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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
4559

Sat, Jul. 22, 2017 @ 11:00 AM
FLASH DEMOS™! CARRY A TORCH FOR CREME BRULEE (...and Pot de Creme)!
 

It's an elegant baked custard finished with a sugar glaze that is a dessert game changer.  Learn about Crème Brûlée history, proper cooking dishes and tools..especially the torch! We will also learn a variation on your new found skills to make Pot de Creme. (Now there's a value-add friends!) And then, oh yes, we'll taste the Creme Brulee of course!  

Our newest cooking education class concept, FLASH DEMOS, are the perfect quick & easy way for busy foodies & kitchen warriors to learn how to cook. What a great way to spend your morning with plenty of time left to enjoy the day! 

FLASH DEMOS are offered on Saturday mornings.....to ensure a seat, register in advance online for $25 or walk in the morning of class.

These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professor™”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy some Foodie Talk with us!      

  Sat. 7/22/17   11:00-12:00

 $25 advance registration (or walk-in the day of class) 

 Flash Demo Food Professor™: Chef Charlie Hammond

Other FLASH DEMOS™ Classes 

I Came, I Saw, I Conquered.... the Caesar Salad!
Chef Jesse Vega  |  Sat. 7/29,
11:00 a.m. - Noon

Homemade Fresh Ricotta (Insert Mic Drop)
Chef Sandy DiGiovanni  |  Sat. 8/5, 
11:00 a.m. - Noon

Three Go-To Healthy  Breakfasts For The Busy Cook
Chef Veronica Worley  |  Sat. 8/12, 
11:00 a.m. - Noon

Speak of the Devil(ed) Egg
Chef Katie Newell  |  Sat. 8/19,
11:00 a.m. - Noon

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com   

1 opening available

$25.00

Charlie Hammond

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4485

Sat, Jul. 22, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MEXICAN FIESTA!
 

You’ll roll up your sleeves and garner essential kitchen skills as you learn how to prepare homestyle Mexican dishes.

Tonight's instructor, Susy Lara, will teach our stellar menu that includes Spicy Beef and Shrimp Fajitas, Homemade Tortilla Chips and Salsa, Pico de Gallo, creamy Guacamole, and Mexican Rice.  Then, you'll 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, plus some cooking time alongside Susy, too! Viva Mexico!

(Dinner)

Limited Hands On

 

Sat. 7/22/17   6:30-9:00 

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

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

 

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

2 openings available

$75.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4486

Sat, Jul. 22, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! PARTITO ITALIANO! ITALIAN PARTY FOODS
 

Saddle up for some Saturday night cooking fun in our kitchens with longtime CCKC instructor, Chef Sandy DiGiovanni, as we learn some of her favorite (and amazingly tasty) Italian party foods. 

We’ll start off with a glass of wine so you can party Italian-style as Chef Sandy teaches dishes such as Pomodoro Bruschetta (one of our staff's all-time favorite Chef Sandy recipes), Crostini alla Romana, Meatball Stuffed Garlic Bread, Italian ‘Nachos’, and Lemon Ricotta Cookies.

You'll also get to tie on an apron and help her prepare some of these tasty dishes too!   Don't miss out on this fun Italian-style cooking party! Salute! 

(Heavy Appetizers)

Limited Hands On

 

Sat. 7/22/17   6:30-9:00 

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

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

 

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

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4487

Sun, Jul. 23, 2017 @ 6:30 PM
MIDWEST BBQ INSTITUTE: FISH & SEAFOOD ON THE GRILL
 

This is the only class you’ll ever need to learn how to perfect your ability to cook fish and seafood (including grill roasted oysters!) on a gas or charcoal grill. And, our own BBQ expert, Chef Richard McPeake (aka Educator of 'Que'), is the best instructor we know to provide that experience. He’s been a professional award-winning chef for over 25 years, so you’re in for a treat!

Prepare to take notes from this consummate professional because you’ll learn how to buy fish and seafood; what to look for and where to buy it; the differences between fresh and frozen; proper storage, trimming and cutting; cooking fillet portions and steak-style fish portions; and the techniques like how to use an oyster roaster on the grill (this might change your life!), the correct way to sear on a plancha, how to cook a whole fish using a fish screen (who hasn’t been intimidated by this?), and more.

Chef McPeake will demonstrate the proper grilling methods for fish and seafood, whether you have a gas or charcoal grill, including the difference between char-grilling and searing. Learn to make those beautiful criss-cross diamond marks, too.

We’ll explore some of Chef’s favorite recipes as you learn impressive gems like Grilled Butter Poached Oysters served with a divine Choron Butter sauce, Plancha-Seared Peppered Ahi with an interesting Asian dipping sauce, Grill Roasted Rainbow Trout, and Cioppino-Style Mussels with grilled garlic bread to sop up the juice.

And, you’ll get to work alongside Chef Richard and practice what you’ve learned as you help prepare these dishes. Trust, us, this is a class that will take the fear out of cooking seafood on the grill! You’ve got this!

(Tasting)

Limited Hands On

 

Sun. 7/23/17   6:30-9:00 

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

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

 

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

0 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4488

Sun, Jul. 23, 2017 @ 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 two of her family’s special sauces.  As if this isn’t enough Italian love for one night, you will also make a Ricotta & Spinach Tortellini that can be taken home with you.

Lots of tastings!  Lots of pasta love all around!

(Tasting & Take-Home Pasta)

Hands On

 

Sun. 7/23/17  6:30-9:00 

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

 

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

0 openings available

$65.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4378

Mon, Jul. 24, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 1-KITCHEN FUND.)
 

Register early!  This one always sells out! 

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

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

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

Mon. 7/24, Tues., 7/25, Wed. 7/26, Thurs. 7/27

10:00-2:00   Series Fee $440   

Hands On        

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

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

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry 

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

Day 4: Grilling 

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


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

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

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

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

 

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

0 openings available

$374.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4383

Mon, Jul. 24, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: GLOBAL FOODS WITH THE LARA SISTERS (ITALY)
 

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

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty menus:

Day 1:  Italy

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:  Asia 

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: Mexico 

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.7/24, Tues., 7/25, Thurs., 7/27, Fri. 7/28

10:00-2:00    Series Fee: $230 

 

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

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

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

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

 

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

0 openings available

$230.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4489

Mon, Jul. 24, 2017 @ 6:30 PM
(NO LONGER AVAILABLE) ASIAN COOKING 101
 

If you want to cook Asian cuisine you MUST know the fundamental ingredients. The four ingredients of garlic, ginger, galangal and green onion appear over and in regional Asian cuisine.  Once mastered, you’ll be making Asian “take-out” right in your own kitchen.   It’s not hard to get that authentic flavor; it just takes right ingredients and the know-how. 

Chef Yvette Hirang will teach us how these ingredients will “make” classic Asian dishes as she shows you how to create appetizers, entrees, and teas.  She’ll also cover medicinal and health benefits because….well, she can!  

Tonight, you will enjoy dishes such as: Meat and Veggie Spring Rolls, Beef with Broccoli, Shrimp Chop Suey, Veggie-Garlic Fried Rice, and Lemon-Ginger Tea with Mint.

(Tasting)

Limited Hands On

Mon. 7/24/17   6:30-9:00 

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

 

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

0 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4347

Mon, Jul. 24, 2017 @ 6:30 PM
PRO SERIES I: DAY 7 - MOTHER SAUCES
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT FATHER'S DAY GIFT IDEA!

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: 6/5, 6/12, 6/19, 6/26, (skip 7/3), 7/10, 7/17, 7/24, 7/31, 8/7

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4378

Tue, Jul. 25, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 2 -SAUCES)
 

Register early!  This one always sells out! 

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

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

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

Mon. 7/24, Tues., 7/25, Wed. 7/26, Thurs. 7/27

10:00-2:00   Series Fee $440   

Hands On        

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

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

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry 

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

Day 4: Grilling 

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


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

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

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

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

 

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

0 openings available

$374.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4383

Tue, Jul. 25, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: GLOBAL FOODS WITH THE LARA SISTERS (ASIA)
 

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

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty menus:

Day 1:  Italy

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:  Asia 

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: Mexico 

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.7/24, Tues., 7/25, Thurs., 7/27, Fri. 7/28

10:00-2:00    Series Fee: $230 

 

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

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

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

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

 

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

0 openings available

$230.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4378

Wed, Jul. 26, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 3-MEATS & POULTRY)
 

Register early!  This one always sells out! 

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

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

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

Mon. 7/24, Tues., 7/25, Wed. 7/26, Thurs. 7/27

10:00-2:00   Series Fee $440   

Hands On        

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

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

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry 

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

Day 4: Grilling 

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


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

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

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

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

 

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

0 openings available

$374.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4378

Thu, Jul. 27, 2017 @ 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 designed specifically for our Junior Chefs (ages 9-14) with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate.The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef. It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

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

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

Mon. 7/24, Tues., 7/25, Wed. 7/26, Thurs. 7/27

10:00-2:00   Series Fee $440   

Hands On        

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

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

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry 

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

Day 4: Grilling 

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


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

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

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

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

 

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

0 openings available

$374.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4383

Thu, Jul. 27, 2017 @ 10:00 AM
JCA:4-DAY CAMP: GLOBAL FOODS WITH THE LARA SISTERS (MEXIC0)
 

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

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty menus:

Day 1:  Italy

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:  Asia 

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: Mexico 

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.7/24, Tues., 7/25, Thurs., 7/27, Fri. 7/28

10:00-2:00    Series Fee: $230 

 

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

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

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

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

 

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

0 openings available

$230.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4490

Thu, Jul. 27, 2017 @ 6:30 PM
(NO LONGER AVAILABLE) GIRLS NIGHT OUT! WHERE THE BOY'S AREN'T! AN EVENING OF GIRLFRIENDS...
 

Need a break from the manly and macho part of your world? Perhaps a girls-only evening is what you crave. Call your favorite ladies and join us for a fun night of great food and beautiful, yet simple, ideas for summertime 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. Who needs Pinterest when you can learn from a local decorating legend?  Seriously, he’s ‘da bomb!

In addition to tabletop décor, Larry will also “wow” us with some creative “portable dining” display ideas for those summertime picnics and outdoor concerts…if you haven’t caught on yet … that would be picnics! These are clever ideas that you can easily recreate at home – no problem! 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 girly cocktail waiting for you when you arrive and our scrumptious appetizer buffet will be brimming with an array of summertime appetizers, including girly desserts – all prepared by our CCKC chefs.

Food, fun, decorating tips, humor, and a girly cocktail … who could ask for more on a hot July night? So all you divas better get yourself registered -  or you’ll miss out!

(Heavy Appetizers & Desserts Buffet)

Demonstration Class

 

Thurs. 7/27/17   6:30-9:00

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

 

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

0 openings available

$55.00

Larry Wheeler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4383

Fri, Jul. 28, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: GLOBAL FOODS WITH THE LARA SISTERS (USA)
 

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

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty menus:

Day 1:  Italy

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:  Asia 

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: Mexico 

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.7/24, Tues., 7/25, Thurs., 7/27, Fri. 7/28

10:00-2:00    Series Fee: $230 

 

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

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

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

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

 

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

0 openings available

$230.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4451

Fri, Jul. 28, 2017 @ 6:30 PM
NEW! FLAVORFUL WEEKEND NIGHTS! FRIDAY NIGHT FOOD FIGHT! A MYSTERY BOX COOKING PARTY!
 

LAST-MINUTE DEAL!
Was $65.  SAVE 10%  NOW $58.50

Much like the popular Food Network cooking shows, this interactive and fun Friday night food competition will place you in small teams where you’ll be pitted against other chef wannabes, all with mystery boxes of ingredients and a cruel clock.  Folks, we have been providing these kinds of interactive experiences for 20 years now!  We can absolutely guarantee a fun … and delicious… evening! 

We’ll greet you with a specialty cocktail we like to call the ‘Chef’s Little Helper”, and then all you weekend kitchen warriors will be let loose to transform your ingredients into a restaurant-quality dish to feed the entire motley crew.  Bartering?  Uh-huh…if you wanna.  Trips to our pantry?  Sure…within reason.  And, our chefs and staff will be right there with you during the evening cheering you on, fetching equipment and providing real cooking education as you go.  

Expect a fair amount of kitchen “trash talk” as we anticipate that a few of you will get quite cocky as you compete for some seriously good prizes. (e.g “Hey, where did you get your training, Le Cordon Poo?”)  Not to worry though … our chefs will make certain that the drama stays at a minimum…and that your dish comes out like a star.  

You’ll strategize, plan, barter, cook, create, and beautifully present your tasty (!) dish.  We might even throw in a few challenges, just to keep things exciting.  In the end, we’ll all sit down around the table and dine on our culinary creations.

The judges will pick the winners and provide light-hearted feedback.  Pull together your own winsome cooking team or we’ll put you with some new friends.  Either way. It’s a good, clean and tasty way to party on a Friday night!

(Dinner)

Hands On 

Fri. 7/28/17   6:30-9:00 

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

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

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

23 openings available

$58.50

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4491

Fri, Jul. 28, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE: CRAFT 'QUE & SUMMER COCKTAILS
 

LAST-MINUTE DEAL!
Was $75.  SAVE 10%  NOW $67.50

Holy cow, there’s a lot to learn about barbecue and its relationship with booze. Tonight’s class will feature some brand new recipes and barbecuing fundamentals that you've been asking for!

Professional BBQ’er Bruce Campbell (aka the food and beverage guy), has been in the restaurant business for over 25 years and is going to share his tips and tricks-of-the-trade as he teaches us some of his favorite barbecue recipes utilizing hooch. 

We’ll learn to prepare: Smoked Cornish Game Hens, Grilled Beef Bavette with a made-from-scratch Premium Steakhouse Marinade Sauce, a Spicy Slaw, Smoked Quatro Corn made with a four-cheese blend, and end with a ‘Burnt’ Bread Pudding topped with Sweet Butter & Bourbon Sauce. (Gimme summa dat, right?)  And, that’s not all! 

Bruce will also discuss, demo and let you sample some fabulous summer craft cocktails to add to your cocktail repertoire like Infusion Limoncello with Lavender Sugar, a cool Guava Mojito, and a twist on a classic, a “New” Old Fashioned. Wow! Now, that’s a line-up to get excited about! 

You’ll get your hands in on some of the action, too! What a fun and informative way to spend a Friday evening!

(Dinner)

Limited Hands On

Fri. 7/28/17   6:30-9:00 

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

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

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

 

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

15 openings available

$67.50

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4389

Sat, Jul. 29, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: MARKET FRESH COOKING-KID-STYLE! (Adult/Child Option)
 

First thing, let’s head across the street to the Overland Park Farmers’ Market to shop the fresh produce and fruit! This 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 our 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!

(Note: Adults are welcome to sign up for a seat in this class with your Junior Chef. Please indicate this when registering.)  

(Tasting)

Hands On

Sat. 7/29/17   10:00-1:00 

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

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

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

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

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

 

0 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4560

Sat, Jul. 29, 2017 @ 11:00 AM
FLASH DEMOS™! I CAME, I SAW, I CONQUERED....THE CAESAR SALAD!
 

Master the Holy Grail of salads and let all imitations be damned!   There is a right way to go “old school” on this ode to garlic, Parmesan and croutons. Authentic ingredients handled the right way and in the right order.  “Tis the noblest Roman of them all!” All Hail The Caesar [Salad]! 

Our newest cooking education class concept, FLASH DEMOS, are the perfect quick & easy way for busy foodies & kitchen warriors to learn how to cook. What a great way to spend your morning with plenty of time left to enjoy the day! 

FLASH DEMOS are offered on Saturday mornings.....to ensure a seat, register in advance online for $25 or walk in the morning of class.

These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professor™”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy some Foodie Talk with us!      

  Sat. 7/29/17   11:00-12:00

 $25 advance registration (or walk-in the day of class) 

 Flash Demo Food Professor™: Chef Jesse Vega

Other FLASH DEMOS™ Classes 

Homemade Fresh Ricotta (Insert Mic Drop)
Chef Sandy DiGiovanni  |  Sat. 8/5, 
11:00 a.m. - Noon

Three Go-To Healthy  Breakfasts For The Busy Cook
Chef Veronica Worley  |  Sat. 8/12, 
11:00 a.m. - Noon

Speak of the Devil(ed) Egg
Chef Katie Newell  |  Sat. 8/19,
11:00 a.m. - Noon

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com   

20 openings available

$25.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4513

Sun, Jul. 30, 2017 @ 10:00 AM
( NO LONGER AVAILABLE) DOUGHNUTS, BEIGNETS & OTHER HEAVENLY CONFECTIONS
 

Who doesn’t love a warm, fresh donut? Seriously, there’s nothing in the world that compares. And guess what….they’re easier to make than you think!


Today's instructor will share doughy secrets as you learn fundamental baking skills such as the correct way to measure, mix, knead and then shape dough into Beignets, a New Orleans classic, perfectly shaped donuts, and more. Our kitchen is going to smell incredible, too! 


