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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
4796

Sat, Feb. 24, 2018 @ 10:00 AM
JCA: TAMALADA PARTY! (ADULT/CHILD OPTION)
 

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

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

Today, Susy will share coveted family recipes, secrets and techniques as she teaches our junior chefs how to make homemade Chicken Tamales with Tomatillo Sauce. She’ll have you rolling like a pro in no time! You’ll also learn to make accompaniments like perfect Mexican Rice, Pico de Gallo, and Homemade Tortilla Chips. We’ll celebrate our tamale-making success with the perfect south-of-the-border dessert… Fresca con Crema!

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

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you or you on behalf of another adult) would like to be seated with your child, including your child’s name please.)   

(Tasting & Take-Home Tamales)

Hands On

Sat. 2/24/18   10:00-1:00 

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

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

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

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

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

 

0 openings available

$60.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4819

Sat, Feb. 24, 2018 @ 10:00 AM
COOKWELL! COOK HEALTHY, LIVE WELL! SATISFYING WINTER SALADS
 

Cookwell

Save by using promo code lastminutedeal
Was $60   SAVE 10% w/promocode   NOW $54.00

Who says salads are just for summer? Salads are a mainstay in our diets all year long.

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

Culinary instructor, Katie Newell, teaches her health cooking classes using a belief that using a combination of holistic and science-based information is the path to healthy eating and a longer life.  She’s a pro at whipping up flavorful and healthy salad dressings with tips for making them your own, including the proper way to make reductions. These are recipes and techniques that you’ll be using over and over.

We’ll learn how to make a variety of winter-themed salads like 'Hail the Kale’ Salad, a colorful (and super tasty) Roasted Vegetable Salad, Butternut Squash and Cranberry Quinoa Salad – an interesting combination of flavors and textures, and a comforting Wilted Brussels Sprouts and Pears Salad sure to warm you up on a cold winter day. Plus, we’ll pick up some tips and techniques for making all kinds of varied dressings and vinaigrettes.

The best part is that all of today’s recipes are gluten-free! Plus, you'll get some hands-on cooking time alongside this engaging professional so that you’ll have the confidence to recreate what you’ve learned today in your own kitchen.

(Tasting)

Limited Hands On 

Sat. 2/24/18   10:00-12:30 

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

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

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

0 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4758

Sat, Feb. 24, 2018 @ 6:30 PM
FWN: OLD SCHOOL MEXICAN FAVORITES!
 

Flavorful Weekend NightsAdd a little spice to your life….(and your menus)… as Chef Jesse Vega takes you on a journey south-of-the-border to recreate some of his all-time Mexican favorites!

This traditional, yet not-your-normal, Mexican menu is sure to heat up your repertoire with a tasty Fideo, a toasted pasta dish, Chili Relleno stuffed with traditional chihuahua cheese (ooh!) and a  ground beef Chimichanga. Don’t worry, there’s be chips and salsa, too.

The best ending to a great Mexican meal, and a grand Ole’, is a Columbian Snowball-ok, it’s not Mexican…. but it’s topped with Kahlua Chocolate Sauce!  That’s what I’m talkin’ about!

(Tasting)

Limited Hands On 

Sat. 2/24/18   6:30-9:00 

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

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

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

0 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4801

Sat, Feb. 24, 2018 @ 6:30 PM
FWN: CIAO DOWN, ITALIAN-STYLE WITH CHEF SANDY DIGIOVANNI
 

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

Get ready to tie on an apron and get a little hands-on time with this energetic and fun chef as you whisk, chop, and stir your way through classics like classic Sicilian appetizers and fresh salad, and warm and savory Pork Chops “Porchetta-Style” with roasted fennel, lemon and potatoes.  You’ll even learn Chef Sandy’s family recipe for Ragu Bolognese that will be served over Creamy Polenta.

To end our fabulous meal, we’ll whip up Tiramisu, a mouthwatering, coffee-flavored Italian dessert made with ladyfingers, whipped eggs, mascarpone cheese and flavored with deep rich cocoa. Seriously good.

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

(Dinner)

Limited Hands On 

Sat. 2/24/18   6:30-9:00 

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

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

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

1 opening available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4755

Sun, Feb. 25, 2018 @ 9:00 AM
JUNIOR CHEFS ACADEMY: COOKING FUNDAMENTALS: BAKING BASICS (ADULT/CHILD OPTION)
 

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

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

(NOTE: Adults (18 years or older) are welcome to join their junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you or you on behalf of another adult) would like to be seated with your child, including your child’s name please.) 

(Tasting & Take-Home Dough)

Hands On 

Sun. 2/25/18   9:00-11:30 

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

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

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

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

 

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

  

0 openings available

$60.00

Laura Thomsen

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4760

Sun, Feb. 25, 2018 @ 10:00 AM
RUSTIC EUROPEAN BREADS
 

Save by using promo code lastminutedeal
Was $60   SAVE 10% w/promocode   NOW $54.00

We’ll learn, hands-on, the secrets to easy, European hearth breads — those crusty, tasty breads that are so good to eat!  Imagine the aromas as we get our hands in the flour and make two varieties of these savory breads – one with sage and walnuts; the other with rosemary and Kalamata olives.   You will also learn the secrets of water and flour and baking techniques necessary to make these incredible loaves.

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

Hands On

 

Sun. 2/25/18   10:00-12:30 

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

0 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
5014

Sun, Feb. 25, 2018 @ 2:00 PM
(No Longer Available) MIDWEST BARBECUE INSTITUTE: THE ART OF SMOKOLOGY”® - SMOKING 101
 

Midwest BBQ InstituteThis class is no longer available

A staple in our Midwest BBQ Institute™ line-up, this class is the best there is! Let the “Smoke Fest” begin as you join competition champion and accomplished chef, Richard McPeake (a/k/a Educator of “Que”), as he shares his extensive experience in this very special power-packed 4-hour class.

Whether you think you’re pretty good, or you don’t know a thing, this class is GUARANTEED to take you to a whole 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! Prepare to take lots of notes! 

(Tasting) 

Demonstration Class

Sun. 2/25/18    2:00-6:00  

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

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

 

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

 

0 openings available

$95.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4820

Sun, Feb. 25, 2018 @ 5:00 PM
COOKWELL! THE ANTI-INFLAMMATORY KITCHEN
 

Cookwell

Save by using promo code lastminutedeal
Was $60   SAVE 10% w/promocode   NOW $54.00

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

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

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

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

(Tasting)

Limited Hands On 

Sun. 2/25/18   5:00-7:30 

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

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

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

3 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4895

Sun, Feb. 25, 2018 @ 5:00 PM
9-WEEK PRO SERIES I (DAY 3-SEAFOOD)
 

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

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

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

Sundays beginning 2/11, 2/18 , 2/25, 3/4, (skip 3/11 Spring Break), 3/18, 3/25, (skip 4/1-Easter ), 4/8, 4/15, 4/22 

5:00-8:00  (Hands On)

Series fee $1125   

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4837

Mon, Feb. 26, 2018 @ 6:30 PM
COOKWELL!VEGAN FOR EVERYBODY
 

CookwellYes, you heard me……..for everybody!  Even you! Whatever beliefs you may have on this trending cuisine, its popularity is growing at lightning speed and, tonight, you’ll learn what all the buzz is about!

We invite you to join an experienced chef, Molly Flynn, for and informative and fun an exploration into the vegan kitchen.  You might just be pleasantly surprised to discover the variety of rich and tasty dishes you will be able to savor using grains, legumes, nuts, oh, and veggies!  See, it isn’t just about veggies! Chef Molly will teach some basic culinary skills as she walks you through some incredibly delicious plant-based recipes. Because we learn best when we practice what you’ve learned, you’ll tie on an apron and help with some of the prep and cooking, too! 

You’ll learn to make a versatile a hearty Shepard’s Pie, a colorful Superfoods Salad, Eggplant Crunch Burgers (trust me, you’re gonna love this healthy burger alternative), and a comforting Kale and White Bean Soup where you’ll get to learn and practice basic knife skills as you help prep and prepare some of tonight’s dishes alongside Chef Molly.  Plus, you’ll take home the recipes for these gems so you can to incorporate them in your own kitchen on your quest for a healthier lifestyle.

Who says plant-based foods can’t taste great! Try it…..you’ll like it! Promise.

(Tasting)

Limited Hands On 

Mon. 2/26/18   6:30-9:00 

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

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

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

0 openings available

$60.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4706

Mon, Feb. 26, 2018 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 8-"SMALL" SAUCES)
 

Pro SeriesA PRO SERIES GIFT CERTIFICATE IS A GREAT CHRISTMAS GIFT IDEA! 

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

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

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

Mondays starting 1/8, 1/15, 1/22, 1/29, 2/5, 2/12, 2/19, 2/26, & 3/5  

6:30-9:30  (Hands On)

Series fee $1125   

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4794

Tue, Feb. 27, 2018 @ 6:30 PM
WINTER WARMERS-CLASSIC SOUPS & STEWS
 

It’s the time of year when the big pot at the back of the cabinet beckons us to pull it out and fill it with hearty soups and stews. The attraction of a good bowl of hot soup or stew on a cold day is obvious and, like cooking anything else, making a soup or stew is a great way to spend a winter afternoon. Not to mention, it makes your home smell so homey when simmering on the stove.  

Tonight, experienced culinary instructor, Lauren Lane, is going to share some informative tips and tricks of making tasty and satisfying soups and stews. We’ll run the gamut from broth-based soups to hearty beefy stews as Lauren creates some of her families favorite winter warmers like classic French Onion Soup (Yum!), a hearty Italian Beef Stew (to learn simple, robust and warm stew techniques) that’s destined to become one of your family’s favorite go-to cold weather meals, and an authentic Italian Wedding Soup (if you’ve never experienced this soup, you’re in for a real treat.) She will also teach you to prepare a Light & Creamy Butternut Cumin Soup for those days when you’re not in the mood for a heavy meal.

You’ll get a little cooking time with Lauren as you learn how to recreate these gems step by step and, along the way, garner basic cooking skills and culinary knowledge on how to make a stock as a soup base, how to prepare and use a roux to add dimension, the benefits of pureeing, all about broths and thickening agents and so much more!

And, of course … we’ll sample everything! A great class for the heart of colder month, so, what are you waiting for – sign up today! 

(Tasting)

Demonstration Class

 

Tue. 2/27/18   6:30-9:00 

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

 

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

0 openings available

$55.00

Lauren Lane

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4790

Wed, Feb. 28, 2018 @ 6:30 PM
KNIFE SKILLS 101
 

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

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

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

(Snacks) 

Hands On 

Wed. 2/28/18   6:30-9:00 

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

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

1 opening available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4912

Thu, Mar. 1, 2018 @ 6:30 PM
(No Longer Available) GIRLS NIGHT OUT! INDULGE YOUR SENSES TO FEED YOUR BODY & SOUL
 

(No Longer Available)The Guru of our 'Girls’ Night Out' events, Larry Wheeler, a.k.a. “Director of Ambiance” at the Intercontinental Hotel on the Plaza, will be at it again tonight as he changes his focus from table design to those sweet, and sometimes naughty, indulgences that we girls love so!


We’ll first pamper you with a lovely dinner with a healthy Mediterranean theme while Larry covers the bases of spa treatment products such as masks, hydrating lotions, sugar scrubs, bath salts and even those naughty cocktails that relax us. He’ll teach us how to use natural ingredients such as honey, cucumber and yogurt to create these indulgences. These would make great personalized gifts, also. And, since Larry is the “King of Presentation”, he’ll also show us some easy and unique packaging ideas as well.


After the class, dessert will be served (duh!) and chocolate will rule the day while Larry visits the tables of guests to answer questions! Everyone takes home a hand-made spa gift! 


Grab your girlfriends and get ready to indulge in this wonderful fun evening of pampering!


(Dinner & Gift) 


Limited Hands On


Thu. 3/1/18   6:30-9:00 

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

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

0 openings available

$55.00

Larry Wheeler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4852

Fri, Mar. 2, 2018 @ 6:30 PM
2nd class added on 2/23: FWN! MBQI: DATE NIGHT! KICK-ASS STEAK & SEAFOOD DINNER FOR TWO
 

Flavorful Weekend Nights

Please note that we have added a 2nd class on Fri. 2/23. Please visit that date on the calendar to register!  Thank you! 

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

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

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

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

(Tastings & Wine Pairings) 

Limited Hands On

 

Fri. 3/2/18    6:30-9:00 

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

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

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

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

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

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

2 openings available

$80.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4827

Sat, Mar. 3, 2018 @ 10:00 AM
PRO SERIES V: BREADMAKING FUNDAMENTALS: BREAD FOUNDATIONS
 

Pro SeriesThis class, taught by breadmaker extraordinaire, Paul McCool, is part of our brand new 4-class Pro Series V: Breadmaking Fundamentals which will cover a lot of ground in the breadmaking department! Whether you are learning to bake bread or want to take your skills to the next level, this class is for you.   Bread foundations, bread types, whole grain breads, and a class focusing on sourdough breads as well as formula design. Taking all four classes is encouraged but is not a requirement.  You may register for individual classes or sign up for all 4 to receive the most comprehensive education in baking…as well as a discount on the series! Not to mention you’ll be learning all of this valuable information from of the “coolest” local bakers you’ll ever meet!  If you’re serious about baking, you don’t want to miss one minute of this informative series.

Lesson #1: Bread Foundations

In this first Lesson#1, let’s focus on taking the mystery out of breadmaking and cover the fundamentals. You’ll learn about flours, yeasts, salt, sugars, methods in addition to basic breadmaking techniques and a comprehensive lesson on shaping. You will actually mix and knead your own handcrafted bread to take home and finish baking.

(Take-Home, Ready-to-Bake Dough,  Light Lunch, Class Materials/Recipes, Tastings & Toque)

Hands On

Sat. 3/3/18   10:00-3:00 

Registration for all 4 Pro Series V: Breadmaking Fundamentals classes (see list below) is encouraged, but not required.   

($95 per class, or register for all 4 classes in the series and receive a 10% refund on the entire series after the 4th class. 

Please note that all 4 classes must be registered for and attended by the same person.)    

Pro Series V:  Breadmaking Fundamentals With Paul McCool

  • Lesson #1: Bread Foundations (Sat. 3/3)
  • Lesson #2: Bread Types Both Rich & Lean (Sat. 3/17)
  • Lesson #3: Baking On The Dark Side: Whole-Grain Breads (Sun. 3/25)
  • Lesson #4: Sourdough Breads & Formula Design (Sat. 4/14)

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

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

 

0 openings available

$95.00

Paul McCool

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4968

Sat, Mar. 3, 2018 @ 10:00 AM
HOW TO COOK FISH
 

Save by using promo code lastminutedeal
Was $60   SAVE 10% w/promocode   NOW $54.00

Admit it.  Most of us love to order fish when we dine out because we don’t have a handle on how to cook it correctly at home. Enter experienced culinary instructor, Chef Jackie Wilson, to save the day by teaching four delicious recipes with different cooking techniques that all produce perfectly cooked fish. You’ll enjoy Jackie’s laid-back and informative style of teaching, not to mention her sensational recipes! 

From pan-searing to frying to baking it up – she’ll teach you all you need to know about cooking with fish…….how to choose, prep, dress, and cook fish, and more. You’ll practice your newfound knowledge when you tie on an apron and work with Chef Jackie as she teaches basic culinary techniques while showing you how to prepare delicious, easy-to-recreate recipes.

Here’s today’s catch: Maple Bourbon Glazed Salmon (because everyone needs a great salmon recipe in their repertoire!), Parmesan Crusted Tilapia, Fisherman’s Fried Fish, and Cod in Crazy Water. (Huh?) Hey, that’s not the only thing crazy around here….after you learn these tasty recipes, you’ll be crazy, too - crazy for fish, that is!  

Don’t worry, we’ll also reel in some great recipes for perfectly-paired sides like Sweet & Creamy Slaw and, of course, Hushpuppies.

Forget fighting the crowds at that Lenten fish fry.  After this class, you’ll be making it yourself!

(Tasting)

Hands On

Sat. 3/3/18   10:00-12:30 

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

5 openings available

$60.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4854

Sat, Mar. 3, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE FLAVORS OF SOUTH AMERICA
 

Flavorful Weekend NightsGet your passport ready (er….culinary passport, that is!) as you journey past the equator to explore the magnificent foods of South America. From Peru to Brazil, the foods from the Southern hemisphere reflect a fusion of many influences like Portuguese, Africa, and Spanish, among many others.

Tonight’s experienced instructor, Chef Sandy DiGiovanni, who you might remember as a runner-up on NBC’s “America’s Next Best Restaurant”, has signed on your tour guide and boy, what a menu she has planned for you.

You’ll begin by with by learning to make a classic South American cocktail, Pisco Sour, which you’ll enjoy as Sandy shows you how to prepare Ceviche, a seafood appetizer made popular in the coastal regions of this gorgeous continent; then move on to a colorful Chilean Tomato Salad. 

Next, Chef Sandy will show you how to prepare a popular Argentian entrée of Gaucho Steak with spicy Chimichurri Sauce that will be served with Patagonian Roasted Potatoes.

Our next sweet stop takes us to the other side of the continent as you make Brigadeiro, a traditional chocolate-caramel candy that’s sure to satisfy your sweet tooth. Finally, we’ll end our South American feast in gorgeous Venezuela with Patacones with Aji Amarillo Crème – an absolutely fantastic dessert to die for!

You’ll get lots of hands-on cooking time alongside Sandy as you help prepare some of these unforgettable foods.

(Dinner)

Limited Hands On

Sat. 3/3/18    6:30-9:00 

 

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

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

 

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

12 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4860

Sun, Mar. 4, 2018 @ 12:00 PM
LI'L KIDS: LITTLE KIDS IN LITTLE ITALY
 

Li'l Kids in the KitchenToday, mini-Italian chefs (ages 5-8) and their adult partners will take a trip across the ocean to Little Italy with one of our newest “little kids” instructors, Ariel Johnston.  With over 140 nutrition and cooking classes to kids and adults through the Kansas City area for the local food bank, Harvesters, under her belt, you can rest assured that you’re in very capable hands with this engaging instructor. Plus, she’s lots of fun! 

