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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
5285

Thu, Oct. 18, 2018 @ 6:30 PM
A Lesson In Seared Meats & Pan Sauces
 

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

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

(Tasting)

Hands On

Thu. 10/18/18   6:30-9:00 

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

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

3 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5264

Sat, Oct. 20, 2018 @ 10:00 AM
Junior Chefs (9-14): Katie's Bakery - Learn To Bake Like A Pro!
 

Junior ChefsToday, junior chefs (age 9-14) heat up our kitchen as we explore the wonderful world of BAKING! Yes, baking is a science, but c’mon … it’s gonna be great fun!

You’ll put on an apron and work alongside one of our longtime instructors, Katie Newell, to discover important tools, tricks and tips that will help you bake successfully at home every time! We’ll have tons of fun and probably be covered in flour by the time your parents come to pick you up. Sorry, parents, that’s what makes baking fun!

It’s non-stop, hands-on action as we learn correct measuring, how to follow a recipe for success, knead dough, mixing, stirring, and more as we whip up some fantabulous Lemon Cherry Olive Oil Cupcakes (they’re soooooo gooood!).  We’ll also make a batch of homemade Sugar Cookies. And, as if thats’ not enough sweet goodness, Katie will also teach her recipe for Peppermint Bon Bons.  Won’t you be fancy?! You’ll taste AND take home your creations to share (that is, IF they make it home!)

(Tasting & Take-Home Cookies & Bon-Bons)

Hands On

Sat. 10/20/18    10:00-1:00 

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

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!

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

“Junior Chefs in the Kitchen™”, “Junior Chefs Academy™”, “Li’l Kids in the Kitchen™” & “Tiny Tots in the Kitchen™” are trademarks and service marks of The Culinary Center of Kansas City®

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

7 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5243

Sat, Oct. 20, 2018 @ 6:30 PM
(No Longer Available) Real Deal Mexican Fiesta Food
 

Flavorful Weekend Nights

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Get ready to roll up your sleeves and garner essential kitchen skills as you work alongside experienced instructor, Susy Lara, and learn how to prepare home-style Mexican dishes.

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

Round up your friends and join us for this flavorful class! Viva Mexico!

(Dinner & Margarita or Mexican Beer)

Limited Hands On

Sat. 10/20/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5310

Sat, Oct. 20, 2018 @ 6:30 PM
Date Night!A Kick-Ass Steak & Seafood Dinner For Two! (look for 10/27 repeat class!)
 

NOTE: We have added another class on Sat. 10/27. Please visit that date on the calendar to register. 

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

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

Midwest Barbecue InstituteYou’ll help to prepare Seafood Chowder with Sweet Drop Biscuits, Beef Tenders with Steak Butter, Maryland-Style Crab Cakes served with fresh Chili Lime Aioli with Savory Potato Shingles and Glazed Carrots.  For dessert… Bruce will show off his skills as he demos a spectacular Chocolate Dark Rum Truffle Torte right before your eyes. Throughout this special evening, there will be samplings of red and white wines as Bruce explains how they pair perfectly with your tonight’s dishes.

                                       (Tasting & Wine Pairings)

Limited Hands On

Sat. 10/20/18   6:30-9:00 

(Note: This class was originally on 10/19)

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

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

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

Our Flavorful Weekend Nights™ 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 Barbecue 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 Barbecue Institute™, click here.

Flavorful Weekend Nights™” and "Midwest Barbecue Institute" are trademarks and service marks of The Culinary Center of Kansas City®.

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

 

0 openings available

$80.00

Bruce Campbell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5387

Sun, Oct. 21, 2018 @ 10:00 AM
Homemade Cinnamon Rolls
 

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Get those aprons on, ‘cause we’re up to our ears in cinnamon and sugar and flour and butter as we learn to make cinnamon rolls! Today, we’re going to learn to make them from scratch — TOGETHER!

It will be hands-on all the way as we mix, knead, shape and sprinkle, and learn real baking tricks and techniques alongside culinary instructor, Laura Thomsen.  You’ll take them home and bake your batch the next morning and share your talents with the rest of the family (or not!)

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

Hands On

Sun. 10/21/18    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!

13 openings available

$60.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5273

Sun, Oct. 21, 2018 @ 11:00 AM
(No Longer Available) Vegan Favorites
 

CookwellChef Molly Flynn is back in the teaching kitchen and brings with her a comprehensive style of culinary instruction, along with a genuine love of vegan foods. And, tonight, she’s pulling out the stops as she teaches some of her favorite vegan dishes that celebrate the deliciousness of meatless meals.

You don’t have to be vegan to know that the key to a nutritionally sound diet is variety and plenty of protein sources, including plenty of fruits, vegetables, leafy greens, whole grain products, nuts, seeds and legumes. You’ll learn sure-fire ways to incorporate the right foods to easily keep yourself on track to a healthier diet. 

Chef Molly will teach you all about cooking with vegetables, including proper blanching, sautéing and roasting techniques, spice exploration, the best vegetable stock (and its many uses), nutritional information, and getting the proper spice balances in your vegan dishes. 

You’ll learn all this information as Chef Molly dazzles you with some of her favorite recipes like Black Bean NachosKoshari - an interesting dish made with vermicelli, lentils and brown rice covered with a sweet and spicy tomato sauce and caramelized onions, a hearty Quinoa Curry, and Artichoke Tacos with fresh Cabbage Slaw. We’ll end on a sweet note as Chef Molly teaches you to make one of her favorite dessert recipes, Vegan Cupcakes topped with Fresh Berries. Yummy!  You’ll get your hands in on the cooking fun when you help her prep and prepare a few of tonight’s recipes, too. We’re confident that these fantastic (and super tasty) dishes are destined to become some of your favorites, too.

If you’re serious about (or just exploring) a vegan diet, this is definitely the right class for you.

(Tasting)

Limited Hands On

Sun. 10/21/18    11:00-1:30 

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

“CookWell!™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5231

Sun, Oct. 21, 2018 @ 5:00 PM
Harvest Breads
 

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Fall is the perfect time to fire up the oven and do some baking! Let’s do it together with our “coolest” baking instructor, Paul McCool (see what we did there?!).

Paul’s love for baking has spanned the globe. Literally! He’s baked his way across the world from here to South Africa!  He’ll share his talents and time with us today and teach us how to make and bake beautiful harvest breads in this hands-on 3-hour class!

We’ll start with a savory wheat bread complete with a surprise ingredient that will enhance its rustic flavor! Then you’ll dust yourself off and roll up your sleeves to create a multigrain Pain au Levain, using a sourdough starter that Paul began while living in South Africa.  You’ll even get to take some starter home with you to continue your sourdough exploits.

Throughout class we’ll learn essential skills that we can apply to our future baking endeavors including measuring, mixing, kneading, fermenting, shaping, and baking. 

(Tasting & Take-Home Dough) 

Hands On

Sun. 10/21/18    5:00-8:00   

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

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5207

Mon, Oct. 22, 2018 @ 6:30 PM
9-Week Professional Culinary Arts Series I
 

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

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

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

MONDAY'S beginning 9/10, 9/17, 9/24, 10/1, 10/8, 10/15, 10/22, 10/29 & 11/5

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that 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
5257

Tue, Oct. 23, 2018 @ 6:30 PM
Stir Crazy! Wok Cookery!
 

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Let’s ‘wok’ into an Asian cooking adventure with experience instructor Chef Yvette Hirang as you learn the art of stir-fry cooking. You can use any large skillet for stir-frying, but inexpensive woks are readily available and ideally suited to the job.  And, with a wok, you can boil and steam, too. Bet you didn’t know that! 

Tonight, Chef Yvette will show you how easy it is to make the ultimate one-dish meals where you literally combine any number and combination of ingredients to end up with quick, easy meals. 

Before you know it, you’ll be handling the wok like a pro as you learn basic equipment requirements for perfect wok cooking including how to choose a wok or pan that works best for your heat source, different types of woks, and how to use, clean, and maintain them (Yes, there is a right way!), with a few essential culinary techniques such as knife skills thrown into the mix, and so much more. 

Then, you’ll put this knowledge to the test as you work alongside Chef HIrang and stir up some tasty dishes like Cashew Chicken, Garlic Beef, and Veggie-Fried Rice. So good!

Join us for a very fun and interactive cooking experience!

(Tasting)

Hands On

Tue. 10/23/18   6:30-9:00 

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

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

14 openings available

$60.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5286

Wed, Oct. 24, 2018 @ 6:30 PM
Spanish Tapas and ‘Small Plates’
 

Pro ClassesJoin us for 3-hour intensive cooking experience with a seasoned culinary instructor. It’s your chance to learn from one of the best in the business.

Expect lots of hands-on time as you work alongside professional Chef Richard McPeake who will teach you all about Tapas from around the world. Tapas or “mezze” are small dishes of appetizers usually served over the course of an evening to encourage conversation and lingering. It is normally associated with Spanish cuisine but, as you’ll see this evening, this “style” of dining can be applied to all types of ethnic cuisines. You’ll learn what makes these “little plates” so darn popular.

Chef will teach essential culinary skills like basic knife skills, and more as he shows you how to make several classic tapas recipes that make great party fare, or quick and flavorful weeknight meals, as well as some new and creative tapas dishes: Scallop Quesadillas with Avocado Crema, Red Wine Figs with Goat Cheese, Moroccan Chicken Skewers with Yogurt Dipping Sauce, Fried Artichoke Hearts, and PBJ Wings (yes, that’s right … they rock!).   

And, that’s not all….as a bonus, you’ll we’ll pair wines that you’ll get to taste along with the dishes we make. A very interesting class that’s guaranteed to take your cocktail parties to the next level.

(Food & Wine Tasting) 

Hands On

Wed. 10/24/18   6:30-9:30 

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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

Professional Culinary Arts Classes & Series™” and "Pro Classes™" are trademarks and service marks of The Culinary Center of Kansas City®

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

8 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5297

Thu, Oct. 25, 2018 @ 6:30 PM
Wine Lessons With Sommelier Brent Grider: Great Wines You’ve Never Heard Of
 

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One of the greatest things about wine is that there's always something new to discover - grapes you've never heard of, up-and-coming wine regions, new techniques, innovative packaging, etc. These are often the areas where you will find the best values. And, we have the perfect person to lead this special class.

Brent Grider (Director of Food & Beverage, Hotel Phillips) is a certified sommelier with deep experience and knowledge about the wine industry. Tonight, he will discuss various wine regions which are relatively new to the global wine market. Don’t worry, we’ll also do some tasting as well because how the heck can you learn if you don’t taste….right?  We agree. Our CCKC Chefs will create the perfect wine nibbles to enjoy as we explore and taste tonight’s fantastic wines.

(Tasting & Wine Nibbles)

Demonstration Class

Thu. 10/25/18     6:30-9:00 

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

 

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

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5251

Fri, Oct. 26, 2018 @ 6:30 PM
Nashville Eats
 

Flavorful Weekend NightsEveryone knows that Nashville is the home of country music. Duh. But, did you know that Food Arts Magazine recently featured this iconic southern city by highlighting the “emerging culinary scene that put Nashville on the gastronomic radar.”? Them’s fancy words, but it’s true. The food in Nashville is amazing. 

Tonight, Chef Sandy DiGiovanni will take you down home to the heart of Tennessee in this brand new class as she teaches some of the Nashville’s favorite foods. Now, don’t worry, sugar, we’re fixin’ to give you something to quench your thirst, too. As the saying goes….“Nashville is a drinking town with a music problem”, so we’ll live up to that reputation as we start off our evening by sipping on a Boozy Sweet Tea. Seriously good. 

Then Chef Sandy will begin our cooking lesson with a unique take on a tasty appetizer - “Otis’ Pimento Cheese Spread with Trailer Park Crackers (No, we don’t know Otis, but we DO know his dip is really good!). We’ll follow up with a flavorful Pickled Beet and Charred Broccoli Salad with Goat Cheese, Fried Croutons, and a homemade Citrus Vinaigrette. 

If these gems aren’t enough to get your taste buds watering, how about we learn to make Nashville’s Famous Hot Chicken that’s so good it will make you wanna slap yo’ mama. (don’t do that)  And, it just wouldn’t be right if we didn’t serve our chicken over Garlicky Cheese Grits….cause everyone knows it ain’t a real southern meal without the grits. 

We’ll add even more delicious goodness to our meal as Chef Sandy teaches you how to make fresh warm Sweet Biscuits that we’ll slather with homemade Peach Butter. Damn straight. We’ll end our Nashville-inspired feast with a classic southern dessert, Hummingbird Cake with Buttercream Icing. 

Of course, you’ll get to tie on an apron and get your hands in on some of the cooking action as you work alongside Sandy and help her prepared some of tonight’s dishes. Lord willing and the creek don’t rise, this is going to be a very fun cooking class, and a great way to experience ‘real deal’ Nashville cuisine right here in KC.

(Dinner)

Limited Hands On

Fri. 10/26/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5287

Fri, Oct. 26, 2018 @ 6:30 PM
Couples Cook A Sophisticated Coastal Menu
 

Flavorful Weekend NightsInterested in learning to cook as a couple? Well, tonight is the night to grab your favorite person and join us in our kitchen as we learn some delicious recipes perfectly suited for two.

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 and teaching students fundamental culinary techniques, including plating tips, that will take your cooking and presentation skills to the next level. 

You’ll be greeted with a glass of wine and a fabulous appetizer of Jack Cheese & Smokey Chipotle Cheese Dip. Then, the cooking fun begins as you tie on an apron and help chef prepare some of tonight’s dishes.

We’ll start with a Spring Greens with homemade Walnut Raspberry Vinaigrette. From there, we’ll move on to our fancy-schmancy entrée of Salmon en Papillote that will be served with fresh Asparagus topped with Orange Butter Sauce as our side dish. Finally, you’re in for a special treat as you sit back and watch Chef prepare Fresh Berries with French Zabaglione Sauce, one of his favorite desserts!! 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. 10/26/18   6:30-9:00 

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

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

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

12 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5300

Sat, Oct. 27, 2018 @ 10:00 AM
(More Halloween Classes on 10.28!) Tiny Tots (2-4): Daniel Tiger’s Awesome Halloween Cooking Party!
 

Tiny Tots

Note that this class is sold out, but we are offering another Halloween class for Tiny Tots on Sun. 10.28.  Please visit that date on our calendar to register!  Thank you! 

Calling all tiny chefs (ages 2-4)!  Daniel Tiger has put on his red sweater and wants you to join him for a super fun Halloween Cooking Party! His friends, O the Owl and Tigey will be out trick-or-treating, so Daniel is going to whip up some tasty treats for them to enjoy when they return – and he wants you to help!

Today, experience culinary instructor, Ariel Johnston, will lead this special Halloween cooking class as she teaches kids and their adult cooking partner how to make some of Daniel and the gang’s favorite yummy foods that you’ll all enjoy eating too!

