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

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Event/Date Description Openings/Price/Location
4155

Mon, Jan. 23, 2017 @ 6:30 PM
COOKWELL! NO MORE WHEAT BELLY! WHEAT-FREE, BUT NOT DEPRIVED
 

Eating wheat-free and grain-free doesn’t mean flavor-free!  You can still have very satisfying, healthy foods!

Jackie Caldwell is an integrative nutrition coach and has been eating grain-free for 10 years.  She recovered from severe ulcerative colitis by radically changing her diet and eliminating the foods that she couldn’t digest.  This was after being told several times by doctors that food had nothing to do with her digestive disease. 

Jackie is a very passionate about teaching people how the body can heal itself when you eat the right foods and will walk you through the basics of baking for a wheat-free plan.  We tried her Banana Nut Muffins and her Honey Biscuits and we can attest to their amazing goodness! She will show you how to create mixes and staple baked goods that will take you through the 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 send with your children for a healthy snack.

Learn all about baking with almond flour and cashew butter, where to find the baking ingredients, baking tips, mixing methods, and much more.  You’ll get some hands-on baking time with Jackie, too. 

You will go home with do-able recipes for a sliceable bread loaf, almond flour biscuits, muffins and waffles that will make you proclaim “Wheat! Who Needs It?”   A seriously great baking class! 

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

Limited Hands On  

Mon. 1/23/17 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

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!

1 opening available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4337

Mon, Jan. 23, 2017 @ 6:30 PM
Moved to 1.26.17 - AUTHENTIC HOMEMADE ITALIAN LASAGNA......INCLUDING THE NOODLES!
 

Note: This class has been moved to Thursday 1.26.17.  Visit that new class date on our calendar of classes and register there.

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 

Mon. 1/23/17   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

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4175

Tue, Jan. 24, 2017 @ 6:30 PM
MIX IT UP! THE ART OF SAUTE & PAN SAUCES
 

In this high hands-on class, you’ll learn basic sauté techniques from one of our most popular instructors. Chef Richard McPeake has been teaching classes with us for almost two decades…and man, of man, does he know how to cook!

Chef will demonstrate basic sautéing skills, a skill that is pervasive in everyday cooking, and then you’ll break out to your hands-on station and get some hands-on time as you practice what you’ve learned! It’s an informative and fun evening of cooking, whisking, tasting, sautéing, and much more.

You’ll learn as you prepare classic sauté dishes like a Sautéed Scampi with Pistachio Garlic Butter appetizer, Pan Sautéed Chicken Breast Chardonnay, Sautéed Seared Beef Tips with Brandy Peppercorn Sauce with an interesting (and delicious) potato hash, and Chef will finish with a “live” demo of Bananas Foster Flambé’! All made in a sauce pan! Who knew? 

Trust us, once you master this basic cooking skill, you’ll have the confidence needed to create culinary masterpieces in your own kitchen on any night of the week!

(Tasting) 

Hands On

 

Tues. 1/24/17   6:30-9:00 

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

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

0 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4333

Tue, Jan. 24, 2017 @ 6:30 PM
GIRLS NIGHT OUT! MIDDLE EASTERN PARTY FOOD - INCLUDING A BELLY DANCING PRIMER!-Moved to 1/25
 

NOTE: This class has been moved to Wed. 1/25/17. Visit that new class date on our calendar of classes and register there.

Grab your girlfriends and learn to entertain at home Middle Eastern-style and impress your guests with your new worldly culinary acumen.  No one needs to know that it's not that hard to get exotic in the kitchen (Hey, not like that!), and tonight’s instructor, Christine Rossi, will show you just how easy it can be! 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 get our party started by teaching number of small dishes like a creamy Hummus, Baba Ghanoush, and Stuffed Grape Leaves with three fillings that you’ll enjoy with your bestie. Next up, you’ll learn a flavorful Spice Chicken dish that will be served over a bed of Middle Eastern Rice, a sweet dessert recipe, and more.

And, it wouldn’t be a real Middle Eastern party without exotic entertainment, so we’ll end our evening with a dancer in ‘da house to demonstrate and teach you’re a crash course in the sensuous art of belly dancing.

(Tasting)

Limited Hands On 

Tues. 1/24/17   6:30-9:00 

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

If you 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

$60.00

Christine Rossi

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4174

Thu, Jan. 26, 2017 @ 6:30 PM
Moved from 1.23 - AUTHENTIC HOMEMADE ITALIAN LASAGNA......INCLUDING THE NOODLES!
 

Note: This class was moved from Monday 1.23.17.

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. 1/26/17   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!

2 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4179

Fri, Jan. 27, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SPANISH "SMALL PLATES" FOR ENTERTAINING
 

It started out as classic Spanish Tapas or “mezze”, and has turned into a whole culinary style all its own here in the states. “Small Plates” are smaller portions of highly flavorful dishes that are usually served over the course of an evening to encourage conversation and lingering.

Please join us for a fun-filled evening as one of our most popular instructors, Chef Richard McPeake, shows us what makes these “little plates” so popular. Chef’s delicious tapas recipes make great party fare or quick and flavorful weeknight meals such as Scallop Quesadillas with Avocado-Corn Relish & Crema, Grilled Pigs and Figs, Shrimp & Chorizo Tapas, and a sweet fried cheese treat. You’ll love making (and sampling!) these mini delights.

(Tasting) 

Limited Hands On 

Fri. 1/27/17   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. 

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

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4345

Fri, Jan. 27, 2017 @ 6:30 PM
Added to Schedule: FLAVORFUL WEEKEND NIGHTS! 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 

Fri. 1/27/17   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. 

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
4180

Sat, Jan. 28, 2017 @ 10:00 AM
BAKING COOL BREADS WITH MR. MCCOOL! FULL-DAY SOURDOUGH WORKSHOP
 

Learn the secrets to making (and baking) sourdough bread, plus several variations to this popular and versatile bread. Sourdough bread doesn’t have to be pucker-your-lips sour in the San Francisco tradition. Bakers have been producing sweeter sourdough breads for a long time. 


In this "hands-on" 4-hour class, you will learn a sourdough medium rye bread whose sourness is tempered by the sweetness of apricots in the dough. Have I got your attention? Trust me, yin and yang never tasted so good! 


If that isn’t enough of a challenge for your taste buds, try a bite of the Chocolate Sourdough bread that you will make in this class. (Yes….I said chocolate!) In addition to learning how to mix, knead, ferment, shape, and bake these breads, today’s instructor, Paul McCool, (our resident “bread head”), will also show you how to wed sourdough and chocolate in a way you never dreamed possible. And, excuse me…. who’s ever said no to chocolate?!  That’s right, people….nobody.


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

Hands On 

Sat. 1/28/17   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!

6 openings available

$75.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4320

Sat, Jan. 28, 2017 @ 11:00 AM
SATURDAY MORNING FLASH DEMOS™! BAD-ASS STREET TACOS
 

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!   

In today’s demonstration, our CCKC Chef will teach the secrets to making bad-ass Street Tacos. These are the real deal, folks! Get ready for a party in your mouth!

(Tasting)

Demonstration Class

Sat. 1/28/17   11:00-12:00

$25 (in advance); $30 (walk in)

Flash Demo Food Professor: CCKC Chef TBD 


Other SATURDAY MORNING FLASH DEMO™ CLASSES:

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

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 1/14) Moved to Sat. 2/18

Moroccan Mouthful: Chicken Tagine (Chef Gary Hild) (Sat. 1/21)

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

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

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

4 openings available

$25.00

Raven Naramore

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4181

Sat, Jan. 28, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SATURDAY NIGHT THAI KITCHEN WITH CHEF SANDY DIGIOVANNI
 

Thai food is a very popular cuisine that places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge and is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy.  It is about the juggling of disparate elements to create a harmonious finish.  I don’t know about you but I’m craving a Thai dish right NOW after reading that. 