We’ll begin our interactive culinary journey as Ariel teaches you how to make pasta - from scratch. That’s right! It’s so easy (and fun), even the tiniest chefs can do it!  Next, the kids will get their hands in on even more cooking action as Arial teaches basic culinary techniques like knife skills (with kid-friendly knives, of course!), stirring, the proper way to measure, and more, that you’ll practice as you create a tasty sauce that will pair perfectly with your homemade pasta. 

Finally, we’ll end our Italian feast with one of Ariel’s special creations - Cone-oli’s – a unique twist on a classic Italian dessert that you’re gonna love. 

You don’t want to miss this special class! Mangia!

(Tasting & Take-Home Pasta)

Hands On

 

Sun. 3/4/18   12:00-2:00 

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

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

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

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

 

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

1 opening available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4862

Sun, Mar. 4, 2018 @ 12:00 PM
Moved to Sun. 4/15: 'UP CLOSE & PERSONAL' IN THE PASTRY KITCHEN:Pâte à Choux & Puffed Pastry
 

Please note that this class has been moved to Sun. 4/15. Please visit that date on the calendar to register. Thank you!

Join us for a semi-private “up close and personal” pastry arts class where you’ll enter into an intimate one-on-one cooking experience with a seasoned pastry chef and instructor.  It’s your chance to step behind the scenes and into the world of a culinary pro.

In this limited enrollment class, expect lots of hands-on time as you work alongside Kris Koehler when she teaches the fundamentals of Pâte à Choux and Puff Pastry. She’s an engaging culinary professional who makes killer pastries and her teaching style is lots of fun and easy to understand. You’ll garner an intensive introduction to the ingredients and techniques of the baking these fabulous works of art. 

Also known as “choux pastry”, pâte à choux is one of the foundations of classic pastry-making and is surprisingly easy to prepare. From it, you can prepare cream puffs, fabulous eclairs, profiteroles and other tasty desserts. You’ll also learn how to create beautiful Chantilly Cream and Chocolate Ganache.  Working one-on-one with Chef Kris, she will show all the “cheffy” techniques that she knows so well. 

Ask questions, practice what you learn and in the end, celebrate with the new friends you’ve made during this one-of-a-kind kitchen experience.

(Tasting & Take-Home Palmiers)

Hands On 

Sun. 3/4/18   12:00-3:00 

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

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

0 openings available

$110.00

Kris Koehler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4895

Sun, Mar. 4, 2018 @ 5:00 PM
9-WEEK PRO SERIES I (DAY 4-VEGETABLES)
 

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

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

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

Sundays beginning 2/11, 2/18 , 2/25, 3/4, (skip 3/11 Spring Break), 3/18, 3/25, (skip 4/1-Easter ), 4/8, 4/15, 4/22 

5:00-8:00  (Hands On)

Series fee $1125   

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4850

Sun, Mar. 4, 2018 @ 6:30 PM
COOKWELL! VEGETARIAN MEALS THAT EVERYONE WILL LOVE!
 

CookwellMove over Mac n’ Cheese… veggies are the new comfort food in town. One thing every diet theory, concept, or program all agree on is to eat lots of veggies! Eating a good variety of vegetables helps with digestion, inflammation, anti-aging, weight loss, and will positively affect your long-term health in so many ways. A properly planned vegetarian meal can satisfy the nutritional needs for all stages of life and many studies have shown that vegetarianism can even lower risks of cancer and heart disease.  And, tonight, we have just the right person to show you how it’s done. 

Jackie Caldwell is a certified nutritionist and healthy cooking expert.  Not to mention, she’s also an enthusiastic and experienced culinary instructor, and understands better than others how healthy cooking can change your life because she has lived the concept of healing yourself with food.  Jackie’s classes always receive rave reviews and tonight she’s back in our kitchen with her comprehensive style of culinary instruction as she teaches family-favorite vegetarian recipes that celebrate vegetarian recipes featuring winter vegetables. 

Get ready to learn basic culinary techniques as Jackie covers all the bases about cooking with vegetables, including proper blanching, sautéing, blender and food processor techniques, the best vegetarian stock (and its many uses), nutritional information and getting the proper balance in your vegetarian dishes, and so much more. 

You’ll learn all this information as she shows you how to prepare fantastic family-friendly recipes like Kale & Artichoke Dip served with crudité and fresh-made Plantain Chips (these are so good you’ll kick those greasy calorie-laden potato chips to the curb), Apple Fig Salad with Balsamic Fig Vinaigrette, Creamy Celery Root Soup made with a versatile homemade vegetable stock and thick cashew cream (don’t be scared…it’s fabulous) that’s whirled up to some serious goodness,  Cauilflower Rice Stir Fry made using a colorful medley of veggies and topped with Coconut Aminos.  And, for a yummy dessert, Coconut Cookies. Oh yeah! 

Along the way, you’ll also learn some of Jackie’s tips for storing vegetables to keep them from spoiling before their time, plus a discussion on how to sneak more veggies into your child’s diet…..and yours!  These recipes taste great the night you make them, but are also great leftovers so you don’t have to reinvent dinner two nights in a row. How about that for convenience!

You’ll walk away from this class with tons of helpful “Jackie-approved” healthy cooking guidelines and the recipes (and confidence) to recreate these tasty dishes when you get home.

(Tasting)

Demonstration Class

Sun. 3/4/18    6:30-9:00 

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

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

 

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

 

14 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4946

Mon, Mar. 5, 2018 @ 10:00 AM
WEEKDAY COOKING LESSONS: COOKING WITH VEGETABLES
 

Why do vegetables always have to be the last ones invited to the party, and the ones we hope won’t show up? Maybe it’s time to give them a little respect! With some special attention, vegetables will not only be welcome at every table, they may even become the life of the party!

In this special 4-hour class, experienced culinary instructor, Chef Jackie Wilson, will teach you how to treat vegetables right – she’ll share tips to carefully select and prepare vegetables, then you’ll tie on an apron and get your hands in on the cooking action as Chef Jackie shows you how to feature them in beautiful tarts and elegant timbales, made from scratch. 

For anyone who is tired of the same old corn and green beans, micro-waved in a bag, come experience preparing vegetables in a whole new way.

Each class member will prepare and take home a personal tart and timbale. Of course, you’ll take home recipes to you can recreate them at home, plus you’ll get lots of hands-on cooking time with Chef Jackie, too. Up the ante on your veggie cooking skills – sign up today!

(Tasting & Take-Home Tart & Timbale)

Hands On

 

Mon. 3/5/18   10:00-2:00 

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

18 openings available

$60.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4706

Mon, Mar. 5, 2018 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 9-FINAL DINNER COMPETITION)
 

Pro SeriesA PRO SERIES GIFT CERTIFICATE IS A GREAT CHRISTMAS GIFT IDEA! 

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

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

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

Mondays starting 1/8, 1/15, 1/22, 1/29, 2/5, 2/12, 2/19, 2/26, & 3/5  

6:30-9:30  (Hands On)

Series fee $1125   

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4856

Tue, Mar. 6, 2018 @ 6:30 PM
SUSHI 101
 

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

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

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

Note: This is a basic skills class for beginners.

(Tasting)

Hands On

Tue. 3/6/18   6:30-9:00 

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

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

14 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4864

Wed, Mar. 7, 2018 @ 6:30 PM
No Longer Available) MARVELOUS MERINGUE CREATIONS
 

Join us for a really sweet semi-private “up close and personal’ pastry arts class as we explore the fabulous world of light and airy meringues, made from scratch. It’s a lot easier to make than you think, and oh, so versatile! 

Kris Koehler is a professional pastry chef with many years of experience and is eager to share her tips and secrets with you. She’ll show you how easy it is to whip up a perfect meringue with tips for beating the meringue until it appears glossy, and how to perfect those soft peaks that curl at the tips when the beater is lifted – and how to tell when you’ve overbeaten it. 

She’ll also teach you to make Pavlova, scrumptious Meringue Cookies, and a fancy Easter Basket made with meringue.  Seriously. Plus, you’ll learn to make Lemon Curd, sugared fruit, and more.

Ask questions, practice what you learn and in the end, celebrate with the new friends you’ve made during this one-of-a-kind kitchen experience.  Don’t worry, we’ll send you home with all of the recipes too. And, we’re betting that there will be a few “aha!” moments as you learn just how simple these techniques you learn today really are. Promise.

(Tasting & Take-Home Lemon Curd)

Hands On 

Wed. 3/7/18   6:30-9:00  

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

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

0 openings available

$95.00

Kris Koehler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4855

Thu, Mar. 8, 2018 @ 7:00 PM
WINE SCHOOL - Understanding Rosé Wines
 

Rosé, really?  Exactly, when did Rosé become a ‘thing’?  Tonight’s we’re going to set the record straight with a truth bomb…… there’s no shame in drinking pink wine.  In France, rosé is just an important as its close cousins, the whites and reds. There. We said it.  

Let’s sip, swirl, taste and learn tonight in this special two-hour wine lesson with Certified Sommelier and Beverage Manager at KC’s Stock Hill Steakhouse, Brent Grider. 

A rosé wine incorporates some of the color from the grape skins, but not enough to qualify it as a red wine, and no matter if made using the maceration or blending method, this style of wine is a perfectly suited for warm weather entertaining – or for any time of the year! 

Join Brent as he takes you beyond the “sweet” and “seasonal” stereotypes in this insider’s look at the highlights of rosé wines. We’ll pass wine nibbles as you mingle and sample different rosé selections that range from delicious to delectable while Brent discusses this famed wine style. He’s on a mission to open your mind, so get ready to join the ranks of fashionable wine aficionados who have happily donned rosé colored glass and are seeing the (pink) light! 

Join us as you learn about your new favorite wine.

(Wine Tasting & Wine Nibbles)

Demonstration Class

 

Thu. 3/8/18   7:00-9:00

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

 

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

20 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4881

Fri, Mar. 9, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! A SOPHISTICATED COASTAL MENU...FEATURING SALMON EN PAPILLOTE
 

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

Get ready for the consummate date night dinner that features an elegant menu as we work alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire! Chef Richard is passionate about showing you how to make some of his favorite recipes and teaching students fundamental culinary techniques, including plating tips, and more, that will take your cooking and presentation skills to the next level.  

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

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

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

(Dinner)

Hands On

Fri. 3/9/18   6:30-9:00 

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

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

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

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

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

0 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4941

Fri, Mar. 9, 2018 @ 7:00 PM
FLAVORFUL WEEKEND NIGHTS! IRISH WHISKEY 101 WITH "THE WHISKEY COWGIRL"
 

Flavorful Weekend NightsIt’s the perfect time of year to study all things Irish…especially all things Irish WHISKEY, right?  Terry Kast, the “Whiskey Cowgirl” and owner of the Celtic Ranch (Weston, MO) is going to transport us to an Irish “snug” tonight as she shares her vast knowledge of the sublime world of Irish Whiskey.   (A “snug” is the name for a small cozy room within an Irish public house or bar. Now you know.)

This entertaining woman knows her whiskey and guarantees a fun and informational evening as you compare, contrast, understand, taste, and enjoy the some of the best new Irish whiskeys now available in the Midwest. We’ll get to the bottom of the barrel in this fun class.  And yes, even seasoned whiskey drinkers will learn a thing or two about their favorite spirit in this class. 

Don’t worry if you’ve never tasted whiskey before…..rookies are welcome, and she’ll make believers out of you, too!  You’ll leave the class with confidence that you can belly up to the bar and throw down Irish whiskey with the pros.  

(Whiskey & Snacks)

Demonstration Class

 

Fri. 3/9/18   7:00-9:00 

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

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

 

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

16 openings available

$65.00

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

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4871

Sat, Mar. 10, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY! THE WHITE HOUSE PRESIDENTS' KITCHEN: HISTORY IN A COOKING LESSON
 

Junior Chefs AcademyEver wonder what Presidents are served when they live in the White House? Well, here’s your chance to find out!  Today, Katie Newell, will take kids (ages 9-14) back in time as she explores favorite dishes of some of our past Presidents. We’ll learn some serious history as we find out why the Presidents ate what they did, as well as how to make it. 

We’ll get started as Katie teaches cooking techniques to create breakfast foods that Teddy Roosevelt and Thomas Jefferson’s enjoyed before they went to work in the Oval Office, like homemade Waffles with the real-deal “steeped in history” Maple Syrup.  (Have you ever tried it?  You’ll never go back!)  Then, we’ll move on to stir up a traditional New England Clam Chowder – a favorite of John Adams.  Next, we’ll learn and practice basic sauté skills as we make Andrew Jackson’s preferred dish – “Leather Britches” - fresh Green Beans with Bacon (yep…bacon.) 

Finally, everyone knows that George Washington had a thing for cherry trees, so Katie will walk you through the steps to make a warm and bubbly Cherry Pie from scratch – including the crust!

At the end of class, we’ll gather around the table and taste the Presidential dishes you’ve helped prepare. Who knew history could be so tasty! 

(Tasting)

Hands On

 

Sat. 3/10/18   10:00-12:30 

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

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

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

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

 

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


8 openings available

$50.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4944

Sat, Mar. 10, 2018 @ 10:00 AM
LET'S HAVE OUR CAKE....AND MAKE IT, TOO!
 

If you love cake, and especially if you don’t, maybe it’s time to learn to take your cake baking skills up a notch! 

Forget about those mixes in a box and frosting in a can! Who needs ‘em.  In this class, you’ll be guided by expert culinary instructor, Chef Jackie Wilson, when you work alongside as she shares her tips and secrets to making the perfect classic Butter Cake (Hello. Who doesn’t love anything with butter in the name?) with a yummy mousse filling and a fabulous homemade Swiss Buttercream Icing. 

If your special guests deserve a cake that goes beyond the ordinary, let them know it with a spectacular cake that shows they are worth a little extra effort.  Hey, your family is worth it, too!

Come learn the techniques that will have you baking a showstopping cake like a pro! Each class member will prepare a 4-layer cake to take home.

(Tasting & Take-Home Cake)

Hands On

Sat. 3/10/18   10:00-12:30 

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

6 openings available

$55.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4866

Sat, Mar. 10, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! AUTHENTIC MEXICAN TAMALADA PARTY!
 

Flavorful Weekend NightsThere 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. 3/10/18   6:30-9:00  

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

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

 

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

0 openings available

$75.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4868

Sat, Mar. 10, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! WHEN IN ROME........
 

Flavorful Weekend NightsWhen in Rome, do as the Romans do! This proverb is especially easy to follow when it comes to the traditional dishes served up for generations in this iconic Italian city. Rome's rustic, pastoral cuisine combines some of Italy's tastiest ingredients in ingenious ways.

This evening you’ll work alongside an experienced instructor, Lauren Lane, as she shares her tips for creating authentic (and elegant) dishes that are perfect for both entertaining as well as for quick weeknight meals.  With a glass of wine in hand, you’ll get your “Italian on” as Lauren starts tonight’s lesson with homemade Ricotta Bruschetta and two toppings – butternut sage and herbed ricotta, followed by a colorful seasonal Insalata.  Next, we’ll learn to make Pasta Carbonara, one of everyone’s favorite dishes.  Plus, we’ll learn an Italian classic, Chicken Spiedini, which can be prepped in advance for stress-free entertaining. Finally, we’ll end our incredible evening with homemade Limoncello. What a treat!

Not to worry, you’ll get some cooking time next to Lauren and also take home tonight’s incredible recipes to recreate at home. We guarantee a fun night!  Mangia!

(Tasting)

Limited Hands On

 

Sat. 3/10/18   6:30-9:00

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

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

 

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

6 openings available

$75.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4857

Sun, Mar. 11, 2018 @ 12:00 PM
JUNIOR CHEFS ACADEMY: 'ROCK 'N ROLL' SUSHI PARTY! (ADULT/CHILD OPTION)
 

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

NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you or you on behalf of another adult) would like to be seated with your child, including your child’s name please.

(Tasting)

Hands On

Sun. 3/11/18   12:00-2:30 

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

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

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

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

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

17 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4861

Sun, Mar. 11, 2018 @ 12:00 PM
TINY TOTS: HOW TO EAT THE RAINBOW
 

We all know that kids (ages 2-4) sometimes resist eating vegetables – even when we tell them they’ll help them grow big and strong. News flash….they don’t care about that– unless you make it fun!

Today, Ariel Johnston, is going to do just that as she teaches tiny chefs how to take fresh produce and turn them into brightly colored fun things to eat like Rainbow Sushi and a colorful Veggie Pizza - all in a fresh, and interactive way. Trust us, these healthy dishes will make kids forget that they’re eating vegetables….they’ll just think they’re creating a beautiful art project…. that they can eat!

As always, they’ll learn basic culinary techniques like chopping (using little kid-friendly knives), stirring, mixing, measuring, and more.

To add to the fun, kids are encouraged to dress up like the rainbow……wear as many colors as you can! A great way to spend a Sunday afternoon with your child.

(Tasting)

Hands On

 

Sun. 3/11/18   12:00-2:00 

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

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

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

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

 

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

4 openings available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4955

Sun, Mar. 11, 2018 @ 5:00 PM
MIDWEST BBQ INSTITUTE: BEST. RIBS. EVER.
 

Midwest Barbecue InstituteYeah, yeah, we know – your ribs are the best, right? Even YOU might argue with yourself on that one after you take this class. 

Folks, it doesn’t get much better than having Bruce Campbell, an award-winning BBQ expert, in the house teaching us everything he knows about RIBS – from ‘old-school’ to ‘high-tech’ techniques, Bruce will cover it all.  It’s a rib-ticklin’ class (we had to go there now, didn’t we?) where he’ll explore the different cuts and types of ribs (Spare ribs, St. Louis Ribs, Baby Back Ribs, etc.) and offer spot-on advice on how to determine which package to buy at the store.  How do you prepare all these ribs?  Yup, he’ll show you, including use of rubs and mops, super handy BBQ techniques, and a lesson on the proper equipment to get the job done.

He’ll demo three different methods of cooking ribs – smoking, baking and the newest culinary fad, sous vide (once you know this cool way of cooking ribs, you may never look back!).  Plus, you’ll get to taste ‘em all – along with some fantastic recipes for sides like Cheesy Corn (you perked right up when we said cheese, didn’t you?) and Bruce’s Award-Winning BBQ Beans. Whoa.

