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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
3777

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

This ain’t no “ordinary” girls’ night out (or “GNO” as we like to call them) here at The Culinary Center of Kansas City™, so be prepared for something different and something REALLY fun! The one and only Bruce Campbell, an award-winning BBQ Pro, hosts this interactive “Grills Gone Wild” event!

Let’s start with a unique cocktail (duh!) … perhaps a Pomegranate Margarita? Then, we’ll don an apron (Hey, why don’t you bring your cutest apron with you!) and cook alongside this consummate professional as you learn the basics of grilling, including fire-building, heat zones, checking for doneness, gas versus coal grilling, etc.  (Don’t worry … there won’t be any tests, and there won’t be any butt-slapping or burping … this is a GIRL’S grilling class!) It’s a fun and informative approach to a cooking class with some humor thrown in … all in a laid-back style.

Oh yes, and you’ll learn to cook some great dishes too! Our menu includes Grilled Caesar Salad, Margarita Chicken with Grilled Mexican Corn, and Sweet Potato Gratin with Smoked Chiles. We’ll even learn how to cook DESSERT on the grill as we make Planked Fruit Cobbler.

Those of you know Bruce already know that he just HAS to live up to his nickname (“The Beverage Dude”), so he’ll teach us some wonderful new cocktails that you’ll definitely want to serve up at your next gathering: Passion Fruit Batita, Spiced Rum Infusion and that Pomegranate Margarita we had at the beginning of class!

(Dinner)

(Hands On)
Thurs. 5/26/16   6:30-9:00 

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

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

 

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

0 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3778

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

C’mon, we’re talking about cooking, silly!  Looking for something different to do for date night? Interested in learning to cook as a couple? Well, tonight is the night to grab your favorite person and join us in our kitchen as we learn some delicious recipes perfectly suited for two-somes. 

It will be hands-on all the way as we work alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire! Chef Richard is professional and passionate about sharing some of his favorite recipes such as Baby Field Greens with Grilled Fennel and Leeks, Roasted Garlic Orange-Infused White Balsamic Vinaigrette, Asparagus Gruyere and Sun-Dried Tomato Tart, Seared Sea Bass with Braised Red Onions and Beurre Rouge Sauce and for Dessert Zabaglione with Fresh Berries. What a menu!

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

(Dinner) 

(Hands On)  

Fri. 5/27/16   6:30-9:00 

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

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

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

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

 

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

0 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3935

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

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

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

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

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

(Dinner)

(Hands On) 

Fri. 5/27/16    6:30-9:00

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

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

 

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

0 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3779

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

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

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

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

(Tasting) 

(Limited Hands On) 

Sat. 5/28/16   10:00-12:30 

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

5 openings available

$55.00

Amiel Brosoto

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3780

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

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

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

(Tasting) 

(Hands On) 

Sat. 5/28/16   10:00-12:30 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

5 openings available

$50.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3782

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

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

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

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

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

(Dinner)

(Hands On) 

Sat. 5/28/16    6:30-9:00

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

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

 

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

0 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3947

Sat, May. 28, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! IN PARIS, IN LOVE - MOVED TO 6/25
 

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

(Dinner) 

(Hands On) 

Sat. 5/28/16   6:30-9:00 

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

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

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

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

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

0 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3783

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

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

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

(Snacks) 

(Hands On) 

Sun. 5/29/16   10:00-1:00 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

8 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3704

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

PRO-SERIES I: Cooking Fundamentals for the Serious Cook

 (Hands On)

DAY 9

This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly so register early. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training and taught by seasoned culinary professionals, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chef’s jacket, then join us.  

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

See complete course descriptions below.

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

4:30-7:30

Series Fee  - $1125 

Your registration fee includes:

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

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

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

CLASS DESCRIPTIONS

Class 1: KNIFE SKILLS 

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

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

 

Class 3: SEAFOOD
We will cover the different styles of seafood and the cooking methods that pair with them. You’ll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. You’ll learn  easy methods for ensuring freshness and for opening oysters and clams. We’ll learn as we create some fabulous seafood dishes.

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


Class 5: MOIST HEAT COOKING
This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. Once mastered, these methods are extremely easy to apply to various foods. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. We’ll also learn “shallow poaching” and some simple sauce-making skills.  

 
Class 6: DRY HEAT COOKING
This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll take a look at which proteins are best for the various cooking methods and we’ll explore some combination methods (such as searing then roasting) and why this works so well. Prepping, cooking, serving, carving, etc.

 

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

 

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

 

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

(Spouse or significant other may join us at 6 pm for the Final Dinner for an additional $50 fee plus 5-day advance reservation. Please make this payment directly to the class assistant during the 8th class in the series.)

0 openings available

$1125.00

Gary Hild

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3763

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

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

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

(Tasting)

(Hands On)  

Tues. 5/31/16   6:30-9:00 

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

 

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

0 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3948

Tue, May. 31, 2016 @ 6:30 PM
MIDNIGHT AT THE OASIS-A TASTE OF SYRIA - moved to June 21
 

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

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

(Tasting) 

(Limited Hands On) 

Tues. 5/31/16   6:30-9:00 

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

 

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

0 openings available

$55.00

Christine Rossi

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3787

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

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

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

(Tasting)

 (Hands On) 

Fri. 6/3/16   6:30-9:00 

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

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

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

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

 

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

0 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3788

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

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

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

(Dinner)  

(Hands On)

Fri. 6/3/16   6:30-9:00 

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

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

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

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

 

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

10 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3789

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

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

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

(Tasting) 

(Limited Hands On)

Sat. 6/4/16   10:00-12:30 

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

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

9 openings available

$55.00

Amiel Brosoto

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3791

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

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

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

 (Dinner)

(Hands On)

Sat. 6/4/16   6:30-9:00 

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

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

 

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

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3943

Sat, Jun. 4, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A PRIMER ON CRAB & LOBSTER - moved to 7/16
 

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

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

(Dinner) 

(Limited Hands On) 

Sat. 6/4/16   6:30-9:00 

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

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

 

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

0 openings available

$82.50

Jesse Vega

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3792

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

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

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

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

(Tasting) 

(Limited Hands On)

Sun 6/5/16   10:00-12:30

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

 

 

 

0 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3793

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

Kids (ages 9-14) can “Que” too, ya know! Award-winning competitor, Bruce Campbell, teaches our young BBQ chefs the fundamentals of grilling. We’re outside today (rain or shine … just like the pros! OK, so we’ll have tents if it rains!) as we learn the basics – grill safety, how to light the fire, heat zones, charcoal vs. gas, how rubs and sauces are made, and more.


We’ll prep and cook Grilled Chicken Wings, Veggie Kabobs and Grilled Fruit. Everyone makes and takes home their own “signature” BBQ Sauce and BBQ Rub.


