, and more.  This is gonna be a fun class – not to mention how ridiculously delicious our kitchens are going to smell!

When it’s all over, you'll be taking home ½ dozen Molasses Crinkles, a small pan of the Lemon Bars, AND enough customized dough to bake a dozen cookies at home to share with the family.

(Tasting)  

(Hands On) 

Wed., 6/15/16   10:00-1:00

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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

4 openings available

$85.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3812

Wed, Jun. 15, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: FULL DAY PROFESSIONAL CULINARY ARTS CLASS: FUNDAMENTALS OF DESSERTS
 

This JCA Pro Series class is designed to give the budding chef (Ages 9-14) a real-world introduction to the fundamentals of creating beautiful desserts.  It’s a full-day class is taught by Pro-Series instructor and seasoned culinary professional, Chef Richard McPeake, and would be a perfect addition to the 4-Day JCA Pro Series sessions.  (NOTE: There is no pre-req for taking this class other than a serious desire to learn cooking fundamentals.) 

Techniques will be taught as we learn Fresh Baked Peach Crumble with Homemade Vanilla Ice Cream, Baked German Apple Strudel, Homemade Fudge Sauce and Profiteroles, Chocolate Dipped Fresh Strawberries, and Snicker Doodle Cookies (to take home!!) 

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).     

(Tasting) 

(Hands On) 

Wed. 6/15/16   10:00-3:00

(Also offered on Wed. 7/27)

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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

4 openings available

$110.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3814

Thu, Jun. 16, 2016 @ 6:30 PM
GIRLS NIGHT OUT! AN EVENING OF GIRLFRIENDS & SIMPLE TABLETOP DECOR IDEAS
 

Need a break from the manly and macho part of your world? Perhaps a girls-only evening is what you crave. Call the ladies and join us for an evening of great food and beautiful, yet simple, ideas for tabletop décor. 

There is only one boy we’ll invite to our party and that’s Larry Wheeler, the “Director of Ambiance” at the Intercontinental Hotel on the Plaza. We know him as an excellent instructor of creative table design with a knack for using items that are easily found. These are ideas that you can re-create at home. Tonight, he’ll give us some sweet ideas for home table décor that’ll take any celebration from “ho hum” to “holy cow!”

We’ll have a special “girly-girl” cocktail waiting for you and Executive Chef Sandy DiGiovanni will be cooking to impress with a scrumptious buffet table brimming with lovely appetizers, finger foods and, of course … desserts!

Food, fun, decorating tips, humor, “girly-girl” cocktail … who could ask for more? So all you divas better get yourself registered….you don’t want to miss out!

(Heavy Appetizer Buffet ) 

(Demonstration Class) 

Thurs. 6/16/16   6:30-9:00 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!


13 openings available

$55.00

Larry Wheeler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3815

Fri, Jun. 17, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE! COUPLES COOK! LATINO GRILLING FOR TWO
 

Tonight, we’ll explore the world of Latino foods on the grill.  From Cuba to Mexico and South America, there is no other cuisine that spans as many regions, and no better instructor to guide your through these delicious foods than grilling pro, Chef Richard McPeake, a guy with some serious grilling experience. 

Working alongside Chef Richard, you’ll learn the correct way to use a “plancha”, how to use rubs, marinades, jerk rub, and more. Our “hot” menu includes a Grilled Skirt Steak Churrasco with a Three-Herb Chimichurri  and Red Chimichurri , juicy jerk chicken thigh seasoned with a Latin wet rub, Seared Shrimp with Mojo Criollo (Cuban garlic sauce), and spicy Jerk-Rubbed Pork Tenderloins, using a dry Latin rub for just the right seasoning, and more. You can’t eat Latin food without a party in your glass too so we’ll try an authentic Latin drink as well. 

(Tasting )

(Hands On)

Fri. 6/17/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!


14 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3816

Sat, Jun. 18, 2016 @ 10:00 AM
FATHER/CHILD: LI'L KIDS BAKE IT UP WITH DAD & GIRLS & DOLLS! GREAT FATHER'S DAY GIFT IDEA!
 