Chef Sandy will teach us how to cook authentic Thai foods tonight as we learn dishes such as Tom Yam Guong (shrimp soup), Chicken Satay with Peanut Sauce, Thai Meatballs, an interesting Thai sweet treat for dessert, and more.  Prepare to get your hands in on some of the action in this interactive class!

(Dinner)

Limited Hands On 

Sat. 1/28/17   6:30-9:00 

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

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

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

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4182

Sat, Jan. 28, 2017 @ 6:30 PM
2nd Class Added 1/27:FLAVORFUL WEEKEND NIGHTS! COOKING WITHOUT RECIPES-AN INTERACTIVE COOKING PARTY!
 

Please note that we have added a 2nd class on Fri. 1/27/17. Please visit the calendar on that date to register!

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 

Sat. 1/28/17   6:30-9:00 

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

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

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

0 openings available

$75.00

Gary Hild

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4183

Sun, Jan. 29, 2017 @ 10:00 AM
"THE STONEWALL INN'S" PAN-FRIED CHICKEN DINNER WITH JOE KIELTYKA
 

It’s hard not to love a crispy piece of fried chicken now and then, especially when it’s pan-fried!  So, leave your fear of frying at the front door!  


After 34 years, Kansas City’s landmark restaurant, The Stonewall Inn, closed its doors. Housed in one of Lenexa’s earliest farmsteads, it was a real slice of Americana … something we probably will never see again. But, chin up … we have some GOOD news! The heart and soul of The Stonewall Inn is right here in our kitchen!


Come spend an evening with Stonewall Inn proprietor and cook, Joe Kieltyka, as he shares coveted secrets (along with his amazing stories) to creating the Inn’s most popular menu with Pan-Fried Chicken as the star. You’ll also learn how to make the accompaniments to the Inn’s people-pleasin’ chicken such as Mashed Potatoes with perfectly seasoned Pan Gravy and Green Beans.  (Did you even have to ask?). Get ready to have a lot of fun as you learn from this charming, talented and very entertaining man.  It’s a class you will only find here at The Culinary Center of Kansas City™!


(Tasting)

Demonstration Class

Sun. 1/29/17   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!

11 openings available

$65.00

Joe Kieltyla

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4184

Sun, Jan. 29, 2017 @ 10:00 AM
THE ART OF THE MACARON
 

Sweet, cute and delicious!  Are you like us.....obsessed with these delicate, beautiful and classically French cookies?  Then this class is for you!  We’re learning to make Macaron -- colorful, crispy cookie “sandwiches” filled with just about anything from jam to chocolate ganache.  We’ll discover lots of variations and learn how to create made-from-scratch fillings.  You’ll take home macarons to bake and share with your family, as well as the know-how to create more of these beauties!

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

Limited Hands On 

Sun. 1/29/17   10:00-12:30 

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

0 openings available

$55.00

Marcella Ibarguren

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4120

Sun, Jan. 29, 2017 @ 6:00 PM
PRO SERIES I: DAY 3-SEAFOOD
 

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
4185

Sun, Jan. 29, 2017 @ 6:30 PM
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. 1/29/17   6:30-9:00 

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

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

4 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4186

Mon, Jan. 30, 2017 @ 6:30 PM
BEAUTIFUL BRIOCHE BREAD
 

You’re in for a treat as one of our newest instructors and expert baker, Jason Provo, shows you how to embrace the “baker within” as he teaches you how to create this soft, light and intensely buttery delight known as “Brioche.” 

It is one of the most versatile doughs in his repertoire and can be turned into so many great recipes like dinner rolls, cinnamon rolls, French toast, monkey breads and many more homemade delights. 

Jason will teach you basic baking fundamentals such as mixing, measuring, filling and shaping and you will get involved as you shape and fill your very own brioche dough to take home and bake off. Imagine how lovely your house will smell as it bakes.

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

Limited Hands On 

Mon. 1/30/17   6:30-9:00 

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

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


15 openings available

$55.00

Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4125

Mon, Jan. 30, 2017 @ 6:30 PM
PRO SERIES II (DAY 1-SMALL PLATES & APPETIZERS)
 

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

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

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

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

Mondays beginning 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.)

9 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4324

Tue, Jan. 31, 2017 @ 10:00 AM
WEEKDAY COOKING LESSONS: HOW TO BUILD & COOK FROM A KICK-BUTT PANTRY
 

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

Join us for this informative 4-hour class led by today’s instructor, Master Chef Richard McFarland, an engaging and uber-experienced culinary professional who’s cooked all over the world, including for the Queen of England and Princess Diana! (Uh huh…that’s what I’m talkin’ about!), as he shares his secrets to simple, delicious meals you can make any night of the week, using what you have on hand.

Pastas, grains, condiments, spices, and even some prepared goods to keep “at-hand-ready” to play starring roles in great weeknight repasts. Let’s learn how to dress up the basics, how to turn tonight’s leftovers into tomorrow’s dinner, and how to make the best use of one’s freezer space, etc. Plus, you’ll learn secrets to using the ingredients you have on hand to create simple dishes like flavorful soups, omelettes, and filled crepes.   This is the stuff of real cooks! 

(Tasting & Lunch) 

Hands On 

Tues. 1/31/17   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

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4187

Tue, Jan. 31, 2017 @ 6:30 PM
WEEKNIGHT MEALS THAT ROCK!
 

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

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

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

(Tasting)

Limited Hands On 

Tues. 1/31/17   6:30-9:00 

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

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

8 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4188

Thu, Feb. 2, 2017 @ 6:30 PM
TOUCHDOWN APPETIZERS & OTHER PARTY FOODS FOR ENTERTAINING
 

The big football game is right around the corner, and it’s time to impress your guests by adding some unique and sophisticated appetizers to your appetizer repertoire! With a little cooking instruction and some interesting ingredients, your next cocktail party will be the one that your friends will remember!

Experienced instructor, Daniela Mancinelli Abel, is talented and engaging and ALWAYS impresses with her favorite appetizer recipes.  She is great at showing you ways to make amazing appetizers that don’t cost an arm and a leg and has some creative presentation ideas to share, too. Daniela is also BIG on doing things ahead of time so she’ll teach us some time-saving advance prep work so you can spend party time with your guests and not in the kitchen!

You’ll learn as she shows you how to create classic appetizers like Tomato & Basil Bruschetta, Italian Tuna & Onion Crostini-a recipe she created herself, among others! Then, you’ll get your hands in on the party food fun and create your own “little toast” appetizer by choosing from a variety of ingredients to mix, match, and create your own masterpieces!

This is a fantastic way to impress your friends and use items like cannellini beans, bacon, spinach, leftover chicken, garlic, onions and herbs that you probably already have sitting in your fridge or pantry! Touchdown!

(Tasting)

Hands On

 

Thurs. 2/2/17   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!

7 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4189

Fri, Feb. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! DINERS, DIVES & DIVINE COMFORT FOOD WITH META & BARRY WEST
 

Come on in!  Everyone is welcome at the roadside diner! Join us as we explore the resurgence of our fascination with Americana and nostalgia for simpler times, all of which is finding its way back into the popular culture. The American roadside diner is a treasure that is part of that nostalgia and, and folks, it’s making a comeback with its comfort foods, great conversation and the never-ending pot of coffee. 

Tonight, let’s go back in time as we learn to re-create a Country Fried Steak Dinner complete with Mashed Potatoes and Cream Gravy!  We have the experienced cooking/teaching team of Meta and Barry West, formerly with the Kirby House Restaurant in Abilene, Kansas, where Barry was the resident chicken fried steak expert!  Preparing this iconic dish can be a bit tricky, but Barry will share his tips and tricks.  Don’t worry. 