(Tasting)

Demonstration Class

Sun. 7/30/17 10:00-12:30 

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

0 openings available

$55.00

CCKC Instructor TBD

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4538

Sun, Jul. 30, 2017 @ 6:30 PM
Added Class: FRENCH CLASSICS MADE EASY
 

LAST-MINUTE DEAL!
Was $60.  SAVE 10%  NOW $54.00

There is no need to be intimidated by fancy French names or recipes. In this class you will learn what it means to cook French including some of the basic techniques of French cuisine.  Seasoned chef, Molly Flynn, will take you through recipes on a step-by-step basis so that you’ll be able to recreate them at home.

At the heart of French cooking is a deep appreciation for food and the methods of preparation.  Tonight, you will have the time and a little professional help. By the end of the evening, you will know how to prepare Salad Lyonnaise, Barigoule of Market Vegetables (braised artichokes in a white wine broth), Duchesse Potatoes, Trout Meuniere Almondine (in a simply prepared brown butter sauce), and a Classic Crème Brûlée (complete with lessons on using a kitchen torch!).   Prepare to impress your family and friends! Ooh La La!

(Dinner)

Limited Hands On

 

Sun. 7/30/17    6:30-9:00 

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

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

10 openings available

$54.00

Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4396

Mon, Jul. 31, 2017 @ 10:00 AM
JCA: 4-DAY CAMP-COOKING AROUND THE WORLD! (DAY 1-FRANCE)
 

It’ll be a summer stay-cation for the junior chefs as they “travel” with Chef Katie Newell through this brand NEW 4-day summer cooking camp designed exclusively for young chefs (ages 9-14). They’ll cover various cooking styles and dishes from around the globe and learn lots of basic cooking fundamentals and skills while they’re at it.  All dishes are kid-tested favorites! You don’t want to miss this interactive culinary trip! 

DAY 1- FRENCH CUISINE

Today we’ll travel straight to the heart of French cooking as we learn to create a mouthwatering menu featuring Sweet & Savory French Crêpes and the ever popular, Quiche Lorraine.  Oh là là!

 

DAY 2-MEXICAN STREET TACO PARTY

Grab your poncho and sombrero…..we’re having a party! Today you’ll learn to make authentic Street Tacos with fresh Summer Salsa. Plus a festive dessert - Tres Leche Cake! They’re soooo good! Ole!

DAY 3-CHINESE DELIGHTS

On our third day, we’ll travel to China and learn authentic foods like Chinese Dumplings with Dipping Sauce and Stir-Fried Greens & Garlic, and a yummy Mango Pudding. These dishes will rock your taste buds!

DAY 4-TRIP TO EGYPT

Our final day takes us to the Middle East where we’ll learn to prepare Egyptian Falafel, creamy homemade Hummus, and Fatoush Salad.  For dessert, a traditional Basboosa.  What a treat!  

(Lunch)  Hands On

Mon. 7/31, Tue. 8/1, Wed. 8/2, Thu. 8/3 

Series Fee: $230   10:00-2:00  

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

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

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

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

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

0 openings available

$230.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4347

Mon, Jul. 31, 2017 @ 6:30 PM
PRO SERIES I: DAY 8- "SMALL" SAUCES
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT FATHER'S DAY GIFT IDEA!

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: 6/5, 6/12, 6/19, 6/26, (skip 7/3), 7/10, 7/17, 7/24, 7/31, 8/7

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4396

Tue, Aug. 1, 2017 @ 10:00 AM
JCA: 4-DAY CAMP-COOKING AROUND THE WORLD! (DAY 2-TACO PARTY)
 

It’ll be a summer stay-cation for the junior chefs as they “travel” with Chef Katie Newell through this brand NEW 4-day summer cooking camp designed exclusively for young chefs (ages 9-14). They’ll cover various cooking styles and dishes from around the globe and learn lots of basic cooking fundamentals and skills while they’re at it.  All dishes are kid-tested favorites! You don’t want to miss this interactive culinary trip! 

DAY 1- FRENCH CUISINE

Today we’ll travel straight to the heart of French cooking as we learn to create a mouthwatering menu featuring Sweet & Savory French Crêpes and the ever popular, Quiche Lorraine.  Oh là là!

 

DAY 2-MEXICAN STREET TACO PARTY

Grab your poncho and sombrero…..we’re having a party! Today you’ll learn to make authentic Street Tacos with fresh Summer Salsa. Plus a festive dessert - Tres Leche Cake! They’re soooo good! Ole!

DAY 3-CHINESE DELIGHTS

On our third day, we’ll travel to China and learn authentic foods like Chinese Dumplings with Dipping Sauce and Stir-Fried Greens & Garlic, and a yummy Mango Pudding. These dishes will rock your taste buds!

DAY 4-TRIP TO EGYPT

Our final day takes us to the Middle East where we’ll learn to prepare Egyptian Falafel, creamy homemade Hummus, and Fatoush Salad.  For dessert, a traditional Basboosa.  What a treat!  

(Lunch)  Hands On

Mon. 7/31, Tue. 8/1, Wed. 8/2, Thu. 8/3 

Series Fee: $230   10:00-2:00  

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

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

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

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

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

0 openings available

$230.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4396

Wed, Aug. 2, 2017 @ 10:00 AM
JCA: 4-DAY CAMP-COOKING AROUND THE WORLD! (DAY 3-CHINA)
 

It’ll be a summer stay-cation for the junior chefs as they “travel” with Chef Katie Newell through this brand NEW 4-day summer cooking camp designed exclusively for young chefs (ages 9-14). They’ll cover various cooking styles and dishes from around the globe and learn lots of basic cooking fundamentals and skills while they’re at it.  All dishes are kid-tested favorites! You don’t want to miss this interactive culinary trip! 

DAY 1- FRENCH CUISINE

Today we’ll travel straight to the heart of French cooking as we learn to create a mouthwatering menu featuring Sweet & Savory French Crêpes and the ever popular, Quiche Lorraine.  Oh là là!

 

DAY 2-MEXICAN STREET TACO PARTY

Grab your poncho and sombrero…..we’re having a party! Today you’ll learn to make authentic Street Tacos with fresh Summer Salsa. Plus a festive dessert - Tres Leche Cake! They’re soooo good! Ole!

DAY 3-CHINESE DELIGHTS

On our third day, we’ll travel to China and learn authentic foods like Chinese Dumplings with Dipping Sauce and Stir-Fried Greens & Garlic, and a yummy Mango Pudding. These dishes will rock your taste buds!

DAY 4-TRIP TO EGYPT

Our final day takes us to the Middle East where we’ll learn to prepare Egyptian Falafel, creamy homemade Hummus, and Fatoush Salad.  For dessert, a traditional Basboosa.  What a treat!  

(Lunch)  Hands On

Mon. 7/31, Tue. 8/1, Wed. 8/2, Thu. 8/3 

Series Fee: $230   10:00-2:00  

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

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

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

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

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

0 openings available

$230.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4396

Thu, Aug. 3, 2017 @ 10:00 AM
JCA: 4-DAY CAMP-COOKING AROUND THE WORLD! (DAY 4-EGYPT)
 

It’ll be a summer stay-cation for the junior chefs as they “travel” with Chef Katie Newell through this brand NEW 4-day summer cooking camp designed exclusively for young chefs (ages 9-14). They’ll cover various cooking styles and dishes from around the globe and learn lots of basic cooking fundamentals and skills while they’re at it.  All dishes are kid-tested favorites! You don’t want to miss this interactive culinary trip! 

DAY 1- FRENCH CUISINE

Today we’ll travel straight to the heart of French cooking as we learn to create a mouthwatering menu featuring Sweet & Savory French Crêpes and the ever popular, Quiche Lorraine.  Oh là là!

 

DAY 2-MEXICAN STREET TACO PARTY

Grab your poncho and sombrero…..we’re having a party! Today you’ll learn to make authentic Street Tacos with fresh Summer Salsa. Plus a festive dessert - Tres Leche Cake! They’re soooo good! Ole!

DAY 3-CHINESE DELIGHTS

On our third day, we’ll travel to China and learn authentic foods like Chinese Dumplings with Dipping Sauce and Stir-Fried Greens & Garlic, and a yummy Mango Pudding. These dishes will rock your taste buds!

DAY 4-TRIP TO EGYPT

Our final day takes us to the Middle East where we’ll learn to prepare Egyptian Falafel, creamy homemade Hummus, and Fatoush Salad.  For dessert, a traditional Basboosa.  What a treat!  

(Lunch)  Hands On

Mon. 7/31, Tue. 8/1, Wed. 8/2, Thu. 8/3 

Series Fee: $230   10:00-2:00  

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

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

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

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

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

0 openings available

$230.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4636

Thu, Aug. 3, 2017 @ 6:30 PM
Moved To 9/11/17 COOKWELL! THE ANTI-INFLAMMATORY KITCHEN
 

This class has been moved to September 11th, 2017.The simplest way to fight chronic inflammation is by giving your food and lifestyle choices a makeover. There are so many whole foods and healing beverages that contain potent anti-inflammatory properties, and including these healing foods is one of the easiest ways to get rid of chronic inflammation. And, we have the perfect instructor to show you how it’s done.

Katie Newell is a healthy cooking guru who has literally cooked herself well, and in this class, she’ll share that knowledge so that it will help you take your healthy menus to a new level.

After switching to a real food way of eating, and including real food recipes in her diet, Katie noticed relief from some of the debilitating effects of a chronic and painful disease that has plagued her since childhood. She was even able to triumph over infertility after being told she had no hope.....so, she knows what she’s talking about. Katie’s mission is to help others improve their health as she did by sharing her message with the masses and teaching them how to cook themselves well.

She’ll start this informative class by teaching you to make a creamy Southwest Avocado Dip that includes a special blend of anti-inflammatory ingredients. Then she’ll share her trick for getting the most out of your food budget as she shows you how to prepare Wild Salmon Cakes with an Arugula Salad on the side, plus a slow-cooker quinoa and bean dish that can be made-ahead so that you can enjoy it all week long. For dessert, how about Pumpkin Cheesecake that’s low-carb and grain-free? Bet you didn’t see that one coming!

Along the way, Katie will discuss simple ways to streamline prep work. Folks, these are recipes that will make you thrive. As an added bonus, your whole family will enjoy them, too! Promise!

(Tasting)

Limited Hands On

 

Thurs. 9/11/17   6:30-9:00 

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

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

 

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

0 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4704

Fri, Aug. 4, 2017 @ 11:00 AM
"POP-UP" LUNCH AT THE CCKC
 

Do you miss our Tuesday Lunch?  Yep, we thought so.  We promised to schedule an occasional Pop-Up Lunch for old time's sake and so we can palaver with our "besties!"  So... join us today Friday, August 4th (... yes, we know it's not on a Tuesday but hey, Friday is a fun day too!) anytime between 11:00 and 1:30 for our "open to the public" Pop-Up Lunch, where our chefs flex their culinary muscles in the form of an incredible lunch... at a great price of $12.95 (plus tax).  Can't beat it, folks!

You can register (and pay) in advance here if you like OR you can walk-in on August 4th between 11:00 and 1:30 if you like. 

If you are registering for more than one person, please let us know you'd like to sit together (and give us the total number in your party)!


KANSAS CITY BBQ!

Smoked Spare Ribs
slathered with The BBQ Dude's Famous Sauce

Summer Broccoli Salad

Papas Munoz
(roasted garlic potatoes)

Bread'n'Butta

Summer Fruit Cobbler


Add a local craft beer if you dare.
(It's Friday for heaven's sake)

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

See you on August 4th!  Come hungry!

98 openings available

$12.95

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4493

Fri, Aug. 4, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE!COUPLES 'QUE!
 

Grab your honey bunch and spend a Friday night with a purpose – to teach you some great information about grilling and smoking AND to show you how to pair wine with BBQ.  It won’t take much to convince your honey to come to a cooking class if it’s disguised as a party, right? 


Our own expert BBQ and mixologist dude, Bruce Campbell, will teach some killer grilled and smoked dishes, including a dish that is a two-time (!) “Top 10” winner at The American Royal BBQ Competition. We’ll cover grills, smokers, heat zones, types of coal and wood, cooking times and temps.


Then, you and your sweetie will get to cook in small groups while learning Smoked Stuffed Portabella Mushrooms, Smoked Cheesy Potatoes, Grilled Garden Gazpacho Salad, Smoked Sausage Sliders, Grilled chicken, Peach & Peppers BBQ Sauce, and dessert Bruschetta’s with Mascarpone Cheese, Fruit and Nuts. And for the liquid part of the evening, we’ll learn (and sample) Horny Toad Margaritas - and two paired wines!  Uh huh.....told ya so!


(Dinner)


Limited Hands On

 

Fri. 8/4/17   6:30-9:00 

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

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

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

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

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

 

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

3 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4566

Fri, Aug. 4, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! "TWO IF BY SEA" - COUPLES COOK UPSCALE SURF & TURF
 

Join us for a fun night of hands-on cooking as you and your honey work with small groups under the tutelage of Executive Chef Richard McPeake and learn cooking fundamentals that you'll use to cook fancy-schmancy surf & turf dishes.

We’ll start with a new twist on a legend – a Grilled Caesar Salad with Parmesan Tuiles.  Then, we will learn about pan-searing as we make Burgundy Rubbed Tenderloin Medallions with Roasted Asparagus.  Not to be outdone, of course, by a lesson in butter poaching seafood with Thyme Butter Poached Scallops served with a Risotto Milanese. If that doesn’t woo you, then think about a quick lesson in homemade ice cream-making as we craft a smoooooth Balsamic Vanilla Bean Ice Cream. Let's do this! 

(Dinner)

Hands On

 

Fri. 8/4/17   6:30-9:00 

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

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

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

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

 

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

2 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4705

Fri, Aug. 4, 2017 @ 6:30 PM
( NO LONGER AVAILABLE) FLAVORFUL WEEKEND NIGHTS! HANDMADE ITALIAN PIZZA PARTY!
 

Join us tonight for a relaxing full-on pizza party with Italian instructor Daniela Mancinelli Abel.  Techniques and great recipes will flow as you get your “scratch cooking” hat on and learn to make homemade pizza using her secret flour that makes “the best pizza dough texture ever.” Put on your pizza apron and start singin' Italian classics because you're gonna get your hands dirty making some perfect accompaniments to pizza!

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, ‘Sauceless’ Pizza with mushrooms and truffle oil, and a version made with potatoes. Yep, potatoes! You’ll also learn a chocolate dessert pizza! You’ll see! 

Come for the pizza, stay for the fun, and while you’re at it, kiss the pizza delivery boy goodbye because you're making it in your own kitchen now! Oh heck, life’s short…. kiss the pizza delivery boy anyway!

(Tasting)

Hands On

Fri. 8/4/17    6:30-9:00

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

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

 

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

0 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4390

Sat, Aug. 5, 2017 @ 10:00 AM
TINY TOTS: IT'S A ZOO AROUND HERE!
 

It’s been a zoo around here ever since that mischievous monkey, Curious George, got into our kitchen and hid all the bananas! Now all the animals want attention and we’d better give it to them or we’ll have a stampede on our hands!

We’re calling all tiny tot chefs (ages 2-4) (and their adult cooking partners) to join us in our kitchen for a fun day to play and learn with “animals” as we roll out some sugar cookie dough and cut out some alligator, giraffe and monkey cookies. We’ll bake them and then decorate them with colorful icing and lots of sprinkles and candies. It’s not all about sweet treats today though … we’ll learn to make Cheesy Animal Snacks out of ham and, you guessed it … cheese! What a great way to spend time with your child, grandchild, niece or nephew– in our kitchen, cooking together and creating wonderful memories.

We want to help your budding chef starts on the road to learning important kitchen and life skills. Here, they’ll learn to follow instructions as they roll the dough, ice the cookies, and make a palm tree out of a pretzel and some edible leaves (really!). They’ll also learn how rewarding it is to eat something they’ve made with their own two hands!

We keep it simple, engaging and interactive so nobody nods off or gets bored. It’s a great opportunity to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand.

(Tasting & Take-Home Cookies)

Hands On

Sat. 8/5/17    10:00-12:00 

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

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

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

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

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

 

1 opening available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4562

Sat, Aug. 5, 2017 @ 11:00 AM
FLASH DEMOS™! HOMEMADE FRESH RICOTTA (INSERT MIC DROP)
 

In Italy, it’s made every morning and sells out by noon.  Eat it plain with a spoon, drizzle XVO and sprinkle salt and pepper.  Add ripe tomatoes and bread and your name just became Mario.  So versatile and full of pure dairy flavor, it’s like mother’s milk, like manna from heaven.  And folks, it ain’t even close to the supermarket version.     

Our newest cooking education class concept, FLASH DEMOS, are the perfect quick & easy way for busy foodies & kitchen warriors to learn how to cook. What a great way to spend your morning with plenty of time left to enjoy the day! 

FLASH DEMOS are offered on Saturday mornings.....to ensure a seat, register in advance online for $25 or walk in the morning of class.