There’s nothing cuter than a girl and her favorite doll….except if they’re baking alongside their dad!  Seems that we girls really love our dolls! We’ve designed a Father’s Day class especially for your daughter, her favorite doll and her Dad to take together!

Working as teams under the expert guidance of “life-sized” doll and culinary instructor Margo Mikkelson, you’ll learn some wonderful baking tips and techniques as you create your very own fruit pie to bake and take home. Of course, you’ll make a miniature pie, too … so that “dolly” has one of her very own to enjoy at home - or you can give it to your dad for Father’s Day!

Dad and his favorite budding baker will learn important kitchen skills including how to cut fruit (using kid-friendly knives) and how to make flaky pie crust from scratch! There’s nothing more fun than cooking and crafting, so you’ll also decorate AND take home a kid-size apron and a doll-size apron for future baking adventures in your own kitchen! Don’t forget to bring your doll so she can be part of the class, too (and maybe model her new apron!).

(Includes Tasting, Two Decorated Take-Home Aprons - 
(one for a child; one for an 18-inch doll) 
plus Take-Home Pie and Mini-Pie) 

(Hands On)

Sat. 6/18/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

7 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3817

Sat, Jun. 18, 2016 @ 10:00 AM
THE CLASSIC SOUFFLE-SWEET & SAVORY
 

Ah, the classic soufflé! So misunderstood by the home cook and often the bane of many a chef.  But these mystifying savory and sweet egg creations are really, in fact, not as hard to make as you might think.

Master Pastry Chef, Kolika Kirk (Pistachio Bakehouse) is here to teach you the necessary techniques such as how to get the timing just right, tips to beating egg whites into perfect peaks, mastering the art of folding without deflating to ensure airy and flavorful soufflé creations, and more. Trust. You’ll learn a savory Herb & Cheese Soufflé and a lovely, sweet Vanilla Soufflé destined to impress your family and friends.

(Tasting) 

(Limited Hands On)

 

Sat. 6/18/16   10:00-12:30 

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

18 openings available

$60.00

Kolika Kirk

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3818

Sat, Jun. 18, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK AT VILLA DIGIOVANNI-FEATURING "TIMPANO"
 

Grab your “amante” (lover) and learn to cook in Chef Sandy DiGiovanni’s Italian kitchen.  Her style is informal but not without much acumen and fierce commitment to the authentic foods of her heritage. 


Let’s celebrate one of her new class menus tonight beginning with Fried Artichoke Hearts with Caper Aioli. Then it’s on to one of the most iconic of Italian dishes – The “Big Night” Timpano!  Add a grilled Caesar Salad and Broccoli Affogatti (drunken Broccoli) and you’re on your way to a trip to Italy my friends. We’ll end with Chef Sandy’s favorite – Ladi Tourta Cake.  It’ll be a fun night out.  Join us! 


(Dinner) 


(Limited Hands On)

 

Sat. 6/18/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

12 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3819

Sat, Jun. 18, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! LEARN TO COOK FRENCH!
 

Simple and French? No, it’s not an oxymoron … and Chef Jim Tinkham is here to prove it! 


There’s no need to be intimidated by fancy French recipe names when you have a seasoned culinary instructor like Chef Jim in the kitchen taking you through it step-by-step. He’ll break down each of the recipes and teach them in a simplified, no-fuss way.  French cooking techniques, made do-able.


You’ll practice essential knife skills and learn excellent "mise en place"  tips and tricks that will serve you well anytime you are in the kitchen. Who knows, you may even learn a French phrase or two! And by the end of our evening together, you’ll believe that you can cook French cuisine at home – especially when you recreate our fabulous menu … Escargot with French Baguette, Scallops Vol au Vents, Braised Broccolini, Coq au Vin, and Grand Marnier Souffle. You’ll discover secrets to make-ahead items that simplify the process even further. A gracious dinner with an unmistakable French flair.


