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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
4533

Thu, May. 25, 2017 @ 6:00 PM
FOODIE FILM FEST: FINGER-LICKING VIP MOVIE SCREENING OF "JEREMIAH TOWER-THE LAST MAGNIFICENT"
 

“If anything’s worth doing, it’s worth doing in style, and on your own terms.”– Chef Jeremiah Tower 

Join us as we partner with the Fine Arts Theatre Group for a very special VIP reception and special screening of the new biographical film, Jeremiah Tower: The Last Magnificent, (Executive Producer Anthony Bourdain).   

This documentary movie covering one of the most influential figures in the history of American gastronomy, is both a biopic of a complicated man and an exploration of the gathering forces that converged to shape a new American cuisine and create the cult of “celebrity chef.” It features Mario Batali, Ruth Reichl, Wolfgang Puck, Martha Stewart…just to name a few.

A consummate hedonist, Jeremiah Tower's career spans the riotous sexual revolution of the 70’s to the high rolling “greed-is-good” spirit of the 80’s. Key interviews with celebrities & celebrity chefs cement Tower’s influence on today’s food culture and reveal how he transformed the restaurant industry and, in the process, changed the way we eat.   

Chef Tower, a well-known celebrity chef, has been credited, along with Alice Waters, with pioneering the culinary style known as "California cuisine”, which is based on the use of fresh, local ingredients.  His impressive resume includes working at iconic restaurants such as Chez Panisse and Tavern on the Green, as well as his own Stars Restaurant in San Francisco, which became one of the top-grossing restaurants in the country. 

We’ll begin with a pre-show reception beginning at 6:00pm featuring sample dishes inspired by Chef Tower’s cookbooks, a specialty cocktail and a culinary demonstration by one of our experienced chef instructors here at The Culinary Center of Kansas City.   

Then we’ll take a short walk to the Rio Theater (part of the locally owned Fine Arts Theatre Group) where we will view this consummate foodie film and be transported into the life of Chef Towers on the big screen. 

Don’t miss this very special VIP event to acknowledge and celebrate culinary royalty with other “foodies!”    

Thu. 5/25/2017 6:00-7:15 - Reception at The Culinary Center

7:30-9:30 - VIP Movie Screening at The Rio Theater (80th & Metcalf)

(includes heavy appetizers, specialty cocktail, culinary demonstration and ticket to VIP movie screening)

 

4 openings available

$40.00

CCKC Instructor

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4426

Thu, May. 25, 2017 @ 6:30 PM
RECIPES FROM THE LEGENDARY PLAZA III RESTAURANT
 

You may not realize that our own Chef Richard McPeake designed some of the original recipes for one of KC’s most legendary restaurants, Plaza III.  Tonight, you’ll work alongside this consummate professional as you learn to recreate these treasured recipes.

Our beautiful dinner will begin with a Plaza III fan favorite, Steak Soup, followed by the original Plaza III 1970’s Tenderloin Oscar, Beef Medallions topped with Crabmeat, Fresh Asparagus and Béarnaise Sauce, and much more. We’ll also learn Chef’s secrets to whipping up a fresh-made Hollandaise Sauce (made into Béarnaise Sauce), and, you’re in for a special treat as you watch him prepare his award-winning Strawberry Fancy dessert!! What a menu! What an incredible evening!

(Dinner)

Hands On 

Thurs. 5/25/17   6:30-9:00 

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

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

0 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4427

Fri, May. 26, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COMPANY'S COMING! AN ELEGANT DINNER FOR ENTERTAINING
 

SPECIAL DEAL!
Was $75.  SAVE 10% - NOW $67.50

So, you’ve invited your Boss to dinner at your house….now what? Take your repertoire up a notch and learn how to impress your guests with this elegant meal that will knock their socks off- and put a feather in your culinary cap!

Roll out the red carpet with a classic Caesar Salad, Shrimp Scampi, Grilled Steak with Cabernet Butter Sauce, Loaded Mashed Potatoes, Sautéed Spinach, and the grand finale, Bananas Foster.

You'll get some cooking time next to Chef Jesse, too.  Now that’s a spectacular meal that’s sure to impress!

(Tasting)

Limited Hands On

Fri. 5/26/17   6:30-9:00 

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

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

$67.50

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4522

Sat, May. 27, 2017 @ 11:00 AM
FLASH DEMOS™! THE BELOVED GNOCCHI
 

What is it about this pillow-y potato perfection that makes us crazy? Gnocchi shares much with its cousins, the pastas, yet retains its own unique heritage.  And what’s with that silent “g” cozied up to the “n”…a burden few words share.  Come find out what’s old and what’s “gnu.”

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

FLASH DEMOS are offered on Saturday mornings .....and Wednesday mornings during the "Wednesday Farmers Markets" in Downtown Overland Park.

Register in advance online up to the day of class for $25 to assure a seat or walk-in the morning of class. These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professor™”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy some Foodie Talk with us!    

Sat. 5/27/17    11:00-12:00

 $25 advance registration walk-in)

Flash Demo Food Professor™: Chef Daniela Mancinelli Abel

Other FLASH DEMOS™ Classes

Food Truck Fantasies! Carne Asada Tacos (Wed. 5/31 10:00-11:00) 

Mama Mia! It's Chicken Marsala! (Sat. 6/3  11:00-12:00)

Kung Pao Chicken with Exploding Noodles (Sat. 6/10  11:00-12:00)

Let's Go On A Blender Bender! (Wed. 6/14  10:00-11:00)

Zoodles of Faux Noodles (Wed. 6/21  10:00-11:00)  

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com  

0 openings available

$25.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4428

Sat, May. 27, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! BAD ASS STREET TACO PARTY FEATURING TACOS EL PASTOR
 

SPECIAL DEAL!
Was $75.  SAVE 10% - NOW $67.50

Street tacos are the heart and soul of Mexico’s diverse cuisine, but cultural variations can be found on street corners....well … all over the world!  Walk the streets of any big city in the world and you’ll find authentic tacos being served up to long lines of hungry customers from food trucks and snack wagons.And let me tell you, these mini mobile kitchens, trucks and snack wagons have their loyal followers … and, for good reason!  

Despite the variations from one region to another, street tacos bridge social and economic differences by the mere fact that everyone eats them.  From well-dressed couples at sidewalk tables to hard-working day laborers standing over a plastic plate of tacos de carnitas, virtually everyone loves what has been referred to as the most democratic of foods. But you don’t have to stand on the street to enjoy tasty street tacos. You can make them in your own kitchen! 

CCKC Executive Chef Sergio Lara will show you how he makes Tacos el Pastor, featuring pork, roasted pineapple and cilantro. The staff here at The Culinary Center will attest to their “taco-liciousness! You'll continue working right alongside chef as he shows you how to create authentic dishes to serve with your street tacos, including Grilled Queso Fresco with Roasted Poblanos, Mexican Rice, Frijoles Charros (“Dressed Up Beans”), Salsa Fresca, Tres Leche Cake and more.  Don’t worry, we’ll have plenty of napkins and lots of cooking fun! 

(Tasting)

Hands On 

Sat. 5/27/17   6:30-9:00 

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

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

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

4 openings available

$67.50

Sergio Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4523

Wed, May. 31, 2017 @ 10:00 AM
FLASH DEMOS™! FOOD TRUCK FANTASIES! CARNE ASADA TACOS
 

Like pizza and ice cream, Carne Asada is pretty darn good, even when it’s bad. But, how do you make this ubiquitous grilled taco filling tasty enough to make a Mexican grandmother proud?   Well, the beauty of this dish is really in its simplicity.  Learn how to ensure that this quintessential Mexican dish reaches its potential.  Pico de Gallo lessons, too.

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

FLASH DEMOS are offered on Saturday mornings .....and Wednesday mornings during the "Wednesday Markets" in Downtown Overland Park)

Register in advance online up to the day of class for $25 or walk-in the morning of class at $30. These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professor™”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy some Foodie Talk with us!    

Wed. 5/31/17    10:00-11:00

 $25 advance registration or walk-in

Flash Demo Food Professor™: Chef Susy Lara

Other FLASH DEMOS™ Classes

Mama Mia! It's Chicken Marsala! (Sat. 6/3  11:00-12:00)

Kung Pao Chicken with Exploding Noodles (Sat. 6/10  11:00-12:00)

Let's Go On A Blender Bender! (Wed. 6/14  10:00-11:00)

Zoodles of Faux Noodles (Wed. 6/21  10:00-11:00)  

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com  

24 openings available

$25.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4429

Wed, May. 31, 2017 @ 11:00 AM
LUNCH & LEARN! DECORATING ON A DIME! "SHABBY CHIC" TABLE DESIGNS WITH LARRY WHEELER
 

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

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

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

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

(Lunch)  

Demonstration Class 

Wed. 5/31/17   11:00-1:00 

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

13 openings available

$45.00

Larry Wheeler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4430

Wed, May. 31, 2017 @ 6:30 PM
WEEKNIGHT MEALS THAT ROCK!
 

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

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

Working next to Daniela, you’ll help make some of tonight's delicious, wholesome meals like Homemade Marinara Sauce with Pasta, Stuffed Sweet Peppers that are “farmers market fresh,” a weeknight Cioppino dish that will surely impress your friends and your whole family.  Yes, you can!! C'mon...... let’s get cooking, shall we?

(Tasting)

Limited Hands On 

Wed. 5/31/17   6:30-9:00 

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

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

14 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4372

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

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

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

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

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

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

(Lunch)

Hands On

Thurs. 6/1/17      10:00-12:00

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

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

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

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

 

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

 

0 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4431

Fri, Jun. 2, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! HANDMADE ITALIAN PIZZA PARTY!
 

Join us tonight for a relaxing full-on pizza party with an expert Italian cooking instructor, Daniela Mancinelli Abel. Techniques and great recipes will flow as you get your “scratch cooking” hat on and learn to make homemade pizza using her secret flour that makes “the best pizza dough texture ever.” Grab your apron and start singin' Italian classics because you're gonna get your hands dirty making some perfect accompaniments to pizza!

Sprinkled into the evening, along with some Parmesan cheese, will be a little fun Italian folklore as Daniela teaches you about various pizza styles such as Margherita, ‘Sauceless’ Pizza with mushrooms and truffle oil, and a version made with potatoes. Yep, potatoes! You’ll also learn a chocolate dessert pizza! You’ll see! 

Come for the pizza, stay for the fun, and while you’re at it, kiss the pizza delivery boy goodbye because you're making it in your own kitchen now! Oh heck, life’s short…. kiss the pizza delivery boy anyway!

(Tasting)

Hands On 

Fri. 6/2/17   6:30-9:00 

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

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

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

14 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4524

Fri, Jun. 2, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FRIDAY NIGHT MEXICAN FIESTA FEATURING HOMEMADE TAMALES
 

We're having an authentic Tamalada Party! CCKC Executive Chef, Sergio Lara, invites you to come and be a part of this awesome cooking fiesta! Tamales are almost always a part of traditional Mexican celebrations such as wedding, birthday, christenings, etc. Do you see the family theme in these occasions? This is why tamale-making is best when it's a group activity.

A tamale can be breakfast, lunch, dinner, dessert or appetizer. It can be made with meat, cheese, fruit or any combination. Join us in the fun as we learn all about the fantastically versatile AND easy-to-freeze tamale!

Tonight, you'll get hands on cooking action as you make pork tamales and several other varieties, as well. You'll also learn how to make perfect festive accompaniments like Mexican Rice, Sergio's Pico de Gallo, and fabulous dessert tamales.

Remember, when you cook together, you're a family!

(Tasting & a Mexican Beer (duh!))

Hands On

Fri. 6/2/17   6:30-9:00 

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

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

 

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

14 openings available

$75.00

Sergio Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4373

Sat, Jun. 3, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: "LET'S ROLL" SUSHI PARTY! (ADULT/CHILD OPTION)
 

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

(Note: Adults are welcome to sign up for a seat in this class with your Junior Chef. Please indicate this when registering.)  

(Tasting)  Hands On

Sat. 6/3/17   10:00-12:30 

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

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

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

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

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

0 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4544

Sat, Jun. 3, 2017 @ 11:00 AM
FLASH DEMOS™! MAMA MIA! IT'S CHICKEN MARSALA!
 

Despite the fact that this iconic dish is a menu staple at virtually every Italian American restaurant in the United States, it is rarely made at home.  And that’s too bad because it’s relatively simple to prepare once you learn a couple of techniques.  When done right it is a dreamy and satisfying dish.  Start with chicken breast that is pounded into a cutlet, then pan-seared until golden brown but still tender and juicy.  And then there’s that ridiculously amazing pan-sauce made with Marsala wine and mushrooms.  Stop it already. I’m hungry. 