These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professor™”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy some Foodie Talk with us!    

  Sat. 8/5/17   11:00-12:00

 $25 advance registration (or walk-in the day of class) 

 Flash Demo Food Professor™: Chef Sandy DiGiovanni

Other FLASH DEMOS™ Classes 

Three Go-To Healthy  Breakfasts For The Busy Cook
Chef Veronica Worley  |  Sat. 8/12, 
11:00 a.m. - Noon

Speak of the Devil(ed) Egg
Chef Katie Newell  |  Sat. 8/19,
11:00 a.m. - Noon

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com   

18 openings available

$25.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4494

Sat, Aug. 5, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK HOMESTYLE MEXICAN
 

Grab your amigo or amiga, don your sombrero, and join us for one of our popular hands-on cooking classes designed specifically for working in pairs. CCKC Executive Chef Sergio Lara is in our kitchens showing us how to prepare the foods he loves and grew up with.

Tonight, you and your other half will be working in small groups alongside Chef Sergio as he teaches us how to prepare some of his family’s favorite authentic recipes including: Chili Rellenos, Sopa de Pasta, Chilaquiles Verdes O Rojos and Sergio’s Mexican Caramel Flan.

You’ll not only learn (and love!) these fabulous recipes … you’ll also garner some practical cooking skills and techniques along the way....plus, discover how to identify and work with Mexican ingredients that can be found locally. You’ll be having your own authentic fiesta at home before you know it! And, of course, we’ll enjoy a special south-of-the-border libation, too! 

(Dinner)

Hands On

 

Sat. 8/5/17   6:30-9:00 

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

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

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

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

 

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

2 openings available

$75.00

Sergio Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4495

Sat, Aug. 5, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE FRENCH APPROACH TO COOKING: INTRO TO FRENCH COOKING
 

There’s no need to be intimidated by fancy French recipe names or French cooking. In this class, you’ll learn what it means to really cook French, along with some of the basic starter techniques. 

Seasoned culinary instructor, Chef Jason Bowers, will teach as you learn some classic French recipes in a simplified way that makes them easy to recreate. You’ll practice essential knife skills and learn excellent “mise en place” tips and tricks that will serve you well any time you are in the kitchen. Who knows, you may even learn a French phrase or two! Oui Oui!  

By the end of our evening together, you’ll know for sure that you can can cook French cuisine at home-especially when you recreate our fabulous menu: Seared Duck Breast Montmorency “Cherry Sauce”, Potatoes Dauphinoise, a colorful vegetable Ratatouille side dish, and end with Crepes Suzette for a fabulous dessert. These fantastic recipes are a guaranteed “Oh Là Là!” factor when you prepare them at home for your family and friends.  Bon Appetit! 

(Dinner)

Limited Hands On

 

Sat. 8/5/17   6:30-9:00 

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

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

 

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

1 opening available

$75.00

Jason Bowers

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4436

Sun, Aug. 6, 2017 @ 10:00 AM
MIDWEST BBQ INSTITUTE: SMOKING 101-THE "ART OF SMOKOLOGY"
 

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.

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. It covers all the basics of backyard smoking so you’ll learn the secrets to perfect BBQ like: use of a smoker and how they work; various fuels; types of wood; matching wood with foods; product identification; meat selection; trimming ribs, pork and briskets; time and temperature; proper techniques of smoking; developing “smoke ring” and “bark,” how and when to apply a rub; when, why and how to use a mop; making a dry rub; the four “flavor” stages; sauce testing; proper pork shredding techniques; what to look for in BBQ from start to finish; and discussions of BBQ regions.

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

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

(Tasting) 

Demonstration Class

Sun. 8/6/17   10:00-2:00 

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

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

2 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4539

Sun, Aug. 6, 2017 @ 10:00 AM
Added Class:JUNIOR CHEFS ACADEMY: KIDS COOK FRENCH CLASSICS
 

Even kids (ages 9-14) can learn to cook French!  There is no need to be intimidated by fancy French names or recipes. In this hands on class you will learn what it means to cook French, including some of the basic techniques of French cuisine.  Seasoned chef, Molly Flynn, will take you through recipes on a step-by-step basis so that you’ll be able to recreate them at home.

At the heart of French cooking is a deep appreciation for food and the methods of preparation.  This morning you will have the time and a little professional help. By the end of the class you will know how to prepare Salad Lyonnaise, Barigoule of Market Vegetables, Duchesse Potatoes, Poisson Meuniere Almandine (in a simply prepared brown butter sauce), and a Classic Crème Brûlée (complete with lessons on using a kitchen torch - supervised closely by Chef Molly, of course!).  Prepare to impress your family and friends! Ooh La La!

(Tasting)

Hands On

Sun. 8/6/17    10:00-12:30 

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

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

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

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

 

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

 

 

15 openings available

$50.00

Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4496

Sun, Aug. 6, 2017 @ 6:30 PM
PIZZA! PIZZA! PIZZA!
 

Come spend an evening and "get your hands in the flour" with Chef Jesse Vega as he teaches you how to make “Real New York Pizza.”  You’ll love cooking alongside this charming, talented and engaging professional as you learn the secrets to making delicious pizza dough and then whip up a batch of your very own dough to take home!

You’ll also discover how to make a delicious homemade pizza sauce which you’ll use to create your own “no-fail” personal pizza to eat straight out of the oven!  Lots of pizza-making fun! 

(Tastings & Take-Home Pizza Dough)  

Hands On

Sun. 8/6/17   6:30-9:00 

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

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

20 openings available

$60.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4347

Mon, Aug. 7, 2017 @ 6:30 PM
PRO SERIES I: DAY 9 - FINAL DINNER COMPETITION
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT FATHER'S DAY GIFT IDEA!

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: 6/5, 6/12, 6/19, 6/26, (skip 7/3), 7/10, 7/17, 7/24, 7/31, 8/7

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4411

Tue, Aug. 8, 2017 @ 6:30 PM
WAKE UP LITTLE SUSHI!
 

Let’s learn how to make sushi!  One of our most popular classes will be taught this evening by Chef Yvette Hirang who will show us the fundamental skills needed to make the basic types of rolls and get you “rollin’” yourself with some hands-on action. 

We’ll also learn the basics 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!) Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen!

You’ll get to try your hand at making sushi as well and you’ll taste several types of sushi like Inside-out Roll, Spicy Tuna Roll, and California Roll!  You’re crazy if you think you can’t do it yourself! 

Note: This is a basic skills class for beginners.

(Tasting)

Hands On

Tues. 8/8/17   6:30-9:00 

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

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

6 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4497

Thu, Aug. 10, 2017 @ 6:30 PM
GIRLS NIGHTS OUT! THE "TIKI TIKI" ROOM: A HAWAIIAN ISLAND GETAWAY!
 

Grab your gal pals and head for blue waters and sandy beaches as we embark on a culinary exploration of the Hawaiian Islands with our favorite tour guide, Bruce Campbell, aka: the "Food and Beverage Guy". Bruce is the perfect host for our evening of merriment … mixing up island cocktails and regaling us with tales of his personal Hawaiian adventures! (He looks really great in a grass skirt, too! Ask me how I know!)

Tonight, Bruce will teach us how to make classic Tiki drinks including the most famous rum concoction in the world … the Mai Tai. We’ll also experience the Zombie, a legendary cocktail with a smooth, fruity taste (so named for its perceived effects upon the drinker!) and the Scorpion, an island treat which tastes great and packs a “punch!” Mixologist Bruce will show us variations including frozen and virgin versions of these Pacific classics.

Our CCKC Chefs will prepare a lovely “Luau Buffet” featuring the unique combinations of culture and flavors that make the Hawaiian Islands an exotic dining vacation for your taste buds. Our “ono-licious” buffet (“ono” in Hawaiian means delicious so if you get technical that means “double delicious!”) will be loaded with an assortment of Hawaiian-island-inspired appetizers, finger foods and, of course desserts … served with Bruce’s favorite Kona Café!

Join us for some girlie island-hopping fun.....Kansas City-style!

(Cocktail Tastings & Heavy Appetizers)  

Demonstration Class

 

Thur. 8/10/17   6:30-9:00 

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

 

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

8 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4498

Fri, Aug. 11, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! "TWO IF BY SEA" - COUPLES COOK UPSCALE SURF & TURF
 

Join us for a fun night of hands-on cooking as you and your honey work with small groups under the tutelage of Executive Chef Richard McPeake and learn cooking fundamentals that you'll use to cook fancy-schmancy surf & turf dishes.

We’ll start with a new twist on a legend – a Grilled Caesar Salad with Parmesan Tuiles.  Then, we will learn about pan-searing as we make Burgundy Rubbed Tenderloin Medallions with Roasted Asparagus.  Not to be outdone, of course, by a lesson in butter poaching seafood with Thyme Butter Poached Scallops served with a Risotto Milanese. If that doesn’t woo you, then think about a quick lesson in homemade ice cream-making as we craft a smoooooth Balsamic Vanilla Bean Ice Cream. Let's do this! 

(Dinner)

Hands On 

Fri. 8/11/17   6:30-9:00 

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

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

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

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

 

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

0 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4391

Sat, Aug. 12, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: ASIAN "TAKE-OUT" FARE (Adult/Child Option)
 

Send your young chefs (ages 9 to 14) over to our kitchens today for an interactive, hands-on Asian cooking class with Chef Yvette Hirang. Working in the kitchen alongside this delightful professional, the kids will learn to make popular take-out classics that they can recreate at home.  They’ll acquire lots of great cooking skills and techniques throughout the class and learn about Asian ingredients, spices and flavor profiles.

Here’s what they have to look forward to learning tonight: Spring Rolls, Orange Chicken, and Chow Mein.

Our young chefs have been asking for an Asian cooking class and they are going to absolutely love this one!

(Note: Adults are welcome to sign up for a seat in this class with your Junior Chef. Please indicate this when registering.)  

(Tasting)

Hands On

Sat. 8/12/17    10:00-12:30 

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

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

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

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

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

2 openings available

$50.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4564

Sat, Aug. 12, 2017 @ 11:00 AM
FLASH DEMOS™! THREE GO-TO HEALTHY BREAKFASTS FOR THE BUSY COOK
 

Who doesn’t want to know that the first meal of the day is DONE!  This class will show you three flavorful breakfast dishes that can be made ahead.  Whether you’re planning for your entire family or you just want to take good care of your own darn self, these gluten-free, sugar-free and dairy-free gems are da bomb!  An overnight oatmeal bowl, a chia-based pudding and homemade granola.  Boom!  Done.  Now, move on to the rest of your day knowing you hit the road running.     

Our newest cooking education class concept, FLASH DEMOS, are the perfect quick & easy way for busy foodies & kitchen warriors to learn how to cook. What a great way to spend your morning with plenty of time left to enjoy the day! 

FLASH DEMOS are offered on Saturday mornings.....to ensure a seat, register in advance online for $25 or walk in the morning of class.

These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professor™”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy some Foodie Talk with us!    

  Sat. 8/12/17   11:00-12:00

 $25 advance registration (or walk-in the day of class) 

 Flash Demo Food Professor™:  Chef Veronica Worley

Other FLASH DEMOS™ Classes 

Speak of the Devil(ed) Egg
Chef Katie Newell  |  Sat. 8/19,
11:00 a.m. - Noon

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com   

20 openings available

$25.00

Veronica Worley

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4499

Sat, Aug. 12, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE TRADITIONAL PRIME RIB DINNER
 

Now, who doesn’t recall their favorite Prime Rib Dinner?  It’s a classic menu that’s not just served during the holidays, but year-round, and known not just for the main dish, but for the accompaniments as well.  You don’t have to out to a restaurant to enjoy this classic meal. Let’s go “old school” and learn how simple it is to recreate in your own kitchen.  

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 some of the side dishes. 

The traditional menu consists of Beef Au Jus, creamy Horseradish Sauce, Yorkshire Pudding, Creamed Spinach, Sautéed Mushrooms, and Roasted Garlic Mashed Potatoes. I don’t know about you, but my mouth is watering!  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 dinner for family and friends.  You're welcome.

(Dinner)

Limited Hands On

Sat. 8/12/17   6:30-9:00 

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

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

 

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

10 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4500

Sat, Aug. 12, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SUNDAY DINNER IN "LITTLE ITALY"...EVEN THOUGH IT'S SATURDAY!
 

Some of my best meals have been in those little Italian restaurant in the Italian neighborhoods of New York and Boston. Tonight, you're in for a treat as experienced culinary instructor and Italian cooking expert, Chef Sandy DiGiovanni, shows us how it’s done. Fuggedaboutit. 

Regardless of where you sit down to eat on Sundays, it is the time for relaxing—and for many of us, the one chance we have every week to gather around the table with loved ones. Nowhere is this more true than in the Italian culture. Sandy will share and teach you some of her own family's cherished recipes such as Caponatina di Melazane, Panzanella, Risotto with Saffron and Pancetta, Osso Bucco, and her Nana’s Baba Cake (Italian Rum Cake). 

We’ll end the evening dining on the food we’ve help to create and celebrating our success with new friends.  Mangia! 

(Dinner)

Limited Hands On

Sat. 8/12/17   6:30-9:00 

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

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

 

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

14 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4501

Sun, Aug. 13, 2017 @ 10:00 AM
HOMEMADE CINNAMON ROLLS
 

We’ll spend this morning making “warm” memories as you learn to create phenomenal cinnamon rolls from scratch. You’ll be up to your ears in cinnamon, sugar, flour, and butter in this fun and interactive class 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. 8/13/17   10:00-1:00

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

 

10 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4502

Mon, Aug. 14, 2017 @ 6:30 PM
COOKWELL! NO MEATS. NO GRAINS. NO PROBLEM! A MAGNIFICENT MEATLESS & GLUTEN-FREE MEAL
 

If you’ve made a commitment to kick meat and gluten out of your diet but are stuck in a rut eating the same dishes day after day, this is the class for you! Going meatless (at least once a week) and avoiding grains may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease and obesity, among other reasons.  

Join cooking instructor and Certified Nutritionist, Jackie Caldwell, as she walks you through delicious and healthy dishes that will kick your commitment to a healthier you up a notch. Jackie recovered from severe ulcerative colitis by radically changing her diet and eliminating the foods that she couldn’t digest.  This was after being told several times by doctors that food had nothing to do with her digestive disease. She’s been eating grain-free for over 10 years, is very passionate about teaching people how the body can heal itself when you eat the right foods, and will walk you through the basics of a simple wheat-free, gluten-free meal.  

You will learn techniques for changing up your current recipes and great tips for bringing flavor and texture to a more nutritious plate as Jackie walks us through tonight’s recipes. For starters, we’ll learn a fantastic Kale & Artichoke Dip served with fresh veggies. Then, move on to a showstopping main dish featuring zucchini noodles. Say what?  Don’t worry, Jackie will walk you through this simple process that uses a handy-dandy kitchen tool called a zoodler to make fresh vege noodles (that won’t make you bloat!). Trust me, once you learn to use it, you won’t know how you got by this long without one! 

Once we’ve mastered zoodle-making, we’ll learn two sauces that will utilize the fresh bounty of summer vegetables and end up with a fast and easy main dish that's company worthy, but so easy you'll want to make it on a weeknight….and it's almost impossible to mess up! You’ll also learn to make Focaccia Bread that includes a surprise ingredient to go with your “pasta” dish. We’ll finish our meal with a tasty teenager-tested gluten-free New-Age Chocolate Chip Cookie recipe made with almond flour and served with homemade dairy-free vanilla ice cream.  Who says you can’t eat cookies for dessert and live a healthy lifestyle?!  

You’ll leave with recipes for all of today’s waist-trimming dishes and the confidence to recreate them at home. Trust me, these are sure to become favorite guilt-free gluten-free and meatless recipes that your whole family will enjoy!

(Tasting) 

Limited Hands On

 

Mon. 8/14/17   6:30-9:00 

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

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

 

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

17 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4441

Wed, Aug. 16, 2017 @ 6:30 PM
KNIFE SKILLS 101
 

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

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

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

(Snacks) 

Hands On 

Wed. 8/16/17   6:30-9:00 

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

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

5 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4503

Fri, Aug. 18, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! AUTHENTIC MEXICAN TAMALADA PARTY!
 

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. 8/18/17   6:30-9:00

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

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

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

13 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4514

Sat, Aug. 19, 2017 @ 10:00 AM
THE ITALIAN COOKIE TRAY
 

The Italians have been baking delectable cookies for many years, but classic cookie baking techniques really transcend the nationality of any recipe. If you’ve ever been to an Italian bakery, you know that there are many eye-catching varieties of delectable cookies, each one looks better than the next, and it’s always hard to choose just one style to take home.  

You're in for a real treat today, as our very own "Main Dish", Laura Laiben, and her BFF (and Italian cooking instructor), Andrea Benjimina, join forces to teach this sweet class. They'll focus on some of the most popular Italian cookies such as Biscotti, and lots more.   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......all taught in a fun and easy-to-understand way. 