(Dinner)


(Hands On)

 

Sat. 6/18/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

12 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3820

Sun, Jun. 19, 2016 @ 10:00 AM
MIDWEST BBQ INSTITUTE: FATHER/CHILD: LET'S GRILL WITH DAD! GREAT FATHER'S DAY GIFT IDEA!
 

Today is Father’s Day! Give Dad a unique experience this year … a grilling class with his son or daughter (ages 15+)! You’ll both be hangin’ with the Grill Meister Chef Richard McPeake (who is a father, too by the way)! Celebrate for a few special hours as you take one of our most requested grilling class – one that covers “perfectly grilled steaks.”

Working as a team under the tutelage of Chef Richard (an award-winning BBQ’er, CIA graduate and cookbook author) and Bruce Campbell (the "Food & Beverage Guy"), you’ll be grilling like pros in no time! You’ll learn the right way to prepare your grill, what grill temperatures to maintain, all about grill safety, and how timing is critical in grilling the perfect steak.

Chef Richard will also teach you how to determine doneness and the importance of patience as you allow your grilled steak to rest. We’ll learn about choosing the right cuts of steaks and how to get them prepped, seasoned and ready for the grill. And then … the grilling begins!

How do you like your steak, Dad? Chef will demonstrate grilling techniques as he shows you how to make a Grilled Caesar Salad (Yes, salad on the grill!) Grilled Marinated Beef Loin with Cumin & Sweet Onion Salsa (How to Prep and Proper Slicing), Rosemary Grilled Fingerling Skewers, Grilled White Cheddar Baby Portabella Mushrooms, and finally, Grilled Pineapple with Dessert with an Infused Rub. All Grilled to perfection!

Sign up early – this will sell out fast!

(Min. age 15, but we do NOT have a maximum age!)

(Tasting) 

(Hands On) 

Sun. 6/19/16   10:00-2:00 

Class Fee  - $140 per father/child team

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

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

9 openings available

$140.00

Richard McPeake & Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3822

Mon, Jun. 20, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: COOKING AROUND THE WORLD (DAY 1-ITALY)
 

Once June hits, the summer activities are well under way.  Once you register you’ll be able to relax knowing you will be well educated and have fun on this culinary trip around the world this week! 

We have designed a NEW 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. 

You’ll have to sign up for the whole “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!

Here are the tasty global menus:

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’ USA - 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.

 (Lunch)

(Hands On)  

Mon. 6/20, Tues. 6/21, Wed. 6/22, Thurs. 6/23    

10:00-1:00 - SERIES FEE: $200 for all 4 days!

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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you! 

2 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3821

Mon, Jun. 20, 2016 @ 6:30 PM
CAN'T COOK, WON'T COOK
 

Learn simple steps to everyday cooking … even if you hate to cook.  What?  Yes, that’s what I said. 

Whether you like to cook or not, you still HAVE to, so you should at least know how to do it quickly, simply and without fuss.  We’ll learn basics that will produce food your family wants to eat. This is a great class for culinary novice- to those of you who have always wanted to learn how to cook, but don’t think you can be taught. There are no dumb questions in this class as you will start at square one and learn the fundamentals of cooking.

Master Chef, Richard McFarlane-Clark will teach such fundamentals as: knife skills, peeling and grating techniques, measuring wet and dry ingredients, creaming butter and sugars, breaking and adding eggs, sifting dry ingredients, greasing pans, handling batter, preparing pie crust from scratch (go figure!), rolling dough, beating eggs, cooking perfect bacon, choosing ingredients for a fresh green salad, making a snappy vinaigrette, choosing seasonings, melting chocolate, baking basics, time and temperature considerations and whipping cream. Learn to cook safely and in control while producing meals you will be proud of. 

(Tasting) 

(Demonstration Class) 

Mon. 6/20/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

18 openings available

$70.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3931

Mon, Jun. 20, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 3-SEAFOOD)
 

This 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 chef’s jacket, then join us.

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

Mondays beginning: 6/6, 6/13, 6/20, 6/27, (skip 7/4), 7/11, 7/18, 8/1, 8/8 

6:30-9:30  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. 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.)