Kids will learn basic cooking skills like cutting (with kid-friend knives, of course!), measuring, how to read a recipe, stirring, and more as they learn to prepare homemade Katerina Kittycat’s Spooooooky Banana Chocolate Chip Muffins, then practice their knife skills as they chop up apples to enjoy with Tigeys’ Favorite Pumpkin Cream Cheese Dip. 

As always, we’ll keep things lively so the kids don’t lose interest, so, while the muffins are baking, they’ll work on a special Daniel Tiger Halloween craft project to take home with them to remember their fun day! 

Kids (and adults) are welcome to come in your favorite Halloween costumes. Join us! “It’s a beautiful day in the neighborhood!”

(Tasting & Take-Home Muffins) 

Hands On

Sat. 10/27/18    10:00-12:00

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

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

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

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

“Tiny Tots in the Kitchen™”, “Li’l Kids in the Kitchen”, “Junior Chefs in the Kitchen™”, and “Junior Chefs Academy™” are trademarks and service marks of The Culinary Center of Kansas City®

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

0 openings available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5333

Sat, Oct. 27, 2018 @ 10:00 AM
Cake Decorating 101
 

In today’s 3-hour introductory class on cake decorating, you’ll explore some basics about cakes like the importance of “crumb-coating”, cooling, leveling, prepping, and more. Then, it’s all about the decorating as your instructor, Rachel VanStratton, walks you through the steps to make a homemade Buttercream Icing.

Next, she’ll show you how to use decorator bags, tips, and more as you learn to make basic decorations such as stars, rosettes, and shell borders. Everything you need to know to make your cake decorating a breeze!

It will all come together as you practice leveling, crumb-coating, icing and decorating your very own mini-cake that you’ll get to take home and show off to your family! Say goodbye to grocery store cakes!

(Snacks & Take-Home Mini Decorated Cake) 

Hands On

Sat. 10/27/18   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!

11 openings available

$75.00

Rachel VanStratton

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5301

Sat, Oct. 27, 2018 @ 1:30 PM
(More Halloween Kids classes on 10.28!) Li'l Kids (5-8): A Super Hero Halloween Cooking Adventure
 

Li'l Kids

Note that we are offering another Halloween class for Li'l Kids on Sun. 10.28, as well.  Please visit that date on our calendar to register!  Thank you! 

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 Halloween.

Our li’l chefs (ages 5-8) and their adult partners will work together as a “dynamic duo” cooking teams under the experienced watchful eye of a fearless culinary instructor Ariel Johnston.  She will teach kids some superpower culinary skills such as mixing, measuring and knife skills, using kid-friendly tools. Then we’ll leap in a single bound and make Wonder Woman’s crime-fighting Fabulous Chicken Strips faster than you can say “One-Two Punch.”  Next, you’ll make boring vegetables “explode” into Captain America’s Victorious Veggies, and finally, we’ll call upon our “super powers” when we create Spiderman Cupcakes. 

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!)

(Tasting & Take-Home Cupcakes) 

Hands On

Sat. 10/27/18   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™ (2-4) to Li’l Kids In The Kitchen™ (5-8) to our popular Junior Chefs in the Kitchen™ (9-14) classes for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

“Tiny Tots in the Kitchen™”, “Li’l Kids in the Kitchen”, “Junior Chefs in the Kitchen™”, and “Junior Chefs Academy™” are trademarks and service marks of The Culinary Center of Kansas City®

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

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5354

Sat, Oct. 27, 2018 @ 6:30 PM
Crazy Happy Dumplings & Other Asian Treasures
 

Flavorful Weekend NightsAsian cuisine is fresh, flavorful and interesting, not to mention, healthy. In tonight’s class, we’ll learn some of the fundamentals of basic Asian cooking with culinary instructor, Jill Garcia Schmidt.

It’s an interactive and fun kind of night with Chef Jill as she teaches cooking basics like knife skills, sautéing, sauce-making and more.  You’ll learn how to prepare classic Asian dishes such as Pork & Shrimp Pot Stickers (with homemade wrappers!), Chicken Lettuce Wraps, and Crying Tiger Beef & Sesame Noodles. For a sweet ending to our culinary journey to Asia, Chef Jill will show you how to make Castella, a tasty Japanese Sponge Cake, also known as Kasutera to the locals! So good!    

You’ll enjoy some hands-on cooking time next to this engaging instructor, and walk away with tons of information on how to cook these authentic Asian dishes in your own kitchen. A fun way to spend a Saturday night!

 

(Dinner)

Limited Hands On

Sat. 10/27/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

Jill Garcia Schmidt

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5404

Sat, Oct. 27, 2018 @ 6:30 PM
Date Night!A Kick-Ass Steak & Seafood Dinner For Two!
 

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

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

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

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

    (Tasting & Wine Pairings)

Limited Hands On

Sat. 10/20/18   6:30-9:00 

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

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

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

Our Flavorful Weekend Nights™ 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 Barbecue 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 Barbecue Institute™, click here.

Flavorful Weekend Nights™” and "Midwest Barbecue Institute" are trademarks and service marks of The Culinary Center of Kansas City®.

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

0 openings available

$80.00

Bruce Campbell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5334

Sun, Oct. 28, 2018 @ 11:00 AM
Junior Chefs (9-14): Let’s Make Spooky Graveyard Cakes For Halloween!
 

Junior ChefsJunior Chefs (ages 9-14) are in for a spooktacular good time in this hands-on cake decorating Halloween party as they learn how to make a “boo-tiful” Graveyard Cake.

Kitchen Witch, Rachel Van Stratton, will instruct and entertain, as every good witch should, as she discusses the basics of cake decorating including how to make a perfect Buttercream Icing and how to prepare your cake board, etc.

Then, the kids will divide into groups and make their own batch of icing. Next, Rachel will guide them through the fundamentals of decorating designs and techniques that they’ll get to practice as they put it all together and decorate their own “creepy” cake. 

As a bonus, Rachel will also discuss cookie decorating so the kids can design their own unique cookie grave stones to go on top of their decorated cake that they’ll take home to show off to their family and friends.

(Snacks & Take-Home Decorated Cake) 

Hands On

Sun. 10/28/18    11:00-1:30 

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

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!

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

“Junior Chefs in the Kitchen™”, “Junior Chefs Academy™”, “Li’l Kids in the Kitchen™” & “Tiny Tots in the Kitchen™” are trademarks and service marks of The Culinary Center of Kansas City®

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

Rachel VanStratton

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5355

Sun, Oct. 28, 2018 @ 11:00 AM
Sauce It Up!The Art of Sauce-Making
 

It’s that final touch that makes all the difference! This morning we’ll learn how to make some classic sauces as culinary instructor and Chef Jill Garcia Schmidt, teaches one of our most popular cooking topics – the art of sauce-making.

You’ll meet the basic Mother Sauces of tomato, velouté, bechamel, espagnole and hollandaise, and you’ll learn about roux and other thickening agents, stocks, building sauces and use in relevant recipes and meal menus. Our tasting menu will include a few dishes that utilize these classic sauces such as Pasta Marinara, Pan-Toasted Chicken & Mushrooms, Fettuccini Alfredo, Grilled Asparagus and Steamed Artichokes with a creamy Hollandaise Sauce, and Pan-Seared Medallions of Beef topped with Espagnole Sauce.  Plus, you’ll be doing some of the cooking today, too …  because we couldn’t let you go home without getting in on some of the action.

It’s a whole new day for your cooking repertoire …  and, we promise it will be lots of fun, to boot! 

(Tasting)

Limited Hands On

Sun. 10/28/18   11:00-1:30 

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

19 openings available

$65.00

Jill Garcia Schmidt

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5403

Sun, Oct. 28, 2018 @ 4:00 PM
Tiny Tots & Li’l Kids (2-8): A Kid-Friendly Ghostly Gathering to Make “Boo-tiful” Halloween Treats!
 

Tiny TotsGrab your little goblins (ages 2-8) and join us for our annual Spooktacular Halloween Party as we create some spook-a-licious treats. This fun parent/child 2-hour holiday event is a great way for you and your young chefs to create some fun memories in the kitchen!

Experienced instructor, Shannon Hartnett, will instruct and entertain today's lively Halloween-themed class. We’ll slurp Bug Juice Punch with Wiggly Worms as she teaches you to create “boo-tiful” treats including: Mummy Pizzas, Pretzel Cheese Stick Witch Brooms, and Monster Teeth (don’t worry, it’s a healthy snack!).

We’ll also learn some creative (sometimes creepy) ways to decorate cupcakes, and each team will decorate and take home a half-dozen of these bewitching beauties!

Li'l KidsReserve early 'cause this special Halloween class will sell out quickly!  Bring your camera!

(Snacks & Take-Home “Spooky” Cupcakes)

Hands On

Sun. 10/28/18    4:00-6:00 

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

“Tiny Tots in the Kitchen™”, “Li’l Kids in the Kitchen”, “Junior Chefs in the Kitchen™”, and “Junior Chefs Academy™” are trademarks and service marks of The Culinary Center of Kansas City® 

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

6 openings available

$85.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5407

Sun, Oct. 28, 2018 @ 6:30 PM
French Macarons
 

Sweet, petite and delicious!  If you’re like us, and you’re obsessed with these delicate, beautiful and classically French cookies…the, this is the class for you!

Today’s experienced instructor, Nora Kaschube, is a graduate of The French Pastry School with a L’Art de la Patisserie degree, so you’re in for a real treat!  She’s eager to teach her expert tips and fancy French baking techniques as she walks you through the steps to make exquisite Macaron -- colorful, crispy cookie “sandwiches” filled with just about anything from flavored Buttercream to Ganache.  She’ll also teach you how to create several versions of ‘made-from-scratch’ fillings.  We'll learn how to make a chocolate version.

You’ll get to tie on an apron and get hands-on action next to this engaging instructor, too. Plus, you’ll take home macarons to share with your family, as well as the confidence to create more of these tasty gems! Oui Oui!

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

Hands On

Sun. 10/28/18   6:30-9:00 

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

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

6 openings available

$65.00

Nora Kaschube

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5207

Mon, Oct. 29, 2018 @ 6:30 PM
9-Week Professional Culinary Arts Series I
 

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

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

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

MONDAY'S beginning 9/10, 9/17, 9/24, 10/1, 10/8, 10/15, 10/22, 10/29 & 11/5

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that 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
5312

Tue, Oct. 30, 2018 @ 6:30 PM
Fabulous Fresh Pasta with Two Sensational Sauces
 

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

Throw an apron on and practice the “well” technique as you make classic pappardelle as well as fettuccini noodles. As if this isn’t enough Italian love for one night, Chef Richard will also teach two of his favorite Italian sauces that pair perfectly with your fresh noodles– classic Bolognese and a REAL Alfredo Sauce that uses no cream. Lots of tastings!  Lots of pasta love all around!

(Tasting & Take-Home Pasta) 

Limited Hands On

Tue. 10/30/18   6:30-9:00 

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

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

11 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5369

Thu, Nov. 1, 2018 @ 6:30 PM
A Classic Steak Au Poivre Dinner
 

Join us for another installment in our popular ‘up close and personal’ cooking classes where you’ll enter into an intimate 3-hour one-on-one cooking experience with a seasoned culinary instructor. It’s your chance to step behind the scenes and into the world of a culinary pro.

In this limited enrollment class, expect lots of hands-on time when you tie on an apron and work alongside experienced instructor and culinary professional, Chef Richard McPeake, as he takes the mystery out of cooking the classic Steak au Poivre Dinner -  the right way.  Also called pepper steak, Steak au Poivre originated in France and is a recipe that includes a filet mignon steak that’s coated in cracked peppercorns, and then cooked to juicy perfection.  It’s a real showstopper, folks.

Throughout this informative class, Chef Richard will teach lots of steak basics like how to cut and trim steaks, meat portioning,  pan-sear, and basic knife skills, as well as the proper way to flambé (because it’s all about the show with this classic dish!), and much more. You’ll also learn to make a fantastic Pepper & Potato Hash that perfectly pairs with this awesome steak dinner. Boom! (drop the mic).

Get ready to totally impress your guests with your newfound cooking skills at your next dinner party!

(Tasting)

Hands On

Thu. 11/1/18   6:30-9:30

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

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

13 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5350

Fri, Nov. 2, 2018 @ 6:30 PM
Taste of India
 

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

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

You’ll get lots of hands on cooking time as you break out in small groups and work alongside Ariel to prep and prepare these beautiful dishes. Finally, you’ll get to sit down around the table and enjoy the food you helped to prepare. 

Expect to be amazed by how wonderful Indian cuisine is, and how easy it will be to recreate these flavor-filled dishes for friends and family at home!

(Dinner)

Hands On

Fri. 11/2/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5406

Fri, Nov. 2, 2018 @ 6:30 PM
Date Night In The Thai Kitchen!
 

Flavorful Weekend NightsDiscover the secrets of exotic “True Thai” cooking, tonight!

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

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

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

Get ready to explore a most interesting cuisine! You’ll get to help prepare some of these interesting dishes, too!

(Dinner) 

Limited Hands On

Fri. 11/2/18   6:30-9:00 

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

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

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®. 

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

18 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5335

Sun, Nov. 4, 2018 @ 11:00 AM
Intro to Cookie Decorating: Favorite Fall Designs
 

Take your cookie decorating to the next level as you learn how to create colorful, whimsical designs and transform plain cookies into beautiful fall-inspired works of art.

This morning, you’ll explore some seriously creative and useful cookie decorating techniques and tips from a decorating expert, Rachel VanStratton.

You’ll start off by learning how to make Royal Icing, and then move on to several decorating techniques such as marbling and the “wet-on-wet” techniques….perfect for making fall leaves. And, you’ll take home your gorgeous hand-decorated (by you!) cookies, plus the confidence and know-how to make more!

(Snacks and Take-Home Decorated Cookies) 

Hands On

Sun. 11/4/18    11:00-1:30

 

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

16 openings available

$60.00

Rachel VanStratton

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5356

Sun, Nov. 4, 2018 @ 11:00 AM
Gourmet Diner Food
 

The comfort foods we know from our local diners like grilled cheese, tangy salad dressings and fruit crumbles easily become some of our favorite dishes to eat because we love the food!  It may not always be the fanciest, but, darn it, it’s comforting and good!

Join Chef  Jill Garcia Schmidt as she teaches us how to make classic comfort foods “her way!”  How about a belly-warming Bacon & Sausage Hash, savory French Onion Soup, Chicken & Waffles (yum!) and a super-delicious Double Apple Crumble (with two amazing layers of crumble!).

You’ll get to tie on an apron and help Jill prepare some of today’s dishes. A delicious way to spend a Sunday morning!

(Tasting)

Limited Hands On

Sun. 11/4/18   11:00-1:30 

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

19 openings available

$60.00

Jill Garcia Schmidt

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5341

Sun, Nov. 4, 2018 @ 5:00 PM
Healthy Holiday Favorites
 

CookwellDon’t think of your favorite comfort foods as off limits during the holiday season. Just turn them into healthier versions. This way your New Year’s resolution can be to take off for a great vacation instead of taking off the unwanted holiday pounds.

