REZCLICK ONLINE RESERVATION SOFTWARE




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

Powered by Online Reservation System Software Online Reservation Software


Search/Filter
Description:
Month:
Location:
Instructor:
 
Event/Date Description Openings/Price/Location
4214

Wed, Feb. 22, 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. 2/22/17   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!

0 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4217

Thu, Feb. 23, 2017 @ 6:30 PM
GIRLS NIGHT OUT! BABES PARTY IN THE BIG EASY!
 

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

The Culinary Center becomes the “Culinary Quarter” this evening as “King of the Cocktail”, Bruce Campbell, whisks us away to Bourbon Street for an evening designed just for da “babes!”

Sit back and he’ll dazzle us with his knowledge of all things “laissez” as he teaches us the correct way to concoct lovely N’Awlins thirst quenchers  – including the most famous (or infamous!) of Bourbon Street cocktails: The Hurricane, Ramos Fizz, Sazerac Cocktail, Creole Bloody Mary, and Café Brulot Diabolique. Wait! You’ll only have to lift your spirits to get a tasting of these “bead-throwing” libations.

And, there’s no imbibing on an empty stomach in this part of town. Dive into our buffet table, filled with the tastes and aromas of New Orleans.  Our scrumptious heavy appetizer bar will feature authentic Bourbon Street delicacies like Chicken & Sausage Jambalaya and a scrumptious southern-inspired salad… it goes without saying that we’ll enjoy Bread Pudding with Crème Anglaise as we sip our Café Brulot Diabolique this evening!

Note that this is a demonstration class with no "hands-on" participation … actually, if anyone even tries to lift anything other than their spirits, we’ll have to shut this Southern party down!! 

(Heavy Appetizers & Cocktail Tasting) 

Demonstration Class

Thurs. 2/23/17   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

$54.00

Bruce Campbell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4218

Fri, Feb. 24, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! BIENVENUE A VOUS-AUTRES! TAKE A WALK DOWN BOURBON STREET!
 

Oh yeah, you’re in for a treat!  It’s a whole new way of going out on a Friday night. Tonight, you’ll take a bit of a stay-cation, but you will come away with the heart and soul of New Orleans-the home of Cajun and Creole cooking.

No one knows this unique regional cuisine better than Chef Richard McPeake who spent 25 years supervising the Seaport Cajun Café, one of Gilbert-Robinson’s restaurants located on Bourbon Street in New Orleans. Chef Richard, an award-winning professional and graduate of the prestigious Culinary Institute of America, designed this fun evening of this most interesting regional cuisine that he knows and loves so well.

We’ll start with classic Bourbon Street cocktail and appetizers; then it’s a lively cooking class that begins with an authentic N’Awlins beer and Happy Hour.  Next, we’ll settle in to some demonstration on how to “blacken,” all about roux, how to make a Remoulade sauce, and more. See, I told you this was gonna be a smokin’ hot night! Then it’s time to break out and do a bit of hands-on action. 

Our cooking lesson will be followed by a Nawlins’ Buffet that’ll have you “throwin’ the beads. Here’s a taste of what you’ll find: Chicken & Sausage Gumbo, Blackened Mixed Grill, Seared Salmon, Spicy Grilled Shrimp with cool Remoulade Sauce, Jambalaya Rice, and of course, Flambé Bananas Foster and much, much more! Trust us, you won’t leave hungry! 

Yea, you right, we’re gonna have some fun “down on the bayou”!  

(Buffet)

Limited Hands On 

Fri. 2/24/17   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. 

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
4360

Fri, Feb. 24, 2017 @ 6:30 PM
Added Class: FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! AN ELEGANT CHATEAUBRIAND DINNER FOR TWO
 

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

Tonight, it’s the consummate date night dinner of Chateaubriand for Two, and it will be hands-on all the way as we work alongside CCKC Executive Chef, Sergio Lara - a culinary instructor extraordinaire!

Chef Sergio is a true professional, and passionate about sharing some of his favorite recipes: Chateaubriand for Two,  a wonderful "starter" recipe with mushrooms and crabmeat, White Cheddar Potatoes, Roasted Asparagus with Caramelized Tomatoes and Bacon. And, for dessert, Chef will show us how to create Molten Chocolate Cakes with fresh Vanilla Bean Whipped Cream.  You'll need to be here to know what that looks like.  What a menu!

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

This is one of our most requested couples classes - so, don't delay....sign up right away....this class always sells out! 

(Dinner)

(Hands On) 

Fri. 2/24/17   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

Sergio Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4220

Sat, Feb. 25, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: COOKING FUNDAMENTALS: BAKING BASICS
 

In this 3-hour hands-on class, kids (ages 9-14) will cover the basic techniques of the baking repertoire with an emphasis on learning about “what’s going on” when flour and liquids meet. 

Today’s instructor, Jason Provo, will teach the ins and outs of creaming, mixing, measuring and folding as teaches how to make cookies, muffins, biscuits and quick breads.  Along the way, we’ll emphasize the importance of accuracy in measuring and introduce the professional chef’s best friend—“mise en place”.  

(Tasting)

Hands On

Sat. 2/25/17   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

Jason Provo

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4222

Sat, Feb. 25, 2017 @ 6:30 PM
KITCHEN WARS! WITH CHEF SANDY DIGIOVANNI
 

Folks, we’re doin’ some “cookin’ without lookin’” tonight in this exciting take on a cooking class!  Join Celebrity Chef Sandy DiGiovanni (finalist from NBC’s “America’s Next Great Restaurant) for a night of crazy kitchen competition where you get to cook from mystery boxes of ingredients in small teams. 

Chef will give you the lay of the land, some cooking tips and ideas, point you to the pantry of “legal” add-in ingredients and then let you loose in the kitchen!  You’ll prepare your delights for the judge (a/k/a Chef Sandy) who will decide who wins!  Not to worry, Chef Sandy and our staff will be there to help and give direction, but it will be up to your team to decide what’s for dinner!  We’ll end the evening around the table with a fabulous dessert prepared by none other than Chef Sandy herself!  We guarantee a good time .. .and believe it or not…good food!  

Bring a team of four (or show up and we’ll assign you to a team)!  Let’s do this!

(Dinner)

Hands On

Sat. 2/25/17   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!

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4120

Sun, Feb. 26, 2017 @ 6:00 PM
PRO SERIES I: DAY 6 - DRY HEAT COOKING
 

Note that we have added a 2nd 9-Week Pro Series I beginning Mon. 6/5.

Please visit that date on our calendar to register. 

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™)

Please note that the Sun. 1/15 class has been moved to Sun. 1/22 due to the ice storm..... all of the remaining classes in the series will also be pushed forward to the following week - the series will now end on Sun. 3/19. 

Sundays beginning: 1/8, 1/15 (skipped due to ice storm), 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12, 3/19

6:00-9:00  (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
4224

Sun, Feb. 26, 2017 @ 6:30 PM
THE ART OF MAKING GNOCCHI
 

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

Making gnocchi (pronounced "nee-okkee") takes practice, patience and persistence ... and that's why Daniela is our instructor for this class. She’s an expert! 

You'll have the opportunity to perfect your skills as you explore the gnocchi-making basics. The three heavenly sauces are a simple Garlic Butter Sage Sauce, and two of her families traditional sauce recipes. Daniela will be here the whole time with guidance and helpful hints. Yes, of course … you'll get to taste the gnocchi! 

(Tasting & Take-Home Gnocchi)  

Limited Hands On

Sun. 2/26/17   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!

7 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4125

Mon, Feb. 27, 2017 @ 6:30 PM
PRO SERIES II (DAY 5-POULTRY)
 

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 1/30, 2/6, 2/13, 2/20, 2/27, 3/6, (skip 3/13), 3/20, 3/27, 4/3

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.)

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4225

Tue, Feb. 28, 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! 

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), 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. This incredible soup will really warm your belly on a cold winter night!

(Tasting)

Limited Hands On

Tues. 2/28/17   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 

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

$60.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4227

Thu, Mar. 2, 2017 @ 6:30 PM
FANCY-SCHMANCY DESSERTS!
 

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

Everyone looks longingly at those tempting dessert trays that are brought to the table at the end of a meal when you’re dining out. There’s no better way to end a lovely dinner party than to serve a beautiful dessert. And, let’s face it….they’re hard to resist!

This evening Chef Richard McPeake (who’s created recipes for dessert masterpieces for restaurants like Bristol Bar & Grill and Plaza III) will show you exactly how to prepare some of the most exquisite desserts. 

He’ll start by showing you the steps to make the perfect Pâte à Choux pastry dough that will be filled with a praline-flavored cream and chocolate covered bananas to create an authentic Paris Brest dessert. Then, move on to the rest of tonight’s tantalizing dessert menu that includes Stuffed Phyllo Pecan Pie, Chef’s award-winning Strawberry Fancy, and a creamy, dreamy chocolate Flan to die for!  Dessert presentation and decorating techniques will also be taught. I

magine the applause at your next dinner party when you present one of these beauties that you’ve made all by yourself! You are welcome!

(Tasting)

Hands On 

Thurs. 3/2/17   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 

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

$54.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4228

Fri, Mar. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CURRY FLURRY
 

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 Daal, 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
Fri. 3/3/17   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

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4229

Fri, Mar. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MORE SUSHI IN THE HOUSE!
 

In Japanese this class would be title “Sushi Ni” (“Ni” means “#2”), because our focus tonight is about moving beyond basic sushi making and learning some additional rolls and techniques.  Don’t worry…you do not have to have taken an intro level sushi class in order to register for this class, but basic skills are recommended.

We will be learning more rolling techniques, using sushi building equipment, and working with several varieties of fresh fish this evening.  You will work alongside Chef Hirang to roll thick rolls of sushi using full-sized Nori sheets to create Futo-Maki, then on to Caterpillar Rolls. Next a pro-level Nigiri and education on how to prepare an elaborate shrimp plate, how to slice tuna pieces, Dashi-Maki Tamago (say what?), and so much more.

Chef will also teach tips on how to create beautiful garnishes using ordinary vegetables. Won’t you be fancy!

(Tasting)

Hands On 

Fri. 3/3/17   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!

7 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4232

Sat, Mar. 4, 2017 @ 10:00 AM
COOKWELL! COOK HEALTHY!LIVE WELL! COOKING SERIES: CLASS #4: SATISFYING SOUPS & SAUCES THAT SING!
 

Many have asked Chef Gary Hild - a marathon runner, long time CCKC culinary instructor and Executive Chef with extensive background in nutrition and the preparation of delicious healthy foods, to design and teach a series of cooking classes for those who are serious about cooking healthy at home, whether to support an active lifestyle, or for general good health, energy and vitality. 

So join us for an informative and, perhaps, life-changing group of classes where Chef Gary shares his vast knowledge. You’ll also get some hands-on cooking time with this engaging professional. This wonderful series is inspired by the Mediterranean style of cooking, Asian recipes, Dr. Andrew Weil’s philosophies on health and wellness, The Culinary Institute of America and Chef Gary’s own personal experiences as a Chef focused on health, wellness and activity! 

He will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living – basically so that you will get all of the ‘why’s’, in addition to the ‘how’s'!  It’s time to make real change in the way you approach your kitchen…and your LIFE!

 Class #4: SATISFYING SOUPS & SAUCES THAT SING

Today, in Class #4, we will learn soup-making fundamentals, from stocks to seasoning, to garnishing techniques, as we are guided through interesting (and naturally gluten-free!) soup recipes that are simple to make, nutritious, and don't require a ton of complicated ingredients. We’ll concentrate on preparation and a wide variety of uses, while showcasing healthy ingredients, like brown rice flour, tofu and vegetable purees.

You’ll create basic homemade stocks that will be used to make soups with plant based proteins like create dishes like Pablano Corn Chowder, Roasted Balsamic Mushroom Soup, among others. Chef will also cover a variety of healthy sauces that will make your everyday meals shine. Throw those sodium-based seasonings away, you’ll also learn how to use citrus juices, a variety of vinegars, and fresh herbs and spices. to achieve incredible flavored soups that are oh-so-good for you! You’ll also get some hands-on cooking time with this engaging professional.

Chef Gary will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living-basically so that you will get all of the ‘why’s', in addition to the ‘how's'!

(Tasting)

Limited Hands On

Sat. 3/4/17   10:00-12:30 

COOK HEALTHY! LIVE WELL! Cooking Series:

Class #1: Perfect Proteins For Energy & Vitality (Sat. 2/4am)(NOTE:This class was moved to Sun. 3/5) 

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 2/19 4:30-7:00)

Class #3: Whole Grains & Legumes For A New Generation (Sat. 2/25am)

Class #4: Satisfying Soups & Sauces That Sing (Sat 3/4am)

Class #5: ’Good-For-You’ Desserts (Sun. 3/12pm)

NOTE: Take one class for $65, or call 913-341-4455 to register for all 5 classes & receive the 5th class for $10.  In order to receive this discount on the 5th class, you will need to register for all 5 classes at $65 each and then after you have attended the 5th class, we will give you your choice of a credit or a refund in the amount of $55, thus making your last class a total of $10.  Please note that all 5 classes must be taken by the same person.  When you call and let us know you have signed up for all 5 classes, we will note our files and we can certainly help you sign up for the classes, although you are also welcome to sign up for them online on your own.  If you choose to do the latter, you can let us know that you have attended all 5 classes, on the night of the 5th class and we will be happy to check our records and provide the credit or refund.)    

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!

7 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4366

Sat, Mar. 4, 2017 @ 11:00 AM
Added Class: SAT. MORNING FLASH DEMOS™: WELL, BUTTER MY BISCUITS! AND WHILE YOU'RE AT IT, ADD GRAVY!
 

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

Register in advance online up to the day of class for $25 or walk-in the morning of class at $30. These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors”).  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 a FREE Irish Coffee and Foodie Talk!  

Few things in life are more comforting than Homemade Biscuits & Gravy. Chef Charlie has this “B&G” thing down!  

Sat. 3/4/17  11:00-12:00 

$25 (in advance); $30 (walk in)  

Flash Demo Food Professor: Chef Charlie “Biscuit Head” Hammond 

Other SATURDAY MORNING FLASH DEMOS™ CLASSES:

Pie Crust for Dummies (CCKC “Main Dish” Laura Laiben) (Sat. 1/7)

Moroccan Mouthful (Chicken Tagine) (Sat. 1/21)

Bad-Ass Street Tacos (Raven Naramore) (Sat. 1/28)

French Crêpes & Sexy Vanilla (Chef Charlie Hammond) (Sat. 2/4) 

Chicken Saltimbocca (Chef Daniela Mancinelli Abel) (Sat. 2/11)

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 2/18)

“Well Butter My Biscuits …. And Add Gravy While You’re At It!” (Sat. 3/4)

Bellisima Balsamico! The “Must” You Must Have! (Sat. 3/11)

Tortillaria! Real-Deal Handmade Tortillas (Sat. 3/18)

Albóndigas! It’s Not A War Cry! (It’s a Tasty Spanish Meatball.) (Sat. 3/25)

....plus more dates to be added.  Visit our website for a current listing of Saturday Morning Flash Demos™ at kcculinary.com   

7 openings available

$25.00

Charlie Hammond

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4172

Sat, Mar. 4, 2017 @ 6:30 PM
Moved from 1/21/17 FLAVORFUL WEEKEND NIGHTS! FOODS OF THE "CINQUE TERRE" - THE ITALIAN RIVIERA!
 