As a bonus, Bruce (a.k.a. "The Food & Beverage Guy") will also show you how to make one of his favorite cocktails, The New Old Fashioned, that you'll get to sip on during class. Hey, it's still the weekend, after all. 

This informative class will take your rib-cooking expertise to the next level … and we ain’t just “blowin’ smoke!”  Expect to take lots of notes in this demo-only class.

(Tasting) 

Demonstration Class 

Sun. 3/11/18    5:00-7:30

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

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

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

16 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4831

Mon, Mar. 12, 2018 @ 10:00 AM
JCA: 3-DAY PRO SERIES: DAY 1 - KITCHEN FUND. & KNIFE SKILLS
 

Junior Chefs AcademyRegister early!  This one always sells out! 

This 3-day series designed specifically for our Junior Chefs with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef (ages 9-14). It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

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

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

(Includes Tastings, Binder for all recipes and handouts, Toque, and student discounts on CCKC Pro Series Cookware (available for purchase in our Kitchen Store.)

 . 

Hands On

Mon. 3/12, Tue. 3/13, Wed. 3/14

10:00-2:00    Series Fee: $375

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

 NOTE: You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.

Pro SeriesCLASS 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!! 

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

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

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

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

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

16 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4872

Mon, Mar. 12, 2018 @ 10:00 AM
JCA: 3-DAY SPRING BREAK CAMP- COOK GLOBALLY (DAY 1-FRANCE)
 

Junior Chefs AcademyIn this interactive 3-day cooking camp specially designed for junior chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like homemade Crêpes, Crème Brûlée, Chinese Dumplings with Dipping Sauce, Tres Leches Cake, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a cultural game for each day.  Kids should bring their appetite to learn to cook!  

 (Lunch)

Hands On

Mon. 3/12, Tue. 3/13, Wed. 3/14  10:00-2:00 

 CLASS DESCRIPTIONS

Day 1:  Trip to France

Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crêpes with Ratatouille and Crème Brûlée.

           

Day 2: Mexican Fiesta

Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Olé!

 

DAY 3: Chinese Cuisine

We’ll travel to China and learn authentic foods like Chinese Dumplings with Dipping Sauce and Egg Drop Soup and a yummy Mango Pudding. These dishes will rock your taste buds!

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

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

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

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

 

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

14 openings available

$195.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4960

Mon, Mar. 12, 2018 @ 6:30 PM
THE ITALIAN PIZZA KITCHEN
 

Call it addictive, call it delicious, but definitely call in your reservations for this fun and interactive pizza-making class with expert culinary instructor, Chef Jackie Wilson.

She’ll teach her favorite classic ‘made from scratch’ pizza dough and homemade pizza sauce recipes, along with tips to whip up variations to top tonight’s pizza’s such as sautéed veggies, chicken fajita, caramelized onions, and lots more. Techniques and great recipes will flow as you put on your pizza apron and get ready to get your hands in the flour in this high hands-on class.

In the end, you’ll not only get to taste a combination of six (count ‘em, 6!) different flavorful pizzas, you’ll also get to take home some fresh-made pizza dough so you can practice what you’ve learned and make your own pizza creation at home. Mama Mia! What a great class! 

(Tasting & Take-Home Pizza Dough)

Hands On 

Mon. 3/12/18   6:30-9:00 

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

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

11 openings available

$65.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4831

Tue, Mar. 13, 2018 @ 10:00 AM
JCA: 3-DAY PRO SERIES: DAY 2 - SAUCES
 

Junior Chefs AcademyRegister early!  This one always sells out! 

This 3-day series designed specifically for our Junior Chefs with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef (ages 9-14). It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

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

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

(Includes Tastings, Binder for all recipes and handouts, Toque, and student discounts on CCKC Pro Series Cookware (available for purchase in our Kitchen Store.)

 . 

Hands On

Mon. 3/12, Tue. 3/13, Wed. 3/14

10:00-2:00    Series Fee: $375

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

 NOTE: You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.

Pro SeriesCLASS 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!! 

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

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

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

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

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

16 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4872

Tue, Mar. 13, 2018 @ 10:00 AM
JCA: 3-DAY SPRING BREAK CAMP- COOK GLOBALLY (DAY 2-MEXICAN)
 

Junior Chefs AcademyIn this interactive 3-day cooking camp specially designed for junior chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like homemade Crêpes, Crème Brûlée, Chinese Dumplings with Dipping Sauce, Tres Leches Cake, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a cultural game for each day.  Kids should bring their appetite to learn to cook!  

 (Lunch)

Hands On

Mon. 3/12, Tue. 3/13, Wed. 3/14  10:00-2:00 

 CLASS DESCRIPTIONS

Day 1:  Trip to France

Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crêpes with Ratatouille and Crème Brûlée.

           

Day 2: Mexican Fiesta

Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Olé!

 

DAY 3: Chinese Cuisine

We’ll travel to China and learn authentic foods like Chinese Dumplings with Dipping Sauce and Egg Drop Soup and a yummy Mango Pudding. These dishes will rock your taste buds!

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

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

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

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

 

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

14 openings available

$195.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4865

Tue, Mar. 13, 2018 @ 6:30 PM
CAKE DECORATING 101
 

Want to give the boot to those store-bought cakes and learn how to do it yourself?  We thought so!  Learn the fundamentals of cake decorating from an experienced pastry chef, Chef Kris Koehler.  Chef Kris is one of our newest instructors, but she’s no slouch in the handmade and hand-decorated cake department. I’m just sayin’.  She knows a thing or two (or three!) about the subject.

In today’s introductory class on cake decorating, she’ll explore some basics about cakes like cooling and prepping. Next, it’s all about the decorating as she discusses leveling, the importance of “crumb-coating,” decorator bags, icing, tips, equipment, making stars and zig-zags and drop flowers, etc.  Everything you need to know to make your cake decorating a breeze! You'll get some hands on practice with a pastry bag as you decorate your own mini-cake to take home and show off to your family.

(Tasting & Take-Home Mini Decorated Cake)

Hands On

 

Tue. 3/13/18   6:30-9:00 

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

 

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

16 openings available

$60.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4896

Tue, Mar. 13, 2018 @ 6:30 PM
JUNIOR CHEFS ACADEMY: A MYSTERY BOX COOKING COMPETITION FOR KIDS
 

Junior Chefs AcademyMuch like the popular Food Network cooking shows, this fun new cooking competition is designed especially for junior chefs (ages 9-14). They’ll will break off into small teams where they’ll be pitted against other junior chef wannabes all with mystery boxes of ingredients and a ticking clock.  Then, they’ll be let loose to transform “mystery” ingredients into their own unique creation.  Bartering?  Uh-huh…if you wanna.  Trips to our pantry?  Sure…within reason.

Leading this interactive class will be our own CCKC Lead Chef Molly Flynn.  She’ll be cheering you on, fetching equipment and providing real cooking education and teaching fundamentals techniques along the way.  Not to worry, she’ll also make certain that the drama stays at a minimum…and that your dish comes out like a star.   You’ll strategize, plan, barter, cook, create, and beautifully present your tasty (!) dish.  In the end, you’ll get to taste your culinary creations. 

The judges will pick the winners but everyone will leave with bragging rights and great memories of a very fun class.  Bring a friend to be on your team, if you want.

(Tasting)

Hands On

Tue. 3/13/18    6:30-9:00 

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

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

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

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

 

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

 

 

19 openings available

$50.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4831

Wed, Mar. 14, 2018 @ 10:00 AM
JCA: 3-DAY PRO SERIES: DAY 3 - MEATS AND POULTRY
 

Junior Chefs AcademyRegister early!  This one always sells out! 

This 3-day series designed specifically for our Junior Chefs with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate. The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef (ages 9-14). It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary!

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

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

(Includes Tastings, Binder for all recipes and handouts, Toque, and student discounts on CCKC Pro Series Cookware (available for purchase in our Kitchen Store.)

 . 

Hands On

Mon. 3/12, Tue. 3/13, Wed. 3/14

10:00-2:00    Series Fee: $375

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

 NOTE: You do not need to be a member of our Junior Chef Academy in order to take Junior Chefs classes.

Junior Chefs AcademyCLASS 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!! 

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

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

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

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

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

16 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4872

Wed, Mar. 14, 2018 @ 10:00 AM
JCA: 3-DAY SPRING BREAK CAMP- COOK GLOBALLY (DAY 3-CHINA)
 

Junior Chefs AcademyIn this interactive 3-day cooking camp specially designed for junior chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like homemade Crêpes, Crème Brûlée, Chinese Dumplings with Dipping Sauce, Tres Leches Cake, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a cultural game for each day.  Kids should bring their appetite to learn to cook!  

 (Lunch)

Hands On

Mon. 3/12, Tue. 3/13, Wed. 3/14  10:00-2:00 

 CLASS DESCRIPTIONS

Day 1:  Trip to France

Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crêpes with Ratatouille and Crème Brûlée.

           

Day 2: Mexican Fiesta

Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Olé!

 

DAY 3: Chinese Cuisine

We’ll travel to China and learn authentic foods like Chinese Dumplings with Dipping Sauce and Egg Drop Soup and a yummy Mango Pudding. These dishes will rock your taste buds!

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

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

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

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

 

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

14 openings available

$195.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4948

Wed, Mar. 14, 2018 @ 6:30 PM
(Moved to Mon 3/12) THE ITALIAN PIZZA KITCHEN
 

This class has been moved to Monday March 12th

Call it addictive, call it delicious, but definitely call in your reservations for this fun and interactive pizza-making class with expert culinary instructor, Chef Jackie Wilson.

She’ll teach her favorite classic ‘made from scratch’ pizza dough and homemade pizza sauce recipes, along with tips to whip up variations to top tonight’s pizza’s such as sautéed veggies, chicken fajita, caramelized onions, and lots more. Techniques and great recipes will flow as you put on your pizza apron and get ready to get your hands in the flour in this high hands-on class.

In the end, you’ll not only get to taste a combination of six (count ‘em, 6!) different flavorful pizzas, you’ll also get to take home some fresh-made pizza dough so you can practice what you’ve learned and make your own pizza creation at home. Mama Mia! What a great class! 

(Tasting & Take-Home Pizza Dough)

Hands On

 

Wed. 3/14/18   6:30-9:00 

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

 

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

0 openings available

$65.00

Jacqueline Wilson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4879

Thu, Mar. 15, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY! IRON CHEFS COMPETITION
 

Junior Chefs AcademyWe know our Junior Chefs (ages 9-14) are a lot more skilled than anyone can imagine!  Today, they will show us what they are made of as they work in small groups and cook from mystery boxes of ingredients without recipes. Each group will strategize, plan, barter, cook, create, communicate, beautifully present and dine on a tasty (!) meal   Who will win the Bronze, Silver and Gold Whisks? Our CCKC chefs will make sure they have what they need to create dishes that knock the socks off the judges.  Special challenges will be incorporated too! We’ll provide some light-hearted feedback at the end to top off this event! 

(Lunch)

Hands On 

Thu. 3/15/18   10:00-1:00 

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

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

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

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

 

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

20 openings available

$50.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4897

Thu, Mar. 15, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KIDS COOK FRENCH CLASSICS
 

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

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

Prepared to impress your family and friends! Ooh La La!

(Tasting)

Hands On

 

Thu. 3/15/18   10:00-12:30 

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

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

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

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

 

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

17 openings available

$50.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4882

Thu, Mar. 15, 2018 @ 6:30 PM
'UP CLOSE & PERSONAL' IN THE KITCHEN: SPAIN THE BEAUTIFUL......FEATURING PAELLA!
 

Join us for a semi-private ‘up close and personal’ cooking class where you’ll enter into an intimate 3-hour one-on-one cooking experience with a seasoned culinary instructor. It’s your chance to step behind the scenes and into the world of a culinary pro. In this limited enrollment class, expect lots of hands-on time as you work alongside experienced instructor and culinary professional, Chef Richard McPeake, who will teach you the right way to cook authentic Spanish dishes. 

Tonight, we’ll start off with a fantastic Roasted Vegetable Salad that’s oh-so-good. Then, we’ll dive in and learn how to make the traditional Chiringuito Seafood Paella from someone who really knows how to use the aromatic mixtures of rice, meats, and spices which add the “flare” to Spanish dishes like Paella. Chef makes a mean Paella and he’s going to take you step-by-step through the process of creating this fabulous dish, starting with Sofrito, a sautéed mixture of onions, peppers, garlic and tomato that add so much flavor to this incredible dish. We’ll learn how to make Paella’s unmistakable saffron-scented rice and how to develop layers of flavor to take this dish into the realm of “oh-my-gosh” goodness. 

And speaking of goodness, Chef will share a great variation of the recipe as he shows you how to make his delicious (and more economical) version of the classic paella – and this one is made on the grill! Whoa! We love choices!

We also love dessert, too, so how ‘bout we have some of that, too! Chef will teach us how to make Spanish Flan with Caramel Sauce, a classic light dessert that is the perfect finale for our Paella Party!

Along the way, you’ll get lots of hands-on cooking time with Chef, as well.  If I were you, I wouldn’t miss this one!

(Tasting) 

Limited Hands On 

Thu. 3/15/18   6:30-9:30   

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

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

7 openings available

$100.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4880

Fri, Mar. 16, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY! COOKING FOR OUR COMMUNITY!
 

Junior Chefs AcademyHere’s a cooking party with a purpose that will not only engage your Junior Chef (ages 9-14)  in learning cooking skills, but will also literally feed the needs of our community. 

Today, the kids will cook a freezer-full of food for local charities alongside our CCKC chefs!  They will grab an apron when they get here and our Chefs will provide cooking lessons; then the kids will cook, and package nutritious and delicious home-made food to donate to a well-deserving charity in Kansas City. 

They will celebrate their good deeds together around the table when they are finished by dining on a great lunch.  A great way to get those service hours too for school, church or scouts!

(Lunch)

Hands On

 

Fri. 3/16/18   10:00-1:00

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

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

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

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

 

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

16 openings available

$50.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4858

Fri, Mar. 16, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS: "S" IS FOR SUSHI PARTY!
 

Flavorful Weekend NightsGet ready for some fun….sushi-making fun, that is!  Chef Yvette Hirang, an experienced culinary instructor and expert in Asian cooking, will introduce you to the fundamental skills needed to make the basic types of sushi rolls and get you “rollin’” yourself with some hands-on action. 

You’ll learn about sushi rice, wasabi, pickled ginger, how to safely store fish and where and how to buy sushi grade fish.  Also, hand-rolling techniques and presentation!  Sushi always delivers on flavor and fun so come learn what terms like “Nigiri,” “Temaki” and “Maki” mean and let’s get our sushi on! Oishii! (That means “yummy” in Japanese!)

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

Who said you can’t find great sushi in the Midwest? Not us! Now you can make it in YOUR kitchen!

(Tasting)

Hands On

 

Fri. 3/16/18   6:30-9:00 

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

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

 

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

11 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4828

Sat, Mar. 17, 2018 @ 10:00 AM
PRO SERIES V: BREADMAKING FUNDAMENTALS: BREAD TYPES, BOTH RICH & LEAN
 

Pro SeriesThis class, taught by breadmaker extraordinaire, Paul McCool, is part of a brand new 4-class Pro Series V: Breadmaking Fundamentals which will cover a lot of ground in the breadmaking department! Whether you are learning to bake bread or want to take your skills to the next level, this class is for you.   Bread foundations, bread types, whole grain breads, and a class focusing on sourdough breads as well as formula design. Taking all four classes is encouraged but is not a requirement.  You may register for individual classes or sign up for all 4 to receive the most comprehensive education in baking…as well as a discount on the series! Not to mention you’ll be learning all of this valuable information from of the “coolest” local bakers you’ll ever meet!  If you’re serious about baking, you don’t want to miss one minute of this informative series. 

Lesson #2: Bread Types Both Rich & Lean 

Today, in this Lesson #2 class, we learn that In order to really understand the art of breadmaking, you’ll need to learn the fundamentals about the differences between enriched and lean breads. We’ll explore the ways that fats and sugars change the characteristics of the dough, the baking process, and final breads; as compared to their lean cousins. 

(Take-Home, Ready-to-Bake Dough, Light Lunch, Class Materials/Recipes, Tastings & Toque)

Hands On

Sat. 3/17/18   10:00-3:00 

Registration for all 4 Pro Series V: Breadmaking Fundamentals classes (see list below) is encouraged, but not required.   

($95 per class, or register for all 4 classes in the series and receive a 10% refund on the entire series after the 4th class. 

Please note that all 4 classes must be registered for and attended by the same person.) 
 
  

Pro Series V:  Breadmaking Fundamentals With Paul McCool

  • Lesson #1: Bread Foundations (Sat. 3/3)
  • Lesson #2: Bread Types Both Rich & Lean (Sat. 3/17)
  • Lesson #3: Baking On The Dark Side: Whole-Grain Breads (Sun. 3/25)
  • Lesson #4: Sourdough Breads & Formula Design (Sat. 4/14)

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

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

9 openings available

$95.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4878

Sat, Mar. 17, 2018 @ 10:00 AM
LI'L KIDS: LET'S MAKE CINNAMON ROLLS!
 

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

All four hands will be mixing, kneading, shaping and sprinkling as we learn real baking tricks and techniques alongside culinary instructor, Laura Thomsen.  For added fun, we’ll add some extra dough to turn your batch of take-home cinnamon rolls into fun, edible shapes!

Bake your batch the next morning and share your talents with the rest of the family (or not!)

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

Hands On

Sat. 3/17/18   10:00-12:00

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

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

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

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

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

1 opening available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4863

Sat, Mar. 17, 2018 @ 6:30 PM
FWN: CONTEMPORARY SOUTHERN CUISINE W/ 'CUTTHROAT KITCHEN' WINNER CHEF SHANITA BRYANT
 

Flavorful Weekend NightsIf you’re a die-hard foodie, you’ll probably recognize Chef Shanita Bryant from Alton Brown’s popular reality TV show 'Cutthroat Kitchen' where she walked away as Champion and ‘last chef standing’ in 2014, along with a pile of cash and some serious bragging rights.

Chef Shanita is a whiz in the kitchen and is excited to teach her own brand of culinary expertise in a down-home kind of way as she walks you through the recipes of some of Magnolia’s most popular dishes. 