Then, you’ll tie on an apron and work alongside Laura and Andrea and help make a batch of these delicious morsels of magnifico goodness. When it’s all over, you’ll be taking home enough of your customized dough to bake a dozen Italian cookies at home. This class is a must to expand your cookie recipe arsenal!

(Tasting & Take-Home Cookies)

Limited Hands On

Sat. 8/19/17   10:00-12:30 

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

18 openings available

$55.00

CCKC Main Dish Laura Laiben & Andrea Benjimina

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4550

Sat, Aug. 19, 2017 @ 11:00 AM
FLASH DEMOS™! SPEAK OF THE DEVIL(ED) EGG!
 

Join us for a hell of a good cooking class (c’mon, I had to go there) where you’ll learn about this tasty snack/trendy appetizer/cheap-ass dish!  We’ll have the devil to pay if you don’t learn loads about eggs and snazzy fillings and such.  I’m just sayin.’   

Our newest cooking education class concept, FLASH DEMOS, are the perfect quick & easy way for busy foodies & kitchen warriors to learn how to cook. What a great way to spend your morning with plenty of time left to enjoy the day! 

FLASH DEMOS are offered on Saturday mornings.....to ensure a seat, register in advance online for $25 or walk in the morning of class.

These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professor™”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy some Foodie Talk with us!    

Sat. 8/19/17    11:00-12:00

 $25 advance registration (or walk-in the day of class) 

Flash Demo Food Professor™: Katie Newell

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com  

19 openings available

$25.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4504

Sat, Aug. 19, 2017 @ 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 round 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 DiGiovanni as she teaches you to prepare a beautiful Tuscan meal. You’ll learn cooking fundamentals along the way and get some hands-on cooking time with Chef Sandy too.  

Our inspiring meal is 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)

Limited Hands On

Sat. 8/19/17   6:30-9:00 

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

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

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

9 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4552

Sat, Aug. 19, 2017 @ 6:30 PM
Added Class: FLAVORFUL WEEKEND NIGHTS! COOKING WITH LAUREN: MY FAVORITE ITALIAN DINNER PARTY
 

Pretend you’re looking out over the Tuscan countryside tonight as you lift your glass of Chianti and toast to a perfect dinner with friends.  The food is simple and superb, brimming with the magic of centuries of Italian cooks. 

Tonight, one of our newest instructor, Lauren Lane, will take you to this place as she shows you how to create some classic Tuscan delights.  Lauren has a laid-back teaching style that will make you feel comfortable as she shows you how to make Braised Short Ribs, Creamy Polenta, her favorite classic Italian Salad and a Dessert Fruit Crostata. These delicious recipes will transport you to the warm winds of Tuscany.  

You'll get to help prep and cook some of tonight's dishes, too!  We will set the mood with candlelight, clinking glasses, and more…..Mangia!!!

(Dinner)

Limited Hands On

Sat. 8/19/17   6:30-9:00 

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

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

 

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

 

14 openings available

$75.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4505

Sun, Aug. 20, 2017 @ 12:00 PM
MIDWEST BBQ INSTITUTE! COOKWELL! BACKYARD "GOOD FOR YOU" FLAVORFUL GRILLING!
 

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, Grilled 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. 8/20/17   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

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

 

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

16 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4506

Sun, Aug. 20, 2017 @ 6:30 PM
COOKING WITH LOCAL HONEY: WHAT'S FOR DINNER....HONEY?
 

Did you think honey was only for tea or toast?  Wrong.  It’s one of the loveliest and most varied and interesting ingredients in our pantry! 

Tonight, you are in for quite a sweet treat as you learn about all things honey, as well as how to cook with honey in some most unusual ways.  You’ll be greeted with an appetizer fit for a Queen bee and learn how to create an entire dinner menu kissed with the unique qualities of honey. 

Bill will be showing you how to prepare some wonderful dishes like a salad with honey Vinaigrette, a side dish and a main dish that are glazed with honey and a honey flavored dessert. Don’t worry, you’ll get some hands-on cooking time when you help him make tonight’s dishes. In addition, Bill is bringing Baklava (that he’ll prepare ahead of time) for tasting too. Yum!

The food and cooking techniques will abound but the information you will gain from this class is bigger than a bee hive!  Discover why local honey is different than grocery store brands and how to know what you’re purchasing. 

One of our newest instructors, local beekeeper and pollinator habitat conservationist, Bill Allinder’s interest in beekeeping dates to summers he spent as a boy on his grandfather’s farm near Noel, Missouri where he helped with keeping bees, harvesting honey, capturing swarms, and locating and capturing wild bee colonies. Bill has converted several acres on his property to pollinator habitat, and he intends to convert several more this year and next. Prepare to get an interesting and fun education on all things honey! 

In addition, Bill will tell you about beekeeping history and modern practices, and his pollinator habitat conservation initiatives. Bee hives and beekeeping equipment will be displayed and explained by Bill.

Don’t miss this uniquely original experience at The Culinary Center.

(Tasting) 

Hands On

 

Sun. 8/20/17   6:30-9:00

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

 

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

18 openings available

$70.00

Bill Allinder

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4572

Mon, Aug. 21, 2017 @ 6:30 PM
HOMEMADE MARSHMALLOWS & MERINGUES
 

Join us for a really sweet class as we explore the fabulous world of fluffy handmade marshmallows and light and airy meringues. It’s a lot easier than you think! 

Chef Kris Koehler is one of our newest instructors and a professional pastry chef with many years of experience. Sit back and relax as she demonstrates and explains the basics of making gourmet marshmallows from start to finish.  You’ll learn loads of helpful baking tips such as the importance of a candy thermometer and how to use it to differentiate between the various stages of cooked sugar. Once you’ve mastered this handy kitchen tool, you’ll be ready to make just about any sweet confection in your own kitchen.

Next, she’ll show you how easy it is to whip up a perfect meringue with tips for beating the meringue until it appears glossy and how to perfect those soft peaks that curl at the tips when the beater is lifted – and how to tell when you’ve overbeaten it. 

Don’t worry, we’ll send you home with all of the recipes. And, we’re betting that there will be a few “aha!” moments as you learn just how simple these techniques really are.  Promise.

(Tasting)

Demonstration Class

Mon. 8/21/17    6:30-9:00 

 

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

 

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

20 openings available

$55.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4507

Wed, Aug. 23, 2017 @ 6:30 PM
A SPANISH DINNER PARTY - PERFECT PAELLA!
 

It’s back! That rustic centuries-old Spanish dish, that classic one-dish meal, that impressive spectacle known as Paella has reemerged as the ultimate party food. Whether you’re planning a casual summer patio party or a big family celebration, Paella is the perfect choice because it’s a lavish meal in a single pan that can serve 10, 50 or 100.

Tonight, we’ll learn how to make the traditional Chiringuito Seafood Paella from someone who really knows how to use the aromatic mixtures of rice, meats, and spices which add the “flare” to Spanish dishes like Paella. Professional culinary instructor, Chef Richard McPeake, makes a mean Paella and he’s going to take you step-by-step through the process of creating this fabulous dish, starting with Sofrito, a sautéed mixture of onions, peppers, garlic and tomato that add so much flavor to this incredible dish.

We’ll learn how to make Paella’s unmistakable saffron-scented rice and how to develop layers of flavor to take this dish into the realm of “oh-my-gosh” goodness. And, speaking of goodness, Chef will share a great variation of the recipe as he shows you how to make his delicious (and more economical) version of the classic paella – and this one is made on the grill! Whoa! We love choices!

We also love dessert, too, so how ‘bout we have some of that, too! Chef will teach us how to make Spanish Flan with Caramel Sauce, a classic light dessert that is the perfect finale for our Paella Party! Along the way, you’ll get some hands-on cooking time with Chef, as well.  If I were you, I wouldn’t miss this one!

(Tasting) 

Limited Hands On

 

Wed. 8/23/17   6:30-9:00   

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

 

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

12 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4571

Thu, Aug. 24, 2017 @ 6:00 PM
FOODIE FILM FEST! A FINGER-LICKING VIP MOVIE SCREENING OF "THE TRIP TO SPAIN"
 

Join us as we partner with the Fine Arts Theatre Group for a very special VIP reception and special screening of the new foodie-lovers film, “The Trip To Spain”.

Actors, Rob Brydon and Steve Coogan, reunite for the third entry in a cult series of Michael Winterbottom-directed culinary road comedies.  The film is set as a semi-fictional working vacation and follows the same premise as earlier installments – “The Trip” and “Trip To Italy”. 

An engaging (and hilarious) film, it begins as two old friends embark on another expense-paid journey that takes them to the gorgeous Spanish coastline where they stay in quaint, tranquil hotels in picturesque towns and villages and dine at New Traditional restaurants while Coogan works on a novel and Brydon writes restaurant reviews of their journey for the New York Times.  Along the way, the pair sample fabulous Spanish cuisine and offer plenty of friendly bantering while providing improvisational scenes at restaurant tables and in a car, riffing on pop culture, musing on the plight of becoming middle-aged and needling each other’s 50-something year old egos down to size as only longtime friends and professional rivals can.

Join in the fun as we enjoy a pre-show reception beginning at 6:00pm with a sampling of tasty Spanish dishes that were featured in the film, a specialty Spanish cocktail and a culinary demonstration by one of our experienced chef instructors here at The Culinary Center of Kansas City®.   

Then, we’ll take a short walk to the Rio Theater (part of the locally owned Fine Arts Theatre Group) where we will view this enjoyable foodie film and be transported into the world of beautiful Spanish countryside and authentic foods on the big screen. 

Thu. 8/24/2017 

6:00-7:30 - Reception at The Culinary Center

7:45-9:00- VIP Movie Screening at The Rio Theater

Includes Heavy Appetizers, Specialty Cocktail, Culinary Demonstration and Ticket to VIP Movie Screening

20 openings available

$50.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4452

Fri, Aug. 25, 2017 @ 6:30 PM
NEW! FLAVORFUL WEEKEND NIGHTS! FRIDAY NIGHT FOOD FIGHT! A MYSTERY BOX COOKING PARTY!
 

Much like the popular Food Network cooking shows, this interactive and fun Friday night food competition will place you in small teams where you’ll be pitted against other chef wannabes, all with mystery boxes of ingredients and a cruel clock.  Folks, we have been providing these kinds of interactive experiences for 20 years now!  We can absolutely guarantee a fun … and delicious… evening! 

We’ll greet you with a specialty cocktail we like to call the ‘Chef’s Little Helper”, and then all you weekend kitchen warriors will be let loose to transform your ingredients into a restaurant-quality dish to feed the entire motley crew.  Bartering?  Uh-huh…if you wanna.  Trips to our pantry?  Sure…within reason.  And, our chefs and staff will be right there with you during the evening cheering you on, fetching equipment and providing real cooking education as you go.  

Expect a fair amount of kitchen “trash talk” as we anticipate that a few of you will get quite cocky as you compete for some seriously good prizes. (e.g “Hey where did you get your training, Le Cordon Poo?”)  Not to worry though … our chefs will make certain that the drama stays at a minimum…and that your dish comes out like a star.  

You’ll strategize, plan, barter, cook, create, and beautifully present your tasty (!) dish.  We might even throw in a few challenges, just to keep things exciting.  In the end, we’ll all sit down around the table and dine on our culinary creations.

The judges will pick the winners and provide light-hearted feedback.  Pull together your own winsome cooking team or we’ll put you with some new friends.  Either way. It’s a good, clean and tasty way to party on a Friday night!

(Dinner)

Hands On 

Fri. 8/25/17   6:30-9:00 

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

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

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

10 openings available

$75.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4573

Fri, Aug. 25, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE CHEF'S TABLE-TREASURES OF SUMMER...FEATURING CHEF JASON BOWERS
 

Mother Nature explodes in Spring with fleeting culinary treasures such as morels, asparagus, ramps and delicate fish. Seasoned culinary master Chef Jason Bowers knows how to put that special touch to these prized ingredients as only a chef can.  His experience is deep here in the Midwest culinary scene and we are pleased to have him in our line-up of amazing instructors to share what he knows with our students. 

Join Chef Bowers as he highlights the intense and nascent flavors of Spring in a sophisticated menu which includes dishes such as Freshly Harvested Greens with Stone Fruit, Fresh Mozzarella and a light Lemon Basil Vinaigrette, a delicate Grilled Prawns with Roasted Garlic Broth, Quinoa Pilaf, Tomato Braised Fennel and Goat Cheese Cream and as the finale Smoked Graham Cracker with Toasted Marshmallow Anglaise. You’ll even get a bit of hands-on practice. 

Don’t miss this one folks. The Chef awaits you. 

(Dinner)

Limited Hands On

 

Fri. 8/25/17   6:30-9:00 

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

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

 

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

19 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4392

Sat, Aug. 26, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: ROLLIN' IN THE DOUGH: INTRO TO BREAD-MAKING (Adult/Child Option)
 

Our Junior Chefs (ages 9-14) will be rollin’ in the dough (and probably covered with flour) at this hands-on bake-a-thon.

Bread-maker extraordinaire and experienced instructor, Paul McCool, will teach the kids how to mix, knead, ferment, shape and bake yeast bread. Kind of our own version of Alton Brown, that crazy kid-friendly food scientist that kids of all ages love.

The kids will learn much about proper measuring, the ever-important baking” mise en place”, oven temperatures and baking times as they prepare their very own loaf of Honey Whole Wheat Bread to take home and bake. Paul will also teach the kids a quick bread recipe for Savory Cheese Muffins and we’ll each whip up a batch. They may even bring you home a couple of these tasty gems - if they don’t eat ‘em all first!

(Note: Adults are welcome to sign up for a seat in this class with your Junior Chef. Please indicate this when registering.)  

(Tasting & Take-Home Bread)

Hands On

Sat. 8/26/17    10:00-12:30 

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

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

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

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

 

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

3 openings available

$50.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4574

Sun, Aug. 27, 2017 @ 10:00 AM
LI'L KIDS: "YOU'RE THE APPLE TO MY PIE!"- GIRLS & DOLLS LEARN TO BAKE
 

There’s nothing cuter than a girl and her favorite doll! Seems that we girls really love our dolls! We’ve designed a class especially for little girls (ages 5-8), her favorite doll and an adult partner to take together!

Working as a team 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 homemade Apple 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! You and your budding baker will learn important kitchen skills including how to cut the apples (using kid-friendly knives) and how to make a 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 Apple Pie and Mini- Pie)  

 

Hands On

Sun. 8/27/17    10:00-12:00

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

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

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

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

 

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

10 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4575

Sun, Aug. 27, 2017 @ 1:00 PM
TINY TOTS: CALLING ALL "CARS" IN THE KITCHEN!
 

Tiny chefs (ages 2-4) and their adult pit crews are in for lots of kid-sized baking fun as they cruise the highways (aka, our kitchens) with Lighting McQueen from “CARS” fame.

Today’s experienced instructor, Margo Mikkelson, (who’s been teaching kids cooking classes for years), will “jump start” our day with an action-packed game with prizes for everyone who beats the checkered flag (don’t worry … EVERYBODY wins!).

Then, she’ll teach some kid-friendly culinary skills like mixing, measuring, stirring, and chopping before you rev’ up those ovens, throw on an apron, and help her prepare a batch of Lightning McQueen’s Banana Chocolate Muffins and Sally’s Snickerdoodle Delights. Yummmmmy!  We’ll practice our new cooking skills some more and race to the finish line as we learn to make Cruz Ramirez’s Delicious Cornbread. It’s da’ bomb!

Finally, we’ll follow the fabulous aromas to the winner’s table where the kids will get to taste what they’ve helped prepare. As always, we keep our tots classes lively and fun (so nobody nods off!) and you’ll soon discover that cooking together couldn’t be more fun. Don’t forget your camera!

(Tasting and Tot-Sized Gift)  

Hands On

Sun. 8/27/17     1:00-3:00 

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

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

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

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

 

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

 

10 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4508

Sun, Aug. 27, 2017 @ 6:30 PM
CHEF'S WORKSHOP: THE MOTHER SAUCES....WITH ATTITUDE!
 

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.

Tonight, Chef Jesse Vega wants to take these basic sauces a step further by offering some interesting variations that will kick your everyday meals up a notch and take them from “meh” to fabulous! He 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. Plus, learn useful culinary techniques like boiling, simmering, whisking, emulsifying, and reducing.

Then, get ready to tie on an apron and get your hands in the sauce as you create Beefy Brown Red Wine Sauce that pairs perfectly with beef kabobs, Garden Fresh Tomato Sauce that you’ll taste with penne pasta, and a healthy savory Chicken Sauce that’s actually gluten-free. No kidding! Finally, you’ll learn one of Chef Jesse’s most versatile and impressive sauces – Hotel Hollandaise. (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

 

Sun. 8/27/17   6:30-9:00 

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

 

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

18 openings available

$65.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4509

Tue, Aug. 29, 2017 @ 6:30 PM
RAMEN MADNESS!
 