Tonight, you’ll learn how to navigate the holidays with healthy fare and feel great at the same time.  Certified Food & Health Coach and experienced culinary instructor, Jackie Caldwell, is ready to teach you some of her tricks for swapping those calorie-laden holiday recipes into quick, easy, healthy and tasty dishes perfect for holiday entertaining (and eating!). Get ready to learn delicious favs like a super healthy version of a classic drink, Dairy-Free Paleo Egg Nog, plus Paleo Cranberry Sauce, and  ‘Not-Your-Mama’s’ Grain-Free Stuffing.

Jackie’s all about taking advantage of simple cooking methods and is eager to share her tips on how to use one of her favorite pieces of time-saving kitchen equipment as she teaches you to make an easy-peasy Instant Pot Paleo Turkey that’s ready in record time.

Speaking of equipment, you’ll also get a crash course on how to use a spring form pan as Jackie shows you how to prepare a yummy No-Bake Chocolate Tart recipe - to die for.  Hey, after all of that holiday shopping and wrapping, you deserve a treat for your own darn self, right? But, if you must share, this scrumptious tart is also portable enough to take to your next holiday party.

You’ll take home all of the recipes, plus you’ll get to help Jackie prepare some of these seasonal goodies, too! HO, HO, HO, Skinny Santa!

(Tasting & Take-Home Cranberry Sauce)

Limited Hands On

Sun. 11/4/18   5:00-7:30 

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

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.

“CookWell!™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

20 openings available

$60.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5390

Sun, Nov. 4, 2018 @ 6:30 PM
At The Chef’s Table with CCKC Lead Chef Molly Flynn
 

Flavorful Weekend NightsJoin CCKC’s Lead Chef Molly Flynn at the Chef’s table where you’ll enjoy evening of masterful culinary instruction, great food, and wine.

Chef Molly is a seasoned chef who knows how to put that special touch to a meal, plus she has a teaching style that’s fun and easy to understand.  Get ready to be amazed as you watch Chef Molly show off her mad cooking skills while she teaches you to prepare a gourmet dinner that you’ll want to recreate over and over again in your own kitchen.

Our outstanding menu begins with Sautéed Shrimp in a Champagne Buerre Blanc Sauce, paired with a sparkling wine.  Why?  Well, because we can.  For the entrée, you’ll learn to create a Pan Seared Cod with a Miso Sauce and we’ll show you exactly how well that pairs with white wine. 

While we are on the subject of pairing, Chef Molly will pair some fantastic side dishes that go along with that fish entrée, and discuss plating techniques.  Ooh, can it get any better?  Why, yes, with a decadent dessert of classic Cherries Jubilee. 

You’ll get to tie on an apron and work alongside Chef Molly to create tonight’s dishes, too.

(Dinner & Wine Flights)

Hands On

Sun. 11/4/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

20 openings available

$75.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5364

Mon, Nov. 5, 2018 @ 6:30 PM
The Anti-Inflammatory Kitchen
 

CookwellThe simplest way to fight chronic inflammation is by giving your food and lifestyle choices a make-over. There are so many whole foods and healing beverages that contain potent anti-inflammatory properties, and including these healing foods is one of the easiest ways to get rid of chronic inflammation, and we have the perfect instructor to show you how it’s done.

Katie Newell is a healthy cooking guru who has literally cooked herself well, and, in this class, she’ll share that knowledge so that will help you take your healthy menus to a new level. After switching to a real food way of eating, and including real food recipes in her diet, Katie noticed relief from some of the debilitating effects of a chronic and painful disease that has plagued her since childhood. She was even able to triumph over infertility after being told she had no hope, so, she knows what she’s talking about. Katie’s mission is to help others improve their health as she did by sharing her message with the masses and teaching them how to cook themselves well.

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

Folks, these are recipes that will make you thrive. As an added bonus, your whole family will enjoy them, too! Promise!

(Tasting)

Limited Hands On

Mon. 11/5/18   6:30-9:00 

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

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

“CookWell!™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5207

Mon, Nov. 5, 2018 @ 6:30 PM
9-Week Professional Culinary Arts Series I
 

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

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

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

MONDAY'S beginning 9/10, 9/17, 9/24, 10/1, 10/8, 10/15, 10/22, 10/29 & 11/5

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that 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
5346

Tue, Nov. 6, 2018 @ 6:30 PM
The Asian Noodle Shop
 

When you think of Asian noodles, do you envision those 25-cent bags of dehydrated squares that you lived on in college? (You know what I’m talking about.) Well, you’re a grown up now... it’s time to replace them with delicious homemade Asian noodles, made right in your own kitchen. Seriously, you can do this!

Tonight’s instructor, Chef Yvette Hirang is an experienced Asian chef with a teaching style that’s easy to follow (plus she’s lots of fun, too) and the perfect person to show you how it’s done…..so, let’s get ready to slurp! 

She’ll start by teaching a basic noodle-making skills (yes, it’s a thing) as you learn two noodle recipes, with and without eggs, that are oh, so versatile. Then, Chef Yvette will show you how to make the popular Exploding Noodles that are sure to impress your family when you recreate them at home. (ok, you’ll be impressed, too)

Next, you’ll learn how to make some fabulous Asian sauces and use them in great dishes like Lo Mein and Chow Mein. Plus, how to cook with rice noodles, as well as a discussion on their different varieties.

You’ll get some cooking time alongside Chef Yvette throughout class, and, of course, you’ll take home all of the recipes.

(Tasting)

Limited Hands On

Tue. 11/6/18   6:30-9:00 

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

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

20 openings available

$60.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5408

Thu, Nov. 8, 2018 @ 6:30 PM
Ooh La La! Sweet & Savory French Tarts
 

Pretend you’re in France and you’ve just spotted a charming bakery with colorful and artfully made tarts in the window. You dream of yourself in a white chef’s hat creating these delicacies (well, actually you dream of yourself eating one, first … then you dream of yourself making one)! Well, you’re in luck, because we have the perfect instructor to show you how it’s done!

Nora Kaschube is an experienced instructor and graduate of The French Pastry School with a L’Art de la Patisserie degree, and she will lead today’s interactive baking class where she shares tips and secrets as she teaches essential baking skills, techniques and baking methods.

You’ll learn the fundamentals of making Sable Dough, a crumbly, sandy crust (or cookie) that’s the perfect foundation for tarts. Then, you’ll learn how to choose the right fruit, how to temper, and to create delicious fillings like Lemon Cream (a versatile Pastry Cream) and Chocolate Ganache.

You’ll get plenty of hands-on cooking time next to Nora, as you pull it all together to make your own perfect tart. Won’t you be fancy?

(Tasting & Take-Home Tart)

Hands On

Thu. 11/8/18   6:30-9:00 

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

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

Nora Kaschube

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5343

Fri, Nov. 9, 2018 @ 6:30 PM
Contemporary Southern Cuisine.....With ‘Cutthroat Kitchen’ Winner Chef Shanita Bryant:
 

Flavorful Weekend NightsTonight, we celebrate some of the south’s world famous culinary traditions and highly flavorful recipes. 

If you’re a die-hard foodie, you’ll probably recognize tonight's instructor, Chef Shanita Bryant, from Alton Brown’s popular reality TV show “Cutthroat Kitchen” where she walked away as Champion and ‘last chef standing’ in 2014, along with a pile of cash and some serious bragging rights. Chef Shanita has a passion for cooking and is excited to teach her own brand of culinary expertise in a down-home kind of way as she walks you through the recipes of some of her restaurant, Magnolia’s, most popular dishes.    

You will feel like a welcome guest in Shanita’s home as she celebrates her passion for food and life. She believes that food is only truly wonderful when you can taste the love that went into it!  These are recipes that are rooted in seasonal freshness and ethnic diversity while honoring southern traditions of combining the purest flavors, freshest ingredients, herbs and spices along with a Southern dash of culinary passion – plus, they’re just so darn good. 

She’ll introduce you to a variety of essential cooking techniques as she walks you through mouthwatering recipes starting with Red Velvet Waffles. (you heard me…..Red. Velvet. Waffles.), then move on to a southern classic, Shrimp & Grits (uh, that’s right). Next, you’ll tie an apron on and get your hands in on some of the cooking action as you work alongside Chef Shanita to make Shrimp and creamy Sweet Potato Risotto. Yummy!  Finally, we’ll end this special class on a sweet note as she shows you how to prepare of her famous southern dessert specialties!

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

(Dinner)

Limited Hands On

Fri. 11/9/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5351

Sat, Nov. 10, 2018 @ 10:00 AM
Li'l Kids (5-8): Hello Cupcake!
 

Li'l KidsJoin us for a fun, new class especially designed for tiny chefs (ages 5-8) to take with an adult partner!

Today, it’s all about cupcake decorating fun as experienced instructor, Chef Ariel Johnston, leads this interactive hands-on class. She’ll start things off by teaching “little kid friendly” cooking techniques like how to measure, stir, and more, as you work together to whip up the perfect icing. 

Then, it’s time for the decorating fun as Chef Ariel shows you how to turn plain cupcakes into a colorful Rainbow Cupcake designs, and more. Of course, we’ll have our fabulous Sprinkles Station set up so you’ll have plenty of extra goodies to choose from as you decorate!

We promise that you’ll have tons of decorating fun and probably be covered in icing at the same time!  Whatever’s not eaten at the end of class goes home with you!

(Tasting & Take-Home Decorated Cupcakes) 

Hands On

Sat. 11/10/18   10:00-12:00 

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

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

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

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

“Tiny Tots in the Kitchen™”, “Li’l Kids in the Kitchen”, “Junior Chefs in the Kitchen™”, and “Junior Chefs Academy™” are trademarks and service marks of The Culinary Center of Kansas City®

 

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

6 openings available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5396

Sat, Nov. 10, 2018 @ 10:00 AM
Simple Sheet Pan Suppers
 

Let’s reinvent the one-dish meal, shall we?  Every busy cook will love this inspiring way to get dinner on the table in a hurry – it’s even perfect for entertaining!  Seriously.

This convenient cooking method is a real timesaver because everything is assembled, cooked, and served on one pan…veggies, potatoes, meats – in whatever combination your heart desires (or using up whatever you happen to have in your fridge!)   And, the best part about this simple way to cook is that there’s only one pan to clean up! You’re welcome.

This morning, Katie Newell, will teach some sheet pan cooking techniques that are known for intensifying flavors as she shows you how to make several of her family's favorite dinners that are cooked on one sheet pan! Dishes like 12-Minute Chicken & Artichokes, Moroccan Spiced Sausage and Vegetables, and Easy Chicken Parmesan.  These are so simple to put together, yet sooooo tasty! 

Once you master the simple techniques, the skies the limit on all of the simple and unique meals you can create!  You’ll get your hands in on the prepping and cooking action, too.  It’s you, your oven, and a sheet pan, folks! Let’s get ’er done!

(Tasting) 

Limited Hands On

Sat. 11/10/18   10:00-12:30 

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

19 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5328

Sat, Nov. 10, 2018 @ 6:30 PM
Ciao Down….Italian-Style!
 

Flavorful Weekend NightsGet ready to “ciao down” and have a fun-filled evening of interactive cooking fun as the one and only, Chef 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 a little 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 Tiramisu, a 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. 11/10/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

1 opening available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5413

Sat, Nov. 10, 2018 @ 6:30 PM
Tuscan Countryside Trattoria
 

 

Flavorful Weekend NightsLet’s cozy in for a cooking and dining experience you’ll long remember as we celebrate the cuisine of authentic Italian trattorias with two amazing culinary professionals, Chef Duke Walter and Master Butcher, Matt DeMoss (The Meat Shed, Frontenac, KS).  They’ve proven themselves to be a real powerhouse duo in our kitchens….fun, engaging and knowledgeable…..trust us, you’re in for a real treat.

The fare in Italian family-run restaurants tends to be simple, hearty and based on local ingredients….home cooking.  Matt & Duke will show you how the humblest of ingredients often produce the tastiest dishes, in an easy-to-understand way.

Working alongside these engaging chefs, you will learn how to prepare some incredible Italian recipes that rely on classic Italian ingredients. They will surely become your favorites as you carry on a bit of authentic Italian history in your own kitchen.

It’s going to smell so good as you tie on and apron and help create a lovely classic appetizer to start your special meal, followed by a famous Roman-style small plate. For our entrée, you’ll learn to make an authentic Italian Ragu with one of their specialties, Frontenac Meatballs – a Sunday dinner staple in every Italian home. Finally, we’ll end on a sweet note, as Matt & Duke dazzle you with their cooking skills, and prepare a beautiful Panettone Trifle. Wow.

You’ll get your hands in on some of the cooking activities tonight, plus we’ll send you home with the recipes so you can recreate the dishes you’ve learn at home for your family and friends. Molto Mangia!

(Dinner)

Limited Hands On

Sat. 11/10/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

 

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

Matt DeMoss & Duke Walter

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5401

Sun, Nov. 11, 2018 @ 10:00 AM
Li’l Kids (5-8): Girls & Dolls Baking Fun: Let’s Make An Apple Pie!
 

Li'l KidsThere’s nothing cuter than a girl and her favorite doll! Seems that we girls really love our dolls!  Today’s awesome class is designed especially for little girls (ages 5-8), her favorite doll, and an adult cooking partner to take together!

Working as a team under the expert guidance of “life-sized” doll and culinary instructor Shannon Hartnett, you will learn some wonderful baking tips and techniques as you create your very own apple pie to bake and take home. Of course, you’ll make a miniature pie, too … so that “dolly” has one of her very own to enjoy at home! 

Your budding bakers will learn important kitchen skills, including how to cut fruit (using kid-friendly knives) and how to make flaky pie crust, from scratch!

Kids, don’t forget to bring your doll so she can be part of the class, too!

(Tasting & Take-Home Pie & Mini-Pie) 

Hands On

Sun. 11/11/18     10:00-12:00

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

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

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

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

“Tiny Tots in the Kitchen™”, “Li’l Kids in the Kitchen”, “Junior Chefs in the Kitchen™”, and “Junior Chefs Academy™” are trademarks and service marks of The Culinary Center of Kansas City®

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

9 openings available

$85.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5336

Sun, Nov. 11, 2018 @ 11:00 AM
Cookie Decorating: Piping, Flooding & Other Cool Techniques
 

Take your cookie decorating skills to the next level in this fun and interactive class.

Instructor, Rachel VanStratton, will begin by showing you how to make homemade Royal Icing and Buttercream Icing.  Then, she’ll dive into decorating techniques like consistencies, coloring, piping, flooding practice, and learning about decorating supplies like tip-less bags and scribe tools.