(Tasting )  


(Hands On) 
 

Sun. 6/5/16   10:00-1:00 

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

 

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

11 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3794

Sun, Jun. 5, 2016 @ 6:30 PM
KNIFE SKILLS 101
 

Any chef will tell you that there is no substitute for proper knife skills as the foundation for all other cooking skills.  We’ve been offering this powerhouse class since we opened in 1998 and interest hasn’t waned one iota!  In this class, you’ll learn all about knives that are right for you. In addition, you’ll explore sharpening, storage and other important information.  You’ll receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake. This is a must for all of those serious about cooking.

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

(Snacks)  

(Hands On) 

Sun. 6/5/16   6:30-9:00 

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

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

5 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3795

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

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

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

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

(Dinner) 

(Hands On) 

Sun. 6/5/16   6:30-9:00  

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

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

 

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

1 opening available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3929

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

Register early!  This one always sells out! 

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

 

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

 

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

10:00-2:00   (Hands On)

Series Fee: $440   

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

SPECIAL NOTES:

 

  • Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).  
  •  
  • These four classes cannot be taken individually as they build upon the previous day’s experiences. 
  •  
  • You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.
Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

 

CLASS DESCRIPTIONS: 

 Day 1: Kitchen Fundamentals and Knife Skills: Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

 Day 2: Sauces: Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

 Day 3: Meats and Poultry: We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

 Day 4: Grilling: We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!

 

1 opening available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3944

Mon, Jun. 6, 2016 @ 10:00 AM
JCA: SUMMER COOKING CAMP-COOKING AROUND THE WORLD-DAY 1
 

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

We have designed a NEW Summer Cooking Camp where your junior chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  

They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more. And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty global menus:

Day 1:  Italian – Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

Day 2:  Asian – Hop on the Orient Express cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!

Day 3: Mexican -On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

Day 4:  Good Ole’ USA - Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

 (Lunch)

(Hands On)  

Mon. 6/6, Wed. 6/8, Thurs. 6/9 & Fri. 6/10    

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

2 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3796

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

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


We’ll understand the basic grape varietals, how to select wines you’ll enjoy, the wine-making process (including sparkling wines), how to read a wine label and a wine list, proper glassware, how to open a bottle, what factors contribute to the quality of a wine and major wine producing countries.  That’s a lot of ground to cover but we’ll do it. Don’t worry, we’ll also do some tasting as well because how the heck can you learn if you don’t taste….right? 


You will no longer have to use the “close your eyes and point” approach to choosing a wine at your local purveyor or in a restaurant.  Won’t you be clever?

(Tasting) 


(Demonstration Class)
 

Mon. 6/6/16   6:30-9:00 

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

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

9 openings available

$75.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3931

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

18 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3929

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

Register early!  This one always sells out! 

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

 

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

 

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

10:00-2:00   (Hands On)

Series Fee: $440   

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

SPECIAL NOTES:

 

  • Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).  
  •  
  • These four classes cannot be taken individually as they build upon the previous day’s experiences. 
  •  
  • You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.
Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

 

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

 

CLASS DESCRIPTIONS: 

 Day 1: Kitchen Fundamentals and Knife Skills: Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

 Day 2: Sauces: Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

 Day 3: Meats and Poultry: We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

 Day 4: Grilling: We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!

 

1 opening available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3762

Tue, Jun. 7, 2016 @ 6:30 PM
ONE SAUCE, MANY MEALS - MOVED FROM 5/17
 

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

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

(Tasting & Take-Home Bolognese Sauce) 

(Limited Hands On) 

Tues. 6/7/16     6:30-9:00

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

 

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

11 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3929

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

Register early!  This one always sells out! 

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

 

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

 

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

10:00-2:00   (Hands On)

Series Fee: $440   

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

SPECIAL NOTES:

 

  • Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).  
  •  
  • These four classes cannot be taken individually as they build upon the previous day’s experiences. 
  •  
  • You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.
Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

 

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

 

CLASS DESCRIPTIONS: 

 Day 1: Kitchen Fundamentals and Knife Skills: Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

 Day 2: Sauces: Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

 Day 3: Meats and Poultry: We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

 Day 4: Grilling: We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!

 

1 opening available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3944

Wed, Jun. 8, 2016 @ 10:00 AM
JCA: SUMMER COOKING CAMP-COOKING AROUND THE WORLD-DAY 2
 

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

We have designed a NEW Summer Cooking Camp where your junior chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  

They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more. And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty global menus:

Day 1:  Italian – Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

Day 2:  Asian – Hop on the Orient Express cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!

Day 3: Mexican -On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

Day 4:  Good Ole’ USA - Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

 (Lunch)

(Hands On)  

Mon. 6/6, Wed. 6/8, Thurs. 6/9 & Fri. 6/10    

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

2 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3797

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

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

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


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


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

(Tasting) 


(Demonstration Class)
 

Wed. 6/8/16   6:30-9:00 

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

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

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

9 openings available

$55.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3798

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

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

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

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

(Tasting) 

(Limited Hands On)

 

Wed. 6/8/16   6:30-9:00 

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

 

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

12 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3929

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

Register early!  This one always sells out! 

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

 

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

 

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

10:00-2:00   (Hands On)

Series Fee: $440   

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

SPECIAL NOTES:

 

  • Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).  
  •  
  • These four classes cannot be taken individually as they build upon the previous day’s experiences. 
  •  
  • You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.
Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

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

 

CLASS DESCRIPTIONS: 

 Day 1: Kitchen Fundamentals and Knife Skills: Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

 Day 2: Sauces: Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

 Day 3: Meats and Poultry: We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

 Day 4: Grilling: We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!

 

1 opening available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3944

Thu, Jun. 9, 2016 @ 10:00 AM
JCA: SUMMER COOKING CAMP-COOKING AROUND THE WORLD-DAY 3
 

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

We have designed a NEW Summer Cooking Camp where your junior chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  

They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more. And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty global menus:

Day 1:  Italian – Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

Day 2:  Asian – Hop on the Orient Express cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!

Day 3: Mexican -On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

Day 4:  Good Ole’ USA - Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

 (Lunch)

(Hands On)  

Mon. 6/6, Wed. 6/8, Thurs. 6/9 & Fri. 6/10    

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

2 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3799

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

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

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

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

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

(Dinner) 

(Hands On) 

Thurs. 6/9/16   6:30-9:00 

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

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

 

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

7 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3944

Fri, Jun. 10, 2016 @ 10:00 AM
JCA: SUMMER COOKING CAMP-COOKING AROUND THE WORLD-DAY 4
 

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

We have designed a NEW Summer Cooking Camp where your junior chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  

They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more. And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty global menus:

Day 1:  Italian – Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

Day 2:  Asian – Hop on the Orient Express cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!