Those 25 cent bags of noodles you lived on in college been replaced by huge, flavorful bowls of noodles.  Ramen shops are popping up all over in KC, but after this class, you’ll be ready to slurp this Japanese staple in your own kitchen!  This incredible soup is perfect comfort food any time of the year. 

Join Chef Yvette Hirang as she teaches us the various styles of this amazingly versatile dish. We’ll learn how to make that comforting ramen broth (and learn why it’s so different from “regular” broth), learn what words like “tare” and “kombu” mean, discuss garnishes (from bok choy to daikon and cilantro), meat choices and the ever popular ramen noodles, which you’ll learn to make from scratch! We will also learn the easy and quick way of pickling veggies that will add flavor.

(Tasting)

Limited Hands On

 

Tues. 8/29/17   6:30-9:00 

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

 

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

20 openings available

$60.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4464

Wed, Aug. 30, 2017 @ 6:30 PM
A CHEF'S SECRETS TO QUICK PAN SAUCES & SEARED MEATS
 

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

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

(Tasting)

Hands On

Wed. 8/30/17   6:30-9:00  

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

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

13 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4576

Fri, Sep. 1, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE: PEACE, LOVE & BBQ-A SPIRITED CARIBBEAN ISLAND BBQ
 

Tonight, we are going to teach how they “do it in de islands, Mon!”    We're taking it outside we’ll be outside under tents as we learn the grilling part of this great menu.

At this hands-on grilling party, you’ll learn how to get the most flavor out of your grilled foods all the while picking up some enticing Caribbean recipes such as Jerked chicken,  Island “Peas & Rice, Mango Salad, Hand-made Roti (a tasty grilled Caribbean bread), and Grilled Pineapple with Coconut Ice Cream. 

What a great way to spend a summer evening under the stars! As they say in the islands, “Where there’s smoke…..there’s fun!”…or something like that, anyway.  Join us!

(Dinner & Island Cocktail)  

Hands On 

Fri. 9/1/17   6:30-9:00 

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

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

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

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

20 openings available

$75.00

Sergio Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4577

Fri, Sep. 1, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! KAYAMAYAN BOODLE FIGHT-A UNIQUE FILIPINO DINING EXPERIENCE
 

Ok, ok…..we know what you’re thinking! What the heck is a Kamayan Boodle Fight??  Let us explain.

This special type of meal is an interactive Asian-influenced dining experience that’s all the rage right now. Its roots are in the Philippine military’s style of eating in which soldiers dined together during downtime on food spread out on banana leaves.  It was meant to symbolize camaraderie and equality while enjoying of lots and lots of delicious food. 

Traditionally the food is eaten with the hands only – no spoons, forks, or knives. Today, this family-style way of eating has progressed into a popular Filipino mainstream culinary trend, now called Kamayan, where friends and family gather together to enjoy this fun way of eating.

Tonight’s instructor and native Filipino, Chef Yvette Hirang, will recreate this unique dining experience as she shows you how to prepare several authentic dishes that will make up our feast.  Sit back and relax as Chef Hirang teaches fundamental culinary skills to make delicious Pinoy dishes like Chicken Adobo, Grilled Eggplant, deep-fried whole Tilapia with a chopped tomatoes and red onions, Pancit (Asian noodles), braised Beef Caldereta, and several other side dishes. You’ll also learn to make perfect white rice that will accompany the meal. 

Then, the boodle fight fun begins as the food is laid out on the table and you gather around with new friends to experience this distinctive hands-on eating experience. Napkins included…and yes, we’ll have utensils, if you like!  We wouldn’t want you to miss some amazing foods!  This is a fun class that you don’t want to miss!

(Dinner)

Demonstration Class

 

Fri. 9/1/17   6:30-9:00 

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

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

 

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

20 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4578

Sat, Sep. 2, 2017 @ 11:00 AM
TINY TOTS: MAMA MIA! LET'S COOK ITALIAN!
 

It’s a very special day in our kitchens for the tiny Italian chefs (ages 2-4) and their adult partners.  Our newest Tiny Teacher, Christy Rodes, is very comfortable with budding chefs in the kitchen.  She recently retired from a 30+ year career as a kindergarten and grade school teacher with a specialty in teaching the little ones how to cook. (She even had a kitchen in her classroom!).

Today, she’s going to teach you how to make pasta - from scratch. You heard that right……it’s so easy, even the tiniest chefs can do it!  You’ll also learn basic culinary techniques like knife skills (with kid-friendly knives, of course!), stirring, the proper way to measure, and much more as you help make a special salad (and a homemade dressing), Focaccia bread and Chocolate Dipped Strawberries.

Christy will also include a lesson on kitchen safety, etiquette, and good manners during class. Bring your cutest aprons partners, we’re gonna have an Italian feast!

(Tasting)

Hands On

Sat. 9/2/17   11:00-1:00 

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

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

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

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

 

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

 

 

8 openings available

$85.00

Christy Rodes

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4579

Sat, Sep. 2, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MEXICAN STREET FOOD
 

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

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

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

(Tasting)

Hands On

Sat. 9/2/17   6:30-9:00

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

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

 

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

 

13 openings available

$75.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4580

Fri, Sep. 8, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE: BBQ 'N BOOZE
 

There really IS a lot to learn about barbecue and its relationship with beer, liquor and wine which has made this very popular class a staple in our Midwest BBQ Institute Program™. 

Tonight, Bruce Campbell, the food and beverage guy with 25+ years in the restaurant business, will teach us some barbecue recipes utilizing beer, liquor, and wine. We’ll learn how to pair beer (and wine!) with barbecue as we learn to prepare: Honey Bourbon Pork Loin, Burnt Ends, Beer Butt Chicken, Smoked Sausage Sliders, Borracho (Drunken) Beans and Grilled “Drunken” Pineapple with Dark Rum, among other BBQ delights.

While we’re at it, we’ll learn some cocktail mixing skills and some great beverages like the “BBQ Bloody Mary”. We’ll also play ‘Guess that Beer” and pair 3 different wines with BBQ ”! Sounds like fun, huh? 

(Dinner) 

Limited Hands On

Fri. 9/8/17   6:30-9:00 

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

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

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

 

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

20 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4581

Fri, Sep. 8, 2017 @ 6:30 PM
FLAVORFUL WEEKENDS NIGHTS! COUPLES DO IT FRENCH COUNTRY-STYLE!
 

Cooking, that is!  (What did you think we were talking about?)  This cooking class designed especially for couples will have the two of you learning classic French dishes, together.  Tonight is the night to grab your favorite person and join us in our kitchen for a night of interactive cooking fun.

It’s hands-on all the way as you work in small groups while Chef teaches you a classic French Cassoulet Dinner.  This hearty one-dish family recipe is typically made with duck and features no less than 5 types of meats and beans and topped with a crispy crust. An appetizer of Mini Baked Brie with Toasted Almond Butter and Spring Greens with Crème Vinaigrette will accompany this authentic French dinner. For dessert, you’ll learn to make a fancy-schmancy dessert, Grand Marnier Soufflé.

Wow! What a menu! We’ll toast to our success as you’re transported to the French countryside!

(Dinner)

Hands On

 

Fri. 9/8/17   6:30-9:00  

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

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

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

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

 

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

18 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4582

Sat, Sep. 9, 2017 @ 10:00 AM
TINY TOTS: ADVENTURES IN A FROZEN KINGDOM!
 

Just like the fearless team of Anna, Kristoff and Sven, our littlest chefs (ages 2-4) and their adult cooking partners will team up for a special day of cooking fun today as we give a nod to one of the biggest runaway children’s movies! 

Let’s get busy in the kitchen today with our experienced instructor, Susy Lara, as she teaches little kid-friendly cooking skills while the kids learn to make tasty treats such as Chocolate-Dipped Frozen Bananas and Icy-Land Cupcakes –which they’ll will get to make from scratch and decorate at our awesome sprinkle and candy station. Don’t worry, we’ll make some savory goodies like Snowman Sandwiches (made with ham and cheese), and Olaf’s Winter Popcorn Mix, too.  

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 FROZEN-themed toy to remember our fun day together at cooking school!

(Tasting & Tot-Size Toy) 

Hands On

 

Sat. 9/9/17   10:00-12:00

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

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

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

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

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

8 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4583

Sat, Sep. 9, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DINNER AT THE BEACH HOUSE
 

Dig your feet in the sand as you listen to the rhythm of the crashing waves. Bask in the sun and the breeze as you sample some of the most delicious food ever served at the seaside (or lakeside or poolside or wherever).

This dinner and demi-class will transport you beachside where the livin’ is easy. Tonight’s experienced instructor, Chef Jason Bowers, will show off his mad skills as he teaches you to recreate the feel and textures of the beach at each table that will end with a fabulous dinner featuring light summery courses that highlight fresh seasonal vegetables, and seafood.

Our beachy menu starts with Smoked Lobster Cakes with a creamy Chipotle Aioli, followed by a luscious Jalapeño, Tomato & Red Onion Salad with a fresh Lime Vinaigrette (destined to become one of your favorite summer salads!). The main course will be Sea Bass with a decadent Lobster Cream Sauce served with Truffled Asparagus Risotto. We’ll then end with a fantastic Chocolate Malt Trifle.  Lucky you!

Get a group of your friends together and join us, won’t you?

(Dinner)

Limited Hands On

 

Sat. 9/9/17   6:30-9:00 

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

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

 

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


20 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4584

Sat, Sep. 9, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE SICILIAN PIZZA KITCHEN
 

Learn to make real Sicilian Pizza from a real Sicilian chef  in this fun, fresh  class taught by culinary instructor Sandy DiGiovanni. You may recognize her name as a finalist from NBC’s “America’s Next Great Restaurant”. Sandy brings much experience and humor to our kitchen and we are delighted to have her here tonight to share her coveted recipes and talents with us.

You’ll don an apron and do some of the prepping, chopping and cooking alongside Sandy as we learn to make her olive-oil pizza dough (from scratch, of course) and use it to make Sicilian-style “square” pizzas loaded with sautéed tomatoes and onions. (The possibilities for making the toppings are endless!)

We’ll also create a traditional Antipasto Salad with a wide array of meats, olives and cheeses over fresh greens topped with a lovely red wine vinaigrette. The crowning touch for our pizza-making extravaganza will be dessert, Espresso Panna Cotta full of creamy goodness and served with a delicious homemade caramel sauce. Buon Appetito!

(Tasting)  

Limited Hands On

Sat. 9/9/17   6:30-9:00 

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

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

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

18 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4585

Sun, Sep. 10, 2017 @ 10:00 AM
LI'L KIDS: BREAKFAST OF CHAMPIONS!
 

Our li’l chefs (ages 5-8) and their adult cooking partners learn how to cook breakfast together in a class designed to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand. This is another great class designed by experienced instructor, Laura Thomsen (we call her L.T.!) that lets you and your child touch, feel and smell as you stir, chop (using kid-friendly knives!), roll and measure your way through some tasty breakfast foods!

Breakfast is the most important meal of the day and quite possibly the most fun!  We’ll kick things off as LT shows you how to make homemade breakfast sandwiches. She’ll cover the proper way to make eggs, cook crispy bacon in the oven and make fluffy biscuits……from scratch, of course! 

And, that’s not all! While the biscuits are baking, the kids will head over to a smoothie bar where they’ll get to choose from a variety of fresh cut fruits that they’ll add to the blender….then flip the switch to watch it turn into their very own personalized creamy concoction.

We’ll end our class around the table as you enjoy the delicious breakfast that you’ve helped prepare.

(Tasting)

Hands On

 

Sun. 9/10/17   10:00-12:00 

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

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

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

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

 

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

8 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4586

Sun, Sep. 10, 2017 @ 10:00 AM
MIDWEST BBQ INSTITUTE: THE THRILL OF THE GRILL-GRILLING 101
 

A staple in our Midwest BBQ Institute™, this extended 4-hour class will leave no briquette unturned when it comes to home grilling. It’s a “must take” class that will start at the beginning and go through each step: gas vs. charcoal; how to light a fire; determining proper fire temperatures; testing meat for doneness; why, what and when to marinate; choosing the right meats and fish for grilling; which ground beef makes the best burgers; and cooking on a cedar plank.

BBQ master, Chef Richard (aka Educator of 'Que') will share some of his favorite recipes (with flavors from around the world!) so we can show off our new skills in our own backyards. We’ll learn as we prepare dishes like: Tuscan Porterhouse Roast (now famous!), Planked Pesto Salmon, Grilled Inside-Outside Chicken Cordon Bleu, among others.

Ladies and gentlemen … let the grilling begin! NOTE: This is a demonstration class with no hands-on participation.

(Tasting) 

Demonstration Class

 

Sun. 9/10/17   10:00-2:00

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

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

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

15 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4587

Sun, Sep. 10, 2017 @ 6:30 PM
BASICS OF FRENCH CUISINE
 

Parle vu Francais?  Me either!  Whether you speak French or not, there is no doubt you will be talking about this class with your friends once you’ve learned the techniques of making magnificent French cuisine.   

Tonight, Chef Molly Flynn will explore the basics of French cooking and build on the experience as you learn the art of caramelizing onions to bring out and build on the flavors (Stop stirring!  Let them cook!) and other fundamental cooking techniques to create authentic Parisian dishes.  French cooking isn’t as difficult as you think!  You’ll see. Chef Flynn will guide you through some classic French recipes in a simplified way that will make them easy to recreate in the privacy of your own home.

Our menu consists of French Onion Soup, Beef Bourgeon (Yes, like Julia Child makes, of course!), a savory belly-warming Cassoulet, and a fabulous potato side dish – Classic Potato Gratin. You can’t have a proper French meal without something sweet at the end, so let’s enjoy some decadent Eclaires, too. Wow.

You’ll also get to help prepare some of tonight’s meal alongside Chef Flynn, too. So, join us! Cooking is more fun in a group, so why not gather your friends and take this class together!

(Tasting)

Limited Hands On

 

Sun. 9/10/17   6:30-9:00 

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

 

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

18 openings available

$65.00

Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4492

Mon, Sep. 11, 2017 @ 6:30 PM
Moved From 8/3/17 COOKWELL! THE ANTI-INFLAMMATORY KITCHEN
 

This class has been moved from August 3rd, 2017.The simplest way to fight chronic inflammation is by giving your food and lifestyle choices a makeover. There are so many whole foods and healing beverages that contain potent anti-inflammatory properties, and including these healing foods is one of the easiest ways to get rid of chronic inflammation. And, we have the perfect instructor to show you how it’s done.

Katie Newell is a healthy cooking guru who has literally cooked herself well, and in this class, she’ll share that knowledge so that it will help you take your healthy menus to a new level.

After switching to a real food way of eating, and including real food recipes in her diet, Katie noticed relief from some of the debilitating effects of a chronic and painful disease that has plagued her since childhood. She was even able to triumph over infertility after being told she had no hope.....so, she knows what she’s talking about. Katie’s mission is to help others improve their health as she did by sharing her message with the masses and teaching them how to cook themselves well.

She’ll start this informative class by teaching you to make a creamy Southwest Avocado Dip that includes a special blend of anti-inflammatory ingredients. Then she’ll share her trick for getting the most out of your food budget as she shows you how to prepare Wild Salmon Cakes with an Arugula Salad on the side, plus a slow-cooker quinoa and bean dish that can be made-ahead so that you can enjoy it all week long. For dessert, how about Pumpkin Cheesecake that’s low-carb and grain-free? Bet you didn’t see that one coming!

Along the way, Katie will discuss simple ways to streamline prep work. Folks, these are recipes that will make you thrive. As an added bonus, your whole family will enjoy them, too! Promise!

(Tasting)

Limited Hands On

 

Thurs. 9/11/17   6:30-9:00 

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

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

 

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

0 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4588

Mon, Sep. 11, 2017 @ 6:30 PM
COOKWELL! GRAIN-FREE BAKING, SIMPLIFIED!
 

Just because you have made to commitment to lighten or eliminate grains from your diet doesn’t mean you can’t have satisfying foods.  You can!

Certified Nutritionist and baker of all-things wheat-free, Jackie Caldwell, will walk you through the basics of grain-free baking. Jackie understands better than others because she has lived the concept of healing yourself with food.

We will be making good-for-you homemade Waffles, Banana Nut Muffins, sliceable grain-free Cashew Butter Bread Loaf and last, but not least, Jackie’s Amazing Chocolate Chip Cookies.  She will show you how to bake staple items that can carry you through each week. Imagine being able to grab a satisfying and nutritious muffin to pop in your brief case or purse so that you can weather the “donut storm” at work or your children’s play date? 

Learn all about baking with ingredients like almond flour and cashew butter, where to find them, the best ones, storage and baking tips, mixing methods, and much more.  You will go home with some do-able recipes for a sliceable bread loaf, muffins, waffles and chocolate chip cookies that will make you proclaim “Grains…Schmains…Who needs ‘em!?”  A seriously great baking class.