You’ll get down and dirty into the decorating details as you practice what you’ve learned and work on specified designs, step-by-step. Think colorful leaves, pumpkins, ghosts, witches, turkeys…all the things you love about the fall season.   V

Lots of valuable hands-on experience, as well as step-by-step written instructions.

Note: Intro to Cookie Decorating is not a pre-requisite to this class.

(Snacks & Take-Home Decorated Cookies)

Hands On

Sun. 11/11/18   11:00-1:30 

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

12 openings available

$65.00

Rachel VanStratton

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5232

Sun, Nov. 11, 2018 @ 5:00 PM
Artisanal Breadmaking: French Country Boule and Pain a l’Ancienne
 

Get ready to bake with our “coolest” baking instructor, Paul McCool. Paul’s love for baking has spanned the globe. Literally! He’s baked his way across the world from here to South Africa! He’ll share his talents and time with us today as he teaches us how to make, and bake, beautiful artisanal breads from France!

We’ll start today’s 3-hour class off with French Country Boule, complete with a surprise ingredient that will enhance its rustic flavor! Then, you’ll dust yourself off and roll up your sleeves to create Pain a l’Ancienne, new world-style baguettes, that’s big on flavor (and certainly won’t be a pain to make)!  

Throughout class we’ll learn essential skills that we can apply to our future baking endeavors including measuring, mixing, kneading, fermenting, shaping, and baking.  Heck, you may even leave with an accent! Parles-tu Français?

(Tasting & Take-Home Dough) 

Hands On

Sun. 11/11/18    5:00-8:00 

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!

9 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5357

Sun, Nov. 11, 2018 @ 5:00 PM
Cooking with Wine & Beer
 

 Tonight, we will do a little sipping and a lot of cooking … with wine and beer!  Chef Jill Garcia Schmidt is eager to share culinary tips and tricks as she shows you the ins and outs of using these gems in your cooking repertoire. 

Flavorful Weekend Nights

Chef Jill is a fireball of energy and really knows how to spur your passion for cooking, so this class will be a lot of fun.  From reductions and pan sauces, to marinating, deglazing, and finishing…even how to select the right variety of wine and/or beer to enhance the recipes you create. Imagine infused dishes like a delicious Three Bean Chili with Dark Beer, Chicken with Mushroom and Peas in ‘Herby’ White Wine Sauce, Beer Battered Fish & Chips, and Pork Tenderloin with Red Wine Pan Sauce.  Wow! 

It’s going to be a delightful evening, culminating in some pretty darn awesome food that we can all enjoy together.  You’ll get some hands-on cooking time, plus a recipe booklet, to boot.  A fun, relaxing evening so bring friends or make new ones!

(Dinner)

Limited Hands On  

Sun. 11/11/18   5:00-7:30 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

 

20 openings available

$75.00

Jill Garcia Schmidt

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5370

Mon, Nov. 12, 2018 @ 6:30 PM
Knife Skills 101
 

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

In this class, you’ll learn all about knives that are right for you. In addition, you’ll explore sharpening, storage and other important information, plus learn cutting techniques like chopping, dicing, batonette, cubes, julienne, chiffonade, and more.  You’ll receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake.This is a must for all of those serious about cooking!

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

(Snacks) 

Hands On 

Mon. 11/12/18   6:30-9:00

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

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

9 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5391

Mon, Nov. 12, 2018 @ 6:30 PM
French Classics Made Easy
 

There is no need to be intimidated by fancy French names or recipes. In this class, you will learn what it means to cook French, including some of the basic techniques of French cuisine.  

CCKC Lead Chef Molly Flynn will take you through recipes on a step-by-step basis so that you’ll be able to recreate them at home. At the heart of French cooking is a deep appreciation for food and the methods of preparation.  Tonight, you will have the time and professional help to prepare French cuisine the right way.

By the end of the evening you will know how to prepare Salad Lyonnaise, Barigoule  of Market Vegetables (braised in vegetable broth), Duchesse Potatoes, Sautéed Trout à la Meunière (in a simply prepared brown butter sauce), and a Classic Crème Brûlée (complete with lessons on using a kitchen torch!). 

Get ready to impress your family and friends! Oh là là!

(Dinner)

Limited Hands On

Mon. 11/12/18   6:30-9:00   

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

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

20 openings available

$60.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5347

Tue, Nov. 13, 2018 @ 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’” yourself with some hands-on action. 

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

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

Please note that this is a basic skills class for beginners.

(Tasting)

Hands On

Tue. 11/13/18   6:30-9:00 

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

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

18 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5397

Tue, Nov. 13, 2018 @ 6:30 PM
Stove Top Simmers: One-Pot Meals
 

Life is busy…..and the approaching holiday season is one of the most hectic times of the year. Finding a spare minute to prepare meals can be a struggle. So, let’s let an expert culinary instructor, Katie Newell, show us how to get ahead of the kitchen chaos with a few family-friendly recipes that are made in one pot!  

She’ll walk you through simple and satisfying dishes like a White Bean Chicken Chili (a favorite in Katie’s house!), Traditional Hungarian Goulash – a savory one-pot delight, and Braised Chicken, Fennel and Tomatoes. Kids and adults will love this one. Promise.

You’ll get some cooking time alongside Katie tonight, too. You’ll learn much along the way as we explore the aromatic and flavorful cooking methods of roasting, braising and stewing to learn these simple new and classic dishes that you can add to your “favorites” list! These are culinary gems that your family and friends will rave about and … BONUS! … clean-up is a breeze because, well, there is only ONE pot! (Did you not HEAR me?)

 

(Tasting) 

Limited Hands On

Tue. 11/13/18    6:30-9:00

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

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

20 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5371

Wed, Nov. 14, 2018 @ 6:30 PM
‘Travel Holiday’ Award-Winning Appetizers from KC’s Legendary Plaza Restaurants
 

Travel with us as we go back in time to the OLD days and learn original appetizer recipes made famous at some of your favorite J.C. Nichols restaurants on the Plaza. You may not realize that our own Chef Richard McPeake designed many of the original recipes you’ve enjoy at your favorite local restaurants over the years. Yep…he’s a KC culinary legend.

In this hands-on class, you’ll learn to recreate some of his Travel Holiday award-winning appetizer recipes you’re sure to recognize from popular restaurants like Plaza III, Fedora Café, and the Original Bristol Bar & Grill.  Along the way, he’ll cover fundamental cooking skills like searing methods, the 6th Mother Sauce (butter sauces), how to properly steam mussels, the unique techniques of a east coast pan roast, and lots more. 

Then, you’ll work next to this accomplished chef as he teaches you how to prepare mouthwatering appetizers like Seared Salmon with Avocado Butter Sauce, Steamed P.E.I. Mussels with a fabulous Mustard Cream Sauce, Seared Duck Breast with Raspberry Hoisin Butter Sauce (it’s simpler than you think!), and East Coast Shrimp Pan Roast. Wow, what a line-up! 

If you’re a lover of nostalgia (and great food!), you won’t want to miss this very special class that you simply will not find anywhere else!

(Tasting)

Hands On

Wed. 11/14/18   6:30-9:00 

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

 

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

20 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5383

Thu, Nov. 15, 2018 @ 6:30 PM
Girls Night Out! Toasting the Holiday Season
 

Oh, the weather outside is frightful … so, gather your girlfriends and c’mon inside to a girly-girl holiday event designed just for you. We’ll have a roaring fire and introduce you to none other than Bruce Campbell , the “Prince of Cocktails,” the “Master of Mixology,” who will show us how to mix the perfect holiday cocktails to toast the holiday season.  


Bruce’s 25+ years in the restaurant business has shown him that there are some classic drinks that never go out of style. Tonight, we are going to learn to make some hot and cold beverages to celebrate the season. Get ready to be educated in the art of the Hot Buttered Rum and Hot Mint Chocolate!


On the cool side, we’ll learn how to make Old-Fashioned Egg Nog, Cranberry Caipirinha, and, my personal favorite, the Candy Cane Martini. To round out our holiday concoctions, we’ll explore several variations of sparkling wine cocktails including Mimosa, Kir Royale, Pink Rose, Holiday Bellini, and Champagne Punch! And, yes, ladies, we will taste some of these lovely concoctions. Did you really think we wouldn’t? Oh, c’mon!


If that’s not enough fun, Bruce wants to play a little game called “Name That Mystery Drink”, which ought to be entertaining, to say the least!


We can’t very well have a whole lot of toasting without some nibbles, so Bruce will provide some lovely appetizers and delectable desserts to enjoy throughout the evening (and yes, we’ll share those appetizer recipes with you tonight too!) This is a demonstration class with no hands-on participation.


(Appetizers & Cocktail Tastings)


Demonstration Class

Thu. 11/15/18   6:30-9:00 

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

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

20 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5372

Fri, Nov. 16, 2018 @ 6:30 PM
Couples Cook A Romantic Chateaubriand Dinner For Two
 

Flavorful Weekend Nights

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

Join us for the consummate date night dinner of Chateaubriand for Two. We're talkin' fancy beef tenderloin people!  And, hey, if you are going to spend your hard-earned money on high quality ingredients, you need to know how to cook it correctly right?  Tonight it'll be hands-on all the way as you and your special someone work in small groups and learn to cook tonight’s extraordinary meal alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire!

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

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

(Dinner)

Hands On

Fri. 11/16/18    6:30-9:00 

The class fee for this Couples class is $85 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

14 openings available

$85.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5344

Sat, Nov. 17, 2018 @ 10:00 AM
Sensational Seasonal Pies with ‘Cutthroat Kitchen’ Winner Chef Shanita Bryant
 

The holiday season is almost upon us, and soon you’ll join family as you sit down around the table to some of your favorite meals of the year. How about offering to make the pies?  Don’t be scared … it’s really easier than you think! At the end of this morning’s class you will have a couple of fantastic pie recipes that you’ll be ready to make all by yourself at home. Yes, that’s what I said.

Experienced culinary instructor, Chef Shanita Bryant (who also happens to be the winner of Alton Brown’s popular reality TV show “Cutthroat Kitchen” in 2014) is eager to share some of her favorite classic pie recipes. You’ll learn the art of pie making as we whip up a homemade crust – from scratch (a technique that you will use over and over in your own kitchen) and then use it to create a classic Apple Pie.  That’s what I’m talkin’ about. Not enough you say? Ok then … we’ll learn how to make Sweet Potato Pie, too.

You’ll taste ‘em right out of the oven and, of course, take home the recipes-because these are sure to become your new favorites, that’s why! Imagine the ooh’s and ahh’s when you serve these gems to your family and friends.

(Tasting & Take-Home Pie)

Limited Hands On

Sat. 11/17/18   10:00-12:30 

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

16 openings available

$60.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5358

Sat, Nov. 17, 2018 @ 10:00 AM
Li’l Kids (5-8): Mini Mexican Fiesta!
 

Li'l KidsGrab 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

Sat. 11/17/18   10:00-12:00 

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

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

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

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

“Tiny Tots in the Kitchen™”, “Li’l Kids in the Kitchen”, “Junior Chefs in the Kitchen™”, and “Junior Chefs Academy™” are trademarks and service marks of The Culinary Center of Kansas City®

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

10 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5388

Sat, Nov. 17, 2018 @ 6:30 PM
The Old-School Italian Table
 

Flavorful Weekend NightsChef Jesse Vega’s love of food and family is contagious, and, tonight, he’s spreading “Old School Italian” flare throughout our kitchen. 

In this special class, it’s all about authentic classic Italian food as Chef Jesse demonstrates fundamental culinary techniques like knife skills, whisking, sautéing, and more, and teaches you how to make Italian favorites such as Roasted Radacchio and Asparagus Salad, the ever popular Chicken Spiedini with Amogio Sauce, Pasta con Broccoli Alfredo, and Grilled Beef with a Garlic Anchovy Butter Sauce, to die for.  He’ll round out our Italian feast with Roasted Vesuvio Potatoes – and, a fan-favorite, Strawberries Zabaglione, for dessert.You’ll get to tie on an apron and help Chef Jesse prepare some of these fabulous recipes, too.

These hearty, old-world dishes are delicious and filling … satisfying for body and soul. It’s probably what you’re craving – even though you might know it! So, don’t “fuggeddaboutit” … register early for this class!

(Dinner)

Limited Hands On

Sat. 11/17/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5330

Sun, Nov. 18, 2018 @ 10:00 AM
Perfect Povitica Bread - Learn To Make This Kansas City Tradition!
 

Who doesn’t love Povitica? We are delighted that Rachel Ciordas is in the kitchen to share her recipes and know-how as we learn to create this beautiful and versatile bread.

Povitica (pronounced “poh-vee-TEET-sah” is a yeast-raised dough with a variety of fillings – sweet or savory – rolled, and baked to perfection in a loaf pan. This swirled bread is a nostalgic favorite of many Eastern Europeans and their descendents … and, guess what, Rachel’s hubby, Ionut, just happens to be from Romania where Povitica is beloved and known as “Cozonac.”

Today, you’ll learn all about the ingredients that go into making this stuffed sweet yeast bread. You’ll learn rolling techniques and how to make two fabulous fillings – the traditional walnut filling and the irresistible classic cream cheese filling. You’ll garner lots of ideas for different shapes and filling variations, too.

Although traditionally served on special occasions, this versatile bread is perfect with your morning coffee … a lovely addition to any meal and can be served as an evening dessert! How many breads can make that claim?

Once you learn how to make this delightful bread, the sky is the limit on gift giving! Tradition says that a gift of homemade Povitica from one family to another is a symbol of respect – which makes your handmade masterpiece the perfect hostess gift!

You’ll be learning it ALL! First, you’ll make a batch of dough that you’ll take home. Then, you’ll whip up some yummy filling. And, finally, you’ll roll and fill your very own loaf of dough to take home. You can bake it up and serve it right away OR freeze it for later when company arrives! It just does NOT get any better than that, my friends!

NOTE: Please bring a sheet or tablecloth that you don’t mind getting a little dirty.

(Tasting & Ready-to-Bake Filled Povitica)  

Hands On

Sun. 11/18/18   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!

20 openings available

$65.00

Rachel Ciordas

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5331

Sun, Nov. 18, 2018 @ 1:00 PM
An Old-Fashioned Apple Pie-Making Class
 

Head on over to our kitchen for a Sunday afternoon of baking fun. I treasure the memories of my grandmother teaching me her coveted pie-making recipe. So, please join me, 'The Main Dish' Laura Laiben, as you learn how to make your very own apple pie from start to finish … all from scratch … just like my grandma's!

You’ll learn all the fundamentals of making versatile pastry dough that can be used for both sweet and savory dishes. We'll discuss freezing your pies, how to choose just the right apples (or other fruit) for delectable pies, baking tips, presentation ideas, etc. It’s easier than you think.


Then, it’s hands-on all the way as you roll up your sleeves and create your own completed apple pie ready to take home and pop into your oven.  Imagine the luscious aroma of baking apple pie as it wafts through your home! Add some ice cream and you have yourself a real special treat. 