Day 3: Mexican -On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

Day 4:  Good Ole’ USA - Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

 (Lunch)

(Hands On)  

Mon. 6/6, Wed. 6/8, Thurs. 6/9 & Fri. 6/10    

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

2 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3800

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

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


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


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

(Tastings) 


(Demonstration Class)
 

Fri. 6/10/16   6:30-9:00 

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

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

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

 

 

14 openings available

$75.00

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3801

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

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

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

(Dinner) 

(Hands On) 

Fri. 6/10/16   6:30-9:00 

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

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

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

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

 

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

12 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3802

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

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

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

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

(Tasting) 

(Hands On) 

Sat. 6/11/16   10:00-1:00 

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

14 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3945

Sat, Jun. 11, 2016 @ 10:00 AM
COOKWELL: FARMERS MARKET COOKING SERIES: FRESH FLAVORS OF SPRING
 

It’s finally Spring and our local farmers are dusting off their tables and loading up their trucks with the first wave of delicious homegrown fruits and vegetables to sell at our local farmers markets.

Anyone whos shopped at the farmers market knows how easy it is to be seduced by tables full of colorful, farm-fresh produce.big juicy ripe tomatoes, piles of fresh ears of sweet corn, gorgeous shiny deep purple eggplants.  It can be a bit overwhelming. Not to mention that many dont know what to do with those beauties when they get them home.

This morning, experienced culinary instructor, Katie Newell, will show you exactly how its done by focusing on showing you how to prepare seasonal recipes.  You'll pick up some great cooking methods and techniques along the way, too. Katie will also give you the “skinny” on how to discover ways to recognize ripe produce by smells and textures. The recipes taught will be totally dependent on what makes Katie jump up and down at the Downtown Overland Park Farmer Market that morning!  When we are done, all you will need to do is take the recipes from todays class to your favorite farmersmarket, choose your treasures with confidence and then create a beautiful fresh meal at home. 

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

(Tasting)  

(Demonstration Class) 

Sat. 6/11/16  10:00-12:30 

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

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

28 openings available

$50.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3803

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

Chef Sandy believes that if you want to really learn about a country, you have to eat your way through it!  Tonight, we’ll embark upon a food- and wine-trekking experience through the regions of Spain, a magical country overflowing with a vast array of foods and flavors that are the fruits of the country’s diverse ecology.  Chef Sandy DiGiovanni approaches food like she did her stint on “America’s Next Best Restaurant” – with passion, humor and unabandoned delight. 

We’ll sip on Sangria as we prepare Spanish classics like Gambas al Ajillo (Shrimp in Garlic Sauce), Marinated Olives, Manchego with Oranges, Mussels Miga in Cream Sauce with Fried Bread Crumbs, Spanish Meatballs with Almond Sauce, Potatas Bravas with Roasted Tomato Aioli and of course, Flan.  Learn how the Spanish “locals” incorporate indigenous ingredients into simple but beautiful works of Spanish food art. 

As the “locals” go …then so will we … incorporate Spanish wines into our journey as certified sommelier and Director of Restaurants & Bars for Starwood Hotels & Resorts, Brent Grider, discusses tonight’s perfectly paired Spanish wines.

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

(Dinner)  

(Hands On)

Sat. 6/11/16   6:30-9:00 

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

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

 

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

14 openings available

$80.00

Sandy DiGiovanni & Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3934

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

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


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


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


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

(Dinner) 


(Demonstration Class) 

Sat. 6/11/16   6:30-9:00 

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

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

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

17 openings available

$75.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3805

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

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


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


(Hands On) 

Sun. 6/12/16   10:00-1:00


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

12 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3806

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

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

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

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

(Dinner) 

(Hands On) 

Sun. 6/12/16   6:30-9:00 

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

 

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

16 openings available

$65.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3932

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

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

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

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

(Tastings & Take-Home Desserts)  

(Limited Hands On) 

Sun., 6/12/16     6:30-9:30 

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

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

12 openings available

$55.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3807

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

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

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

(Tasting) 

(Hands On) 

Mon. 6/13/16   10:00-1:00 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

4 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3808

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

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

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

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

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

(Tasting) 

(Limited Hands On) 

Mon., 6/13/16   6:30-9:30 

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

 

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

14 openings available

$55.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3931

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

18 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3809

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

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

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

(Tasting) 

(Limited Hands On) 

Tues. 6/14/16   6:30-9:00 

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

 

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

18 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3810

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

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

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

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

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

(Tasting)  

(Hands On) 

Wed., 6/15/16   10:00-1:00

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

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


Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

 

1 opening available

$85.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3812

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

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

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

Students are required to wear a white chef’s jacket to each class.

(Available for purchase in our Kitchen Store with a 10% discount to Pro Series students).     

(Tasting) 

(Hands On) 

Wed. 6/15/16   10:00-3:00

(Also offered on Wed. 7/27)

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

 

0 openings available

$110.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3814

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

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

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

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

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

(Heavy Appetizer Buffet ) 

(Demonstration Class) 

Thurs. 6/16/16   6:30-9:00 

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


13 openings available

$55.00

Larry Wheeler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3815

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

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

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

(Tasting )

(Hands On)

Fri. 6/17/16   6:30-9:00  

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

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

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

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

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


14 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3816

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

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

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

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

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

(Hands On)

Sat. 6/18/16   10:00-12:00

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

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


Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

3 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3817

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

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

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

(Tasting) 

(Limited Hands On)

 

Sat. 6/18/16   10:00-12:30 

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

17 openings available

$60.00

Kolika Kirk

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3818

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

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


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


(Dinner) 


(Limited Hands On)

 

Sat. 6/18/16   6:30-9:00 

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

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

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

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

 

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

10 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3819

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

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


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


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


(Dinner)


(Hands On)

 

Sat. 6/18/16   6:30-9:00 

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

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

 

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

16 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3820

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

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

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

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

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

Sign up early – this will sell out fast!

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

(Tasting) 

(Hands On) 

Sun. 6/19/16   10:00-2:00 

Class Fee  - $140 per father/child team

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

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

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

7 openings available

$140.00

Richard McPeake & Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3822

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

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

We have designed a NEW Summer Cooking Camp where your junior chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  

They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more. And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty global menus:

Day 1:  Italian – Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

Day 2:  Asian – Hop on the Orient Express cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!

Day 3: Mexican -On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

Day 4:  Good Ole’ USA - Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

 (Lunch)

(Hands On)  

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

0 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3821

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

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

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

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

(Tasting) 

(Demonstration Class) 

Mon. 6/20/16   6:30-9:00 

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

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

17 openings available

$70.00

Richard McFarlane-Clark

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3931

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

18 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3822

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

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

We have designed a NEW Summer Cooking Camp where your junior chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  

They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more. And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty global menus:

Day 1:  Italian – Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

Day 2:  Asian – Hop on the Orient Express cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!