(Tasting & Take-Home, Ready-to Bake Muffins) 

Limited Hands On

 

Mon. 9/11/17   6:30-9:00 

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

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

 

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

19 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4589

Wed, Sep. 13, 2017 @ 6:30 PM
KNIFE SKILLS 101
 

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

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

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

(Snacks) 

Hands On 

Wed. 9/13/17   6:30-9:00 

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

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

18 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4593

Thu, Sep. 14, 2017 @ 6:30 PM
COOKWELL! THE KETO KRAZE!
 

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

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

You’ll learn tasty recipes like Cheese Chips, tender Meatballs (with a secret no-carb binder), a versatile homemade Tomato Sauce that can be used for both chicken or fish dishes, Cauliflower Pilaf...and Doughnuts (Have I got your attention now?). 

Next, you’ll learn to use a specialized “zoodle tool” that will transform fresh zucchini into a simple low-carb Zoodle Pasta dish (with 3 variations). Finally, Katie will teach you TWO “Fat Bomb” recipes too!

Through it all, Katie will discuss the best ways to transition to a ketogenic lifestyle, intermittent fasting, the benefits of bone broth (a trendy broth that’s super good for your digestion), when to eat your carbs, and why.

This is an entry-level class for anyone who has been curious of the Keto Kraze but have no clue where to start. So, what are you waiting for? Sign up today and bring your questions! You’ll be living the Keto lifestyle and reaping the incredible benefits in no time.

(Tasting)

Limited Hands On

 

Thu. 9/14/17   6:30-9:00 

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

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

 

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

11 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4594

Fri, Sep. 15, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! TUSCAN TREASURES WITH LAUREN LANE
 

Pretend you’re looking out over the Tuscan countryside as you lift your glass of Chianti and toast to a perfect dinner with friends.  The food is simple and superb, brimming with the magic of centuries of Italian cooks. 

Tonight, one of our newest instructors, Chef Lauren Lane, will take you to this place as she shows you how to create some classic Tuscan delights.  Chef Lauren has a laid-back style that will make you feel comfortable as she teaches you how to make Braised Short Ribs, Creamy Polenta, her favorite classic Italian Salad, and for dessert, a Fruit Crostata. These delicious recipes will transport you to the warm winds of Tuscany.    We will set the mood with candlelight, clinking glasses, and more…..Magnifico!

(Dinner) 

Limited Hands On

 

Fri. 9/15/17   6:30-9:00 

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

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

 

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

20 openings available

$75.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4595

Sat, Sep. 16, 2017 @ 11:00 AM
LI'L KIDS: MAMA MIA! LET'S COOK ITALIAN!
 

It’s a very special day in our kitchens for the little Italian chefs (ages 5-8) and their adult partners.  Our newest Little Kid Teacher, Christy Rodes, is very comfortable with budding chefs in the kitchen.  She recently retired from a 30+ year career as a kindergarten and grade school teacher with a specialty in teaching the little ones how to cook. (She even had a kitchen in her classroom!).

Today, she’s going to teach you how to make pasta - from scratch. You heard that right…it’s so easy, even the littlest chefs can do it!  You’ll also learn basic culinary techniques like knife skills (with kid-friendly knives, of course!), stirring, the proper way to measure, and more as you help make a special salad (and a homemade dressing), Focaccia bread and Chocolate Dipped Strawberries. 

Christy will also include a lesson on kitchen safety, etiquette, and good manners during class. Bring your cutest aprons partners, we’re gonna have an Italian feast!

(Tasting)

Hands On

 

Sat. 9/16/17   11:00-1:00 

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

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

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

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

 

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

8 openings available

$85.00

Christy Rodes

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4596

Sun, Sep. 17, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: LET'S LEARN TO MAKE PIE! (ADULT/CHILD OPTION)
 

Imagine how things would have been different if YOU had learned to make homemade Apple Pie when you were a junior chef!  In this hands-on class, experienced instructor, Mari Ruck, will give your chefs (ages 9-14) a serious jump start on their baking skills as she teaches them how to make two delicious versions of a an All-American classic dessert. 

She’ll teach basic baking skills in this fundamental class like how to make a flaky homemade pie dough, how to roll it out and transfer to the pie plate (yep, there’s a right way to do this!), choosing the right fruit, slicing and cooking the apples perfectly, and balancing the seasoning to make the perfect Apple Pie. They’ll also learn a super-easy (and absolutely yummy!) Apple Crumb Pie recipe, too.

Everyone makes their own pie, ready to take home and pop into the oven to share with the family! Once your budding chefs learned these basic pie-making techniques, the sky’s the limit.

(Note: Adults are welcome to sign up for a seat in this class with your Junior Chef. Please indicate this when registering.)  

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

Hands On

 

Sun. 9/17/17   10:00-12:30  

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

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

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

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

 

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

11 openings available

$50.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4597

Sun, Sep. 17, 2017 @ 11:00 AM
COOKWELL! FREEZER MAGIC!...FEATURING 5 TAKE-HOME 'FAMILY FAVORITES' DISHES
 

“What’s for dinner?” — It’s the question that every home cook fears the most.  But how in the world do you prepare homestyle dishes for your family when you can't even find time to go grocery shopping?  Let us help!

One of the easiest ways to avoid the drive-thru is to have a freezer stocked with family favorites.  Imagine a fully equipped kitchen where you can prepare 5 make-ahead and freezable dishes in a mere 3 hours …..and have a whopping good time doing it. Now, there’s an idea that should get your whisk a whippin’! We do the shopping and the prep work — you just show up. And, you won’t even have to clean up your kitchen when you’re finished?  Yeehaw! 

Today, a menu planning pro, and real food advocate, Katie Newell, will teach you her top tricks and tips for creating a little magic in your kitchen as you learn tasty dishes that freeze well, and taste great!  And here’s the best news…you’ll be making and taking home 5 dishes (most will feed a family of 4) with you!

First, Katie will teach you basic culinary skills as she teaches recipes like Sweet Potato and Beef Stew (perfect for cool Fall evenings), a Chicken Fiesta Bake, a super healthy salad, and a hearty soup, too! Then, you’ll break down to work stations and create these babies and package them for home.  Oh yeah…..you didn’t think we’d forget dessert, did you?  Heck, no!  You’ll also make a sweet treat that is perfect for grabbing out of the freezer and popping in the oven any time of the day! Voila!

In addition to making and tasting some of her all-star freezer dishes, she will discuss proper storage techniques, shelf life, and what does and doesn’t freeze well (freezer burn…a major no no). Want to know a bonus feature? Everyone will take home their freezer dishes, so please bring along a cooler.  (As with all of Katie’s classes, sustainable meats and as many healthy, organic products as possible will be used throughout the evening.) She’ll also cover her 8x8’ theory.  What’s that? Well, you have to sign up to find out!

You’ll leave this fun and informative 3-hour class full of valuable information needed to build up a well-stocked freezer. And, guess what? You’ll have 5 delicious dishes ready at the drop of a hat. Cooking has never been so easy (or fun), This is a great time-saving solution for all of you working moms and dads! Sign up today!

(Tasting & Take-Home Food)

Limited Hands On

Sun. 9/17/17    11:00-2:00 

(Hey, call us to book a private class for at least 15 and get your registration and meals FREE!) 

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

 

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

19 openings available

$195.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4598

Sun, Sep. 17, 2017 @ 5:00 PM
MIDWEST BBQ INSTITUTE: BRISKET BROKEN DOWN!
 

Let the “SmokeFest” begin….and let it be all about brisket! Join competition champion and accomplished chef, Richard McPeake (a/k/a Educator of ‘Que') as he shares his 35 years of extensive experience as a BBQ Pitmaster in this very special power-packed 2-1/2 hour staple class of our Midwest Barbecue Institute™ program.

You may think you know all there is to know about brisket, OR you may not know a darn thing, but ,in either case, we GUARANTEE this class to take you to a new high. (Hey! Even though we will be “smoking”, we aren’t talking about THAT kinda high!) He’ll cover all the basics and all the tricks, smoker types, fuels, wood, matching wood to beef, time, temp, developing a “smoke ring” and “bark”, how and when to apply a rub, how to use injections, trimming, muscle identification, how to make “burnt ends”, sauces, etc.

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

(Tasting)

Demonstration Class

 

Sun. 9/17/17   5:00-7:30

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

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

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

17 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4599

Tue, Sep. 19, 2017 @ 6:30 PM
SU-SU-SUSHI-O!!
 

Let’s learn how to make sushi!  One of our most popular classes will be taught this evening by Chef Yvette Hirang who will show us the fundamental skills needed to make the basic types of rolls and get you “rollin’” yourself with some hands-on action. 

We’ll also learn the basics 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!)

Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen! You’ll get to try your hand at making sushi as well and you’ll taste several types of sushi like Inside-out Roll, Spicy Tuna Roll, and California Roll!  You’re crazy if you think you can’t do it yourself! Note: This is a basic skills class for beginners.

(Tasting)

Hands On

 

Tue. 9/19/17   6:30-9:00 

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

 

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

20 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4601

Wed, Sep. 20, 2017 @ 6:30 PM
KICK-BUTT PARTY FARE
 

Tired of the serving the same old tired appetizers at your get-togethers? If the answer is yes, this is the class for you!

The secret of great home cooks and chefs everywhere is interesting recipes that include a great mixture of flavors and textures, and tonight’s instructor, Chef Jesse Vega, will show you how to do just that from a chef’s point of view. You’ll garner a powerhouse of cooking techniques from this delightful instructor like seasoning, pan-grilling, baking, frying, roasting and pan glazing – plus, presentation ideas that will make these dishes shine. 

Our “small plate” party food menu includes fabulous recipes like  Steak Satays over salted Yukon Gold Potatoes and Asparagus with a gorgeous balsamic glaze on top, Steak House Mushroom Caps stuffed with Blue Cheese and Grilled Baguette (sounds interesting!), a twist on ordinary Onion Rings (ok, they’ll be made with beer!), and more.

Whaddya' say? Let’s get this party started!

(Tasting)

Limited Hands On

 

Wed. 9/20/17   6:30-9:00 

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

 

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

20 openings available

$55.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4602

Thu, Sep. 21, 2017 @ 6:30 PM
GIRLIE GATHERING! "SHABBY CHIC" AND OTHER CREATIVE TABLE DESIGNS ON A DIME!
 

We’re going to have some big-time fun in this unique 'girls-only' class as we recycle, repurpose and reinvent beautiful Fall tablescape designs!

Here to inspire and educate is none other than Larry Wheeler, the “Director of Ambiance” at the Intercontinental Hotel on the Plaza. Larry is an excellent instructor of creative table design (Plus, he’s a hoot!), with a knack for using items that are easily found and making them into marvelous works of art. You know what I’m talking about…those items that are found at the “dollar store,” or in the back of your closet … all recycled and, perhaps “kitchy” things, that all us “penny pinchers” can afford … mis-matched silverware, wine bottles, autumn leaves, old Christmas lights, jars and bottles, tin cans, recycled greeting cards, old windows, chairs and shutters – you get the idea! He’ll show us creative, inventive ways to use “found” and “cheap-ass” items that will have your guests “oohing & ahhing” at your artistic abilities! Wait till you see what his creative mind can teach you to make out of ordinary items! 

Our CCKC chefs will also “play along” as they fill our dinner plates with repurposed leftovers.  (Just kidding.  We’ll enjoy a great dinner! We’re a culinary center, for goodness sake!) And, of course, you’ll go home with the recipes!

Food, fun, decorating tips, lots of humor, and hangin’ out with a fun group of like-minded “cheap” gals.… I didn’t mean it that way…I meant you were cost conscious. [insert smile] 

(Dinner)

Demonstration Class

 

Thu. 9/21/17   6:30-9:00 

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

 

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

20 openings available

$55.00

Larry Wheeler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4603

Fri, Sep. 22, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE: COOKING FOR COUPLES-DINNER IN BAJA
 

Join us for this special fun and interactive class for grilling “twosomes” featuring a Baja Tacos and some new twists on grilling. Seasoned grilling pro, Chef Richard McPeake (aka Educator of 'Que'), will focus on how to prepare some awesome recipes on your grill at home!

You and your sweetie will work in small groups and learn indirect and direct grilling using both gas and live fire grills as you create a variety of unusual Baja seafood tacos will take you straight to the Pacific coastline. Chef will share his secrets for high temperature grilling, handling and using hot peppers, how to make a quick and easy cream sauce, secrets to grilling using an indoor grill pan, outdoor grilling basics, “plancha” grilling tips, and lots more. 

We’ll concentrate on authentic Baja flavors as you learn to make Mango BBQ Mahi Tacos (A “New” twist on California Tacos!), Halibut Fish Tacos and homemadeGuacamole sauce (using an “avocado cutter”),  Blue Corn Salmon Tacos with Orange Habernero Sauce (whoa!) and Baha-Style Grilled Tilapia and Corn Salsa and Lime Crema.

(Tasting)

Limited Hands On

 

Fri. 9/22/17   6:30-9:00 

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

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

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

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

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

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

20 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4604

Sat, Sep. 23, 2017 @ 1:30 PM
LI'L KIDS: LET'S MAKE CINNAMON ROLLS!
 

Get those aprons on and grab your li’l chef (ages 5-8)! We’re up to our ears in cinnamon and sugar and flour and butter as we turn into pastry chef teams! Today, we’re going to learn to make cinnamon rolls from scratch — TOGETHER!

All four hands will be mixing, kneading, shaping and sprinkling as we learn real baking tricks and techniques alongside culinary instructor, Laura Thomsen.  For added fun, we’ll add some extra dough to turn your batch of take-home cinnamon rolls into fun, edible shapes! Bake your batch the next morning and share your talents with the rest of the family (or not!)

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

Hands On

 

Sat. 9/23/17   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 requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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

 

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

8 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4605

Sat, Sep. 23, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE EXQUISITE FLAVORS OF CALIFORNIA WINE COUNTRY
 

With herbs and vegetables growing on doorsteps throughout California practically year-round, it is no wonder that California cuisine is ingredient-driven, emphasizing natural goodness, fresh fruits and vegetables, simplicity, and locality. The birth of artisanal cheese, breads and olive oils and the emergence of world class wines have inspired cooks to paint with a very broad palette.

Tonight, seasoned culinary instructor and Master Chef, Jason Bowers, will pay homage to the cuisine of California wine country. He’s designed a menu that will show why California cuisine arguably qualifies as the essence of modern American cooking.

Get ready for elegant dishes such as Pine Nut & Herb Crusted Red Snapper with a classy salad centered round an Heirloom Tomato Gastrique and pineapple.  The main course this evening will be Rack of Lamb with Chevre Demi Glace served alongside Roasted Yukons in a Garlic and Scallion Oil and a Balsamic Fennel & Leek Compote. As if that’s not enough, we’ll end with Jason’s version of Chocolate Flourless Cake with Vanilla Anglaise. 

You’ll get to help a bit with dinner too.  Whew!

(Dinner)

Limited Hands On

 

Sat. 9/23/17   6:30-9:00 

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

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

 

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

20 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4606

Sat, Sep. 23, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CURRY FLURRY-FAVORITE INDIAN CLASSICS
 

The curry will be flyin’ in our kitchen this evening (along with all kinds of other tantalizing Indian spices!). Chef Sandy DiGiovanni loves Indian cuisine and can hardly wait to show us how to make these favorite Indian classics, brimming with tantalizing tastes and fragrant aromas. It may sound dauntingly impossible but it’s not! Sandy will break it all down into “bite-size” morsels of culinary education so that you can learn, step-by-step, how to prepare these treasures. 

You’ll practice knife skills, learn essential techniques and explore a variety of cooking methods … all excellent building blocks to help you take home that “I can do it attitude!” Don’t be intimidated … it’s easier than you think!

We’ll start with Aloo Baigan and a Cardamom Shake, then, it’s on to the famous Chicken Tikka Masala with Cucumber Raita, Marsala Dal, and more.  All of these babies have a “knock-your-socks-off” flavor profile! No Indian meal (or class!) is complete without bread and no bread complements Indian cuisine better than Naan, a traditional flatbread that is utterly delicious!

(Dinner) 

Limited Hands On

Sat. 9/23/17   6:30-9:00 

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

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

 

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


14 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4608

Sun, Sep. 24, 2017 @ 11:00 AM
THE ART OF ROLLED FONDANT
 

This class is for all you “cake-decorating fools” out there … and, you know who you are! Learning the versatile art of rolled fondant is an important step for anyone who is serious about cake decorating.  After this class, you’ll have the art, well, “under your belt”, because you will have learned from a very talented cake decorator, Kay Maier, as she walks you through all the basics of making and working with fondant.

You’ll start by learning a tried-and-true recipe for homemade Marshmallow Fondant, ‘cause that store-bought stuff can get expensive! (And, we’re a cooking school, for heaven’s sake!)  She’ll then teach the correct way to roll out the fondant and cover a cake with it. We learn best by doing, so we'll continue with our rolling theme as you roll up your sleeves, roll out the fondant, and get some actual experience as we cover our very own take-home cake.