Note: Kids ages 14+ are welcome to register for this class with an adult over 18.

 

(Tasting & Take-Home Ready-to-Bake Apple Pie) 


Hands On


Sun. 11/18/18   1:00-3:30

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

15 openings available

$60.00

CCKC 'Main Dish' Laura Laiben

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5382

Sun, Nov. 18, 2018 @ 5:00 PM
(Moved from Wed. 10/17) Cast-Iron Cooking:What's Old is New Again with hef Shanita Bryant
 

NOTE: This class was moved from Wed. 10/17. 

This year bring a down-home twist, and a dash of southern hospitality, to your annual Thanksgiving feast. It really doesn’t have to be stressful, folks – you just need some great recipes and experienced instruction. And, when it comes to teaching you how to do it, there’s nobody better suited for the job than culinary instructor and southern cooking expert, Chef Shanita Bryant, winner of Alton Brown’s popular reality TV show “Cutthroat Kitchen” in 2014.

Chef Shanita will teach essential culinary techniques like knife skills, sautéing, measuring (yes, there is a right way to do this!), mixing, and more as she shows you how to prepare some of her favorite turkey day recipes like Roasted Turkey (using Shanita’s own dry brine method. What’s that? You’ll have to sign up to find out!), Shanita's favorite Corn Bread Dressing, and Collard Greens for our side dishes. They’re down right delicious, ya’ll! 

To round out our country feast, Chef Shanita will transport you straight to the front porch of an southern mansion as your learn to make a mouthwatering southern favorite, Chess Pie.  You’ll get to help chef prepare some of tonight’s delicious recipes, too. 

You’ll be proud as a peacock when you recreate this beautiful down-home meal, and then watch your family gobble it up.

(Tasting)

Limited Hands On

Sun. 11/18/18   5:00-7:30 

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

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

 

12 openings available

$65.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5392

Mon, Nov. 19, 2018 @ 6:30 PM
Cucina Italiano!
 

Grab your apron and get ready for a fun night of cooking fun – Italian-style!  Who doesn’t love homestyle Italian dishes? Seriously, who?

CCKC Lead Chef Molly Flynn has a great menu of classic Italian recipes planned for our culinary trip to Italy tonight.She’ll teach loads of culinary techniques like whisking, the correct way to measure, knife skills, sautéing, and more as you learn to make classic Italian specialties like Crostini all Romana, a colorful, fresh Caprese Salad, and the ever-popular Chicken Marsala with Angel Hair Pasta Pomodoro, as your main course.  And, all Italians meals end with a special sweet dessert, so Chef Molly will show you how to make a classic Tiramisu to cap off this special evening of Italian cuisine.

Yes, of course, you’ll get to sip on a glass of Italian wine, and, yes, you’ll get your hands in on the cooking, as well.  When we’re finished, we’ll sit down as a group to dine on these fabulous recipes with your new best friends.  What’s not to love…..especially when you don’t have to do the dishes!  Let’s have some cooking fun in the Italian kitchen! Salute!

(Dinner)

Limited Hands On

Mon. 11/19/18   6:30-9:00 

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

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

1 opening available

$60.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5398

Mon, Nov. 19, 2018 @ 6:30 PM
Mom’s Favorite Holiday Casseroles
 

When it comes to feeding a hungry family during the busy holiday season, we could all use a few “go-to” favorite recipes in our pocket. And, the classic casserole is one of our favorite ways to solve this problem.

A long, long time ago on a linoleum-floored kitchen far, far away, Mom’s casseroles were all the rage – praised for such attributes as time-saving, penny-pinching, freezable, flexible, and versatile! What the heck happened? Somewhere between then and now, the casserole’s reputation has suffered severely, and that makes us rather sad, because it had such darn potential.

Worry not as healthy eating expert and busy mama, Katie Newell, will show you how to revitalize the oft-loved, yet misunderstood casserole with some of her favorite recipes that she’ll share with us tonight!  Come join Katie as she shares her tips and teaches culinary essentials like whisking, basic knife skills, and more, while you learn to create “new” favorites like Breakfast Strata, Pumpkin Lasagna (a real crowd pleaser –who doesn’t love pumpkin?), and an Easy Shephard’s Pie. 

For a sweet ending to our busy meals, we’ll learn to make Katie’s own Apple Cake with Cream Cheese Frosting. Yum!  You’ll get to tie on an apron and get your hands in on the cooking activities with Katie, too.

Every recipe we make tonight will be something that you can make ahead and have ready to go when your hungry family walks through the door, or take them out of the freezer and throw them in the oven when your holiday guests come calling. Boom!

(Tasting)

Limited Hands On

Mon. 11/19/18   6:30-9:00 

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

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

20 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5365

Fri, Nov. 23, 2018 @ 10:00 AM
Junior Chefs (9-14): Homemade (Edible) Holiday Gifts!
 

Junior ChefsNothing beats the satisfaction of giving “I-made-it-myself!” holiday gifts … especially the yummy edible kind!

Today, the kids (ages 9-14) are in for a real treat (actually lots of them!) as they work alongside culinary instructor Katie Newell in this action-packed class that offers it all: baking, crafts and sweets.

They’ll learn how to season and roast spiced nuts, and then package them with artistic flair. They’ll garner essential baking skills as they whip up a batch of Dark Chocolate Peppermint Crinkle Cookies, and channel their inner artist to decorate a take-home box. Finally, they’ll prepare Elves’ Delight Hot Cocoa Mix and decorate the jar it’ll go home in.

This fun and interactive class is sure to inspire kids to think out of the box when it comes to gift giving.  Just act surprised when they bestow these treasures on you, okay?!

(Tasting, Snacks, Take-Home Box of Cookies, Bag of Spiced Nuts, and Jar of Cocoa Mix)

Hands On

Fri. 11/23/18   10:00-12:30 

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

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!

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

“Junior Chefs in the Kitchen™”, “Junior Chefs Academy™”, “Li’l Kids in the Kitchen™” & “Tiny Tots in the Kitchen™” are trademarks and service marks of The Culinary Center of Kansas City®

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that 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
5393

Fri, Nov. 23, 2018 @ 6:30 PM
An Elegant Beef Tenderloin Holiday Dinner
 

Flavorful Weekend NightsTonight, you are in for a treat as one of our most popular instructors teaches you to prepare a fancy-schmancy holiday dinner menu that you’ll want to recreate over and over again for family and friends during the holiday season, or any time of the year.  

Beef Tenderloin is the quintessential grand centerpiece at formal dinner gatherings, and earned its distinction as a classic dish for very good reasons; it tastes amazing and is sure to impress.

CCKC Lead Chef Molly Flynn will demonstrate how to break it down as she teaches culinary techniques and tips to create this special entrée. You’ll learn to make a savory Mushroom Onion Ragout to perfectly accompany the tenderloin.  You’ll also learn an elegant Creamy Parsnip Soup, as well as Mascarpone Mousse and Caramelized Onion Mashed Potatoes and Brussels Sprouts with Bacon, for perfectly-paired side dishes. We’ll end our decadent feast with a lovely Chocolate Gateau.

You’ll also get some hands-on cooking time for several of the dishes next to Chef Molly.

(Dinner) 

Limited Hands On

Fri. 11/23/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

12 openings available

$75.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5317

Sat, Nov. 24, 2018 @ 10:00 AM
Love Your Instant Pot – Demystifying The Art Of Electric Pressure Cooking
 

Are you feeling under pressure?  Let's make sure it’s dinner…and not YOU! Learning electric pressure cooking fundamentals  (and, yes, that includes the Instant Pot!) can totally change your life.  Gone are the days of Grandma's hissing, rattling, (scary!) stove-top pressure cooker.  Electric pressure cookers of today are making a huge comeback in popularity, and there are many reasons why they are here to stay!

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

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

Chef Alli will break down the various parts and functions of an electric pressure cooker and will demonstrate each of the recipes, from start to finish.  

She’ll teach using dishes such as Easiest Ever Hard-Boiled Eggs (you'll never make them any other way), Homemade No-Peel Applesauce, and 5-Minute Mac and Cheese with Kielbasa.  Yes, there will be tastings and detailed recipes for you.  We wouldn’t have it any other way. 

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

(Tasting)

Demonstration Class

Sat. 11/24/18   10:00-12:30 

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

18 openings available

$60.00

Alli Winter

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5362

Sat, Nov. 24, 2018 @ 10:00 AM
Homemade Cinnamon Rolls
 

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

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

Hands On 

Sat. 11/24/18    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

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5348

Sat, Nov. 24, 2018 @ 6:30 PM
Date Night in the Sushi Kitchen
 

 

Flavorful Weekend NightsGrab your honey and join us for one of our most popular classes as you learn to make sushi together! Chef Yvette Hirang, an experienced culinary instructor and expert in Asian cooking, will introduce you to the fundamental skills needed to make the basic types of rolls and get you “rollin’” yourself with some hands-on 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? Not us! Now you can make it in YOUR kitchen!

Throughout this interactive evening, you’ll work in small groups 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!You’ll be hard pressed to find a more unique experience for your sweetie and you!

(Tasting)

Hands On

Sat. 11/24/18   6:30-9:00 

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

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

 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

 

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

16 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5359

Sat, Nov. 24, 2018 @ 6:30 PM
Homestyle Mexican Favorites
 

Flavorful Weekend NightsForget about those turkey leftovers!  Grab your sombrero, and get ready to head south-of-the-border for one of our popular hands-on cooking classes! 

Mexican cooking expert, Susy Lara will show us how to prepare the foods she loves and grew up with. Tonight, you’ll work alongside a real-deal pro as Susy teaches us how to prepare some of her favorite authentic Mexican recipes including Chili Rellenos and Chilaquiles Verdes o Rojos, and to complete the evening, she will show you how to prepare a creamy Caramel Flan.

You’ll not only learn (and love!) these fabulous recipes … you’ll also garner some practical cooking skills and techniques along the way and discover how to identify and work with Mexican ingredients that can be found locally. You’ll be having your own authentic Fiesta at home before you know it! Ole!

(Dinner)

Hands On

Sat. 11/24/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

14 openings available

$75.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5402

Sun, Nov. 25, 2018 @ 10:00 AM
L’il Kids (5-8): Baking Fun with Frosty The Snowman!
 

Li'l KidsWith a corncob pipe, a button nose, and two eyes made out of coal, Frosty the Snowman is hard to miss!  During the weather months, he’s the man about town, and, this morning, he’s heading to the Culinary Center of Kansas City® for a morning of baking fun!

Kids (ages 5-8) and their adult cooking partner will join “Head Snowman Builder” & culinary instructor, Shannon Hartnett, on this fun journey where you’ll learn new, cool (see what we did there?) culinary skills, important kitchen do’s and don’ts and easy to recreate, yummy dishes. You can leave your mittens off because we’ll have kitchen-safe gloves for you to wear.

Before diving into the snow pile of fun, grab a cup of Frosty’s Brrrr-y Punch to get those creative juices flowing. Then, you’ll start with creating a Frosty family favorite…you guessed it…Snowman cookies complete with icing (you may even have a top hat to finish it off, you never know it may just hop up and start to dance around!).  Finally, you'll dust your hands off, and head over the hills of snow to create a batch of “Over The Hills of Snow” Fudge!

Once the day is complete, we’ll all wave goodbye, but don’t you cry, this class will be back again someday (next winter, of course!) 

(Tastings & Take-Home Desserts) 

Hands On

Sun. 11/25/18    10:00-12:00

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

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

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

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

“Tiny Tots in the Kitchen™”, “Li’l Kids in the Kitchen”, “Junior Chefs in the Kitchen™”, and “Junior Chefs Academy™” are trademarks and service marks of The Culinary Center of Kansas City®

 

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

 

10 openings available

$85.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5349

Sun, Nov. 25, 2018 @ 11:00 AM
Junior Chefs (9-14): Sushi Party!
 

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

(Tasting)

Hands On

Sun. 11/25/18   11:00-1:30 

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

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!

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

“Junior Chefs in the Kitchen™”, “Junior Chefs Academy™”, “Li’l Kids in the Kitchen™” & “Tiny Tots in the Kitchen™” are trademarks and service marks of The Culinary Center of Kansas City®

 

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

 

12 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5373

Tue, Nov. 27, 2018 @ 6:30 PM
Perfect Risotto Dishes
 

Join us for a semi-private ‘up close and personal’ cooking class where you’ll enter into an intimate 3-hour one-on-one cooking experience with a seasoned culinary instructor and learn to make perfect Risotto dishes, plus a bonus lesson on the proper way to cook poached Scallops that pair perfectly with risotto.  It’s your chance to step behind the scenes and into the world of a culinary pro.

In this limited enrollment class, expect lots of hands-on time as you work alongside experienced instructor and culinary professional, Chef Richard McPeake, as he takes the mystery out of cooking Risotto - one of Italy’s most popular classic dishes.  The Italians have been growing rice for ages and have developed fabulous recipes to showcase this extraordinarily versatile, delicious, and delicate alternative to pasta.

This evening you’ll discover that, with a little bit of know-how and some practice, your risotto will turn out perfectly. Chef McPeake is here to make sure that happens! Once you learn the basics of preparing risotto, you’ll be astounded at the many variations such as Creamy Risotto AND a Savory Beer Risotto (that’s cooked with beer) that you’ll learn to prepare to change it up! 

As a special bonus, Chef also includes a lesson on preparing beautiful Thyme Butter-Basted Scallops that are an ideal match to our creamy risotto.  You’ll get important knife skills practice and sautéing experience this evening, too.

(Tasting)

Hands On

Tue. 11/27/18   6:30-9:30 

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

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

17 openings available

$85.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5342

Thu, Nov. 29, 2018 @ 6:30 PM
Wine 101 with a Certified Sommelier
 

Let’s learn about wine with a pro!  This special 2-hour class is designed for those with an appreciation for one of the world’s oldest beverages.  Learn from scratch (or refresh your skills) with longtime Certified Sommelier, Brent Grider. 

The goal of the class will be to gain a working knowledge of the various grape varietals and then gauge what styles of wine appeal most to you, and why. We’ll also understand the ‘how to’s of selecting wines you’ll enjoy, the wine-making process (including sparkling wines), how to read a wine label and a wine list, proper glassware, how to open a bottle, what factors contribute to the quality of a wine, and major wine producing countries.  That’s a lot of ground to cover, but, we’ll do it.

Don’t worry, we’ll also do some tasting as well because how the heck can you learn if you don’t taste….right?  You will no longer have to use the “close your eyes and point” approach to choosing a wine at your local purveyor or in a restaurant.  Won’t you be clever! 

(Wine Tasting & Wine Nibbles)

Demonstration Class 

Thu. 11/29/18    6:30-8:30

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!