This class has been moved from 1/21/17.Get your passport up-to-date, because we’ve reserved a seaside table for you to savor the cuisine of one of the most popular Italian destinations, the Italian Riviera. Located in the northwest corner of Italy, this picturesque region that borders the Ligurian Sea, is known for its’ spectacular seaside scenery and, of course, outstanding regional cuisine.


Chef Sandy DiGiovanni, a finalist on NBC’s “America’s Next Great Restaurant” in 2011, and tonight’s Italian chef instructor extraordinaire, is your tour director.  You’ll put on an apron and work alongside her as you make stops throughout the Cinque Terre, a string of historic seaside villages along the Italian Riviera coastline, to learn classic regional dishes. 


First stop, the village of Riomaggiore, where you’ll create a beautiful layered seafood salad, then on Manarola, the second smallest of the Cinque Terre, to feast on Cuippin Sailors Stew (the original Cioppino fish stew). We’ll continue our coastline journey as we make our way to Corniglia, where Chef Sandy will show us how to prepare, a simple, savory Ligurian flatbread.  Next stop, Vernazza, for an outstanding entrée of Scoglio (shrimp) and Pesto Pasta with potatoes and green beans. We’ll end our fantastic meal in the historic village of Monterosso as we enjoy traditional Meringhi Genovese (almond cake soaked in liquor and filled with apricot jam) and top it with homemade whipped cream. 


You do not want to miss this incredible culinary experience!

(Dinner)

Limited Hands On  

Sat. 3/4/17   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!

1 opening available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4233

Sat, Mar. 4, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! DATE NIGHT IN THE PIZZA KITCHEN
 

Join us tonight for a relaxing full-on Pizza Party with Italian instructor and passionate foodie, Daniela Mancinelli Abel. 

Bring your kitchen buddy and get your “scratch cooking” hat on and learn to make homemade pizza using her secret flour that makes “the best pizza dough texture ever.”  We’ll have some perfect accompaniments to pizza as well as you graze your way through the evening.  Sprinkled into the evening, along with some Parmesan cheese, will be a little fun Italian folklore as Daniela teaches you about various pizza styles such as Margherita, ‘Sauceless’ Pizza with mushrooms and truffle oil, and more.

Come for the pizza, stay for the fun!  And oh yes, we’ll have wine too. 

(Tasting)

Hands On 

Sat. 3/4/17   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!

0 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4365

Sun, Mar. 5, 2017 @ 10:00 AM
COOKWELL! COOK HEALTHY! LIVE WELL! SERIES: PERFECT PROTEINS FOR ENERGY & VITALITY
 

Many have asked Chef Gary Hild - a marathon runner, long time CCKC culinary instructor and Executive Chef with extensive background in nutrition and the preparation of delicious healthy foods - to design and teach a series of cooking classes for those who are serious about cooking healthy at home, whether to support an active lifestyle, or for general good health, energy and vitality. 

So join us for an informative and, perhaps, life-changing group of classes where Chef Gary shares his vast knowledge. You’ll also get some hands-on cooking time with this engaging professional. This wonderful series is inspired by the Mediterranean style of cooking, Asian recipes, Dr. Andrew Weil’s philosophies on health and wellness, The Culinary Institute of America and Chef Gary’s own personal experiences as a Chef focused on health, wellness and activity! 

He will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living – basically so that you will get all of the ‘why’s’, in addition to the ‘how’s'! It’s time to make real change in the way you approach your kitchen…and your LIFE!

 Class #1: Perfect Proteins For Energy & Vitality

Today, in Class #1, we will cover ways to incorporate more fish into our diets and enjoy recipes that even the non-fish lover will appreciate. Eating fish on a regular basis will result in huge changes in our health with certain types of fish that are rich in protein, essential vitamins, minerals and essential omega 3 fatty acids. In this class, Chef Gary will also discuss which other types of meats provide the most energy and nutrition for our bodies, plus various healthier ways to prepare them. The knowledge learned today will be applied to entrée recipes you choose to cook for the rest of your life.

You’ll also get some hands-on cooking time with this engaging professional, and we’ll even put the outdoor grill to optimal use as we discuss preparation techniques and proper use of fats in marinades. You’ll learn recipes like Grilled Salmon with a tasty Cucumber Relish, Mediterranean Pork Tenderloin, and more.

Chef Gary will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living-basically so that you will get all of the ‘why’s’, in addition to the ‘how's'!

(Tasting)

Limited Hands On

Sun. 3/5/17  10:00-12:30

COOK HEALTHY! LIVE WELL! Cooking Series:

Class #1: Perfect Proteins for Energy & Vitality (Sat. 2/4) (NOTE:This class was moved to Sun. 3/5)

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 2/19pm)

Class #3: Whole Grains & Legumes For A New Generation (Sat. 2/25am)

Class #4: Satisfying Soups & Sauces That Sing (Sat 3/4am)

Class #5: ’Good-For-You’ Desserts (Sun. 3/12pm)

NOTE: Take one class for $65, or call 913-341-4455 to register for all 5 classes & receive the 5th class for $10.  In order to receive this discount on the 5th class, you will need to register for all 5 classes at $65 each and then after you have attended the 5th class, we will give you your choice of a credit or a refund in the amount of $55, thus making your last class a total of $10.  Please note that all 5 classes must be taken by the same person.  When you call and let us know you have signed up for all 5 classes, we will note our files and we can certainly help you sign up for the classes, although you are also welcome to sign up for them online on your own.  If you choose to do the latter, you can let us know that you have attended all 5 classes, on the night of the 5th class and we will be happy to check our records and provide the credit or refund.)    

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

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

4 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4234

Sun, Mar. 5, 2017 @ 5:00 PM
CAKE DECORATING 101: BEGINNING TECHNIQUES
 

SPECIAL DEAL!
Was $55.  SAVE 10% - NOW $49.50

Learn the fundamentals of cake decorating: icing, decorator bags, decorating tips, how to “crumb coat” and so much more.   You’ll learn how to create perfect stars, zig-zags, drop flowers and leaves.   It will all come together on your very own mini-cake to take home and call your own.  Say goodbye to grocery store cakes! Say hello to your own hand-made creations! 

(Snacks)

Hands On

Sun. 3/5/17    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 

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

$49.50

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Mar. 5, 2017 @ 6:00 PM
PRO SERIES I: DAY 7 - MOTHER SAUCES
 

Note that we have added a 2nd 9-Week Pro Series I beginning Mon. 6/5.

Please visit that date on our calendar to register. 

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™)

Please note that the Sun. 1/15 class has been moved to Sun. 1/22 due to the ice storm..... all of the remaining classes in the series will also be pushed forward to the following week - the series will now end on Sun. 3/19. 

Sundays beginning: 1/8, 1/15 (skipped due to ice storm), 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12, 3/19

6:00-9:00  (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
4353

Mon, Mar. 6, 2017 @ 6:30 PM
Added to Schedule: COOKWELL! PRACTICAL PALEO
 

The Paleo Diet is designed to take participants back to the Paleolithic age of the caveman. Basically, if the caveman didn’t have access to it then you aren’t supposed to allow yourself access to it either.That means no more refined sugars of any kind, no dairy products, no grains, and no legumes. What you can have is plenty of meat, fish, poultry, vegetables, and fruits. However, there is no specific guide as to how much of the caveman food you are supposed to eat on a daily basis. Instead, the Paleo Diet allows participants to mold their own diet plans according to their specific goals.  That’s all rainbows and lollipops but how do you COOK on this eating plan?  We are here to help. 

We’ve enlisted an expert in the preparation of dishes that comply with this approach to eating.  Healthy cooking expert, Katie Newell, is here to show you how it’s done and to provide you with simple tools for preparing great dishes that keep you on track.  Brining, vinaigrettes and pesto will become your friend! Plus some simple tips and techniques, as well as some advice on cooking ahead, will keep you “in the cave.”  You’ll even get to try the techniques yourself. 

We’ll cover  dishes like a Soaked Almond Hummus (because soaking nuts is good for your body!), Homemade Avocado Oil Mayo, Deviled Eggs 3-Ways, Simple Roasted Broccoli, and a fast & simple Paleo weeknight meal of Broiled Chicken Thighs with Artichokes & Tomatoes.  Best of all,  the recipes are dairy-free, gluten-free, grain-free, and legume-free! And good for you! Yummy!

(Tasting)

Limited Hands On 
Mon. 3/6/17   
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

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

$60.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4125

Mon, Mar. 6, 2017 @ 6:30 PM
PRO SERIES II (DAY 6-SOUPS & STOCKS)
 

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 1/30, 2/6, 2/13, 2/20, 2/27, 3/6, (skip 3/13), 3/20, 3/27, 4/3

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.)

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4235

Tue, Mar. 7, 2017 @ 10:00 AM
WEEKDAY COOKING LESSONS: VEGETABLE COOKERY
 

It has been said that the mastery of the proper cooking of vegetables is a better test of a good cook than fancy desserts.   At its best, it is most simple:  the freshest of vegetables at just the right maturity briefly cooked in the least amount of water, and served at once.  This way they bring grace and lightness to any meal along with vitamins, minerals and a pleasant sense of fullness. 

Join an experienced culinary instructor to discover the world of vegetable cookery.  Learn what to look for when you buy vegetables, the various techniques to get the best results, how to handle and store, and so much more.  You’ll get some great recipes, too!  This is one of those classes that will change the way you cook…and eat!  We promise.

(Lunch)

Limited Hands On 

Tues. 3/7/17   10:00-2:00 

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

11 openings available

$65.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4236

Tue, Mar. 7, 2017 @ 6:30 PM
Pâte à Choux & You
 

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

Let us introduce you to pâte à choux(also known as “choux pastry”), a classic French dough that’s made on the stove top. Pâte à chouxis a special pastry made by combining flour, boiling water and butter and then beating eggs into the mixture, which is an entirely different method from other pastries. The result is gorgeous sweet or savory cream puffs ready for filling with custard or other fillings. Sounds hard, but you’ll be surprised and delighted at how easy it really is!

This evening, our instructor and expert baker, Jason Provo, will walk you through the steps to create several versions of this interesting pastry, like cream puffs, éclairs with cream fillings and glazes.

We’ll begin the class with a tasting of a savory appetizer.  During the class you will break out and mix, cook and pipe your own choux pastry, then we’ll bake them off and you’ll take them home to fill and enjoy!  You’ll be so fancy!

(Tasting & Take-Home Pastry)

Hands On 

Tues. 3/7/17    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. 

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

$54.00

Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4238

Fri, Mar. 10, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK OLD SCHOOL ITALIAN
 

Grab your special someone and let’s take a trip to Italy as we learn some delicious Italian-themed recipes perfected suited for two.  You’ll tie on an apron and work alongside Chef Richard McPeake – graduate of the Culinary Institute of America, cookbook author, and culinary instructor extraordinaire - as he guides you through some of his favorite recipes like Ricotta Cheese-Stuffed Fried Eggplant with Sweet Marinara Sauce, a traditional Fettuccini Alfredo, a classic Italian chicken dish, and Chef's famous Sabayon with Fresh Berries – a refreshing dessert! Mama Mia…what a perfect date night! 

(Dinner)

Hands On 

Fri. 3/10/17    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
4351

Fri, Mar. 10, 2017 @ 6:30 PM
Added to Schedule: FLAVORFUL WEEKEND NIGHTS! CHEF SERGIO'S SOUTHWESTERN KITCHEN
 

Not just a geographic area, Southwestern cuisine is actually a unique balance of spices and simple ingredients like corn, chilies, tomatoes, avocado and beans which, when combined in just the right way, produce vibrant flavors, earthy aromas and memorable dishes. 

Because Southwestern cuisine draws from many regional diverse cultures (Mexican, Spanish, Native American) the blending of tastes, smells and sights may seem daunting, but fear not, Chef Sergio Lara is here to take the guesswork out of the ingredients used to create “Southwestern” fare and teach you some excellent culinary skills as you work together to make fabulous dishes such as Tomato Tortilla Soup, Smokey Duck with Mango Pico de Gallo, Horseradish Potatoes (an elegant, hearty side dish), Corn & Wild Rice Pancakes (love the crunch!), and end with a delicious Tres Leches Cake.

We’ll make dinner together and enjoy a special Southwestern libation, as well!

(Dinner)

Hands On

Fri. 3/10/17   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. 

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!

16 openings available

$75.00

Sergio Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4239

Sat, Mar. 11, 2017 @ 10:00 AM
ARTISANAL BREADS OF THE EMERALD ISLE
 

St. Patrick’s Day is right around the corner, which makes this a perfect time to take a 3-hour bread-baking journey to the Emerald Isle with one of our “coolest” baking instructors, Paul McCool.  Paul’s love for baking has spanned the globe (literally!) and he’s baked his way across the world. Today, he’ll share his talents and time with us as he teaches us how to make and bake beautiful artisanal Irish breads.

We’ll start by learning to make, bake and taste Irish Soda Bread, a traditional quick bread recipe that’s leavened with baking soda (thus, the name!) and other simple ingredients. Then you’ll dust yourself off and roll up your sleeves to create an Irish Oatmeal Loaf, a bread that’s leavened with yeast and boasts a delicious nutty flavor nutty flavor with a deep molasses taste. This soft bread is perfect for cutting beautiful loaves, and it makes great toast, too!  You’ll take this dough home with you to bake and share with your family.

Throughout class we’ll learn essential skills that we can apply to our future baking endeavors including measuring, mixing, kneading, fermenting, shaping, and baking tips. Let’s get our Irish on!

(Tasting & Take-Home Dough) 

Hands On

Sat. 3/11/17    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

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4367

Sat, Mar. 11, 2017 @ 11:00 AM
Added Class: SATURDAY MORNING FLASH DEMOS™: BELLISIMA BALSAMICO! THE "MUST" YOU MUST HAVE!
 

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

Register in advance online up to the day of class for $25 or walk-in the morning of class at $30. These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors”).  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 a FREE Irish Coffee and Foodie Talk!  

It’s that delicate balance of sweet and sour syrupy perfection that we can’t get enough of.  But alas, there are fakes out there. (Insert gasp.) Understand this delightful aged vinegar and know how to use it!

Sat. 3/11/17 11:00-12:00

$25 (in advance); $30 (walk in) 

Flash Demo Food Professor: Chef Jesse Vega 

Other SATURDAY MORNING FLASH DEMOS™ CLASSES:

Pie Crust for Dummies (CCKC “Main Dish” Laura Laiben) (Sat. 1/7)

Moroccan Mouthful (Chicken Tagine) (Sat. 1/21)

Bad-Ass Street Tacos (Raven Naramore) (Sat. 1/28)

French Crêpes & Sexy Vanilla (Chef Charlie Hammond) (Sat. 2/4) 

Chicken Saltimbocca (Chef Daniela Mancinelli Abel) (Sat. 2/11)

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 2/18)

“Well Butter My Biscuits …. And Add Gravy While You’re At It!” (Sat. 3/4)

Bellisima Balsamico! The “Must” You Must Have! (Sat. 3/11)

Tortillaria! Real-Deal Handmade Tortillas (Sat. 3/18)

Albóndigas! It’s Not A War Cry! (It’s a Tasty Spanish Meatball.) (Sat. 3/25)

 

...plus more dates to be added.  Visit our website for a current listing of Saturday Morning Flash Demos™ at kcculinary.com  

24 openings available

$25.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4240

Sat, Mar. 11, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! ROCK THE KASBAH! MIDDLE EASTERN FARE
 

Spice up your life (and your cooking) with a fun evening of Middle Eastern cuisine because tonight is Kabob Night at the CCKC!