Next, we’ll color the remaining fondant and learn (and practice) some of the finishing touches like different trims, how to use cutters and other fondant tools, and how to make loops and bows that you can use to turn that special cake into a one-of-a-kind work of art.

(Snacks & Take-Home Mini-Cake)

Hands On

 

Sun. 9/24/17   11:00-1:30 

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

20 openings available

$60.00

Kay Maier

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4607

Sun, Sep. 24, 2017 @ 12:00 PM
LEFTOVER MAKEOVER
 

Turn your leftovers into new meals for the entire week! Tired of wasting food or throwing it out before you can use it all?   Culinary instructor, Veronica Worley,  will show you how easy it is to make one dish on the weekend and use the leftovers to create different meals for the rest of the week!  She'll walk you through several meal plans.  This informative class is stuffed with great little tips to help you save time, money and frustration in your weekly meal planning! 

Veronica will work through easy schmeasy recipes that can turn into gems like Taco Soup and Green Beans, Ham and Potatoes, plus more ideas to make on your own later! You’ll leave with shopping lists, meal plans…and comfort in knowing you just found more time in your busy week! You'll get to help with some of the cooking today, too!

(Tasting)

Limited Hands On

 

Sun. 9/24/17   12:00-2:30 

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

19 openings available

$50.00

Veronica Worley

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4609

Mon, Sep. 25, 2017 @ 6:30 PM
COOKWELL! GLUTEN-CONSCIOUS COOKING
 

Today’s class is for anyone who’s curious about living a “low gluten” or “gluten-free” lifestyle, or those who’ve been living this lifestyle and are interested in learning new recipes to add to their culinary arsenal.

More and more people are discovering that their physical ailments are a direct result of cooking with wheat, oats, barley or rye. Some people think that living a gluten-conscious lifestyle means sacrificing flavor, and that is simply not true. And, we have an expert in the house to prove it.

In addition to teaching you incredible recipes, experienced culinary instructor and healthy-cooking expert, Katie Newell, is in our kitchen armed with answers to many of your burning questions regarding a gluten-conscious diet. She’ll share important information about where gluten is hidden in your food, and the tricks and tips to avoid it, including ordering at restaurants where hidden gluten in food runs rampant. 

Today’s flavor-filled gluten-conscious menu consists of Shrimp Pad Thai (yes, you CAN have noodles!), “Breaded” Lemon Piccata, and a fresh Ginger-Peach Chicken with Creamy Eggplant Lentils. And, don’t worry, you can still enjoy a sweet treat at the end of your meals, so Katie is going to show you a fabulous “secret” gluten-conscious dessert that your whole family will adore. 

Youll be in good hands with Katie as your teacher she breaks the recipes down in bite-size, easy-to-understand morsels and explains everything so well that even the most inexperienced cook will walk away with much gained insight and the confidence to recreate these dishes at home. Youll learn all the methods and techniques so you can recreate everything in your own kitchen successfully! Bring your questions and come prepared to learn how to cook for your loved ones.

(Tasting)

Limited Hands On

 

Mon. 9/25/17  6:30-9:00 

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

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

 

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

17 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4610

Mon, Sep. 25, 2017 @ 6:30 PM
UNDERSTANDING BORDEAUX WINES
 

Some of the world’s finest wines are composed of varietal blends. Illustrious and complex, Bordeaux wines, made famous by this region of France, are among the world’s most collectible and age-worthy wines.  The goal of tonight’s wine lesson will help you get an understanding of the singular world of Bordeaux wines. It will also get you a little more comfortable in this section of your local wine shop or when ordering off of a wine list.


While there are both red and white Bordeaux, the name is primarily associated with the red wine blend.  Let’s sip, swirl, taste and learn the basics about Bordeaux wines. Which blends to choose with your meal….and why.   And, get to know the important appellations and producers. You’ll learn as an expert wine aficionado, Brent Grider, Beverage Manager and Sommelier for KC’s newest restaurant, Stock Hill, discusses this diverse wine.  


We’ll serve CCKC French-inspired “small plate” appetizers for you to enjoy as you mingle and sample different wine selections that range from delicious to delectable while Brent discusses this interesting wine.


(Wine Tasting & Appetizers) 


Demonstration Class

 

Mon. 9/25/17   6:30-9:00 

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

 

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

18 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4611

Wed, Sep. 27, 2017 @ 6:30 PM
OUTSTANDING CHICKEN DISHES FROM AROUND THE WORLD...AND THEY'RE ONE-POT TO BOOT!
 

Could there be anything simpler than a one-pot dinner?  We don’t think so, either…..especially when it includes chicken.

Poultry is a staple in many households, and even though there are a million ways to prepare it, most folks end up using the same old recipes…..again, and again. That ends tonight as Chef Richard McPeake walks you through the steps to prepare fabulous one-pot chicken recipes that will come together in a snap.

This informative class will cover lots of fundamentals, plus some great recipes, too.  Get ready to learn culinary skills such as how to use a chef knife, how to fabricate chicken using poultry shears and seaming it into an 8-inch cut, the proper way to remove the backbone, how to utilize the cuts, plus a braising method that builds a flavor foundation by using aromatics. Wow! Once you have the basics down you can apply them to all kinds of variations on your favorite one-pot chicken meals. 

You’ll get lots of hands on time alongside chef as you practice what you’ve learned by preparing Chicken with 40 Cloves, and the ultimate one-pot meal, and Chicken Cacciatore. Both of these one-pot wonders make excellent weekday suppers because we know how super busy you are … especially this time of year! (Just think of the great make-ahead opportunities here PLUS … let’s talk leftovers!!!)   

These are simple culinary gems that your family and friends will rave about, and … BONUS! … clean-up is a breeze because, well, there is only ONE pot!

(Tasting)

Hands On

 

Wed. 9/27/17   6:30-9:00 

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

 

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

20 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4612

Fri, Sep. 29, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE CATCH OF THE DAY
 

It’s Friday night…so let’s have a whale of good time learning all about the fundamentals of fish cookery…and getting our hands in on the action, too. Isn’t it about time you learned how to cook fish properly? 

Tonight, you’ll receive an ocean of information from an accomplished culinary instructor with mad cooking skills, Chef Jesse Vega. He’ll cover everything from fish identification to the various cuts, buying rules, fresh versus frozen, handling techniques, safety considerations, storage essentials, cleaning, prepping procedures, cutting techniques including cutting of a whole fish and handling of the fillets,  cooking temperatures, and the four  basic cooking methods applicable  to fish and seafood—baking, steaming, pan-frying and grilling. He’ll also share his tips to make your way around the fish department at the store as well as how to cook your fish once you get it home. 

These fishy fundamentals will be taught as Chef Jesse teaches you how to make a variety of mouthwatering recipes.  He’ll start with a Hawaiian classic Ahi Tuna Poke for your appetizer, then move on to demonstrate sautéing techniques as he prepares Sautéed Tilapia with a most excellent Rusty Nail Cream Sauce.  From there, you’ll learn the proper way to sear Salmon, and more.  

In addition to our fish dishes, you’ll learn some interesting sides that pair well with tonight’s menu – Pasta with a Cajun Cream Sauce, Curry Rice Pilaf and Anise & Ginger Carrots. 

You’ll get some cooking time next to this fun and engaging chef, too. A very informative class and a must for all those serious about cooking with fish.

(Tasting)

Limited Hands On

 

Fri. 9/29/17   6:30-9:00 

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

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

 

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

20 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4613

Sat, Sep. 30, 2017 @ 10:00 AM
ARTISANAL BREADMAKING: FRENCH COUNTRY BOULE AND PAIN A L'ACIENNE
 

The seasons are changing, which means it’s the perfect time to fire up the oven and do some baking! Let’s do it together today with our “coolest” baking instructor, Paul McCool (see what we did there?!).

Paul’s love for baking has spanned the globe. Literally! He’s baked his way across the world from here to South Africa!  He’ll share his talents and time with us today as he teaches us how to make, and bake, beautiful artisanal breads from France!

We’ll start today's 3-hour class off with French Country Boule, complete with a surprise ingredient that will enhance it’s rustic flavor! Then you’ll dust yourself off and roll up your sleeves to create Pain a l’Ancienne, new-world style baguettes, that are big on flavor (and certainly won’t be a pain to make)!  

Throughout class we’ll learn essential skills that we can apply to our future baking endeavors including measuring, mixing, kneading, fermenting, shaping, and baking.  Heck you may even leave with an accent! Parles-tu français?

(Tasting & Take-Home Dough) 

Hands On

Sat. 9/30/17   10:00-1:00 

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

18 openings available

$55.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4614

Sat, Sep. 30, 2017 @ 1:30 PM
TINY TOTS: TINY MEXICAN FIESTA
 

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.

We’ll start off the class with a taste of some mini Quesadillas. Then, the hands-on cooking fun begins are Susy teaches the kids how to make sassy Salsa, Guacamole (with Tortilla Chips of course!), delicious Mini Tostadas & Mini Tacos and for dessert, we’ll turn boring white cupcakes into a moist and delicious Tres Leches cupcakes!  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!  

(Lunch)

Hands On

 

Sat. 9/30/17   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 requests a phone number where you can be reached during the class if necessary, and names of any additional people who are authorized to pick up the child after class.  Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  For safety reasons, we also recommend that students under 18 wear close-toed shoes, long pants and have long hair pulled back.

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

 

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

9 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4615

Sun, Oct. 1, 2017 @ 10:00 AM
MIDWEST BBQ INSTITUTE: THE SECRETS TO A PERFECT STEAK-INCLUDING THE SOUS VIDE TECHNIQUE
 

Preparing a great steak isn’t just about following a recipe, it’s about techniques. Today, Award-Winning BBQ Guru, Bruce Campbell, will bust many of the myths as he shares his tips and secrets to achieving the perfect steak….every time.  He’ll cover basic skills that are needed when choosing your steak like grades, aging, when (and when not) to splurge on Prime, cattle breeds, hormones and antibiotics, fresh vs. frozen, plus a discussion on grass vs. corn-fed beef. 

And, that’s not all…..you’ll also explore the magic of tenderizing to achieve a juicy steak as he teaches you to make Grilled Flank Steak with NYC Steakhouse Marinade. 

Since different steaks lend themselves to different preparations, you’ll learn essential techniques for grilling steaks such as direct heat vs. indirect heat, setting up the correct heat zones, types of coal to use, how to tell gauge when they’re done, as well as a dandy technique used to make a mouthwatering Reverse Smoked Herb Rubbed Ribeye with homemade Steak Butter. Yum.

Finally, Bruce will teach a lesson on preparing steaks using the trendy Sous Vide technique (Sous what? You’ll see.). He’ll explore how to season, use vac pacs, heated water bath, how to caramelize and serve steaks made with this interesting method as you learn to make Sous Vide Tenderloin with a beautiful Béarnaise Sauce.Trust us, this easy method will save you some real time in the kitchen!

Get ready to take lots of notes……this class will take your steak-cooking skills to the next level!

(Tasting)

Demonstration Class

 

Sun. 10/1/17   10:00-12:30 

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

18 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Oct. 2, 2017 @ 6:30 PM
PRO SERIES II (DAY 1-SMALL PLATES & APPETIZERS)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

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

 

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.)

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4616

Thu, Oct. 5, 2017 @ 6:30 PM
GIRLIE GATHERING! 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 CCKC, so be prepared for something different, and something REALLY fun!  The one and only Bruce Campbell, an award-winning BBQ Pro, hosts this interactive “Grills Gone Wild” event!

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

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

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

(Dinner)

Hands On

Thu. 10/5/17   6:30-9:00 

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

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

 

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

20 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4617

Fri, Oct. 6, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! "TWO IF BY SEA" - COUPLES COOK UPSCALE SURF & TURF
 

Join us for a fun night of hands-on cooking as you and your honey work with small groups under the tutelage of Executive Chef Richard McPeake and learn cooking fundamentals that you'll use to cook fancy-schmancy surf & turf dishes.

We’ll start with a new twist on a legend – a Grilled Caesar Salad with Parmesan Tuiles.  Then, we will learn about pan-searing as we make Burgundy Rubbed Tenderloin Medallions with Roasted Asparagus.  Not to be outdone, of course, by a lesson in butter poaching seafood with Thyme Butter Poached Scallops served with a Risotto Milanese. If that doesn’t woo you, then think about a quick lesson in homemade ice cream-making as we craft a smoooooth Balsamic Vanilla Bean Ice Cream. Let's do this! 

(Dinner)

Hands On 

Fri. 10/6/17   6:30-9:00 

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

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

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

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

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

12 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4618

Sat, Oct. 7, 2017 @ 10:00 AM
COOKWELL! FEEDING YOUR FAMILY-FAVORITE FALL RECIPES
 

Life is busy, and anyone with a family knows that Fall is one of the most hectic times of the year. Finding a spare minute to prepare meals can be a struggle. So, let’s let an expert culinary instructor, Katie Newell, show us how to get ahead of the kitchen chaos with a few belly-warming recipes that come together in a snap.

All of today's recipes represent Katie’s favorite recipes that were designed specifically by her!  She’ll walk you through dishes like a savory Chicken, Cashew and Chickpea Curry, a comforting Sausage and Lentil Stew, and nothing screams Fall like pumpkin, so she’ll teach you one of her family’s favorite dishes, Pumpkin Lasagna.  Wha-What?  Kids and adults will love this one! In addition, Katie will share a very special fall dessert to satisfy your sweet tooth on a cool Fall day. You’ll get some cooking time alongside Katie, too. Et voila!

(Tasting)

Limited Hands On

 

Sat. 10/7/17  10:00-12:30 

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

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

 

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

20 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4619

Sat, Oct. 7, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! WEEKEND IN ITALY
 

Spending time in Italy conjures up images of rolling hills and beautiful countryside, huge plates of pasta, incredibly fresh sauces, and lots of garlic bread. Tonight, Chef Jesse Vega will show you how to recreate some of Italy’s most iconic dishes.

We’ll begin with a colorful composed salad with Chef Jesse’s homemade Italian Dressing. Next, you’ll learn to make Spaghetti with fresh Meatballs that will be topped with an authentic Tomato Sugo.  We’ll move on to our sides as we learn Broccoli Garlic Olive Oil Sauce and Garlic Butter Spread that we’ll use to make crunchy Garlic Toast.  We’ll end our evening the Italian way, enjoying a decadent Chocolate Tartufo, a piece of heaven on earth. And, of course, there will be wine.  Duh. 

You’ll tie on an apron and help Chef Jesse prepare some of this glorious meal. Mangia! 

(Dinner)

Limited Hands On

 

Sat. 10/7/17   6:30-9:00

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

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

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

20 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4620

Sun, Oct. 8, 2017 @ 11:00 AM
JUNIOR CHEFS ACADEMY: CHOP TO THE TOP! COOKING CLASS & COMPETITION
 

Kids (ages 9-14), need to get themselves to the Culinary Center of Kansas City® for a fun day of cooking instruction and the opportunity to compete and chop their way to the top and earn the title CCKC Foodie “Celebrity” For The Day! This interactive cooking class is all about using their imagination in the kitchen as kids learn cutting edge culinary skills that they’ll put to the test in their quest for the gold.

It's "lights, camera, cooking!" as one of our most engaging instructors, Margo Mikkelson, starts off the class by demonstrating cooking techniques like deboning meat, creating a paillard (Uh, huh …they’re gonna learn a fancy French technique!), sautéing, knife skills, and more.

Then, it’s time for the kids to get their creative juices flowing as they divide out into individual work stations filled with veggies, stocks, herbs and spices that they’ll use to create their own custom dishes as they get a chance to practice their newfound chopping, sautéing, knife and paillard skills. Yep, kids will get a chance to grab a meat mallet to pound and flatten a chicken breast. (What kid wouldn’t love permission to whack a chicken? I’m just sayin'…) as they make not only an entrée and a dish, but a personalized dessert that starts with….well, pound cake! (I’m seeing a pattern here.) When they’re finished, we’ll judge them, and find out who will take home the medals. 

Don’t worry, everyone wins here because they’ll each be taking home a sample of their chicken dish entry to show off to their family. An interactive, extremely fun cooking class that you don’t want to miss!

(Tasting)

Hands On

 

Sun. 10/8/17    11:00-2:00 

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

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

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

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

 

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

23 openings available

$75.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4622

Mon, Oct. 9, 2017 @ 6:30 PM
COOKWELL! HOW TO MAKE BONE BROTH (IN AN INSTA POT) & WHY IT'S SO GOOD FOR YOU!
 

Have you ever had really delicious soup and wondered how the person who made it can get it to taste so good?  The answer to the mystery question is they use really awesome bone broth, and we have the perfect instructor to teach you all about it. 

Jackie Caldwell is an experienced culinary instructor, and understands better than others because she has lived the concept of healing yourself with food. Tonight, she will walk you through some easy and quick steps to make your own bone broth (just 90 minutes!) so you can have it on hand to add to your soups, or just to drink for good health.  There are so many reasons to incorporate bone broth into your diet!  It’s healing, packed with collagen and is an anti-inflammatory food.  Come to class and learn the health benefits of adding bone broth into your daily diet.

We’ll get busy in the kitchen as Jackie shows you how to use beef broth in two satisfying, wonderful soups – a comforting Beef Vegetable Soup and a non-dairy Creamy Celery Root Soup, that uses an unexpected ingredient for creaminess.  Both delicious soups will warm your belly and make incredible additions to your Fall menus. 

That’s not all! As an extra bonus, you’ll also learn to make Jackie’s homemade Grain-Free Focaccia Bread - perfect for dipping in your soups! You’ll get some cooking time with Jackie too!

(Tasting)

Limited Hands On

 

Mon. 10/9/17   6:30-9:00 

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

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

 

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

20 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Oct. 9, 2017 @ 6:30 PM
PRO SERIES II (DAY 2-SALADS)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

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

 

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.)

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4623

Wed, Oct. 11, 2017 @ 6:30 PM
LESSONS IN PAN SAUCES & SEARING
 

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

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

(Tasting)

Hands On

 

Wed. 10/11/17   6:30-9:00   

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

 

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

20 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4624

Fri, Oct. 13, 2017 @ 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 sip on wine and learn rice cooking techniques, hand rolling fundamentals, how to select the right ingredients such as wasabi and pickled ginger, where to buy sushi-grade fish, what terms like “Temaki” and “Maki” mean, and more. 

After we learn the basics, we’ll get your hands in the action as you “design our own sushi” and play around with various combinations of ingredients.

Sushi always delivers on flavor and fun…..let’s get our sushi on! Oishii! (That means “yummy” in Japanese!)

(Tasting)

Hands On 

Fri. 10/13/17   6:30-9:00 

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

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

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

20 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4625

Fri, Oct. 13, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! ALOHA! HAWAI'I! (OOH! WOW! A LU'AU!)
 

Hawai’i represents a unique experience in the world of food, a place where American, Asian, Pacific and European traditions fuse in an East-West marriage that is distinctive. The lu’au is a traditional feast of celebration in Hawai’i commemorating such events as marriages and births and in ancient Hawai’i, this feast would thank the gods and guardian spirits for their ever-present help.

While we won’t have the traditional “kalua pua’a” (a whole roasted pig) or “poi” (thick gray paste pounded from the root of the taro plant), tonight’s instructor, Chef Jason Bowers, has designed a menu highlighting a few of his favorite foods of this exotic island.

We’ll start with a fresh Taro Root Salad following by Ahi Tuna Poke and Avocado-Pineapple Slaw. Then move on to a heavenly entrée of Red Snapper with a Pine Nut Herb Crust served with an Heirloom Tomato Gastrique. For dessert, we’ll give a salute to one of Hawaii’s native fruits as we learn to make Coconut Macaroons with Chocolate garnish which will, of course, be served with Kona Coffee.

When the meal is “pau” (finished), we’ll sit back, listen to the ukuleles and enjoy the “mele” (song) and hula that is essential to every feast of celebration. (Okay, so we won’t have hula dancers, but we will have a grass skirt for those of you so inclined!)

(Dinner)

Limited Hands On

 

Fri. 10/13/17   6:30-9:00 

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

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

 

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

20 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4626

Sat, Oct. 14, 2017 @ 10:00 AM
OUTSTANDING COFFEE CAKES
 

Outstanding Coffee Cakes  

We’re not talking your everyday Bisquick coffee cake here folks.  We’re going to learn breadmaking fundamentals that relate to the real deal and have these babies in our arsenal for those weekend guests, lake visits and brunches.  Everybody likes a cinnamon roll and everybody likes coffeecake.  Imagine putting the two together in one pan!  Find out how this treat stacks up (that’s a hint) with your favorite coffee or tea.  The gooey goodness doesn’t stop there, though.  Babka, that classic “looks-complicated-but-really -isn’t” Old World bread is on the morning’s agenda, too.  You will make a chocolate version for class and—bonus!—get tips to adapt this versatile bread for other flavor combinations.  Paul McCool, our in-house “bread head,” will walk you through every step of mixing, kneading, fermenting, shaping, and baking so that you can make these beauties over and over again on your own.  One of the breads will be baked in class and you will take dough for the other bread to shape and bake at home.  Just imagine how good your kitchen will smell! (Tasting & Take-Home Dough)

HO

 

Sat. 10/14/17 10:00- 1:00 $55

20 openings available

$55.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4627

Sat, Oct. 14, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MANGIA! MANGIA!
 

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!

You’ll 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 Bitter Greens Insalata with Arugula in a Red Wine Vinaigrette, Sugo (or sauce), Meatball-Stuffed Rigatoni, and Braciolini. 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 her Nonni’s Cannoli.  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!

(Tasting) 

Limited Hands On

Sat. 10/14/17    6:30-9:00 

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

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

 

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

20 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4628

Sun, Oct. 15, 2017 @ 10:00 AM
CAKE DECORATING 101
 

Want to give the boot to those store-bought cakes and learn how to do it yourself?  We thought so!  Learn the fundamentals of cake decorating from an experienced pastry chef, Chef Kris Koehler.  Chef Kris is one of our newest instructors, but she’s no slouch in the handmade and hand-decorated cake department. I’m just sayin’.   She knows a thing or two (or three!) about the subject!

In today’s introductory class on cake decorating, she’ll explore some basics about cakes like cooling and prepping. Then, it’s all about the decorating as she discusses leveling, the importance of “crumb-coating,” decorator bags, icing, tips, equipment, making stars and zig-zags and drop flowers, etc.  Everything you need to know to make your cake decorating a breeze! Say goodbye to grocery store cakes!

(Tasting)

Demonstration Class

 

Sun. 10/15/17    10:00-12:30 

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

19 openings available

$60.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4629

Sun, Oct. 15, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PERFECT BISCUITS & SCONES (ADULT/CHILD OPTION)
 

Heads up, kids (ages 9-14)! We’re firing up the ovens and digging out the rolling pins for a fun-filled morning of baking. Culinary instructor, Laura Thomsen (we call her LT!), 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 hands-on class, you’ll discover baking secrets and shortcuts that’ll be used again and again in your own kitchen. Working alongside LT, 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. Plus, we’ll experiment with different variations of add-ins so that you can use these same recipes over and over, yet keep it new and fresh every time! 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!

(Note: Adults are welcome to sign up for a seat in this class with your Junior Chef. Please indicate this when registering.)  

 (Tasting & Take-Home Baked Scones)

Hands On

 

Sun. 10/15/17   10:00-1:00 

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

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

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

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

 

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

17 openings available

$50.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4590

Sun, Oct. 15, 2017 @ 6:30 PM
KNIFE SKILLS 101
 

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

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

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

(Snacks) 

Hands On 

Sun. 10/15/17   6:30-9:00 

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

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

20 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4630

Mon, Oct. 16, 2017 @ 6:30 PM
COOK ONCE, EAT THE WHOLE WEEK!
 

Want to reduce the stress and hassle of cooking during the week but still stick to a healthy eating plan? Or reduce the temptation of hitting the drive through or the expensive restaurant delivery? If it sounds unbelievable to think that you could get a handle on an entire week’s worth of dinners by just cooking once, well, think again!

Tonight’s instructor, Lauren Lane, will guide you through this informative class using a step-by-step process that will put a stop to that last-minute dinner frenzy.  It just takes a little planning, for heaven’s sake. 

Lauren will show you how to spend a little extra time on one night of the week to get organized and prep your meals for the week ahead which will allow you to save some serious time and stress on busy nights. She’ll set you up for success by getting your week off to a running start and then show you how to end with a satisfying finish!  

You will learn how to prep your meals for her 5-dinner meal plan, plus lists to organize your shopping (aka hunting and gathering skills) that you’ll use to create meals that will build on each other throughout the week. Then, you’ll help Lauren prepare some of tonight’s tasty recipes: Roasted Chicken and Root Vegetables, a satisfying baked pasta dish, silky Butternut Cumin Soup (Yum!) a delicious Tex-Mex recipe, and finally, a super-simple Stir-Fry.  Oh yeah, you’ll take home the recipes for these gems, too!

Throughout class, Lauren will also provide convenient tips for snacks, lunches, and quick, healthy breakfasts to use throughout the week. You’re welcome. 

(Tasting)

Limited Hands On 

Mon. 10/16/17   6:30-9:00 

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

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

20 openings available

$50.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Oct. 16, 2017 @ 6:30 PM
PRO SERIES II (DAY 3-PASTA)
 

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 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

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

 

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.)

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4631

Wed, Oct. 18, 2017 @ 6:30 PM
A SPANISH DINNER PARTY - PERFECT PAELLA!
 

It’s back! That rustic centuries-old Spanish dish, that classic one-dish meal, that impressive spectacle known as Paella has reemerged as the ultimate party food. Whether you’re planning a casual summer patio party or a big family celebration, Paella is the perfect choice because it’s a lavish meal in a single pan that can serve 10, 50 or 100.

Tonight, we’ll start off with a Roasted Vegetable Salad. Then, we’ll dive in and learn how to make the traditional Chiringuito Seafood Paella from someone who really knows how to use the aromatic mixtures of rice, meats, and spices which add the “flare” to Spanish dishes like Paella.

Professional culinary instructor, Chef Richard McPeake, makes a mean Paella and he’s going to take you step-by-step through the process of creating this fabulous dish, starting with Sofrito, a sautéed mixture of onions, peppers, garlic and tomato that add so much flavor to this incredible dish. We’ll learn how to make Paella’s unmistakable saffron-scented rice and how to develop layers of flavor to take this dish into the realm of “oh-my-gosh” goodness.

 And, speaking of goodness, Chef will share a great variation of the recipe as he shows you how to make his delicious (and more economical) version of the classic paella – and this one is made on the grill! Whoa! We love choices!

We also love dessert, too, so how ‘bout we have some of that, too! Chef will teach us how to make Spanish Flan with Caramel Sauce, a classic light dessert that is the perfect finale for our Paella Party!

Along the way, you’ll get some hands-on cooking time with Chef, as well.  If I were you, I wouldn’t miss this one!

(Tasting) 

Limited Hands On

 

Wed. 10/18/17   6:30-9:00  

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

 

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

19 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4632

Sat, Oct. 21, 2017 @ 10:00 AM
TINY TOTS: A JUNGLE COOKING SAFARI
 

It’s been crazy around here ever since that mischievous monkey, Curious George, got into our kitchen and hid all the bananas! Now all the animals want attention and we’d better give it to them or we’ll have a stampede on our hands!

We’re calling all tiny tot chefs (ages 2-4) and their adult cooking partners to join us in our kitchen for a fun day to play and learn with “animals” as we roll out some sugar cookie dough and cut out some alligator, giraffe and monkey cookies. We’ll bake them and then decorate them with colorful icing and lots of sprinkles and candies. It’s not all about sweet treats today though … we’ll learn to make Cheesy Animal Snacks out of ham and, you guessed it … cheese!

What a great way to spend time with your child, grandchild, niece or nephew– in our kitchen, cooking together and creating wonderful memories. We want to help your budding chef starts on the road to learning important kitchen and life skills. Here, they’ll learn to follow instructions as they roll the dough, ice the cookies, and make a palm tree out of a pretzel and some edible leaves (really!). They’ll also learn how rewarding it is to eat something they’ve made with their own two hands!

We keep it simple, engaging and interactive so nobody nods off or gets bored. It’s a great opportunity to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand.

(Tasting & Take-Home Cookies)

Hands On

 

Sat. 10/21/17   10:00-12:00

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

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

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

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

 

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

8 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4633

Sat, Oct. 21, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DINNER IN SONOMA VALLEY WINE COUNTRY
 

In California wine country, the food is as important as the wine! And, here is our chance to share some of our favorite recipes from this elegant region. Prepare to be impressed!

One of our newest instructors, Chef Jason Bowers, is ready to walk you through some fabulous recipes that will transport you to straight to wine country.  Listen to these dishes that you’ll get to try  (and get a little hands on with one as well!):  Baby Mache, Watercress and Red Oak Lettuce Salad with Haricot Verts in a Shallot-Thyme Butter dressed with a Champagne Caramel Vinaigrette, Crispy Shallots and Maytag Blue Cheese.  And, that’s just the first one!  How about Smoked Muscovy Duck Breast with Shallot-Sage and Balsamic Compote, Black Mission Fig and Humbolt Fog Goat Cheese Timbale and a Chauteau Monet Reduction.  What?  I’m dyin’ here!  Dessert will be a Spiced Chocolate Cake with Vanilla Bean Ice Cream covered with Chocolate Espresso Sauce.  Holy Cow. See you in the valley!

(Dinner)

Limited Hands On

 

Sat. 10/21/17   6:30-9:00 

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

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

 

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

20 openings available

$75.00

Jason Bowers

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4634

Sat, Oct. 21, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! BANG BANG IN BANGKOK! LEARN TO COOK THAI!
 

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 Bang Bang Shrimp, Spring Rolls, and a delicious 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!

(Dinner) 

Limited Hands On

 

Sat. 10/21/17   6:30-9:00 

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

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

 

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

20 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4635

Sun, Oct. 22, 2017 @ 10:00 AM
COOKWELL! VEGAN FOR EVERYBODY
 

Yes, you heard me……..for everybody!  Even you! Whatever beliefs you may have on this trending cuisine, it’s popularity is growing at lightning speed and, tonight, you’ll learn what all the buzz is about!

We invite you to join an experienced chef, Molly Flynn, for and informative and fun an exploration into the vegan kitchen.  You might just be pleasantly surprised to discover the variety of rich and tasty dishes you will be able to savor using grains, legumes, nuts, oh, and veggies!  See, it isn’t just about veggies!

Chef Molly will teach some basic culinary skills as she walks you through some incredibly delicious plant-based recipes. Because we learn best when we practice what you’ve learned, you’ll tie on an apron and help with some of the prep and cooking, too! 

You’ll learn to make a versatile a hearty Shepherd’s Pie, a colorful Superfoods Salad, Eggplant Crunch Burgers (trust me, you’re gonna love this healthy burger alternative), and a comforting Kale and White Bean Soup where you’ll get to learn and practice basic knife skills as you help prep and prepare some of tonight’s dishes alongside Chef Molly.  Plus, you’ll take home the recipes for these gems so you can to incorporate them in your own kitchen on your quest for a healthier lifestyle.

Who says plant-based foods can’t taste great! Try it…..you’ll like it! Promise.

(Tasting)

Limited Hands On

 

Sun. 10/22/17   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 plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together.  Thank you!

14 openings available

$60.00

Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4637

Sun, Oct. 22, 2017 @ 6:30 PM
THE OLD-SCHOOL ITALIAN TABLE
 

Chef Jesse Vega’s love of food and family is contagious and tonight he’s spreading “Old-School Italian” flare throughout our kitchen.  

In this special class, it’s all about authentic classic Italian food as Chef Jesse demonstrates fundamental culinary techniques like knife skills, whisking, sautéing, and more and teaches you how to make Italian favorites such as Roasted Radacchio and Asparagus Salad, the ever popular Chicken Spiedini with Amogio Sauce, and Pasta con Broccoli Alfredo, Grilled Beef with a Garlic Anchovy Butter Sauce to die for.  He’ll round out our Italian feast with Roasted Vesuvio Potatoes – and a fan-favorite Strawberries Zabaglione for dessert.

You’ll get to tie on an apron and help Chef Jesse prepare some of these fabulous recipes, too. These hearty, old-world dishes are delicious and filling … satisfying for body and soul. It’s probably what you’re craving – even though you might know it! So don’t “fuggeddaboutit” … register for this class early!

(Dinner)

Limited Hands On

Sun. 10/22/17    6:30-9:00 

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

 

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

20 openings available

$65.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4638

Mon, Oct. 23, 2017 @ 11:00 AM
FREEZER MAGIC!...FEATURING TAKE-HOME "SUPER-CHARGED FLAVOR" DISHES
 

“What’s for dinner?” — It’s the question that every home cook fears the most.  But how in the world do you prepare homestyle dishes for your family when you can't even find time to go grocery shopping?  Let us help!

One of the easiest ways to avoid the drive-thru is to have a freezer stocked with family favorites.  Imagine a fully equipped kitchen where you can prepare 5 make-ahead and freezable dishes in a mere 3 hours …..and have a whopping good time doing it. Now there’s an idea that should get your whisk a whippin’! We do the shopping and the prep work — you just show up. And you won’t even have to clean up your kitchen when you’re finished?  Yeehaw! 

Today, a menu planning pro, and real food advocate, Katie Newell, will teach you her top tricks and tips for creating a little magic in your kitchen as you learn tasty dishes that freeze well, and taste great!  And here’s the best news…you’ll be making and taking home 5 dishes (most will feed a family of 4) with you!

First, Katie will teach you basic culinary skills as she teaches recipes like Black Bean & Quinoa chili, a hearty Enchilada Pie, savory Pozole Stew and a simple Broccoli Salad.  Then, you’ll break down to work stations and practice what you’ve learned as you get busy making these recipes yourself.