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

FLASH DEMOS are offered on Saturday mornings .....and Wednesday mornings during the "Wednesday Markets" in Downtown Overland Park. 

Register in advance online up to the day of class for $25 or walk-in the morning of class at $30. These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professor™”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy some Foodie Talk with us!    

Sat. 6/3/17    11:00-12:00

 $25 advance registration or $30 for walk-in

Flash Demo Food Professor™: Chef Katie Newell

Other FLASH DEMOS™ Classes

Kung Pao Chicken with Exploding Noodles (Sat. 6/10  11:00-12:00)

Let's Go On A Blender Bender! (Wed. 6/14  10:00-11:00)

Zoodles of Faux Noodles (Wed. 6/21  10:00-11:00)  

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com    

24 openings available

$25.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4433

Sat, Jun. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE FRENCH APPROACH TO COOKING: DINNER, JULIA-STYLE!
 

Julia Child brought the art of French cooking to the United States.  Many of us grew up watching her on some of the first cooking classes held on television! 

If French cooking seems unapproachable to you, take a second look.  It’s really not. In tonight's class, we’ll learn some basic French cooking techniques from a seasoned culinary instructor, Executive Chef Gary Hild.  He'll show you that 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, plus a little hands-on practice, and professional help to do just that. You’ll learn the art of French cooking such as sauce-making. Chef Gary will take you through things step-by-step and teach them in a simplified, no-fuss way. Folks, you’ll find that French cooking is actually doable. My guess is that you’ll also add a French phrase or two to your vocabulary! Oui! Oui!

We’ll channel Julia through fabulous menus featuring some of her favorite dishes such as: Steak au Poivre, Vegetables in Hollandaise Sauce, Pomme de Terre Anna, and a fancy, shmancy Bananas Foster Flambé.  By the end of the evening, you’ll be a regular “Ratatouille!” Julia would be so proud!

(Dinner)

Limited Hands On 

Sat. 6/3/17    6:30-9:00 

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

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

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

5 openings available

$75.00

Gary Hild

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4434

Sat, Jun. 3, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! BELLA N'AWLINS-LOW COUNTRY MEETS ITALIAN
 

It’s all about the fusion fun tonight as longtime CCKC instructor, Chef Sandy DiGiovanni, flexes her culinary muscles and shows you how to blend two cuisines to create a supersonic version of both!  You’ll learn some real cooking techniques and try your hand at some of these culinary circus acts. 

We’ll start with Pimiento Goat Cheese Crostini and then fool around with her Italian ‘take’ on ‘shrimp & grits’ with Shrimp Puttanesca over Creamy Polenta. We’ll skip down the fusion highway with Garlic Greens with Pancetta (a/k/a collard greens) and Hoppin’ Giovanni with Italian Cannellini Beans. (Say what?) You won’t know which way is up with the ending dish of Panettone Bread Pudding.

You'll get to work with Sandy and make some of tonight's dishes too! We promise an interesting night out in our kitchen!

(Dinner)

Limited Hands On 

Sat. 6/3/17   6:30-9:00

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

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

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

15 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4401

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

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

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

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

(Tasting)

Demonstration Class

Sun. 6/4/17   10:00-12:30 

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

 

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

18 openings available

$60.00

Raven Naramore

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4435

Sun, Jun. 4, 2017 @ 10:00 AM
MIDWEST BBQ INSTITUTE: SMOKING 101-THE "ART OF SMOKOLOGY"-
 

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 new level. It covers all the basics of backyard smoking so you’ll learn the secrets to perfect BBQ like: 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. 6/4/17   10:00-2:00 

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

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

 

 

10 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4437

Sun, Jun. 4, 2017 @ 6:30 PM
COOKWELL! NO MORE WHEAT BELLY! WHEAT-FREE, BUT NOT DEPRIVED!
 

Eating wheat-free and grain-free doesn’t mean flavor free!  You can still have very satisfying, healthy foods.  Jackie Caldwell is an integrative nutrition coach and has been eating grain-free for 10 years.  She recovered from severe ulcerative colitis by radically changing her diet and eliminating the foods that she couldn’t digest.  This was after being told several times by doctors that food had nothing to do with her digestive disease. 

Jackie is a very passionate about teaching people how the body can heal itself when you eat the right foods and will walk you through the basics of baking for a wheat-free plan.  We tried her Cranberry Lemon Muffins and we can attest to their amazing goodness!  She will show you how to create mixes and staple baked goods that will take you through the week. Imagine being able to grab a satisfying and nutritious muffin to pop in your brief case or purse so that you can weather the “donut storm” at work or send with your children for a healthy snack.

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

You will go home with doable recipes for a sliceable bread loaf, muffins, Chocolate Chip Cookies and grain-free Focaccia Bread that will make you proclaim “Wheat! Who Needs It?”  A seriously great baking class!

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

Limited Hands On 

Sun. 6/4/17   6:30-9:00 

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

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!

12 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4511

Sun, Jun. 4, 2017 @ 6:30 PM
BASIC FUNDAMENTALS: LEARN TO BAKE THE PERFECT CAKE
 

Much like the little black dress, the classic cake (in all its various shapes and forms) will never go out of style! With all the quick mixes on the shelves, some may believe that the days of crafting a classic cake are lost. Not so, we say! And, we can prove it (Hello, we ARE a culinary center)!

Tonight's expert culinary instructor will take you back to the time when flour was sifted, fresh eggs were cracked (Remember, add one at a time!) and you never bumped the counter (no one wants their cake falling, right?!) You’ll take away key culinary baking principles of cake making.

Get ready to take notes as you learn to create a delicious filling, and basic buttercream frosting, including icing techniques that will turn ho-hum cakes into masterpieces. We’ll even show you how to resurrect a cake flop, and serve it up with pride! You’ll learn recipes that will delight your taste buds. These are recipes and baking skills that you’ll use over and over again! 

(Tasting)

Demonstration Class 

Sun. 6/4/17   6:30-9:00 

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

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

0 openings available

$55.00

CCKC Instructor TBD

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4374

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

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

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

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

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

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

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

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

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

Please bring a cooler to class each day.

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

Hands On

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

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4347

Mon, Jun. 5, 2017 @ 6:30 PM
PRO SERIES I: DAY 1 - KNIFE SKILLS
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT FATHER'S DAY GIFT IDEA!

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

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

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

Mondays beginning: 6/5, 6/12, 6/19, 6/26, (skip 7/3), 7/10, 7/17, 7/24, 7/31, 8/7

6:30-9:30  (Hands On)

Series fee $1125   

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

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

7 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4438

Tue, Jun. 6, 2017 @ 6:30 PM
FUNDAMENTALS OF CANDY MAKING
 

Here’s a class on the basics of candy making so that you can create sweet little delicacies in your home kitchen.  It really is a lot easier than you think.

Let’s learn how with Marcella Ibarguren, owner of Brigabon Candy and an expert confectioner (is that a word?).   You'll learn the importance of a candy thermometer and how to use it to differentiate between the various stages of cooked sugar.  Once mastered you can make almost any confection.

Tonight, it’s all about toffee, brittle and homemade marshmallows.  You’ll even get some hands-on experience and take home some fancy sweets. 

(Tasting & Take-Home Confections)

Limited Hands On 

Tues. 6/6/17   6:30-9:00

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

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

18 openings available

$55.00

Marcella Ibarguren

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4374

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

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

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

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

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

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

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

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

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

Please bring a cooler to class each day.

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

Hands On

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

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4442

Wed, Jun. 7, 2017 @ 6:30 PM
SMARTLY CRAFTED COCKTAILS
 

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


From shrubs and infusions, to garnishes and glassware, to temperature and balance, you’ll be making interesting and delectable cocktails at home in no time.  No more kegs and box wine, for sure! 


You’ll be a pro at making drinks with names like Bourbon Crisp and Provencal Lemonade.  Or, maybe you’d prefer a Pomegranate Green Tea (let’s just call this one a “healthy” cocktail and leave it at that).   A cocktail party wouldn’t be complete without easy and low-maintenance appetizers, so we’ll enjoy those….and go home with all of the drink and food recipes, too! Hey, we wouldn’t leave you hangin’, now would we?


In case you were wondering, you’ll taste several of tonight’s cocktails as well! Duh. When the class is over, you’ll leave with the confidence needed to entertain like a pro at the drop of a hat!


(Tasting) 


Demonstration Class 

Wed. 6/7/17   6:30-9:00 

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

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

8 openings available

$65.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4374

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

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

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

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

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

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

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

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

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

Please bring a cooler to class each day.

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

Hands On

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

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4443

Thu, Jun. 8, 2017 @ 6:30 PM
"SPREAD" THE LOVE: DIPS, SPREADS AND HOMEMADE PITA BREAD
 

The party always starts when the food comes out, right?  Why not make that party fare the highest and best it can be!  Oh, and lets include some homemade pita bread while we're at it, too.   You’ll be amazed at how easy it is, and how amazing the results are! Once you have it down, you can flavor it as well. 

We’ll get our hands dirty as we knead the pita dough and then while it's resting, we’ll learn how to create some “kick butt” spreads and dips such as homemade Hummus and three kinds of Chef Vega’s signature “tapenade” recipes.

Now, back to the dough … we’ll roll, stretch, pull and grill your homemade pita dough.  Close your eyes and imagine the aroma of freshly grilled pita with these fabulous spreads.  Now open them and enjoy what you have made with your classmates as you feast on your fabulous appetizer party!

(Tasting) 

Hands On

Thurs. 6/8/17    6:30-9:00 

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

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

0 openings available

$60.00

Jesse Vega

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4374

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

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

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

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

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

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

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

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

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

Please bring a cooler to class each day.

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

Hands On

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

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4444

Fri, Jun. 9, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FLAVORS OF THE CARIBBEAN-IT'S AN ISLAND BEACH PARTY!
 

Imagine you are planted on a colorful wooden chair next to a golden beach shaded by palm trees and crystalline waters teeming with colorful tropical fish. Smell the spicy food cooking in the shacks behind you, groove to the calypso music, and bask in the gentle leisurely lifestyle of the islands. Sounds like something dreams are made of, huh? Well, tonight we’re going down to the islands, mon, and we’re adding a spicy food competition to our island fete. 

You’ll start the evening with the standard Rum Punch, and then divide into teams.  We’ll supply a mystery box filled with an array of salsa and guacamole ingredients. Then you’ll work together, using a molcajete to create your own signature salsa creations.

Next, you’ll dive into more hands-on cooking action alongside your experienced instructor, Susy Lara, as you learn to prepare fantastic Caribbean-Mex-inspired dishes like Grilled Queso Fresco with Roasted Poblanos, Pollo Asada, a tasty marinated and grilled chicken dish, Grilled Pineapple (yes, it’s a thing!), and Cilantro Lime Rice. We’ll end our beach party fiesta with a creamy, yet ‘cake-y’, Choco Flan. Wow!

Feel free to wear your favorite island-themed shirt…and sombrero!  Did we say a tropical Rum Punch is included? Yeah, Mon! 

(Dinner)

Hands On 

Fri. 6/9/17   6:30-9:00 

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

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

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

7 openings available

$75.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4445

Sat, Jun. 10, 2017 @ 10:00 AM
FULL-DAY BREAD-MAKING WORKSHOP: RYE BREADS AND PUMPERNICKELS
 

This 5-hour bread-making course offers a unique opportunity for you to learn how to make some “out-of-the-ordinary” beautiful breads.

Alongside culinary instructor and bread-maker extraordinaire, Paul McCool, you’ll learn much about the essential ingredients in bread-making: flours, salt, sugars and, of course … yeast. Paul knows a LOT about the science of breads, so who better to teach us all about yeast, sourdough starters and soakers (you can even take some starter home with you!), how to ferment the right way, and the proper steps to kneading and shaping your breads. It’s a LOT to take in, but we’ll have all day to take it step by step, without feeling rushed or anxious. What a luxury to have this kind of time with Paul!

The breads we’ll learn to make today are Rustic Pumpernickel Bread, Vort Limpa Bread, and Eric's Favorite Rye Bread. Of course, we’ll stop and enjoy a light lunch midway through our day (don’t want you to lose steam during the kneading portion of class!).

(Tasting, Light Lunch & Take-Home Bread)

Hands On

Sat. 6/10/17   10:00-3:00 

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

0 openings available

$115.00

Paul McCool

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4527

Sat, Jun. 10, 2017 @ 10:00 AM
Added Class: FULL-DAY BREADMAKING 101
 

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

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

(Lunch & Take-Home Dough)

Hands On

Sat. 6/10/17    10:00-3:00 

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

9 openings available

$70.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4541

Sat, Jun. 10, 2017 @ 11:00 AM
FLASH DEMOS™! MEET TWO POWERFUL ASIAN DISHES: KUNG PAO CHICKEN WITH EXPLODING NOODLES!
 