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

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

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

(Dinner)

Limited Hands On

Sat. 3/17/18   6:30-9:00

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

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

 

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

 

12 openings available

$75.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5015

Sun, Mar. 18, 2018 @ 10:00 AM
MIDWEST BBQ INSTITUTE: THE THRILL OF THE GRILL-GRILLING 101
 

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

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

NOTE: This is a demonstration class with no hands-on participation.

(Tasting) 

Demonstration Class

Sun. 3/18/18   10:00-2:00 

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

 

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

 

30 openings available

$95.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5033

Sun, Mar. 18, 2018 @ 4:00 PM
AN OLD-FASHIONED APPLE PIE-MAKING CLASS WITH CCKC 'MAIN DISH' LAURA LAIBEN
 

Let’s learn to make a homemade apple pie.   I treasure the memories of my grandmother teaching me her coveted pie-making recipe. So please join me, “The Main Dish” Laura Laiben, as you learn how to make your very own apple pie from start to finish … all from scratch … just like grandma!

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

You'll roll up your sleeves and get your hands in on the cooking action as you create your own completed apple pie ready to take home and pop into your oven. Just imagine the luscious aroma of baking apple pie as it wafts through your home! Add some ice cream and you have yourself a real old-fashioned treat.

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

Hands On

Sun. 3/18/18   4:00-6:30 

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

20 openings available

$45.00

CCKC 'Main Dish' Laura Laiben

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4895

Sun, Mar. 18, 2018 @ 5:00 PM
9-WEEK PRO SERIES I (DAY 5-MOIST HEAT COOKING)
 

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

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

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

Sundays beginning 2/11, 2/18 , 2/25, 3/4, (skip 3/11 Spring Break), 3/18, 3/25, (skip 4/1-Easter ), 4/8, 4/15, 4/22 

5:00-8:00  (Hands On)

Series fee $1125   

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4873

Mon, Mar. 19, 2018 @ 6:30 PM
COOKWELL! COOK HEALTHY, LIVE WELL! PROTEIN RICH VEGETARIAN MEALS
 

CookwellTonight, we will cover ways to incorporate more protein-rich vegetarian dishes into our diets and enjoy recipes that everyone will appreciate. Eating meat-free on a regular basis will result in huge changes in our health, and it’s easier than you think.

In this informative class, experienced healthy cooking instructor, Katie Newell, will also discuss which types of foods provide the most energy and nutrition for our bodies, plus various healthier ways to prepare them.

Our menu will consist of Almond-Soaked Hummus with Bell Peppers served in Endive Boats (fancy), one of Katie’s all-time favorite meatless meals, Black Bean and Tomato Quinoa (it stays fresh in the fridge all week, plus you can top it with a fried egg and have it for breakfast too! Boom.), a classic Korean dish - Jap-Chae with Tempeh and Spiralized Sweet Potatoes (if you’ve never cooked or tried tempeh, you’re in for a surprise! Tempeh is one of the most versatile vegetarian proteins around.).

Then we’ll end with a Veggie Frittata which makes a great quick dinner on busy nights. Whew…..what a menu! 

The knowledge learned today will be applied to most any vegetarian recipe you choose to cook for the rest of your life. You’ll also get some hands-on cooking time with this engaging professional, too. 

(Tasting)

Limited Hands On

Mon. 3/19/18   6:30-9:00 

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

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

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

20 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4874

Tue, Mar. 20, 2018 @ 6:30 PM
COOKWELL! THE DIABETIC KITCHEN
 

CookwellKnowing and understanding carbohydrates and what your body does to the food it ingests once it’s inside you is the key to living with diabetes successfully. Whether you have recently been diagnosed as diabetic or live with someone who is diabetic or pre-diabetic, you’ll want to join us for this informative and, perhaps, life-changing class.

Experienced healthy-cooking instructor, Katie Newell, is dedicated to teaching you how to cook, eat and live better. Join her for an evening of culinary education, as only Katie can provide, focusing on dishes that support your health and vitality – delicious dishes that diabetics can and should eat! And Katie should know – she’s literally cooked herself well and is eager to show you how you can do it, too!  

Tonight, you’ll learn some easy-to-recreate, tasty recipes that will please the palate and keep those sugar and carb levels where they should be. On the menu this evening: Sweet Potato and Corn Chowder (research shows that regular consumption of sweet potatoes can help lower your blood sugar. Truth bomb), a beautiful green ‘Hail the Kale’ Salad, Macadamia Nut Crusted Chicken – a great source of omega-3 fatty acids that help lower bad cholesterol), Roasted Brussels Sprouts with Bacon (you heard me) and, to tantalize your taste buds, a sweet little dessert of Strawberries and Cream with Dark Chocolate.

This class will change the way you think about cooking for the diabetic in your life.

(Tasting)

Limited Hands On

 

Tue. 3/20/18   6:30-9:00 

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

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

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

19 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4883

Wed, Mar. 21, 2018 @ 6:30 PM
'UP CLOSE & PERSONAL' IN THE KITCHEN: TWO IF BY SEA - LEARN TO COOK SEAFOOD
 

Let’s dive deep into the world of seafood in this semi-private ‘up close and personal’ cooking class where you’ll enter into an intimate 3-hour one-on-one cooking experience with a seasoned culinary instructor. It’s your chance to step behind the scenes and into the world of a culinary pro. In this limited enrollment class, expect lots of hands-on time as you work alongside professional chef Richard McPeake who will teach you the right way to cook seafood. 

We may not live on the coast but we do have access to some great fresh seafood here in KC.  And we also happen to have access to one of the best seafood chefs around!You may not realize that our own Chef Richard McPeake designed the original recipes for the Bristol Bar & Grill. Yep, he has a bit of a “fishy” past! Chef Richard is the original Chef for Kansas City’s award-winning Bristol Bar & Grill … famous for its seafood, and legendary for its sauces. In fact, he helped propel the Bristol to legendary status as the restaurant received Silver Spoon 1st Place awards, Travel Holiday awards, and countless other accolades in the early 1980's.

In tonight's special class, Chef McPeake will cover all the basics - how to buy, where to buy, and what to look out for when you’re purchasing seafood.  He’ll also teach a variety of cooking methods like basic knife skills, lessons on pan searing and pan frying, plus chef will share his expert tips for making perfect sauce accompaniments to serve with tonight’s seafood dishes. 

You’ll learn as you help make great recipes like Steamed Mussels with Mustard Cream Sauce, Seared Salmon Medallions with a decadent Avocado Butter Sauce, an East coast shrimp dish, and more.

Take the fear out of cooking seafood, once and for all! This class will fill up fast - sign up today!

(Tasting) 

Hands On 

Wed. 3/21/18   6:30-9:30 

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

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

6 openings available

$100.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4853

Thu, Mar. 22, 2018 @ 6:30 PM
GIRLS NIGHT OUT! MIDWEST BBQ INSTITUTE: GRILLS GONE WILD....ITALIAN-STYLE!
 

Midwest Barbecue Institute“Selvaggio!” in Italian means “go crazy!”  So, this won’t be an “ordinary” girls’ night out.  Grab your girlfriends, and be prepared for something different and fun! 

Tonight’s recipes will be inspired by Italian cuisine featuring fresh ingredients and grilled specialties.  The one and only Bruce Campbell, an award-winning BBQ Pro, hosts this interactive 'crazy girls on the grill' event!

Let’s start with a unique cocktail (duh!) … perhaps an Aperol Spritz? 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 Italian-inspired grilled dishes featuring fresh ingredients, too!

We’ll start off with Antipasto Skewers and a gorgeous Panzanella Salad. Then on to our grilled entrée, Chicken Diavolo served with Fire-Roasted Potatoes and Grilled Zucchini & Ricotta. Finally, we’ll make Grilla-misu! You heard me.

Those of you know Bruce already know that he just HAS to live up to his nickname (“The Beverage Dude”), so you’ll taste and discuss Italian wine and learn to make an Italian Amaretto Sour that you’ll definitely want to serve up at your next girlie gathering.

(Dinner)

Hands On

Thu. 3/22/18   6:30-9:00 

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

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

 

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

17 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4884

Fri, Mar. 23, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES IN THE KITCHEN: AN ITALIAN TRATTORIA DINNER FOR TWO
 

Flavorful Weekend NightsLooking 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 Italian-themed recipes, perfected suited for twosomes.

Tonight, it’s the consummate date night dinner of Italian classics, and it will be hands-on all the way as we work alongside Chef Richard McPeake – graduate of the Culinary Institute of America, cookbook author, and culinary instructor extraordinaire! Chef Richard is professional and passionate about sharing some of his favorite recipes.

He’ll start by showing you how to make a classic appetizer, Canelloni Piedmontese. Then, you’ll get to tie on an apron and get busy in the kitchen when you work in small groups and learn (and practice) basic cooking techniques like knife skills, making a homemade Italian noodle dough, whisking up a quick Italian Vinaigrette, breading and pan-frying, and more as you prepare a beautiful Grilled Fennel Salad with Sambucca and Fresh Grapefruit, Pork Milanese with Lemon butter, and savory Asiago Risotto to accompany your entrée.  

To finish our evening, Chef will show off his culinary skills as he makes Semifreddo, a lovely semi-frozen dessert.  What a menu! 

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

(Dinner)

Hands On 

Fri. 3/23/18    6:30-9:00 

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

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

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

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

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

0 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4898

Fri, Mar. 23, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! ASIA THE BEAUTIFUL
 

Flavorful Weekend NightsIs Asian Cuisine one of your “Go-To”, “Go-Out” or “Carry-Out” favorites?  Then this class may just be right for you! 

If you have ever wanted to know how the unique flavors of Asia’s different regions come together to taste as good as they do, you will want to allow CCKC Lead Chef Molly Flynn to share the secrets with you!  During this informative class, she will instruct you on how to create a sensational menu as she empowers you to serve it up with flare and fancy plating techniques. 

Our menu will consist of Lettuce Wraps, Spicy Garlic Chicken with Sticky Rice (yummy!), Seared Scallops over wilted Kale, Roasted Delicata Squash with Red Miso Vinaigrette. We’ll end our Asian feast with Forbidden Rice Pudding with fresh mango and mint. 

You’ll get to tie on an apron and get a little cooking time with Chef Molly, too!

(Tasting)

Limited Hands On

 

Fri. 3/23/18   6:30-9:00

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

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

 

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

18 openings available

$75.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4730

Sat, Mar. 24, 2018 @ 9:00 AM
BAKING ESSENTIALS: PULL-APART CINNAMON "MONKEY BREAD"
 

Come on in for an old-fashioned “coffee klatch” where we’ll mingle and learn over freshly brewed coffee as two of our favorite instructors, Kathy Moore & Roxanne Wyss, share their tips and secrets on baking with yeast, homemade “pull-apart” breads and the exotic world of cinnamon. 

You’ll learn the fundamentals as they show you how to make a rich, versatile and irresistible pull-apart cinnamon bread (you probably know this type of bread as “Monkey Bread”). It’s one of those baked treats that’s perfect for breakfasts, brunches, or any time of the day.  

Let’s get busy and tie on an apron and get our hands in on the action, too. These two delightful ladies will teach basic baking techniques as they show you how make and shape your own batch of pull-apart dough. Then, you’ll put it in a loaf pan to take home to pop in the oven to bake and share the warm gooey goodness with your family. What’s really wonderful is that you can make the dough ahead of time for holidays or days that you just want to hit the snooze button.

That’s not all. Kathy & Roxanne will also explore the interesting world of cinnamon.  Yep, there’s a lot to learn when it comes to this versatile spice.  Ceylon vs. Vietnamese? Does it make any difference? You’ll find out as you taste and discuss several varieties. Whether you’re a beginner, or a seasoned baker, you’re gonna love this class!So, what are you waiting for? Sign up today!

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

Limited Hands On

Sat. 3/24/18    9:00-11:30am

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

 

16 openings available

$55.00

Kathy Moore & Roxanne Wyss

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4870

Sat, Mar. 24, 2018 @ 10:00 AM
(Moved to 4/8) LI'L KIDS: CHEESE, PLEASE!
 

Li'l Kids in the KitchenThis class has been moved to 4/8

What kid (ages 5-8) doesn’t love cheese? Today, little chefs and their adult cooking partner are going to explore recipes that feature this addictive ingredient as instructor, Margo Mikkelson, walks you through kid-friendly dishes that highlight kid-friendly cheese!

You’ll learn (and practice)  fundamental culinary skills like chopping, measuring, stirring, and mixing along the way as you work together in small teams and create a fantastic Greek Spanakopita and a comforting Stuffed Chicken Supreme that’s stuffed with, well, cheese!

At the end of class, you’ll get to taste your creations and also take home the recipes so you can make these goodies at home for the rest of your family. Smile and say, “Cheese!!”

(Tasting)

Hands On

 

Sat. 3/24/18   10:00-12:00 

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

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

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

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

 

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

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4867

Sat, Mar. 24, 2018 @ 1:30 PM
TINY TOTS: TINY MEXICAN FIESTA
 

Tiny Tots in the KitchenGrab your tiny chef (ages 2-4) and come spend the day together as a cooking duo at our 'mini fiesta!" We're heading south-of-the-border fun with Susy Lara – who happens to be a second grade teacher, so she knows how to teach to this age group! She’ll teach us step-by-step how to make a mini festive fiesta.

We’ll start off the class with a taste of some mini Quesadillas. Then the cooking fun begins as Susy teaches the kids how to make sassy Salsa, Guacamole (with chips of course!), delicious Mini Tostadas & Mini Tacos and for dessert we’ll turn boring white cupcakes into a moist and delicious Tres Leches cupcakes!  YUM! The fiesta is made extra festive as the tots make their very own mini piñatas!  

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

(Lunch)

Hands On

Sat. 3/24/18   1:30-3:30 

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

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

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

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

 

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

 

 

4 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4951

Sat, Mar. 24, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! A ROMANTIC DATE NIGHT DINNER FOR TWO
 

Flavorful Weekend NightsCook with your cutie tonight as we stir up some romance with this special date night dinner class.

Expert culinary instructor, Chef Jackie Wilson, is excited to walk you through the steps to create a lovely aphrodisiac-inspired meal  as she teaches helpful and practical culinary tips and techniques such as whisking, basic knife skills, and more to ensure that you two continue to heat up your own kitchens together in the future!

Our romantic dinner menu begins with an interesting appetizer, Spicy Grape Salsa on Toasted Baguettes, followed by Grilled Artichoke and Spinach Salad topped with homemade Balsamic Vinaigrette, a lovely springtime salad. For our outstanding entrée, Jackie will teach searing and pan-frying techniques as you help prepare Pan-Seared Salmon Filets served on a bed of Herb-Infused Quinoa and Gingered Asparagus with Toasted Sesame Seeds on the side. For our mouthwatering dessert course, you’ll learn to make one of Jackie’s favorites – White Chocolate Lemon Mousse with Fresh Raspberry Coulis.

When we’ve finished, you’ll sit down at candlelit tables and enjoy the food that you’ve helped prepare. What a fabulous dinner date experience filled with the fresh flavors of spring and lots of hands-on cooking time with your special someone.

(Dinner)

Hands On

 

Sat. 3/24/18   6:30-9:00 

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

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

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

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

 

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

2 openings available

$75.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4875

Sun, Mar. 25, 2018 @ 10:00 AM
COOKWELL! GLUTEN-FREE COOKING 101
 

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

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

Today, Katie will show you her tips and secrets to creating this flavorful menu: Bacon, Corn & Shrimp Risotto (a dish in which Katie uses Quinoa instead of rice); Coconut Crusted Chicken Tenders (well explore other gluten-free breading options and how to use them, too); Leek, Wild Rice & Mushroom Soup (learn great gluten-free alternatives to thickening stews and soups); and Creamy Eggplant Lentils (yes, you can make satisfying side dishes that everyone will enjoy!).

Youll be in good hands with Katie as your teacher – she breaks the recipes down in bite-size, easy-to-understand morsels – and explains everything so well that even the most inexperienced cook will walk away with much gained insight, and the confidence to recreate these dishes at home. Youll learn all the methods and techniques so you can recreate everything in your own kitchen … successfully! Bring your questions and come prepared to learn how to cook for your gluten-free loved ones.

Please note that our kitchens work with gluten flours and other ingredients so this class would not be suitable for someone who cannot be in the same room/area where gluten is handled.

(Tastings)

Limited Hands On 

Sun. 3/25/18   10:00-12:30 

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

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

16 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4877

Sun, Mar. 25, 2018 @ 10:00 AM
STICKY BUNS & BRIOCHE
 

Things are getting pretty sweet around the CCKC kitchens! Join experienced instructor, Mari Ruck, as she leads this interactive baking class and teaches us how to make incredible baked goodies. 

There will be a lot of hands-on time today as you work alongside Mari to make perfect Sticky Buns … which you’ll “flip over” (love those double entendres!) because of all their caramel gooeyness.

But, wait, there’s more! You’ll also learn how to make Brioche – that rich, buttery delight ... and one of the most versatile doughs around (it’ll do wonders with dessert pizzas, French toast, dinner rolls and more!).

At the end of class, you’ll take the sticky buns home with you to bake off in your own kitchen. Plus, you’ll leave with the recipes to make them again! You're welcome. 

(Tasting & Take-Home, Ready-To-Bake Sticky Buns) 

Hands On

 

Sun. 3/25/18   10:00-12:30  

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

17 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4829

Sun, Mar. 25, 2018 @ 3:00 PM
PRO SERIES V: BREADMAKING FUNDAMENTALS: ON THE DARK SIDE: WHOLE GRAIN BREADS
 

Pro SeriesThis class, taught by breadmaker extraordinaire, Paul McCool, is part of our brand new 4-class Pro Series IV Breadmaking Series which will cover a lot of ground in the breadmaking department! Whether you are learning to bake bread or want to take your skills to the next level, this class is for you.   Bread foundations, bread types, whole grain breads, and a class focusing on sourdough breads as well as formula design. Taking all four classes is encouraged but is not a requirement.  You may register for individual classes or sign up for all 4 to receive the most comprehensive education in baking…as well as a discount on the series! Not to mention you’ll be learning all of this valuable information from of the “coolest” local bakers you’ll ever meet!  If you’re serious about baking, you don’t want to miss one minute of this informative series. 