20 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5374

Fri, Nov. 30, 2018 @ 6:30 PM
Couples Cook A French Countryside Meal For Two….Featuring Cassoulet
 

This cooking class, that’s specially designed for couples, will have the two of you learning classic French dishes – together.  So, tonight is the night to grab your favorite person and join us in our kitchen for a night of interactive cooking fun.Flavorful Weekend Nights

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

We’ll toast to our success as you’re transported to the French countryside!

(Dinner)

Hands On

Fri. 11/30/18   6:30-9:00 

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

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

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5363

Sat, Dec. 1, 2018 @ 10:00 AM
Chocolate Workshop: Truffles, the Perfect Holiday Sweet
 

Let’s learn about chocolate today as we roll up our sleeves and dive into making truffles – rich confections made with a mélange of melted chocolate, butter or cream, sugar and various flavors such as liquors, spices, coffee and nuts. Some are dipped in more chocolate; some are rolled in shaved chocolate or cocoa powder.

In this class you’ll learn fundamentals of working with chocolate AND be one step ahead of your holiday gift giving or entertaining because you’ll leave with beautifully packaged truffles designed by you!

(Tasting & Take-Home Truffles) 

Limited Hands On

Sat. 12/1/18    10:00-12:30 

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

14 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5339

Sat, Dec. 1, 2018 @ 6:30 PM
A Festive Holiday Dinner in Sicily with Chef Sandy DiGiovanni
 

Flavorful Weekend NightsWe’re full swing into the holidays now and what better way to celebrate and kick off the season than with a festive cooking party with your spouse, partner or group of friends! 

Tonight, we salute Sicily as we savor the cuisine of Chef Sandy DiGiovanni’s heritage.  Sicily, the largest island in the Mediterranean Sea, is often referred to as “God’s Kitchen” because of its long history of producing magnificent foods. We’re fortunate to have Chef Sandy teach us her cherished Sicilian family recipes … as she knows them like no other!

We’ll learn (and taste, of course!) Grilled Shrimp Insalata,  Pasta alla Norma (pasta with eggplant and ricotta); Sicilian Breaded Pork Chops with Roasted Potatoes and Olives; and a deliciously tempting dessert ravioli called Torta di Mele.

You’ll even roll up your sleeves, put on an apron and do some cooking next to this fun, lovable and talented chef. With the sights and aromas filling our kitchen, you’ll imagine you ARE in Sicily when you join Chef Sandy at the table! Salute!

(Dinner)

Limited Hands On

Sat. 12/1/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®. 

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

20 openings available

$85.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5421

Sun, Dec. 2, 2018 @ 10:00 AM
Junior Chefs (9-14):A Festive “Ace of Cupcakes” Competition!
 

 

Junior ChefsHey, kids (age 9-14), join us as we get into the holiday spirit and learn the art of baking and decorating festive cupcakes! Then, they’ll use their newfound crafty skills to compete for the “Ace of Cupcakes” Award!  

“Queen of Cakes”, Shannon Hartnett, will teach the techniques of making great cupcakes, and, then she’ll show the kids all kinds of ways to decorate them using icing, piping bags, and special sweet little tricks of the trade. 

They’ll break into teams (Hey! Bring your friends for a ready-made team!), receive their team challenges, and then get to work on their masterpiece! 

Prizes?  You betcha!  We’ll have judges and the whole shebang!  Tons of holiday cupcake fun!

(Tastings…of course! and Take-Home Cupcakes)  

Hands On

Sun. 12/2/18    10:00- 1:00 

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

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!

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

“Junior Chefs in the Kitchen™”, “Junior Chefs Academy™”, “Li’l Kids in the Kitchen™” & “Tiny Tots in the Kitchen™” are trademarks and service marks of The Culinary Center of Kansas City®

 

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

 

20 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5337

Sun, Dec. 2, 2018 @ 11:00 AM
Holiday Specialty Cake! Holiday Doll Cake or Decorated Tree!
 

Let’s have a cake decorating party where you take home an awesome 3-D cake to show off to family and friends.  Every registration receives a fully baked cone-shape cake that YOU get to choose how you want to decorate!

Cake Artist, Rachel VanStratton, will show you how to decorate a Holiday Snow Queen, Christmas Doll, and two different holiday trees. If you choose a doll cake, we’ll give you a doll “body” to use, and if you choose a tree, we’ll give you an awesome “star” to top your masterpiece! 

Today, you’ll learn how to make Buttercream Icing that is perfect for decorating. Then, off you go to ice and decorate your special creation.  Fundamentals of cake decorating will be taught including how to fill and use a piping bag, tips, couplers, and different decorating methods.  We’ll have an awesome Decoration Station for you to peruse as well so you can choose decorations that fit your personal style!  We’ll send you home with your cake packaged for safe travels. 

Boom!  Now, that’s what I call a holiday decorating party!  

NOTE: Kids 14+ are welcome to attend with an adult over 18. 

(Snacks & Take-Home Decorated Cake)

Hands On

Sun. 12/2/18    11:00-1:30 

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

20 openings available

$65.00

Rachel VanStratton

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5233

Sun, Dec. 2, 2018 @ 5:00 PM
Festive Holiday Braided Breads
 

With the holidays fast approaching, and the weather nice and cold, we’re thinking it’s the perfect time of year to learn how to make festive holiday breads.

Fire up the oven and let’s get kneading as we learn to create two extraordinary holiday breads - Blueberry Cream Cheese Braid and Orange-Pecan Braid. Eager to show us how it’s done is bread-maker extraordinaire, Paul McCool. 

In today’s 3-hour class, you’ll work alongside this charming baker as he teaches you to create these festive breads that will be perfect for a holiday morning treat with your family or holiday gift-giving.

You’ll learn how to properly mix, knead, ferment, and shape these beauties. In spite of their names, each bread has a different and distinctive shape and technique. Paul will also show you apple and peach filling variations for the blueberry braid. You’ll mix, knead, ferment, braid and take these lovely breads home to bake.

(Tasting & Two Take-Home, Ready-To-Bake Breads)

Hands On

Sun. 12/2/18   5:00-8:00 

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

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5375

Mon, Dec. 3, 2018 @ 6:30 PM
The Festive Table: An Elegant Holiday Menu
 

 Boom.  Drop the mic.  You’ve just found the perfect Christmas holiday dinner experience! 

You’ll get some serious “up close and personal” cooking instruction as you join Executive Chef Richard McPeake (Chef of the Year 2016 (!)) for a very special 3-hour holiday cooking class and celebration party where you'll get some fun cooking time with a seasoned culinary instructor.  Expect lots of “hands-on” action as you work under the tutelage of  Chef Richard  as he teaches you to prepare a spectacular dinner menu.

You’ll start your festive evening with a glass of wine as you enjoy the Jack Cheese & Smokey Chipotle Cheese Dip that will be waiting for you when you arrive.  Then, you’ll tie on an apron and get busy in the kitchen as you help chef prepare a real-deal Caesar Salad,  made like the chefs make ‘em. 

Next, you’ll learn culinary techniques like proper stuffing, breading and pan-frying and practice them as you create our entrée of Chicken Cordon Bleu with Mushroom Supreme Sauce served with Sundried Tomato Puntette on the side.

If that doesn’t woo you, then sit back and watch Chef shows off his mad cooking skills as he prepares his famous Strawberry Chocolate Fancy that will end our class on a sweet note. 

Throughout the evening, you’ll be tasting wines that are perfectly paired with the dishes in tonight’s celebratory feast. In the end, we’ll toast to our beautiful food as we dine around a dazzling holiday table! 

What a unique way to kick off the holiday season!

(Dinner & Wine Pairings) 

Hands On

            Mon. 12/3/18   6:30-9:30      

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

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

 

10 openings available

$100.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5338

Sat, Dec. 8, 2018 @ 10:00 AM
Creative Cookie Decorating for the Holidays
 

Next to presents and the laughter of children, nothing brings holiday cheer more than hand-decorated cookies. Whether they are packaged in a festive box as gifts for friends and relatives or displayed elegantly on your buffet table, expect loads of “oohs” and “aahs” when you use the decorating techniques learned in this class.

With these serious and useful cookie decorating techniques and tips, you can make your own colorful, whimsical and professional-looking cookies such as Christmas Trees, Ugly Sweaters, Ornaments, and more! 

Decorating expert, Rachel VanStratton, will start off by teaching you to make homemade Buttercream Icing. Then, she’ll discuss various cookie decorating methods including piping, shells, and more, and let you loose to create your own unique cookies. Don’t worry, she’ll have a few decorated cookies that’s she’s made for you to use as inspiration.

You’ll take home gorgeous hand-decorated (by you!) cookies, plus the confidence and know-how to make more!

(Snacks & Take-Home Decorated Cookies)

Hands On

Sat. 12/8/18   10:00-12:30 

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

19 openings available

$65.00

Rachel VanStratton

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5340

Sat, Dec. 8, 2018 @ 6:30 PM
Christmas Dinner in France
 

Flavorful Weekend NIghtsAs in most countries, food is an integral part of the French culture, and holiday traditions, family gatherings or a lovers outing typically revolve around food. Chef Sandy DiGiovanni invites you to join her as she teaches you to create an elegant Christmas dinner that will be hard to forget.

Tonight, your table awaits you in our kitchen where you’ll witness Chef Sandy, an experienced and engaging culinary instructor, work her magic with the intention to teach and inspire you to have the kind of relationship with food that she has come to know and love.

You’ll begin the evening by sipping on your choice of a Kir Royale Cocktail or Champagne. Then, get ready to be dazzled as Chef Sandy teaches some of her favorite French recipes. Oui Oui! 

She’ll start off with a lovely appetizer of Amuse bouche of Salmon Rillettes on Garlic Confit Toast. Then, move on to a delicious Crab Bisque Soup, followed by a Salade Lyonnaise, A French favorite. Our fabulous entrée will take your breath away: Beef Tenderloin that will melt in your mouth, served with a fabulous Relais Sauce and warm wilted Greens and Pomme Puree as your perfectly-paired sides.  The French are famous for their desserts, and, tonight will be no exception as you learn to prepare a scrumptious homemade Pear Tarte Tatin for the perfect sweet ending to this incredible holiday meal.

This will surely be a night to remember, and perfect night out away from the hustle and bustle of the season with friends or that special someone.

(Dinner)

Limited Hands On

Sat. 12/8/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

$85.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5376

Sun, Dec. 9, 2018 @ 11:00 AM
Simply Stunning Chocolate Desserts
 

Dessert is the exclamation point to any holiday dinner, the ‘piéce de resistance’ to any celebratory fare, the lasting impression your guests and family take home with them. Shouldn’t it be something spectacular? 

Take your desserts beyond the ordinary and into the realm of extraordinary as we learn the tips, secrets and baking techniques to making extraordinary desserts from an experienced chef, Richard McPeake.

Chef will begin your sweet 4-hour lesson as he teaches how to work with chocolate to create an impressive Chocolate Truffle Cake, then on to a unique tart made with Fresh Strawberries, Chocolate Ganache and Short Dough, made from scratch.

Finally, you’ll tie on an apron and work next to this culinary pro as he teaches you the art of making and piping the perfect Pate a Choux pastry that will be sprinkled with almonds and filled with a praline-flavored cream to create a stunning Paris-Brest dessert- a perfect grand finale that’s destined to be the star of the show for the holiday season, or any special occasion!

When you create these treasures for your family and friends they’ll say, “Oh no, you didn't"….and you’ll say, "Oh, Yes I DID!" 

(Tasting & Take-Home Paris Brest) 

Limited Hands On

Sun. 12/9/18   11:00-3:00 

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

19 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5414

Wed, Dec. 12, 2018 @ 11:00 AM
Elves Gone Bad…..Holiday Cake Wars!Great Group Party Idea!
 

Elves Gone Bad / Holiday Cake Wars

Hello, all of you smaller office groups, clans of besties, and family parties!  We’ve designed an awesome holiday celebration for you to join! 

We’ll greet you with a festive “mock-tail” we like to call the “Rudolph’s Red-Nosed Revenge” and we’ll bestow upon you a unique elf epithet (a what?)….then we’ll break into small teams of elves who will battle to win Santa’s good favor as they build and decorate imaginative holiday cake creations.  Creative juices will be flowing with mystery decorations along with a fun decorating challenge and a time frame.  At the end  we’ll name a winner of the best  decorated cake of the bunch and we’ll celebrate at the end with a delicious lunch made by our own Chef Molly!  

Pull together your own winsome cooking team …or sign up on your own and we’ll team you up with some new friends.  Either way,  it’s a good, clean and tasty way to celebrate the holidays.   (Beer, wine & revved up holiday cocktails available for purchase).  

(Lunch)

 Hands On

Wed. 12/12/18   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!

20 openings available

$80.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5409

Sat, Dec. 15, 2018 @ 10:00 AM
Festive Holiday Cookie Decorating Techniques
 

Elves Cookies

This class is for all you “cookie-decorating Elves” out there … you know who you are! Get ready to add to your cookie decorating skills as you learning the versatile art of decorating with fondant – an important step for anyone who is serious about their cookie decorating skills.

In this informative class, you’ll learn the basics of working with fondant starting with the correct way to roll out fondant and decorate cookies with it. You’ll also learn techniques like how to use milk fondant (flow icing), Royal Icing piping tips, gum paste decorating skills, edible gels and pastels, and more. 

After this class, you’ll be well on your way to being an expert yourself because you will have learned from one of the best in the biz. Nora Kaschube is a graduate of The French Pastry School with a L’Art de la Patisserie degree, so she knows what she’s talking about!

We learn best by doing so when you roll up your sleeves get some actual decorating experience. Up the ante on as you learn finishing touches that will turn a ho-hum cookies into festive works of art that even Santa will love.

(Snacks & Take-Home Decorated Cookies)

Hands On

Sat. 12/15/18   10:00-12:30 

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

20 openings available

$60.00

Nora Kaschube

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5384

Sat, Dec. 15, 2018 @ 6:30 PM
Toasting the Holiday Season
 

Flavorful Weekend NightsOh, the weather outside is frightful … so, gather your friends and c’mon inside to a special holiday event! We’ll have a roaring fire and introduce you to none other than Bruce Campbell , the “Prince of Cocktails,” the “Master of Mixology,” who will show us how to mix the perfect holiday cocktails to toast the holiday season. 


Bruce’s 25+ years in the restaurant business has shown him that there are some classic drinks that never go out of style. Tonight, we are going to learn to make some hot and cold beverages to celebrate the holidays. Get ready to be educated in the art of the Hot Buttered Rum and Hot Mint Chocolate!


On the cool side, we’ll learn how to make Old-Fashioned Egg Nog, Cranberry Caipirinha, and my personal favorite, the Candy Cane Martini. To round out our holiday concoctions, we’ll explore several variations of sparkling wine cocktails including Mimosa, Kir Royale, Pink Rose, Holiday Bellini, and Champagne Punch! And yes, folks,  we will taste some of these lovely concoctions. Did you really think we wouldn’t? Oh, c’mon!