This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America.   It is a succulent, complex sauce of salty, sweet, sour, and spicy flavors.  ….and, then, there are the Exploding Noodles. Say what?

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

FLASH DEMOS are offered on Saturday mornings .....and Wednesday mornings during the "Wednesday Markets" in Downtown Overland Park. 

Register in advance online up to the day of class for $25 or walk-in the morning of class at $30. These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professor™”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy some Foodie Talk with us!    

Sat. 6/10/17    11:00-12:00

 $25 advance registration or $30 for walk-in

Flash Demo Food Professor™: Chef Yvette Hirang 

Other FLASH DEMOS™ Classes

Let's Go On A Blender Bender! (Wed. 6/14  10:00-11:00)

Zoodles of Faux Noodles (Wed. 6/21  10:00-11:00)  

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com    

20 openings available

$25.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4376

Sun, Jun. 11, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: HOMEMADE CINNAMON ROLLS (Adult/Child Option)
 

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

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

(NOTE: Adults are welcome to sign up for a seat in this class with your Junior Chef. Please indicate this when registering.)  

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

Hands On

Sun. 6/11/17   10:00-1:00  

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

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

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

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

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

0 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4446

Sun, Jun. 11, 2017 @ 10:00 AM
MASTER BAKING CLASS: SAN FRANCISCO SOURDOUGH BREAD WITH MARK FRIEND (FARM TO MARKET BREAD CO.)
 

Attention all bread bakers!  This is a class you will not want to pass up! Learn the art of creating authentic sourdough bread with Master Baker, Mark Friend.  You know him as the culinary artistry behind KC’s legendary Farm to Market Bread Company.  Yes, you heard me.  With over 45 years of experience, he is considered a leading expert on natural sour starters and has even lectured on sourdough at the American Institute of Baking! 

Today, you will learn his secrets of making authentic San Francisco Sourdough Bread.  He will lead you through the seven steps of measuring, mixing (both by hand and using a mixer), first ferment, dividing, shaping, final fermentation and baking (including loading a loaf onto the hearth).  You will further learn how to create a starter from water and flour and how to maintain your starter. 

Participants will receive a detailed formula with instructions and you’ll even receive one of his famous “starters” to enable you to have some hands-on experience creating delicious, wholesome sourdough bread whenever you wish.  (I’d say that alone was worth the price of the class, right?) 

(Tasting) 

Hands On

Sun. 6/11/17    10:00-1:00 

(This class could be perfectly paired with Mark Friend’s 2nd class with us on 7/16 – Master Baking Class: Pain au Levain Naturel.) 

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

$65.00

Mark Friend

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4447

Sun, Jun. 11, 2017 @ 6:30 PM
SOUS VIDE FOR THE HOME KITCHEN
 

Increasingly affordable and easy to do, sous vide (pronounced “sue-veed”) immersion cooking has become trendy in the home kitchen and makes it easy to achieve professional-quality results. Sous vide means “under vacuum” in French and refers to a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath with the intent to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside. 

Let an expert walk you through this cooking method, including a discussion of the home versions of the sous vide machines and how to create the perfect steak.   A rare opportunity to expand your culinary horizons. 

(Tasting)

Demonstration Class

Sun. 6/11/17    6:30-9:00 

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

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

14 openings available

$60.00

Charlie Hammond

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4375

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

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

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

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

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

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

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

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

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

Please bring a cooler to class each day.

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

Hands On

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

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4377

Mon, Jun. 12, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 1-KITCHEN FUND.)
 

Register early!  This one always sells out! 

This 4-day series designed specifically for our Junior Chefs (ages 9-14) 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. 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). See complete course descriptions below.

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

Mon. 6/12, Tues., 6/13, Thurs. 6/15, Fri. 6/16  

10:00-2:00   Series Fee $440   

Hands On        

Series Fee includes: Tastings, binder for all recipes and handouts, toque and 10% Pro Series student discount on Pro Series Cookware) 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).   

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

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry 

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

Day 4: Grilling 

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


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!

4 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4448

Mon, Jun. 12, 2017 @ 6:30 PM
CHEF'S WORKSHOP: HOW TO SAUTE
 

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 Mushrooms, Sautéed Chicken Breast with Chardonnay Pan Sauce, Sautéed Spinach, Sautéed Portobello Mushrooms in Balsamic Butter Sauce, and Peppered Salmon Fillet with Rusty Nail Cream Sauce.

This class will change the way you cook!

(Tasting) 

Hands On 

Mon. 6/12/17   6:30-9:00

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

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

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4347

Mon, Jun. 12, 2017 @ 6:30 PM
PRO SERIES I: DAY 2 - MEATS
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT FATHER'S DAY GIFT IDEA!

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

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

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

Mondays beginning: 6/5, 6/12, 6/19, 6/26, (skip 7/3), 7/10, 7/17, 7/24, 7/31, 8/7

6:30-9:30  (Hands On)

Series fee $1125   

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

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

7 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4375

Tue, Jun. 13, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 2-CHICKEN DINNER)
 

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

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

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

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

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

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

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

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

Please bring a cooler to class each day.

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

Hands On

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

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4377

Tue, Jun. 13, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 2 -SAUCES)
 

Register early!  This one always sells out! 

This 4-day series designed specifically for our Junior Chefs (ages 9-14) 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. 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). See complete course descriptions below.

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

Mon. 6/12, Tues., 6/13, Thurs. 6/15, Fri. 6/16  

10:00-2:00   Series Fee $440   

Hands On        

Series Fee includes: Tastings, binder for all recipes and handouts, toque and 10% Pro Series student discount on Pro Series Cookware) 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).   

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

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry 

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

Day 4: Grilling 

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


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!

4 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4410

Tue, Jun. 13, 2017 @ 6:30 PM
WAKE UP LITTLE SUSHI!
 

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

Tues. 6/13/17   6:30-9:00 

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

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

18 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4542

Wed, Jun. 14, 2017 @ 10:00 AM
FLASH DEMOS™! LET'S GO ON A BLENDER BENDER!
 

Whether your equipment of choice is a Vitamix, a Bullet or an old-school Oster, this class will answer the age-old question of how many awesome flavors, anti-oxidants and fresh naturalness (I just made up that word) you can fit in one glass.   Let an expert walk you through simple formulas for nutritious and delicious meal replacements and snacks.  Kids and adults love ‘em!  So…start your blenders folks! 

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

FLASH DEMOS are offered on Saturday mornings .....and Wednesday mornings during the "Wednesday Markets" in Downtown Overland Park. 

Register in advance online up to the day of class for $25 or walk-in the morning of class at $30. These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professor™”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy some Foodie Talk with us!    

Wed. 6/14/17    10:00-11:00

 $25 advance registration or $30 for walk-in

Flash Demo Food Professor™: Cooking Instructor/Certified Nutritionist Jackie Caldwell

Other FLASH DEMOS™ Classes

Zoodles of Faux Noodles (Wed. 6/21  10:00-11:00)  

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com    

24 openings available

$25.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4375

Wed, Jun. 14, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 3-MAC ''N CHEESE)
 

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

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

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

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

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

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

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

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

Please bring a cooler to class each day.

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

Hands On

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

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4375

Thu, Jun. 15, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP DAY 4-TARTS & CUPCAKES)
 

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

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

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

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

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

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

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

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

Please bring a cooler to class each day.

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

Hands On

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

10:00-2:00         Series Fee: $315 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4377

Thu, Jun. 15, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 3-MEATS & POULTRY)
 

Register early!  This one always sells out! 

This 4-day series designed specifically for our Junior Chefs (ages 9-14) 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. 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). See complete course descriptions below.

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

Mon. 6/12, Tues., 6/13, Thurs. 6/15, Fri. 6/16  

10:00-2:00   Series Fee $440   

Hands On        

Series Fee includes: Tastings, binder for all recipes and handouts, toque and 10% Pro Series student discount on Pro Series Cookware) 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).   

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

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry 

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

Day 4: Grilling 

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


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!

4 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4449

Thu, Jun. 15, 2017 @ 6:30 PM
GIRLS NIGHT OUT! DESPERATE HOUSEWIVES OF LITTLE ITALY: EASY ITALIAN FAVORITES
 

Face it, ladies, we’re all a little desperate – desperate to have a night out with your besties, that is! C’mon, you know who you are!  Grab your girlfriends and head on over for a special night OFF filled with cooking fun in the CCKC kitchens – Little Italy-Style!

Our own Italian Princess, Daniela Mancinelli Abel, who happens to be a fabulous Italian chef, will teach you some of her own family’s favorite recipes in a fun and relaxed way. You’ll divide into small groups for some hands-on cooking time when you work right alongside Daniela to make classic dishes like Panzanella Salad and Pasta Primavera, plus a decadent Crusted Shrimp dish.  We’ll end our girlie party on a sweet note with a Limoncello Cake Martini cocktail. Yum! 

No drama allowed tonight – just a relaxing evening of great food enjoyed with your BFF “family”! Mangia!

(Tasting)

Hands On 

Thurs. 6/15/17   6:30-9:00 

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

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

7 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4379

Fri, Jun. 16, 2017 @ 10:00 AM
LI'L KIDS: CURIOUS GEORGE AND THE MISSING BANANAS
 

That little mischievous monkey, Curious George, got into our kitchen last night and hid all of our bananas! We need all little chefs (ages 5-8) and their adult cooking partners to join our “Banana Safari” as we search high and low for those lovely yellow fruits so we can use them today in our cooking class! It’s a great day to spend time with your child where you will create some wonderful memories (and photo ops!), while your budding chef starts on the road to learning important kitchen and life skills.

We’ll be “cooking up fun” as the kids learn how follow instructions while we stir and whisk and crack an egg. We’ll learn how to cut fruit (using very kid-friendly knives!), and your young chef will learn how rewarding it is to eat something they’ve made with their own two hands! We keep it simple, engaging and interactive so nobody nods off or gets bored.

We’ll work together as teams to make a creamy Yogurt Banana Split, fresh-baked “Going Bananas” Cookies and yummy Banana Pudding Cups!

This is a great class designed to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand.

(Tasting) 

Hands On

Fri. 6/16/17   10:00-12:00

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

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

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

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

 

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

1 opening available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4377

Fri, Jun. 16, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY PRO SERIES I (DAY 4-GRILLING.)
 

Register early!  This one always sells out! 

This 4-day series designed specifically for our Junior Chefs (ages 9-14) 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. 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). See complete course descriptions below.

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

Mon. 6/12, Tues., 6/13, Thurs. 6/15, Fri. 6/16  

10:00-2:00   Series Fee $440   

Hands On        

Series Fee includes: Tastings, binder for all recipes and handouts, toque and 10% Pro Series student discount on Pro Series Cookware) 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).   

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

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry 

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

Day 4: Grilling 

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


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!

4 openings available

$440.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4450

Fri, Jun. 16, 2017 @ 6:30 PM
NEW! FLAVORFUL WEEKEND NIGHTS! FRIDAY NIGHT FOOD FIGHT! A MYSTERY BOX COOKING PARTY!
 

Much like the popular Food Network cooking shows, this interactive and fun Friday night food competition will place you in small teams where you’ll be pitted against other chef wannabes, all with mystery boxes of ingredients and a cruel clock.  Folks, we have been providing these kinds of interactive experiences for 20 years now!  We can absolutely guarantee a fun … and delicious… evening! 

We’ll greet you with a specialty cocktail we like to call the ‘Chef’s Little Helper”, and then all you weekend kitchen warriors will be let loose to transform your ingredients into a restaurant-quality dish to feed the entire motley crew.  Bartering?  Uh-huh…if you wanna.  Trips to our pantry?  Sure…within reason.  And, our chefs and staff will be right there with you during the evening cheering you on, fetching equipment and providing real cooking education as you go.  

Expect a fair amount of kitchen “trash talk” as we anticipate that a few of you will get quite cocky as you compete for some seriously good prizes. (e.g “Hey where did you get your training, Le Cordon Poo?”)  Not to worry though … our chefs will 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.  We might even throw in a few challenges, just to keep things exciting.  In the end, we’ll all sit down around the table and dine on our culinary creations.

The judges will pick the winners and provide light-hearted feedback.  Pull together your own winsome cooking team or we’ll put you with some new friends.  Either way. It’s a good, clean and tasty way to party on a Friday night!

(Dinner)

Hands On 

Fri. 6/16/17   6:30-9:00 

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

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!