Lesson #3: Baking On The Dark Side: Whole-Grain Breads

In this class you will learn the whole truth about baking whole-grain breads.  From whole wheat to whole rye breads, you’ll be introduced to new techniques and strategies that are totally different than those used to make white breads.   NOTE: For those registered for Lesson #4 (see below), you will stay after class and make a sourdough starter that you’ll bring to Lesson #4 to bake with. 

(Take-Home Sourdough Starter & Ready-to-Bake Whole Grain Dough, Light Lunch, Class Materials/Recipes, Tastings & Toque)

Hands On

Sun. 3/25/18    3:00-8:00

Registration for all 4 Pro Series V: Breadmaking Fundamentals classes (see list below) is encouraged, but not required.   

($95 per class, or register for all 4 classes in the series and receive a 10% refund on the entire series after the 4th class. 

Please note that all 4 classes must be registered for and attended by the same person.)    

Pro Series V:  Breadmaking Fundamentals With Paul McCool

  • Lesson #1: Bread Foundations (Sat. 3/3)
  • Lesson #2: Bread Types Both Rich & Lean (Sat. 3/17)
  • Lesson #3: Baking On The Dark Side: Whole-Grain Breads (Sun. 3/25)
  • Lesson #4: Sourdough Breads & Formula Design (Sat. 4/14)

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

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

10 openings available

$95.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5016

Sun, Mar. 25, 2018 @ 4:00 PM
'UP CLOSE & PERSONAL' IN THE KITCHEN: BASIC KNIFE SKILLS & OTHER KITCHEN FUNDAMENTALS
 

Join us for a limited enrollment “up close and personal” 3-hour cooking class where you’ll enter into an intimate one-on-one cooking experience with a seasoned culinary instructor. It’s your chance to step behind the scenes and into the world of a culinary pro. Expect lots of hands-on time as you work alongside professional Chef Richard McPeake who will teach you all of the ins and outs of basic knife skills and essential kitchen fundamentals.

Any chef will tell you that there is no substitute for proper knife skills as the foundation for all other cooking skills, so that’s where we’ll start in this informative class. You’ll learn all about knives that are right for you.  In addition, you’ll explore sharpening (including a lesson on how to use a sharpening stone which you’ll get to practice), storage and other important information, plus learn cutting techniques like chopping, dicing, batonette, cubes, julienne, chiffonade, and more as you receive some important hands-on experience under the supervision and tutelage of Chef Richard McPeake. 

Throughout class, Chef will explore other kitchen fundamentals such as the importance of “mise en place”, and the correct way to use a poultry shears as you learn to properly break down a whole chicken, and lots more.

This class is a “must” if you’re interested in taking your cooking skills to the next level. (Feel free to bring your own knives to class, or you may use our knives for the class.) 

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

(Snacks) 

Hands On

Sun. 3/25/18   4:00-7:00

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

11 openings available

$95.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4895

Sun, Mar. 25, 2018 @ 5:00 PM
9-WEEK PRO SERIES I (DAY 6-DRY HEAT COOKING)
 

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

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

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

Sundays beginning 2/11, 2/18 , 2/25, 3/4, (skip 3/11 Spring Break), 3/18, 3/25, (skip 4/1-Easter ), 4/8, 4/15, 4/22 

5:00-8:00  (Hands On)

Series fee $1125   

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4945

Mon, Mar. 26, 2018 @ 10:00 AM
WEEKDAY COOKING LESSONS: SUGAR EASTER EGG DIORAMAS WORKSHOP
 

Imagine the fun and amazement as you peek inside beautiful Easter eggs with little scenes inside that you’ve made yourself!  You don’t have to be an artist to create to create these complete edible eggs, and it’s surprisingly easy – not to mention, it’s lots of fun, too.

Today’s instructor, Jackie Wilson, is an expert at making these beautiful panoramic works of art and is eager to teach you, step-by-step, how to make them.  She’ll give you some great ideas for inspiration as you create your own decorative egg – you’ll be amazed at how simple it is and by what you’ll accomplish in this special 4-hour class.

You’ll learn how to use a sugar mold, create your own unique scene in each egg’s lower half and assemble and decorate the outside of the egg that you’ll get to take home and show off as a unique decorative addition for your Easter table.  What a treat! 

We think this would be a perfect “girl's day out” with your besties!

(Take-Home Diorama)

Hands On

 

Mon. 3/26/18   10:00-2:00 

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

18 openings available

$60.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4851

Mon, Mar. 26, 2018 @ 6:30 PM
COOKWELL! COOKING FOR A HEALTHY HEART
 

CookwellTonight, we pay homage to our healthy hearts by learning how to prepare glorious, heart-healthy meals in a flash! At the “heart” of our quest is none other than Jackie Caldwell, certified nutritionist and healthy cooking expert.  Not to mention, she’s also an enthusiastic and experienced culinary instructor, and understands better than others how healthy cooking can change your life because she has lived the concept of healing yourself with food.  


Tonight, she’ll teach us her tried-and-true heart-healthy and very delicious recipes that feature “heart-a-licious” ingredients. Each dish is designed to improve your heart health and can be prepared in a “flash”. Most of us have only about a half an hour to make dinner during our busy weeknights but rather than resorting to fast (un-heart healthy) takeout, let's learn how to spend those precious minutes preparing flavorful foods the whole family will love and benefit from.


She’ll teach fantastic dishes that are loaded with heart healthy vegetables like a healthy Fig Apple Salad with Balsamic Fig Vinaigrette. Next, we’ll learn to use a “zoodler” tool and get some hands-on practice as we create and sauté fresh Zazzy Zoodles that we’ll top with a Marinara Sauce, made from scratch.  Next, Jackie will help us hone our wok skills as we whip up Chicken & Veggies with Cauliflower Rice that will be served with homemade Grain-Free Focaccia Bread. For dessert, how about Nutter Butter Bars made with cashew butter, almond flour and dark chocolate chips guarantee to satisfy your sweet cravings. 

You’ll walk away from class with great tips and techniques on how to “healthy-up” your family’s other favorite meals and still taste great. Plus, all of tonight’s recipes grain-free, dairy-free, and refined sugar-free but NOT flavor-free! Don’t miss this informative class that will change the way you cook for a healthy heart.


(Tastings) 


Limited Hands On

 

Mon. 3/26/18  6:30-9:00

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

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

 

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

10 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4869

Mon, Mar. 26, 2018 @ 6:30 PM
FABULOUS FRESH PASTA...... WITH TWO SENSATIONAL SAUCES
 

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

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

(Tasting & Take-Home Pasta)

Limited Hands On 

Mon. 3/26/18   6:30-9:00 

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

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

10 openings available

$65.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4859

Tue, Mar. 27, 2018 @ 6:30 PM
ASIAN NOODLE DISHES "PHO" YOU
 

Noodles are a symbol of longevity in the Asian culture, and whether wide or skinny, stir-fry or soupy – they can be found in hundreds of different forms all over the world. Join Chef Yvette Hirang as she shares a cultural, historical and product overview of the world of noodles AND teaches you the fundamentals of cooking with noodles. She’ll show you how to make Chinese Chow Mein, a traditional Vietnamese Pho, and Lo Mein, where you’ll be making your own noodles! You’ll get a little hands-on action during the class, too. Grab your chopsticks (or your fork, for you newbies!) and slurp and twirl with us as we warm up to these Asian comfort foods!

(Tasting)

Limited Hands On

Tues. 3/27/18   6:30-9:00 

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

 

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

16 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4885

Wed, Mar. 28, 2018 @ 6:30 PM
'UP CLOSE & PERSONAL' IN THE KITCHEN: THE BASICS OF SAUCE-MAKING-CLASSIC & CONTEMPORARY SAUCES
 

Join us for this intimate ‘up close’ 3-hour cooking class where you’ll learn all about saucemaking fundamentals from an accomplished Executive Chef, Richard McPeake.

Once you master the basic Mother Sauces, you’ll be able to create a variety of dishes from scratch that will even impress your own Mother. Each Mother sauce - béchamel, espagnole, hollandaise, tomato, and veloute - is the “head” of its own unique family of sauces.

In this limited enrollment interactive class, you’ll learn the art of creating “smaller” sauces from each of them by using thickening agents such as roux's, and adding herbs, spices, and other ingredients. You will also learn how to make a Crème Anglaise dessert sauce. Fancy! 

Understanding the basics of these sauces will also assist you when ordering from a menu as well as deciding which wine to pair with your food. Who knew? Oh, that’s right….YOU will….and you’ll be darn impressive to your friends and family too! You’re welcome.  Don’t miss this special class.

(Tasting)

Hands On 

Wed. 3/28/18   6:30-9:30 

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

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

10 openings available

$100.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4940

Thu, Mar. 29, 2018 @ 6:30 PM
CAST IRON COOKING: WHAT'S OLD IS NEW AGAIN!
 

What’s dependable, durable, super affordable, making a welcome comeback, and will last a lifetime? Cheater, you peeked at the title! That’s right – the correct answer is cast iron. It may be old-fashioned and remind you of grandma’s kitchen (which isn’t really a bad thing, is it?) but when it comes to cookware, the cast iron skillet is not going anywhere, much less the way of the dinosaur.  

And when it comes to teaching us how to use it, there’s nobody better suited for the job than culinary instructor (and southern cooking expert), Chef Shanita Bryant (former owner of Magnolia’s Southern Cuisine restaurant in KC). And, If you’re a die-hard foodie, you’ll probably recognize Chef Shanita from Alton Brown’s popular reality TV show 'Cutthroat Kitchen' where she walked away as Champion and ‘last chef standing’ in 2014, along with a pile of cash and some serious bragging rights.

Chef Shanita is a whiz in the kitchen and is excited to teach her own brand of culinary expertise in a down-home kind of way as she walks you through the art of cast iron cooking. 

Today, you’ll learn much about versatile cast iron – highly valued for its cooking properties because it evenly distributes and holds heat. It’s great for deep-frying, searing, and even baking … and can go from the stovetop, into an oven or even onto the grill! What other cooking vessel can make those claims?

But the real  reason Chef Shanita loves her cast iron cookware is because she’s discovered that the deep, rich flavors she seeks for many of her favorite recipes can best be achieved by cooking the old-fashioned southern way - using cast iron.

She will explain how to season and take care of your cast iron and teach us how to make some fabulous dishes including two of the south’s ultimate comfort foods, Fried Chicken (using Shanita’s own dry brine method. What’s that? You’ll have to sign up to find out!) and Shanita’s Cornbread.  We’ll round out our informative lesson when Chef Shanita shows you how to make several of her favorite breakfast skillet recipes. You'll get some hands-on cooking time tonight, too. 

Once you learn how to use and cook with cast iron cookware correctly, you won't know how you lived without it!

(Tasting)

Limited Hands On

 

Thu. 3/29/18   6:30-9:00 

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

 

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


7 openings available

$60.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4876

Fri, Mar. 30, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COOKWELL! MAGNIFICENT MEDITERRANEAN CUISINE
 

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

Tonight, healthy cooking expert, Katie Newell, will teach you about the culinary lifestyle of the Mediterranean people in a fun and informative way. It’s a cuisine that smacks of health, longevity and vitality. Plus, it tastes fantastic!  We’ll even get in some relaxed education about which fats are healthy and which aren’t, the 10 power foods, and more. You’ll explore new cooking techniques, dishes and menu ideas that can be incorporated into your everyday life.

CookwellKatie teaches as she prepares such gems as Roasted Garlic Hummus (it’s easy to make and soooo good for you!), a make-ahead Greek Salad on a Stick that’s perfect for family meals or entertaining, a warm, comforting Lentil Soup, authentic Tzatziki Sauce and a simple Seared Salmon with homemade Tabbouleh.

You’ll get to tie on an apron and help Katie prepare some of these great recipes! Oh, and there will be wine, too!

(Tasting) 

Limited Hands On

Fri. 3/30/18   6:30-9:00 

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

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!

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

 

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

4 openings available

$75.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4950

Sat, Mar. 31, 2018 @ 10:00 AM
THE ART OF THE MACARON
 

Today, we’re learning how to make Macarons, tasty and colorful French confections that are crispy, delicate cookie “sandwiches” that can be filled with … well, just about anything from jam to ganache, and more. These gems are melt-in-your-mouth treasures that make terrific family desserts, lovely displays for a dessert buffet - especially for Easter or any springtime brunch or tea, and awesome hostess or holiday gifts.

Mastering the art of the Macaron can take practice, patience, and some trial and error. Enter Chef Jackie Wilson, an experienced culinary instructor, who has perfected the Macaron – and is here to share all the secrets of her success with you! You’ll garner much from this expert as we explore ingredients, whip up some meringue, and learn how to create a batch of Macarons … from start to finish.

We’ll learn how to make the base recipe for Macarons and learn how to create made-from-scratch fillings that we will use to complete our cookie sandwiches.

You’ll take home some lovely Macarons to share (or not share!) with family and friends as well as the confidence and know-how to create more of these beauties at home! 

(Tasting & Take-Home Macarons)

Hands On 

Sat. 3/31/18   10:00-12:30 

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

1 opening available

$55.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5027

Sat, Mar. 31, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A GOURMET DINNER IN PARIS
 

Flavorful Weekend NightsWhat could be more authentic than a gourmet menu straight from one of those amazing French restaurants in the heart of Paris.  For more than a century, delighted diners have enjoyed some of the best cuisine in the neighborhood bistros that makes a special evening in Paris so memorable. 

You’re in for a treat with experienced instructors, Chef Stephane Laporte and Chef Tosha Gutheridge, who have an elegant French menu planned just for you. Together, they’ll teach culinary techniques like knife skills, sautéing, whisking, sauce making and more that will be used to create tonight’s 4-course meal. 

You’ll tie on an apron and get immersed in “how you say” zee cooking as you work alongside them to create a lovely Frisee Lardon Salad with poached eggs and a homemade Red Wine Vinaigrette. Then, move on to our entrée, a classic Coq au Vin served with garniture grand mere (that’s French for mushrooms, pearl onions, and potatoes), and a beautifully prepared cheese tray filled with a variety of hard and soft French cheeses, candied grapes, fresh-made chutney and, of course, fresh bread.  You’ll end this interesting cooking lesson when you learn to make the ever-popular Crème Brulee.  Impressive. Oui Oui! 

Tell me, who could resist these fantastic foods of Paris? Let’s take a little culinary trip together to the land of the Eiffel Tower, shall we? Bon appétit!

(Dinner & Two Wine Pairings)

Limited Hands On

Sat. 3/31/18   6:30-9:00 

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

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

 

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

10 openings available

$75.00

Tosha Gutheridge & Stephane Laporte

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4923

Mon, Apr. 2, 2018 @ 6:30 PM
LEARN TO COOK AUTHENTIC MEXICAN CUISINE
 

The Mexican cocina is the heart of any Mexican home, and this is exactly where expert instructor, Susy Lara, learned to prepare the foods of her culture, while working alongside her mother......so you know you’re getting the “real deal.”

Tonight, Susy will teach culinary techniques and family secrets as you learn to prepare some of her favorite Mexican cuisine. She’ll start by walking you through the steps to make homemade Tortilla Chips and Spicy Salsa. Then, move on to handmade Chicken Enchiladas (corn tortilla rolled around a filling) covered with a beautiful chili pepper sauce, Chicken Flautas (a.k.a rolled tacos), Mexican Rice, and Refried Beans. For something sweet, how about a creamy Mexican Caramel Flan!

Prepare to get your hands in on the action….and, prepare to eat lots of fabulous Mexican food!

(Tasting)

Hands On

Mon. 4/2/18   6:30-9:00 

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

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

15 openings available

$55.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4967

Mon, Apr. 2, 2018 @ 6:30 PM
Class added on Mon. 5/7:Moved from 4/3: COOKWELL! VEGAN FAVORITES
 

Cookwell

Please note that this class on Tue. 4/3 has been canceled.  BUT we have added another Vegan Favorites class on Mon. 5/7.  Please visit that date on the calendar to register.  Thank you! 

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

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

Chef Molly will teach you all about cooking with vegetables, including proper blanching, sautéing and roasting techniques, spice exploration, the best vegetable stock (and its many uses), nutritional information, and getting the proper spice balances in your vegan dishes. You’ll learn all this information as Chef Molly dazzles you with some of her favorite recipes. You’ll get your hands in on the cooking fun when you help her prep and prepare a few of tonight’s recipes, too. We’re confident that these fantastic (and super tasty) dishes are destined to become some of your favorites. 

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

(Tasting)

Limited Hands On 

Mon. 4/2/18   6:30-9:00 

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

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

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

0 openings available

$60.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4899

Tue, Apr. 3, 2018 @ 6:30 PM
Class added on Mon. 5/7: Moved to Mon. 4/2: COOKWELL! VEGAN FAVORITES!
 

Cookwell

Please note that this class has been canceled on Mon. 4/2.  BUT, we have added another Vegan Favorites class on Mon. 5/7.  Please visit that date on the calendar to register.  Thank you! 

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

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

Chef Molly will teach you all about cooking with vegetables, including proper blanching, sautéing and roasting techniques, spice exploration, the best vegetable stock (and its many uses), nutritional information, and getting the proper spice balances in your vegan dishes. You’ll learn all this information as Chef Molly dazzles you with some of her favorite recipes. You’ll get your hands in on the cooking fun when you help her prep and prepare a few of tonight’s recipes, too. We’re confident that these fantastic (and super tasty) dishes are destined to become some of your favorites. 

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

(Tasting)

Limited Hands On

 

Tue. 4/3/18   6:30-9:00 

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

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

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

0 openings available

$60.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4913

Thu, Apr. 5, 2018 @ 7:00 PM
WINE 101 WITH CERTIFIED SOMMELIER
 

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

The goal of the class will be to gain a working knowledge of the various grape varietals and then gauge what styles of wine appeal most to you and why. We’ll also understand the ‘how to’s of selecting wines you’ll enjoy, the wine-making process (including sparkling wines), how to read a wine label and a wine list, proper glassware, how to open a bottle, what factors contribute to the quality of a wine and major wine producing countries.  That’s a lot of ground to cover, but we’ll do it. Don’t worry, we’ll also do some tasting as well because how the heck can you learn if you don’t taste….right? 