This home-style duo will also show you how to make the diner “fixins” as well, beginning with an All American Salad with Grilled Coconut Walnut Bread, ending with a Three Layer Carrot Cake with Maple Frosting, and more. 

And just in case you were wondering, THIS dinner here at The Culinary Center serves wine and beer! Aunt Bee and Andy would be proud!

(Dinner)

Demonstration Class 

Fri. 2/3/17    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. 

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

Barry & Meta West

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4190

Fri, Feb. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! AUTHENTIC MEXICAN TAMALADA PARTY!
 

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

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

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

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

(Dinner)

Hands On 

Fri. 2/3/17   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!

0 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4191

Sat, Feb. 4, 2017 @ 10:00 AM
COOKWELL! COOK HEALTHY! LIVE WELL! COOKING SERIES: CLASS #1 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

Sat. 2/4/17  10:00-12:30

COOK HEALTHY! LIVE WELL! Cooking Series:

Class #1: Perfect Proteins For Energy & Vitality (Sat. 2/4am)

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!

6 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4321

Sat, Feb. 4, 2017 @ 11:00 AM
SATURDAY MORNING FLASH DEMOS™! FRENCH CREPES & SEXY VANILLA
 

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!    

In today’s demonstration, Chef Charlie Hammond will teach culinary techniques to create scrumptious French Crêpes and a tangy citrus curd. Oh là là!

(Tasting) 

Demonstration Class

Sat. 2/4/17   11:00-12:00

$25 (in advance); $30 (walk in)

Flash Demo Food Professor & “Vanillologist” (I just made that up): Chef Charlie Hammond 


Other SATURDAY MORNING FLASH DEMO™ CLASSES:

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

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 1/14)Moved to Sat. 2/18

Moroccan Mouthful: Chicken Tagine (Chef Gary Hild) (Sat. 1/21)

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

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

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

15 openings available

$25.00

Flash Demo Food Professor & Vanillologist: Chef Charlie Hammond

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4192

Sat, Feb. 4, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! WHISKEY LOVE-THE ART OF DISTILLING WHISKEY & OTHER SPIRITS
 

As Mark Twain said, “Too much of anything is bad, but too much whiskey is barely enough.” 

Join us tonight for a special class on the spirit-filled world of distilling whiskey and other spirits.  It’s for beginners as well as seasoned whiskey drinkers alike who will surely learn a lot from our experienced instructor, Joe Quinn, the local distilling specialist from Holladay Distillery (Weston, MO). 

Distilling is an art and a science and we’ll explore both!  We’ll look at it from water to whiskey and all things that go into crafting whiskey and other spirits.  These folks know what they are talking about…..their bourbon recipe is 160 years old!  We’ll get to the bottom of the barrel (get it?) and also taste foods that pair with whiskey. 

Rookies are welcome.  Just come ready to become a “believer!”  Join us to sip and explore what goes in to the fine spirits we love to enjoy! (Bring friend and make it a party!)

(Tastings of Spirits & Small Plates)

Demonstration Class

Sat. 2/4/17   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!


11 openings available

$75.00

Joe Quinn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4193

Sun, Feb. 5, 2017 @ 10:00 AM
INTRO TO HONEY: A COOKING CLASS AS SWEET AS TUPELO HONEY
 

Don’t miss this uniquely original and inaugural cooking class experience at The Culinary Center as we welcome local beekeeper, pollinator habitat conservationist and foodie – Bill Allinder.   

Honey is like wine – no two specimens are exactly the same.  Come learn why they are different, how bees make honey, the processing formula and why Van Morrison wrote a whole darn song about this prized ingredient. 

Today, we will also explore cooking with honey, as well, and you’ll get to prepare some vinaigrettes such as Honey Chile Vinaigrette and Bourbon Honey Marinade to take home with you. Bill will demonstrate how to cook Brussels Sprouts with Roasted Pine Nuts and a Honey Butter Glaze which you’ll taste in class. Plus he’ll be bringing some pre-made appetizers and Baklava for you to taste, too!

Become a discerning honey shopper and a discriminating honey user. Participate in a blind tasting of samples of local honeys, monofloral varietals, and even some grocery store brands. (You won’t believe what you will learn about most honey found in your local store!)  Learn about the terminology that experts use to describe the flavor characteristics of honeys - the memory palate of the honey tasting experience.

Bill’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. So, as you can see……Bill knows honey!  He will also display and explain the use of bee hives and beekeeper equipment.

Come for the education….stay for the Baklava! 

(Tasting & Take-Home Local Honey, Vinaigrette and Glaze)

Limited Hands On 

Sun. 2/5/17   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!

10 openings available

$65.00

Bill Allinder

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4125

Mon, Feb. 6, 2017 @ 6:30 PM
PRO SERIES II (DAY 2-SALADS)
 

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

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

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

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

Mondays beginning 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.)

9 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4195

Tue, Feb. 7, 2017 @ 10:00 AM
WEEKDAY COOKING LESSONS: THE SECRETS OF ONE-DISH WONDERS
 

Tired of always pulling out those same ole’ casserole recipes?  You know…the ones with the canned soup as the main ingredient?  Every food culture around the world has amazing examples of healthful and flavorful one-dish meals that beat the heck out of our American “company casserole.”  It involves knowing a few cooking techniques and then you’re off and running to create customized versions in our own kitchen. Want to add some “soon to be” new favorites to your repertoire so you can feed a busy family or entertain without the fuss?

Join Master Chef Richard McFarlane-Clark in our kitchen this morning as he teaches you how to create easy, healthy, quick and tasty casseroles and one-dish meals that will show off the bounty of winter vegetables and produce and introduce you to some classic cooking education. You will learn how to prepare dish such as a beautiful Tuscan chicken casserole as well as desserts like baked winter fruit crumbles, and others.  Also, great tips for varying your one-dish wonders. You’ll get some hands on today, as well.

( Lunch)

Limited Hands On 

Tues. 2/7/17   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!

9 openings available

$65.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4197

Tue, Feb. 7, 2017 @ 6:30 PM
DINNER WITH "THE FAMILY" - HANDMADE SPAGHETTI & MEATBALLS
 

Nothing says Italian comfort food like a big plate of Spaghetti & Meatballs. Let’s learn to make this iconic meal the right way, from an Italian expert!

You’ll get plenty of hands-on action in the kitchen when you learn to make classic egg pasta dough-that’s right, from scratch! And, authentic Ragu Sauce-a Mancinelli family tradition. Not to mention perfectly seasoned meatballs. Plus, you’ll take home some of your creation to show off to your family, as well. This is a class where you get to begin your OWN traditions!

(Tasting &Take-Home Food)

Hands On 

Tues. 2/7/17   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!

10 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4348

Tue, Feb. 7, 2017 @ 6:30 PM
MOVED TO 2/21 SMALL BITES: PARTY FOOD WITH PIZZAZ
 

This class has been moved to Tuesday, February 21st. Visit that new class date and register there.Tired of the serving the same old tired appetizers at your get-togethers? If the answer is yes, this is the class for you!

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

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

What do you say? Let’s get this party started!

(Tasting)

Limited Hands On 

Tues. 2/7/17   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!

0 openings available

$55.00

Jesse Vega

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4198

Wed, Feb. 8, 2017 @ 11:00 AM
LUNCH & LEARN! DECORATING ON A DIME! "SHABBY CHIC" TABLE DESIGNS WITH LARRY WHEELER
 

We’re going to have some big-time fun in this unique 2-hour "Lunch & Learn" class as we recycle, repurpose and reinvent tablescape designs!

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

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

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

(Lunch)

Demonstration Class 

Wed. 2/8/17    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!

0 openings available

$45.00

Larry Wheeler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4199

Fri, Feb. 10, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A ROMANTIC DINNER FOR TWO! Couples classes added on2/11 & 2/12
 

NOTE: We have added more Couples classes to the schedule on 2/11 & 2/12. Please visit those dates to register. 