This interactive cooking class led by culinary instructor, Christine Rossi, will be so much fun as you enjoy the exotic music, the smells and the hands-on cooking time while learning some tantalizing Middle Eastern Kabob recipe that you’ll then use to build your own kabob magic.  

Christine learned how to cook from her Syrian-born grandmother, and she is ready to share with you the stories, traditions, and recipes that she grew up with in her Middle Eastern kitchen.She’ll take the mystery out of using spices by understanding each spice and its contribution to the taste of a dish.

Freshly roasted and grounded spices are used to create an amazing array of appetizing and aromatic kabobs and side dishes. See, touch, and smell the spices used in this cuisine as Christine show you step-by-step how to make Spiced Chicken Kebabs with a creamy Garlic Yogurt Sauce, Marinated Beef Tenderloin Kabobs served over rice, and more. You’ll also learn accompaniment dishes that will add different texture and flavor to your meal, plus a simple, but healthy, specialty side salad to add some “krunch” to your Kofta. Finally, she’ll share her signature Rice Pudding recipe, for a sweet ending. You’ll get some hands-on cooking time in the kitchen with Christine, too! Join us, won’t you?

(Tasting)

Limited Hands On

Sat. 3/11/17    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. 

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!

4 openings available

$75.00

Christine Rossi

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4241

Sun, Mar. 12, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KIDS COOK CLASSIC ITALIAN: HANDMADE SPAGHETTI & MEATBALLS (Adult/Child Option)
 

Kids (ages 9-14), you know you want to learn to make an iconic Italian meal like Spaghetti & Meatballs! So, let’s learn the right way......from an expert!  

You’ll learn, and practice, culinary techniques to make a classic egg pasta dough, authentic Marinara and perfect meatballs - all, from scratch! Plus, you’ll take home some of your creation, as well. This is a class where you get to begin your OWN traditions!

(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 

Sun. 3/12/17   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!

0 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4242

Sun, Mar. 12, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: CINNAMON ROLLS 101 (Adult/Child Option)
 

Kid’s love ‘em! Those warm, melt-in-your-mouth gems that fill the house with incredible aromas and make you the hero of breakfast or brunch!

Today, your young chef (ages 9-14) will learn how to make the perfect classic ooey, gooey cinnamon roll-as well as some tasty variations to keep things fresh and fun! Culinary instructor Mari Ruck (also known here as “The Cinnamon Roll Lady”) is in the kitchen and ready to show kids how it’s done – from start to finish! They’ll discover some fabulous secrets to making and baking cinnamon rolls in this interactive class as Mari demonstrates everything and then breaks it down into “bite-size” details so kids can go home and whip up a batch of their own rolls! Hey, if you’re lucky, they might even share them with the family! Yummilicious!

(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 Cinnamon Rolls) 

Hands On
Sun. 3/12/17   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!

1 opening available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4243

Sun, Mar. 12, 2017 @ 4:30 PM
COOKWELL! COOK HEALTHY! LIVE WELL! COOKING SERIES: Class #5: 'GOOD-FOR-YOU' DESSERTS
 

Many have asked Chef Gary Hild - a marathon runner, long time CCKC culinary instructor and Executive Chef with extensive background in nutrition and the preparation of delicious healthy foods - to design and teach a series of cooking classes for those who are serious about cooking healthy at home, whether to support an active lifestyle, or for general good health, energy and vitality. 

So join us for an informative and, perhaps, life-changing group of classes where Chef Gary shares his vast knowledge. You’ll also get some hands-on cooking time with this engaging professional. This wonderful series is inspired by the Mediterranean style of cooking, Asian recipes, Dr. Andrew Weil’s philosophies on health and wellness, The Culinary Institute of America and Chef Gary’s own personal experiences as a Chef focused on health, wellness and activity! 

He will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living – basically so that you will get all of the ‘why’s', in addition to the ‘how’s'!  It’s time to make real change in the way you approach your kitchen…and your LIFE!

 Class #5 Good-For-You-Desserts

Tonight, in Class #5, Chef Gary will be the first to tell you that desserts can definitely be included in a healthy eating lifestyle. He will focus on simple and entirely healthful and scrumptious desserts made from scratch - not a box or a mix. Chef Gary is on a mission to create good food, using only pure, healing ingredients. 

During his many years as a chef, he’s learnedfirsthand, that nutritious, fresh, and organic food can be healing and, if prepared correctly...delicious! He will show you how to use REAL food to excite your palate, heal your body, and nourish your soul, as he shares some of his tried-and-true satisfyingly delicious dessert recipes like a creamy Thai Purple Rice Pudding, a “healthi-fied” French Clafouti that’s fruit-based, All-Natural Chocolate and Peanut Butter Bars, and much more. You’ll also get some hands-on cooking time with this engaging professional.

Hey, it wouldn’t be a dessert class without a discussion about chocolate, right? So, he’ll cover the surprising health benefits of everyone’s favorite indulgence, especially dark chocolate.

Chef Gary will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living-basically so that you will get all of the ‘why’s', in addition to the ‘how’s'!

(Tasting)

Limited Hands On

Sun. 3/12/17   4:30-7:00

COOK HEALTHY! LIVE WELL! Cooking Series:

Class #1: Perfect Proteins For Energy & Vitality (Sat. 2/4am)(NOTE:This class was moved to Sun. 3/5) 

Class #2: Satisfying Salads, Vegetables & Dressings (Sun. 2/19 pm)

Class #3: Whole Grains & Legumes For A New Generation (Sat. 2/25am)

Class #4: Satisfying Soups & Sauces That Sing (Sat 3/4am)

Class #5: ’Good-For-You’ Desserts (Sun. 3/12pm)

NOTE: Take one class for $65, or call 913-341-4455 to register for all 5 classes & receive the 5th class for $10.  In order to receive this discount on the 5th class, you will need to register for all 5 classes at $65 each and then after you have attended the 5th class, we will give you your choice of a credit or a refund in the amount of $55, thus making your last class a total of $10.  Please note that all 5 classes must be taken by the same person.  When you call and let us know you have signed up for all 5 classes, we will note our files and we can certainly help you sign up for the classes, although you are also welcome to sign up for them online on your own.  If you choose to do the latter, you can let us know that you have attended all 5 classes, on the night of the 5th class and we will be happy to check our records and provide the credit or refund.)    

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

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

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

16 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Mar. 12, 2017 @ 6:00 PM
PRO SERIES I: DAY 8- "SMALL" SAUCES
 

Note that we have added a 2nd 9-Week Pro Series I beginning Mon. 6/5.

Please visit that date on our calendar to register. 

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™)

Please note that the Sun. 1/15 class has been moved to Sun. 1/22 due to the ice storm..... all of the remaining classes in the series will also be pushed forward to the following week - the series will now end on Sun. 3/19. 

Sundays beginning: 1/8, 1/15 (skipped due to ice storm), 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12, 3/19

6:00-9:00  (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
4245

Mon, Mar. 13, 2017 @ 6:30 PM
JUNIOR CHEFS ACADEMY: A COWBOY (OR COWGIRL) IN THE KITCHEN
 

Howdy cowboy and cowgirl junior chefs (ages 9-14)! Grab your 10-gallon hat and get ready to giddy on up to the CCKC for a trip back to the Wild West.

Today, Sheriff (er…instructor) Susy Lara, is fixin’ to show you how to rustle up some authentic Western-style grub and have a rootin’-tootin’ good time doin’ it!  We’ll mosey on over to the campfire (ok, it’ll be a stove….work with me here) and learn basic cookin’ techniques and such, as we settle in and work  good ol’ cowboy classics like Chili (How about we have a little chili cook-off while we’re at it!) and Corn Muffins, and a fresh Garden Salad with homemade Ranch Dressing. Before we ride off into the sunset, we’ll make some Mini Apple Pies, too! Yee-Haw!

(Tasting)

Hands On 

Mon. 3/13/17   6:30-9:00 

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!

15 openings available

$50.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4246

Tue, Mar. 14, 2017 @ 6:30 PM
JUNIOR CHEFS ACADEMY: "LET'S ROLL" SUSHI PARTY! (Adult/Child Option)
 

Let’s roll out a good time with a Sushi Party! 

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

(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 

Tues. 3/14/17    6:30-9:00

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

$55.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4247

Wed, Mar. 15, 2017 @ 10:00 AM
LI'L KIDS MEXICAN FIESTA!
 

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

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

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

(Lunch)

Hands On 

Wed. 3/15/17   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!

0 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4248

Wed, Mar. 15, 2017 @ 6:30 PM
COOKWELL! CONSCIOUS CUISINE: EASY EVERYDAY MEAT-FREE COOKING
 

Why meatless? Because going meatless at least once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease and obesity, among other reasons. But mostly because there are some fantastic dishes that rely on other plant-based proteins, whole grains and vegetables to make them sing.

Join healthy cooking instructor, Lauren Abel, and get a dose of her high energy passion as you learn to create tasty meatless dishes that include an elegant salad, Nana’s Noodle Kugel (a healthier version of her grandmother’s recipe!), Protein-Packed Quinoa and Black Bean Salad, and a sweet chocolate and orange dessert.

(Tasting)

Demonstration Class

Wed. 3/15/17   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

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!

18 openings available

$55.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4249

Thu, Mar. 16, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: MIDDLE EASTERN COOKING IN SITTI'S (GRANDMA'S) KITCHEN
 

Kids (ages 9-14) are in for a real treat as they take a magic carpet ride to Sitti’s kitchen. (Sitti is Arabic for grandma, in case you didn’t know!). Experienced culinary instructor, Christine Rossi, learned how to cook from her Syrian-born grandmother, and she is excited to share with you the stories, traditions, and recipes that she grew up with in her Sitti’s Middle Eastern kitchen.

Kids will work alongside Christine as she teaches them to make kid-friendly recipes like Rolled Grape Leaves, traditional Syrian Meat Pies and a fresh Hummus Dip. Finally, we’ll end our class with a sweet Middle Eastern family favorite.

They’ll learn and practice important culinary skills along the way and, of course, they’ll get to taste what they helped create!

(Tasting)

Hands On 

Thurs. 3/16/17   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

Christine Rossi

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4250

Fri, Mar. 17, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS: THE STEAMY ASIAN KITCHEN
 

Tonight, experienced chef, Yvette Hirang, will show you how to prepare an elegant Asian menu.  You’ll get your hands in on the action as she takes your cooking repertoire beyond its usual borders.  And, you’ll learn the correct way to sauté proteins and vegetables, and more.

Your authentic Asian menu will consist of recipes like Beef with Broccoli and Peas, Chop Suey, a flirty Asian dessert with bananas that you’ll love making, and more. Oishii! (That means “yummy” in Japanese!)

(Dinner)

Hands On 

Fri. 3/17/17   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

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4251

Sat, Mar. 18, 2017 @ 10:00 AM
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 south-of-the-border fun with Susy Lara – who happens to be a second grade teacher, so she knows how to teach to this age group!

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

(Lunch)

Hands On 

Sat. 3/18/17   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!

0 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4368

Sat, Mar. 18, 2017 @ 11:00 AM
Added Class: SATURDAY MORNING FLASH DEMOS™: TORTILLARIA!! REAL-DEAL HANDMADE TORTILLAS
 

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

Register in advance online up to the day of class for $25 or walk-in the morning of class at $30. These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors”).  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 a FREE Irish Coffee and Foodie Talk!  

You know what they say…once you go homemade you never go back to store-bought! Corn or flour…doesn’t matter. We’ll learn both.

Sat. 3/18/17   11:00-12:00 

$25 (in advance); $30 (walk in) 

Flash Demo Food Professor: Chef Sergio Lara


Other SATURDAY MORNING FLASH DEMOS™ CLASSES:

Pie Crust for Dummies (CCKC “Main Dish” Laura Laiben) (Sat. 1/7)

Moroccan Mouthful (Chicken Tagine) (Sat. 1/21)

Bad-Ass Street Tacos (Raven Naramore) (Sat. 1/28)

French Crêpes & Sexy Vanilla (Chef Charlie Hammond) (Sat. 2/4) 

Chicken Saltimbocca (Chef Daniela Mancinelli Abel) (Sat. 2/11)

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 2/18)

“Well Butter My Biscuits …. And Add Gravy While You’re At It!” (Sat. 3/4)

Bellisima Balsamico! The “Must” You Must Have! (Sat. 3/11)

Tortillaria! Real-Deal Handmade Tortillas (Sat. 3/18)

Albóndigas! It’s Not A War Cry! (It’s a Tasty Spanish Meatball.) (Sat. 3/25)

 

...plus more dates to be added.  Visit our website for a current listing of Saturday Morning Flash Demos™ at kcculinary.com  

23 openings available

$25.00

Sergio Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4252

Sat, Mar. 18, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CHEF SANDY DIGIOVANNI'S ALL-TIME FAVORITE ITALIAN RECIPES!
 

Get ready for a fun-filled evening with of interactive cooking fun as the one and only, Sandy DiGiovanni, a celebrity chef who was a finalist on NBC’s “America’s Next Great Restaurant show in 2011, shows you how to make some of her all-time favorite Italian recipes. Sandy grew up learning to cook in her family’s Italian kitchen, so she learned from best – which means you’re in for a real treat.

Get ready to tie on an apron and get some hands-on time with this energetic and fun chef as you whisk, chop, and stir your way through classics like classic Sicilian appetizers and fresh salad, and warm and savory Pork Chops “Porchetta-Style” with roasted fennel, lemon and potatoes.  You’ll even learn Chef Sandy’s family recipe for Ragu Bolognese that will be served over Creamy Polenta. To end our fabulous meal, we’ll whip up a Tiramisu, mouthwatering, coffee-flavored Italian dessert made with ladyfingers, whipped eggs, mascarpone cheese and flavored with deep rich cocoa. Seriously good.

Listen up, folks, this is gonna be one class you won’t want to miss! Come hungry! Mangia!

(Dinner)

Limited Hands On 

Sat. 3/18/17   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!

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4343

Sat, Mar. 18, 2017 @ 6:30 PM
Added class: FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! AN ELEGANT BEEF WELLINGTON DINNER FOR TWO
 

Tonight, you and your special someone are in for a treat as one of our most popular instructors teaches you to prepare a fancy-schmancy dinner menu that you’ll want to recreate over and over again for family and friends.

Beef Wellington or “Filet de Boeuf en Croute”, originated as the quintessential grand centerpiece at British formal dinner gatherings, and earned its distinction as a classic dish for very good reasons; it tastes amazing and is sure to impress the most experienced palate.

CCKC Sergio Lara will teach culinary techniques and tips to create this special dinner including puff pastry crust, crepes, Duxelles (sautéed mushrooms), plus a savory sauce to perfectly accompany the beef.  You’ll also learn an elegant creamy vegetable soup, as well as three interesting accompanying side dishes for our star entrée.   We’ll end our decadent feast with a lovely chocolate gateau.

A one-of-a-kind date night with hands on practice for several of the dishes including the featured Beef Wellington!