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

(Wine Tasting & Wine Nibbles)

Demonstration Class

 

Thu. 4/5/18   7:00-9:00 

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

 

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

15 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4891

Fri, Apr. 6, 2018 @ 6:30 PM
CLASSES ADDED ON 4.27 & 5/4: COUPLES COOK! A ROMANTIC CHATEAUBRIAND DINNER FOR TWO
 

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

Tonight it’s the consummate date night dinner of Chateaubriand for Two and it will be hands-on all the way as you and your special someone work in small groups and learn to cook tonight’s extraordinary meal alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire!

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

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

(Dinner)

Hands On 

Fri. 4/6/18    6:30-9:00 

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

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

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

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

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

0 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4954

Fri, Apr. 6, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE! HEY BBQ.....MEET BOOZE!
 

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

Tonight, Bruce Campbell, the 'Food and Beverage Guy' with 25+ years in the restaurant business, will teach us some barbecue recipes utilizing beer, liquor, and wine.

We’ll learn how to pair beer (and wine!) with barbecue as we learn to prepare: Honey Bourbon Pork Loin, Burnt Ends, Beer Butt Chicken, Smoked Sausage Sliders, Borracho (Drunken) Beans and Grilled “Drunken” Pineapple with Dark Rum, among other BBQ delights.

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

(Dinner) 

Limited Hands On

Fri. 4/6/18   6:30-9:00 

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

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

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

 

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

22 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4918

Sat, Apr. 7, 2018 @ 10:00 AM
MVD to Sun. 4/8: TINY TOTS: TINY KIDS IN LITTLE ITALY
 

Tiny Tots in the Kitchen

Please note that this class has been moved to Sun. 4/8.  Please visit that date on the calendar to register.  Thank you! 

Today, tiny Italian chefs (ages 2-4) and their adult cooking partner will take a trip across the ocean to Little Italy with one of our newest “littlest kids” instructors, Ariel Johnston.  With over 140 nutrition and cooking classes to kids and adults through the Kansas City area for the local food bank, Harvesters, under her belt, you can rest assured that you’re in very capable hands with this engaging instructor. Plus, she’s lots of fun! 

We’ll begin our interactive culinary journey as Ariel teaches budding chefs how to make pasta - from scratch. That’s right! It’s so easy (and fun), even the littlest chefs can do it! 

Next, the kids will get their hands in on even more cooking action as Arial teaches basic culinary techniques like knife skills (with kid-friendly knives, of course!), stirring, the proper way to measure, and more, that you’ll practice as you create a tasty sauce that will pair perfectly with your homemade pasta. 

Finally, we’ll end our Italian feast with one of Ariel’s special creations - Cone-oli’s – a unique twist on a classic Italian dessert that you’re gonna love.

You don’t want to miss this special class! Mangia!

(Tasting & Take-Home Pasta)

Hands On 

Sat. 4/7/18   10:00-12:00 

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

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

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

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

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

0 openings available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4926

Sat, Apr. 7, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: ROLLIN' IN THE DOUGH: INTRO TO BREAD-MAKING (ADULT/CHILD OPTION)
 

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

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

The kids will learn much about proper measuring, the ever-important baking” mise en place”, oven temperatures and baking times as they prepare their very own loaf of Honey Whole Wheat Bread to take home and bake. Paul will also teach the kids a quick bread recipe for Savory Cheese Muffins that they’ll each whip up and bake during class.

They may even bring home a couple of these tasty gems - if they don’t eat ‘em all first!

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you or you on behalf of another adult) would like to be seated with your child, including your child’s name please.) 

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

Hands On

 

Sat. 4/7/18   10:00-12:30  

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

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

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

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

 

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

7 openings available

$50.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4909

Sat, Apr. 7, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! POP-UP SUPPER CLUB WITH CHEF SANDY DIGIOVANNI: DINNER WITH THE SOPRANOS
 

Flavorful Weekend NightsEven if you’ve never watched the HBO hit show, “The Soprano’s”, you can’t help but have heard the general story line from dinner and water cooler conversations as die-hard fans discussed this iconic family.  

Everyone knows that Artie Bucco owns a restaurant in New Jersey called “Nuovo Vesuvio” where members of the “family” and Tony’s wise-guy colleagues in the “waste management industry” are often seen dining on Arties’ fine Neopolitan cuisine. 

Tonight’s instructor, Sandy DiGiovanni, is one of our most popular instructors, and an expert Italian cook. You may recognize her name as a finalist from NBC’s “America’s Next Great Restaurant”.  She’s an engaging instructor who always teaches in a style that’s full of humor and fun. 

We’ll start off our special 3-hour class with a sweet & delicious Spritz Appertif, a quintessential happy hour cocktail of Rome that you’re gonna love. Then, we’ll dive into the cooking part of the class as Sandy works her special culinary magic  teaching basic techniques that will be used to recreate a genuine Italian dinner from the “old country” that we’re certain the likes of Tony, Paulie and Furio would approve of.  Yeah, we’re betting our bottom dollar that you will, too. Fuggedaboudit.  

Our fabulous menu will consist of classic Italian recipes just like the Soprano family wouda ate at Nuovo Vesuvio: a generous Antipasto Platter served family-style, followed by Carm’s Insalata Mista.  For our fantastic entrée, Braised Oxtails in Sunday Gravy Bolognese, that will be perfectly paired with a glass of Chianti (of course) and Garlicky Bitter Greens (so simple to make, and oh, so delicious) on the side.

We’ll end our Italian feast with one of Sandy’s family’s favorite dessert recipes – Pistachio Cake with Vanilla Buttercream served with a homemade Espresso Liqueur. (That’s right, homemade liqueur.)  

Wear your best mafia attire (if you dare) and join us for this special evening around a table full of great Italian food and new best friends. Capiche?

(Dinner & Paired Wines)

Limited Hands On

 

Sat. 4/7/18   6:30-9:30 

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

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

 

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

12 openings available

$95.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4956

Sun, Apr. 8, 2018 @ 10:00 AM
Moved from Sat. 3/24: LI'L KIDS: CHEESE, PLEASE!
 

Li'l Kids in the Kitchen

NOTE: This class has been moved from Sat. 3/24. 

What kid (ages 5-8) doesn’t love cheese? Today, little chefs and their adult cooking partner are going to explore recipes that feature this addictive ingredient as instructor, Margo Mikkelson, walks you through kid-friendly dishes that highlight kid-friendly cheese!

You’ll learn (and practice)  fundamental culinary skills like chopping, measuring, stirring, and mixing along the way as you work together in small teams and create a fantastic Greek Spanakopita and a comforting Stuffed Chicken Supreme that’s stuffed with, well, cheese!

At the end of class, you’ll get to taste your creations and also take home the recipes so you can make these goodies at home for the rest of your family. Smile and say, “Cheese!!”

(Tasting)

Hands On

Sun. 4/8/18   10:00-12:00 

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

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

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

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

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

12 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5036

Sun, Apr. 8, 2018 @ 11:00 AM
MVD from Sat. 4/7: TINY TOTS: TINY KIDS IN LITTLE ITALY
 

Tiny Tots in the KitchenThis class was moved from Sat. 4/7.  

Today, tiny Italian chefs (ages 2-4) and their adult cooking partner will take a trip across the ocean to Little Italy with one of our newest “littlest kids” instructors, Ariel Johnston.  With over 140 nutrition and cooking classes to kids and adults through the Kansas City area for the local food bank, Harvesters, under her belt, you can rest assured that you’re in very capable hands with this engaging instructor. Plus, she’s lots of fun! 

We’ll begin our interactive culinary journey as Ariel teaches budding chefs how to make pasta - from scratch. That’s right! It’s so easy (and fun), even the littlest chefs can do it! 

Next, the kids will get their hands in on even more cooking action as Arial teaches basic culinary techniques like knife skills (with kid-friendly knives, of course!), stirring, the proper way to measure, and more, that you’ll practice as you create a tasty sauce that will pair perfectly with your homemade pasta. 

Finally, we’ll end our Italian feast with one of Ariel’s special creations - Cone-oli’s – a unique twist on a classic Italian dessert that you’re gonna love.

You don’t want to miss this special class! Mangia!

(Tasting & Take-Home Pasta)

Hands On 

Sun. 4/8/18   11:00-1:00

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

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

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

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

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

9 openings available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4914

Sun, Apr. 8, 2018 @ 4:00 PM
Sushi 101
 

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

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

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

Note: This is a basic skills class for beginners.

(Tasting)

Hands On 

Sun. 4/8/18   4:00-6:30

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

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

20 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5037

Sun, Apr. 8, 2018 @ 5:00 PM
PRO SERIES CLASS: BUTCHERING TECHNIQUES FOR THE HOME COOK
 

The days of walking down the street to your butcher or local fishmonger and asking for a special cut of meat or fish are pretty much long gone.  (Although, there are some pretty cool locally-owned butcher shops popping up.)  Our choices are largely the meat and seafood cases in our local grocers where these items are perfectly pre-cut and packaged. Pro Series

But what about that beautiful whole salmon or red snapper sitting in the case….or coming home in the cooler from a fishing trip?  Or what about that whole chicken that you’d like to spatchcock or break down for frying or grilling.  Not to mention that special beef tenderloin you’d like cook for a special occasion.

In this BRAND NEW 3-hour PRO SERIES class, you'll learn from a professional Chef the fundamentals of basic home butchering, along with a few cooking methods thrown in for each item that Chef works with.  We’ll start with a whole salmon, then move into a smaller whole fish, then it’s on to breaking down a whole chicken.  After that, we’ll show you how to clean and break down a whole beef tenderloin and a whole NY Strip.   Chef Laporte will throw in some awesome cooking techniques like poaching a whole fish, just for good measure! 

You’ll no longer glaze over at the options in the meat and seafood case at your local grocer because we will discuss USDA grades and various cuts of meat, and how to spot fresh items versus frozen or past their prime in this informative class. 

(Please note that this is a demonstration class with no hands-on) 

(Tastings)

Demonstration Class

Sun. 4/8/18    5:00-8:00 

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

 

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

20 openings available

$75.00

Stephane Laporte

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4895

Sun, Apr. 8, 2018 @ 5:00 PM
9-WEEK PRO SERIES I (DAY 7-MOTHER SAUCES)
 

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

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

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

Sundays beginning 2/11, 2/18 , 2/25, 3/4, (skip 3/11 Spring Break), 3/18, 3/25, (skip 4/1-Easter ), 4/8, 4/15, 4/22 

5:00-8:00  (Hands On)

Series fee $1125   

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4924

Mon, Apr. 9, 2018 @ 6:30 PM
Le Crêperie: SWEET & SAVORY CREPES
 

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

Join culinary instructor and passionate foodie, Lauren Lane, as she teaches you the techniques and tips to make delicious crêpes variations such as Spinach, Mushroom and Gruyere and Herb Crêpes with smoked ham and cheese. Not to mention a fabulous dessert crêpe made with Nutella and Bananas. Yummy….and, so much fun! 

Once you master the fundamentals and tips that Lauren will share, you’ll be able to create tons of your own variations to serve to your family, or when entertaining.

(Tasting)

Hands On

 

Mon. 4/9/18   6:30-9:00 

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

 

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

15 openings available

$55.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4929

Mon, Apr. 9, 2018 @ 6:30 PM
COOKWELL! KETO COMFORT FOODS
 

CookwellThe Keto diet, also known as the ketogenic diet, low-carb diet, low carb high fat (LCHF) is gaining in popularity these days. Tonight, we’ve enlisted healthy cooking instructor, Katie Newell, to lead this class that will teach you how to tips, tricks and Keto-inspired comfort food recipes that comply with this approach to eating, and fill your belly with great food. 

You’ll learn fantastic recipes like Keto Donuts (who doesn’t love donuts – and these are soooo good), Bacon and Egg Fat Bombs, Cauliflower Fried Rice and Chocolate and Nut Butter Fat Bombs.  You’ve probably guessed by now that healthy fats are an integral part of the keto plan. 

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

(Tasting)

Limited Hands On

 

Mon. 4/9/18   6:30-9:00 

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

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

 

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

19 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4947

Tue, Apr. 10, 2018 @ 6:30 PM
LEARN TO DECORATE LIKE A PRO - CELEBRATION CAKES
 

Want to give the boot to those store-bought cakes and learn how to decorate cakes yourself for your next special celebration?  We thought so! 

Much like the little black dress, the classic celebration cake (in all its various shapes and forms) will never go out of style! Our expert instructor, Chef Kris Koehler, who happens to be an experienced pastry chef, will show you some basic cake styles that will take your next birthday, anniversary, Valentine’s Day, etc….up a notch…or three!

First off, we’ll learn to create a delicious filling and basic buttercream frosting.  Then, we’ll talk the proper way to ice a cake, including all about leveling, and the importance of “crumb-coating,”  Gotta get those basics down! 

Next, Chef Kris will demonstrate some celebration cakes as she shows you the techniques of watercolor buttercream, brush strokes, drip cakes, and mirror glaze (it’s really all the rage right now.) You'll get some hands-on practice with a pastry bag and tips and practice what you’ve learned as you create your own unique mini-cake to take home and show off to your friends and family.

Forget that grocery store cake!  You've got this! 

(Tasting & Take-Home Mini Decorated Cake)

Limited Hands On

Tues. 4/10/18   6:30-9:00

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

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

5 openings available

$60.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4892

Wed, Apr. 11, 2018 @ 6:30 PM
KNIFE SKILLS 101
 

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

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

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

(Snacks) 

Hands On 

Wed. 4/11/18   6:30-9:00 

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

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

10 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4930

Thu, Apr. 12, 2018 @ 6:30 PM
GIRLS NIGHT OUT! THE FUN TRIFECTA: GIRLFRIENDS, GOOD FOOD....& WINE!
 

Grab your favorite girlfriends and head on over to our kitchens. You won’t want to miss this unique cooking experience as we learn to make a variety of delectable tapas, and discover what wines pair perfectly with each of them.

There’s an art and a science to these perfect pairings and here to guide us through this fun, informative class is experienced Culinary Instructor Katie Newell.  She’s one of our most popular instructors - and, boy, can she cook!

You’ll be greeted with a glass of uber-trendy sparkling rosé wine and our first “small plate” of tapa to munch on as you mingle with Katie and the rest of your new BFF’s. Then, we’ll get our party started as Katie teaches some beautiful tapas recipes like Patatas Bravas with a Roasted Tomato Aioli, a popular tapas that’s available in in most every Spanish café, a peppery Ensalata de Salud, and Gambas al Ajillo (garlic shrimp) – which is the dish you’ll get to help prepare. They’re all perfect for entertaining, and just the right size! Then, you'll learn to make a delicious shrimp salad that will be paired with a Spanish version of a buttery Chardonnay.

Not to worry, Katie’s got a boozy sweet treat up her sleeve to end this special girls’ night out to go along with the final wine pairing of the evening.  Hey, dessert just might even include chocolate, too.  You’ll have to sign up to find out. Don’t miss this one-of-a-kind evening!

(Tastings of Food & 4 wines)

Limited Hands On

 

Thu. 4/12/18   6:30-9:00 

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

 

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

20 openings available

$75.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4907

Fri, Apr. 13, 2018 @ 6:30 PM
FWN! COCKTAIL PARTY PERFECT...INCLUDING THE 10 MOST IMPORTANT COCKTAILS EVER MIXED!
 

Flavorful Weekend NightsWhether you prefer to shake, stir, muddle, or blend … if you’re entertaining, it’s critical to know how to make really awesome appetizers and stellar mixed cocktails.  You know, the Manhattan’s, Martini’s, Old-Fashioned’s, Sazerac’s, Margarita’s, Daiquirie’s and Alexander’s of the bar scene….and many more. 

And it wouldn’t hurt ya to learn a little history behind what makes these classics well, er … classics! It’s every good host and hostess’ job to enlighten as they entertain! At least that’s what Bruce Campbell, The Food & Beverage Guy, tells us.

So, as Bruce teaches how to create some really classic appetizers and drinks, he’ll regale us with a little history, fun facts, and trivial tidbits that you can make your own during your next party! He’ll demystify the concocting of cocktails, and you’ll learn the classic, traditional methods of preparing these all-time favorites, as well as some modern twists on a few! Bruce will even dispel all confusion about infusions – today’s hot trend of flavored adult beverages. 

You’ll learn cocktail mixing techniques, variations to make “signature” cocktails, all about ingredients and glassware, how to make your own “from-scratch” mixes, and correct garnishing for that all-important finishing touch. 

We’ll taste a few of these classic cocktails, of course (c’mon, we can’t taste them ALL!) and make sure you have some tasty foods to nosh on in between drinks.

(Heavy Appetizers and Several Cocktail Tastings)

Limited Hands On

 

Fri. 4/13/18   6:30-9:00 

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

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

 

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

18 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4915

Fri, Apr. 13, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FRIDAY NIGHT 'WOK 'N ROLL' COOKING PARTY!
 

Flavorful Weekend NightsStir fry is one of the most versatile cooking styles and, tonight, you’re in for a treat as you learn from a culinary pro!

Chef Yvette Hirang is one of our most popular instructors and she’s excited to teach her tips and techniques on wok cooking to create a quick delicious Asian dishes that includes ingredients that you should already have in your pantry!  Plus, you’ll love her relaxed and fun teaching style. 

First, she’ll talk about basic equipment requirements for perfect wok cooking including how to choose a wok or pan that works best for your heat source, and why. Then on to the best part of the class as you tie on an apron and follow along as Chef Hirang “woks” you through basic wok-cooking techniques to create an awesome three-course menu that includes Cashew Chicken, Garlic Beef, and Veggie-Fried Rice.

Grab your friends for a great night of wok-cooking fun! What are you waiting for? Sign up today!

(Tasting)

Limited Hands On

Fri. 4/13/18   6:30-9:00 

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

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

 

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

17 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4830

Sat, Apr. 14, 2018 @ 10:00 AM
PRO SERIES V: BREADMAKING FUNDAMENTALS: SOURDOUGH BREADS & FORMULA DESIGN
 

Pro SeriesThis class, taught by breadmaker extraordinaire, Paul McCool, is part of our brand new 4-class Pro Series V: Breadmaking Fundamentals which will cover a lot of ground in the breadmaking department! Whether you are learning to bake bread or want to take your skills to the next level, this class is for you.   Bread foundations, bread types, whole grain breads, and a class focusing on sourdough breads as well as formula design. Taking all four classes is encouraged but is not a requirement.  You may register for individual classes or sign up for all 4 to receive the most comprehensive education in baking…as well as a discount on the series! Not to mention you’ll be learning all of this valuable information from of the “coolest” local bakers you’ll ever meet!  If you’re serious about baking, you don’t want to miss one minute of this informative series. 