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 pairs.

Tonight it’s the consummate date night dinner featuring an elegant menu as we work alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire! Chef Richard is passionate about showing you how to make some of his favorite recipes.

Our beautiful dinner will begin with a fresh Spinach Salad with all the toppings. Then he’ll show you how to prepare an Original Plaza III 1970’s Tenderloin Oscar (Beef Medallions topped with Crabmeat, Fresh Asparagus and Béarnaise Sauce, and more. We’ll also learn Chef’s secrets to whipping up a fresh-made Hollandaise Sauce (made into Béarnaise Sauce), and, you’re in for a special treat as you watch Chef prepare his award-winning Strawberry Fancy dessert!! What a menu!

We’ll furnish the romantic ambiance so you can relax and enjoy the fabulous dinner that you’ve help prepare.

(Dinner)

Hands On 

Fri. 2/10/17   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
4352

Fri, Feb. 10, 2017 @ 6:30 PM
Added to Schedule: FLAVORFUL WEEKEND NIGHTS! THE ART OF SENSUAL FOODS-LOVE ON A PLATE
 

It’s the season of love, and an appetite for food (and love!) is all that’s required to explore the pleasure of taste and touch in tonight’s journey into the seductive world of beautiful foods that put us in the mood. We’re talkin’ foods with aphrodisiac qualities.   Raven Naramore, one of our newest instructors, is passionate about the art of cooking and guarantees that tonight’s class will ignite your pleasure senses and add to your culinary repertoire, all at the same time. 

You’ll learn culinary techniques such as the proper way to shell an oyster, how to whip up a simple emulsified sauce, and other tricks-of-the-trade as you work alongside Chef Raven to prepare mouthwatering recipes that are sure to arouse your senses such as Oysters Rockefeller on the half shell, velvety Chestnut Soup, and Asparagus Fries with Smoky Chipotle Aioli, grapes wrapped in goat cheese and almonds.  Of course, we’ll end our cooking lesson on a sweet note with a sensational “chocolate-y” dessert.  Talk about tantalizing your taste buds!

We’ll set beautiful tables along with the perfect ambiance for you to enjoy this unique aphrodisiac-inspired feast that’s perfectly suited for a celebration of love.

Couples are welcomed, but a partner isn’t required. Seriously, who says you can’t buy your own darn self a Valentine’s Day gift!

(Tasting)

Demonstration Class  

Fri. 2/10/17   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!

 

18 openings available

$75.00

Raven Naramore

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4200

Sat, Feb. 11, 2017 @ 10:00 AM
TINY TOTS: LITTLE SWEETIES IN ST. VALENTINE'S COOKIE KITCHEN
 

Valentine’s Day and sweets go hand-in-hand and today experienced culinary instructor, Margo Mikkelson, is going to show your budding chef (ages 2-4) and their adult partners how to create special Valentine’s Day cookies to bring home for that special person. Hmmmm…that might even be you!

We’ll learn basic baking skills like mixing, measuring, and rolling as we whip up and bake a batch of Grandma’s Sugar and Spice Ginger Snap Cookies. While these beauties are baking, it’ll be time to work on a kid-friendly Valentine’s Day craft that they’ll take home to hang in their room. We’ll end the day by concentrating on our decorating skills as we visit our Sprinkles Station to decorate sweet little Valentine Chocolate Heart Cookies.

Be warned…we might be sending you home with a sprinkle covered” kid!

(Tasting & Take-Home Cookies & Craft)

Hands On 

Sat. 2/11/17   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
4322

Sat, Feb. 11, 2017 @ 11:00 AM
SATURDAY MORNING FLASH DEMOS™! CHICKEN SALTIMBOCCA
 

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!   

In today’s demonstration, Chef Daniela Mancinelli Abel will teach you to make Chicken Saltimbocca. Italian for “jumps in the mouth”, this classic Italian dish always delivers! Let it inta yo mouth! 

(Tasting)

Demonstration Class

Sat. 2/11/17   11:00-12:00

$25 (in advance); $30 (walk in)

Flash Demo Food Professor: Daniela Mancinelli Abel 

 

Other SATURDAY MORNING FLASH DEMO™ CLASSES:

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

Laissez les Beignets Roulez! (Doughnuts!) (Chef Jason Provo) (Sat. 1/14)Moved to Sat. 2/18

Moroccan Mouthful: Chicken Tagine (Chef Gary Hild) (Sat. 1/21)

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

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

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

 

 

14 openings available

$25.00

Flash Demo Food Professor: Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4201

Sat, Feb. 11, 2017 @ 1:30 PM
LI'L KIDS: SUPER HERO VALENTINE'S DAY COOKING PARTY FOR SUPER KIDS!
 

Calling all tiny Super Heroes (ages 5-8)! We need you in a “Flash” at Super Hero Headquarters (aka The Culinary Center of Kansas City) for a SMASHING good time in the kitchen as we pay tribute to our favorite Super Heroes in honor of Valentine’s Day. You know as well as I do that there’s always a ‘love conquers all” theme in the superhero flicks, right?Work with me here. 

Our li’l chefs (ages 5-8) and their adult cooking partners will work together as a “dynamic duo” under the experienced watchful eye of mild-mannered culinary instructor Margo Mikkelson.  She will show us some basic superpower culinary skills such as mixing, measuring and knife skills, using kid-friendly tools.

Then we’ll leap in a single bound and make Bat Girl’s crime-fighting Fabulous Fish Sticks faster than you can say “One-Two Punch.”  Next, you’ll make boring vegetables “explode” into Ironman’s Victorious Veggies, and finally, we’ll call upon our “super powers” when we create Hulk’s powerful Banana Trifle.

Your mission, if you choose to accept it, will be to sign up for this class right away! (Capes optional, but definitely bring your camera to capture the fun!)

(Lunch)

Hands On

 

Sat. 2/11/17   1:30-3:30 

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

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

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

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

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

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4202

Sat, Feb. 11, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A TASTE FOR LOVE-ROMANTIC VALENTINE'S DINNER FOR TWO!
 

Whether it’s your first date or your 50th anniversary, this is the place to be on the Saturday night before Valentine’s Day as “love in the kitchen” ignites with a beautiful dinner for two. The candles are glowing, the fireplace roaring as we steam up our kitchen just for you.

We’ll start you off with an intoxicating and refreshing libation that we affectionately call “Love Potion #9” just to get you and your “luvva” in the mood.  Our CCKC Impassioned Chefs will then serve a sizzlin’ hot menu beginning with an elegant appetizer made with brie and figs.  Next course will be a Brayaude made with potatoes, onions and eggs followed by French Onion Soup Gratinee.  The star of the evening will be a French classic - Beef Bourguignon - which will be served with Duchesse Potatoes and Roasted Broccoli and Cauliflower made in a French style with lemon, basil and almonds.  Chef Sergio's famous flatbread will be served with our meal.  For dessert  we will have a sweet little fantasy in the form of a Chocolate Cherry Truffle Cheesecake to pair with our Signature Coffee Bar.  Oui Oui you say!  

We will entertain with a short culinary demonstration and share the passion that is our craft, and each couple will receive a very special Valentine’s Day gift (Hint … CHOCOLATE is involved!).

And, here’s another hint from us to you: Reservations for this dinner will gain you many bonus points in the “Romance Department!”   Warning: Attending this dinner may result in lack of sleep.” 

(Please note that this class is a dinner class and includes a brief culinary demonstration.  There are no "hands on" activities involved…your hands should be busy holding those of your luvva, silly!) 