(Dinner)

Hands On
Sat. 3/18/17   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

Sergio Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4253

Sun, Mar. 19, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: MAKING "REAL NEW YORK PIZZA" WITH JOE KIELTYKA (THE STONEWALL INN)
 

Our young chefs (ages 9-14) are in for an amazing opportunity today as they learn how to create “Real New York Pizza” from one of Kansas City’s legendary restaurateurs, Joe Kieltyka from The Stonewall Inn. Joe loves teaching kids how to make his delicious pizza and has taught hundreds of them throughout the years … spreading joy, fun and pizza sauce wherever he goes!

It’s not all “fun and games” though as the kids will learn some important baking skills and essential techniques that will serve them well anytime they are in the kitchen including knife skills, proper measuring, how to work with yeast, how to use a pizza peel and much more!

Each young chef will whip up their own batch of pizza dough which they’ll be bringing home for more pizza-making fun in your kitchen! They’ll also make Joe’s delicious pizza sauce and choose from a variety of toppings to create their own personal pizza to bake up and eat in class. Don’t let your young chef miss the opportunity to learn from a real pro!

(Tasting & Take-Home Pizza Dough)

Hands On

Sun. 3/19/17   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!

0 openings available

$50.00

Joe Kieltyla

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4254

Sun, Mar. 19, 2017 @ 4:30 PM
HERE FISHY, FISHY
 

We’ve all been there. You buy a piece of fish, bring it home and prepare it with the best of intentions – only to have it turn out dry and tasteless. Epic fail. Not to mention, we really don’t even know how to buy it, store it, or prep it. Well, let’s make sure that never happens again! 

Chef Gary Hild, a longtime CCKC instructor and Executive Chef, is in ‘da house to show you how to cook fish the right way. His years of experience and informative teaching style will send you away with lots of great information to make cooking with fish at home a snap! You'll learn fish identification, cleaning, storage, prepping and cooking methods including grilling and pan sauteing, to mention a few of the culinary fundamentals taught.

We'll learn as he shows us how to make several creative fish dishes that you can add to your cooking repertoire  like Pan-Seared Salmon with a lovely cream sauce, Sautéed Tilapia, Shrimp Scampi, and more. You’ll get some hands-on cooking time alongside this engaging chef too!

(Tasting) 

Limited Hands On 

Sun. 3/19/17    4:30-7:00

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

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

10 openings available

$65.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Mar. 19, 2017 @ 6:00 PM
PRO SERIES I: DAY 9 - FINAL DINNER COMPETITION
 

Note that we have added a 2nd 9-Week Pro Series I beginning Mon. 6/5.

Please visit that date on our calendar to register. 

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™)

Please note that the Sun. 1/15 class has been moved to Sun. 1/22 due to the ice storm..... all of the remaining classes in the series will also be pushed forward to the following week - the series will now end on Sun. 3/19. 

Sundays beginning: 1/8, 1/15 (skipped due to ice storm), 1/22, 1/29, (skip 2/5), 2/12, 2/19, 2/26, 3/5, 3/12, 3/19

6:00-9:00  (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
4359

Sun, Mar. 19, 2017 @ 6:30 PM
Moved to 3/26/17 Le Crêperie: Sweet & Savory Crêpes
 

This class has been moved to March 26th,2017. Visit that new class date on our calendar of classes and register there. The Culinary Center turns into “Le Crêperie” as we learn everything there is to know about sweet and savory crêpes. You can’t learn how to make ‘em if you don’t flip ‘em yourself, so get in here and get some hands on practice. 

Today expert culinary instructor and passionate foodie, Daniela Mancinelli Abel, will teach us the techniques and tips as we learn to make happy crêpes version such as Mushroom and Prosciutto, Tomato and Black Bean Crêpes, and more. Not to mention, a fabulous dessert crêpe made with hazelnut spread. Yummy! Once you master the fundamentals, you’ll be able to create tons of variations at home!

(Tasting)

Hands On 

Sun. 3/26/17   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

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4256

Mon, Mar. 20, 2017 @ 6:30 PM
WINE PAIRING MADE EASY
 

Here is your opportunity to learn to pair wine with food like a pro!  Certified sommelier, Brent Grider (Beverage Manager and Sommelier for Stock Hill), simplifies the task of pairing food and wine into five easy steps that sommelier & chefs use to create perfect food & wine pairings.  He will help you gain the confidence you need when it comes to choosing a wine at your local store for your meal or selecting wines from the wine list at restaurants.  


You’ll learn how to use the best characteristics in wine to match it to the most dominant flavors in a dish, how the sweetness in a wine affects the taste buds and can lead to bliss or despair and many other tips to finding the perfect food & wine pairing.

 

Don’t despair, there will be plenty of wine & food that's prepared by our own CCKC Chefs to pair! Plus, they’ll demonstrate the recipes for our perfectly paired appetizers.


(Heavy Appetizers)


Demonstration Class 

Mon. 3/20/17   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

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4125

Mon, Mar. 20, 2017 @ 6:30 PM
PRO SERIES II (DAY 7-BREADS & ROLLS)
 

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 1/30, 2/6, 2/13, 2/20, 2/27, 3/6, (skip 3/13), 3/20, 3/27, 4/3

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.)

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4257

Tue, Mar. 21, 2017 @ 6:30 PM
GIRLS NIGHT OUT! CHIC & TRENDY DECOR TIPS FOR THE MODERN HOME WITH LARRY WHEELER
 

So, you’ve taken the plunge (or down-sized?) and moved into one of those modern-style lofts or condos that are being renovated inside an industrial buildings all over Kansas City. They’re so hip and trendy, right? Or perhaps you’ve just built a new home or renovated an old one, but with all of that blank space and walls of windows, how do you appoint and decorate to make it feel like home? Enter Larry Wheeler, “Director of Ambiance” at the Intercontinental Hotel to save the day!

Modern decorating gets a serious hit of style when Larry Wheeler gets his hands on it. Larry is the “Director of Ambiance” at the Intercontinental Hotel, so you know he’s got all the inside scoop on this newest decorating trend. He’ll discuss simple decorating ideas and techniques that will turn your new “lofty” digs into a fashionable, chic gathering place to entertain family and friends.

Of course, our CCKC chefs will prepare a chic dinner that you’ll nibble on as you learn. We are a culinary center, after all! Plus you’ll go home with the recipes for tonight’s menu so that you can recreate them for your next cocktail party!

C’mon, grab your girlfriends….you don’t want to miss out on this unique class!

(Tasting)

Demonstration Class 

Tues. 3/21/17   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!

18 openings available

$50.00

Larry Wheeler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4215

Wed, Mar. 22, 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. 3/22/17   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!

12 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4258

Thu, Mar. 23, 2017 @ 6:30 PM
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 too!

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 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 

Thurs. 3/23/17  6:30-9:00 

Note that there is a pricing error in the printed catalog - the fee for this class is $65.

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

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

16 openings available

$65.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4259

Thu, Mar. 23, 2017 @ 6:30 PM
COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY!
 

Got your attention, didn’t we? Yes … we are absolutely serious about this class and so is Chef Gary Hild, one of our most popular instructors….and this is the kind of class that he loves to teach! Every time we offer this class concept, it sells out and gets rave reviews from the students who sign up – so you’re in for a real treat tonight!

Taking this class is a step toward a lot more freedom in your kitchen. It’s a step closer to cooking the way many professional chefs do-by relying on their senses: taste, touch, sight, smell, sound and undoubtedly … common sense! You will learn a great deal about food tonight as Chef Gary teaches us some basic guidelines and techniques for learning to cook instinctually-without recipes.  It’s kind of an Iron Chef thing, but with a “cheat sheet!” 

We’ll learn about flavor combinations, flavor profiles, and how to build flavors; starting with an ingredient such as salmon or chicken and knowing which way to go with it. We’ll identify the essential pantry items you need to have around to help you on this new adventure in cooking! Once we have all these tools under our belt, we’ll roll up our sleeves, don the aprons and start cooking “instinctively” given some ingredients Chef Gary provides.

(Dinner) 

Hands On 

Thurs. 3/23/17   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

Gary Hild

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4260

Fri, Mar. 24, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! AN ELEGANT COASTAL DINNER FOR TWO
 

Imagine enjoying a beautifully prepared seafood dinner while seated at a table with an ocean view.  Sounds lovely, doesn’t it? Well, we can’t deliver the view, but we can promise an extraordinary cooking class that will feature a fantastic coastal dinner that you’ll help prepare! Well, I’ll be a son of a sea biscuit if this won’t be your new favorite cooking class!  

It’s hands-on all the way tonight as we work alongside Chef Richard McPeake-graduate of The Culinary Institute of America and culinary instructor extraordinaire! Chef Richard is the consummate professional, passionate about sharing some of his favorite recipes like a colorful grilled salad with a homemade dressing, Pan-Seared Fresh Bass with Braised Red Onions and Buerre Rouge Sauce (Red Wine Butter Sauce), and a savory vegetable tart. And, for dessert, Chef will show us how to make his Famous Sabayon with Fresh Raspberries. Can’t you just smell the salt air?

(Dinner)

Hands On 

Fri. 3/24/17    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
4261

Fri, Mar. 24, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE: HEY, BARBECUE....MEET 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, Beer Butt Chicken, Smoked Sausage Sliders, 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” as well as a variety of beers. We’ll also play ‘Guess that Beer” and try 3 different wines with BBQ ”! Sounds like fun, huh?

(Dinner) 

Limited Hands On

Fri. 3/24/17   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. 

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!

1 opening available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4262

Sat, Mar. 25, 2017 @ 10:00 AM
PUFF PASTRY PERFECTION
 

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

Puff pastry…….you’ve seen it in bakery cases and on fancy restaurant dessert trays. But did you know that those elegant layers of thinly sheeted dough and butter can easily be put together in your own kitchen to create delicate, flaky, and exquisite desserts for your family and friends? Sound impossible? It’s not, and today’s culinary instructor and baker, Jason Provo, is in our kitchen to show you the way. 

He’ll teach essential baking techniques such as mixing, measuring, shaping and more as he walks you through the steps to prepare this versatile dough and then how to use it to make beautifully presented desserts and pasties such as a classic Napoleon, fruit tarts, breakfast pastries, and more. This fabulous pastry dough can also be used to wrap meats and cheeses. Each student will create classic Palmiers to take home.

(Tasting & Take-Home Palmiers)

Limited Hands On 

Sat. 3/25/17   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!

15 openings available

$54.00

Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4369

Sat, Mar. 25, 2017 @ 11:00 AM
Added Class: SAT. MORN. FLASH DEMOS™: Albóndigas! IT'S NOT A WAR CRY! IT'S A TASTY SPANISH MEATBALL!
 

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

Register in advance online up to the day of class for $25 or walk-in the morning of class at $30. These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professors”).  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 a FREE Irish Coffee and Foodie Talk!   

A classic Spanish dish, Albóndigas in Romesco Sauce will soon become your new go-to party dish! 

Sat. 3/25/17 11:00-12:00 

$25 (in advance); $30 (walk in)  

Flash Demo Food Professor: Chef Raven Naramore 

Other SATURDAY MORNING FLASH DEMOS™ CLASSES:

Pie Crust for Dummies (CCKC “Main Dish” Laura Laiben) (Sat. 1/7)

Moroccan Mouthful (Chicken Tagine) (Sat. 1/21)

Bad-Ass Street Tacos (Raven Naramore) (Sat. 1/28)

French Crêpes & Sexy Vanilla (Chef Charlie Hammond) (Sat. 2/4) 

Chicken Saltimbocca (Chef Daniela Mancinelli Abel) (Sat. 2/11)

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 2/18)

“Well Butter My Biscuits …. And Add Gravy While You’re At It!” (Sat. 3/4)

Saturday Morning Flash Demo: Albóndigas! It’s Not A War Cry! (It’s a Tasty Spanish Meatball.) (Sat. 3/25)

 

...plus more dates to be added.  Visit our website for a current listing of Saturday Morning Flash Demos™ at kcculinary.com  

20 openings available

$25.00

Raven Naramore

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4263

Sat, Mar. 25, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DINNER IN CALIFORNIA WINE COUNTRY: THE NAPA TABLE
 

Napa is the heart of California wine country where the food is as important as the wine! Welcome to Napa, home to artisan winemakers, grape-growing and organic farms, plus stunning vistas and an ambiance of effortless splendor. Just a short drive north of the Golden Gate, It encompasses redwoods, backroads, spas, five-star restaurants, and 13 distinctive wine regions.

Tonight you’re learning from an accomplished culinary instructor and Executive Chef Gary Hild, as he shares some of his favorite recipes inspired by the food and wine of this exquisite region. No doubt, after this evening, they will become some of your favorites too!

Our menu: Sautéed Shrimp served with a Ginger Butternut Squash, a spicy roasted cauliflower salad with a lovely sauce, Pan-Seared Filet of Beef with California Mushrooms and a gorgeous red wine reduction, colorful vegetable side dish, and more.  To finish our wine country dinner, we’ll enjoy a decadent chocolate dessert with a salty surprise. 

Naturally, we’ll pair two fabulous California wines with dinner and you’ll get some cooking time alongside Chef Gary, as well. A perfect night out with friends!

(Dinner)

Limited Hands On 

Sat. 3/25/17   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!

2 openings available

$75.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4265

Sun, Mar. 26, 2017 @ 10:00 AM
TINY TOTS: LITTLE PRINCESS BAKING PARTY
 

Our tiniest chefs truly love the adventures they experience here at The Culinary Center. With a wave of our whisk and a “bippity, boppity, boo!” … what magically appears? A fun little baking class for our 2- to 4-year old chefs!

Today we’re learning to bake scrumptious Belle’s Brownies, (from scratch) as we measure, stir and crack an egg or two! We’ll have great fun making Mulan’s Mini Pizzas with “made-it-myself” pizza dough and lots of colorful, fresh veggies. We’ll decorate (and take home!) Cinderella Slipper Cookies (with lots of sparkle, of course!). And, we’ll search the “castle” far and wide as we help Snow White and the 7 Dwarves defeat the Evil Queen. Once we save Snow White, we’ll all get a special treasure to take home! As always, we keep our Tiny Tots classes lively and fresh (so nobody nods off!) and you’ll soon discover that cooking together couldn’t be more fun.

If your princess wants to play dress up … we encourage costumes, crowns and tiaras but let’s leave the boas at home … those feathers get into everything! Our kingdom, er kitchen, welcomes Prince Charmings’ as well! Bring your camera to capture these cherished moments!

(Tasting, Take-Home Cookies and Tot-Sized Gift) 

Hands On 

Sun. 3/26/17   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!

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4266

Sun, Mar. 26, 2017 @ 10:00 AM
COOKIE LOVE FEST!
 

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

Learn the baking techniques needed to convert your kitchen into the best cookie bakery in town! Be done with pre-made or mass-produced cookies! 

Today’s instructor and experienced baker, Mari Ruck, will share her list of “no fail cookie rules” as you learn baking skills like correct oven temperatures, beating techniques, types of butters, varieties of cookie sheets, and others to make perfect cookies every time. Mari will demonstrate soft and moist Peanut Butter Fudge Cookies and an Oatmeal Cookie recipe that includes a savory ingredient!