20 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3822

Tue, Jun. 21, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: COOKING AROUND THE WORLD(DAY 2-ASIAN)
 

Once June hits, the summer activities are well under way.  Once you register you’ll be able to relax knowing you will be well educated and have fun on this culinary trip around the world this week! 

We have designed a NEW 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. 

You’ll have to sign up for the whole “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!

Here are the tasty global menus:

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’ USA - 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.

 (Lunch)

(Hands On) 

Mon. 6/20, Tues. 6/21, Wed. 6/22, Thurs. 6/23    

10:00-1:00 - SERIES FEE: $200 for all 4 days!

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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you! 

2 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3822

Wed, Jun. 22, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY:COOKING AROUND THE WORLD(DAY 3-MEXICAN)
 

Once June hits, the summer activities are well under way.  Once you register you’ll be able to relax knowing you will be well educated and have fun on this culinary trip around the world this week! 

We have designed a NEW 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. 

You’ll have to sign up for the whole “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!

Here are the tasty global menus:

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’ USA - 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.

 (Lunch)

(Hands On)  

Mon. 6/20, Tues. 6/21, Wed. 6/22, Thurs. 6/23    

10:00-1:00 - SERIES FEE: $200 for all 4 days!

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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you! 

2 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3823

Wed, Jun. 22, 2016 @ 6:30 PM
FONDANT & CAKE DECORATING WORKSHOP
 

This class is for all you “cake-decorating fools” out there … you know who you are! Learning the versatile art of fondant is an important step for anyone who is serious about cake decorating. After this class, you’ll be well on your way to being an expert yourself because you will have learned from one of KC’s most amazing pastry chefs, Kolika Kirk, (owner of Pistachio Bakehouse).

Kolika walks you through all the basics of working with fondant starting with the correct way to roll out fondant and cover a cake with it. You’ll also learn some of the many other techniques like fondant dyeing, how to marble fondant, and how to apply it to a cake. We learn best by doing, so you'll roll up your sleeves and get some actual experience. She’ll also cover basic cake construction and decorating “finishing” techniques, as well as marzipan, how to make royal icing, and stenciling.

Take your cake decorating skills to a new level and learn finishing touches that will turn a ho-hum cake into a work of art.

(Snacks) 

(Hands On) 

Wed. 6/22/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

11 openings available

$65.00

Kolika Kirk

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3822

Thu, Jun. 23, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: COOKING AROUND THE WORLD(DAY 4-USA)
 

Once June hits, the summer activities are well under way.  Once you register you’ll be able to relax knowing you will be well educated and have fun on this culinary trip around the world this week! 

We have designed a NEW 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. 

You’ll have to sign up for the whole “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!

Here are the tasty global menus:

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’ USA - 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.

 (Lunch)

(Hands On)  

Mon. 6/20, Tues. 6/21, Wed. 6/22, Thurs. 6/23    

10:00-1:00 - SERIES FEE: $200 for all 4 days!

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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you! 

2 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3824

Fri, Jun. 24, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DINNER AMONG THE VINES
 

In California Wine Country, the food is as important as the wine! Tonight, you’re cooking alongside an accomplished culinary instructor and veteran chef, Jim Tinkham, as he shares some of his favorite recipes inspired by the food and wine of the California Wine Country. No doubt, after this evening … they will become some of your favorites, too!

Our menu: Pan-Seared Scallops Over Tri-Colored Lentils with Roasted Yellow Pepper Coulis, Baby Field Greens & Arugula Salad with Red Grapefruit, White & Strawberry Balsamic Vinegars and Blood Orange Infused Vinaigrette Dusted with Hibiscus Fleur de Sel, Seared Pork Tenderloin Rubbed with a Wild Mushroom & Sage Infused Olive Oil and Sprinkled with Bourbon Smoked Sea Salt & Espresso dark balsamic reduction. To finish our wine country dinner - a Mocha Panna Cotta.  Whew!  Naturally, we’ll pair some fabulous California wine with dinner! A perfect night out with friends!