(Dinner)

Demonstration Class

 

Sat. 2/11/17   6:30-9:00 

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

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

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

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

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

11 openings available

$75.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4344

Sat, Feb. 11, 2017 @ 6:30 PM
Added class: FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! A ROMANTIC "TABLE FOR TWO" COOKING CLASS
 

Tonight, it’s all about you two lovey-doveys having a unique date night experience! You’ll learn how to cook a fantastic menu with Master Chef Richard McFarlane-Clark, so grab your favorite person and join us in our kitchen. 

Our beautiful dinner will begin with a fresh Salad au Lardon (That’s fancy French talk for bacon, friends!  Do I have your attention yet?).  Then we’ll learn how to create an elegant Creamy Green Pea Soup (Don’t make that face, it’s outstanding!). Then straight from the menus of Le George V Restaurant in Paris, you’ll learn how to prepare Chateaubriand with Portobello Mushrooms and Madeira Wine Jus.  (Uh huh….I told you this was a special dinner.)  You’ll also get a special treat as  you prepare a Lover’s Chocolate Trifle.  What a menu! 

(Dinner)

Hands On

Sat., 2/11/17   6:30-9:00  

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

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

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

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

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


0 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4203

Sun, Feb. 12, 2017 @ 10:00 AM
BAKING BASICS
 

In this 3-hour class, we’ll 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 as he demonstrates a simple yeast dough (focaccia) and a short dough (pie crust).  No more will you wonder why your bread dough didn’t rise or why your pie crust was tough!  You’ll learn the ins and outs of creaming, mixing, measuring and folding.  Along the way, we’ll emphasize the importance of accuracy in measuring and introduce the professional chef’s best friend—“mise en place”.  

(Tasting) 

Limited Hands On 

Sun. 2/12/17   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!

17 openings available

$60.00

Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Feb. 12, 2017 @ 6:00 PM
PRO SERIES I: DAY 4 - VEGETABLES
 

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
4342

Sun, Feb. 12, 2017 @ 6:30 PM
Added class:FLAVORFUL WEEKEND NIGHTS! ELEGANT BEEF WELLINGTON DINNER FOR 2-PERFECT VALENTINE'S GIFT!
 

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.

Master Chef Richard McFarlane-Clark, who spent many years in London learning his craft and cooked all over the world (including for the Queen of England and Princess Diana) 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
Sun. 2/12/17   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. 

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

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4204

Mon, Feb. 13, 2017 @ 6:30 PM
SUSHI 101
 

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

Sushi always delivers on flavor and fun so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean and let’s get our sushi on! Oishii! (That means “yummy” in Japanese!) Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen!

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

Note: This is a basic skills class for beginners.

(Tasting)

Hands On 

Mon. 2/13/17   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 

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

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4125

Mon, Feb. 13, 2017 @ 6:30 PM
9-WEEK PRO SERIES II (DAY 3-PASTA)
 

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

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

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

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

Mondays beginning 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.)

9 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4205

Tue, Feb. 14, 2017 @ 6:30 PM
A TASTE FOR LOVE: A VALENTINE'S DAY CHOCOLATE & WINE PAIRING EXPERIENCE FOR TWO
 

 Tonight is a night for perfect pairings...of lovers AND of chocolate and wine, of course.  We have created the quintessential Valentine’s Day experience for you and your luvva as we explore the world of chocolate and wine pairing. 

We’ll start with heavy appetizers …because luvvas need to eat….then Keri Lauderdale Olson (Chocolate Cork) will show you why the pairing of chocolate and wine has been historically rumored to be an aphrodisiac.  C’mon, you know that’s true! But you can discover that for yourself (insert impish smile).  And if you think one of those pairings will not include a sparkling wine, well … you’re just crazy with love….because it will. 

Experience an evening of decadence with finely prepared food and romantically inspired pairings of chocolates and wines.  Then find your own perfect pairing to replicate at home to inspire romance. 

(Tasting)

Demonstration Class 

Tues. 2/14/17   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.  

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

Keri Lauderdale Olson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4206

Tue, Feb. 14, 2017 @ 6:30 PM
VALENTINE'S DAY CLASS: DINNER FOR 2 ON THE LEFT BANK OF THE SEINE-Couples classes added-2/11 & 2/12
 

NOTE: We have added more Couples classes to the schedule on 2/11 & 2/12. Please visit those dates to register. 

La “Rive Gauche” as it is also called, generally refers to the Paris of an earlier era…the Paris of artists, writers and philosophers such as Anais Nin, Pablo Picasso, Henri Matisse and F Scott Fitzgerald…all of whom evoke a romantic bohemian counterculture of creativity. 

Join us this evening as we embark on our own creative (and romantic!) culinary adventure to celebrate the Paris of yesteryear along the River Seine. 

We will begin with a sparkling toast to celebrate St. Valentine’s Day. Then Master Chef Richard McFarlane-Clark will demonstrate and prepare authentic French dishes such as Flambe Pastis Shrimp, Steak in Mushroom and Red Wine Sauce, Potato Galette, and the famous French Chocolate Mousse.  Two additional wines will be paired with these fabulous dishes.

This will be the perfect Valentine’s Day event for you and that special someone!  Register early!  See you on the Boulevard Saint-Germain! 

(Dinner & Wine)

Limited Hands On 

Tues. 2/14/17    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.  

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

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4346

Tue, Feb. 14, 2017 @ 6:30 PM
Added Class: COUPLES COOK! VALENTINE'S DATE NIGHT IN THE SUSHI KITCHEN
 

It’s Valentine’s Day! You’ll be hard pressed to find a more unique experience for your sweetie and you!

Join us for one of our most popular classes as you learn to make sushi together! Your expert instructor,  Chef Yvette Hirang, will introduce you to the fundamental skills needed to make the basic types of rolls and get you “rollin’” yourself with some hands-on Valentine’s Day action. (No, not that kind of hands on, silly! C’mon, now!)

You’ll learn about sushi rice, wasabi, pickled ginger, how to safely store fish and where and how to buy sushi grade fish.  We’ll learn hand-rolling techniques and presentation!  Sushi always delivers on flavor and fun so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean and let’s get our sushi on! Oishii! (That means “yummy” in Japanese!) Who said you can’t find great sushi in the Midwest? Now you can make it in YOUR kitchen!

Throughout this interactive evening, you’ll work alongside Chef Hirang as you try your hand at making sushi and also taste several types of sushi like Inside-out Roll, Spicy Tuna Roll, and California Roll! And, yes, there will be wine, too!

A very unique Valentine’s Day date night! 

(Tasting)

Hands On

Tues. 2/14/17    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. 

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

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4207

Wed, Feb. 15, 2017 @ 6:30 PM
A CHEF'S SECRETS TO QUICK PAN SAUCES & SEARED MEATS
 

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

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

(Tasting)

Hands On 

Wed. 2/15/17   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 

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

5 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4350

Thu, Feb. 16, 2017 @ 6:30 PM
Added to Schedule: HOMESTYLE MEXICAN: VIVA MEXICO!
 

It’s Thursday night and we’re ready for a fiesta! Chef Sergio Lara is quite the talented chef – especially when it comes to preparing the foods with which he grew up.

Tonight, you’ll roll up your sleeves and garner some tried and true culinary skills – Mexican style! - as you learn to prepare some of his very favorite fiesta dishes including Horchata (a delicious traditional Mexican drink), Pollo Asado (a spicy and flavorful chicken dish), Tortas (a Mexican sandwich roll), Masa Sopes (cornmeal “boats” with flavorful fillings), and Bunuelos (a beautiful Mexican dessert). You’ll also learn how to identify and work with more Mexican ingredients that can be found locally.

Round up your amigos & amigas and join us for a flavorful fun evening! Viva Mexico!  