Then, you’ll tie on an apron and get your hands in the dough and put your new knowledge to the test as you make a classic, melt-in-your-mouth Chocolate Chip Cookie dough that you’ll take home to bake off and share with your family….or not!  A tasty way to spend a Sunday morning!

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

Limited Hands On 

Sun. 3/26/17   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!

15 openings available

$54.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4267

Sun, Mar. 26, 2017 @ 2:00 PM
LI'L KIDS: MAMA MIA! LITTLE KIDS ARE COOKING ITALIAN!
 

You and your li’l chefs (ages 5-8) are going on a cooking trip to Italy, without leaving KC!  No passport required! In this fun and interactive class, they’ll learn important cooking skills like measuring, sautéing, and chopping (with kid-friendly knives, of course!) as they get their hands in on the action.

Our instructor, Margo Mikkelson, will show them how to make perfect homemade meatballs, then the kids will get to work and make their own that they’ll take with them to bake at home. They’ll also twist up some buttery Parmesan Breadsticks and bake them during class. They’re going to smell so good when they’re in the oven! We’ll end our interactive class by making a kid-version Mini Cheesecakes! Buon Viaggio! 

(Tasting and Take-Home Meatballs)

Hands On 

Sun. 3/26/17    2:00-4:00 

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

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

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

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

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

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4255

Sun, Mar. 26, 2017 @ 6:30 PM
Moved from 3/19/17 Le Crêperie: Sweet & Savory Crêpes
 

SPECIAL DEAL!
Was $55.  SAVE 10% - NOW $49.50

This class has been moved from March 19th,2017. The Culinary Center turns into “Le Crêperie” as we learn everything there is to know about sweet and savory crêpes. You can’t learn how to make ‘em if you don’t flip ‘em yourself, so get in here and get some hands on practice. 

Today expert culinary instructor and passionate foodie, Daniela Mancinelli Abel, will teach us the techniques and tips as we learn to make happy crêpes version such as Mushroom and Prosciutto, Tomato and Black Bean Crêpes, and more. Not to mention, a fabulous dessert crêpe made with hazelnut spread. Yummy! Once you master the fundamentals, you’ll be able to create tons of variations at home!

(Tasting)

Hands On 

Sun. 3/26/17   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!

17 openings available

$49.50

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4268

Sun, Mar. 26, 2017 @ 6:30 PM
COOKWELL! GRAIN-FREE BAKING
 

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.  We will be making Pizza with almond flour crust, Zucchini Muffins, sliceable Cashew Butter Bread Loaf and last, but not least, 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, pizza crust 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

Sun. 3/26/17   6:30-9:00 

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!

13 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4354

Mon, Mar. 27, 2017 @ 6:30 PM
Added to Schedule: COOKWELL! GLUTEN-FREE MADE EASY SCHMEASY!
 

Some people think that living a gluten-free lifestyle means sacrificing flavor. That is simply not true, and to prove it, culinary instructor, Katie Newell, is in our kitchen armed with a flavor-filled gluten-free menu guaranteed to please even the most skeptical palate. (Pssst!  If you don’t tell ‘em these are gluten-free dishes, they probably won’t know!)

More and more people are discovering that their physical ailments are a direct result of cooking with wheat, oats, barley or rye. And more of you are asking us for gluten-free cooking classes to learn new recipes to add to your culinary arsenal.

That’s why we couldn’t be happier to have Katie here to share this flavorful menu: Bacon, Corn & Shrimp Risotto (a dish in which Katie uses Quinoa instead of rice); Coconut Crusted Chicken Tenders (we’ll explore other gluten-free breading options and how to use them, too); Leek, Wild Rice & Mushroom Soup (learn great gluten-free alternatives to thickening stews and soups); and Creamy Eggplant Lentils (yes, you can make satisfying side dishes that everyone will enjoy!).

You’ll 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. You’ll 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 gluten-free loved ones.

(Tasting)

Limited Hands On

 

Mon. 3/27/17   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

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!

18 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4125

Mon, Mar. 27, 2017 @ 6:30 PM
PRO SERIES II (DAY 8-DESSERTS)
 

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 1/30, 2/6, 2/13, 2/20, 2/27, 3/6, (skip 3/13), 3/20, 3/27, 4/3

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.)

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4269

Fri, Mar. 31, 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.  We don’t care if it’s March, ‘cause it’s ALWAYS BBQ season in our world!  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 as we learn and sample 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 2 paired wines.  Uh huh!  Told ya so!


(Dinner)

Limited Hands On 

Fri. 3/31/17   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!

0 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4326

Fri, Mar. 31, 2017 @ 6:30 PM
Added Class: FLAVORFUL WEEKEND NIGHTS! AN ELEGANT CHATEAUBRIAND DINNER FOR TWO!
 

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

It's the consummate date night dinner of Chateaubriand for two and it will be hands-on all the way as we work alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire!

Chef Richard is professional and passionate about sharing some of his favorite recipes including Chateaubriand for two, Plaza III’s Famous Garden Salad with Low-Fat Ranch Dressing, White Cheddar Potatoes, and an elegant roasted vegetable dish. For dessert, he will show us how to make his Award-Winning Chocolate Nut Gateau with Chocolate Ganache. What a menu!

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

(Dinner)

Hands On 

Fri. 3/31/17    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
4270

Sat, Apr. 1, 2017 @ 8:00 AM
COOKWELL! A "WHEEL-Y" COOL COOKING CLASS FOR THE BICYCLE ENTHUSIAST...THAT BEGINS WITH A RIDE!
 

Here’s a class for you crazy cyclist’s out there – bicyclist’s, that is! You know who you are. Bring your bikes, because this special class will start off a little differently by meeting early in the morning right outside of our kitchens, say around 8:00 a.m., and enjoy a 90-minute bike ride (approx.. 16 miles). Then, we’ll “cycle” right into a cooking class when we return-all led by Executive Chef, Gary Hild, who specializes in health and nutrition to support the athlete (He’s also a dedicated cyclist, himself!). Trust me, he knows what he’s talking about! See how it all fits together there? 

It will be the ultimate Saturday morning for all of you bicycle-riding sports enthusiasts as we focus on dishes that support your health and vitality.  If you’re an athlete, whether amateur, professional or a “weekender,” you no doubt are conscious about how you need to eat to support your active lifestyle. Athletes need recipes that are nutritious, designed to fuel the work they do with their bodies, and quick enough to ensure the time it takes to exercise.

In addition to being an excellent chef and teacher, Chef Gary is an accomplished runner, having participated in 17 marathons (twice in the Boston Marathon) –and, he continues to practice a healthy diet and active lifestyle and has much to “bring to the table” in the way of recipes, cooking techniques, and methods to produce the high-energy meals and snacks that athletes need.

He’ll cover healthy (and easy) recipes like All-Natural Chocolate Peanut Butter Bars, and more. (Yum!) We’ll have a light breakfast before we leave on our ride, tastings during our class …and lots of coffee for you wild riders! And water, of course…because we know how important it is to stay hydrated!

Register early. This brand new one-of-a-kind class won’t last long. (NOTE: You will be notified if the ride is canceled because of rain. The cooking class will be held “rain-or-shine”.)

(Tasting)

Demonstration Class 

Sat. 4/1/17

(Bike Ride from 8:00-9:30, followed by a 10:00-12:30 Cooking Class) 

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!

18 openings available

$65.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4271

Sat, Apr. 1, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! "ROCK 'N ROLL" SUSHI PARTY!
 

The weekend is here, so let’s get this fun and interactive party “rolling” (lame pun) as we learn the fundamentals of making sushi!  

In this class geared towards beginners, experienced culinary instructor, Chef Yvette Hirang, is “in da house” to show you the skills needed make sushi rolls such as Spicy Tuna Rolls, Inside-Out Rolls and Nigiri, including presentation techniques. You’ll sip on wine and learn basic 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 these fundamentals, 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 

Sat. 4/1/17   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!

4 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4370

Sun, Apr. 2, 2017 @ 10:00 AM
Added Class: COOKWELL! LET'S COOK "PLENTY" OF VIBRANT VEGETABLES!
 

Everyone knows that getting more fresh vegetables in your diet is important for optimum health, but most find it difficult to add to our meals on a regular basis.

Today’s instructor, Raven Naramore, grew up on an organic self-sufficient farm where she learned first-hand about quality ingredients and how to use them to make simply, healthy foods. She’ll share her take on some interesting recipes inspired by one of London’s most exciting new talents in the culinary arts. Yotam Ottolenghi (author of the bestselling cookbook, “Plenty”) is best-known for using exciting flavors and combinations from his Mediterranean heritage that bring freshness, seasonality and flavors to the world of vegetables. 

You’ll learn healthy dishes that are inspired by his beautiful book such as Pea and Leek Soup with Basil Oil, followed by a Green Herb Salad with a Sage Lemon Vinaigrette. We’ll move on to French Lentil Galettes, followed by a tasty vegetable tart. We’ll sign off with Roasted Rhubarb with Sweet Labeneh. Hello Spring! These tasty recipes will appeal to both vegetarians and meat-eaters alike.

Get ready to dazzle and inspire your taste buds as you learn how getting more vegetables into your life can be the most fun part of your day. You’ll get some hands-on cooking time alongside Raven in this class, too!

Bring your questions as ”plenty” of other vegetable information will be discussed.

(Tasting)

Limited Hands On

Sun. 4/2/17 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

Raven Naramore

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4272

Sun, Apr. 2, 2017 @ 6:30 PM
CLASSIC DISHES FOR ENTERTAINING
 

Expand your cooking repertoire and enjoy a relaxing evening with Chef Jesse Vega as he shares his recipes make some of his favorite classic dishes for entertaining. This class is designed to allow you to sit back and watch and learn from of the best.

Chef will start our cooking lesson by showing you the steps to prepare an elegant Greek phyllo pastry-filled appetizer that you’ll nibble on as you sip a glass of wine. Then he’ll move on to classic entrée with an outstanding recipe that feature Scallops, Scotch and Drambuie Cream Sauce. (Do I have your attention?).  Don’t worry, he’ll show you some entertaining friendly sweets as well such as a lovely Strawberry Grand Marnier Cheesecake Parfait. Holy cow!

Along the way, you’ll learn important cooking techniques such as sautéing, seasoning, boiling, pan-searing, roasting and macerating (It’s a thing. You’ll see.), to name a few. Of course, you’ll taste and savor everything chef prepares this evening and also take home the recipes so that you can recreate these fabulous recipes at home. A perfect way to spend a relaxing Sunday evening.

(Tasting)

Demonstration Class 

Sun. 4/2/17   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 

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

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4363

Sun, Apr. 2, 2017 @ 6:30 PM
Added class: MORE SUSHI IN THE HOUSE
 

In Japanese this class would be title “Sushi Ni” (“Ni” means “#2”), because our focus tonight is about moving beyond basic sushi making and learning some additional rolls and techniques.  Don’t worry…you do not have to have taken an intro level sushi class in order to register for this class, but basic skills are recommended.

We will be learning more rolling techniques, using sushi building equipment, and working with several varieties of fresh fish this evening.  You will work alongside Chef Hirang to roll thick rolls of sushi using full-sized Nori sheets to create Futo-Maki, then on to Caterpillar Rolls. Next, a pro-level Nigiri and education on how to prepare an elaborate shrimp plate, how to slice tuna pieces, Dashi-Maki Tamago (say what?), and so much more. Chef will also teach tips on how to create beautiful garnishes using ordinary vegetables. Won’t you be fancy!

(Tasting)

Hands On 

Sun. 4/2/17   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 

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

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4125

Mon, Apr. 3, 2017 @ 6:30 PM
PRO SERIES II (DAY 9-FINAL DINNER COMPETITION)
 

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 1/30, 2/6, 2/13, 2/20, 2/27, 3/6, (skip 3/13), 3/20, 3/27, 4/3

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.)

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4273

Tue, Apr. 4, 2017 @ 6:30 PM
A TRADITIONAL EASTER DINNER FROM THE HOLY LAND
 

Easter Sunday is an important day for Middle Eastern cuisine.  Learn to do it the authentic way, from start to finish, with culinary instructor Christine Rossi as she shares her heritage and love for Middle Eastern cooking.  Christine learned how to cook from her Syrian-born grandmother, and she is ready to share with you the stories, traditions, and recipes that she grew up with in her Middle Eastern kitchen.  We’ll learn to make traditional recipes that are reminiscent of her childhood holiday dinners that you’ll be able to recreate at home in celebration of Easter or as a unique dinner party menu.

We’ll start by learning to make a beautiful fresh salad served with a fresh lemon, garlic and olive oil dressing. Then move on to our special entrée, a juicy Roast Leg of Lamb that’s been marinated 24 hours in Christine’s secret marinade.  (Don’t be afraid of lamb folks!  When cooked correctly, it will make you a true believer.)  Next, we’ll learn a hearty holiday rice dish that’s made with pine nuts and butter and of course, we’ll end our feast with a refreshing Syrian dessert. You’ll don an apron and learn by cooking some of these fantastic dishes. This meal is destined to become an Easter tradition at your home, too!

(Dinner)

Limited Hands On 

Tues. 4/4/17   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 

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

Christine Rossi

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4274

Wed, Apr. 5, 2017 @ 11:00 AM
LUNCH & LEARN! SETTING A GORGEOUS TABLE WITH LARRY WHEELER
 

Need a break from the manly and macho part of your world?  Perhaps a fun lunch with your best girlfriends is what you crave!  If so, then this unique class has your name all over it!

Go beyond chargers and napkin folding and take your place settings to the level of “Look what I did sista!” at this girl-only event that you won’t want to miss! 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 making any table look like it jumped off the page of a magazine. (Oh yeah…plus, he’s full of humor and keeps things light and easy to understand!) 

In a short two hours, we’ll learn how to set a perfect table and some creative place setting ideas using unique items, as well as things you probably have around your home. He’ll also talk name cards and napkin rings, invitations, and much more.

Our CCKC chefs have a lovely luncheon menu in store for you that will include a fabulous Springtime-themed dessert.

You’ll go home with tons of ideas to try for your next party (or just to give your family a thrill at dinner!), the recipes for today’s menu!  Food, fun, decorating tips, lots of Larry’s famous humor, gifts … who could ask for more?  Call your gal pals and get this one booked … it’ll sell out fast!

(Lunch)

Demonstration Class 

Wed. 4/5/17    11:00-1:00

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!

19 openings available

$45.00

Larry Wheeler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4276

Wed, Apr. 5, 2017 @ 6:30 PM
SHOW-STOPPING PARTY FARE!
 

Get ready to be inspired as you learn to make creative small plate and hors d’oeuvres recipes to serve at your next cocktail party. Professional Chef and experienced culinary instructor, Richard McPeake will showcase an incredible array of mouth-watering appetizers recipes as he demonstrates culinary skills like searing, pureeing, breading, handling fresh meats when grinding, among others. 

Our tasty party starter menu includes Sherry Marinated Figs with Peppered Goat Cheese, Fried Oysters served with creamy Remoulade Sauce, Steak Tartare with all the garnishes, and more.

Chef will also share tips that will help put it all together so that everything looks as good as it tastes! Plus, you’ll get to work alongside a professional as you help prepare some of the dishes. Get ready for recipes that will create flavor explosions for your taste buds!

(Tasting)

Limited Hands On 

Wed. 4/5/17   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 

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
4277

Fri, Apr. 7, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! 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 springtime 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 

Fri. 4/7/17   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!