Day 3: Mexican -On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

Day 4:  Good Ole’ USA - Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

 (Lunch)

(Hands On) 

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

0 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3786

Tue, Jun. 21, 2016 @ 6:30 PM
MIDNIGHT AT THE OASIS-A TASTE OF SYRIA - Moved from 5/31
 

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

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

(Tasting) 

(Limited Hands On) 

Tues. 6/21/16   6:30-9:00 

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

 

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

13 openings available

$55.00

Christine Rossi

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3822

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

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

We have designed a NEW Summer Cooking Camp where your junior chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  

They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more. And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty global menus:

Day 1:  Italian – Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

Day 2:  Asian – Hop on the Orient Express cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!

Day 3: Mexican -On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

Day 4:  Good Ole’ USA - Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

 (Lunch)

(Hands On)  

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

0 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3823

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

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

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

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

(Snacks) 

(Hands On) 

Wed. 6/22/16   6:30-9:00 

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

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

2 openings available

$65.00

Kolika Kirk

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3822

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

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

We have designed a NEW Summer Cooking Camp where your junior chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  

They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more. And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty global menus:

Day 1:  Italian – Our global journey begins in Italy – because what kid doesn’t love Italian food?!  We’ll learn how to make some Roman classics like savory Lasagna, Chocolate Tiramisu (a fancy Italian classic) and more.   Mangia!

Day 2:  Asian – Hop on the Orient Express cause we’ll be traveling through the spicy world of Asian cuisine.  Chicken Lettuce Wraps, Fruit Egg Rolls and more. Yep, you heard me – egg rolls with fruit!

Day 3: Mexican -On our third leg of this trip through the kitchens of the world, we’ll enjoy a stop in Mexico as Susy teaches you how to make authentic Green Enchiladas, moist and oh-so-delicious Tres Leches Cupcakes and more! Ole!

Day 4:  Good Ole’ USA - Our final day will bring us back to the heartland with classic American picnic fare - Grilled Hamburgers made the right way, Garlic Potato Wedges, a juicy, bubbly Peach Cobbler dessert and more.

 (Lunch)

(Hands On)  

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

0 openings available

$200.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3824

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

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

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

(Dinner) 

(Hands On) 

Fri. 6/24/16   6:30-9:00 

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

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

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

0 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3825

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

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

(Tasting) 

(Hands On) 

Sat. 6/25/16   10:00-12:00

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

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


Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

0 openings available

$85.00

Shannon Hartnett

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3826

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

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

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

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

(Tasting) 

(Hands On) 

Sat. 6/25/16   10:00-1:00 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

5 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3781

Sat, Jun. 25, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! IN PARIS, IN LOVE - MOVED FROM 5/28
 

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

(Dinner) 

(Hands On) 

Sat. 6/25/16   6:30-9:00 

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

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

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

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

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

12 openings available

$75.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3827

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

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

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

(Tasting & Take-Home Mini Cake)  

(Hands On) 

Sun. 6/26/16   10:00-1:00 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here..

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

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

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

0 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3828

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

A staple in our Midwest BBQ Institute™ line-up, this class is the best there is! Let the “Smoke Fest” begin as you join competition champion and accomplished chef, Richard McPeake (a/k/a Educator of “Que”), as he shares his extensive experience in this very special power-packed 4-hour class – a staple in our Midwest Barbecue Institute™ program. Whether you think you’re pretty good, or you don’t know a thing, this class is GUARANTEED to take you to a new level.

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

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

Folks, this is the quintessential class on smoking! This is a demonstration class, so prepare to take notes! 

(Tastings) 

(Demonstration Class)

Sun. 6/26/16   10:00-2:00 

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

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

23 openings available

$80.00

Richard McPeake & Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3829

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

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


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


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


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

(Tasting) 


(Limited Hands On) 

Sun. 6/26/16   6:30-9:00

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

 

8 openings available

$85.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3830

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

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

(Tasting)  

(Hands On)

 

Sun. 6/26/16    6:30-9:00 

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

 

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

5 openings available

$65.00

Jim Tinkham

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3831

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

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

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

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

(Lunch) 

(Hands On) 

Mon. 6/27/16   10:00-12:00

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

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


Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

0 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3832

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

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

(Tasting) 

(Hands On) 

Mon. 6/27/16   10:00-1:00 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

8 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3931

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

18 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3833

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

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

(Lunch) 

(Hands On) 

Tues. 6/28/16   10:00-12:30   

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

11 openings available

$60.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3834

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

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

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

(Snacks & Take-Home Decorated Cookies)

(Hands On) 

 

Tues. 6/28/16   6:30-9:00 

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

 

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

8 openings available

$60.00

Kolika Kirk

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3835

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

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

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

(Lunch)

(Hands On)

Wed. 6/29/16    10:00-12:00

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

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


Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

0 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3836

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

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


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


(Tasting & Take-Home Tortellini) 

(Hands On) 

Wed. 6/29/16   6:30-9:00

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

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


11 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3837

Thu, Jun. 30, 2016 @ 6:30 PM
SMARTLY CRAFTED COCKTAILS
 

Calling all swank hosts and aspiring mixologists as we explore the golden age of the cocktail as a culinary art form.  Learn the “craft” of sophisticated craft cocktails from an expert - Brent Grider, certified sommelier and Director of Restaurants & Bars for Starwood Hotels & Resorts. 


From shrubs and infusions to garnishes and glassware to temperature and balance, you’ll be making interesting and delectable cocktails at home in no time.  No more kegs and box wine, for sure!  You’ll be a pro at making drinks with names like Bourbon Crisp and Provencal Lemonade.  Or maybe you’d prefer a Pomegranate Green Tea (let’s just call this one a “healthy” cocktail and leave it at that). Plus more. 


A cocktail party wouldn’t be complete without easy and low-maintenance appetizers, so we’ll enjoy those….and go home with all of the drink and food recipes, too! Hey, we wouldn’t leave you hangin’, would we? In case you were wondering, you’ll taste several of tonight’s cocktails as well! Duh. When the class is over, you’ll leave with the confidence needed to entertain like a pro at the drop of a hat! 

(Appetizer Tasting)  

(Demonstration Class)

 

Thurs. 6/30/16   6:30-9:00 

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

 

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

13 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3838

Sat, Jul. 2, 2016 @ 10:00 AM
BUENOS DIAS! IT'S A MEXICAN BREAKFAST!
 