(Tasting) 

Hands On

Thurs. 2/16/17   6:30-9:00 

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

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

 

18 openings available

$65.00

Sergio Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4208

Fri, Feb. 17, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! UNDERSTANDING & APPRECIATING FRENCH WINES
 

In France, drinking wine with a meal is the norm. There, we said it. But, why wouldn’t they? The French have some of the most outstanding wines in the world, but to the average person, the idea of ordering a French wine in a restaurant can feel like an insurmountable task. The goal of tonight’s wine lesson will help you get an understanding of the singular world of French wines.   It will also get you a little more comfortable in the French section of your local wine shop or when ordering off of a wine list.

Let’s sip, swirl, taste and learn the basics about French wines. Which to choose with your meal….and why. Which wines come from which regions? You’ll learn as an expert wine aficionado, Brent Grider, Beverage Manager and Sommelier for KC’s newest restaurant, Stock Hill, discusses a few of the major regions like Burgundy, Bordeaux, Loire, Champagne, Langeudoc and Roussillon, and more.

We’ll serve CCKC chef-prepared “small plate” appetizers for you to enjoy as you mingle and sample different French wine selections that range from delicious to delectable while Brent discusses the famed wine region that each wine originates from.

(Wine Tasting & “Small Plate” Appetizers)

Demonstration Class 

Fri. 2/17/17   6:30-9:00

Please note that the pricing for this class is incorrect in the printed catalog - the class fee is $75 per person. 

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

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

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

9 openings available

$75.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4209

Sat, Feb. 18, 2017 @ 10:00 AM
THE "HOP"PY MARRIAGE OF BEER & BREAD
 

Beer in your bread? Yep, it’s a thing! Get your hands in the dough/ brew fest in this fun and interactive 3-hour class! You’ll work alongside an experienced culinary instructor and baking expert, Paul McCool, as you explore how the ubiquitous barley and hops can be used to create interesting and tasty breads. Paul is a accomplished baker and has baked all over the world.

Today he’ll share his tips as he teaches you to create two bread-infused breads, Chocolate Stout Bread and a savory Cheddar Beer Bread. Throughout class we’ll learn and practice essential skills that you can apply to your future baking endeavors including measuring, mixing, kneading, fermenting, and shaping.

What a fun and informative way to spend a cold winter morning. You’ll take home the dough that you’ve made to bake both of these breads at home. Feel free to wear your favorite beer shirt!

(Tasting & Take-Home Doughs)

Hands On 

Sat. 2/18/17   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
4275

Sat, Feb. 18, 2017 @ 11:00 AM
MOVED FROM 1/14/17 SATURDAY MORNING FLASH DEMOS™! LAISSEZ LES BEIGNETS ROULEZ! (DOUGHNUTS!)
 

THIS CLASS HAS BEEN MOVED FROM 1/14/17.

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!   

In today’s demonstration, Chef Jason Provo will teach you how to create the Café du Monde specialty-Beignets! It’s a doughnut on steroids. We’ll talk about how to make that famous Cafe du Monde-style coffee too. How could we not?

 (Tasting)  

Demonstration Class

Sat. 2/18/17    11:00-12:00

$25 (in advance); $30 (walk-in)

Flash Demo Food Professor: Chef Jason Provo  


Other SATURDAY MORNING FLASH DEMOS™ CLASSES:

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

Moroccan Mouthful: Chicken Tagine (Chef Gary Hild) (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) 

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

10 openings available

$25.00

Flash Demo Food Professor: Chef Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4210

Sat, Feb. 18, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CUCINA CARNEVALE: AN EVENING IN VENICE WITH CHEF SANDY DIGIOVANNI
 

Carnevale di Venezia is steeped in history, charm and tradition – it’s an annual 10-day celebration leading up to Mardi Gras (although rumors are the celebration lasts for several months!). Costumed revelers wander about the city and the streets are alive with mask parades and partiers enjoying the dizzying array of sights and sounds.

Tonight we’ll pack our celebrations into one very fun class with our “Master of Ceremonies", Chef Sandy DiGiovanni, who will lead the festivities and teach us the art of Carnevale fare! We’ll learn how to make some of the most popular food enjoyed at Carnevale, including Tofeja, a hearty bean soup; a classic Venetian dish of risotto with peas; Fricando, braised spareribs (tender, tasty and juice!); and Bugie, delicate fried ribbons of dough.

Come join the cooking fun and celebrate with us!

(Dinner)

Limited Hands On 

Sat. 2/18/17   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!

4 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4211

Sun, Feb. 19, 2017 @ 4:30 PM
COOKWELL! COOK HEALTHY! LIVE WELL! COOKING SERIES: CLASS #2: SATISFYING SALADS, VEGES & DRESSINGS
 

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 #2: SATISFYING SALADS, VEGETABLES & DRESSINGS

Tonight, in Class #2, we’ll build your arsenal of recipes and salad making techniques that will keep your body strong and the menus from getting boring!  Even better ,we will learn how to personalize those salads, and change up things to keep it interesting.  Learn the many details of a well-balanced vegetarian salad … from simple composed salads and grilled salads to full-dinner salads that add grains, vegetables, fruits, and a discussion of various proteins suitable for a heartier salad (including seafood and chicken options for meat-eaters). This isn’t just about lettuce, folks, but a great variety of vegetable preparation with emphasis on utilizing the right amount of calories for optimal energy.

Chef Gary is a pro at whipping up flavorful and healthy salad dressings with tips for making them your own, including the proper way to make reductions. And, because a great dressing must begin with include a quality oil, he’ll also lead a discussion on olive oils-including an olive oil tasting. These are recipes and techniques that you’ll be using over, and over. We’ll learn how to make grilled salads, composed salads, grain salads, and we’ll pick up some techniques for making all kinds of varied dressings and vinaigrettes. 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

Sun. 2/19/17   4:30-7:00 

COOK HEALTHY! LIVE WELL! Cooking Series:

Class #1: Perfect Proteins For Energy & Vitality (Sat. 2/4am)

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.)   

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!

5 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4120

Sun, Feb. 19, 2017 @ 6:00 PM
PRO SERIES I: DAY 5 - MOIST 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
4125

Mon, Feb. 20, 2017 @ 6:30 PM
PRO SERIES II(DAY 4-SIDE DISHES-INCLUDING GRAINS,RICE,BEANS)
 

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.)

9 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4212

Tue, Feb. 21, 2017 @ 10:00 AM
WEEKDAY COOKING LESSONS: INTRO TO SOUPS & STOCKS
 

Once you know how to make stocks, you’ve opened the door to so many recipes that rely on these flavor bases such as wonderful, nourishing soups of course. With just a morning of instruction with Chef Richard McFarlane-Clark, it's possible that you'll never open a can of prepared soup again!

In this 4-hour class, Chef will walk you through important culinary techniques and the fundamentals of making seriously good stocks and soups, from scratch. He will demonstrate recipes such as Asian Pho Stock, Roasted Vegetable Stock, and of course, a basic Chicken Stock, that he will then show you how to turn into fabulous soups and gravies.  

He’ll cover the various types of seasonings & flavorings, as well as attractive and tasty garnishes that will make your soups go from zero to hero in no time. You’ll get some hands-on cooking time with chef, too.

(Lunch)

Limited Hands On 

Tues. 2/21/17   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!

15 openings available

$65.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4196

Tue, Feb. 21, 2017 @ 6:30 PM
MOVED FROM 2/7 SMALL BITES: PARTY FOOD WITH PIZZAZ
 

This class has been moved from Tuesday, February 7th.Tired of the serving the same old tired appetizers at your get-togethers? If the answer is yes, this is the class for you!

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

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

What do you say? Let’s get this party started!

(Tasting)

Limited Hands On 

Tues. 2/21/17   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!

14 openings available

$55.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4213

Tue, Feb. 21, 2017 @ 6:30 PM
ASIAN SAUCES...AND THE DISHES THAT LOVE THEM!
 