13 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4399

Fri, Apr. 7, 2017 @ 6:30 PM
Added Class: 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 2 paired wines.  Uh huh!  Told ya so!


(Dinner)


Limited Hands On

 

Fri. 4/8/17   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!

20 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4279

Sat, Apr. 8, 2017 @ 10:00 AM
FULL-DAY BREADMAKING 101
 

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

In this 5-hour "hands on" class, you will learn about flours, yeasts, salt, sugars, methods and types of loaves, in addition to basic bread making techniques. You will actually mix and knead your own handcrafted bread to take home and finish baking. (That way you will get the great smell in your own house! You’re welcome.) Now, don’t loaf, sign up!

(Lunch & Take-Home Dough)

Hands On

Sat. 4/8/17    10:00-3:00 

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

5 openings available

$70.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4280

Sat, Apr. 8, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COOKING WITH WINE
 

"I enjoy cooking with wine....sometime I even put it in the food." 

Who doesn't love a little wine when they cook?  Tonight we'll do a little sipping and a lot of cooking...with wine. Chef Gary Hild is ready to share some findamentals of cooking with wine as we help to prepare a delectable meal to enjoy together.

There are some basics that you need to know when cooking with wine as an ingredient, and we'll learn and practice these this evening. From wine reductions for pan sauces, to marinating with wine, deglazing and finishing; and how to select the right wines to enhance the recipes we are creating. It's going to be a spectacular evening, culminating in a delightful meal.

Imagine dishes such as Caramelized Root Vegetable Salad with creamy avocado, Pan-Seared Filet of Beef with California Mushrooms and a gorgous red wine reduction, a luscious flourless Chocolate Cake with Raspberries and a salty surprise, and more. You'll get hands-on cooking time in this class too! It's a great evening to bring some friends and make it an event!  

(Dinner )

Limited Hands On 

Sat. 4/8/17   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! 

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

Gary Hild

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4281

Sat, Apr. 8, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! 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 Tortellini)


Hands On 

Sat. 4/8/17   6:30-9:00


NOTE: There is a pricing error in the printed catalog - the fee for this class is $75. 

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
4282

Sun, Apr. 9, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KIDS LEARN ASIAN NOODLE DISHES
 

Kids (ages 9-14), come slurp and twirl your way into the world of Asian noodle dishes with Chef Yvette Hirang. Working in the kitchen alongside this delightful professional, the kids will use their noodle as they learn to make a variety of Asian dishes 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 today: Shrimp Chao Mein, Chicken Lo Mein and a traditional Vietnamese Pho. 

(Tasting)

Hands On 

Sun. 4/9/17   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!

14 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4283

Sun, Apr. 9, 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, 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. 4/9/17    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!

0 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4284

Sun, Apr. 9, 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 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 menu kissed with the unique qualities of honey.  Our instructor, Bill Allinder, will be showing you how to prepare some wonderful dishes like Honey Chile Vinaigrette, a side dish with a honey butter glaze, a roasted salmon touched with a sherry vinegar glaze and a dessert of roasted pears.

Don’t worry, you’ll get some hands-on cooking time when you help him make tonight’s dishes. In addition, Bill is bringing some appetizers and 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 and inaugural experience at the Culinary Center.

(Dinner & Take-Home Local Honey)

Hands On 

Sun. 4/9/17   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 

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

$65.00

Bill Allinder

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4285

Mon, Apr. 10, 2017 @ 6:30 PM
SOUP, GLORIOUS SOUP
 

If I have a favorite thing to eat and cook, then it is probably soup. Tonight, we will look at the structure of great soup, how we build and layer the flavors. Soup can be simple or fantastically complex. 

Our instructor willl begin our class by discussing how to make a wonderfully flavorful stock.  Then, she will show you how to make soup meals and hearty rich meat and vegetable soups that are still quick cheap and easy to make such as Pasta Fagoli, a Syrian Lentil Soup, and even an interesting "Refrigerator Soup" that might just become one of your "go to' soup recipes, plus more.

Once you learn the basics, your only limit will be your imagination. The vegetable drawer in the bottom of the fridge will never again be full of old sad wilted vegetables because you will have used them and your great creative energy to make fresh appetizing tasty healthy soup that everyone will love.

(Tasting) 

Demonstration Class

Mon. 4/10/17   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!

14 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4286

Tue, Apr. 11, 2017 @ 6:30 PM
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 it includes an awesome Mexi-tini, too?  Well if we didn’t, we just did. Ole!

(Tasting)

Hands On

Tues. 4/11/17   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!

14 openings available

$65.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4287

Wed, Apr. 12, 2017 @ 6:30 PM
COOKWELL! LEARN TO COOK VEGETARIAN
 

Trying to institute the meatless Monday approach to eating, or perhaps just looking for some really good vegetarian dishes to add to your recipe file?  Recipes that you can customize and call your own?  Here’s the ticket. 

Lauren Abel is a consummate professional healthy cooking instructor.  Today she will lay some knowledge on you in addition to some of her favorite meatless recipes.  You’ll be adding them to your meatless Monday (and Tues…and Wed…etc.) straight away! Dishes like a tasty brown rice and lentil salad, an unusual healthy twist on traditional chili, Zucchini “Spaghetti” with Super Food Pesto, and an amazing frozen dessert. Oh, My! 

(Tasting)

Demonstration Class 

Wed. 4/12/17   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

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

$50.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4288

Thu, Apr. 13, 2017 @ 6:30 PM
GIRLS NIGHT OUT! MIDWEST BBQ INSTITUTE - GIRLS & GRILLS ON FIRE!
 

This ain’t no “ordinary” girls’ night out, so be prepared for something different and something REALLY fun!  The one and only Bruce Campbell, an award-winning BBQ pro and crack mixologist, hosts this interactive “Grills on Fire” event designed just for “da ladies!”

Let’s start with a unique cocktail (duh!) … perhaps a Pomegranate Margarita? Then, we’ll don an apron 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 Mexican Corn, and a smokin’ good potato dish. 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 & Cocktail Tasting)

Hands On

Thurs. 4/13/17   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

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

$65.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4289

Fri, Apr. 14, 2017 @ 3:00 PM
FOODIE FIELD TRIP™! PRIVATE "VIP" TOUR & TASTING - HOLLADAY DISTILLERY (WESTON, MO)
 

It’s a beautiful Spring Friday afternoon.  Why not take a half  day off from your regular scheduled life and join us for one of our new "FOODIE FIELD TRIP™" classes as take a very special private tour and tasting that we've arranged with the distilling professionals at Holladay Distillery in Weston, Missouri.

Joe Quinn will take us behind the scenes as he shares inside information on the art and science of distilling spirits including whiskey, bourbon, vodka, tequila and gin….all to perfection.  Did you know that their bourbon recipes is 160 years old? These folks know their stuff and if you haven’t visited the distillery lately, you really should.  There are private rooms and secret stashes that will be revealed during this special private tour and tasting. They will show us the process from water to whiskey and everything in between.  You’ll smell the fermentation, taste the real spring water and savor the final product all while looking out over the beautiful rolling hills of northern Missouri.  Ahhhhh…. It’ll be a treat for the senses. 

The tour will include an appetizer reception with the distillers, as well. We’ll be packing up some awesome culinary goodness that pairs perfectly with their tastings, folks…because we are a Culinary Center and well, because we can!   We’ll meet at the Distillery in Weston a bit before 3:00.  Hey, why not take the whole day and enjoy the shops of Weston before the tour, huh?  You gotta love a getaway!

(Private Tour, Tasting & Appetizers)

Demonstration Class 

Fri. 4/14/17   3:00-5:30 

(Please note this class will be held at Holladay Distillery, One McCormick Lane, Weston, MO  64098)


 Other “FOODIE FIELD TRIP™ Classes:

  • “Spilling The Beans” on Coffee Brewing Basics (Maps Coffee Roasters at Velo+, Lenexa, KS) (Sun. 1/22am - 9:30-11:30)
  • A “Behind The Scenes” Wine 101 Class with A Certified Sommelier (Stock Hill Kansas City Steakhouse, KC, MO) (Mon. 4/24 - 6:30-9:00)

...plus more dates to be added.  Visit our website for a current listing of FOODIE FIELD TRIP™ classes at kcculinary.com 

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

$35.00

Joe Quinn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4290

Fri, Apr. 14, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! EATING YOUR WAY THROUGH ITALY: BASILICATA, SICILY & CALABRIA
 

Chef Sandy DiGiovanni believes that if you want to really learn about a country, you have to eat your way through it!  Tonight we’ll celebrate Italian cuisine and the influence of the beautiful flavors from different regions. From Toscana to Sicily, Italy has a most expansive and deep-seeded culinary heritage.

Chef Sandy approaches food like she did her stint on “America’s Next Best Restaurant” – with passion, humor and unabandoned delight. You WILL be entertained … and you WILL know Italy!  

She’ll take you through the “toe” of the Italy by visiting the regions of  Basilicata, Sicily and Calabria where we’ll experience Acqua e Sale al Pomodora (soft Bruschetta with Tomato), Caponata (Eggplant Relish, Arancini (Fried Rice Balls), Finnochio l’orange en Salada (Fennel and Orange Salad), Pasta all Norma with Fried Breadcrumbs, and Cannoli. 

Learn how the Italian “locals” incorporate indigenous ingredients into simple but beautiful works of Italian food art.  As the “locals” go …then so will we … incorporate Italian wines into our journey.  Don’t call your travel agent for this one! You’ll only find this special “tour” in our kitchens.

(Dinner)

Limited Hands On 

Fri. 4/14/17   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!

10 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4292

Sat, Apr. 15, 2017 @ 10:00 AM
ADULT/CHILD(AGES 5-14) A-TISKET, A-TASKET, AN EASTER CAKE SHAPED LIKE A BASKET!
 

Parents, grab your little chicks (ages 5-14) and join us for a fun Easter Decorating Party where you create your very own fully- decorated Easter Basket Cake full of Easter treats! Wait till you place this beautiful creation on the Easter table! Don’t tell the kids, but they will also actually learn some decorating techniques AND they’ll have some fun at the same time! You’ll not only decorate a scrumptious two-layer cake complete with “grass” but you’ll also make some other fun treats to decorate your customized basket cake. You’ll take your cake with you to place directly on your Easter table!

(Includes Take-Home Decorated Easter Cake)

Hands On

(Snacks)

Sat. 4/15/17   10:00-12:00

Class fee of $85 is per adult/child team; $50 for each additional child or adult

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. 

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

$85.00

Kay Maier

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4291

Sat, Apr. 15, 2017 @ 1:30 PM
CUSTARDS MADE "EGG-ZACTLY" RIGHT
 

How long do have to stir a custard? Why does mine always end up looking like cottage cheese?  How many times have you said “Oh heck—I’ll just make instant pudding.”  Well, no more, my little kitchen buddy! This morning, baking expert, Jason Provo, will teach you the secrets and culinary techniques to creating excellent custards to swoon over as we make some classic custard based desserts.  Students will make and take home their very own batch of pastry cream.  

(Tasting & Take-Home Pastry Cream)

Limited Hands On

Sat 4/15/17   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!

18 openings available

$55.00

Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4293

Sat, Apr. 15, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MAGINIFICENT MEDITERRANEAN CUISINE
 

The foods of the Mediterranean cuisine are as gorgeous as its scenery!  And don’t tell anyone, but it’s exceedingly healthy, as well. Try substituting just a few meals each week based on Mediterranean cooking and you can change your life.

Tonight, join Chef Gary Hild as he teaches you about the culinary lifestyle of the Mediterranean people (as only he can, because he LIVES it). It’s a cuisine that smacks of health, longevity and vitality.  We’ll even get in some relaxed education about which fats are healthy and which aren’t, the 10 power foods and the truth about whole grains and more. You’ll learn new cooking techniques, dishes and menu ideas that can be incorporated into your everyday life.

He’ll teach as he prepares such gems as Preserved Lemons (including a variety of uses), Pork Tenderloin with Roasted Vegetables and Grapes (Gary’s favorite dish from Spain), Salmon with savory beans, and Whole Grain Pasta Salad with Fruits and Greens.

(Tasting)  

Limited Hands On

Sat. 4/15/17   6:30-9:00

NOTE: There is an error for class timing in the printed catalog - correct times are 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!

5 openings available

$75.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4295

Tue, Apr. 18, 2017 @ 6:30 PM
COOKWELL! SENSATIONAL MEDITERRANEAN SALADS, AND MORE!
 

Salads are a healthy meal choice any time of the year, but especially refreshing with the arrival of Spring. Leading this informative class will be experienced instructor, Christine Rossi, who be sharing her favorite recipes for traditional Middle Eastern salads.

Christine learned how to cook from her Syrian-born grandmother, and she is ready to share with you the stories, traditions, and recipes that she grew up with in her Middle Eastern kitchen. You’ll learn new salad recipes plus a review of cooking techniques and tips.

We’ll start our class with the famous Tabbouleh Salad. This colorful salad was a family tradition for all events in Christine’s house, a real chop and drop salad made with all fresh ingredients and topped off with fresh lemon and olive dressing. The magic ingredient that is healthy in every way is the bulger soaked wheat mixed through it. Next, she’ll teach you to make a classic Fattoush Bread Salad, made with fresh chopped vegetables and toasted flatbread. This salad can be enjoyed as a main dish or as a meal starter. The interesting ingredient is ‘sumac’ that adds flavor in a most interesting and unforgettable way.  Finally, we’ll learn to make one of Christine’s favorites, a mouthwatering zesty main course salad packed with protein and veggies and drenched with a mixture of sweet and lemony dressing.

That’s not all, folks! What is salad without a piece of Pizza, right?  We’ll finish our class share her Syrian grandmother’s recipe for a fabulous Middle Eastern Flat Bread Pizza. Can you say “CHEESE” and zucchini? Well, of course you can!

Throughout class, Christine will teach quick tips and techniques, plus you’ll get some hands-on cooking time with this delightful instructor.

(Tasting)

Limited Hands On 

Tues. 4/18/17   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!

18 openings available

$50.00

Christine Rossi

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4296

Wed, Apr. 19, 2017 @ 6:30 PM
MIDWEST BBQ INSTITUTE: HIMALAYAN SALT PLATE GRILLING
 

Cooking with Himalayan salt blocks is one of the culinary world’s most popular new trends, and you know us…if it’s new, we’re gonna be all over it! 

Tonight we are going to experience and learn this trendy cooking technique under the tutelage or Richard McPeake, an experience culinary instructor, cookbook author and award-winning professional chef. These versatile cooking slabs can be used to grill, broil, or heat foods on the stovetop or grill, as well as serve chilled foods such as cheeses, fruits, and sushi. Chef will teach you what you need to know when working with these gems, as well. He’ll lead off this special class by showing you how to use the salt black as a cold plate for cheese and cured meats. Then he’ll teach you the fundamentals of grilling on salt blocks and how to care for them. 

The menu will include Exotic Greens with Seared Duck Breast, Salt-Seared Teriyaki Marinated Meat slices with Balsamic & Garlic Rubbed Portobello Mushrooms, and a lesson on cooking a seared salmon dish - all on the salt block. Who knew?! Well, you will!  Plus you’ll get to help chef with some of the recipes so you can recreated these dishes at home. 

Come be a part of an uncommon dining experience that might just become your next new dinner party idea! 