24 openings available

$75.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4380

Sat, Jun. 17, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY-MIDWEST BBQ INSTITUTE: KIDS' LEARN 'QUE'-THE FUNDAMENTALS OF GRILLING
 

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


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


(Tasting & Take-Home BBQ Sauce & BBQ Rub)

 

Hands On


Sat. 6/17/17    10:00-1:00

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

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

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

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

 

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

 

8 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4453

Sat, Jun. 17, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! FOODS OF SICILY
 

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

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

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

(Tasting)

Limited Hands On

Sat. 6/17/17   6:30-9:00 

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

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

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

11 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4381

Sun, Jun. 18, 2017 @ 10:00 AM
MIDWEST BBQ INSTITUTE: PATIO-DADDY-O! BACKYARD GRILL CLASS WITH DAD ON FATHER'S DAY!
 

Today is Father’s Day! Give Dad a unique experience this year … a grilling class with his son or daughter (ages 11+)! You’ll both be hangin’ with the Grill Meister Chef Richard McPeake (who is a father, too by the way)!

Celebrate for a few special hours as you take one of our most requested grilling class – one that covers “perfectly grilled steaks.” Working as a team under the tutelage of Chef Richard McPeake (an award-winning BBQ’er, CIA graduate and cookbook author) you’ll be grilling like pros in no time!

You’ll learn the right way to prepare your grill, what grill temperatures to maintain, all about grill safety, and how timing is critical in grilling the perfect steak. Chef Richard will also teach you how to determine doneness and the importance of patience as you allow your grilled steak to rest. We’ll learn about choosing the right cuts of steaks and how to get them prepped, seasoned and ready for the grill. And then … the grilling begins! How do you like your steak, Dad?

Chef will demonstrate grilling techniques as he shows you how to make a Grilled Caesar Salad (Yes, salad on the grill!) Grilled Marinated Beef Loin with Cumin & Sweet Onion Salsa (How to prep, and proper slicing), Rosemary Grilled Fingerling Potato Skewers, Grilled White Cheddar Baby Portobello Mushrooms, and finally, Grilled Pineapple with Dessert with an Infused Rub - all grilled to perfection! Sign up early – this will sell out fast!

(Minimum age 11, NO maximum age!)

(Tasting) 

Hands On 

Sun. 6/18/17 10:00-2:00

Class fee of $140 per father/child team.

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

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

5 openings available

$140.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4395

Sun, Jun. 18, 2017 @ 10:00 AM
FATHER/CHILD (Ages 11+): FATHER'S DAY OUTING! DADS & KIDS LEARN TO MAKE "REAL NY PIZZA"!
 

Looking for that perfect experience/gift for Father’s Day! This is it! 

Dads and kids are in for a real treat as they work together to learn how to create “Real New York Pizza” from an experienced chef, Jesse Vega. Jesse loves teaching kids and adult kids (!) how to make delicious pizza and has taught hundreds of students throughout the years … spreading joy and fun wherever he goes!

It’s not all “fun and games” though as our father/kid cooking teams will get their hands in the dough as they learn some important baking skills and essential techniques that will serve them well anytime they are in the kitchen including knife skills, proper measuring, how to work with yeast, how to use a pizza peel, and much more! They will whip up their own batch of pizza dough which they’ll be bringing home for more pizza-making fun in your kitchen!  Hey, they might even share a slice with mom!

That’s not all……they’ll also make a delicious homemade pizza sauce and choose from a variety of toppings to create their own personal pizza to bake up and eat in class.

Don’t let the kids miss this great opportunity ….and spend some quality time with dad on his special day! 

(Minimum age 11 and up, NO maximum!)

(Tasting and Take-Home Pizza Dough)

Hands On 

Sun. 6/18/17   10:00-12:30

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

5 openings available

$95.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4382

Mon, Jun. 19, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: GLOBAL FOODS WITH THE LARA SISTERS (ITALY)
 

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

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty menus:

Day 1:  Italy

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

Day 2:  Asia 

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

Day 3: Mexico 

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

Day 4:  Good Ole’ USA 

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

 (Lunch) 

Hands On

Mon. 6/19, Tues. 6/20, Wed. 6/21, Thurs. 6/22

10:00-2:00    Series Fee: $230 

 

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

$230.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4454

Mon, Jun. 19, 2017 @ 6:30 PM
COOKWELL! EAT YOURSELF WELL! BALANCING YOUR BLOOD SUGAR
 

You don’t have to have diabetes to know the importance of balancing your blood sugar to live a healthier life. Balancing your blood sugar is an art and the essential key is knowing what, how and when to feed your body.

Many of us struggle with excess belly fat, sugar cravings, chronic fatigue, mood disruptions and just plain not feeling good. Did you know that these are all symptoms of a blood sugar imbalance and that you can easily correct these issues by making some simple choices about the foods you put in your body? Well, you can.

Today, you’ll learn all you need to know as healthy cooking instructor, Katie Newell, shares the fundamentals of cooking and eating to balance your blood sugar. She’ll show us some easy-to-recreate, delicious recipes that are perfectly crafted to keep those sugar and carb levels where they should be. As a seasoned culinary instructor and holistic health expert, Katie literally cooked herself well and she’s eager to share the knowledge that she learned along her journey with you.

During this inspiring class, she’ll teach us some of her most popular sugar-free/low sugar, gluten-free and dairy-light recipes to help you reach your goals such as, Black Bean & Tomato Quinoa, Fresh Blackberry & Mixed Green Salad, Simple Sausage Skillet Supper and a warm Apple Crumble. Finally, we’ll discuss the best way to make a salad.

You’ll take home the recipes, confidence and know-how needed to beat your sugar cravings right in your own kitchen.

(Tasting)

Limited Hands On 

Mon. 6/19/17   6:30-9:00 

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

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

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

9 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4347

Mon, Jun. 19, 2017 @ 6:30 PM
PRO SERIES I: DAY 3-SEAFOOD
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT FATHER'S DAY GIFT IDEA!

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

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

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

Mondays beginning: 6/5, 6/12, 6/19, 6/26, (skip 7/3), 7/10, 7/17, 7/24, 7/31, 8/7

6:30-9:30  (Hands On)

Series fee $1125   

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

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

7 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4382

Tue, Jun. 20, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: GLOBAL FOODS WITH THE LARA SISTERS (ASIA)
 

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

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty menus:

Day 1:  Italy

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

Day 2:  Asia 

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

Day 3: Mexico 

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

Day 4:  Good Ole’ USA 

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

 (Lunch) 

Hands On

Mon. 6/19, Tues. 6/20, Wed. 6/21, Thurs. 6/22

10:00-2:00    Series Fee: $230 

 

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

$230.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4455

Tue, Jun. 20, 2017 @ 6:30 PM
DINNER WITH "THE FAMILY" - HANDMADE SPAGHETTI & MEATBALLS
 

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

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

(Tasting &Take-Home Food)

Hands On 

Tues. 6/20/17   6:30-9:00   

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

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

17 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4456

Wed, Jun. 21, 2017 @ 9:30 AM
FOODIE FIELD TRIP! FROM BEEHIVE TO YOUR TABLE: AN EXCLUSIVE TOUR OF A WORKING HONEY FARM
 

We’re hitting the road for another Foodie Field Trip! This time our journey takes us to a hidden treasure in Paradise, Missouri, (located just north of Smithville Lake) as local beekeeper, pollinator habitat conservationist, and CCKC Instructor Bill Allinder (honey cooking classes), guides us on a behind-the-scenes tour of his working honey farm, including a “honey pot” full of culinary education!

This is the REAL DEAL folks! Bill is passionate about beekeeping practices and his interest in this interesting subject dates to summers he spent as a boy on his grandfather’s farm near Noel, Missouri where he helped with keeping bees, harvesting honey, capturing swarms, and locating and capturing wild bee colonies. He and his wife live on this property where they’re converted several acres that’s now devoted as a pollinator habitat.

You’ll be on the property for about 2 ½ hours and you should be prepared to participate in a 1-mile nature walk, so you’ll want to wear comfy shoes and long pants as Bill leads you through the wildflower fields and shares his extensive knowledge about his habitat and the plants that you’ll find there. With any luck, the persimmon and basswood trees will be blooming while you’re there!

While visiting the beehives, Bill will explain what happens in the apiary (which is just a fancy word for the location where bees are kept) plus, he’ll show you what flowers the bees are currently working on as you observe them making their golden honey.

The tour will include light snacks and cold water.  (You are welcome to bring additional snacks.)

(Bill’s Bio Includes: 2017 Vice President of the Missouri State Beekeeper Association; 2001 Clay County Soil & Water Conservation District Conservationists of the Year; their pollinator habitat is certified as Monarch Watch Waystation number 15019.  Bill is also an enthusiastic foodie, wine collector and retired attorney, and is a graduate of the Culinary Center’s Professional Culinary Arts Program.) 

Don’t miss this special opportunity to visit one of Kansas City area’s hidden treasures. We’ll meet at the honey farm at 9:30 a.m. Driving directions will be provided prior to the date of the tour.   

(Private Customized Tour, Tasting, Light Snacks and Take-Home Honey) 

Demonstration Class

Wed. 6/21/17   9:30-12:00 

18 openings available

$60.00

Bill Allinder

East of Paradise Honey Farm, Paradise, MO

 
Event/Date Description Openings/Price/Location
4543

Wed, Jun. 21, 2017 @ 10:00 AM
FLASH DEMOS™! ZOODLES OF FAUX NOODLES!
 

There’s a new breed of noodles out there! We’re not talkin’ pasta noodles people.  We’re talkin’ spiralized vegetable noodles in some awesome sauces! They’re not just for the carb-averse eater either. Heck you can even sneak ‘em up on the kids ‘cause they love ‘em too.  Go figure.  

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

FLASH DEMOS are offered on Saturday mornings .....and Wednesday mornings during the "Wednesday Markets" in Downtown Overland Park. 

Register in advance online up to the day of class for $25 or walk-in the morning of class at $30. These power-packed 1-hour cooking classes are taught by experienced cooking instructors (a/k/a “Flash Demo Food Professor™”).  Each class will focus on one technique, dish or ingredient, front to back, and will include tastings and recipes for the featured dish/technique.  Come early and enjoy some Foodie Talk with us!    

Wed. 6/21/17    10:00-11:00

 $25 advance registration or $30 for walk-in

Flash Demo Food Professor™: Chef Katie Newell

Please visit our website for the most current listing of FLASH DEMOS™ at kcculinary.com     

24 openings available

$25.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4382

Wed, Jun. 21, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: GLOBAL FOODS WITH THE LARA SISTERS (MEXICO)
 

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

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty menus:

Day 1:  Italy

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

Day 2:  Asia 

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

Day 3: Mexico 

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

Day 4:  Good Ole’ USA 

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

 (Lunch) 

Hands On

Mon. 6/19, Tues. 6/20, Wed. 6/21, Thurs. 6/22

10:00-2:00    Series Fee: $230 

 

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

$230.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4439

Wed, Jun. 21, 2017 @ 6:30 PM
KNIFE SKILLS 101
 

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

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

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

(Snacks) 

Hands On 

Wed. 6/21/17   6:30-9:00 

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

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

16 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4382

Thu, Jun. 22, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: GLOBAL FOODS WITH THE LARA SISTERS (USA)
 

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

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.  They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.

And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

Here are the tasty menus:

Day 1:  Italy

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

Day 2:  Asia 

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

Day 3: Mexico 

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

Day 4:  Good Ole’ USA 

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

 (Lunch) 

Hands On

Mon. 6/19, Tues. 6/20, Wed. 6/21, Thurs. 6/22

10:00-2:00    Series Fee: $230 

 

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

$230.00

Vicky & Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4457

Thu, Jun. 22, 2017 @ 6:30 PM
FUNDAMENTALS OF ITALIAN WINES: UNDERSTANDING & APPRECIATING ITALIAN WINES
 

In Italy, drinking wine with a meal is the norm. It’s just expected that there will be a bottle of vino on the dinner table. But, why wouldn’t they? Did you know that the Italians have some of the most outstanding wines in the world? Well, they do. 


The goal of tonight’s wine lesson will help you get an understanding of the singular world of Italian wines. It will also get you a little more comfortable in the Italian section of your local wine shop or when ordering off of a wine list.


Let’s sip, swirl, taste and learn the basics about Italian wines. Which to choose with your meal….and why. Which wines come from which regions? You’ll learn as an expert wine aficionado, Brent Grider, Beverage Manager and Sommelier for KC’s newest restaurant, Stock Hill, discusses a few of the major regions like Piedmont, Emmilia-Romagna, Tuscany, Veneto, Lombardy and Umbria.  