Rise ‘n’ shine, amigos! It’s time to learn to make an authentic Mexican breakfast with Susy Lara! She’ll teach you how to start your day the south-of-the-border way with breakfast foods that include Huevos Rancheros, (ranch-style eggs in a zesty red sauce), Chilaquiles (crispy tortillas with shredded chicken and scrambled eggs in a tasty green salsa), Chorizo con Huevos (Mexican sausage with eggs and Mexican Queso Fresco) and, of course, the tastiest spicy beans around! And, no Mexican breakfast is complete until you’ve had your Arroz con Leche (Mexican pastry bread). What a great way to start your day as you sip on Mexican Chocolate or Café with Kahlua! Viva Mexico!

(Tasting) 

(Hands On)

 

Sat. 7/2/16   10:00-12:30 

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

16 openings available

$55.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3839

Wed, Jul. 6, 2016 @ 6:30 PM
COOKWELL! EASY EVERYDAY MEATLESS MENU
 

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

Join healthy cooking instructor, Lauren Abel, and see what we mean as you learn tasty meatless dishes like Elegant Endive & Pear Salad, Nana’s Noodle Kugel (a healthier version of her grandmother’s recipe!), Protein-Packed Quinoa and Black Bean Salad, and Decadent Dark Chocolate Orange Meltaways. This is an easy healthy meal that your whole family will love - guaranteed!

(Tasting) 

(Demonstration Class)

Wed. 7/6/16   6:30-9:00 

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

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

 

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

16 openings available

$55.00

Lauren Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3841

Thu, Jul. 7, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KNIFE SKILLS & OTHER KITCHEN BASICS
 

Learn all about knife safety in the kitchen including how to choose a knife that’s right for your hand, how to sharpen your knife correctly, and how to store knives properly. We’ll learn and practice the basic “cuts” used in the kitchen including dicing, mincing, chopping and julienne cuts. Much time will be spent practicing on the right “hold” of the knife and the very important use of the “chef’s claw” to make sure our young chefs are safe with any food preparation – here and at home! We’ll also discuss safety issues in the kitchen including the importance of proper attire, cooking with fire, and handling hot pots and pans. An essential course for any junior chef! (ages 9-14)

(Snacks) 

(Hands On) 

Thurs. 7/7/16   10:00-12:30 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here..

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

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

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

8 openings available

$50.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3842

Fri, Jul. 8, 2016 @ 10:00 AM
TINY TOTS: ADVENTURES IN A FROZEN KINGDOM
 

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

Let’s get “frozen” in the kitchen today with our loyal friends and learn to make some chilly treats such as Chocolate-Dipped Frozen Bananas (covered with sprinkles of course!), Mini Ice-Cream “Mountains” and Raspberry Raspados. Don’t worry, we’ll have some non-sweet treats as well. 

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

(Tasting & Tot-Size Toy)  

(Hands On) 

Fri. 7/8/16   10:00-12:00 

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

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

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.  

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

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

3 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3747

Fri, Jul. 8, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS!COUPLES COOK! A ROMANTIC FRENCH CASSOULET DINNER FOR TWO - MOVED FROM 5/6
 

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

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

(Dinner) 

(Hands On) 

Fri. 7/8/16   6:30-9:00 

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

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

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

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

 

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

16 openings available

$75.00

Instructor TBD

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3843

Fri, Jul. 8, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! LEARNING TO COOK CLASSIC ITALIAN
 

You know you want to learn to make this iconic meal! Let’s learn the right way from an expert…with our sweethearts in tow. We will make classic egg pasta dough, an authentic Manincelli family Ragú and perfect meatballs. Plus, you’ll take home some of your creation as well. This is a class where you get to begin your OWN traditions!

(Dinner) 

(Hands On) 

Fri. 7/8/16   6:30-9:00 

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

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

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

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

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

6 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3844

Sat, Jul. 9, 2016 @ 10:00 AM
COOKWELL! FARM FRESH FLAVORS OF SUMMER
 

Anyone whos shopped at their local farmers market knows how easy it is to be seduced by the tables full of colorful, farm-fresh summer produce.big juicy ripe tomatoes, piles of fresh ears of sweet corn, gorgeous shiny deep purple eggplants.  It can be a bit overwhelming. Not to mention that many dont know what to do with those beauties when they get them home.

This morning, experienced culinary instructor, Katie Newell, will show you exactly how its done by focusing on showing you how to prepare seasonal recipes.  You'll pick up some great cooking methods and techniques along the way too. Katie will also give you the “skinny” on how to discover ways to recognize ripe produce by smells and textures. The recipes taught will be totally dependent on what makes Katie jump up and down at the Downtown Overland Park Farmer Market that morning!  When we are done, all you will need to do is take the recipes from todays class to your favorite farmers market, choose your treasures with confidence and then create a beautiful fresh meal at home.  Doesnt get any easier or tastier than that!

(Tasting)  

(Demonstration Class)

 

Sat. 7/9/16   10:00-12:30 

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

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

18 openings available

$50.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3845

Sat, Jul. 9, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! KITCHEN WARS! WITH CHEF SANDY DIGIOVANNI
 

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

Chef will give you the lay of the land, some cooking tips and ideas, point you to the pantry of “legal” add-in ingredients and then let you loose in the kitchen!  You’ll prepare your delights for the judge (a/k/a Chef Sandy) who will decide who wins!  Not to worry, Chef Sandy and our staff will be there to help and give direction, but it will be up to your team to decide what’s for dinner! 

We’ll end the evening around the table with a fabulous dessert prepared by none other than Chef Sandy herself!  We guarantee a good time ...and believe it or not…good food!  How ‘bout some wine for the cooks as well!  Bring a team of four (or show up and we’ll assign you to a team)!  Let’s do this!

(Dinner ) 

(Hands On)

 

Sat. 7/9/16   6:30-9:00 

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

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

 

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

14 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3846

Sat, Jul. 9, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! AN ITALIAN TRATTORIA DINNER
 

Italians spend a lot of time in their favorite local “trattoria.” These legendary restaurant establishments are always places of comfort, familiarity and wonderful food, not unlike the Bistros of France.

Join Chef Jesse Vega for a relaxed experience as you learn to recreate an authentic Trattoria menu. Then, we’ll break for dinner and be served this beautiful and delicious food. The menu: a classic appetizer of Olive Tapenade, followed by a real Caesar Salad, Jumbo Shell Pasta Pesto stuffed with ricotta and baked in Roasted Marinara Sauce, Shrimp Fra Diavolo, and a beautiful dessert of Berries with Zabaglione Sauce. Doesn’t get much better than this, folks.  Buon Appetito!