(Tasting)

Limited Hands On 

Wed. 4/19/17    6:30-9:30  

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

If you 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
4297

Thu, Apr. 20, 2017 @ 6:30 PM
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 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

Thurs. 4/20/17   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!

17 openings available

$65.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4298

Fri, Apr. 21, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE: PLAYING WITH FIRE! A SPRINGTIME BBQ PARTY!
 

Bring a friend for this fun class where we learn how to make some state-of-the-art appetizers and drinks. You’ll be entertaining on your patio in style, my friends. This is a fabulously fun, "hands-on" grilling event with award-winning BBQ’er and culinary instructor, Bruce Campbell.

You’ll have a lot of fun working alongside Bruce this evening-simply because he IS a lot of fun! You’ll learn important culinary techniques and useful grilling tips from this talented pro as he teaches you a party patio menu that is perfect for springtime entertaining and SURE to be a hit at your next gathering: Grilled Asparagus Wraps, Sonoma Cheese Torte, Italian-inspired kabobs, Planked Mini-Mock Crab Cakes (made with zucchini of all things!), a variety of Bruschetta, and an assortment of Grilled Stuffed Peppers.

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

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

(Heavy Appetizers & Cocktail Tasting)

Hands On 

Fri. 4/21/17   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!

2 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4299

Sat, Apr. 22, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! LITTLE TRIP TO SPAIN
 

Chef Sandy DiGiovanni believes that if you want to really learn about a country, you have to eat your way through it!  Tonight we’ll embark upon a food- and wine-trekking experience through the regions of Spain, a magical country overflowing with a vast array of foods and flavors that are the fruits of the country’s diverse ecology. 

Chef Sandy  approaches food like she did her stint on “America’s Next Best Restaurant” – with passion, humor and un-abandoned delight.  We’ll sip on Sangria as Sandy teaches Spanish classics like Gambas al Ajillo (Shrimp in Garlic Sauce), Mussels Miga in Cream Sauce with Fried Bread Crumbs, Potatas Bravas with Roasted Tomato Aioli, a classic Spanish Flan, and more. Don’t worry, you’ll get some hands-on cooking time tonight, too.

Learn how the Spanish “locals” incorporate indigenous ingredients into simple but beautiful works of Spanish food art.  As the “locals” go …then, so will we … incorporate Spanish wines into our journey.

(Dinner)

Limited Hands On

Sat. 4/22/17   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!

7 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4300

Sun, Apr. 23, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: THE PIZZA KITCHEN (Adult/Child Option)
 

Every kid should know how to make pizza, right? Today, our junior chefs (ages 9-14) will learn from scratch! This interactive and fun class doubles as a baking class because we’ll learn about flour, yeast, proper measuring techniques, baking and testing for doneness.  A “go to” class to get creative at home…not to mention showing off your new pizza-making skills to your family and friends!

(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 

Sun. 4/23/17   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

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4301

Sun, Apr. 23, 2017 @ 4:30 PM
SAUCE-MAKING 101
 

Join Executive Chef Gary Hild, an experienced culinary instructor and executive chef, for this very popular introductory course on sauces. He’ll introduce you to the basic Mother Sauces: tomato, velouté, bechamel, espagnole and hollandaise. Then you’ll working right next to him as you learn types of roux and other thickening agents, stocks, building upon the basic sauces, application of sauces in relevant recipes and meal menus. A fun and interactive class with basic knowledge that you can build on at home!

(Tasting)

Hands On 

Sun. 4/23/17   4:30-7:00 

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

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

11 openings available

$60.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4216

Sun, Apr. 23, 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. 4/23/17   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!

1 opening available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4302

Mon, Apr. 24, 2017 @ 6:30 PM
FOODIE FIELD TRIP™! A "BEHIND THE SCENES" WINE 101 CLASS WITH A CERTIFIED SOMMELIER (AT STOCK HILL)
 

We specialize in creating experiences, so we decided to tap our culinary instructors (some of the best in the country!) who have access to some of the coolest, hippest venues in the Midwest.  Be one of the first to join us for a CCKC exclusive "FOODIE FIELD TRIP™" as we go behind the scenes to learn about wine at one of the newest and trendiest restaurants in Kansas City.


Tonight’s class will be held at Stock Hill Kansas City Steakhouse, located in the former Board of Trade building. The venue is outstanding, and the Sommelier there just happens to be one our instructors, so why NOT go there to get the VIP treatment for one of our most popular classes? 


Our host and instructor for this exclusive class is Brent Grider who holds the title of Certified Sommelier through the Court of Master Sommelier, and is certified through Bar Smarts TM for his knowledge of cocktails and spirits, so he knows what he’s talking about!


Tonight’s Wine 101 class is designed for those with an appreciation for one of the world’s oldest beverages. Learn from scratch (or refresh your skills) with the goal to gain the working knowledge of the various grape varietals and then gauge what styles of wine appeal most to you and why. We’ll also understand the ‘how to’s’ of selecting wines you’ll enjoy, the wine-making process (including sparkling wines), how to read a wine label and a wine list, proper glassware, how to open a bottle, what factors contribute to the quality of a wine and major wine producing countries.  That’s a lot of ground to cover, but we’ll do it.


We’ll also do some tasting of wines specially selected by Brent  for this evening’s informative class (duh), because how the heck can you learn if you don’t taste….right?  Of course, there will be plenty of appetizers passed around, too. You will no longer have to use the “close your eyes and point” approach to choosing a wine at your local purveyor or in a restaurant. Won’t you be clever? 


(Wine Tasting, Appetizers & Gift)

Demonstration Class 

Mon. 4/24/17   6:30-9:00 

(Please note this class will be held at Stock Hill Kansas City Steakhouse, 4800 Main St., Kansas City, MO)


 Other “FOODIE FIELD TRIP™ Classes:

  • “Spilling The Beans” on Coffee Brewing Basics (Maps Coffee Roasters at Velo+, Lenexa, KS) (Sun. 1/22am -  9:30-11:30)
  • Private VIP Tour & Tasting (Holladay Distillery-Weston, MO) (Fri. 4/14 3:00-5:30) MOVED TO Fri., 4/28

...plus more dates to be added.  Visit our website for a current listing of FOODIE FIELD TRIP™ classes at kcculinary.com  


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

$70.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4303

Tue, Apr. 25, 2017 @ 6:30 PM
ASIAN NOODLE DISHES "PHO" YOU
 

Noodles are a symbol of longevity in the Asian culture and whether wide or skinny, stir-fry ,or soupy – they can be found in hundreds of different forms all over the world.

Join Chef Yvette Hirang as she shares a cultural, historical and product overview of the world of noodles AND teaches you the fundamentals of cooking with noodles. She’ll show you how to make Chinese Chow Mein, a traditional Vietnamese soup, and Lo Mein, where you’ll be making your own noodles! You’ll get a little hands-on action during the class, too.

Grab your chopsticks (or your fork, for you newbies!) and slurp and twirl with us as we warm up to these Asian comfort foods!

(Tasting)

Limited Hands On

Tues. 4/25/17   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!

13 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4304

Wed, Apr. 26, 2017 @ 6:30 PM
COOKWELL! PACK IT UP AND TAKE IT! PORTABLE DISHES THAT WON'T PACK ON THE POUNDS
 

Picnic and “concerts-in-the park” season is upon us, so why not learn to pack healthy alternatives for your “portable events.” 

Nutrition specialist and experienced culinary instructor Lauren Abel will show you how to pack the perfect portable menu that won’t pack on the pounds! These light and tasty dishes are not only delicious, but also very nutritious! 

You’ll learn her tips on how to create Creamy Basil Chicken Salad, a “super food” Kale Salad with a perfectly matched dressing and a healthy twist on a traditional Italian salad.  We’ll end our fun and informative class as you learn a simple and incredibly delicious sweet treat made with peanut butter.

(Tasting)

Demonstration Class

 

Wed. 4/26/17   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!

 

18 openings available

$50.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4355

Thu, Apr. 27, 2017 @ 6:30 PM
Added to Schedule: COOKWELL! COOKING FOR HEALTH: FIGHTING INFLAMMATION WITH FOOD
 

When you think of eating anti-inflammatory foods, you probably think of those three B’s… bland, boring and blah  Not so in our kitchens  Tonight we’re fighting back with food…. real food, that is. You’ll learn the secrets to eating foods that will inflame your taste buds (with amazing flavors), but NOT your body.

Culinary instructor and holistic health expert, Katie Newell, learned that some of the strongest anti-inflammatory foods on the planet are also the most flavorful. (See, told ya!) She’s literally cooked herself well, and in this new class, she’ll share that knowledge with you. 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. (Gear up for an inspiring night, folks.) Katie’s mission is to help others improve their health as she did by sharing her message with the masses.

In this evening’s class, Katie will not only be sharing some of her most healing (and flavorful) recipes, but also explaining how the ingredients work together to fight inflammation, both the obvious and hidden kind throughout the body.

Her tasty “good-for-you” menu will boast delicious recipes such as Pineapple Salsa, Roasted Garlic Hummus, “Straight from the Earth” Raw Broccoli, Fruit and Nut Salad (with a good-for-you creamy dressing), Stovetop Chicken and Fennel and (as if we’d leave out dessert) a Healthy Berry Cobbler that WON’T spike your blood sugar 

Whether you are trying to win the battle against an illness that you currently face, or are just trying to be proactive with your health, this is one class that you will leave feeling empowered and motivated to win the battle 

(Tasting)

Limited Hands On

 

Thurs. 4/27/17   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

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!

18 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4305

Fri, Apr. 28, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! BBQ MAGIC! THE ART OF PLANKING & OTHER COOL TRICKS ON THE GRILL
 

BBQ season is right around the corner, so join us for an evening of grilling fun as you learn interesting grilling techniques. Our expert instructor, Chef Richard McPeake, is an award-winning professional chef and CCKC’S own “Educator of ‘Que’”…so this is a perfect opportunity to take in as much of his vast BBQ experience that he has to offer.  

He’ll share his tips and secrets on several popular grilling “tricks of the trade” like how to cook with a plank, BBQ meat using the beer-can method, and how to cook with a brick on the grill. He’ll concentrate on this incredible menu: BBQ Spiced Cedar-Planked Mixed Nuts (yep, we’re making nuts on the grill! Who woulda thunk it?), Jamaican Jerk Beer Can Chicken (made with cola and rum. Yum!), and a creamy grilled Brie recipe using a cast-iron skillet. Whoa! Plus, you’ll get to spend some cooking time alongside Chef, too!!

(Tasting)

Limited Hands On 

Fri. 4/28/17   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!

18 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4371

Fri, Apr. 28, 2017 @ 6:30 PM
Added Class: FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! BOURBON, BACON & MY BABY (IN THAT ORDER!)
 

Grab your sweetie for a very special cooking class featuring a couple of the trendiest ingredients and flavor combinations - bacon and bourbon.  Seriously, who doesn’t love the smoky, salty (and addictive!) flavor of bacon? Pair that with the sweet profile of a fine bourbon and you’ve got yourself a match made in heaven – just like you and your luvva of course!

Tonight’s instructor, Raven Naramore, will teach you how to cook (and drink!) with these amazingly flavorful ingredients.  We’ll start our evening off with a tasty cocktail called a Horsefeather – a perfect blend of sugar, spice, and a bourbon bite.  If you’re looking for a way to introduce bourbon to your “other half,” this cocktail is a great place to start.

It’ll be a dandy “baconlicious”-bourbon-fest for sure because all of our recipes will be kissed by these two magic ingredients, from cocktail to salad, to main dish and dessert.  We’ll learn dishes like Frisee Salad with Bacon Vinaigrette, Pork Tenderloin with Bourbon Glaze, Sweet Potatoes with Bourbon, Collards Greens with, you guessed it.....Bacon! We’ll finish our evening by showing some love to our sweet tooth with some yummy Peanut Butter Bourbon Balls. (Say what?)  

(Tasting)

Limited Hands On

Fri. 4/28/17   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

Raven Naramore

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4306

Sat, Apr. 29, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: TAMALADA PARTY!
 

There is no denying the culinary fan base that surrounds authentic Mexican tamales. And kids (ages 9-14) love making (and eating) them just as much as the adults do! We just happen to have tamale-expert, Susy Lara, “in da house” to show them how it’s done.

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.

Today, Susy will share coveted family recipes, secrets and techniques as she teaches our junior chefs how to make homemade Chicken Tamales with Tomatillo Sauce. She’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 dessert… Fresca con Crema!

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’re junior chef will get to take home half dozen tamales to share with the family!

(Tasting & Take-Home Tamales)

Hands On 

Sat. 4/29/17   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!

10 openings available

$60.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4307

Sat, Apr. 29, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FESTIVAL OF ASIAN FOODS: HEAVENLY HONG KONG
 

Join us for an amazing evening in the city of Hong Kong, former British colony and entryway to China. You’re in for a real treat as Chef Yvette Hirang has deep experience with Asian cuisine and brings some interesting stories.

Tonight’s class will concentrate on the amazing street food culture of this most vibrant of cities.  Hong Kong's street food is one of the city's unique experiences. Identifying individual Dai Pai Dongs is nigh on impossible, as they often have no name, move locations, and many kitchens frequently meld into one.

You’ll work alongside this engaging professional while she demonstrates and teaches you to create some of the outstanding traditional foods of this amazing culinary treasures such as Chinese Lion’s Head Soup, Crispy Skin Chicken, Chinese Egg Tarts, Hong Kong Salt Shrimp and Steamed Rice. A delicious Asian dessert, too! This is guaranteed to be an evening you’ll never forget!

(Dinner)

Demonstration Class

Sat. 4/29/17   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!

16 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4308

Sat, Apr. 29, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SPRINGTIME IN FRUILI-THE UNDISCOVERED TREASURE OF ITALY
 

Cradled among the Carnic Alps to the north, the Livenza River to the west and the Adriatic Sea to the south is the undiscovered treasure of Friuli-Venezia Giulia. Within this versatile region one finds snow-capped mountains, sandy beaches and blue lagoons. It is an enchanting landscape dotted with vineyards and castles.

Chef Daniela Mancinelli Abel is an expert at cooking and preparing the foods of Italy and is excited to share this exquisite cuisine and exceptional wines of Friuli this evening. Get ready for a magnificent meal as you learn to prepare some of the region’s most renowned dishes.

On the menu for this special evening is a beautiful savory frittata made with fresh, spring vegetables, a creamy, dreamy Risotto, Rambasici, an interesting regional entrée of stuffed cabbage leaves, and a warm Rhubarb Crostata to end our feast.  Come discover what makes this region of Italy such a culinary treasure! Mama mia! Let’s eat!

(Tasting)

Limited Hands On 

Sat. 4/29/17   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!

18 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4309

Sun, Apr. 30, 2017 @ 10:00 AM
TINY TOTS: DINO BAKING ADVENTURES IN JURASSIC PARK
 

Before there were gators and crocodiles, there were dinosaurs! Grab your mini archeologist (ages 2-4) and step back into the “land before time” with this rip-roaring, culinary adventure structured for tiny-tot fun!  Join “Head Paleontologist” & Culinary Instructor Margo Mikkelson on this fun journey where your mini chef will learn new culinary techniques (we’ve used since these since stone ages), important kitchen do’s and don’ts and easy to recreate, yummy dishes. You’ll need a brontosaurus-sized appetite for this one!