Let’s explore the world of Asian sauces, because once you know them, it’s a cinch to make so many favorite Asian dishes!

 This fun and informative class will be taught by Chef Yvette Hirang, an expert in Asian cooking. Few things fuel Yvette’s passion like her love of Asian cooking and she’s excited to share her passion and knowledge with you!

She’ll start off by showing you how to make a Sweet and Sour Sauce, Soy Ginger Sauce, and a Sweet Soy Sauté Sauce, three basic sauces that you can use at home to stir-fry, sauté and braise the “Asian way!” Tonight, they’ll be used to create flavorful Asian dishes like Beef with Broccoli, the ever-popular Sweet & Sour Chicken, and MORE. You’ll get some hands-on cooking time with this engaging chef, too! No more take-out for you!

(Tasting)

Limited Hands On 

Tues. 2/21/17    6:30-9:00 

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

6 openings available

$60.00

Yvette Hirang

The Culinary Center of Kansas City

 
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!

5 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!
 

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!

 

13 openings available

$60.00

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!

2 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 a Chocolate "Spooning" Dessert.  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!

3 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!

1 opening available

$60.00

Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4221

Sat, Feb. 25, 2017 @ 10:00 AM
COOKWELL!COOK HEALTHY! LIVE WELL! SERIES: CLASS #3: WHOLE GRAINS & LEGUMES FOR A NEW GENERATION
 

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 #3: WHOLE GRAINS & LEGUMES FOR A NEW GENERATION

Today, in Class #3, we will learn that grains have been a staple for nutritious and satisfying meals for many centuries.  Adding whole grain dishes to your meals is a great choice because not only are they low-cost, they are healthy and an excellent source of fiber and important nutrients, too!  

There are many tasty options for adding delicious grains to your meal, but cooking them can sometimes lead to a sticky situation – literally. Grains can be easily over-cooked or undercooked in a heartbeat, but once mastered, they can find a place on your table in an almost limitless array of recipes. A meal that includes grains will leave you feeling fuller, longer….that’s a win/win!

Learn from the best that cooking with grains doesn’t have to be a scary proposition. He’ll explore different varieties of grains and how to cook them to a flavorful perfection. From unpolished to polished, fast cooking to slow cooking – he’ll cover it all. The focus will be using grains that are intact (which allows you to reap the most health benefits).   We’ll savor unique flavors as Chef teaches recipes using barley, brown rice, lentils, edamame, chick peas, and steel-cut oats. Plus, how to toast them for more flavor and a true emphasis on boasting your immune system, and creating recipes with more energy. 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'! Bring on the grains! 

(Tasting)

Limited Hands On

Sat., 2/25/17  10:00-12:30

COOK HEALTHY! LIVE WELL! Cooking Series:

Class #1: Perfect Proteins For Energy & Vitality (Sat. 2/4am)

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!

15 openings available

$65.00

Gary Hild & Cary Skelton Pitman

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!

8 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4223

Sun, Feb. 26, 2017 @ 10:00 AM
MAD ABOUT MUFFINS!
 

It’s Sunday morning and you’re grabbing a good cuppa’ Joe at your favorite java joint when you glance at the glass case with the beautiful baked goods and can’t help staring at the beautiful muffins. You order one and take the first bite.  Pure heaven!  Wouldn’t you like to know how to make perfect flavored muffins to have on hand every day of the week?  Here’s your chance.

Experienced baker and culinary instructor, Mari Ruck, will teach classic culinary techniques like mixing, measuring, baking, and more as she creates scrumptious fresh-made muffins like Carrot Ginger Muffins and Berry Blast Muffins. Then everyone will have a chance to work right next to Mari as you create super-moist (and super healthy!) bran muffin batter that you’ll be taking home to bake off.  How could you go wrong? No more crappy muffins! You're welcome.

(Tasting & Take-Home Muffin Batter)

Limited Hands On 

Sun. 2/26/17   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

$50.00

Mari Ruck

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!

11 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.)

9 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!

11 openings available

$60.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4226

Wed, Mar. 1, 2017 @ 6:30 PM
COOKWELL! SAY GOODBYE TO THE FISH FRY! GOOD-FOR-YOU FISH DISHES, AND MORE!
 

Whether you’re practicing “no-meat Fridays” for Lent or just looking for ways to add healthy fish menus to your repertoire, Lauren Abel will show you the way.  Her experience teaching healthy cooking is deep and she is more than passionate about getting great info to her students.  

Those Friday fish fries are fun, but not the healthiest option, as we know. We’ll learn the basics of buying, storing, prepping, seasoning and handling fish and seafood – all the important things every cook should know.

Learn to make a healthier version of the all-time favorite - Caesar Salad – as well as a versatile herbed fish recipe that you’ll help make, Salmon Croquettes, and even a great polenta side dish that is lightened up tremendously.  Dessert is still ok, too!  It just needs to get a healthy facelift.  We’ll do that with a great recipe for Peach Cinnamon Muffins. What a menu!

(Tasting)

Limited Hands On

 

Wed. 3/1/17   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

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

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

17 openings available

$60.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4227

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

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!

14 openings available

$60.00

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!

8 openings 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!

11 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)

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!

13 openings available

$65.00

Gary Hild & Cary Skelton Pitman

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!

7 openings 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!

6 openings available

$75.00

Daniela Mancinelli Abel

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
 

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!

11 openings available

$55.00

Kay Maier

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!

18 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.)

9 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 a Master Chef 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

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4236

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

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!

16 openings available

$60.00

Jason Provo

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4237

Thu, Mar. 9, 2017 @ 6:30 PM
L'APPROCHE FRANCAISE! THE FRENCH APPROACH TO COOKING & CELEBRATIONS: DINNER IN MARSEILLE
 

As in most countries, food is an integral part of the French culture, and holiday traditions, family gatherings or a lover’s outing typically revolve around food.  Master Chef Richard McFarlane-Clark invites you to join him for an epicurean treat as you enjoy an evening of elegant foods from one of France’s most beautiful and bountiful cities on its southern coast - Marseille.

You’re in store for quite an education about cooking from the sea as Chef McFarlane-Clark has cooked all over the world and at the finest establishments (even for Princess Diana and the Queen of England!.  So, his experience is deep (pardon the pun) which makes for some interesting stories and outstanding dishes.  (You’ll love his accent too!)

Chef will emphasize ingredient choices and show how to use the different methods and techniques indicative of Marseille. He hopes that every participant will learn their own unique touches that will set their meals apart by learning how to balance a plate and a meal.  Our “HOW” to cook in each class will vary. 

Tonight’s menu will consist of Bouillabaisse, the eponymous fish stew of Marseille and served with La Rouille (a light garlic and saffron sauce). Grilled Quail with Grapes served with a crispy French bread, a hearty side dish made with stewed artichokes, and a classic French Clafoutis made with fresh, seasonal fruit. And, of course, we’ll end with a lovely cheese course (we are cooking French, after all). 

(Dinner)

Demonstration Class 

Thurs. 3/9/17    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!

17 openings available

$65.00

Richard McFarlane-Clark

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!

18 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
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!

14 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!

5 openings 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)

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!

14 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
4244

Mon, Mar. 13, 2017 @ 10:00 AM
JUNIOR CHEFS ADADEMY: (DAY 1) INTRO TO FRENCH COOKING
 

More parents are realizing that their kids (ages 9-14) need (and want!) to know how to cook better.  Just grabbing something from the freezer isn’t good enough any longer.  Learning to cook helps to prepare kids for a healthier and more equipped future.  This class will get them there!  

Each day in this 4-day culinary cooking camp, kids will learn "hands-on" basic French cooking techniques as they create regional French dishes like Cassoulet, Lemon Rosemary Roast Chicken, Beouf en Croute, and more.  Each day they will learn skills that will be used to build more cooking skills the next day.  Knife skills, “mise en place”, how to read a recipe, how to build a meal, flavor profiles, saucemaking, sautéing, sanitation, organization, measuring, safety, and so much more......all under the expert tutelage of a Master Chef. 