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


(Wine Tasting & “Small Plate” Appetizers) 


Demonstration Class 

Thurs. 6/22/17   6:30-9:00 

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

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

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4458

Fri, Jun. 23, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A ROMANTIC COASTAL DINNER FOR COUPLES
 

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

It’s hands-on all the way as you and your date work in small groups alongside Chef Richard McPeake – graduate of The Culinary Institute of America, cookbook author and culinary instructor extraordinaire! Chef Richard is the consummate professional, passionate about sharing some of his favorite recipes: Baby Field Greens with Grilled Fresh Fennel & Leeks, Roasted Garlic Orange-Infused White Balsamic Vinaigrette, Pan-Seared Fresh Bass with Braised Red Onions and Buerre Rouge Sauce (Red Wine Butter Sauce), and Asparagus Gruyere & Sun-Dried Tomato Tart. And, for dessert, Chef will show us how to make his Famous Sabayon with Fresh Raspberries. 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 

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!


12 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4459

Fri, Jun. 23, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE! BOOZ-E-QUE!
 

Yes, we KNOW that beer is usually associated with BBQ, but, seriously, there is a whole lot more to learn about barbecue and its relationship with liquor and wine as well as beer!

Tonight, Bruce Campbell, the food and beverage guy with 25+ years in the the “biz,” will teach us some fabulous “booz-e-que” recipes that utilize beer, liquor and wine. We’ll discover how to pair wine with barbecue as we learn to prepare: Smoked Beer & Bacon Queso Fundido, Bourbon & Brown Sugar Planked Salmon, Grilled “Carrib'bq” Shrimp, Smoked Amaretto Sweet Potatoes, and Grilled Pound Cake with Pineapple Salsa and Tequila Whipped Cream. Whoa!

While we’re at it, we’ll learn cocktail mixing skills like the “Corona Limeade” and “Bourbon Apple Infusion”. What a fun and informative way to spend a Friday evening!

(Tasting)

Limited Hands On

Fri. 6/23/17   6:30-9:00 

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

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!

16 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4384

Sat, Jun. 24, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KIDS' COOK CLASSIC ITALIAN:HANDMADE SPAGHETTI & MEATBALLS (Adult/Child Option)
 

Kids (ages 9-14), you know you want to learn to make this iconic meal! Let’s learn the right way, from an expert. You’ll learn, and practice, culinary techniques to make a classic egg pasta dough, authentic Marinara and perfect meatballs - all, from scratch! Plus, you’ll take home some of your creation, as well. This is a class where you get to begin your OWN traditions!

(Note: Adults are welcome to sign up for a seat in this class with your Junior Chef. Please indicate this when registering.)

(Tasting)

Hands On

Sat. 6/24/17   10:00-12:30 

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

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

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

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

 

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

 

0 openings available

$55.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4460

Sun, Jun. 25, 2017 @ 10:00 AM
MIDWEST BBQ INSTITUTE: THE THRILL OF THE GRILL-GRILLING 101-A GREAT FATHER'S DAY GIFT IDEA!
 

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

BBQ master, Chef Richard McPeake (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. This class would be a perfect Father’s Day gift.

Ladies and gentlemen … let the grilling begin! NOTE: This is a demonstration class with no hands-on participation.

(Tasting) 

Demonstration Class 

Sun. 6/25/17   10:00-2:00 

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

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

14 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4512

Sun, Jun. 25, 2017 @ 10:00 AM
THE ART OF THE TART
 

Ahhh!  The sight of a beautiful well-made glazed fruit tart, looking as if has been lifted from a Renaissance painting.  The flaky dough heaped with seasonal fruits like apricots, peaches and berries is a celebration of nature and a monument to human culinary artistry.  

Instructor,Laura Thomsen, will begin our lesson by walking you through the fundamentals of creating the perfect Sweet Pastry Dough, and then she'll show you how to use it to create a variety of scrumptious tarts. Learn about choosing the right fruit, pan sizes and types, individual tarts, girly tarts perfect for high teas, glazes, custards, balancing the flavors and baking.  You'll get some hands-on cooking time, too. 

(Tasting & Take-Home Tart)

Limited Hands On

Sun. 6/25/17 10:00-12:30  

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

16 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4461

Sun, Jun. 25, 2017 @ 4:00 PM
NEW! "UP CLOSE & PERSONAL" IN THE KITCHEN: FOUNDATIONS OF ITALIAN COOKING
 

Join us for a semi-private “up close and personal” 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.

In this limited enrollment 4-hour class, expect lots of hands-on cooking time as you work alongside Chef Daniela Mancinelli Abel who will teach you how to cook Italian cuisine. She’s an engaging culinary professional who makes killer Italian dishes and her teaching style is lots of fun and easy to understand.

You’ll garner an intensive introduction to the ingredients and techniques of classic Italian cooking and share awesome family recipes such as Mancinelli Family Marinara Sauce, Chicken Parmesan, Homemade Meatballs, and more. 

Ask questions, practice what you learn and in the end, celebrate your new skills as we raise a glass of wine around the table while we enjoy the dishes and the new friends you’ve made during this one-of-a-kind kitchen experience. You’ll leave empowered to recreate these Italian masterpieces again and again in your own kitchen.

(Tasting)

Hands On 

Sun. 6/25/17   4:00-8:00 

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

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

$125.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4462

Sun, Jun. 25, 2017 @ 4:30 PM
COOKWELL! COOK HEALTHY! LIVE WELL! PERFECT PROTEINS FOR ENERGY & VITALITY
 

So many of us are looking to support an active lifestyle to support general good health, energy and vitality, and this is why Chef Gary Hild, a marathon runner, long time CCKC culinary instructor and Executive Chef with extensive background in nutrition and the preparation of delicious healthy foods, has designed this special class. He's set to share his vast knowledge about the Mediterranean style of cooking, Asian recipes, Dr. Andrew Weil’s philosophies on health and wellness, The Culinary Institute of America, and his own personal experiences as a chef focused on health, wellness and activity!

In this class, you’ll learn about ways to incorporate more fish into our diets and enjoy recipes that even the non-fish lover will appreciate. Eating fish on a regular basis will result in huge changes in our health with certain types of fish that are rich in protein, essential vitamins, minerals and essential omega 3 fatty acids.

Chef Gary will also discuss which types of meats provide the most energy and nutrition for our bodies, plus various healthier ways to prepare them. The knowledge learned today will be applied to entrée recipes you choose to cook for the rest of your life. You’ll also get some hands-on cooking time with this engaging professional, and we’ll even put the outdoor grill to optimal use as we discuss preparation techniques and proper use of fats in marinades. You’ll learn recipes like Grilled Salmon with a tasty Cucumber Relish, Mediterranean Pork Tenderloin, and more.

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

This class is perfect for those who are serious about cooking healthy at home.

(Tasting)

Limited Hands On 

Sun. 6/25/17   4:30-7:00 

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

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

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4393

Mon, Jun. 26, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 1-FRANCE)
 

In this brand NEW 4-day summer 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 healthy global delights.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of fundamental skills instructions like how to handle a knife, measuring, chopping, whisking, and more, plus on the 3rd day, the kids will enjoy a trip to the Overland Park Farmers Market where they'll have a change to meet the farmers and learn to how to pick and choose fresh produce. They'll also learn a little bit about the countries we'll focus on each day as they place a cultural game.  Kids should bring an appetite to learn to cook!  

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 a fancy 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. Ole!

DAY 3: USA - Cooking From The Farmers Market 

On our third day, we'll head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, colorful Succotash (What's that?  You'll see....and it's delicious.), and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries. Tasty! 

Day 4-Mama Mia! We’re Cooking Italian!

On our final day, we’ll pull together an Italian feast. We’ll learn skills like marinating, making a cream filling, and more as we prepare beautiful foods like Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), a hearty Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia! Let's Eat! 

(Lunch)

Hands On

Mon 6/26, Tues, 6/27, Wed. 6/28, Thurs. 6/29 

10:00-2:00   Series Fee: $230 

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

$230.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4347

Mon, Jun. 26, 2017 @ 6:30 PM
PRO SERIES I: DAY 4 - VEGETABLES
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT FATHER'S DAY GIFT IDEA!

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

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

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

Mondays beginning: 6/5, 6/12, 6/19, 6/26, (skip 7/3), 7/10, 7/17, 7/24, 7/31, 8/7

6:30-9:30  (Hands On)

Series fee $1125   

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

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

7 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4393

Tue, Jun. 27, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 2-FIESTA!)
 

In this brand NEW 4-day summer 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 healthy global delights.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of fundamental skills instructions like how to handle a knife, measuring, chopping, whisking, and more, plus on the 3rd day, the kids will enjoy a trip to the Overland Park Farmers Market where they'll have a change to meet the farmers and learn to how to pick and choose fresh produce. They'll also learn a little bit about the countries we'll focus on each day as they place a cultural game.  Kids should bring an appetite to learn to cook!  

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 a fancy 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. Ole!

DAY 3: USA - Cooking From The Farmers Market 

On our third day, we'll head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, colorful Succotash (What's that?  You'll see....and it's delicious.), and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries. Tasty! 

Day 4-Mama Mia! We’re Cooking Italian!

On our final day, we’ll pull together an Italian feast. We’ll learn skills like marinating, making a cream filling, and more as we prepare beautiful foods like Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), a hearty Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia! Let's Eat! 

(Lunch)

Hands On

Mon 6/26, Tues, 6/27, Wed. 6/28, Thurs. 6/29 

10:00-2:00   Series Fee: $230 

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

$230.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4393

Wed, Jun. 28, 2017 @ 10:00 AM
JCA CAMP:COOK GLOBALLY, EAT LOCALLY(DAY 3-FARMERS MARKET) )
 

In this brand NEW 4-day summer 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 healthy global delights.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of fundamental skills instructions like how to handle a knife, measuring, chopping, whisking, and more, plus on the 3rd day, the kids will enjoy a trip to the Overland Park Farmers Market where they'll have a change to meet the farmers and learn to how to pick and choose fresh produce. They'll also learn a little bit about the countries we'll focus on each day as they place a cultural game.  Kids should bring an appetite to learn to cook!  

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 a fancy 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. Ole!

DAY 3: USA - Cooking From The Farmers Market 

On our third day, we'll head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, colorful Succotash (What's that?  You'll see....and it's delicious.), and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries. Tasty! 

Day 4-Mama Mia! We’re Cooking Italian!

On our final day, we’ll pull together an Italian feast. We’ll learn skills like marinating, making a cream filling, and more as we prepare beautiful foods like Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), a hearty Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia! Let's Eat! 

(Lunch)

Hands On

Mon 6/26, Tues, 6/27, Wed. 6/28, Thurs. 6/29 

10:00-2:00   Series Fee: $230 

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

$230.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4463

Wed, Jun. 28, 2017 @ 6:30 PM
MVD TO Thu. 7/13: A CHEF'S SECRETS TO QUICK PAN SAUCES & SEARED MEATS
 

Please note that this class has been moved to Thu. 7/13. Please go to that date on the calendar to register. 

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

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

(Tasting)

Hands On 

Wed. 6/28/17   6:30-9:00  

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

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

20 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4393

Thu, Jun. 29, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 4-ITALIAN)
 

In this brand NEW 4-day summer 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 healthy global delights.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of fundamental skills instructions like how to handle a knife, measuring, chopping, whisking, and more, plus on the 3rd day, the kids will enjoy a trip to the Overland Park Farmers Market where they'll have a change to meet the farmers and learn to how to pick and choose fresh produce. They'll also learn a little bit about the countries we'll focus on each day as they place a cultural game.  Kids should bring an appetite to learn to cook!  

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 a fancy 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. Ole!

DAY 3: USA - Cooking From The Farmers Market 

On our third day, we'll head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, colorful Succotash (What's that?  You'll see....and it's delicious.), and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries. Tasty! 

Day 4-Mama Mia! We’re Cooking Italian!

On our final day, we’ll pull together an Italian feast. We’ll learn skills like marinating, making a cream filling, and more as we prepare beautiful foods like Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), a hearty Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia! Let's Eat! 

(Lunch)

Hands On

Mon 6/26, Tues, 6/27, Wed. 6/28, Thurs. 6/29 

10:00-2:00   Series Fee: $230 

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

$230.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4385

Sat, Jul. 1, 2017 @ 10:00 AM
TINY TOTS: TINY MEXICAN FIESTA
 

Grab your tiny chef (ages 2-4) and come spend the day together as a cooking duo at our "mini fiesta!" 

We’re heading south-of-the-border for some 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 are 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. 7/1/17    10:00-12:00 

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

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

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

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

 

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

 

0 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4465

Sat, Jul. 1, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! SUMMER PATIO MENU: ENTERTAINING WITH FRIENDS
 

Entertaining friends and family couldn’t get any easier! That’s exactly what you’ll be thinking after taking tonight’s fun and informative cooking class with Executive Chef Jesse Vega. You’ll learn an incredible menu which features several dishes that can be prepped well ahead of your next outdoor party so that you can actually enjoy your guests instead of juggling pots and pans in the kitchen.

Tonight, Chef Jesse opens his vast store of cooking and presentation knowledge as he teaches you essential culinary skills and cooking methods like sautéing, baking, mixing, grilling, and glaze-making to create simple dishes that help make any dinner party a breeze.

Our perfect party menu starts with Shrimp Skewers served with a light Lemon Aioli that will truly dazzle your guests. Next, you’ll receive rave reviews when after Chef Jesse walks you through the next three dazzling appetizer plates that will consist of - Chinese Pork Meatballs that offer guests a lively, flavorful bite of Asian goodness, Steak Kabobs topped with a homemade Balsamic Glaze, and Foil-Baked Salmon served with spicy Chimichurri Sauce. Sounds yummy, right? 

You’ll have a lot of fun working alongside Chef Jesse this evening – simply because he IS a lot of fun! Don’t miss this very special opportunity to add to your culinary and entertaining repertoire!

(Tasting)

Limited Hands On 

Sat. 7/1/17   6:30-9:00 

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

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

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

20 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4466

Wed, Jul. 5, 2017 @ 6:30 PM
MIDWEST BBQ INSTITUTE: I LIKE RIBS & BUTTS & I CANNOT LIE! AWARD-WINNING BBQ RIBS & PULLED PORK
 

Tonight, you’ll learn everything you need to know to prepare amazing BBQ ribs and pork butt in your own backyard. Award-Winning BBQ Master, Chef Richard McPeake (“Educator of ‘Que" and former Grand Champ at The American Royal World Series of BBQ ….I’m just sayin’), will break it all down in this class devoted to butts & ribs. (No, not that kind of butt! C’mon, now!)

This is the only class you’ll ever need to take to produce the most succulent BBQ ribs and pork you can imagine. Discover the best methods for smoking or grilling these meats that will make you the undisputed BBQ master in your domain. It’s as easy as 1-2-3, or in the case of ribs, 3-2-1.  So here you go!

You’ll learn all you need to know about ribs and pork butt such as buying tips, the differences between types of ribs, how to identify the “money” muscle of the pork butt, proper trimming techniques for both, making and applying a rub, seasoning, different cooking methods on the smoker, ceramic cooker, or grill, rib identity, prepping and proper cooking, and loads more. Chef McPeake will also demonstrate how to create a “scratch-made” zesty BBQ Sauce that we’ll use to slather over our ribs.  

You’ll learn all this as chef teaches recipes like Pulled Pork Sliders, Dr. Pepper Spareribs, Bacon & Onion Beans (that feature KC’s own Boulevard Beer as a “secret ingredient”). This is one heck of a class, folks! (And it would make a great Father’s Day gift!)

The tips and techniques you’ll take home from this evening’s class will take your grill cooking expertise to the next level….and we ain’t just “blowin’ smoke!” 

(Tasting)  

Demonstration Class 

Wed. 7/5/17   6:30-9:00 

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

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

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4400

Fri, Jul. 7, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! A TASTE OF IRELAND INSPIRED BY BALLEYMALOE COOKING SCHOOL
 

Once a joke, with potatoes as the punchline, Irish fare is now celebrated through fresh, local ingredients by inventive chefs all over the Emerald isle.  No establishment understands this more than the multi award-winning Ballymaloe Cookery School along the coast in south Ireland.  I know because I had the pleasure of visiting there recently and meeting directly with Darina Allen, it’s founder.  At Ballymaloe, students ranging from professional chefs to travelers and locals learn the art and craft of cooking that is inspired by the bounty of Ireland. 

Tonight, our own Chef Raven Naramore will teach us about what’s happening in the culinary world of Ireland and will concentrate on dishes inspired by this legendary cooking school.  Our menu will include unique version of the dishes such as Colcannon, Hot Beets With Cream and Marjoram, Irish Stew and Eves Pudding. 

One can think of Ireland as shamrock green villages, dim weather pubs, leprechauns and spuds, but I prefer to think of it in terms of an Irish food odyssey like we will experience this evening.  (Although, I must admit that the dim weathered pubs called my name on several occasions.) Join us, won’t you?

(Tasting)

Limited Hands On

Fri. 7/7/17     6:30-9:00 

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

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

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

18 openings available

$75.00

Raven Naramore

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4467

Fri, Jul. 7, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! MIDWEST BBQ INSTITUTE: COUPLES COOK! BACKYARD BAJA GRILL PARTY
 

Join us for this special fun and interactive class for grilling “twosomes” featuring a Baja Tacos and some new twists on grilling. Seasoned grilling pro, Chef Richard McPeake, will focus on how to prepare some awesome recipes on your grill at home!

You and your sweetie will work in small groups and learn indirect and direct grilling using both gas and live fire grills as you create a variety of unusual Baja seafood tacos will take you straight to the Pacific coastline.

Chef will share his secrets for high temperature grilling, handling and using hot peppers, how to make a quick and easy cream sauce, secrets to grilling using an indoor grill pan, outdoor grilling basics, “plancha” grilling tips, and lots more.  

We’ll concentrate on authentic Baja flavors as you learn to make Mango BBQ Mahi Tacos, A “New” twist on California Tacos!), Halibut Fish Tacos with a homemadeGuacamole sauce using an “avocado cutter”,  Blue Corn Salmon Tacos with Orange Habernero Sauce (whoa!) and Baha-Style Grilled Tilapia and Corn Salsa and Lime Crema.

(Tasting)

Limited Hands On 

Fri. 7/7/17   6:30-9:00

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

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

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

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

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

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

20 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4468

Sat, Jul. 8, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: COOKING FUNDAMENTALS: BAKING BASICS
 

In this 3-hour 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 show the kids the ins and outs of creaming, mixing, and folding, plus, how to make cookies, muffins, biscuits and quick breads.  Along the way, we’ll emphasize the importance of accuracy in measuring and introduce the professional chef’s best friend—“mise en place”. 

(Tasting & Take-Home Dough)

Hands On

Sat. 7/8/17    10:00-1:00 

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

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

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

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

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

9 openings available

$60.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4469

Sat, Jul. 8, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE ART OF THE APPETIZER
 

When it comes to entertaining, chefs and experienced home cooks know that interesting presentation and great mixtures of flavors and textures make an absolutely incredible appetizer buffet. But you have to know what you’re looking for, some simple cooking techniques, how to match the flavors and textures and how to present them. That’s what culinary instructor and CCKC's Executive Chef, Sergio Lara, will teach you this evening. 

Sergio will walk you through the art of putting together great appetizers with dishes like Goat Cheese Bruschetta Platter, Grilled Bacon Wrapped Shrimp Stuffed with Jalapeno and served with Cheesy Grits & Cilantro Brown Butter, Fried Spring Rolls with Grilled Chicken and Homemade Sweet & Spicy Sauce and Roasted Eggplant & Tomato with flat bread.

After this evening, you’ll be armed with fabulous, easy-to-recreate recipes, great presentation ideas, and the know-how to put it all together. They’ll certainly crown you the queen/king of the cocktail party! 

(Tasting)

Limited Hands On 

Sat. 7/8/17   6:30-9:00

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

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

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

20 openings available

$75.00

Sergio Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4470

Sat, Jul. 8, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! COUPLES IN OUR KITCHEN! THE TUSCAN CUCINA
 

Tonight, let’s teleport to beautiful Tuscany … through the power of beautiful Italian food. Alongside instructor, Chef Daniela Mancinelli Abel, you and your sweetie will work with other couples in small groups as she teaches you to create an outstanding menu of some of her favorite Italian dishes.

We’ll start with Crostini topped with a variety of Tuscan favorites. The second course will feature a simple, but perfect, Tuscan Caprese Salad. We’ll follow up with a pasta course — Lemon Tagliatelle with Olive Oil, Pine Nuts and Parmesan Reggiano. Our fourth offering will be Tuscan-Style Steak, grilled, sliced, and served with a shower of balsamic, olive oil and fresh herbs. We’ll finish with a classic Italian dessert of Tiramisu. By the end of the evening, you’ll be planning your own romantic trip to Tuscany!

(Dinner) 

Hands On 

Sat. 7/8/17   6:30-9:00 

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

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

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

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

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

6 openings available

$75.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4471

Sun, Jul. 9, 2017 @ 10:00 AM
AN ENCHANTED SUNDAY BRUNCH ON 'THE PLAZA' IN SANTA FE, NM
 

Way back in 1998 when I was still in the throes of construction of The Culinary Center, I threw down the plans one day, and picked up my overnight bags in order to take a look at my vision from a new perspective — namely out of the window of the Southwest Chief (Amtrak) to Santa Fe, New Mexico.

Knowing the magic that exists in this beautiful mountain village, I was sure to gain new insight … and eat some really good food! Having been there several times, I knew my favorite restaurants. Among them, “Cafe Pasqual” – an intimate, wildly decorated, unassuming and bustling restaurant right on the square in the middle of town, especially known for its breakfasts and brunches.

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

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

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

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

(Brunch)  

Limited Hands On 

Sun. 7/9/17   10:00-2:00 

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

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

20 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4472

Sun, Jul. 9, 2017 @ 6:30 PM
COOKWELL! PRACTICAL PALEO
 

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

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

We’ll cover  dishes like a Soaked Almond Hummus (because soaking nuts is good for your body!), Homemade Avocado Oil Mayo, Deviled Eggs 3-Ways,  Brussels Sprouts with Bacon, Broiled Chicken Thighs with Artichokes & Tomatoes (a fast & simple Paleo weeknight meal!), and one of her family’s slow-cooker favorites, Grass-fed Beef & Sweet Potato Stew.  Best of all,  the recipes are dairy-free, gluten-free, grain-free, and legume-free! And good for you! Yummy! .

(Tasting)

Limited Hands On

Sun. 7/9/17    6:30-9:00 

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

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

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4386

Mon, Jul. 10, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 1-DINNER AT GRANDMA'S)
 

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

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

Experienced cooking instructor Margo Mikkelson is leading this force of culinary camp and has designed brand NEW menus for FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

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

 Day 1:  Dinner at Grandma’s 

We’re gonna learn to cook a savory Beef & Noodle One-Put Goulash, and finish the meal with creamy homemade Chocolate Pudding. Get ready to lick the spoon!

Day 2:  It’s Chicken & Biscuits for Dinner!  

It’s all about comfort food today as we make Chicken with White Sauce & homemade Biscuits, plus a delicious summertime Apple Crisp. Yum!  

Day 3: Kid-Friendly Comfort Food

Today will cover the secrets of preparing a classic kid-friendly comfort food – Shepherd’s Pie. And for dessert – Fruit Fondue with Butterscotch Sauce! Deeelicious! 

Day 4:  Asian Noodles & Cupcakes- an Awesome Combination!  

Learn to make spicy Sesame Peanut Noodles with Shrimp- an Asian classic an Asian class. Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Bring a cooler to class each day.

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

Mon. 7/10, Tues. 7/11, Wed. 7/12, Thurs. 7/13 

10:00-1:00    Hands On

Series Fee: $315 

 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4473

Mon, Jul. 10, 2017 @ 6:30 PM
COOKWELL! GRAIN-FREE BAKING - SIMPLIFIED!
 

Just because you have made to commitment to lighten or eliminate grains from your diet doesn’t mean you can’t have satisfying foods.  You can! Certified Nutritionist and baker of all-things wheat-free, Jackie Caldwell, will walk you through the basics of grain-free baking. We will be making Pizza with almond flour crust, Zucchini Muffins, sliceable Cashew Butter Bread Loaf and last, but not least, Chocolate Chip Cookies. 

She will show you how to bake staple items that can carry you through each week. Imagine being able to grab a satisfying and nutritious muffin to pop in your brief case or purse so that you can weather the “donut storm” at work or your children’s play date? 

Learn all about baking with ingredients like almond flour and cashew butter, where to find them, the best ones, storage and baking tips, mixing methods, and much more.  You will go home with some do-able recipes for a sliceable bread loaf, muffins, pizza crust and chocolate chip cookies that will make you proclaim “Grains…Schmains…Who needs ‘em!?”  A seriously great baking class.

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

Limited Hands On 

Mon. 7/10/17   6:30-9:00 

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

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
4347

Mon, Jul. 10, 2017 @ 6:30 PM
PRO SERIES I: DAY 5 - MOIST HEAT COOKING
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT FATHER'S DAY GIFT IDEA!

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

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

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

Mondays beginning: 6/5, 6/12, 6/19, 6/26, (skip 7/3), 7/10, 7/17, 7/24, 7/31, 8/7

6:30-9:30  (Hands On)

Series fee $1125   

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

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

7 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4386

Tue, Jul. 11, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 2-CHICKEN & BISCUITS)
 

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

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

Experienced cooking instructor Margo Mikkelson is leading this force of culinary camp and has designed brand NEW menus for FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

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

 Day 1:  Dinner at Grandma’s 

We’re gonna learn to cook a savory Beef & Noodle One-Put Goulash, and finish the meal with creamy homemade Chocolate Pudding. Get ready to lick the spoon!

Day 2:  It’s Chicken & Biscuits for Dinner 

It’s all about comfort food today as we make Chicken with White Sauce & homemade Biscuits, plus a delicious summertime Apple Crisp. Yum!  

Day 3: Kid-Friendly Comfort Food

Today will cover the secrets of preparing a classic kid-friendly comfort food – Shepherd’s Pie. And for dessert – Fruit Fondue with Butterscotch Sauce! Deeelicious! 

Day 4:  Asian Noodles & Cupcakes- an Awesome Combination!  

Learn to make spicy Sesame Peanut Noodles with Shrimp- an Asian classic an Asian class. Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Bring a cooler to class each day.

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

Mon. 7/10, Tues. 7/11, Wed. 7/12, Thurs. 7/13 

10:00-1:00    Hands On

Series Fee: $315 

 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4474

Tue, Jul. 11, 2017 @ 6:30 PM
DELICIOUS RISOTTO RECIPES
 

Those Italians sure have a way of creating unbelievably tasty menus that Northern Italian Grandmothers have been serving for centuries.  One such versatile dish is Risotto.  But so many find it elusive when they really shouldn’t, and many aren’t sure what to serve it with, and how! 

Let an Italian pro show you the ropes of risotto as well as teach you how to create menus that utilize this Italian gold!  Daniela will teach you how to make classic Risotto with chicken stock, Risotto ai Funghi (Risotto with Mushrooms) for a wonderful vegetarian option, and “cheaters guide” to Risotto…. A faux Risotto that’s made with orzo but has the same earthy and creamy flavors in half the time! Enjoy tastings of each dish with different toppings such as grilled chicken, broiled salmon, and grilled vegetables. The options are endless!

Each student will be able to try their hand at making classic Risotto to take home with them and enjoy… she’ll even give you tips on what to do with the leftovers…if there are any!

(Tasting & Take-Home Risotto)

Limited Hands On 

Tues. 7/11/17   6:30-9:00 

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

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

20 openings available

$60.00

Daniela Mancinelli Abel

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4386

Wed, Jul. 12, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 1-KIDS COMFORT FOOD)
 

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

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

Experienced cooking instructor Margo Mikkelson is leading this force of culinary camp and has designed brand NEW menus for FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

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

 Day 1:  Dinner at Grandma’s 

We’re gonna learn to cook a savory Beef & Noodle One-Put Goulash, and finish the meal with creamy homemade Chocolate Pudding. Get ready to lick the spoon!

Day 2:  It’s Chicken & Biscuits for Dinner!  

It’s all about comfort food today as we make Chicken with White Sauce & homemade Biscuits, plus a delicious summertime Apple Crisp. Yum!  

Day 3: Kid-Friendly Comfort Food

Today will cover the secrets of preparing a classic kid-friendly comfort food – Shepherd’s Pie. And for dessert – Fruit Fondue with Butterscotch Sauce! Deeelicious! 

Day 4:  Asian Noodles & Cupcakes- an Awesome Combination!  

Learn to make spicy Sesame Peanut Noodles with Shrimp- an Asian classic an Asian class. Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Bring a cooler to class each day.

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

Mon. 7/10, Tues. 7/11, Wed. 7/12, Thurs. 7/13 

10:00-1:00    Hands On

Series Fee: $315 

 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4440

Wed, Jul. 12, 2017 @ 6:30 PM
KNIFE SKILLS 101
 

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

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

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

(Snacks) 

Hands On 

Wed. 7/12/17   6:30-9:00 

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

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

17 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4386

Thu, Jul. 13, 2017 @ 10:00 AM
JCA: 4-DAYCOOKING CAMP (DAY 4-ASIAN NOODLES & CUPCAKES)
 

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

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

Experienced cooking instructor Margo Mikkelson is leading this force of culinary camp and has designed brand NEW menus for FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

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

 Day 1:  Dinner at Grandma’s 

We’re gonna learn to cook a savory Beef & Noodle One-Put Goulash, and finish the meal with creamy homemade Chocolate Pudding. Get ready to lick the spoon!

Day 2:  It’s Chicken & Biscuits for Dinner!  

It’s all about comfort food today as we make Chicken with White Sauce & homemade Biscuits, plus a delicious summertime Apple Crisp. Yum!  

Day 3: Kid-Friendly Comfort Food

Today will cover the secrets of preparing a classic kid-friendly comfort food – Shepherd’s Pie. And for dessert – Fruit Fondue with Butterscotch Sauce! Deeelicious! 

Day 4:  Asian Noodles & Cupcakes- an Awesome Combination!  

Learn to make spicy Sesame Peanut Noodles with Shrimp- an Asian classic an Asian class. Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Bring a cooler to class each day.

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

Mon. 7/10, Tues. 7/11, Wed. 7/12, Thurs. 7/13 

10:00-1:00    Hands On

Series Fee: $315 

 

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

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

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

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

 

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

0 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4475

Thu, Jul. 13, 2017 @ 6:30 PM
GIRLS NIGHT OUT! MIDWEST BBQ INSTITUTE: GRILLS GO WILD...WITH GRILLED ITALIAN DELIGHTS!
 

“Selvaggio!” in Italian means “go crazy!”  So, this won’t be an “ordinary” girls’ night out.  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 gathering.

(Dinner)

Hands On

Thurs. 7/13/17    6:30-9:00 

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

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

9 openings available

$65.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4540

Thu, Jul. 13, 2017 @ 6:30 PM
Moved from Wed. 6/28: A CHEF'S SECRETS TO QUICK PAN SAUCES & SEARED MEATS
 

Please note that this class was moved from Wed. 6/28.

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

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

(Tasting)

Hands On 

Thu. 7/13/17   6:30-9:00  

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

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

20 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4388

Fri, Jul. 14, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: BAKING FUNDAMENTALS: BISCUITS, SHORTBREADS & SCONES
 

Heads up, kids (ages 9-14)! We’re firing up the ovens and digging out the rolling pins for a fun-filled morning of baking fun with Master Baker Paul McCool.  He’ll teach fundamental baking techniques as you learn to create the best-ever melt-in-your-mouth Buttermilk Biscuits, shortbreads and scones. We’ll learn both sweet and savory versions as well as how to change up the add-ins to create your own masterpiece! 

Learn how to apply the perfect soft touch to your dough to assure flaky biscuits and scones every time. Working alongside Paul, you’ll practice crumbing the butter, kneading, shaping, prepping, mixing and baking.  Biscuits aren’t complete without Homemade Sausage Gravy, right? So, you'll learn to make that too. What a treat! 

Don’t miss this fun and interactive class that explores baking secrets and shortcuts that’ll be used again and again. You’ll taste, make and even take home some of your baked treasures to share with family and friends.

(Tasting & Take-Home Biscuits)

Hands On

Fri. 7/14/17   10:00-12:30 

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

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

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

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

 

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

 

 

4 openings available

$50.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4476

Fri, Jul. 14, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! CHINESE "TAKE-OUT" FAVORITES!
 

Instead of ordering take-out from your favorite Chinese restaurant, why not learn to cook your favorite Chinese dishes at home! 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 a little “hands-on” as you prep and cook alongside an experience Asian chef, Yvette Hirang (You’ll LOVE her). She’ll share her tips and secrets as she teaches you to prepare Asian sauté and stir-fry classics like Chao Mein, the ever-popular Kung Pao Chicken, and Black Bean Shrimp in her relaxed and fun style. What an incredible line-up of tasty recipes! Get ready to throw that take-out menu out the window!

(Tasting)

Limited Hands On 

Fri. 7/14/17   6:30-9:00 

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

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

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

20 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4477

Fri, Jul. 14, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! WINE 101 WITH A CERTIFIED SOMMELIER
 

Let’s learn about wine with a pro!  This class is designed for those with an appreciation for one of the world’s oldest beverages.  Learn from scratch (or refresh your skills) with Certified Sommelier Brent Grider (Beverage Manager and Sommelier for Stock Hill Steakhouse 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! This class would make a great gift for any wine-lover. Hint. Hint. 


(Wine Tasting & Small Plates)


Demonstration Class 

 

Fri. 7/14/17   6:30-9:00  

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

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

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

20 openings available

$75.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4478

Sat, Jul. 15, 2017 @ 10:00 AM
MAGNIFICENT MACARONS
 

Sweet, cute and delicious!  Are you, like us, obsessed with these delicate, beautiful and classically French cookies?  Then this class is for you! 

We’re learning to make Macaron -- colorful, crispy cookie “sandwiches” filled with just about anything from jam to chocolate ganache.  We’ll discover lots of variations and learn how to create made-from-scratch fillings.  You’ll take home macarons to bake and share with your family, as well as the know-how to create more of these beauties!

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

Limited Hands On 

Sat. 7/15/17   10:00-12:30 

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

0 openings available

$55.00

Marcella Ibarguren

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4479

Sat, Jul. 15, 2017 @ 6:30 PM
FLAVORFUL WEEKEND NIGHTS! THE FLAVORS OF SOUTH AMERICA
 

Get 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, oh boy, what a menu she has planned for you.

You’ll begin by with by learning to make a classic South American cocktail, a Pisco Sour, which you’ll enjoy as Chef Sandy shows you how to make Ceviche, a seafood appetizer made popular in the coastal regions of this gorgeous continent; then move on to a colorful Chilean Tomato Salad. Next, she'll 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 also get some hands-on cooking time alongside Sandy as you help prepare some of these unforgettable foods.

(Dinner)

Limited Hands On 

Sat. 7/15/17   6:30-9:00 

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

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

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

8 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4480

Sun, Jul. 16, 2017 @ 10:00 AM
MASTER BAKING CLASS: PAIN AU LEVAIN NATUREL WITH BAKER MARK FRIEND (FARM TO MARKET BREAD CO.)
 

Attention all bread bakers!  This is a class you will not want to pass up! Learn the art of creating authentic Pain au Levain Naturel (French Natural Leavened Bread) with Master Baker, Mark Friend.  You know him as the culinary artistry behind KC’s legendary Farm to Market Bread Company.  Yes, you heard me.  With over 45 years of experience, he is considered a leading expert on natural sour starters and has even lectured on this topic at the American Institute of Baking! 

Today, you will learn his secrets of making authentic Pain au Levain Naturel, including fermentation and baking that relates specifically to this wonderful bread variety.   You will further learn how to create a French Levain starter from water and flour and how to maintain your starter.  Keep in mind that the French Levain starter differs from other starters (such as sourdough starters) in flour, consistency and fermentation times. 

You will, of course, receive a detailed formula with instructions plus a Levain starter to enable you to have some hands on experience creating delicious, wholesome bread whenever you wish.  (I’d say that alone was worth the price of the class, right?) 

(Tasting)  

Hands On

Sun. 7/16/17   10:00-1:00 

(This class could be perfectly paired with Mark Friend’s 1st class with us on 6/11  – Master Baking Class: San Francisco Sourdough Bread.) 

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

13 openings available

$65.00

Mark Friend

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4532

Sun, Jul. 16, 2017 @ 10:00 AM
Added Class: LI'L KIDS: BREAKFAST OF CHAMPIONS!
 

Our li’l chefs (ages 5-8) and their adult cooking partners learn how to cook breakfast together in a class designed to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand.

This is another great class designed by experienced instructor, Laura Thomsen (we call her L.T.!) that lets you and your child touch, feel and smell as you stir, chop (using kid-friendly knives!), roll and measure your way through some tasty breakfast foods!

Breakfast is the most important meal of the day and quite possibly the most fun!  We’ll kick things off as LT shows you how to make homemade breakfast sandwiches. She’ll cover the proper way to make eggs, cook crispy bacon in the oven and make fluffy biscuits……from scratch, of course! 

And that’s not all! While the biscuits are baking, the kids will head over to a smoothie bar where they’ll get to choose from a variety of fresh cut fruits that they’ll add to the blender….then flip the switch to watch it turn into their very own personalized creamy concoction.

We’ll end our class around the table as you enjoy the delicious breakfast that you’ve helped prepare.

(Tasting)

Hands On

Sun. 7/16/17   10:00-12:00 

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

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

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

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

 

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

 

2 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4481

Sun, Jul. 16, 2017 @ 4:30 PM
COOKWELL! COOK HEALTHY! LIVE WELL! SATISFYING SALADS, VEGETABLES & DRESSINGS
 

So many of us are looking to support an active lifestyle to support general good health, energy and vitality, and this is why Chef Gary Hild, a marathon runner, long time CCKC culinary instructor and Executive Chef with extensive background in nutrition and the preparation of delicious healthy foods, has designed this special class. He’s set to share his vast knowledge about the Mediterranean style of cooking, Asian recipes, Dr. Andrew Weil’s philosophies on health and wellness, The Culinary Institute of America and his own personal experiences as a chef focused on health, wellness and activity!

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

Chef Gary is a pro at whipping up flavorful and healthy salad dressings with tips for making them your own, including the proper way to make reductions. And, because a great dressing must begin with include a quality oil, he’ll also lead a discussion on olive oils-including an olive oil tasting. These are recipes and techniques that you’ll be using over and over.

We’ll learn how to make grilled salads, composed salads, grain salads, and we’ll pick up some techniques for making all kinds of varied dressings and vinaigrettes.

He will be joined by Cary Skelton Pitman (MS, RDN, LD, ACSM EP-C, CHC), food and nutrition expert, who will translate the science of nutrition into practical solutions for healthy living-basically so that you will get all of the ‘why’s’, in addition to the ‘how’s’! You’ll also get some hands-on cooking time with Chef Gary. This class is perfect for those who are serious about cooking healthy at home.

(Tasting)

Limited Hands On

 

Sun. 7/16/17   4:30-7:00 

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

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

 

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

18 openings available

$65.00

Gary Hild & Cary Skelton Pitman

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4482

Sun, Jul. 16, 2017 @ 6:30 PM
MIDWEST BBQ INSTITUTE: CHURRASCO CELEBRATION! LATIN FLAVORS ON THE GRILL!
 

Let’s celebrate the flavorful foods of the Gauchos (Cowboys!) of Brazil, Argentina, Chili and, Nicaragua in this new class that explores Latin meats prepared on the grill!

Our instructor, Chef Richard McPeake, is an award-winning chef and BBQ professional, so who better to lead this special grilling class. You’ll learn the art of grilling Latin-style as chef shares his vast knowledge of grilling and cooking techniques like how to determine the best “fire” for the dish you’re preparing to deliver meals of utter perfection.

Our menu includes South American recipes like Garlic-Studded Roast Beef – a Brazilian favorite, Herb & Spiced Chicken Thighs from Portugal,  Argentinian Marinated Grilled Skirt Steak, and a delicious Bacon-Wrapped Beef with two awesome Chimichurri Sauces.

You’ll get some grilling time with Chef Richard and leave with the confidence to recreate the recipes you’ve learned with ease.

(Tasting)

Limited Hands On

 

Sun. 7/16/17   6:30-9:00 

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

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!

14 openings available

$65.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4387

Mon, Jul. 17, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 1-DINNER AT GRANDMA'S)
 

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

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

Experienced cooking instructor Margo Mikkelson is leading this force of culinary camp and has designed brand NEW menus for FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

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

 Day 1:  Dinner at Grandma’s 

We’re gonna learn to cook a savory Beef & Noodle One-Put Goulash, and finish the meal with creamy homemade Chocolate Pudding. Get ready to lick the spoon!

Day 2:  It’s Chicken & Biscuits for Dinner!  

It’s all about comfort food today as we make Chicken with White Sauce & homemade Biscuits, plus a delicious summertime Apple Crisp. Yum!  

Day 3: Kid-Friendly Comfort Food

Today will cover the secrets of preparing a classic kid-friendly comfort food – Shepherd’s Pie. And for dessert – Fruit Fondue with Butterscotch Sauce! Deeelicious! 

Day 4:  Asian Noodles & Cupcakes- an Awesome Combination!  

Learn to make spicy Sesame Peanut Noodles with Shrimp- an Asian classic an Asian class. Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Bring a cooler to class each day.

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

Mon. 7/17, Tues. 7/17, Wed. 7/19, Thurs. 7/20

10:00-1:00    Hands On

Series Fee: $315 

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

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

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

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

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

8 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4537

Mon, Jul. 17, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 1-FRANCE)
 

In this brand NEW 4-day summer 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 healthy global delights.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of fundamental skills instructions like how to handle a knife, measuring, chopping, whisking, and more. They'll also learn a little bit about the countries we'll focus on each day as they place a cultural game.  Kids should bring an appetite to learn to cook!  

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 a fancy 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. Ole!

DAY 3: USA - Cooking From The Farmers Market 

On our third day, we'll prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, colorful Succotash (What's that?  You'll see....and it's delicious.), and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries. Tasty! 

Day 4-Mama Mia! We’re Cooking Italian!

On our final day, we’ll pull together an Italian feast. We’ll learn skills like marinating, making a cream filling, and more as we prepare beautiful foods like Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), a hearty Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia! Let's Eat! 

(Lunch)

Hands On

Mon 7/17, Tues, 7/18, Thu. 7/20, Fri. 7/21 

10:00-2:00   Series Fee: $230 

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

$230.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4483

Mon, Jul. 17, 2017 @ 6:30 PM
BITE BY BITE: STYLISH SUMMERTIME PARTY APPETIZERS
 

Tired of the serving the same old tired appetizers at your get-togethers? If the answer is yes, this is the class for you!

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

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

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

(Tasting)

Limited Hands On

 

Mon. 7/17/17   6:30-9:00

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

 

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

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4347

Mon, Jul. 17, 2017 @ 6:30 PM
PRO SERIES I: DAY 6 - DRY HEAT COOKING
 

A PRO SERIES GIFT CERTIFICATE IS A GREAT FATHER'S DAY GIFT IDEA!

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

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

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

Mondays beginning: 6/5, 6/12, 6/19, 6/26, (skip 7/3), 7/10, 7/17, 7/24, 7/31, 8/7

6:30-9:30  (Hands On)

Series fee $1125   

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

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

7 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4387

Tue, Jul. 18, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 2-CHICKEN & BISCUITS)
 

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

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

Experienced cooking instructor Margo Mikkelson is leading this force of culinary camp and has designed brand NEW menus for FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

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

 Day 1:  Dinner at Grandma’s 

We’re gonna learn to cook a savory Beef & Noodle One-Put Goulash, and finish the meal with creamy homemade Chocolate Pudding. Get ready to lick the spoon!

Day 2:  It’s Chicken & Biscuits for Dinner!  

It’s all about comfort food today as we make Chicken with White Sauce & homemade Biscuits, plus a delicious summertime Apple Crisp. Yum!  

Day 3: Kid-Friendly Comfort Food

Today will cover the secrets of preparing a classic kid-friendly comfort food – Shepherd’s Pie. And for dessert – Fruit Fondue with Butterscotch Sauce! Deeelicious! 

Day 4:  Asian Noodles & Cupcakes- an Awesome Combination!  

Learn to make spicy Sesame Peanut Noodles with Shrimp- an Asian classic an Asian class. Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Bring a cooler to class each day.

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

Mon. 7/17, Tues. 7/17, Wed. 7/19, Thurs. 7/20

10:00-1:00    Hands On

Series Fee: $315 

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

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

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

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

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

8 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4537

Tue, Jul. 18, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 2-FIESTA!)
 

In this brand NEW 4-day summer 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 healthy global delights.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of fundamental skills instructions like how to handle a knife, measuring, chopping, whisking, and more. They'll also learn a little bit about the countries we'll focus on each day as they place a cultural game.  Kids should bring an appetite to learn to cook!   

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 a fancy 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. Ole!

DAY 3: USA - Cooking From The Farmers Market 

On our third day, we'll prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, colorful Succotash (What's that?  You'll see....and it's delicious.), and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries. Tasty! 

Day 4-Mama Mia! We’re Cooking Italian!

On our final day, we’ll pull together an Italian feast. We’ll learn skills like marinating, making a cream filling, and more as we prepare beautiful foods like Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), a hearty Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia! Let's Eat! 

(Lunch)

Hands On

Mon 7/17, Tues, 7/18, Thu. 7/20, Fri. 7/21 

10:00-2:00   Series Fee: $230 

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

$230.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4484

Tue, Jul. 18, 2017 @ 6:30 PM
ASIAN NOODLE DISHES "PHO" YOU
 

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

Join Chef Yvette Hirang as she shares a cultural, historical and product overview of the world of noodles AND teaches you the fundamentals of cooking with noodles. She’ll show you how to make Chinese Chow Mein, a traditional Vietnamese 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 that are perfect for anytime of the year! 

(Tasting)

Limited Hands On

Tues. 7/18/17   6:30-9:00 

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

 

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


18 openings available

$55.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4387

Wed, Jul. 19, 2017 @ 10:00 AM
JCA: 4-DAY SUMMER COOKING CAMP (DAY 3-KIDS COMFORT FOOD)
 

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

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

Experienced cooking instructor Margo Mikkelson is leading this force of culinary camp and has designed brand NEW menus for FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

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

 Day 1:  Dinner at Grandma’s 

We’re gonna learn to cook a savory Beef & Noodle One-Put Goulash, and finish the meal with creamy homemade Chocolate Pudding. Get ready to lick the spoon!

Day 2:  It’s Chicken & Biscuits for Dinner!  

It’s all about comfort food today as we make Chicken with White Sauce & homemade Biscuits, plus a delicious summertime Apple Crisp. Yum!  

Day 3: Kid-Friendly Comfort Food

Today will cover the secrets of preparing a classic kid-friendly comfort food – Shepherd’s Pie. And for dessert – Fruit Fondue with Butterscotch Sauce! Deeelicious! 

Day 4:  Asian Noodles & Cupcakes- an Awesome Combination!  

Learn to make spicy Sesame Peanut Noodles with Shrimp- an Asian classic an Asian class. Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Bring a cooler to class each day.

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

Mon. 7/17, Tues. 7/17, Wed. 7/19, Thurs. 7/20

10:00-1:00    Hands On

Series Fee: $315 

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

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

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

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

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

8 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4387

Thu, Jul. 20, 2017 @ 10:00 AM
JCA: 4-DAY COOKING CAMP (DAY 4-ASIAN NOODLES & CUPCAKES)
 

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

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

Experienced cooking instructor Margo Mikkelson is leading this force of culinary camp and has designed brand NEW menus for FOUR NIGHTS OF WHOLESOME SUMMER DINNERS brought right home to your table. All that will be left to do is preheat your oven, bake your creation, and add a salad!  Boom! 

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

 Day 1:  Dinner at Grandma’s 

We’re gonna learn to cook a savory Beef & Noodle One-Put Goulash, and finish the meal with creamy homemade Chocolate Pudding. Get ready to lick the spoon!

Day 2:  It’s Chicken & Biscuits for Dinner!  

It’s all about comfort food today as we make Chicken with White Sauce & homemade Biscuits, plus a delicious summertime Apple Crisp. Yum!  

Day 3: Kid-Friendly Comfort Food

Today will cover the secrets of preparing a classic kid-friendly comfort food – Shepherd’s Pie. And for dessert – Fruit Fondue with Butterscotch Sauce! Deeelicious! 

Day 4:  Asian Noodles & Cupcakes- an Awesome Combination!  

Learn to make spicy Sesame Peanut Noodles with Shrimp- an Asian classic an Asian class. Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

Bring a cooler to class each day.

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

Mon. 7/17, Tues. 7/17, Wed. 7/19, Thurs. 7/20

10:00-1:00    Hands On

Series Fee: $315 

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

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

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

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

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

8 openings available

$315.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4537

Thu, Jul. 20, 2017 @ 10:00 AM
JCA: 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY (DAY 3-USA)
 

In this brand NEW 4-day summer 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 healthy global delights.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of fundamental skills instructions like how to handle a knife, measuring, chopping, whisking, and more. They'll also learn a little bit about the countries we'll focus on each day as they place a cultural game.  Kids should bring an appetite to learn to cook!  

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 a fancy 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. Ole!

DAY 3: USA - Cooking From The Farmers Market 

On our third day, we'll prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, colorful Succotash (What's that?  You'll see....and it's delicious.), and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries. Tasty! 

Day 4-Mama Mia! We’re Cooking Italian!

On our final day, we’ll pull together an Italian feast. We’ll learn skills like marinating, making a cream filling, and more as we prepare beautiful foods like Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), a hearty Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia! Let's Eat! 

(Lunch)

Hands On

Mon 7/17, Tues, 7/18, Thu. 7/20, Fri. 7/21 

10:00-2:00   Series Fee: $230 

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!