Lesson #4: Sourdough Breads & Formula Design

This class will cover sourdough breads and breadmaking formula design, an area that a true breadmaker can’t do without.  For those of you who took Lesson #3, you will use the sourdough starter that you made after that class to create your own sourdough loaf. For those of you who did not take Lesson #3, Paul will have starter for you to work with and will cover the fundamentals of making a starter as well.  

(Take-Home, Ready-to-Bake Dough, Light Lunch, Class Materials/Recipes, Tastings & Toque)

Hands On

Sat. 4/14/18   10:00-3:00 

Registration for all 4 Pro Series V: Breadmaking Fundamentals classes (see list below) is encouraged, but not required.   

($95 per class, or register for all 4 classes in the series and receive a 10% refund on the entire series after the 4th class. 

Please note that all 4 classes must be registered for and attended by the same person.)    

Pro Series V:  Breadmaking Fundamentals With Paul McCool

  • Lesson #1: Bread Foundations (Sat. 3/3)
  • Lesson #2: Bread Types Both Rich & Lean (Sat. 3/17)
  • Lesson #3: Baking On The Dark Side: Whole-Grain Breads (Sun. 3/25)
  • Lesson #4: Sourdough Breads & Formula Design (Sat. 4/14)

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

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

8 openings available

$95.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4932

Sat, Apr. 14, 2018 @ 10:00 AM
CINNAMON ROLLS 101
 

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

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

Hands On

 

Sat. 4/14/18    10:00-1:00   

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

20 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4910

Sat, Apr. 14, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! WWJD (WHAT WOULD JULIA DO?)
 

Flavorful Weekend NightsJulia Child brought the art of French cooking to the United States, and many of us grew up watching her on some of the first cooking classes held on television! 

If French cooking seems unapproachable to you, take a second look.  It’s really not. And with seasoned culinary instructor Chef Sandy DiGiovanni leading tonight’s class, there’s no need to be intimidated by all the fancy French terms and cooking methods.

At the heart of French cooking is a deep appreciation for the food and the methods of preparation. It’s all about mastering one technique at a time. Tonight, you’ll have the time and professional help to do just that. Yes, you’ll even get a little hands-on cooking time when you work next to this engaging chef as you learn the art of French cooking, and perfect some basic French cooking techniques by helping her prep and create a few of our fabulous dishes.

Chef Sandy will take you through things step-by-step and teach them in a simplified, no-fuss way. She’s an excellent instructor with a fun and relaxed teaching style that you’ll love. Folks, you’ll find that French cooking is actually do-able. We’ll channel Julia through fabulous menus featuring versions of some of her favorite dishes such as: Brie en Croute with Olive & Fig Tapenade, Fresh Spring Pea Soup with Mint, Steak au Poive with Pomme Frites, Julia’s Creamed Spinach, and a fabulously French Apple Tart Tatin.

By the end of the evening, you’ll be a regular “Ratatouille!” Julia would be so proud! (So, will you!)

(Dinner)

Limited Hands On

 

Sat. 4/14/18   6:30-9:00 

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

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

 

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

17 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4935

Sat, Apr. 14, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! ITALIAN PIZZA PARTY!
 

Flavorful Weekend NightsCome spend an evening and "get your hands in the flour" with Chef Jesse Vega as he teaches you how to make real homemade Italian pizza.  You’ll love cooking alongside this charming, talented and engaging professional as you get your “scratch cooking” hat on and learn the secrets to making delicious pizza dough and then whip up a batch of your very own dough to take home!

Put on your pizza apron and start singin’ Italian classics because you’ll also discover how to make a delicious homemade pizza sauce which you’ll use to create your own “no-fail” personal pizza to eat straight out of the oven! Lots of pizza-making fun! 

Come for the pizza, stay for the fun, and while you’re at it, kiss that pizza delivery boy goodbye because you're making it in your own kitchen now!

(Tasting & Take-Home Pizza Dough) 

Hands On 

Sat. 4/14/18   6:30-9:00 

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

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

 

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

18 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4933

Sun, Apr. 15, 2018 @ 9:00 AM
JUNIOR CHEFS ACADEMY: PERFECT BISCUITS & SCONES (ADULT/CHILD OPTION)
 

Junior Chefs AcademyHeads up, kids (ages 9-14)! We’re firing up the ovens and digging out the rolling pins for a fun-filled morning of baking.

Culinary instructor, Laura Thomsen (we call her LT!), is excited to share some of her favorite recipes and show you how easy it is to make delights such as fresh Buttermilk Biscuits and Cinnamon Raisin Biscuits that are crispy on the outside and tender on the inside. This is a class that will teach you fundamental baking techniques such as how to apply the perfect soft touch to your dough so your biscuits always turn out soft and flaky.

We’ll also cover scones – a cousin to the biscuit – as we create Cranberry Apricot Scones with Orange Glaze and savory Cheddar and Herb Scones.

In this hands-on class, you’ll discover baking secrets and shortcuts that’ll be used again and again in your own kitchen. Working alongside LT, you’ll practice cutting-in the butter, crumbing the butter, careful consideration of add-in ingredients and using a light hand to bring it all together. Plus, we’ll experiment with different variations of add-ins so that you can use these same recipes over and over yet keep it new and fresh every time! She’ll also demonstrate how to make “gluten-free” variations.

You’ll taste, make and even take home some of your baked treasures to share with family and friends. Lordy, it’s going to smell so good in here today!

(NOTE: Adults (18 years or older) are welcome to join the junior chef in this class.  This will require that an additional seat be purchased in this class, if available.  When registering for that additional seat, please note in the “note” section of the registration that the person you are registering as the adult (whether you or you on behalf of another adult) would like to be seated with your child, including your child’s name please.) 

(Tasting & Take-Home Baked Scones)

Hands On

 

Sun. 4/15/18   9:00-11:30 

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

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

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

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

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

 

 

15 openings available

$50.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4962

Sun, Apr. 15, 2018 @ 12:00 PM
MVD FROM 3/4: 'UP CLOSE & PERSONAL' IN THE PASTRY KITCHEN:Pâte à Choux & Puffed Pastry
 

NOTE: This class has been moved from Sun. 3/4.

Join us for a semi-private “up close and personal” pastry arts class where you’ll enter into an intimate one-on-one cooking experience with a seasoned pastry chef and instructor.  It’s your chance to step behind the scenes and into the world of a culinary pro.

In this limited enrollment class, expect lots of hands-on time as you work alongside Kris Koehler when she teaches the fundamentals of Pâte à Choux and Puff Pastry. She’s an engaging culinary professional who makes killer pastries and her teaching style is lots of fun and easy to understand. You’ll garner an intensive introduction to the ingredients and techniques of the baking these fabulous works of art. 

Also known as “choux pastry”, pâte à choux is one of the foundations of classic pastry-making and is surprisingly easy to prepare. From it, you can prepare cream puffs, fabulous eclairs, profiteroles and other tasty desserts. You’ll also learn how to create beautiful Chantilly Cream and Chocolate Ganache.  Working one-on-one with Chef Kris, she will show all the “cheffy” techniques that she knows so well. 

Ask questions, practice what you learn and in the end, celebrate with the new friends you’ve made during this one-of-a-kind kitchen experience.

(Tasting & Take-Home Palmiers)

Hands On 

Sun. 4/15/18   12:00-3:00 

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

12 openings available

$110.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4895

Sun, Apr. 15, 2018 @ 5:00 PM
9-WEEK PRO I SERIES (DAY 8-"SMALL" SAUCES)
 

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

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

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

Sundays beginning 2/11, 2/18 , 2/25, 3/4, (skip 3/11 Spring Break), 3/18, 3/25, (skip 4/1-Easter ), 4/8, 4/15, 4/22 

5:00-8:00  (Hands On)

Series fee $1125   

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4970

Sun, Apr. 15, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MASTERING THE ART OF COOKING WITH BEER WITH CHEF RICHARD MCPEAKE
 

Flavorful Weekend NightsDon’t sign up for this class because it won’t be fun at all!!  (Not.)  Craft beers are da bomb right now, right?  Isn’t it high time that we gave them their due in the kitchen, too?  

Join experienced culinary instructor, Chef Richard McPeake, as he teaches you how to cook with beer and shares fabulous dishes using a variety of beer styles, especially those brewed right here in KC. It’s a total kitchen brew-fest in our kitchen tonight as you sip on an ice cold one while Chef explains how and why certain styles of beer are used in certain dishes.

How about tasty beer-based dishes like Amber Lager Chipotle Cheese Fondue, Grilled Fingerling Bistro Potato Salad using an emulsified Ale Vinaigrette, a savory Reverse Seared Beer Marinated Smoked Beef with Drunken Mushrooms served with a creamy Beer-Infused Risotto (we're not kidding!), Skillet Baked Beer Bread, and an old Greek dish with a new sudsy twist - Baklava topped with a homemade Beer Syrup!

Don’t worry, you’ll need to put your “oat soda” down for a minute so you can get your hands in on the cooking, too. It’ll be a fun, relaxing and informative evening. Feel free to wear your favorite beer shirt!

(Tasting)

Limited Hands On

Sun. 4/15/18   6:30-9:00 

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

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

 

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

20 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5028

Sun, Apr. 15, 2018 @ 6:30 PM
EXTRAORDINARY SOUPS FROM AROUND THE WORLD
 

Tonight, we will travel the globe as you learn several interesting soups from around the world.

If you ask most people what their favorite thing to eat and cook is, it’s probably soup. It’s filling and simple to make. Today we will look at the structure of great soups, and how spices from different areas of the world influence the flavors that create soups unique to their region. 

Experienced instructors and cooking duo, Chef Stephane Laporte and Chef Tosha Gutheridge, will work together to teach you everything they know about basic soup-making fundamentals and culinary techniques like chopping, whisking, sautéing, and more. 

We’ll begin with a comforting Vietnamese Pho with lots of garnishes, then move on to a spicy, chilled Tomato Gazpacho from Spain. Next, a remarkable Yucatan Citrus Soup from Central America (that you’ll get to help prepare), and we’ll end our global journey with an Egyptian Pink Lentil Soup. (Yes, pink lentils are a thing.) All of these beauties are perfect to have on hand for quick lunches and dinners, and are sure to please family and friends.

(Tasting)

Limited Hands On

Sun. 4/15/18   6:30-9:00 

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

 

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

20 openings available

$65.00

Tosha Gutheridge & Stephane Laporte

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4905

Mon, Apr. 16, 2018 @ 6:30 PM
COOKWELL! MARVELOUS MAKE-AHEAD PALEO & WHOLE30 RECIPES
 

CookwellIf you have embraced a new way of eating such as Paleo, Keto or Whole30, you know that the key is having the foods you need at your fingertips so your weekly eating is more manageable.  The good news is that these dishes are the perfect way to approach food even if you haven’t jumped on a particular eating plan.  In addition they are family friendly, too! 

Healthy eating specialist and cooking instructor Jackie Caldwell will share some great tasting and easy to make recipes that will make your commitment come true!  What about Waffles, Grain-Free Sandwich Bread, Frittatas, Chia Seed Pudding, and more?  All of these dishes can be made ahead to make your commitment to eating healthy a reality.  This is not a “drive-through-eating” lifestyle, so preparation is key!

(Tasting)

Demonstration Class

Mon. 4/16/18   6:30-9:00 

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

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

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

20 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4961

Mon, Apr. 16, 2018 @ 6:30 PM
COOKWELL! HOMEMADE GLUTEN-FREE EGG NOODLES, SAUCE AND NOODLE KUGELS
 

CookwellTonight is all about making oodles of noodles … the gluten-free way!

Culinary instructor Katie Newell is gluten-intolerant. If she ingests even the smallest amount of gluten, she is in trouble … as are the other 1 in 133 Americans who suffer from gluten intolerance. As a result, Katie has experimented with recipes, flavors, tastes and ingredients; learned to make many of her own gluten-free ingredients from scratch (since store-bought versions are so costly) and emerged on the other end of this long journey with much knowledge, tried-and-true recipes, and a passion to share what she has learned with others.

Tonight, Katie’s goal is to teach us how to create tasty gluten-free Homemade Egg Noodles and a velvety Alfredo Sauce. We’ll also learn how to make a Noodle Kugel - a "pie" or casserole made from egg noodles that can be sweet or savory! We’ll explore both variations and use the egg noodles we make in class to create a small Noodle Kugel to take home and bake!

These are recipes the entire family will enjoy! After tonight you’ll be armed with an arsenal of great new ideas, tasty recipes that really work, and answers to many of those questions you’ve had about gluten-free cooking … but didn’t know who to ask. So, noodle on that for a while, and then go register for this informative, fun, and very tasty class!

Please note that our kitchens work with gluten flours and other ingredients so this class would not be suitable for someone who cannot be in the same room/area where gluten is handled.

(Tasting & Take-Home Mini Noodle Kugel)

Limited Hands On 

Mon. 4/16/18   6:30-9:00 

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

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

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

20 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
5031

Thu, Apr. 19, 2018 @ 6:30 PM
SOUTHERN COMFORT COOKING WITH 'CUTTHROAT KITCHEN' WINNER CHEF SHANITA BRYANT
 

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

Tonight, she’ll teach how to cook southern food, the REAL way!  And, nothing is more southern than Mac & Cheese!  Chef Shanita will show you how it’s done “southern- style”, meaning that that awesomely rich and creamy Mac & Cheese will be topped with delights such as Smoked Brisket, Pulled Pork, Bacon Sour Cream and Ham, and Grilled Vegetables.  You’ll take home the know-how three of her favorite cheese sauces; a Béchamel Sauce (that you’ll get to help Chef prepare), 3-Cheese Sauce, and a lovely Smoked Gouda Sauce.  Imagine how many uses there will be for these awesome kick-butt sauces! And, no down-home meal is complete without a sweet dessert, so we’ll learn to make a good ‘ole Southern favorite, Pecan Pie. 

You’ll get some hands-on cooking time next to this engaging Chef, too!

(Tasting)

Limited Hands On

Thu. 4/19/18    6:30-9:00

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

 

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

20 openings available

$60.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4893

Fri, Apr. 20, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MBQI: COUPLES COOK FULL-DINNER GRILLING....FROM APPETIZERS TO DESSERT
 

Flavorful Weekend NightsI was lucky enough to be invited to Chef Richard McPeake’s home to celebrate his 50th birthday. That’s right, only a very passionate “foodie” would cook his entire birthday dinner! I remember being in total awe as I witnessed the platters of incredible food coming off his grill! And, he was as cool as a cucumber during the process to boot! I said, “Chef, you HAVE to share this knowledge!” and today is the day!

He’ll teach you how to create a complete dinner from your backyard grill with the help of some simple tips and techniques including proper timing, grilling styles, grill roasting, plank cooking, quick grilling and heat zones.

Midwest BBQ InstituteThe menu: Grilled Green Tomato & Crabmeat Tower with Sweet Mustard Aioli, Grilled Warm Bacon Potato Salad, Planked Jumbo Shrimp with Prosciutto & Pesto and Grilled Fresh Pineapple with Dessert Rub and Lemon Ice. Wow!

(Tasting)

Hands On

 

Fri. 4/20/18    6:30-9:00 

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

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

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

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

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

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

20 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4900

Sat, Apr. 21, 2018 @ 10:00 AM
COOKWELL! VEGETARIAN COMFORT FOOD
 

CookwellWe all love our satisfying comfort foods…but not all comfort food has to center around meats. Vegetarians love hardy, rich and flavor-filled culinary creations at your own dinner table, too.

We all know consuming more veggies is a habit our bodies would appreciate and could get used to with ease (read into that as you would like…but it’s a fact!). These babies are healthy dishes that’ll keep the family wanting more!

This morning, CCKC Lead Chef Molly Flynn will share some of her favorite tried-and-true vegetarian recipes that have the “umph” to sustain us. Chef Molly will teach fundamental culinary techniques as she walks you through the steps to create heart-warming recipes such as Five Bean Chili with a surprise ingredient, Mini-Lasagna with fresh made-from-scratch Pasta (that you’ll get to make yourself!), Butternut Squash Enchiladas with Black Beans & Goat Cheese, and a creamy, dreamy dessert – Chocolate Risotto with Port Poached Pears. 

This is a menu that everyone in your family will love! You’ll roll up your sleeves, tie on and apron and get a little cooking time alongside this engaging chef, too.

So, cozy on over and find out how incredibly wonderful these plant-based dishes can be. This is a menu that everyone in your family will love! We’ll save you a seat!

(Tasting)

Limited Hands On

 

Sat. 4/21/18    10:00-12:30

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

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

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

20 openings available

$60.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4920

Sat, Apr. 21, 2018 @ 10:00 AM
PASTRY ARTS FUNDAMENTALS: TARTS & TORTES
 

Ahhh!  The sight of a beautiful well-made tart or torte, looking as if has been lifted from a Renaissance painting.  The flaky dough is a monument to human culinary artistry.  

Today, experienced pastry chef and one of our newest instructors, Kris Koehler, will walk you through the fundamental building blocks necessary to of create pastry doughs, tarts and tortes.  Gain a practical and serious understanding of the many techniques used in baking these versatile pastries.

You’ll make a fresh Fruit Frangipane, including tips to make the perfect tart dough. (psst…..the secret lies in how the dough is handled – you’ll see.)  This versatile French tart may sound very fancy, but is actually simple to make in your own kitchen, and you can change up the fruit you use depending on what’s in season.

Next, Kris will teach you to make a decadent Flourless Chocolate Torte. Yum. 

Throughout this informative class, you’ll learn about choosing pan sizes and types such as spring-form, balancing the flavors, baking tips, and more. And, you’ll get some hands-on cooking time and make and take home a pastry creation that has your signature touch.

(Tasting & Take-Home Frangipane)

Limited Hands On 

Sat. 4/21/18      10:00-12:30  

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

20 openings available

$60.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4911

Sat, Apr. 21, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! EATING BARCELONA!
 