(Dinner) 

(Limited Hands On)

 

Sat. 7/9/16   6:30-9:00 

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

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

 

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

14 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3847

Sun, Jul. 10, 2016 @ 10:00 AM
COUPLES COOK! SOUTHWEST SUNDAY BRUNCH IN SANTA FE, NM (A CAFE PASQUAL-INSPIRED MENU)
 

Way back in 1998 when I was still in the throes of construction of The Culinary Center, I threw down the plans one day, and picked up my overnight bags in order to take a look at my vision from a new perspective — namely out of the window of the Southwest Chief (Amtrak) to Santa Fe, New Mexico. Knowing the magic that exists in this beautiful mountain village, I was sure to gain new insight … and eat some really good food! Having been there several times, I knew my favorite restaurants. Among them, “Cafe Pasqual” – an intimate, wildly decorated, unassuming and bustling restaurant right on the square in the middle of town, especially known for its breakfasts and brunches.

“Pasqual’s” is famous for its emphatic cooking and eclectic flavors inspired by New Mexican, Mexican and Asian cuisines. It was there that I was inspired (with the help of a glass or two of fine wine!) to adopt “Pasqual,” the patron saint of the kitchen, as the official “saint” of The Culinary Center. It was a good decision because with the help of San Pasqual, The Culinary Center has truly become a sacred space for those who enter. (Isn’t it serendipitous that due to our expansion several years ago, our “new” address is on Santa Fe Drive.  Hmmmm.)

We continue to honor this journey with classes like this one, taught by a consummate professionals, Chef Richard McPeake. Chef Richard is a Culinary Institute Graduate, cookbook author and award-winning chef.

Today, in this 4-hour class, you’ll be cooking in teams alongside Richard as we create an elegant brunch inspired by the beautiful dishes inspired by Cafe Pasqual’s Restaurant. You’ll garner essential cooking skills throughout the day and learn some clever presentation ideas for making your buffet table look amazing!

On our menu: Smoked Trout on Pepper Potato Hash, Breakfast Quesadillas with Roasted Tomato and Jalapeno Salsa, Poached Huevos Rancheros with Black Beans, Cheese Blintzes with Fresh Strawberry Jam and Sour Cream, Santa Fe Cheese Grits, Whole Wheat Pancakes with Pure Maple Syrup, and Sauteed Bananas with Queso Fresco. We'll also learn to make Santa Fe-inspired libations to round out our Sunday buffet: the Santa Fe Sunrise and Fresh Fruit Liquados! Come hungry, my friends!

(Brunch) 

 (Limited Hands On) 

Sun., 7/10/16   10:00-2:00  

The class fee for this Couples class is $65 per person. 

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

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

16 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3848

Mon, Jul. 11, 2016 @ 12:00 PM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 1-ITALIAN)
 

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

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

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

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

Here’s the skinny on the menus:

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

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

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

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

Bring a cooler to class each day. 

(Snack)      (Hands On)

Mon. 7/11, Tues. 7/12, Wed. 7/13, Thurs. 7/14/16 

12:00-3:00    

Series Fee: $295 (includes take-home dinner for 4 from each class)

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

0 openings available

$295.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3931

Mon, Jul. 11, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 5-MOIST HEAT COOKING)
 

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

18 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3848

Tue, Jul. 12, 2016 @ 12:00 PM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 2-CHICKEN DINNER)
 

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

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

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

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

Here’s the skinny on the menus:

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

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

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

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

Bring a cooler to class each day. 

(Snack)      (Hands On)

Mon. 7/11, Tues. 7/12, Wed. 7/13, Thurs. 7/14/16 

12:00-3:00    

Series Fee: $295 (includes take-home dinner for 4 from each class)

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

0 openings available

$295.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3850

Tue, Jul. 12, 2016 @ 6:30 PM
COOKWELL! WINNER! WINNER! WHEATLESS DINNER!
 

Let’s face it, a lot of people just can’t tolerate wheat in their meals. When eaten, wheat can cause uncomfortable discomforts. A lot can get in the way of eating right like stressful days and grabbing food on the fly making it too easy to eat the wrong foods. Instructor, Laura Thomsen, will show you that it is possible to nourish yourself through eating wheat-free. It will not only feed your body, but will also feed your soul (cause sisters and brothers, you’re gonna FEEL good, too!).

Tonight, she’ll focus on why incorporating healthy fats and oils, proteins that will totally satisfy your hunger cravings.  You’ll want to be able to incorporate these gems into your daily routine right away. You’ll learn to prepare simple, mouthwatering recipes like Fried Chicken, Mashed Potatoes with homemade Gravy, a delicious green bean dish, and a sweet Apple Pie, for dessert. You heard me. If you’re serious about changing the way you look and feel without giving up your favorite comfort foods, this is the class for you!

(Tastings) 

(Limited Hands On)

 

Tues. 7/12/16   6:30-9:00 

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

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

 

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

16 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3811

Wed, Jul. 13, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: ADULT/CHILD: THE COOKIE JAR
 

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

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

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

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

(Tasting)  

(Hands On)

 

Wed., 7/13/16   10:00-1:00

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

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


Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

6 openings available

$85.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3848

Wed, Jul. 13, 2016 @ 12:00 PM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 3-MAC 'N CHEESE)
 

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

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

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

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

Here’s the skinny on the menus:

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

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

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

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

Bring a cooler to class each day. 

(Snack)      (Hands On)

Mon. 7/11, Tues. 7/12, Wed. 7/13, Thurs. 7/14/16 

12:00-3:00    

Series Fee: $295 (includes take-home dinner for 4 from each class)

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here..

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

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

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

0 openings available

$295.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3851

Wed, Jul. 13, 2016 @ 6:30 PM
PARTY FOOD FOR FRIENDS: CREATIVE SUMMER APPETIZERS
 

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

Experienced instructor, Daniela Mancinelli Abel, is talented and engaging and ALWAYS impresses with her favorite appetizer recipes.  She is great at showing you ways to make amazing appetizers that don’t cost an arm and a leg and has some creative presentation ideas to share, too.

Daniela is also BIG on doing things ahead of time so she’ll teach us some time-saving advance prep work so you can spend party time with your guests and not in the kitchen! You’ll learn as she shows you how to create classic appetizers like Garlic & Cheese Crostini, Tomato & Basic Bruschetta, and Italian Tuna & Onion Crostini-a recipe she created herself! Then, you’ll get your hands in on the party food fun and create your own “little toast” appetizer by choosing from a variety of ingredients to mix, match, and create your own masterpieces!

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

(Tasting) 

(Hands On)

 

Wed. 7/13/16   6:30-9:00 

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

 

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

14 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3848

Thu, Jul. 14, 2016 @ 12:00 PM
JCA: 4-DAY COOKING CAMP (DAY 4-TARTS & CUPCAKES)
 

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

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

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

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

Here’s the skinny on the menus:

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

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

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

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

Bring a cooler to class each day. 