(Dinner) 

(Hands On) 

Fri. 6/24/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

12 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3825

Sat, Jun. 25, 2016 @ 10:00 AM
LI'L KIDS LOVE CUPCAKE & COOKIES
 

Today, it’s all about cookies & cupcakes and little kids (ages 5-8)! You and your budding pastry chef are in for a treat when you put on your aprons and work as a team alongside master baker, Shannon Hartnett. She’ll teach valuable and “little kid friendly” baking techniques, how to measure, how to create the perfect icing, and more, as you make kid-friendly cookie and cupcake recipes like Chocolate Chip Cookies, Peanut Butter Cookies, and Chocolate Turtle Cupcakes. YUM! YUM! And then all the little bakers will decorate their awesome sweet treats at our fabulous Sprinkles Station! You’ll have tons of baking fun and probably be covered in icing at the same time! 

(Tasting) 

(Hands On) 

Sat. 6/25/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

1 opening available

$85.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3826

Sat, Jun. 25, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: MARKET FRESH COOKING-KID-STYLE!
 

First thing, let’s head across the street to the Overland Park Farmers’ Market to shop the fresh produce and fruit! This 3-hour class is a great opportunity for our young chefs (ages 9-14) to meet the vendors and farmers, ask questions, and learn about farmers’ markets and the produce found there. Each kid will learn to shop on a budget as they tour the market with Daniela and help her choose and purchase the fresh produce on today’s shopping list. 

Then they’ll head back to the CCKC kitchens for some hands-on action as Daniela helps them prepare healthy dishes such as Grilled Chicken and Roasted Peppers and Pasta with Homemade Sauce and Veggies using the produce they purchase at the market.

This is a perfect learning experience to drive home the “farm to table” concept.  It doesn’t just magically appear in the produce department of their local grocery stores. Duh.  What a fun and educational way to spend a Saturday morning!

(Tasting) 

(Hands On) 

Sat. 6/25/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

11 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3827

Sun, Jun. 26, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: FUNDAMENTALS OF CAKE DECORATING
 

Cakes are king today as we learn the art of cake baking and decorating with” Queen of Cakes”, Shannon Hartnett. Let’s make ‘em taste as good as they look! 

She’ll guide junior chefs (ages 9-14) through the basics of pan preparation, oven temperatures, mixing the batter, scratch vs. boxed mixes, preparing your cake board, and more. Then we’ll delve into the fundamentals of decorating: “crumb-coating,” smoothing and leveling techniques, handling couplers and decorating bags, types of icing, etc. We’re now ready to learn and practice some important decorating techniques including borders, flowers, writing, and more.  We’ll put it all together as we decorate our very own mini cake to take home! 

(Tasting & Take-Home Mini Cake)  

(Hands On) 

Sun. 6/26/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

1 opening available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3828

Sun, Jun. 26, 2016 @ 10:00 AM
MIDWEST BBQ INSTITUTE: THE "ART OF SMOKOLOGY"-SMOKING 101-GREAT FATHER'S DAY GIFT IDEA!
 

A 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 – a staple in our Midwest Barbecue Institute™ program. Whether you think you’re pretty good, or you don’t know a thing, this class is GUARANTEED to take you to a 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! This is a demonstration class, so prepare to take notes! 

(Tastings) 

(Demonstration Class)

Sun. 6/26/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

29 openings available

$80.00

Richard McPeake & Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3829

Sun, Jun. 26, 2016 @ 6:30 PM
JUNIOR CHEFS ACADEMY: ADULT/CHILD: "OODLES OF ZOODLES!"
 

Kids (ages 9-14), grab your parent and jump on board the zoodle train and learn all about the latest healthy “zoodle noodles” craze!


A zoodle is a vegetable spiral that you can use to make awesome veggie (and kid!) friendly dishes.  One of the best things about veggie spiraling is being able to turn high carb pasta dishes into low-carb healthy zoodle dishes that won’t leave you wanting a nap after eating them.  What used to be considered a garnish is now being featured in fancy-schmancy entrees at 5-star restaurants - but they’re really not fancy at all!  They’re super simple to make – and loads of fun, too!


Healthy cooking instructor, Katie Newell, will show you how easy it is to turn fresh veggies into zoodle magic as you learn to use a spiralizer tool and other basic cooking techniques.  Then, she’ll show you how to create inspiring dishes like Zucchini “Pasta” Primavera with fresh mozzarella and Zucchini Noodle Lasagna - even a spicy Zoodle Pad Thai dish…..because we can! Not to worry, you & your child will get to practice your “zoodling” skills during the class, too. So, c’mon, let’s get our zoodle on!


(NOTE: We will have plenty of high quality Microplane branded spiral cutting tools for you to practice on in the class.  If you would like to purchase one to take home for home use, we are happy to reserve one for you at a 15% discount for students taking this class (your price $13.56 plus tax).  Just make a note in the “notes” section when registering and we’ll have them there with your name on it/them.  You can pay for your spiral cutter when you get to class.  You are of course welcome to bring your own spiral cutter to class if you like.)

(Tasting) 


(Limited Hands On) 

Sun. 6/26/16   6:30-9:00

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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

 

8 openings available

$85.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3830

Sun, Jun. 26, 2016 @ 6:30 PM
FLAVORS OF THE TUSCAN COUNTRYSIDE
 

Tonight, we would like to take you to a beautiful Tuscan countryside … through the power of beautiful Italian food. The menu will begin with Crostini topped with a variety of Tuscan favorites. The second course will feature a simple, but perfect, Tuscan Caprese Salad followed by Lemon Tagliatelle with Olive Oil, Pine Nuts and Parmesan Reggiano. Our entrée will be Tuscan-Style Steak, grilled, sliced and served with a shower of balsamic, olive oil and fresh herbs. We’ll finish with a classic Italian dessert of Tiramisu.

(Tasting)  

(Hands On)

 

Sun. 6/26/16    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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

10 openings available

$65.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3831

Mon, Jun. 27, 2016 @ 10:00 AM
LI'L KIDS MEXICAN FIESTA!
 

Grab your “lil’ chef” (ages 5-8) and come spend the day together as a cooking duo at our “Mini Fiesta!” We’re heading south-of-the-border with Susie Lara, a culinary instructor who knows a lot about cooking Mexican food.  Susie is a second grade teacher so she knows how to teach to this age group!

She’ll teach us step-by-step how to make a mini festive fiesta fare including ... Mini Quesadillas, Sassy Salsa, Guacamole (with chips of course!), Delicious Mini Tostadas & Mini Tacos, and for dessert we’ll turn boring white cupcakes into a moist and delicious Tres Leches cupcake!  YUM!

The fiesta is made extra festive as the little kids make their very own mini Piñatas!  Come join the fun…and don’t forget your camera!  We’ll send the kids home with delicious, easy-to-recreate recipes so you can have a fiesta in your own kitchen! Ole! 

(Lunch) 

(Hands On) 

Mon. 6/27/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you! 

4 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3832

Mon, Jun. 27, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: CRAZY ABOUT CINNAMON ROLLS
 

Close your eyes and imagine the luscious smell of cinnamon rolls baking in the morning. What’s better than that?!  In this fun and interactive 3-hour class, kids (ages 9-14) will learn basic baking skills so they can make these morning favorites at home- all by themselves. They’ll be armed with the secrets of making and baking classic cinnamon rolls along with variations that will keep the whole family coming back for more. Easy, fast, and hassle free.

(Tasting) 

(Hands On) 

Mon. 6/27/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

10 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3931

Mon, Jun. 27, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 4-VEGETABLES)
 

This 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 chef’s jacket, then join us.

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

Mondays beginning: 6/6, 6/13, 6/20, 6/27, (skip 7/4), 7/11, 7/18, 8/1, 8/8 

6:30-9:30  (Hands On)

Series fee $1125   

Includes: tastings, binder for recipes & handouts, toque, and 10% Pro Series student discounts on chef's jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. 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.)

20 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3833

Tue, Jun. 28, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: MEXICAN FIESTA - OLE!
 

We’re heading south-of-the-border with Susie Lara who knows a lot about cooking authentic Mexican food. She'll teach us step-by-step how to make festive foods including ... Quesadillas, Sassy Salsa, Guacamole (with homemade chips, of course!), delicious Tostadas & Tacos, and, for dessert, we’ll create an easy and delicious Tres Leches cupcake!  YUM! The Fiesta is made extra festive as our junior chefs make their very own piñatas!  We’ll send them home with delicious, easy-to-recreate recipes so you can have a fiesta in their own kitchen! Ole! 

(Lunch) 

(Hands On) 

Tues. 6/28/16   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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

14 openings available

$60.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3834

Tue, Jun. 28, 2016 @ 6:30 PM
CREATIVE COOKIE DECORATION FOR ALL OCCASIONS
 

Join a professional pastry chef, Kolika Kirk, (Pistachio Bakehouse) as she shares expert tips that’ll take your cookie decorating skills to the next level. We’ll start by learning to make a basic sugar cookie recipe that will include a discussion on ways to trouble-shooting common baking mistakes. Then it’s on to the really fun part of the class – turning your fresh baked cookies into colorful, whimsical and professional-looking works of art. Trust us, there will be some creative and useful cookie decorating techniques and tips going on in the kitchen today.

We’ll discuss various cookie decorating methods including Royal Icing, color flow, piping, glazing, sugar decorations, sparkle dust, edible glitter, and more. And, just in time for the 4th of July, Kolika will teach spectacular patriotic American flag cookie design that you can recreate for your friends and family at this year’s holiday get-together! Take home a dozen gorgeous hand-decorated (by you!) cookies, plus the confidence and know-how to make more!

(Snacks & Take-Home Decorated Cookies)

(Hands On) 

 

Tues. 6/28/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

9 openings available

$60.00

Kolika Kirk

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3835

Wed, Jun. 29, 2016 @ 10:00 AM
TINY TOTS: MINI MEXICAN FIESTA!
 

Parents, grab your tiny chef (ages 2-4) and come spend the day together as a cooking duo at our "mini fiesta!" We’re heading for some south-of-the-border fun with Susy Lara, who happens to be a second grade teacher, so she knows how to teach to this age group! She’ll teach us step-by-step how to make a mini festive fiesta including ... Mini Quesadillas, Sassy Salsa, Guacamole (with chips of course!), delicious Mini Tostadas & Mini Tacos and for dessert we’ll turn boring white cupcakes into a moist and delicious Tres Leches cupcake!  YUM!

The fiesta is made extra festive as the tots make their very own mini piñatas!  Come join the fun…and don’t forget your camera!  We’ll send the kids home with delicious, easy-to-recreate recipes so you can have a fiesta in your own kitchen! Ole!

(Lunch)

(Hands On)

Wed. 6/29/16    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 also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   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.  

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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!  

2 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3836

Wed, Jun. 29, 2016 @ 6:30 PM
FABULOUS FRESH PASTA-WITH TWO SAUCES
 

There is no substitute for fresh pasta in your favorite recipes. So, let’s learn as expert culinary instructor, Daniela Mancinelli Abel, teaches you the steps to making homemade egg pasta.  It’s so easy that you’ll be able to whip up some of your own Italian love at home-handmade pasta love, that is!   


Throw an apron on and practice the “well” technique as you make classic linguine as well as ricotta gnocchi (a lighter version of classic potato gnocchi).  Daniela will also teach you how to make her family’s Vodka Pink Sauce and Mancinelli Family Marinara Sauce.  As if this isn’t enough Italian love for one night, you will also make a Ricotta and Spinach Tortellini that can be taken home with you. Lots of tastings!  Lots of pasta love all around!


(Tasting & Take-Home Tortellini) 

(Hands On) 

Wed. 6/29/16   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!


12 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3837

Thu, Jun. 30, 2016 @ 6:30 PM