 Each day we’ll make our own lunch using the techniques learned, as well. And, on day four, each student will take home a dinner for 4 to show off their newfound mad cooking skills.

 Let’s make our kids confident in the kitchen as well as exposing them to the basics of great cooking …and eating!

(Lunches & Take-Home Dinner for 4 on the last day)

Hands On

Mon. 3/13, Tues. 3/14, Wed. 3/15, Thurs. 3/16/17    10:00-2:00

4-Day Series Fee: $395

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

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

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

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

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

17 openings available

$395.00

Richard McFarlane-Clark

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!

17 openings available

$50.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4244

Tue, Mar. 14, 2017 @ 10:00 AM
JUNIOR CHEFS ADADEMY: (DAY 2) INTRO TO FRENCH COOKING
 

More parents are realizing that their kids (ages 9-14) need (and want!) to know how to cook better.  Just grabbing something from the freezer isn’t good enough any longer.  Learning to cook helps to prepare kids for a healthier and more equipped future.  This class will get them there!  

Each day in this 4-day culinary cooking camp, kids will learn "hands-on" basic French cooking techniques as they create regional French dishes like Cassoulet, Lemon Rosemary Roast Chicken, Beouf en Croute, and more.  Each day they will learn skills that will be used to build more cooking skills the next day.  Knife skills, “mise en place”, how to read a recipe, how to build a meal, flavor profiles, saucemaking, sautéing, sanitation, organization, measuring, safety, and so much more......all under the expert tutelage of a Master Chef. 

 Each day we’ll make our own lunch using the techniques learned, as well. And, on day four, each student will take home a dinner for 4 to show off their newfound mad cooking skills.

 Let’s make our kids confident in the kitchen as well as exposing them to the basics of great cooking …and eating!

(Lunches & Take-Home Dinner for 4 on the last day)

Hands On

Mon. 3/13, Tues. 3/14, Wed. 3/15, Thurs. 3/16/17    10:00-2:00

4-Day Series Fee: $395

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

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

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

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

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

17 openings available

$395.00

Richard McFarlane-Clark

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!

11 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
4244

Wed, Mar. 15, 2017 @ 10:00 AM
JUNIOR CHEFS ADADEMY: (DAY 3) INTRO TO FRENCH COOKING
 

More parents are realizing that their kids (ages 9-14) need (and want!) to know how to cook better.  Just grabbing something from the freezer isn’t good enough any longer.  Learning to cook helps to prepare kids for a healthier and more equipped future.  This class will get them there!  

Each day in this 4-day culinary cooking camp, kids will learn "hands-on" basic French cooking techniques as they create regional French dishes like Cassoulet, Lemon Rosemary Roast Chicken, Beouf en Croute, and more.  Each day they will learn skills that will be used to build more cooking skills the next day.  Knife skills, “mise en place”, how to read a recipe, how to build a meal, flavor profiles, saucemaking, sautéing, sanitation, organization, measuring, safety, and so much more......all under the expert tutelage of a Master Chef. 

 Each day we’ll make our own lunch using the techniques learned, as well. And, on day four, each student will take home a dinner for 4 to show off their newfound mad cooking skills.

 Let’s make our kids confident in the kitchen as well as exposing them to the basics of great cooking …and eating!

(Lunches & Take-Home Dinner for 4 on the last day)

Hands On

Mon. 3/13, Tues. 3/14, Wed. 3/15, Thurs. 3/16/17    10:00-2:00

4-Day Series Fee: $395

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

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

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

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

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

17 openings available

$395.00

Richard McFarlane-Clark

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!

16 openings available

$50.00

Christine Rossi

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4244

Thu, Mar. 16, 2017 @ 10:00 AM
JUNIOR CHEFS ADADEMY: (DAY 4) INTRO TO FRENCH COOKING
 

More parents are realizing that their kids (ages 9-14) need (and want!) to know how to cook better.  Just grabbing something from the freezer isn’t good enough any longer.  Learning to cook helps to prepare kids for a healthier and more equipped future.  This class will get them there!  

Each day in this 4-day culinary cooking camp, kids will learn "hands-on" basic French cooking techniques as they create regional French dishes like Cassoulet, Lemon Rosemary Roast Chicken, Beouf en Croute, and more.  Each day they will learn skills that will be used to build more cooking skills the next day.  Knife skills, “mise en place”, how to read a recipe, how to build a meal, flavor profiles, saucemaking, sautéing, sanitation, organization, measuring, safety, and so much more......all under the expert tutelage of a Master Chef. 

 Each day we’ll make our own lunch using the techniques learned, as well. And, on day four, each student will take home a dinner for 4 to show off their newfound mad cooking skills.

 Let’s make our kids confident in the kitchen as well as exposing them to the basics of great cooking …and eating!

(Lunches & Take-Home Dinner for 4 on the last day)

Hands On

Mon. 3/13, Tues. 3/14, Wed. 3/15, Thurs. 3/16/17    10:00-2:00

4-Day Series Fee: $395

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

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

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

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

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

17 openings available

$395.00

Richard McFarlane-Clark

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!

1 opening available

$85.00

Susy 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.

Master Chef Richard McFarlane-Clark, who spent many years in London learning his craft and cooked all over the world (including for the Queen of England and Princess Diana) 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

Richard McFarlane-Clark

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!

11 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!

11 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!

18 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.)

9 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!

14 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!

18 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!

3 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!

6 openings 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
 

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!

18 openings available

$60.00

Jason Provo

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!

1 opening available

$75.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4264

Sat, Mar. 25, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! IN THE KITCHEN WITH JULIA
 

Julia Child brought the art of French cooking to the United States.  Many of us grew up watching her on some of the first cooking classes held on television!  If French cooking seems unapproachable to you, take a second look.  It’s really not.

With seasoned culinary instructor, Master Chef Richard McFarlane-Clark, who’s resume includes cooking around the world for notable dignitaries like the Queen of England and Princess Diana, there’s no need to be intimidated by all the fancy French terms and cooking methods. 

At the heart of French cooking is a deep appreciation for the food and the methods of preparation. It’s all about mastering one technique at a time. Chef Richard will take you through things step-by-step and teach them in a simplified, no-fuss way. Folks, you’ll find that French cooking is actually do-able. My guess is that you’ll also add a French phrase or two to your vocabulary! Plus, you'll get a little cooking time with Chef Richard too!

We’ll channel Julia as you learn how to make some of her favorite dishes such as: Shrimp Scampi, Steak au Poivre, a savory French potato dish, and Bananas Foster Flambé. By the end of the evening, you’ll be a regular “Ratatouille!” Julia would be so proud!

(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!

14 openings available

$75.00

Richard McFarlane-Clark

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!
 

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

$60.00

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
 

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!

16 openings available

$55.00

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 the 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 tried her Almond Flour Muffins and her Banana Chocolate Chip Biscuits and we can attest to their amazing goodness! 

She will show you how to create mixes and baked goods once each week that will take you through the 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 the water cooler or children’s play date?  These babies freeze well, too. 

Learn all about baking with ingredients like almond flour and cashew butter, where to find them, the best ones, storage, baking tips, mixing methods, and much more. You’ll get some "hands-on" cooking time with Jackie, too.  You will go home with do-able recipes for a sliceable bread loaf, muffins, flat bread and pizza crust 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!

15 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.)

9 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
2nd class added-See 1/19:FLAVORFUL WEEKEND NIGHTS! AN ELEGANT CHATEAUBRIAND DINNER FOR TWO!
 

Please note that we have added a 2nd class on Thurs. 1/19/17. Please visit the calendar at that date. 

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