Flavorful Weekend NightsChef Sandy believes that if you want to really learn about a country, you have to eat your way through its cities!  Tonight, we’ll embark upon a food- and wine-trekking experience through the neighborhoods of Barcelona, Spain, a magical city 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 un-abandoned delight. 

We’ll sip on Sangria as we learn to prepare Spanish classics like Queso De Cabra Con Tomate (Goat Cheese Baked in Tomato Sauce), Pan con Tomate (Spanish-Style Toast with Tomatoes), Mint and Piñon Meatballs with Romesco Sauce, Patatas Bravas with Tomato Aioli, Shrimp with Chorizo, and, of course, Tres Leche Cake. 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.

Yes, you’ll get to tie on an apron and help prepare some of tonight’s dishes, too! Don’t call your travel agent for this one! You’ll only find this special “tour” in our kitchens. 

(Dinner)

Limited Hands On

 

Sat. 4/21/18   6:30-9:00 

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

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

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


10 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4916

Sat, Apr. 21, 2018 @ 6:30 PM
MOVED TO Sat. 5/12: FLAVORFUL WEEKEND NIGHTS! CHINESE "TAKE-OUT" FAVORITES!
 

Flavorful Weekend Nights

Please note that this class has moved to Sat. 5/12. Please visit that date on the calendar to register. Thank you! 

Admit it, we all crave the fresh tastes, crisp crunch, and flavorful combinations of Chinese food. After tonight’s class, we’ll be armed with time-tested recipes, essential techniques, and the knowledge to make your own oriental favorites from scratch, in your own kitchen!

We learn best by doing, so we’ll put on aprons and get a little “hands-on” as you practice some of the prep and cooking tonight alongside an experience Asian chef, Yvette Hirang (you’ll LOVE her personality and teaching style).

She’ll share her tips and secrets as she teaches you to prepare Asian take-out classics like Chao Mein, the ever-popular Kung Pao Chicken, and Black Bean Shrimp – all in a relaxed and fun way. What an incredible line-up of tasty recipes!

Get ready to say ‘Sayonara’ to that take-out menu!

(Tasting)

Limited Hands On

Sat. 4/21/18   6:30-9:00 

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

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

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

 

0 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4904

Sun, Apr. 22, 2018 @ 12:00 PM
MIDWEST BBQ INSTITUTE: ELEVATE YOUR STEAK (INCLUDING AN INTRO TO THE 'SOUS VIDE' COOKING TECHNIQUE)
 

Midwest Barbecue InstitutePreparing a great steak isn’t just about following a recipe, it’s about techniques. Today, Award-Winning BBQ Guru, Bruce Campbell, will bust many of the myths as he shares his tips and secrets to achieving the perfect steak….every time. 

He’ll cover basic skills that are needed when choosing your steak like grades, aging, when (and when not) to splurge on Prime, cattle breeds, hormones and antibiotics, fresh vs. frozen, plus a discussion on grass vs. corn-fed beef.  And, that’s not all…..you’ll also explore the magic of tenderizing to achieve a juicy steak as he teaches you to make Grilled Flank Steak with Asian Marinade. 

Since different steaks lend themselves to different preparations, you’ll learn essential techniques for grilling steaks such as direct heat vs. indirect heat, setting up the correct heat zones, types of coal to use, how to tell gauge when they’re done, as well as a dandy technique used to make a mouthwatering Reverse Smoked Herb Rubbed Ribeye with homemade Steak Butter. Yum.

Finally, Bruce will teach a lesson on preparing steaks using the trendy Sous Vide technique (Sous what? You’ll see.). He’ll explore how to season, use vac pacs, heated water bath, how to caramelize and serve steaks made with this interesting method as you learn to make Sous Vide Tenderloin with a beautiful Béarnaise Sauce. Trust us, this easy method will save you some real time in the kitchen!

Get ready to take lots of notes……this class will take your steak-cooking (and culinary!) skills to the next level.

(Tasting)

Demonstration Class

 

Sun. 4/22/18   12:00-2:30

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

 

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

9 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4919

Sun, Apr. 22, 2018 @ 12:00 PM
TINY TOTS: GARDEN TO TABLE: VEGGIES ARE FUN!
 

Tiny Tots in the KitchenDo your tiny kids (ages 2-4) turn up their noses and back away when they see veggies on their plates? News flash, vegetables can taste awful if they’re not cooked right! Enter instructor, Ariel Johnston who is eager to show kids and their cooking partner how simple it is to “jazz ‘em up” so the little kids will eat ‘em up!  Heck, adults will, too!

Kids and their adult cooking partners will work in teams as Arial teaches tot-friendly culinary skills like how mix, measure and stir the correct way; then, they’ll put on aprons and get some hands-on cooking action as they put those new skills to work and help prepare super-healthy ‘fresh-from-the-farmers-market’ veggie recipes like Apple Rose Tarts and vibrant Mini-Pizzas made with pesto which you’ll make with fresh basil that you pick yourself! 

Did you know that veggies can be sweet, too? It’s true, and Ariel will show you how as you help her make delicious Brownies that includes a secret veggie ingredient. She’ll also talk about fresh herbs and show kids how to use them and turn boring veggies into great tasting dishes – it’s like magic!

Don’t worry, we’ll keep things lively, so that the kids don’t get bored and nod off. This fun and interactive class will turn any kid into a veggie lover!

(Tasting)

Hands On

 

Sun. 4/22/18   12:00-2:00 

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

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

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

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

 

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

8 openings available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4895

Sun, Apr. 22, 2018 @ 5:00 PM
9-WEEK PRO SERIES I (DAY 9-FINAL DINNER COMPETITION)
 

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

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

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

Sundays beginning 2/11, 2/18 , 2/25, 3/4, (skip 3/11 Spring Break), 3/18, 3/25, (skip 4/1-Easter ), 4/8, 4/15, 4/22 

5:00-8:00  (Hands On)

Series fee $1125   

Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on Chefs' Jacket and CCKC Pro Series Cookware (Available for purchase in our Kitchen Store™.)

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4934

Sun, Apr. 22, 2018 @ 6:30 PM
SAUTE WORKSHOP
 

If you want to learn the art of sauté, you have to actually get in there and DO IT! No one believes that more than Chef Jesse Vega. He has designed a high hands-on class to learn the art (and science) of sauté!

He teaches techniques like pan-grilling, how to create simple and delicious pan sauces, knife skills, and more… you break out to your hands-on station and practice it … then, it’s repeated several times more.

It’s a non-stop evening of cooking and sampling as we prepare classic sauté dishes such as Sautéed Chicken Breast with Marsala Wine Sauce, Skillet Pasta Pomodoro, Sautéed Shrimp Dijon with Capers and  Pan-Seared salmon with Tomato Leek Vodka sauce. This class will change the way you cook!

(Tasting) 

Hands On 

Sun. 4/22/18   6:30-9:00 

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

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

16 openings available

$65.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4931

Mon, Apr. 23, 2018 @ 6:30 PM
COOKWELL! FEEDING YOUR FAMILY: FAVORITE SPRING RECIPES
 

CookwellLife is busy, and anyone with a family knows that spring is one of the most hectic times of the year. Finding a spare minute to prepare meals can be a struggle. So, let’s let expert culinary instructor, Katie Newell, show us how to get ahead of the kitchen chaos with a few healthy dishes that come together in a snap.

All of tonight’s recipes represent Katie’s family’s favorite recipes that were designed specifically by her!  She’ll walk you through tasty dishes like Asparagus and Spaghetti alla Carbonara, Chicken Marsala over Parsleyed Egg Noodles, Leek, and a super-good Wild Rice and Mushroom Soup.   Kids and adults will love this one!

In addition, Katie will share a very special dessert - Super Simple Strawberry Shortcake – that will satisfy your sweet tooth any day of the year. You’ll get some cooking time alongside Katie, too. Et voila!

(Tasting)

Limited Hands On

 

Mon. 4/23/18   6:30-9:00 

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

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

 

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

20 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4886

Mon, Apr. 23, 2018 @ 6:30 PM
5-WEEK PRO SERIES III: MASTER GLOBAL FLAVORS (DAY 1-LATIN)
 

Pro SeriesReady to conquer the world? Of cooking, that is! And when I say “world”, I mean let’s globetrot the flavors of the world.

This brand NEW Pro Series III will take you to places you never thought you would go…with your cooking skills, that is! Build upon your existing skills, or jumpstart your passion for cooking.

This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. If you’re serious about learning to cook, then join us for this interesting series. We will sit down after each class to taste the foods we cooked with paired wines from that country.  And to think you don’t even need a passport! 

NOTE: 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). Students should have a basic knowledge of cooking to take this course. There is no pre-req to take this series.

(Includes tastings, recipes, toque and student discounts on Pro Series Cookware 

Hands On

Monday’s beginning 4/23, 4/30, 5/7, 5/14, 5/21/18

6:30-9:30

Series Fee: $749

Executive Chef Richard McPeake

CLASS DESCRIPTIONS

Class #1: Latin Churrasco                   

In this first class, we will celebrate the flavorful foods of the Gaucho’s (cowboys!) of South America. You’ll learn the art of grilling Latin-style as chef shares his vast knowledge of grilling and cooking techniques as you learn about thes pervasive and beautiful cuisines of the Latin countries.  We’ll also cover sauce making, marinades, Latin spices and high temperature grilling that produces explosive flavor, and so much more. Tonight’s menu: Spicy Portuguese Chicken Thighs, Argentine Grilled Skirt Steak and Bacon-Wrapped Beef with Two Chimichurri Sauces! 

 Class #2: German Heritage Cooking 

Germany is known for its foods that are loaded with flavor and rich in tradition. Germans broil, sauté or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. In tonight’s second class, we’ll use all of these methods in class in dishes such as Weiner Schnitzel, Homemade Spatzle, Blaukraut (Braised Sweet & Sour Red Cabbage) and Fresh Apple Strudel using phyllo dough,

Class #3: Mediterranean Rim Flavors

In our third class, we’ll learn incredible dishes with the tantalizing aromas and stunning flavors indigenous to Mediterranean region like Baba Ganoush, fresh hummus with fresh-made Pita Bread, classic Tabouli (using bulgur wheat), Kibbeh (made with ground lamb), and Baklava.          

Class #4: Asian Flavors: “ The Art of Sushi Making”

In class four, you’ll learn all about sushi-making: how to mix flavors as you make different types of sushi rolls, techniques of hand-rolling, how to steam rice in a rice cooker, garnish & dipping sauces, sushi ingredients and presentation, how to use and cut  BBQ Eel and Ahi Tuna, and much more.

Class #5: Mighty Foods of Morocco

In our final class, we’ll travel to exotic Morocco and explore the use of many rich spices extensively used in Moroccan cuisine as Chef demonstrates the techniques of cooing with a tagine.  While stews are the most popular and well-known food to make in these tall, conical cooking vessels, the tagine is also perfect for tender rice and couscous and bean dishes. Tonight’s menu includes Chicken with Chickpeas & Fresh Mint, Beef Tagine, Lamb with Raisins, how to create a versatile Moroccan Spice Blend ‘Ras El Hanout’, and more.

 

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

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

16 openings available

$749.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4925

Tue, Apr. 24, 2018 @ 6:30 PM
THE ART OF MAKING RICOTTA GNOCCHI....WITH 3 PERFECTLY PAIRED SAUCES!
 

This evening, you'll not only learn to make classic Italian Ricotta Gnocchi – those heavenly little dumplings that melt in your mouth – you’ll also whip up some fabulous accompanying sauces. 

Making ricotta gnocchi (pronounced "nee-okkee") is a little more forgiving then the traditional potato gnocchi and, in our opinion, even tastier....not to mention lower in carbs! (And, who doesn’t love that little perk!). So, it’s a perfect variation to add to your repertoire. Trust us, your friends and family will be so impressed when you serve these gems, they’ll be clamoring for seconds…and thirds!  Speaking of perks, gnocchi can be made in advance, which makes it the perfect entrée for your next dinner party or family meals on those busy nights when you need a quick, satisfying dinner on the table.

Culinary instructor, Lauren Lane, will lead you through the gnocchi-making process, step-by-step, offering guidance and helpful hints along the way.  She’s an expert!  You'll have the opportunity to get your hands in the dough and learn to perfect your skills as you explore the gnocchi-making basics. The three heavenly sauces are a simple Sage Brown Butter, a Gorgonzola Cream Sauce and a fabulous 3- ingredient Marinara. You heard me…..3 ingredients!......doesn’t get simpler than that, people!  Yes, of course … you'll get to taste the gnocchi and all three sauces! 

(Tasting) 

Limited Hands On

 

Tue. 4/24/18   6:30-9:00 

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

 

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

16 openings available

$55.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4901

Fri, Apr. 27, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FRENCH STREETSIDE CAFE
 

Flavorful Weekend NightsDining in Paris doesn't have to mean pheasant under glass. True Parisian food can be found in the City's neighborhood bistros and cafés - casual and warm restaurants with streetside dining that feature classic French dishes.

There are hundreds of these unique, boisterous, and delicious places all over town that have delighted diners for over a century. Over bowls of savory Coq au Vin and glasses of regional wine, customers have shared the warm and lively atmosphere that makes a simple evening in Paris memorable. 

Call your friends and catch a cab on the Champs-Elysees to join us as we create the food and ambiance of a French streetside cafe, right down to the handmade baguettes. Bon appétit! 

(Dinner & Wine Tastings) 

Hands On 

 

Fri. 4/27/18   6:30-9:00 

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

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

 

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

15 openings available

$75.00

CCKC Lead Chef Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4957

Fri, Apr. 27, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES COOK! A ROMANTIC CHATEAUBRIAND DINNER FOR TWO
 

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

Tonight it’s the consummate date night dinner of Chateaubriand for Two and it will be hands-on all the way as you and your special someone work in small groups and learn to cook tonight’s extraordinary meal alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire!

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

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

(Dinner)

Hands On

Fri. 4/27/18    6:30-9:00 

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

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

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

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

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

3 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4927

Sat, Apr. 28, 2018 @ 10:00 AM
LI'L KIDS: GRAB 'N GO BREAKFASTS & SNACKS
 

Li'l Kids in the KitchenMost families are on the go these days, so we’ve designed a fun cooking class that will teach the little ones to create foods that will help ALL of you get out the door quickly. This morning, instructor Margo Mikkelson will show kids (ages 5-8) and their adult cooking partner how to make delicious (and portable) breakfast foods and tasty snacks.  What better way to nurture your budding relationship with your child (ages 5-8) than by cooking together! Let’s get started.

Working alongside Margo as a team, you’ll tie on an apron and touch, feel and smell as you tear, chop, roll and measure you way through today’s recipes. We’ll make scrumptous snacks such as and Packed-Full-of-Protein Snack Balls - perfect for grabbing when kids come home from school or practice. (Yes, adults will enjoy these, too!) Plus kid-friendly breakfast foods like Handheld Ham & Cheese Pies, and Brekky Bars that are full of goodies that will give them energy and fill their little tummies for the day ahead at the same time.

This is a great class to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand.

(Tasting)

Hands On

 

Sat. 4/28/18   10:00-12:00 

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

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

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

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

 

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

10 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4928

Sat, Apr. 28, 2018 @ 1:30 PM
TINY TOTS: DINO BAKING ADVENTURES IN JURASSIC PARK
 

Tiny Tots in the KitchenBefore there were gators and crocodiles, there were dinosaurs! Grab your mini archeologist (ages 2-4) and step back into the “land before time” with this rip-roaring culinary adventure structured for tiny-tot fun!  

Join “Head Paleontologist” & culinary instructor, Margo Mikkelson. on this fun journey where your mini chef and adult cooking partner will learn new culinary techniques (we’ve used since these since stone ages), important kitchen do’s and don’ts and easy to recreate, yummy dishes. You’ll need a brontosaurus-sized appetite for this one!

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

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

(Tasting & Take-Home Desserts) 

Hands On

Sun. 4/28/18    1:30-3:30 

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

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

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

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

 

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

12 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4908

Sat, Apr. 28, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE: PLAYING WITH FIRE! A SPRINGTIME BBQ PARTY!
 

Flavorful Weekend NightsBring a friend for this fun class where we will prepare for patio season as we learn how to make some uber-cool porch-friendly appetizers and drinks. You’ll be the envy of your ‘hood, my friends. 

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

Midwest BBQ InstituteNo party patio menu is complete without some “spirited” libations … so we’ll also be learning some great cocktail recipes from Bruce, (aka “The Beverage Dude”) as he shows us how to prepare Strawberry and Basil Mojito’s, Triple Citrus Infusion, and “Springria.” He’ll even offer up some great suggestions for “Patio Wines” that you can serve with confidence at your next get-together.

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

(Heavy Appetizers & Cocktail Tasting)

Hands On 

Sat. 4/28/18   6:30-9:00 

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

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

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

 

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

12 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4952

Sat, Apr. 28, 2018 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! 'A DINNER FROM DOWN UNDER' - BEAUTIFUL AUSTRALIAN CUISINE
 

Flavorful Weekend NightsG'day! Come join us for a bit of a staycation as we explore the culinary delights from the 'land down under'! Your very own Aussie mate AJ Johnston and his ‘Sheila’ (read: wife), Chef Ariel Johnson, will guide you through this culinary adventure as they teach delicious Australian recipes.

You’ll be greeted with some tasters of a couple of treats indigenous to Australia like Tim Tams, and such.  Then, we’ll dive right into some hands-on cooking fun as you work alongside this dynamic husband/wife cooking duo and help prepare tonight’s delicious dessert, Pavlova – an Aussie favorite on a hot summer day.

After you've put in some hard yakka (aka hard work) in the kitchen, it’s time to sit back and relax as Chef Ariel and AJ show off their cooking skills and demonstrate how to make delicious Garlic and Herb Prawn- that's Australian for shrimp. No, they won’t actually say “we’ll throw a shrimp on the Barbie”, but they will share their tips on how to grill them to perfection. They’ll also teach you how to make authentic Aussie meat pies. C’mon, now….. who doesn’t love a good meat pie! 

You’ll gather around the table for tucker (read: dinner) to savor these delicious Australian dishes and finish the evening on a sweet note as you get to taste the Pavlova dessert you helped prepare at the beginning of class!

Throughout your meal, you’ll sip on some perfectly-paired wines from the beautiful wine regions across Australia, and enjoy the company of your new mates. We promise a ripper good