Dive right in and enjoy a healthy dose of Deep in the Swamp Punch. Then trek across the pond where you’ll whip up a batch of mighty T-Rex Bites with Dino Dipping Sauce (yep, they taste like chicken. Can’t imagine why!) Finally, hone those measuring and baking skills while creating mouthwatering Camposaurus Cookies complete with Delicious Dicer atop Decorations (say that three times fast!) And of course, we’ll be feasting all along the way.

Grab your compass and your spot in this prehistoric adventure before seats go extinct.

(Tasting & Take-Home Desserts)  

Hands On

Sun. 4/30/17   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 are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4310

Sun, Apr. 30, 2017 @ 10:00 AM
HOMEMADE CINNAMON ROLLS
 

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

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. 4/30/17   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!

7 openings available

$54.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4311

Sun, Apr. 30, 2017 @ 1:30 PM
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 andthe 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, and also 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 saying…) 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 the kids don’t want to miss!

(Tasting)

Hands On 

Sun. 4/30/17   1:30- 4:30

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!

8 openings available

$75.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4312

Wed, May. 3, 2017 @ 6:30 PM
COOKWELL! LEARN TO COOK HEALTHY!
 

Nutrition specialist, Lauren Abel, has a passion for healthy cooking and, in this class, will show you how easy and simple fresh and low-fat meals can be.  She’ll concentrate on the great Spring produce that's available now to teach you the tricks of her trade.   From healthful salads, simple dressings and chilled soups to the techniques necessary to make these dishes your own.  These are sure to be a hit with both family and guests. You didn’t think we’d leave out dessert, now did you? Nope, we won’t! Hello Spring!

(Tasting)

Demonstration Class 

Wed. 5/3/17   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!u!

17 openings available

$55.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4313

Thu, May. 4, 2017 @ 6:30 PM
AUTHENTIC HOMEMADE ITALIAN LASAGNA......INCLUDING THE NOODLES!
 

There’s more to lasagna than you think!  Tonight, we’ll discover handmade and layered “old school-style” lasagna with a hearty “Bolognese” or ‘meat sauce’ and lots of fresh cheese!

We’ll explore authentic Italian cooking in this evening’s interactive cooking class under the tutelage of an Italian culinary expert, Daniela Mancinelli Abel. First we’ll start with Daniela’s favorite pasta dough, which you’ll learn to make from scratch. Making your own pasta sheets for lasagna isn’t difficult (once you know the tricks and tips), and it is so rewarding! Then, she’ll show you how to create your very own personal-size lasagna with classic Bolognese Sauce to take home and bake at your leisure.

We’ll end the evening with plenty of lasagna to pass around. But before you indulge in the ultimate Italian experience, we’ll start off with Daniela’s Famous Salad with Homemade Italian Dressing – the perfect accompaniment to any evening! 

(Tasting) 

Limited Hands On 

Thurs. 5/4/17   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. 

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

16 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4314

Sat, May. 6, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DINNER AMONG THE VINES
 

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

Our menu: Pan-Seared Scallops Over Tri-Colored Lentils with Roasted Yellow Pepper Coulis, a colorful salad, Seared Pork Tenderloin Rubbed with a Wild Mushroom & Sage Infused Olive Oil and a rich reduction. To finish our wine country dinner - a Mocha Panna Cotta.  Whew!  Naturally, we’ll pair some fabulous California wine with dinner! A perfect night out with friends!

(Dinner)

Limited Hands On 

Sat. 5/6/17   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. 

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

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4398

Mon, May. 8, 2017 @ 6:30 PM
THE GERMAN TABLE
 

Hello Freunde!  Tonight, we’re going to cook like a Bavarian!  Think gorgeous countryside, people dancing on tables to oompa music, beer gardens and a traditional German meal with a sweet strudel-y ending!

We’ll begin the evening with a beer crafted in the German style, then Chef Raven Naramore, will teach fundamental cooking skills as she walks you through the steps to prepare a fabulous selection of classic German favorites.

We’ll kick off our feast with a hearty Potato Beet Soup, followed by Sautéed German Sausages with Bacon and Apple Sauerkraut. See? Told ya’ so!  Next, she’ll honor our own Kansas German heritage as you sample Bierocks (beef and cabbage stuffed bread with a yeast dough that you will fall in love with!)  We’ll round out our meal with a side of Boiled Potatoes topped with Green Herb Sauce and learn how to work with phyllo dough as you make a bubbly Apple Strudel for dessert. You’ll even get a bit of hands on practice. Grab your friends and get your seat before they are Nein! 

(Dinner)

Limited Hands On

Mon. 5/8/17    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!

18 openings available

$60.00

Raven Naramore

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4315

Sat, May. 13, 2017 @ 10:00 AM
IT'S ROUND. IT'S FLAT. IT'S HOLLOW. IT'S PITA!
 

You say Pita. I say Pitta. Either way, this bread is one of the most versatile around….it’s portable, easy to eat and a secret compartment perfect for splitting and stuffing with tasty fillings. And guess what, this Mediterranean bread is not hard to make!

Today’s culinary instructor and bread baker extraordinaire, Paul McCool, knows all of the secrets to making warm, fragrant homemade pita bread and he’ll share them with you in a fun and relaxed way.

Pita is actually a very straightforward bread dough made with simple ingredients like flour, water, yeast, and salt. You’ll use those ingredients, and more, as you learn and practice basic bread-making techniques like mixing, kneading, fermenting, shaping and baking during this interactive 3-hour class. Plus, he’ll teach some great fillings like baked falafels.

Trust me on this, after this class, you’ll never bring a bag of those store versions home again! 

(Tasting & Take-Home Dough)

Hands On 

Sat. 5/13/17   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!

16 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4316

Sat, May. 13, 2017 @ 1:30 PM
A LOVELY MOTHER'S DAY AFTERNOON TEA
 

Tomorrow is Mother’s Day, so gather friends and family and let’s celebrate Mom today with one of our most popular events. 

Afternoon Tea is truly a labor of love and makes every bite and sip seem elevated and special.  Delicious dainty dishes with detailed touches create a memorable event that’s way more than just a lunch.  This demo and tasting will definitely get you in the mood to entertain with its tasty, yet totally approachable, recipes that you can easily reproduce in your home. 

We'll begin with a toast to Mom with a glass of sparkling wine, learn the secrets to making traditional high tea fare and share everything you need to know about the star of the show – the tea! You’ll enjoy a festive tea party, feasting on delicacies and savoring beautiful hand crafted teas blended just for you by Kansas City’s own Certified Tea Specialist Stacie Robertson (Tea Market). 

Our fancy menu includes White Chocolate and Raspberry Scones with a luxurious spread, tea sandwiches filled with lovely fillings like Chicken Walnut Pesto and Classic Cucumber Dill, mini quiches, and a trio of sweet little desserts.  Yes, recipes will be included as well as a stunning little gift. 

Fancy hat?  It’s up to you, but not required.  Sign up early, as this one will fill quickly. Mother deserves a special day out!

(Accompanied children 10 and over are welcome to attend this event.)

(Afternoon Tea & Gift) 

Demonstration Class

Sat. 5/13/17   1:30-3:30

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

15 openings available

$60.00

Stacie Robertson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4394

Sun, May. 21, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: CUPCAKES WITH ATTITUDE!
 

Budding chefs (ages 9-14), get ready to conquer the creative world of “little cake” decorating!  I’m talking cupcakes friend! Under the direction of an expert culinary instructor, you’ll get your creative juices flowing as you learn the fundamentals of cupcake decorating. 

We’ll talk icing types, decorator bags and tips, handling and techniques like stars, zig-zags, drop flowers, leaves ... and more! It will all come together as you practice what you’ve learned by decorating cupcakes with your very own creative designs.

Say goodbye to grocery store cupcakes! Say hello to your own hand-made creations!

(Snacks & Take-Home Cupcakes, Decorated By YOU!)

Hands On

Sat. 5/21/17    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!

16 openings available

$50.00

CCKC Instructor TBD

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4372

Thu, Jun. 1, 2017 @ 10:00 AM
LI'L KIDS: MINI MEXICAN FIESTA!
 

Grab your “lil’ chef” (Ages 5-8) and come spend the day together as a cooking duo at our “Mini Fiesta!”

We’re heading south-of-the-border with Susie Lara, a culinary instructor who knows a lot about cooking Mexican food.  Susie is a second grade teacher so she knows how to teach to this age group! S

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

The fiesta is made extra festive as the little kids make their very own mini Piñatas! 

Come join the fun…and don’t forget your camera!  We’ll send the kids home with delicious, easy-to-recreate recipes so you can have a fiesta in your own kitchen! Ole! 

(Lunch)

Hands On

Thurs. 6/1/17      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!

 

9 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4373

Sat, Jun. 3, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "LET'S ROLL" SUSHI PARTY!
 

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

(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. 6/3/17   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!

18 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4401

Sun, Jun. 4, 2017 @ 10:00 AM
COOKWELL! LET'S GET FRESH! CREATIVE COOKING FROM A MIDWEST FARMERS MARKET
 

Let your next dinner party become a full “feast of the senses” as we learn to celebrate the bounty of our local Midwest farmers markets.

Experienced instructor, Chef Raven Naramore, will show you exactly how to make creative dishes made with the seasonal produce that’s available this time of year, plus you'll pick up some great cooking methods and techniques along the way.  She’ll transform a few of these local gems into delicious healthy dishes like Spinach Dill Soup, Spring Greens and Herb Salad (made with early summer vegetables), and a gorgeous entrée of Braised Carrots with Lamb in Red Wine Reduction Sauce.  For dessert, how about homemade Strawberry Shortcake!  You betcha!

You’ll leave armed with recipes that you can carry straight to the farmers market to choose your fresh ingredients and take ‘em home to recreate in your own kitchen. You’ll garner essential knife skills and learn to prep ahead to maximize your time hanging with friends and family, too. Trust me, you will not be disappointed!  Doesn’t get much more fun (or fresh) than that!

(Tasting)

Demonstration Class

Sun. 6/4/17   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!

18 openings available

$60.00

Raven Naramore

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4374

Mon, Jun. 5, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP(DAY 1-ITALY)
 

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner, right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (ages 9-14) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And, here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson is back again and leading this force of culinary nature in the form of FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home! Here’s the skinny on the menus:

Day 1:  Love You Mom but I Wish I Were In Italy (Alone)   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies.

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish - Mac and Cheese. Then they’ll learn how to customize this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum!

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Please bring a cooler to class each day.

(Snacks & Take-Home Dinner for 4 For Each Class)

Hands On

Mon. 6/5, Wed. 6/7, Thurs. 6/8, Fri. 6/9  

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

18 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4347

Mon, Jun. 5, 2017 @ 6:00 PM
PRO SERIES I: DAY 1 - KNIFE SKILLS
 

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

6:00-9:00  (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.)

15 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4374

Wed, Jun. 7, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP- (DAY 2- CHICKEN DINNER)
 

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner, right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (ages 9-14) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And, here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson is back again and leading this force of culinary nature in the form of FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home! Here’s the skinny on the menus:

Day 1:  Love You Mom but I Wish I Were In Italy (Alone)   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies.

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish - Mac and Cheese. Then they’ll learn how to customize this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum!

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Please bring a cooler to class each day.

(Snacks & Take-Home Dinner for 4 For Each Class)

Hands On

Mon. 6/5, Wed. 6/7, Thurs. 6/8, Fri. 6/9  

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

18 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4374

Thu, Jun. 8, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 3-MAC 'N CHEESE)
 

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner, right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (ages 9-14) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And, here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson is back again and leading this force of culinary nature in the form of FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home! Here’s the skinny on the menus:

Day 1:  Love You Mom but I Wish I Were In Italy (Alone)   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies.

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish - Mac and Cheese. Then they’ll learn how to customize this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum!

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Please bring a cooler to class each day.

(Snacks & Take-Home Dinner for 4 For Each Class)

Hands On

Mon. 6/5, Wed. 6/7, Thurs. 6/8, Fri. 6/9  

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

18 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4374

Fri, Jun. 9, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 4-TARTS & CUPCAKES)
 

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner, right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (ages 9-14) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And, here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson is back again and leading this force of culinary nature in the form of FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home! Here’s the skinny on the menus:

Day 1:  Love You Mom but I Wish I Were In Italy (Alone)   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies.

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish - Mac and Cheese. Then they’ll learn how to customize this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum!

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Please bring a cooler to class each day.

(Snacks & Take-Home Dinner for 4 For Each Class)

Hands On

Mon. 6/5, Wed. 6/7, Thurs. 6/8, Fri. 6/9  

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

18 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4376

Sun, Jun. 11, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: HOMEMADE CINNAMON ROLLS
 

Kid’s love ‘em! Those warm, melt-in-your-mouth gems that fill the house with incredible aromas and make you the hero of breakfast or brunch! Today, your young chef (ages 9-14) will learn how to make the perfect classic ooey, gooey cinnamon roll-as well as some tasty variations to keep things fresh and fun!

Culinary instructor Mari Ruck (also known here as “The Cinnamon Roll Lady”) is in the kitchen and ready to show kids how it’s done – from start to finish! They’ll discover some fabulous secrets to making and baking cinnamon rolls in this interactive class as Mari demonstrates everything and then breaks it down into “bite-size” details so kids can go home and whip up a batch of their own rolls! Hey, if you’re lucky, they might even share them with the family! Yummilicious! (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 Cinnamon Rolls) 

Hands On

Sun. 6/11/17   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!

18 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4375

Mon, Jun. 12, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 1-ITALIAN)
 

Once June hits, the summer activities are buzzin’ along in full swing!  If you are like most parents, you are just about done trying to figure out what to make for dinner, right?  Why not let the kids bring home dinner for 4 nights in a row!  Yep, you can pick up the bag of pool snacks you just dropped because you heard me correctly!  

We have designed a Summer Cooking Camp where your Junior Chefs (ages 9-14) will not only learn cooking skills but will actually take you off the hook for the evening meal!  It’s a switch-up this week … they cook and YOU set the table! And, here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

Experienced cooking instructor Margo Mikkelson is back again and leading this force of culinary nature in the form of FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home! Here’s the skinny on the menus:

Day 1:  Love You Mom but I Wish I Were In Italy (Alone)   We’re takin’ it back to the basics with a classic Italian casserole “The Beefiest Beef Lasagna” and we’ll finish the meal with delicious homemade Chocolate Mint Cookies.

Day 2:  It’s Chicken for Dinner!  It’s all about waking up your taste buds with Parmesan Crusted Chicken with Roasted Potatoes and a delicious summertime Berry Crumble.

Day 3: We love Mac ‘n Cheese!  Today will cover the secrets of preparing every kid’s favorite dish - Mac and Cheese. Then they’ll learn how to customize this basic dish by adding various mix-ins’ to make it their own creation.  And for dessert – Grandma’s Buttermilk Cookies with Vanilla Glaze!  Yum!

Day 4:  Tarts and Cupcakes – an Awesome Combination!  Learn the “Art of the Tart” as we create a scrumptious Bacon Leek and Parmesan Tart.  Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Please bring a cooler to class each day.

(Snacks & Take-Home Dinner for 4 For Each Class)

Hands On

Mon. 6/12, Tues., 6/13, Wed. 6/14, Thurs. 6/15

10:00-2:00         Series Fee: $315 

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 n