(Snack)      (Hands On)

Mon. 7/11, Tues. 7/12, Wed. 7/13, Thurs. 7/14/16 

12:00-3:00    

Series Fee: $295 (includes take-home dinner for 4 from each class)

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

0 openings available

$295.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3852

Thu, Jul. 14, 2016 @ 6:30 PM
THE COOKIE JAR
 

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

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

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

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

(Tasting) 

(Limited Hands On) 

Thurs. 7/14/16   6:30-9:30 

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

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

17 openings available

$55.00

Christina Robson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3853

Fri, Jul. 15, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: TAMALADA PARTY!
 

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

In case you didn’t know, tamales are incredibly versatile … they can be breakfast, lunch, dinner, dessert or appetizer. They can be made with meat, cheese, fruit or any combination and served with any number of sauces. Today, Susy will share coveted family recipes, secrets and techniques as she teaches our junior chefs how to make homemade Chicken Tamales with Tomatillo Sauce. She’ll have you rolling like a pro in no time! You’ll also learn to make accompaniments like perfect Mexican Rice, Pico de Gallo, and Homemade Tortilla Chips. We’ll celebrate our tamale-making success with the perfect south-of-the-border dessert… Fresca con Crema!

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

(Tastings)

(Hands On) 
Fri. 7/15/16   10:00-1:00 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

17 openings available

$60.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3854

Fri, Jul. 15, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE! COUPLES! WALKING THE PLANK
 

Grab your partner for an evening of grilling fun! “Planking” foods has been around for centuries, but it’s back, and it’s “hot!” Plank cooking dates back America to the Native Indians, but also goes back to the early days of cooking, maybe even as far back to the days of the cave man when this method of cooking on a piece of wood was used by the Native Indians to cook and preserve their meats. Planking is a preferred method of flavor enhancing, or “perfuming” foods by the use of various unique pieces of wood like apple, cedar, cherry, hickory, and walnut - each adding its own unique flavor to foods.

Tonight, you’ll learn proper heating of the plank, how to soak them (you can also reuse them – we’ll discuss that too).  Chef Richard McPeake is a “Master Planker” (is that a word?)! So, this is your chance to take in as much of his vast BBQ experience that he has to offer. And, guess what? Planking isn’t just for the outdoor grill – it can be used indoor, too. See, you’ve already learned something new!

Tonight, we will concentrate on the use of the outdoor grill, whether gas or live fire. You’ll taste planked beauties like Baked Brie with Onion Relish, BBQ Spiced Planked Salmon topped with Sun dried Tomato Pesto (Easy as 1-2-3! And a sure hit from your grill!)  Herb Marinated Pork Tenderloin (with multi-flavors by grilling and plank roasting), Planked Pesto Shrimp (Sure way not to over grill your shrimp and add new flavors) and a dessert of Planked Bosc Pears with Maytag Blue Cheese.

(Tasting) 

(Limited Hands On) 

Fri. 7/15/16   6:30-9:00 

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

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

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

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

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

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

16 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3855

Sat, Jul. 16, 2016 @ 10:00 AM
ARTISANAL BREADMAKING: CAPE SEED LOAF AND SOUTH AFRICAN PICNIC BREAD
 

Let’s take a 3-hour baking journey with one of our “coolest” baking instructors, 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!  Today, he’ll share his talents and time with us as he teaches us how to make and bake beautiful artisanal breads from South Africa!

We’ll start with Cape Seed Loaf, a batter-style yeast bread packed with sunflower, poppy, sesame, and pumpkin seeds, not to mention plenty of bran.  A nutritious bread full of whole grain goodness. Oh yes, and it makes great toast!  Then you’ll dust yourself off and roll up your sleeves to create South African Picnic Bread, a yummy quick bread featuring cheddar cheese, green onions, bacon and a dash of chili sauce.  What's not to like?  

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 &  Ready-To-Bake-Take-Home Dough)  

(Hands On)

Sat. 7/16/16   10:00-1:00 

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

16 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3856

Sat, Jul. 16, 2016 @ 10:00 AM
THE BEST WHOLE GRAIN BREAD YOU'LL EVER MAKE!
 

Mari Ruck has been baking whole grain bread since 1976 and says it’s easy - “It’s all in the recipe and knowing what to do and when,” she says. Today, you’ll work alongside Mari as she shows you how to make moist and chewy multi grain bread with seeds (or nuts) galore that sports a complex flavor and an exceptional appearance. Why not “jump to the front of the line” and learn in a few short hours what it took Mari years to discover! Don your baking clothes, roll up your sleeves and join us for this fun 3-hour hands-on journey into bread making.

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

(Hands On)

Sat. 7/16/16   10:00-1:00 

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

19 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3790

Sat, Jul. 16, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A PRIMER ON CRAB & LOBSTER - moved from 6/4
 

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

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

(Dinner) 

(Limited Hands On) 

Sat. 7/16/16   6:30-9:00 

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

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

 

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

12 openings available

$82.50

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3857

Sat, Jul. 16, 2016 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! WINE 101 WITH CERTIFIED SOMMELIER BRENT GRIDER
 

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


We’ll understand the basic grape varietals, how to select wines you’ll enjoy, the wine-making process (including sparkling wines), how to read a wine label and a wine list, proper glassware, how to open a bottle, what factors contribute to the quality of a wine and major wine producing countries.  That’s a lot of ground to cover but we’ll do it. Don’t worry, we’ll also do some tasting as well because how the heck can you learn if you don’t taste….right? 


You will no longer have to use the “close your eyes and point” approach to choosing a wine at your local purveyor or in a restaurant.  Won’t you be clever?

(Heavy appetizers)

(Demonstration Class) 

Sat., 7/16/16   6:30-9:00  

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

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

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

18 openings available

$75.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3858

Sun, Jul. 17, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "ACE OF CUPCAKES" COMPETITION!
 

One of our most popular JCA classes, kids (ages 9-14) will learn the art of baking and decorating cupcakes. Then, use your new-found crafty skills to compete for the “Ace of Cupcakes” Award!    “Queen of Cakes”, Shannon Hartnett, will teach you the techniques of making great cupcakes. Then, she’ll show you all kinds of ways to decorate them using icing, piping bags and special sweet little tricks of the trade.  Animals, flowers, you name it!  You’ll break into teams (Hey! Bring your friends for a ready-made team!), receive your team challenges and then get to work on your masterpiece!  Prizes?  You betcha!  We’ll have judges and the whole shebang!  Bring your phones so you can let your friends see your skills! Tons of cupcake fun!