If that’s not enough fun, Bruce wants to play a little game called “Name That Mystery Drink”, which ought to be entertaining, to say the least!


We can’t very well have a whole lot of toasting without some nibbles, so Bruce will provide some lovely appetizers and delectable desserts to enjoy throughout the evening (and yes, we’ll share those appetizer recipes with you tonight, too!) This is a demonstration class with no hands-on participation.


(Appetizers & Cocktail Tastings)


Demonstration Class

Sat. 12/15/18   6:30-9:00  

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

 

19 openings available

$85.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5385

Sun, Dec. 16, 2018 @ 10:00 AM
Holiday French Bûche de Noël
 

You only thought making a Buche de Noël was complicated! Experienced Pastry Artist and culinary instructor, Leighana Williams, is eager to lead you through the process of preparing the components, and then you’ll create your very own traditional Yule Log, from start to finish, right down to the simple-to-make, edible “forest mushrooms!”

This traditional French dessert served near Christmas is actually a form of sweet roulade made of genoise (a sponge cake), a buttercream icing, and edible decorations such as meringue mushrooms, berries, and “snow” to resemble a miniature actual Yule log. 

Today, we will learn how to create this delicacy just in time to serve at our own holiday parties. You will enter into the realm of decadent desserts that celebrate the flavors of the French holiday season and learn how to make a classic Bûche de Noël to take home and proudly display on your Christmas table to impress your family and friends. 

(Tasting & Take-Home Cake)

Hands On

Sun. 12/16/18   10:00-12:30 

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

18 openings available

$80.00

Leighana Williams

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5378

Mon, Dec. 17, 2018 @ 6:30 PM
Elegant Party Starters For Holiday Entertaining
 

Get ready to be inspired as you learn to make dazzling ‘small plate’ and hors d’oeuvres recipes to serve at your next holiday cocktail party.

Professional Chef, and experienced culinary instructor, Richard McPeake, will showcase an incredible array of mouth-watering party starter recipes as he teaches essential culinary skills like basic knife skills, quick, do-ahead prepping tips, and more.

Tonight’s tasty menu includes impressive delights like Sonoma Cheese Torte, Chili Shrimp Kabobs, classic Chicken Speidini and Caprese Sticks, just to name a few.  He’ll also share tips that will help put it all together so that everything looks as good on your buffet table as it tastes! Plus, you’ll get to work alongside a professional as you help prepare some of these fabulous appetizers.

Get ready for recipes that will create flavor explosions for your taste buds, and are perfect finger food for elegant holiday entertaining.

(Tasting)

Limited Hands On

Mon. 12/17/18   6:30-9:00 

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

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

19 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5415

Thu, Dec. 20, 2018 @ 11:00 AM
FA-LA-LA-LA-LUNCH! An Interactive Holiday Cooking Party! Great Group Party Idea!
 

Fa-La-La-La Lunch

Down with boring holiday lunch events!  Do something different, for heaven’s sake!   Grab your colleagues or besties and step into our kitchens where you’ll  be greeted with an apron and a beverage. 

Today, you’ll learn to create one of the tasty dishes from our 3-course holiday-inspired lunch menu.  Then, it’ll be your turn to make that dish!  Afterwards, we will celebrate around the table and toast the season ....and our new found culinary skills.

Who will sing for their lunch?  Anyone? ‘Tis the season to be jolly, you know.  Now, that's a holiday party folks! Done. (Beer, wine & revved up holiday cocktails available for purchase.)

(Lunch) 

Limited Hands On  

Thu. 12/20/18   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!

20 openings available

$50.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5379

Fri, Dec. 21, 2018 @ 6:30 PM
Couples Cook An Elegant Surf & Turf Dinner For Two
 

Flavorful Weekend NightsThe hustle and bustle of the holidays are in full swing, and what better way to celebrate the season than with a festive holiday cooking party with your spouse, partner or significant other! 

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

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

(Dinner)

Hands On

Fri. 12/21/18   6:30-9:00 

 

The class fee for this Couples class is $85 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 Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

$85.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5360

Sat, Dec. 22, 2018 @ 6:30 PM
Christmas In Mexico … Including Homemade Tamales!
 

Flavorful Weekend NightsStep away from the same ‘ole Christmas party fare as we head south-of-the-border for a spicy holiday cooking class.

Traditional dishes play a big role in Mexican Christmas family celebrations.  Tonight, you’ll be treated to a real Mexican cooking celebration as experienced instructor, and a true Mexican cook, Susy Lara, teaches you to make one of her favorite holiday dishes - Chicken Tamales with Tomatillo Sauce…  from scratch.

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

Tonight, our tamale expert will share coveted family recipes, secrets and techniques as they teach you how to make Chicken Tamales with Tomatillo Sauce. You’ll also learn several other special dishes that are served at the Lara’s holiday gatherings as well.  We’ll end our festive feast with Buñuelo’s – a delectable sweet dessert. (Psst! It’s also one of Santa’s favorite treats!) We’ll also explore Atole, and even a special Mexican drink! 

You’ll get to help Susy prepare some of these flavorful dishes…..and here’s a bonus, you’ll even take home a half-dozen tamales to share with your family (or Santa!). 

Feel free to wear your favorite ugly Christmas sweater to this unique holiday celebration…and maybe even that sombrero you bought on your trip to Cancun! Feliz Navidad!

(Dinner & Take-Take Tamales)

Limited Hands On

Sat. 12/22/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5389

Sat, Dec. 22, 2018 @ 6:30 PM
Sophisticated Holiday Entertaining: Ye Olde Prime Rib Dinner
 

Flavorful Weekend NightsWe’re full swing into the holidays now, and what better way to celebrate the season than with a festive cooking party with your spouse, partner or group of friends…especially it it’s an elegant Prime Rib Dinner!  It’s a classic menu that’s not just served during the holidays, but year-round, and known not just for the main dish, but for the accompaniments as well. 

You don’t have to out to a restaurant to enjoy this classic meal. Let’s go “old-school” and learn how simple it is to recreate in your own kitchen.  Chef Jesse Vega will walk you through how to choose and prep the prime rib while our main dish is roasting (imagine how good that will smell!). You will get in on some of the cooking action by helping Chef prepare some of the side dishes. 

The traditional menu consists of Beef Au Jus, creamy Horseradish Sauce, Yorkshire Pudding, Creamed Spinach, Sautéed Mushrooms, and Twice Baked Potatoes. I don’t know about you, but my mouth is watering!  Chef will prepare a salad and Strawberries with Orange Liqueur to round out your dining experience. 

At the end of the day, you will have all the instruction and recipes you need to host your own fancy-schmancy prime rib dinner over the holidays for family and friends. Get ready for a standing ovation!

(Dinner)

Limited Hands On

Sun. 12/22/18   6:30-9:00 

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

Our Flavorful Weekend Nights™ 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!

“Flavorful Weekend Nights™” is a trademark and service mark of The Culinary Center of Kansas City®.

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

$90.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5394

Sun, Dec. 23, 2018 @ 10:00 AM
Tiny Tots (2-4):A “Grinch-mas” Holiday Baking Party
 

Tiny totsWatch out! That annoying Grinch is trying to spoil Christmas again! He’s eaten all of the cupcakes! 

Today, tiny chefs (ages 2-4), and their adult partner, will help save the day for our friends in Who-ville! Get ready for some super fun cupcake action as we work together as a team alongside your experienced instructor, Ariel Johnston.

Keeping things easy-peasy, interactive and engaging (so nobody nods off or gets bored), she’ll teach our budding chefs some new kitchen skills including how to read and follow a recipe, how to measure ingredients properly, which measuring tools to use, and when, and how to get our cupcake pans filled with batter.  Then, you’ll tie on an apron and get your hands in the flour as she walks you through the steps to make delicious Cindy Lou-Who Cupcakes.  

While they’re baking, we’ll keep our cooking fun going as we make the Grinch’s Favorite Rollups to devour at the end of the class! After the cupcakes have cooled, you will get to decorate them with frosting that will be waiting. You’ll probably want to visit the “Who-ville Sprinkle Station” (a few hundred times!) to decorate your stunning works of cupcake art.  These delectable gems are sure to make the Grinch’s heart swell - at least 3 times its size!

The kids will also work on a special Grinch-mas-inspired craft project to take home with them to remember their fun day!   

(Tasting & Take-Home Cupcakes & Craft) 

Hands On

Sun. 12/23/18   10:00-12:00 

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

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

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

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

“Tiny Tots in the Kitchen™”, “Li’l Kids in the Kitchen”, “Junior Chefs in the Kitchen™”, and “Junior Chefs Academy™” are trademarks and service marks of The Culinary Center of Kansas City®.

 

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

$85.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5400

Sun, Dec. 23, 2018 @ 1:30 PM
Li’l Kids (5-8): A Sweet Sugar Plum Fairy Holiday Tea Party
 

Li'l KidsCelebrate the holidays with an little kid-friendly Nutcracker-themed tea party/cooking class designed just for little kids (ages 5-8), and an adult partner. Experienced instructor, Ariel Johnston, will lead our little chefs in this interactive party-style tea class.

We’ll begin our festive soirée by seating you at tastefully decorated “tea tables” with tablecloths, fancy plates, tea pots and tea cups and saucers (of course!) while Tchaikovsky plays softly in the background. Next, it’s time to go around the tables and introduce yourself as you get to know each other.   

Then, Ariel will get the party started as she teaches kids basic culinary techniques such as proper knife skills (using kid-friendly knives, of course!) baking basics, and more, that they’ll get to practice as we make The Mouse King’s Favorite Apple Cinnamon Muffins.  Then, we’ll make Sugarplum Fairy Pretzel Sticks, covered in melted white chocolate which the kids will decorate at our awesome “sprinkle station”. 

When it’s time to head back to our fancy table, where Ariel will present a short a crash course in manners, including the proper way to drink tea.

Finally, it’s time to taste and enjoy the sweet little treats that you’ve made all by yourself  We’ll also have some Clara’s Snickerdoodle Cookies that will be pre-made and waiting for you at the table. 

So, dress in your Christmas best (and make Mom or Dad do the same! (And, remember that it’s ok for ladies to wear hats to a tea – yes, even Santa hats or reindeer antlers are allowed!)….it’ll be fun!  Join us for an afternoon of kid-friendly holiday tea-time fun!

(Tasting & Take-Home Muffins)

Hands On

Sun. 12/23/18   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™ (2-4) to Li’l Kids In The Kitchen™ (5-8) to our popular Junior Chefs in the Kitchen™ (9-14) classes for young chefs who are interested in becoming more proficient and self-assured cooks. For more information about our kids’ cooking classes, click here.

“Tiny Tots in the Kitchen™”, “Li’l Kids in the Kitchen”, “Junior Chefs in the Kitchen™”, and “Junior Chefs Academy™” are trademarks and service marks of The Culinary Center of Kansas City®

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

$85.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5361

Thu, Dec. 27, 2018 @ 10:00 AM
Junior Chefs (9-14): Tamalada Party!
 

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

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

Today, Susy will share coveted family recipes, secrets and techniques as she teaches our junior chefs how to make homemade Chicken Tamales with Tomatillo Sauce. She’ll have you rolling like a pro in no time!

You’ll also learn to make accompaniments like perfect Mexican Rice, Pico de Gallo, and Homemade Tortilla Chips. We’ll celebrate our tamale-making success with the perfect south-of-the-border dessert… Fresca con Crema!

Come be part of the fun in this full hands-on class as we learn all about the fantastically versatile and easy-to-freeze tamale! And, here’s a bonus…you’ll get to take home half dozen tamales to share with the family!

 We think this class would make a great holiday gift idea for your favorite budding chef...just sayin'!

(Tasting & Take-Home Tamales)

Hands On

Thu. 12/27/18   10:00-1:00 

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

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!

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

“Junior Chefs in the Kitchen™”, “Junior Chefs Academy™”, “Li’l Kids in the Kitchen™” & “Tiny Tots in the Kitchen™” are trademarks and service marks of The Culinary Center of Kansas City®

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

20 openings available

$60.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5380

Thu, Dec. 27, 2018 @ 10:00 AM
Junior Chefs: 'Let’s Learn to Cook' 2-Day Boot Camp (Day 1)
 

 

Junior Chefs We think this class would make a great holiday gift idea for your favorite budding chef...just sayin'!

This brand NEW 2-day cooking basics Boot Camp was designed specifically for junior chefs (9-14), with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. It’s packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef, and a no-nonsense, easy-to understand approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary! See full class descriptions below.

Day 1: Kitchen Fundamentals and Knife Skills
Day 2: Basics of Sauce-Making

(Lunch & Tastings)  

Hands On

 

Thu. 12/27 & Fri. 12/28   

10:00-3:00

CLASS DESCRIPTIONS

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Basic of Sauce-Making

Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three of sauces: Béchamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season). Once our Mother sauces are done the kids will learn to use them to make delicious dishes like 9 Cheese Mac & Cheese that you’ll enjoy for today’s lunch. Next, we’ll use the brown sauce to make Chicken Chasseur, and for our grand finale, we’ll make one of Chef Richard’s favorite childhood foods, Homemade ‘Spag-O’s’ topped with fresh-made Tomato sauce. Yum! 

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

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

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

“Junior Chefs in the Kitchen™”, “Junior Chefs Academy™”, “Li’l Kids in the Kitchen™” & “Tiny Tots in the Kitchen™” are trademarks and service marks of The Culinary Center of Kansas City®

 

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

20 openings available

$249.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5366

Fri, Dec. 28, 2018 @ 10:00 AM
Junior Chefs (9-14): A Tasty Chinese New Year Celebration
 

Junior ChefsWho doesn’t love a party….especially kids (ages 9-14)!  The Chinese New Year isn’t until February, but, why not start the celebration early and learn to make the traditional foods of this popular Asian holiday so you can make them for your family and friends on the actual day.

Today’s instructor, Katie Newell, will teach fundamental culinary techniques such as knife skills, the proper way to measure and read a recipe, and more, as she walks the kids through several authentic Chinese favorites like Pork Dumplings with Dipping Sauce (Did you know that Chinese families traditionally spend New Year’s Eve making these tasty dumplings so that they eat them at midnight to “roll out the new year? Now you can, too!)

They’ll continue with their hands-on cooking as they make Egg Drop Soup, Stir-Fried Greens & Garlic, and a yummy Mango Pudding to cap off our Asian cooking party.

(Tasting)

Hands On

Fri. 12/28/18   10:00-12:30 

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

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!

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

“Junior Chefs in the Kitchen™”, “Junior Chefs Academy™”, “Li’l Kids in the Kitchen™” & “Tiny Tots in the Kitchen™” are trademarks and service marks of The Culinary Center of Kansas City®

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that 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
5380

Fri, Dec. 28, 2018 @ 10:00 AM
Junior Chefs: 'Let’s Learn to Cook' 2-Day Boot Camp (Day 2)
 

 

Junior Chefs We think this class would make a great holiday gift idea for your favorite budding chef...just sayin'!

This brand NEW 2-day cooking basics Boot Camp was designed specifically for junior chefs (9-14), with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. It’s packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef, and a no-nonsense, easy-to understand approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary! See full class descriptions below.

Day 1: Kitchen Fundamentals and Knife Skills
Day 2: Basics of Sauce-Making

(Lunch & Tastings)  

Hands On

 

Thu. 12/27 & Fri. 12/28   

10:00-3:00

CLASS DESCRIPTIONS

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Basic of Sauce-Making

Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three of sauces: Béchamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season). Once our Mother sauces are done the kids will learn to use them to make delicious dishes like 9 Cheese Mac & Cheese that you’ll enjoy for today’s lunch. Next, we’ll use the brown sauce to make Chicken Chasseur, and for our grand finale, we’ll make one of Chef Richard’s favorite childhood foods, Homemade ‘Spag-O’s’ topped with fresh-made Tomato sauce. Yum! 

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

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

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

“Junior Chefs in the Kitchen™”, “Junior Chefs Academy™”, “Li’l Kids in the Kitchen™” & “Tiny Tots in the Kitchen™” are trademarks and service marks of The Culinary Center of Kansas City®

 

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

20 openings available

$249.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5345

Sat, Dec. 29, 2018 @ 10:00 AM
Junior Chefs (9-14): Cast Iron Cooking For Kids with ‘Cutthroat Kitchen’ Winner Chef Shanita Bryant
 

Junior chefsIt may be old-fashioned and remind you of grandma’s kitchen (which isn’t really a bad thing, is it?), but when it comes to cookware, the cast iron skillet is one of the most versatile pieces of kitchen equipment.  And, when it comes to teaching kids (ages 9-14) how to use it, there’s nobody better suited for the job than culinary instructor and southern cooking expert, Chef Shanita Bryant. 

If you’re a die-hard foodie, you’ll probably recognize Chef Shanita from Alton Brown’s popular reality TV show “Cutthroat Kitchen” where she walked away as Champion and ‘last chef standing’ in 2014. Chef Shanita is a whiz in the kitchen and is excited to teach junior chefs her own brand of culinary expertise in a down-home kind of way as she walks kids through the art of cast iron cooking. 

Today, you’ll get lots of hands-on cooking time with Chef Shanita as she explores the deep, rich flavors the cast iron creates.  She’ll teach some of her favorite southern-style comfort food recipes like Fried Chicken (using Shanita’s own dry brine method. (What’s that? You’ll see when you sign up!) and you’ll get to help prepare Shanita’s Cornbread.  We’ll round out our informative and interactive lesson when she shows you how to make a Creole Breakfast Skillet, one of Chef Shanita’s favorites.

Kids, get ready to up the ante and impress your family with your new cast iron cooking skills!

 We think this class would make a great holiday gift idea for your favorite budding chef...just sayin'!

(Tasting)

Hands On

Sat. 12/29/18   10:00-12:30 

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

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!

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

“Junior Chefs in the Kitchen™”, “Junior Chefs Academy™”, “Li’l Kids in the Kitchen™” & “Tiny Tots in the Kitchen™” are trademarks and service marks of The Culinary Center of Kansas City®

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

20 openings available

$60.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5399

Sat, Dec. 29, 2018 @ 10:00 AM
Li’l Kids (5-8): Little Kids Learn Cooking Basics
 

Young chefs (ages 5-8) will learn (and practice!) lots of age-appropriate culinary skills and techniques in this morning’s interactive cooking class ‘specially designed for little kids and their adult cooking partner.

Li'l KidsExperience instructor, Ariel Johnston, is excited to show you how to make some of her favorite yummy recipes such as Tomato & Basil Bruschetta, Cheese Pizza (including Homemade Dough), and Chef Ariel’s very own creation, Italian CONEoli (you’re going to love these special treats!), as kids learn basic knife skills (using kid-friendly knives, of course!), measuring, stirring techniques, whisking, grating, and other valuable kitchen basics.  

We will also go over how to read and follow a recipe so kids have the comfort level to recreate the goodies they learn in class when they get home. Imagine how proud they’ll be when they discover and unleash their budding cooking skills!

We think this would make the perfect Christmas gift for your favorite little chefs!

(Tasting)

Hands On

Sat. 12/29/18   10:00-12:00 

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

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

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

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

“Tiny Tots in the Kitchen™”, “Li’l Kids in the Kitchen”, “Junior Chefs in the Kitchen™”, and “Junior Chefs Academy™” are trademarks and service marks of The Culinary Center of Kansas City®

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

9 openings available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5367

Sun, Dec. 30, 2018 @ 11:00 AM
Junior Chefs (9-14): Mexican Street Taco Party!
 

Junior ChefsHola, kids (ages 9-14)!  Join us for an authentic Mexican Street Taco Party! 

Get ready to tie on an apron and work next to today’s instructor, Katie Newell, as she teaches lots of basic cooking techniques like knife skills, measuring (yes, there’s a right way to do this), mixing, baking, and more as you make delicious homemade street tacos – 3-Ways!

You’ll start by making delicious Breakfast Street Tacos (who knew you could have tacos for breakfast!), then spicy Chicken Tinga Street Tacos with Salsa Verde, and Tacos el Pastor.  Oh, man, they are sooo good! Of course, we’ll end our party on a sweet note when you learn to make Tres Leche Cake, a popular Mexican dessert. Yes, you’ll get to taste everything, too!

Expect lots of hands-on cooking fun today in this interactive class. Ole!

 We think this class would make a great holiday gift idea for your favorite budding chef...just sayin'!

(Tasting)

Hands On

Sun. 12/30/18   11:00-1:30 

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

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!

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

“Junior Chefs in the Kitchen™”, “Junior Chefs Academy™”, “Li’l Kids in the Kitchen™” & “Tiny Tots in the Kitchen™” are trademarks and service marks of The Culinary Center of Kansas City®

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

19 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5381

Mon, Dec. 31, 2018 @ 6:30 PM
Cooking for Couples! An Executive Chef’s Private New Year’s Eve Table For Two
 

It’s New Year’s Eve, and there will be plenty of clinking and smooching at the midnight hour…but, first, we must dine on an amazing feast!  Something worthy of celebrating the old and ringing in the new. 

We’re reserving a special place with your spouse, partner, or friend at our Chef’s Table and in our kitchen for an exclusive New Year’s Eve culinary party! Reserved for VIPs and special friends and usually tucked away in the kitchen, “The Chef’s Table” gets you 'up close and personal' with the person who has chosen to spend his career studying and preparing food. It’s the place where the Chef can pamper and bedazzle his or her guests in a dining experience like no other.

Tonight, your table …and aprons!....await you in our kitchens! It's an intimate setting where you will learn to cook some outstanding dishes as we say goodbye to the old year, and welcome in the new. It’s the best dinner and cooking class experience we have to offer – outstanding service, a unique venue, and a 4-course dinner where, course by course, each dish is demonstrated by experience culinary instructor and award-winning Executive Chef, Richard McPeake.

His intention is to teach and inspire you to have the kind of relationship with food that he has come to know. We know it’s all about the food, but it doesn’t hurt when your kitchen is located in a beautifully restored buggy barn from the turn of the century – an enchanting ambiance that beckons guests in and cozies them up for an intimate evening of conversation, marvelous aromas and flavors, and the ultimate dining experience. You’ll enjoy the atmosphere as you tie on and apron and work alongside chef while he teaches you how to create some of his favorite recipes. 

You’ll begin with Coquille St. Jacque, followed by the Chef’s famous Grilled Caesar Salad with Parmesan Tuiles.  Our elegant entrée this evening, Beef Wellington with Mushroom Duexelle and Bordelaise Sauce, will simply take your breath away. We’ll savor Roasted Baby Carrots with Dill Butter, seasoned and cooked to perfection. Plus, Pommes Parisienne with Brown Garlic Butter.  Dessert will be a treasure of extremely decadent chocolate – Chef McPeake’s Award Winning Chocolate Mocha Roll to end of this perfect celebratory meal.

Then, we’ll sit around the table to enjoy the beautiful meal that you’ve helped to prepare as you raise a glass of champagne and toast this outstanding New Year’s Eve meal to remember. Then we’ll send you on your way to make the most of your very own “midnight hour!”  The Chef awaits you.

(4-Course Dinner, Paired Wines & Champagne Toast)

Romantic ambiance, excellent service, and unique venue at no additional charge!

Hands On

Mon. 12/31/18   6:30-10:00

The class fee for this Couples class is $125 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!

20 openings available

$125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5405

Mon, Jan. 7, 2019 @ 6:30 PM
9-Week Professional Culinary Art Series I
 

Pro Series

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 chefs' jacket, then join us.   

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

MONDAY'S beginning 1/7, 1/14, 1/21, 1/28, 2/4, 2/11, 2/18, 2/25, 3/4/2019

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

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

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5405

Mon, Jan. 14, 2019 @ 6:30 PM
9-Week Professional Culinary Art Series I
 

Pro Series

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 chefs' jacket, then join us.   

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

MONDAY'S beginning 1/7, 1/14, 1/21, 1/28, 2/4, 2/11, 2/18, 2/25, 3/4/2019

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

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

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5405

Mon, Jan. 21, 2019 @ 6:30 PM
9-Week Professional Culinary Art Series I
 

Pro Series

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 chefs' jacket, then join us.   

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

MONDAY'S beginning 1/7, 1/14, 1/21, 1/28, 2/4, 2/11, 2/18, 2/15, 3/4/2019

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

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

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5405

Mon, Jan. 28, 2019 @ 6:30 PM
9-Week Professional Culinary Art Series I
 

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

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

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

MONDAY'S beginning 1/7, 1/14, 1/21, 1/28, 2/4, 2/11, 2/18, 2/25, 3/4/2019

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

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

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5405

Mon, Feb. 4, 2019 @ 6:30 PM
9-Week Professional Culinary Art Series I
 

Pro Series 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 chefs' jacket, then join us.   

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

MONDAY'S beginning 1/7, 1/14, 1/21, 1/28, 2/4, 2/11, 2/18, 2/25, 3/4/2019

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

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

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5405

Mon, Feb. 11, 2019 @ 6:30 PM
9-Week Professional Culinary Art Series I
 

Pro Series 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 chefs' jacket, then join us.   

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

MONDAY'S beginning 1/7, 1/14, 1/21, 1/28, 2/4, 2/11, 2/18, 2/25, 3/4/2019

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

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

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5405

Mon, Feb. 18, 2019 @ 6:30 PM
9-Week Professional Culinary Art Series I
 

Pro Series

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 chefs' jacket, then join us.   

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

MONDAY'S beginning 1/7, 1/14, 1/21, 1/28, 2/4, 2/11, 2/18, 2/25, 3/4/2019

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

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

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5405

Mon, Feb. 25, 2019 @ 6:30 PM
9-Week Professional Culinary Art Series I
 

Pro Series

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 chefs' jacket, then join us.   

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

MONDAY'S beginning 1/7, 1/14, 1/21, 1/28, 2/4, 2/11, 2/18, 2/25, 3/4/2019

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

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

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5405

Mon, Mar. 4, 2019 @ 6:30 PM
9-Week Professional Culinary Art Series I
 

Pro Series

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 chefs' jacket, then join us.   

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

MONDAY'S beginning 1/7, 1/14, 1/21, 1/28, 2/4, 2/11, 2/18, 2/25, 3/4/2019

6:30-9:30

Series fee - $1125 

Hands On

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen 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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking. For more information about our Professional Culinary Arts Series™ and Professional Culinary Arts Classes™ cooking classes, click here.

“Professional Culinary Arts Classes & Series™” is a trademark and service mark of The Culinary Center of Kansas City®

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

16 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
788

Tue, Apr. 30, 2019 @ 10:00 AM
One-time membership fee for the Junior Chefs Academy
 

ONE-TIME MEMBERSHIP FEE
for the
JUNIOR CHEFS ACADEMY

AFTER YOU'VE ADDED THIS MEMBERSHIP TO YOUR CART, BE SURE TO CONTINUE SHOPPING AND SELECT THE CLASS YOU WISH TO ATTEND.

The Culinary Center's

Junior Chefs Academy

Stirring Up Young MInds

Designed for those younger “foodies” aged 9-14 who are interested in becoming more proficient and self-assured in cooking and the culinary arts, our Junior Chefs Academy offers a more complete program just for this age group and skill level. We’ve listened as these young folks have told us that they want MORE classes and MORE hands-on activities and MORE serious, fundamental, and just plain “grown-up” topics. So, as you would expect from us, we put together such
a program.

Get ready for Saucemaking, Knife Skills & Kitchen Safety, Breadmaking, Market Fresh Cooking and so much more! We would like to create a special relationship with these young folks who we see so often in our kitchens ... and that’s what this new program is designed to do. In addition to making real cooks out of these young people, they will also build important relationship skills in the kitchen which adds to their resume of life experiences.

Please note: your child does NOT have to be a member of the Junior Chefs Academy in order to take the classes designated as “Junior Chef” classes. However, only members of the JCA will be eligible for the special membership rewards offered by the Junior Chefs Academy Program, such as the specialized patch/pin for each course completed.

A one-time membership fee of $100 in the Junior Chefs Academy includes the following membership rewards:

  • An official CCKC Chef’s Jacket to wear proudly in your classes at The Culinary Center or to cook at home for your friends and family. (You may have your child’s name or nickname embroidered on this jacket for a small additional fee.) - Please call our retail department, 913-341-4455, to place order.
  • Special coupons & discounts for JCA merchandise as well as culinary events throughout the year 
  • Junior Chefs Academy “Members Only” events
  • JCA Recipe of the Month designed specifically for young chefs. 
  • Specialized patch/pin for each Junior Chef course completed to add to their Chef’s Jacket. 
  • Members earning 10 patches/pins receive a $10 gift card for our culinary retail store, The Kitchen Shop.
  • Members earning 25 patches/pins receive: 
    • A framed Young Chefs Academy Certificate signed by our CCKC Executive Chef
    • A free cooking class of their choice*
    • The honor of being “Junior Chef For a Day” at The Culinary Center of Kansas City.**

* Free cooking class will be age-appropriate for the student, based on availability.

**"Junior Chef for a Day" will be a 4-hour day selected by the JCA member but agreed upon by the office staff at The Culinary Center of Kansas City. The Junior Chef will assist our chefs with classes, events or preparations during that day.

After you sign your child up to be a JCA member, please call our retail department at 913-341-4455, to discuss chef jacket sizes, place your order and answer any questions you may have about the program or about our classes.

 

Please feel free to call our office (913-341-4455) if you need additional information about the Junior Chefs Academy. Thank you!

We look forward to
seeing you in our kitchens! 

Now let's get cookin' kids! 

131 openings available

$100.00

CCKC Instructors

The Culinary Center of Kansas City

 
 
   

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