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

(Hands On) 

Sun. 7/17/16   10:00- 1:00 

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

3 openings available

$60.00

Shannon Hartnett

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3860

Sun, Jul. 17, 2016 @ 4:30 PM
COOKWELL! HEALTHY COOKING FOR THE ATHLETIC LIFESTYLE
 

If you’re an athlete, whether amateur, professional or a “weekender,” you no doubt are conscious about how you need to eat to support your active lifestyle. Athletes need recipes that are nutritious, designed to fuel the work they do with their bodies, and quick enough to ensure the time it takes to exercise. Through our healthy CookWell™ classes, we are dedicated to teaching you how to cook, eat and live better.


Join Chef Gary Hild as he focuses on dishes that support your health and vitality. Trust me, he walks the walk!  In addition to being an excellent chef and teacher, Chef Gary is an accomplished runner, having participated in 17 marathons (twice in the Boston Marathon!) – he continues to practice a healthy diet and active lifestyle and has much to “bring to the table” in the way of recipes, cooking techniques and methods to produce the high-energy meals and snacks that athletes need. We’ll learn loads as Chef Gary prepares Grilled Chicken or Tofu with Romescu Sauce, Mediterranean Sweet Potato Salad, Multigrain Toasted Red Quinoa with Moroccan Vegetable Stew, Whole Grain Pasta Salad with Winter Vegetables, and a filling Breakfast Shake.

(Tasting) 

(Demonstration Class)

 

Sun. 7/17/16   4:30-7:00 

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

 

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

18 openings available

$60.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3930

Mon, Jul. 18, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY:4-DAY PRO SERIES I(DAY 1-KITCHEN FUND.)
 

Register early!  This one always sells out! 

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

 

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

 

Mon. 7/18, Wed. 7/20, Thurs. 7/21, and Fri. 7/22   

10:00-2:00   (Hands On)

Series Fee: $440   

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

SPECIAL NOTES:

 

  • Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).  
  •  
  • These four classes cannot be taken individually as they build upon the previous day’s experiences. 
  •  
  • Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

    You do not need to be a member of the Junior Chefs Academy™ to take this class.

    To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

CLASS DESCRIPTIONS: 

 Day 1: Kitchen Fundamentals and Knife Skills: Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

 Day 2: Sauces: Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

 Day 3: Meats and Poultry: We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

 Day 4: Grilling: We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!

7 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3849

Mon, Jul. 18, 2016 @ 12:00 PM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 1-ITALIAN)
 

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

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

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

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

Here’s the skinny on the menus:

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

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

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

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

Bring a cooler to class each day. 

(Snack)      (Hands On)

Mon. 7/18, Tues. 7/19, Wed. 7/20, Thurs. 7/21

12:00-3:00    

Series Fee: $295 (includes take-home dinner for 4 from each class)

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

0 openings available

$295.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3931

Mon, Jul. 18, 2016 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 6-DRY HEAT COOKING)
 

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

18 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3849

Tue, Jul. 19, 2016 @ 12:00 PM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 2-CHICKEN DINNER)
 

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

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

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

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

Here’s the skinny on the menus:

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

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

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

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

Bring a cooler to class each day. 

(Snack)      (Hands On)

Mon. 7/18, Tues. 7/19, Wed. 7/20, Thurs. 7/21

12:00-3:00    

Series Fee: $295 (includes take-home dinner for 4 from each class)

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

0 openings available

$295.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
3861

Tue, Jul. 19, 2016 @ 6:30 PM
GIRLS NIGHT OUT! HEY GOOD LOOKIN' - WHAT YA GOT COOKIN'?
 

The food is perfectly prepared.  The table looks like a picture from Southern Living.  But, what about you?  


Grab your BFF and let’s have some fun this evening (as well as a savory Italian dinner) as Andrea Bengimina, and her colleagues at "Encounters in Hair" (Overland Park, KS) share their extensive experience in “quick fixer-uppers” for hair, makeup and fashion that will take you from wet limp noodle to hot steamy hostess in a matter of minutes. (I’ve witnessed this many times and they’re incredible!) Volunteers will be solicited from the audience to practice what they preach.  (One lucky person will be chosen for a full makeover only to reappear for the big reveal from "behind the curtain" at the end of the evening!) You'll also enjoy a girly-girl menu prepared by our chefs! You go girl!


(Dinner)

(Demonstration Class)

 

Tues. 7/19/16   6:30-9:00  

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

 

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

17 openings available

$60.00

Andrea Benjimina

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3930

Wed, Jul. 20, 2016 @ 10:00 AM
JUNIOR CHEFS ACADEMY:4-DAY PRO SERIES I(DAY 2-SAUCES.)
 

Register early!  This one always sells out! 

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

 

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

 

Mon. 7/18, Wed. 7/20, Thurs. 7/21, and Fri. 7/22   

10:00-2:00   (Hands On)

Series Fee: $440   

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

SPECIAL NOTES:

 

  • Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).  
  •  
  • These four classes cannot be taken individually as they build upon the previous day’s experiences. 
  •  

Important: We require a waiver to be signed on behalf of each student by a parent or legal/guardian prior to your child’s admittance to this class.  This waiver also requests other information about your child, such as food allergies and a phone number where you can be reached during the class if necessary.   Click here for a copy of this Waiver.  We strongly encourage you to print off a copy of this Waiver and bring it to class with your student.  If we don’t receive a signed Waiver, your child will not be allowed to attend class.  We are sorry but we cannot make any exceptions to this rule.  If someone other than the parent drops off your child, they will need evidence that they are the legal guardian for your child in order to sign a Waiver at that time.

You do not need to be a member of the Junior Chefs Academy™ to take this class.

To find out more about our Junior Chefs Academy™ program, click here.

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

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

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

CLASS DESCRIPTIONS: 

 Day 1: Kitchen Fundamentals and Knife Skills: Essential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

 Day 2: Sauces: Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese); Brown Sauce (pairs perfectly with beef); and Tomato Sauce (to top the pasta we’ll learn to cook and season).

 Day 3: Meats and Poultry: We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly. We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore!! 

 Day 4: Grilling: We will spend a day with the Educator "Que" Chef Richard as he directs us on the fundamentals of grilling grilling "outdoors'" weather permitting, as we learn to do The World's Best Burger Sliders, Turkey Bombay Sliders, Chef's Famous Grilled PB&J Chicken Wings and Marinated Veggie Kabobs with a Fresh Herb & Garlic Marinade! We will end the four day class with our Grilled Platter Buffet!

7 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
3849

Wed, Jul. 20, 2016 @ 12:00 PM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 3-MAC 'N CHEESE)
 

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

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

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

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

Here’s the skinny on the menus:

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

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

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

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

Bring a cooler to class each day. 

(Snack)      (Hands On)

Mon. 7/18, Tues. 7/19, Wed. 7/20, Thurs. 7/21

12:00-3:00    

Series Fee: $295 (includes take-home dinner for 4 from each class)

Important: