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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
4677

Sat, Nov. 25, 2017 @ 10:00 AM
(No Longer Available)BAKING & BUILDING A GINGERBREAD HOUSE With A Pastry Arts Pro
 

If you can't take your eyes off those very cool gingerbread houses that you see around the holidays, then this class is perfect for you.  Let a professional pastry chef take you step by step through how to bake, build and decorate an authentic and uber cool 'real deal' gingerbread house.  Each student will have hand-made house "pieces" lovingly baked by Chef Koehler.  (Don't worry, she'll show you exactly how to make and bake and cut the dough so you can re-create these at home the next time.)  But today, you'll take those pieces and learn to property build your gingerbread house using authentic Royal Icing.  And then it's on to the decorating and some sweet techniques that will take your skills to the next level.  Yes, we'll have some killer decorations for you to play with.  This 3 hour class is designed for folks 16 and older and can certainly be taken by beginners, but be prepared because when you leave, you'll be a pro...and a superstar I might add.  Each registrant will take home a gingerbread house that is built and decorated.  Then you can continue the fun at home if you like and set in on the mantel for the holidays.  Seriously good class.  

(Snacks)

Sat. 11/25//17   10:00-1:00

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

0 openings available

$75.00

Kris Koehler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4722

Sat, Nov. 25, 2017 @ 10:00 AM
Added Class: LE CREPERIE: SWEET & SAVORY CREPES
 

The Culinary Center turns into “Le Crêperie” today as we learn everything there is to know about sweet and savory crêpes. You can’t learn how to make ‘em if you don’t flip ‘em yourself, so get in here and get some hands on practice. 


Join one of our newest culinary instructors and passionate foodie, Lauren Lane, as she teaches you the techniques and tips to make delicious crêpes variations such as Spinach, Mushroom and Gruyere and Herb Crêpes with smoked ham and cheese. Not to mention a fabulous dessert crêpes made with Nutella and Bananas. Yummy….and, so much fun! 


Once you master the fundamentals and tips that Lauren will share, you’ll be able to create tons of your own variations to serve to your family, or when entertaining.


(Tasting)


Hands On


Sat. 11/25/17    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!

 

0 openings available

$55.00

Lauren Lane

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4746

Sat, Nov. 25, 2017 @ 11:00 AM
"POP-UP" LUNCH AT THE CCKC - SMALL BUSINESS SATURDAY LUNCH SPECIAL!
 

SHOP SMALL. EAT WELL. GET DEALS.

Do you miss our Tuesday Lunch?  Yep, we thought so.  We promised to schedule an occasional Pop-Up Lunch for old time's sake and so we can palaver with our "besties!"  

Join us for a special Pop-Up Lunch on Saturday, November 25, 2017.  Yes, that is the Saturday after Thanksgiving, otherwise known as Small Business Saturday! Bring your shopping buddies, friends and relatives along, and enjoy a delicious lunch at The Culinary Center of Kansas City in Downtown Overland Park.  (Yes, we know it's not on a Tuesday but hey, Saturday is a fun day, too!) Stop by anytime between 11:00 a.m. and 2:00 p.m. for our "open to the public" Pop-Up Lunch, where our chefs flex their culinary muscles in the form of an incredible lunch... at a great price of $12.95 (plus tax).  Can't beat it, folks!

You can register (and pay) in advance here if you like to avoid the line that day OR you can walk-in on Sat. Nov. 25.


    > Enjoy your Pop-Up Lunch for FREE with purchase of $150 or more (and that includes in-store and online purchases. Bring your receipt dated Friday 11/24 or Saturday 11/25.) Think gift certificates, gifts for your favorite foodie or Dinners on Demand for the holidays!

    > We'll offer FREE Irish Coffee Tastings and food samples all weekend.


    > There will be great shopping and lots of deals throughout Downtown Overland Park that day, so plan on spending a few hours to browse!

If you are attending with other people who are registering separately, please note that in the Comments box at checkout that you'd like to sit together (give us the total number in your party and approximately when you expect to arrive). And note there also if you want the order 'to-go'.

SMALL BUSINESS SATURDAY
LUNCH SPECIAL!

 

Victoria's Famous Chicken Enchilada Casserole
Mexican Rice & Beans
'Regular' Salad with Pico de Gallo & Queso Fresco
Mexican Churros with Chocolate Sauce

~~~~

* We can serve lunch "to go" if you like.

* See you on Saturday, Nov 25!  Come hungry!

 

 

35 openings available

$12.95

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4530

Mon, Nov. 27, 2017 @ 6:30 PM
PRO SERIES II (DAY 9-FINAL DINNER COMPETITION)
 

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

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

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

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

Mondays beginning 10/2, 10/9, 10/16, 10/23, 10/30, 11/6, 11/13, 11/20, & 11/27 

6:30-9:30

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware in our Kitchen Shop.

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

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

 

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

DAY TWO: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools, including immersion blenders.

DAY 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannoli and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

DAY 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

DAY 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup. 

DAY 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

DAY 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

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

0 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4670

Fri, Dec. 1, 2017 @ 6:30 PM
FWN: THE FESTIVE TABLE-AN ELEGANT HOLIDAY COOKING PARTY
 

Join Chef of the Year 2016 (!) Chef Richard McPeake for a holiday cooking class and celebration party where you get some fun hands-on cooking with friends … and new friends!!  

This evening, Chef will demonstrate how to create each course of one of his favorite holiday menus, then you’ll break out into teams with each team working alongside Chef to prepare one of those courses for this lovely repast! 

You'll be preparing dishes such as Caramelized Seasoned Pecan Topped Baked Brie, Double Crusted Coffee Rubbed Prime Rib, a Winter Vegetable Tart, a ramped up version of the classic Caesar Salad and a unique and decadent Winter Chocolate Bread Pudding with White Chocolate Crème Anglaise!  In the end, we’ll toast to our beautiful food as we dine around a dazzling holiday table! Cheers! 

A great option for small company groups, dinner clubs, and couples!

(Includes Cooking Class, Dinner, & Two Glasses Of Wine Or Beer)

Hands On 

Fri. 12/1/17   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!  

0 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4732

Sat, Dec. 2, 2017 @ 10:00 AM
CUTTHROAT KITCHEN WINNER SHANITA BRYANT - SOUTHERN DESSERTS DONE RIGHT!
 

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

If you’re a die-hard foodie, you’ll probably recognize Chef Shanita from Alton Brown’s popular reality TV show “Cutthroat Kitchen” where she walked away as Champion and ‘last chef standing’ in 2014, along with a pile of cash and some serious bragging rights. Chef Shanita is a whiz in the kitchen and is excited to teach her own brand of culinary expertise in a down-home kind of way as she walks you through some of the favorite recipes from her popular restaurant Magnolia’s and Magnolia’s On The Move food truck. 

Warm up your kitchen with the scent of good things baking in the oven. You’re in for a real treat this morning.  You will feel like a welcome guest in Shanita’s home as she teaches and celebrates her passion for food, life and well, desserts! Her love for food and cooking started with the very first homemade crust she made for an apple pie at the age of 13. Ever since that time, she’s continued to build her culinary skills and her belief that food is only truly wonderful when you can taste the love that went into it! Especially, southern love! 

We’ll start off by getting your hands in the cooking action as you work next to this engaging chef and create a classic southern beauty - homemade Bread Pudding.  Then, you’ll sit back and relax as Chef Shanita teaches basic pie-making skills that she’ll demonstrate as she makes a Buttermilk Pie and Sweet Potato Pie right before your eyes (oh my!).  And, yes, she’ll also share her tips and secrets to making a perfect crust. It’s kinda her thing.

Southern cuisine is the oldest and most developed of all regional cooking styles and we are thrilled have an expert like Chef Shanita in our kitchen to share her knowledge with us. After learning a few universal baking techniques like measuring (yes, there is a correct way to do this), mixing, whisking, rolling, and more you’ll be ready to easily recreate these regional treats that are sure to impress both family and friends. 

Trust us, if you’re serious about baking - and desserts (and, who isn’t?), you do not want to miss this class!

(Tasting)

Limited Hands On

 

Sat. 12/2/17   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!

17 openings available

$60.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4671

Sat, Dec. 2, 2017 @ 6:30 PM
FWN: A "BIG NIGHT" HOLIDAY DINNER PARTY AT VILLA DIGIOVANNI..FEATURING TIMPANO!
 

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

Tonight, we’re bringing some Hollywood to our kitchen as experienced culinary instructor, Chef Sandy DiGiovanni, (a name you may recognize as a finalist from NBC’s “Next Great American Restaurant”) shows you how to recreate the food and atmosphere from the popular ‘foodie’ cult movie “Big Night.” 

If you’ve seen “Big Night”, you’ll be familiar with an Italian dish known as Timpano. If you haven’t seen it, why not?! It’s a “must see if you’ve a lover of food, especially Italian food! Timpano, a mouthwatering delight, is traditionally made in a metal tub and consists of layers and layers of beautiful Italian stars such as homemade ragu, sausage, pasta, vegetables - all layered between hand-made pastry dough.  This, my friends, is a party in your mouth, and makes it the perfect centerpiece for our festive dinner menu. As in the movie, applause is the order of the day the moment this show-stopper is presented from the oven!

Our interactive menu will feature Italian courses that complement the star of the show, including Wild Mushroom & Ricotta Crostini, Melon with Prosciutto and Pecorino Romano Honey Drizzle and Chef Sandy’s amazing Italian Caprese Salad. Of course, no Italian meal is complete without a decadent dessert, so you’ll learn a classic Amaretto Tiramisu, too. And, you’ll get some prepping and cooking time alongside Chef Sandy.  

We promise an authentic foodie experience inspired by an iconic foodie movie, right down to the Louis Prima music! Join us, won’t you? Mangia!

(Dinner) 

Limited Hands On

Sat. 12/2/17   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!

9 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4672

Sun, Dec. 3, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: HOLIDAY DANISH KRINGLE-MAKING
 

What a fun time of year for junior chefs (ages 9-14) to learn baking skills... and, an even better time of year to learn to make Danish Kringle (or Kringla).

In its original form, it is a pretzel-like knot shaped soft pastry made from yeast dough. Today, you will find it in Danish bakeshops in various shapes and filled with oh so many kinds of fillings: apple, cherry, cheese, prune…you name it. 

Our own, Laura Thomsen (you can call her LT!), has been making her Bedstemor’s (that’s Danish for Grandma!) Kringla for years and will instruct us today.  Then you will tie on and apron and work alongside her to create your own. Your family will sing your praises when your home fills with some crazy good smells.

This is a great family outing for those folks in town for the holiday. I’m just sayin… 

(Tasting)

Hands On 

Sun. 12/3/17   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!

3 openings available

$55.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4673

Sun, Dec. 3, 2017 @ 1:00 PM
CREATIVE COOKIE DECORATING FOR THE HOLIDAYS
 

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

Forget spending a fortune at the bakery for those cookies you have admired for so long. With these serious and useful cookie decorating techniques and tips, you can make your own colorful, whimsical and professional-looking cookies.

Our expert instructor, Kris Koehler, is a professional pastry chef and cookie decorator extraordinaire, so you’ll be learning from one of the best in the business. She’ll start off by showing you how to make her favorite Sugar Cookie recipe and how to cut them out with cookie cutters into various festive shapes. (Think snowflakes, reindeers, holiday bells, Christmas trees….you get the picture.)  Next, she’ll demonstrate various cookie decorating methods including: Royal Icing, Piping, Glazing, Sugar Decorations and more. 

With all of the tricks and tips such as borders and flow icing that you'll learn today, you’ll leave class with the confidence and know-how to make them at home so you can display and enjoy at your own holiday celebrations.You'll get a bit of hands on as you try the techniques in class!

(Snacks) 

Limited Hands On

Sun. 12/3/17    1:00-3:30 

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

0 openings available

$55.00

Kris Koehler

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4674

Sun, Dec. 3, 2017 @ 6:30 PM
FWN:SOPHISTICATED HOLIDAY ENTERTAINING: YE OLDE PRIME RIB DINNER
 

Now, who doesn’t recall their favorite Prime Rib Dinner?  It’s a classic menu that’s not just served during the holidays, but year-round, and known not just for the main dish, but for the accompaniments as well.  You don’t have to out to a restaurant to enjoy this classic meal. Let’s go “old school” and learn how simple it is to recreate in your own kitchen.  

Chef Jesse Vega will walk you through how to choose and prep the prime rib and then while our main dish is roasting (imagine how good that will smell!). You will get in on the action by preparing some of the side dishes. 

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

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

(Dinner)

Limited Hands On

Sun. 12/3/17   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!

4 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4740

Sun, Dec. 3, 2017 @ 6:30 PM
YOUR NEW FAVORITE HOLIDAY RECIPES
 

It’s a conundrum at any time of the year but especially at the holidays – “What am I going to make for dinner?” "What will I serve at my next cocktail party!"  With the gazillion holiday commitments, December is right at the top of the list as the busiest month of all. So many people just give up and 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 or Christmas party potluck.

We all need those “go to” recipes and cooking techniques for the busy weeknights as well as the parties. Look no further. Tonight’s instructor, Chef Savannah Mallory, will show you the way! She’ll walk you step-by-step through comforting, low-stress dishes and menus that will leave you plenty of time to wrap those presents, attend holiday shows at your kids’ school or just enjoy a quiet night at home away from the hustle and bustle.

We’ll start off by learning a special lightened-up holiday cocktail that you’ll enjoy while Chef Savannah teaches easy cooking techniques like basic knife skills, sautéing, the proper way to whisk (yep, there is a right way to do this!), tips to making a homemade broth, and more.  All of this while she’s teaching you comforting dishes like Caramelized Onion Beef Stew , Roasted Winter Squash Soup (so good!) and Shaved Brussels Sprout Salad with Cranberry Vinaigrette. Then you’ll grab an apron and practice some of those culinary skills you’ve learned. Finally, we’ll cap off the evening with a fancy-schmancy New Orleans dessert – Bananas Foster. Yummy!

The best part is that all of tonight’s recipes are simple enough for a weeknight meal, yet elegant enough to include as part of your holiday entertaining. You’ll also take home all of the recipes so that you can easily recreate this delicious menu at home. Win-win! Let’s get cooking, shall we?

(Tasting)

Limited Hands On

Sun. 12/3/17   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. 

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

Savannah Mallory

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4675

Mon, Dec. 4, 2017 @ 6:30 PM
HOLIDAY DANISH KRINGLE-MAKING
 

What a fun time of year to learn new baking skills... and, an even better time of year to learn to make Danish Kringle (or Kringla). In its original form, it is a pretzel-like knot shaped soft pastry made from yeast dough. Today, you will find it in Danish bakeshops in various shapes and filled with oh so many kinds of fillings: apple, cherry, cheese, prune…you name it. 

Our own, Laura Thomsen (you can call her LT!), has been making her Bedstemor’s (that’s Danish for Grandma!) Kringla for years and will instruct us today.  Then you will work alongside her to create your own. Your family will sing your praises when your home fills with some crazy good smells.

This is a great family outing for those folks in town for the holiday. I’m just sayin… 

(Tasting)

Hands On 

Mon. 12/4/17   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

Laura Thomsen

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4678

Wed, Dec. 6, 2017 @ 11:00 AM
HOLIDAY "ALL HANDS FOR HUNGER" LUNCH - A COOKING PARTY WITH A PURPOSE
 

Holiday Hands for Hunger - a cooking party with a purpose

Start a great holiday tradition that keeps on giving when the holidays are over!  This cooking event/community service project is perfect for coworkers, family and friends who want to celebrate the season AND do something that really matters – like feed the needs of our local community! 

We will welcome you with a beverage and a brief explanation by a representative of a local charity who will explain to you exactly who you are cooking for.  Next, our chefs will show you how to prepare a fantastic dish and then turn it over to you to create and package them … with the able assistance of our own CCKC cooking elves.

Of course, we’ll make sure you don’t go hungry either, so plan on sitting down to celebrate your good deeds around the table for a tasty holiday lunch.  

What a great way to learn how to cook AND give back to KC all at the same time. We hope you’ll join in our mission to serve others.  ‘Tis the season for giving! 

This would be a great one for office holiday outings, friends groups, or family bonding! (Beer & wine available for purchase).  

(Lunch) 

Hands On

Wed. 12/6/17   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!

18 openings available

$90.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4762

Sat, Dec. 9, 2017 @ 10:00 AM
HOMEMADE LIQUEURS FOR THE HOLIDAYS
 

Liqueurs, also called cordials, have long been produced and enjoyed as aperitifs, in mixed cocktails, and in cooking. Though commercialized production of popular liqueurs such as Amaretto, Kahlua, Grand Marnier and Limoncello has discouraged many from making these at home, the basic process is very easy and inexpensive. Learning this process will open your imagination to endless possibilities. These make elegant and memorable gifts too!  You will take home a handcrafted liqueur, along with recipes and many ideas for using them.

(Tastings & Take-Home Liqueur)

Limited Hands On

Sat. 12/9/17    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

$60.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4676

Sat, Dec. 9, 2017 @ 6:30 PM
(No Longer Available) BOOKED PRIVATELY FWN: Buon Natale! Christmas In Sicily
 

This class has been booked privately!  If you are interested in information about booking one of our published classes as a private event, please call Mimsy Tallent at 913-341-4455!


Class Description:

The hustle and bustle of the season is all around us, and tonight is a time to stop and celebrate by spending a relaxed evening in our kitchen with your spouse, partner, or group of friends – Sicilian-style!

Get ready for a special evening as we transport you straight to Italy to enjoy a beautiful gourmet Sicilian Christmas dinner. Experienced culinary instructor, Chef Sandy DiGiovanni, will lead this exceptional class as she teaches you a few of the holiday foods she enjoys with her Sicilian family. Her style is informal, but not without much acumen and fierce commitment to the authentic foods of her heritage. 

She’ll start off our classic Sicilian menu with Ricotta alla Limone on grilled Crostini, followed by a beautiful Escarole Siciliano salad. Then it’s on to a fabulous entrée of Gamberoni alla Casalinga Siciliano (aka Housewife Shrimp Marsala) and Linguine con le Vongole (Linguini with Clams). Add one of Chef Sandy’s favorite desserts, Limone Pistachio Cake with fresh made Olive Oil Gelato and paired with homemade Limoncello, and you’re on your way to a trip to Sicily, my friends. No passport required!

To add to the fun, you’ll get to don an apron for a little hands-on cooking time alongside Chef Sandy, too!  It’ll be a fantastic night out with a beautiful meal you won’t soon forget……join us! 

(Dinner)

Limited Hands On

 

Sat. 12/9/17   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!

0 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4679

Sun, Dec. 10, 2017 @ 10:00 AM
(2nd class added on Sun. 1/21/18) FULL-DAY CHOCOLATE WORKSHOP: DEATH BY CHOCOLATE
 

Please note that we have added a 2nd class on Sun. 1/21/18. Please visit the calendar on that date to register.  Thanks!

A comprehensive full-day class taught by a veteran chef, restaurateur and culinary instructor, Chef Richard McPeake.  The 5-hour class will begin with full instruction on the various types and styles of chocolate.  Then, we’ll put on an apron and “rock and roll” through tempering, cooking styles, melting, leavening, soufflés, equipment, temperature, storage, when to use which type of chocolate, oil levels…you name it! 

You’ll get into chocolate up to your elbows as you make Chef Richard’s Award Winning Chocolate Nut Gateau. (1st place – 3 years in a row at the Missouri Restaurant Show!)  Also, his famous Chocolate Truffle Cake, a “fail proof” recipe (yes, you heard us!) Chocolate Soufflé, Ganache, and a homemade Hot Fudge Sauce (Fedora’s original recipe!) - to die for!  In addition, you’ll learn the fundamentals of dipping with chocolate when you create Grand Marnier-Injected Chocolate Dipped Strawberries!

Each student will take home some handmade Hot Fudge Sauce and a belly full of chocolate tastings. 

(Tasting, Light lunch & Take-Home Fudge Sauce) 

Hands On 

Sun. 12/10/17   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

$125.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4680

Sun, Dec. 10, 2017 @ 11:00 AM
THE MERRY ELVES' FAMILY WORKSHOP: HOLIDAY CAKE-A-PALOOZA!
 

The holidays just aren’t complete without a fun family-focused party where everyone makes a decorated edible holiday dessert to take home and show off. 


This year Santa told us that his favorite dessert is cake, so we know better than to give him anything else!  We’re doin’ it up right, folks!  I’m not talkin’ just any boring ole’ holiday cake, you crafty elves….I’m talking about cakes that come out lookin’ just like the pros! 


Choose to make a Plaza Lights Cake, a Frosty The Snowman Cake, a Snow Angel Cake, a Winter Wonderland Cake or a Gingerbread House Cake (You heard me…it’s a cake with a gingerbread house on top!).  Or turn your creation into an Ugly Sweater Cake if you want. It’s your creation!


We’ll show you how it’s done, provide samples of several decorated cakes for you to study, and loads of decorations from which to choose.  From smooth buttercream icing and  colorful edible ‘play-do” (a/k/a fondant,) to little sleighs and trees and shiny edible “ornaments” perfect for your sweet holiday creation…and, so much more. Then, you get to add your own unique ideas and run with it… with the able assistance of our Merry Cake Decorating Elves, of course!  


We’ll have holiday music, hot cocoa and kid-friendly munchies available too!  At the end of this class, we’ll send you home with your sweet holiday creation in a baker’s box, all ready to show off to family and friends…and to EAT, of course!  


We invite all you “kids” – young and old – to join us for this old-fashioned, pre-holiday festivity. Reserve early and bring your camera!


(Each fee includes a two-layer cake, loads of decorating materials from which to choose, cake decorating instruction, hot cocoa and kid-friendly munchies) 


Please Note that each child 8 or under must be accompanied by an adult.


Hands On 

 

Sun. 12/10/17   11:00-1:00  

 

$55/per person
(each registration will receive a 9" two-layer cake to decorate as they desire)  

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

'Head Elf' Laura Laiben & Her Merry Elves

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4681

Sun, Dec. 10, 2017 @ 2:30 PM
FOR GROWN-UP ELVES ONLY! HOLIDAY CAKE-A-PALOOZA!
 

The holidays just aren’t complete without a fun party where everyone makes a decorated edible holiday dessert to take home and show off. 


This year Santa told us that his favorite dessert is cake so we know better than to give him anything else!  We’re doin’ it up right, folks!  I’m not talkin’ just any boring ole’ holiday cake, you crafty adult elves….I’m talking about cakes that come out lookin’ just like the pros! 


Choose to make a Plaza Lights Cake, a Frosty The Snowman Cake, a Snow Angel Cake, a Winter Wonderland Cake or a Gingerbread House Cake (You heard me…it’s a cake with a gingerbread house on top!).  Or turn your creation into an Ugly Sweater Cake if you want. It’s your creation!  


We’ll show you how it’s done, provide samples of several decorated cakes for you to study and loads of decorations from which to choose.  From smooth buttercream icing and  colorful edible ‘play-do” (a/k/a fondant) to little sleighs and trees and shiny edible “ornaments” perfect for your sweet holiday creation…and so much more. Then, you get to add your own unique ideas and run with it… with the able assistance of our Merry Cake Decorating Elves, of course!  


We’ll have holiday music, one of our favorite holiday cocktails – the “Christmosa” (Hey, cake decorators need inspiration, right?) as well as adult-friendly munchies.  At the end of this class, we’ll send you home with your sweet holiday creation in a baker’s box, all ready to show off to family and friends.  


So, grab your besties, your partner or your office mates and join us for this old-fashioned, pre-holiday festivity. Register early folks. (Must be 21 years or older to register)  


(Includes a two-layer cake, loads of decorating materials from which to choose, cake decorating instruction,

an adult-friendly cocktail and munchies)


Hands On


Sun. 12/10/17   2:30-4:30  

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!

34 openings available

$65.00

'Head Elf' Laura Laiben & Her Merry Elves

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4682

Tue, Dec. 12, 2017 @ 11:00 AM
( No Longer Available) REINDEER GAMES-AN INTERACTIVE HOLIDAY COOKING PARTY!
 

Much like the popular Food Network cooking shows, this fun holiday 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… lunch!  Don’t worry, we’ll be watching the clock and will be sure to get you back to work on time! 

We’ll greet you with a festive “mock-tail” we like to call the “Rudolph’s Red-Nosed Revenge” (or turn it into a delicious cocktail) and then all you 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.  Our CCKC Cooking Elves will be right there with you, 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 and festive ingredients, 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 celebrate the holidays.  (Beer & wine available for purchase).  

(Lunch) 

Hands On

Tue. 12/12/17   11:00-1:00 

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

0 openings available

$75.00

CCKC Chefs

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4761

Tue, Dec. 12, 2017 @ 11:00 AM
ELVES GONE BAD.... HOLIDAY CAKE WARS
 

Elves Gone Bad - Holiday Cake Wars

We’re opening up our most popular private holiday event to the public!  So move over Ace of Cakes, we’re taking dessert to a whole new level!

We’ll greet you with a festive “mock-tail” we like to call the “Rudolph’s Red-Nosed Revenge” (or turn it into a delicious cocktail) and your own unique elf name, and then small teams will battle to win Santa’s good favor as they build and decorate holiday cakes.  Creative juices will be flowing with mystery decorations along with a challenge, a time frame and winner of the best decorated cake of the bunch. 

Everyone will celebrate at the end with a delicious lunch made by our executive chef, Chef Sergio Lara, which is sure to make your taste buds jump for joy. 

Pull together your own winsome cooking team from the office or a group of friends… or we’ll put you with some new friends.  Either way. It’s a good, clean and tasty way to celebrate the holidays.  (Beer & wine available for purchase).  

(Lunch) 

Hands On

Tue. 12/12/17   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!

18 openings available

$75.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4683

Sat, Dec. 16, 2017 @ 6:30 PM
FWN: CELEBRATE THE HOLIDAYS....ASIAN-STYLE!
 

Do something different to ring in the holiday season! Grab some friends and let’s celebrate with an Asian twist.

Tonight, you’re in for a real treat as your experienced culinary instructor, Chef Yvette Hirang, walks you through the steps to make a festive Asian dinner featuring some traditional “celebration foods” such as  Xiao Long Bao, delicate steamed dumplings with a soup inside. You heard me.  If you’ve never had these incredible ‘small basket buns’, it’s one of those foods that you absolutely must try. You’ll tie on an apron and get your hands in the action as Chef Hirang teaches fundamental cooking skills as you help her prepare tonight’s celebratory dinner. In addition to the dumplings, you’ll learn Hainanese Chicken, Black Bean Shrimp, Chop Suey, and Wonton & Mushroom Soup.  Wow, what an incredible menu!

Wear your favorite Santa hat and join in the fun! Psst…..we heard that Santa is a dumpling lover, too.... so score some points on the “good” list by leaving a bowl of tonight’s delicious dumpling soup out for him to warm his belly, instead of cookies! Ho! Ho! Ho!  #winning

(Dinner)

Hands On

Sat. 12/16/17   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!

0 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4684

Sun, Dec. 17, 2017 @ 10:00 AM
TINY TOTS: A "GRINCH-MAS" BAKING PARTY!
 

Oh no! That pesky Grinch is trying to ruin Christmas again! He’s given away all of the cupcakes!

Here’s a fun new holiday class for your tiny chef (ages 2-4) to take with an adult partner as you help to save the day for our friends in Who-ville! Let’s get in on some cupcake action as we work together as a team alongside your experienced instructor, Margo Mikkelson.

Keeping things simple, interactive and engaging (so nobody nods off or gets bored), she’ll teach the kids some new kitchen skills including how to read and follow a recipe, how to measure ingredients properly, which measuring tools to use and when, and how to get our cupcake pans filled with batter. 

Then, you’ll tie on an apron and get your hands in the flour as she walks you through the steps to make delicious Cindy Lou Who-Cakes (aka CUPCAKES!).  While our cupcakes are baking, we’ll continue with our cooking fun as we make Feast-On-Roast-Beast Rollups to enjoy at the end of the class! After the cupcakes have cooled, you will get to decorate them with frosting that will be waiting and you’ll probably want to visit the “Who-ville Sprinkle Station” (a few hundred times!) to decorate your masterpieces.  These delectable gems are sure to make the Grinch’s heart swell – maybe even 3 times its size!

(Tasting, Take-Home Cupcakes, & a Tot-Sized Craft)

Hands On

Sun. 12/17/17   10:00-12:00

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

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

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

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

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

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4685

Sun, Dec. 17, 2017 @ 1:00 PM
LI'L KIDS: SUGAR PLUM FAIRY CHRISTMAS TEA PARTY
 

Celebrate the holidays with an old-fashioned Nutcracker-themed holiday tea party/cooking class designed just for little kids (ages 5-8), and an adult. Experienced instructor, Margo Mikkelson, will lead these little people in this fun and interactive party-style tea class.

We’ll begin our festive soirée by seating you at beautifully decorated “tea tables” with tablecloths, fancy plates, tea pots and tea cups and saucers (of course!) while Tchaikovsky plays softly in the background. Then, it’s time to get to know each other with a little ice-breaker game just to get things moving. 

Margo will then show us basic culinary techniques such as proper knife skills (using kid-friendly knives, of course!) as we make The Mouse King’s Favorite Cheese & Fruit Skewers.  Then, we’ll make Sugarplum Fairy Pretzel Sticks, covered in melted white chocolate which the kids will decorate at our awesome “sprinkle station”. 

When it’s time to head back to our fancy table, where Margo will present a short a crash course in manners, including the proper way to drink tea. Then, it’s time to dig in and enjoy the culinary treats that you’ve created.  We’ll also have some Clara’s Snickerdoodle Delights that will be pre-made and waiting for you at the table. 

We’ll end our festive day with a fun craft as you make a special “Magic Tree” ornament  (just like the one in Clara’s living room that Uncle Drosselmeyer brings to life in the Nutcracker play) to take home with you to remember your special day together. 

So, dress in your Sunday best (and make Mom or Dad do the same! (And, remember that it’s ok for ladies to wear hats to a tea!)….it’ll be fun!  Join us for an afternoon of holiday tea-time fun!

(Tasting & Take-Home Craft)

Hands On

Sun. 12/17/17  1:00-3:00

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

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

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

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

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

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4686

Wed, Dec. 20, 2017 @ 11:00 AM
FA-LA-LA-LA-LUNCH! AN INTERACTIVE HOLIDAY COOKING PARTY!
 

Fa-La-La-La Lunch

Down with boring holiday lunch events!  Do something different, for heaven’s sake!  

Grab your colleagues or besties and step into our kitchens where our guests will be greeted with an apron and a beverage.  A CCKC Chef will teach you how to create one of the tasty dishes from our 3-course holiday-inspired lunch menu, then it’s your turn to make that dish!  Afterwards, we will celebrate around the table and toast the holiday season....and our new found culinary skills.

Who will sing for their lunch?  Anyone? ‘Tis the season to be jolly, you know.  This relaxing event even includes a holiday gift for each attendee.  Now that's a holiday party, folks!  Done. (Beer and wine available for purchase.)

(Lunch) 

Limited Hands On 

Wed. 12/20/17  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!

26 openings available

$50.00

CCKC Chefs

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4823

Fri, Dec. 22, 2017 @ 6:30 PM
FWN: 'TRAVEL HOLIDAY' AWARD-WINNING APPETIZERS FROM KANSAS CITY'S LEGENDARY PLAZA RESTAURANTS
 

Travel with us as we go back in time to the OLD days and learn original appetizer recipes made famous at some of your favorite J.C. Nichols restaurants on Kansas City's famous Plaza.

You may not realize that our own Chef Richard McPeake designed many of the original recipes you’ve enjoy at your favorite local restaurants over the years. Yep…he’s a KC culinary legend.

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

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

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

(Tasting)

Hands On

Fri. 12/22/17   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. 

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

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

3 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4824

Fri, Dec. 22, 2017 @ 6:30 PM
FWN: CHRISTMAS IN MEXICO...INCLUDING HOMEMADE TAMALES!
 

Step away from the same ‘ole Christmas party fare as we head South-of-the-border for a spicy holiday cooking class!

Traditional dishes play a big role in Mexican Christmas family celebrations.  Tonight, you’ll be treated to a real Mexican cooking celebration as experienced instructor, and a true Mexican cook, Susy Lara, teaches you to make one of her favorite holiday dishes -  Tamales…  from scratch. In case you didn’t know, tamales are incredibly versatile … they can be breakfast, lunch, dinner, dessert or appetizer….and they are perfect to serve year-round. They can be made with meat, cheese, fruit or any combination and served with any number of sauces.

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

You’ll get to help Susy prepare some of these flavorful dishes…..and here’s a bonus, you’ll even take home a half-dozen tamales to share with your family (or not)! 

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

(Dinner & Take-Home Tamales)

Limited Hands On

Fri. 12/22/17   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. 

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!

13 openings available

$75.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4687

Sat, Dec. 23, 2017 @ 6:30 PM
2nd Class Added on Fri.12/22: FWN: CHRISTMAS IN MEXICO...INCLUDING HANDMADE TAMALES!
 

Please note that we have added a 2nd class on Fri. 12/22. Please visit the calendar on that date to register. Thank you!

Step away from the same ‘ole Christmas party fare as we head South-of-the-border for a spicy holiday cooking class!

Traditional dishes play a big role in Mexican Christmas family celebrations.  Tonight, you’ll be treated to a real Mexican cooking celebration as experienced instructor, and a true Mexican cook, Susy Lara, teaches you to make one of her favorite holiday dishes -  Tamales…  from scratch. In case you didn’t know, tamales are incredibly versatile … they can be breakfast, lunch, dinner, dessert or appetizer….and they are perfect to serve year-round. They can be made with meat, cheese, fruit or any combination and served with any number of sauces.

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

You’ll get to help Susy prepare some of these flavorful dishes…..and here’s a bonus, you’ll even take home a half-dozen tamales to share with your family (or not)! 

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

(Dinner & Take-Home Tamales)

Limited Hands On

Sat. 12/23/17   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! 

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

2 openings available

$75.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4621

Tue, Dec. 26, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: CHOP TO THE TOP COOKING CLASS & COMPETITION! WINNER, WINNER, CHICKEN DINNER!
 

Kids (ages 9-14), need to get themselves to the Culinary Center of Kansas City® for a fun day of cooking instruction and the opportunity to compete and chop their way to the top and earn the title CCKC Foodie “Celebrity” For The Day! This interactive cooking class is all about using their imagination in the kitchen as kids learn cutting edge culinary skills that they’ll put to the test in their quest for the gold.

It's "lights, camera, cooking!" as one of our most engaging instructors, Margo Mikkelson, starts off the class by demonstrating cooking techniques like deboning meat, creating a paillard (Uh, huh …they’re gonna learn a fancy French technique!), sautéing, knife skills, and more.

Then, it’s time for the kids to get their creative juices flowing as they divide out into individual work stations filled with veggies, stocks, herbs and spices that they’ll use to create their own custom dishes as they get a chance to practice their newfound chopping, sautéing, knife and paillard skills. Yep, kids will get a chance to grab a meat mallet to pound and flatten a chicken breast. (What kid wouldn’t love permission to whack a chicken? I’m just sayin'…) as they make not only an entrée and a dish, but a personalized dessert that starts with….well, pound cake! (I’m seeing a pattern here.) When they’re finished, we’ll judge them, and find out who will take home the medals. 

Don’t worry, everyone wins here because they’ll each be taking home a sample of their chicken dish entry to show off to their family. An interactive, extremely fun cooking class that you don’t want to miss!

(Tasting)

Hands On 

Tue. 12/26/17    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!

21 openings available

$75.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4689

Wed, Dec. 27, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: LAYERS OF FUN! CAKE DECORATING COMPETITION
 

Kids (ages 9-14), need to get themselves to The Culinary Center of Kansas City® for a fun day of cake decorating instruction and the opportunity to compete and show off their mad decorating skills as they make way to the top and earn the title of CCKC Cake Decorating Superstar!

This interactive 3-hour  class is all about using their imagination in the kitchen as kids step up to a table filled with ingredients that includes cakes for every kid, lots of edible and non-edible ingredients, and a challenge. Then, put them all together in their own unique creation in their quest for the gold.  

It’s “lights, camera, decorating!” as one of our most engaging instructors, Margo Mikkelson, starts off the class by showing the kids how to make a tasty icing recipe (the kids will also make some as a group) and demonstrating icing techniques and more. 

Next, it’s time for the kids to get their creative juices flowing as they move onto their individual work stations and start ‘building” their cake designs. (What kid wouldn’t love permission to play with frosting? I’m just sayin'…) 

When they’re finished, they’re present their cakes to our judges and find out who will take home the medals.  Don’t worry, everyone wins here because the kids will have the option to either take their awesome cake creation home or to donate it to a local charity housing kids in need, complete with a children’s book.  Talk about brightening their holidays.  Whether you take it home or donate it, it’s a win-win for everyone!

An interactive, extremely fun cooking class that you don’t want to miss!

(Snacks)

Hands On

Wed. 12/27/17   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

$65.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4688

Wed, Dec. 27, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 1-KITCHEN FUND.)
 

Register early!  This one always sells out! 

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

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

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

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

 

Hands On

Wed. 12/27, Thu. 12/28, & Fri. 12/29/17  

10:00-2:00    Series Fee: $375

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

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

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!! 

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

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

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

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

 

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

14 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4775

Wed, Dec. 27, 2017 @ 6:30 PM
JUNIOR CHEFS ACADEMY: CHEF SHANITA BRYANT'S FOOD TRUCK FAVORITES (ADULT/CHILD OPTION)
 

Kids (ages 9-14), get ready to cook with a Foodie TV Star! If you’re a die-hard foodie, you’ll probably recognize Chef Shanita from Alton Brown’s popular reality TV show “Cutthroat Kitchen” where she walked away as Champion and ‘last chef standing’ in 2014, along with a pile of cash and some serious bragging rights. Chef Shanita is a whiz in the kitchen and is excited to teach her own brand of culinary expertise in a down-home kind of way as she walks you through the recipes of some of Magnolia’s most popular dishes. 

Tonight, young chefs will get to celebrate some of the south’s world famous culinary traditions and highly flavorful recipes. Shanita believes that food is only truly wonderful when you can taste the love that went into it!   These are recipes that are rooted in seasonal freshness and ethnic diversity while honoring southern traditions of combining the purest flavors, freshest ingredients, herbs and spices along with a Southern dash of culinary passion – plus, they’re just so darn good. 

She’ll introduce kids to a variety of essential cooking techniques as she teaches you mouthwatering recipes starting with Red Velvet Waffles. (you heard me…..Red. Velvet. Waffles.), then you’ll move on to a southern classic of Shrimp & Creamy Sweet Potato Risotto. Yummy! Finally, we’ll end on a sweet note as Chef Shanita shows you how to prepare one of her famous southern dessert specialties, Super Quick Strawberry Shortcake.  These are fabulous recipes that are destined to become some of your all-time favorites. Welcome to southern cooking at its’ best, kids!

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

(Tasting)

Hands On

Wed. 12/27/18   6:30-9:00 

 

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

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

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

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

 

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

16 openings available

$60.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4825

Wed, Dec. 27, 2017 @ 6:30 PM
VEGAN FOR EVERYBODY
 

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

We invite you to join an experienced chef, Molly Flynn, for and informative and fun an exploration into the vegan kitchen.  You might just be pleasantly surprised to discover the variety of rich and tasty dishes you will be able to savor using grains, legumes, nuts, oh, and veggies!  See, it isn’t just about veggies!

Chef Molly will teach some basic culinary skills as she walks you through some incredibly delicious plant-based recipes. Because we learn best when we practice what you’ve learned, you’ll tie on an apron and help with some of the prep and cooking, too! 

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

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

(Tasting)

Limited Hands On

Wed. 12/27/17   6:30-9:00  

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

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

20 openings available

$60.00

Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4690

Thu, Dec. 28, 2017 @ 10:00 AM
LI'L KIDS: LAYERS OF FUN! CAKE DECORATING COMPETITION
 

Little kids (ages 5-8), and their adult partners, need to get themselves to The Culinary Center of Kansas City® for a fun day of cake decorating instruction and the opportunity to compete and show off their mad decorating skills as they make way to the top and earn the title of CCKC Cake Decorating Superstar!

This interactive cake decorating class is all about using their imagination in the kitchen as kids step up to a table filled with ingredients that includes cakes, icing, edible and non-edible ingredients, and a challenge. Then, they’ll put them all together in their own unique creation in their quest for the gold.   

It’s “lights, camera, decorating!” as one of our most engaging instructors, Margo Mikkelson, starts off the class by demonstrating icing techniques and more. Then, it’s time for the kids to get their creative juices flowing as they divide out into individual work stations and start ‘building” their cake designs. (What kid wouldn’t love permission to play with frosting? I’m just sayin'…) 

When they’re finished, they’ll present their cakes to our judges and find out who will take home the medals.  Don’t worry, everyone wins here because the kids will take their awesome cake creation home to show off to friends and family.  Talk about brightening their holidays. 

An interactive, extremely fun cooking class that you don’t want to miss!

(Snacks)

Hands On

Thu. 12/28/17   10:00-12:00 

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

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

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

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

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

0 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4688

Thu, Dec. 28, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 2 -SAUCES)
 

Register early!  This one always sells out! 

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

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

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

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

 

Hands On

Wed. 12/27, Thu. 12/28, & Fri. 12/29/17  

10:00-2:00    Series Fee: $375

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

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

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!! 

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

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

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

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

 

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

14 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4691

Fri, Dec. 29, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: KATIE'S BAKERY: LEARN TO BAKE LIKE A PRO! (ADULT/CHILD OPTION)
 

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

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

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

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

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

Hands On 

Fri. 12/29/17   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

$55.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4688

Fri, Dec. 29, 2017 @ 10:00 AM
JUNIOR CHEFS ACADEMY: PRO SERIES I (DAY 3-MEATS & POULTRY)
 

Register early!  This one always sells out! 

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

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

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

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

 

Hands On

Wed. 12/27, Thu. 12/28, & Fri. 12/29/17 

10:00-2:00    Series Fee: $375

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

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

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!! 

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

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

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

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

 

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

14 openings available

$375.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4822

Fri, Dec. 29, 2017 @ 2:00 PM
JUNIOR CHEFS ACADEMY: KATIE'S BAKERY: LEARN TO BAKE LIKE A PRO (ADULT/CHILD OPTION)
 

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

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

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

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

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

Hands On 

Fri. 12/29/17   2:00-5:00

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

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4692

Sat, Dec. 30, 2017 @ 10:00 AM
CINNAMON ROLLS 101
 

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

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

Hands On 

Sat. 12/30/17   10:00-1:00  

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

8 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4802

Sat, Dec. 30, 2017 @ 12:00 PM
JUNIOR CHEFS ACADEMY: 'FOR THE LOVE OF CHOCOLATE' WORKSHOP
 

Today, it’s all about chocolate! This 3-hour class offers a unique opportunity for budding chefs (ages 9-14) to spend the morning in our kitchen as we learn, step-by-step, how to create classic and popular desserts that feature everyone’s favorite ingredient - chocolate.

Alongside one of our newest culinary instructors, Kris Koehler, (who just happens to be an expert pastry chef) we’ll start off by learning to make luscious Flourless Chocolate Torte, to-die-for. Yep, it’s fancy, yet simple to make.  You’ll see. Next, we’ll discover the joy of truffles when we learn to make a rich Chocolate Ganache that will be transformed into Chocolate Truffles. Finally, we’ll whip up a batch of one of Kris’ favorite recipes – Devilicious Cookie Bars - and top them with a sinfully good homemade Hot Fudge Sauce. Wow! 

As we go, we’ll cover a multitude of culinary techniques and skills including the importance of accurate measurements; proper equipment usage; oven and baking instructions; knife skills and safety; kitchen terminology; and much more!

We’ll be nibbling and tasting but the kids will definitely be bringing home dessert for dinner tonight (and maybe tomorrow, too!). What an incredible chocolate-y learning experience that any kid would love! A Great Christmas Gift Idea!!

(Tasting & Take-Home Ganache Truffles)

Hands On

Sat. 12/30/17   12:00-3:00 

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

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

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

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

 

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

 

 

5 openings available

$65.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4693

Sun, Dec. 31, 2017 @ 6:30 PM
FWN: COOKING FOR COUPLES! AN EXECUTIVE CHEFS PRIVATE NEW YEAR'S EVE TABLE FOR 2
 

It’s New Year’s Eve, and there will be plenty of clinking and smooching at the midnight hour…but, first, we must dine on an amazing feast!  Something worthy of celebrating the old and ringing in the new.  We’re reserving a special place with your spouse, partner, or friend at our Chef’s Table and in our kitchen for an exclusive New Year’s Eve culinary party!

Reserved for VIPs and special friends and usually tucked away in the kitchen, “The Chef’s Table” gets you up close and personal with the person who has chosen to spend his career studying and preparing food. It’s the place where the Chef can pamper and bedazzle his or her guests in a dining experience like no other. Tonight your  table …and apron!..await you in our kitchens - an intimate setting where you will learn to cook some outstanding dishes as we say goodbye to the old year, and welcome in the new. 

It’s the best dinner and cooking class experience we have to offer – outstanding service, a unique venue, and a 4-course dinner where, course by course, each dish is demonstrated by experience culinary instructor and award-winning Executive Chef Richard McPeake. His intention is to teach and inspire you to have the kind of relationship with food that he has come to know.

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

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

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

(Includes 4-Course Dinner; Paired Wines & Champagne Toast, Romantic Ambiance, Excellent Service and Unique Venue)

Hands On 

Sun. 12/31/17   6:30-10:00  

The class fee for this Couples class is $125 per person. 

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

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

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

$125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4694

Tue, Jan. 2, 2018 @ 10:00 AM
TINY TOTS: LITTLE BAKERS BAKE
 

GREAT CHRISTMAS GIFT IDEA!

We take great joy in having our littlest chefs (ages 2-4) in our kitchen … along with their adult cooking partners, of course. What better way to spend time with your child, grandchild, niece or nephew than here in our kitchen.

Working together as a cooking duo, you and your child will not only create some memories (and photo ops!), your budding chef will start on the road to learning important kitchen and life skills. They’ll get familiar with recipes and following instructions … learn to mix and fold and whisk and crack an egg … strengthen their coordination skills … and just plain have fun.

Today’s instructor, Susy Lara, will keep it simple, engaging and interactive so nobody nods off or gets bored. We’ll work together as teams to make some yummy Brownie Hearts – pan brownies that we mix up, bake and then cut into heart shapes. Next, we’ll fluff and measure some flour, learn about spices, and zest a lemon for our Zesty Lemon Muffins, a healthy, flavorful treat.

This is a great class designed to introduce your tiny chef to the pleasures of the kitchen in a way that they can understand. Each child will go home with a culinary gift just perfect for their size.

(Tasting and Tot-Size Culinary Gift)

Hands On 

Tue. 1/2/18   10:00-12:00 

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

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

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

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

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

4 openings available

$85.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4695

Tue, Jan. 2, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: COOK GLOBAL! A TASTY CHINESE NEW YEAR CELEBRATION! (ADULT/CHILD OPTION)
 

GREAT CHRISTMAS GIFT IDEA!

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

Today’s instructor, Katie Newell, will teach fundamental culinary techniques such as knife skills (with kid-friendly knives), the proper way to measure and read a recipe, and more, as she walks the kids through several authentic Chinese favorites like Dumplings (Did you know that Chinese families traditionally spend New Year’s Eve making these tasty dumplings so that they eat them at midnight to “roll out the new year? Now, you can, too!) They’ll continue with their hands-on cooking as they make Long Noodle or MIan Tiao (these signify long life) and cook them in an Asian Pho broth. We’ll end our festive meal on a sweet note with creamy Chinese Mango Pudding for dessert.

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

(Tasting)

Hands On 

Tue. 1/2/18   10:00-12:30 

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

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

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

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

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

5 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4696

Wed, Jan. 3, 2018 @ 10:00 AM
LI'L KIDS: BREAKFAST OF CHAMPIONS!
 

GREAT CHRISTMAS GIFT IDEA!

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 LT!) 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 

Wed. 1/3/18    10:00-12:00 

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

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

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

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

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

6 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4776

Thu, Jan. 4, 2018 @ 6:30 PM
KILLER PARTY FOOD WITH 'CUTTHROAT KITCHEN' WINNER, CHEF SHANITA BRYANT
 

There’s a reason why Chef Shanita Bryant walked away a Champion on Alton Brown’s popular reality TV show “Cutthroat Kitchen!”  Saying she knows her way around a kitchen is an understatement. 

Join her tonight for a lively cooking class as she shares the winning secrets of some of the favorite dishes from her popular restaurant “Magnolia’s” here in Kansas City.  These are small plates and appetizer recipes that you’ll use over and over in your entertaining and include dishes such as Smoked Gouda Pimento Cheese (which you’ll get to help make) with Grit Crackers, Salmon Salad, and Shanitas’ fabulous recipe for Kicked-Up Tea Sandwiches. These beauties are sure to impress at your next get-together.

(Tasting)

Limited Hands On

 

Thu. 1/4/18   6:30-9:00 

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

 

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

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4814

Fri, Jan. 5, 2018 @ 6:30 PM
FWN: THE CALIFORNIA FUSION REVOLUTION
 

Although the term “fusion cuisine” is relatively new, the concept has been around for a long time. Fusion cuisine quickly became a trend as chefs around the world started combining unexpected flavors and concepts.  It’s as popular as ever and nowhere is fusion cooking more evident than in California cuisine. There we were introduced to farm-to-table cooking which has taken its winding journey through all sorts of interpretations: fussy, fancy, but most importantly, fusion.  

Today California fusion cuisine is finding its way back to its roots of simply made, fresh and seasonal dishes that feature one-of-a-kind mixtures of ethnic foods combined with the fresh foods readily available in California that set the stage for flavorful fusion cooking. 

Tonight, longtime CCKC culinary instructor, Katie Newell, will take this idea and run with it as you learn tips on how to combine foods and flavors California fusion style.  You’ll be greeted with a sparkling rosé, the first taste of a flight of three tasting pours that you’ll enjoy this evening featuring California wines that were specifically chosen to enhance tonight’s outstanding menu.

Your first foray into California fusion cuisine will be three beautiful tapas appetizers - one featuring roasted cauliflower, a lovely little number made with Burrata, and a new take on asparagus. 

Next, Katie will walk us through how to create a smoked trout salad enhanced with grapefruit and avocado, and then on to homemade Gnocchi lessons and a simple and versatile tomato sauce that combines California with Italy in a tasty way. 

The hands on cooking fun begins as you break out into stations and work alongside Katie in small groups to make fresh gnocchi. Finally, Katie will show you how to make one of her favorite desserts made with Strawberries, Rhubarb and Polenta.  You’re going to love it.  

(Dinner & Wine Flight)

Limited Hands On

 

Fri. 1/5/18   6:30-9:00 

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

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

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4697

Sat, Jan. 6, 2018 @ 10:00 AM
LI'L KIDS: LET'S MAKE CINNAMON ROLLS!
 

GREAT CHRISTMAS GIFT IDEA!

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

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

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

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

Hands On

Sat. 1/6/18   10:00-12:00 

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

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

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

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

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

0 openings available

$85.00

Laura Thomsen

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4698

Sat, Jan. 6, 2018 @ 6:30 PM
FWN: THE SICILIAN PIZZA KITCHEN
 

Learn to make real Sicilian Pizza from a real Sicilian chef  in this fun, fresh  class taught by culinary instructor Sandy DiGiovanni. You may recognize her name as a finalist from NBC’s “America’s Next Great Restaurant”. Sandy brings much experience and humor to our kitchen and we are delighted to have her here tonight to share her coveted recipes and talents with us.

You’ll don an apron and do some of the prepping, chopping and cooking alongside Sandy as we learn to make her olive-oil pizza dough (from scratch, of course) and use it to make Sicilian-style “square” pizzas loaded with sautéed tomatoes and onions. (The possibilities for making the toppings are endless!)

We’ll also create a traditional Antipasto Salad with a wide array of meats, olives and cheeses over fresh greens topped with a lovely red wine vinaigrette. The crowning touch for our pizza-making extravaganza will be dessert, Espresso Panna Cotta full of creamy goodness and served with a delicious homemade caramel sauce. Buon Appetito!

(Tasting)  

Limited Hands On

Sat. 1/6/18   6:30-9:00 

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

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

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

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4699

Sat, Jan. 6, 2018 @ 6:30 PM
FULL! See Addit'l Sushi Classes! FWN: COOKING FOR COUPLES! DATE NIGHT IN THE SUSHI KITCHEN
 

This class is full...but don't despair.  Chef Yvette has several additional classes that  you would love!  Just search the calendar of classes in the search box at the top using the word "Hirang" and you'll see all these gems.  See you in class!

The hustle and bustle of the season are behind you, so now is the perfect time for a special date night for you and your spouse, partner, or special someone. Join us for one of our most popular classes as you learn to make sushi together! Chef

Yvette Hirang, an experienced culinary instructor and expert in Asian cooking, will introduce you to the fundamental skills needed to make the basic types of rolls and get you “rollin’” yourself with some hands-on action. (No, not that kind of hands on, silly! C’mon, now!)

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

Who said you can’t find great sushi in the Midwest? Not us! Now you can make it in YOUR kitchen! Throughout this interactive evening, you’ll work in small groups alongside Chef Hirang as you try your hand at making sushi and also taste several types of sushi like Inside-out Roll, Spicy Tuna Roll, and California Roll!  And, yes, there will be wine, too! You’ll be hard pressed to find a more unique experience for your sweetie and you!

(Tasting)

Hands On

Sat. 1/6/18   6:30-9:00 

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

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

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

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

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

0 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4753

Sun, Jan. 7, 2018 @ 12:00 PM
TINY TOTS IN THE KITCHEN: UNDER THE SEA
 

GREAT CHRISTMAS GIFT IDEA!

Grab your tiny chef (ages 2-4) and dive right in to a fun cooking class that you and your child can do together! In this interactive class,  you’ll swim into the deep blue sea as you learn new important culinary techniques, kitchen do’s and don’ts, how the recipes you’ll learn can keep our bodies healthy, and more.

Ariel Johnston is one of our newest instructors at the CCKC and brings an ocean of culinary experience and expertise to the table.  She’s taught over 140 nutrition and cooking classes to kids and adults through the Kansas City area for the local food bank, Harvesters, so you’re in good fins (er, hands). Plus, she’s lots of fun! 

We’ll begin our adventure by tying on an apron and working alongside Ariel as she teaches basic culinary techniques like knife skills (using kid-friendly knives), stirring, and mixing, and more, that you’ll get to practice as you whip up a Magical Mermaid Smoothie and healthy, homemade Fish Sticks. There’s always sweet treats at the beach, so we’ll end our class with a tasty Suncastle dessert.

You’ll get to taste all of your beach-themed creations and take home the recipes so that kids can recreate them at home. The only thing missing from today’s trip to the beach will be the sand!

Kids are also encouraged to wear their favorite mermaid or merman outfits to class, if they want to!

(Tasting)

Hands On 

Sun. 1/7/18  12:00-2:00

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

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

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

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

 

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

7 openings available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4765

Sun, Jan. 7, 2018 @ 12:00 PM
FRENCH GALETTE! Oh Là Là!
 

Guess what, we can have pie for dinner! A galette is a French pastry assembled in a free-form style to create a rustic tart that can be savory or sweet. These wonderful pastries are simple to prepare, yet attractive, flavorful, and so versatile. A vegetable galette with a warm cup of soup makes a satisfying supper, and a sweet galette with a scoop of ice cream is a delectable dessert!

Students will learn to make the pastry dough, and will prepare fillings for a savory spinach and mushroom galette and a sweet blueberry galette. Try something different to warm up your winter.

(Tastings & Two Take-Home Personal Size Galettes)

Limited Hands On 

Sun. 1/7/18   12:00-2:30 

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

 

20 openings available

$60.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4592

Sun, Jan. 7, 2018 @ 5:00 PM
FULL! But See Addit'l Knife Skills Classes!KNIFE SKILLS 101
 

This class is full...but don't despair. You can find other great Knife Skills classes on our calendar.  Just use the search box at the top of the calendar of classes using the word "knife" and you'll see more of these gems. See you in class.


GREAT CHRISTMAS GIFT IDEA!

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 

Sun. 1/7/18   5:00-7:30 

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!

0 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4810

Sun, Jan. 7, 2018 @ 5:00 PM
LOSE WEIGHT, FEEL GREAT! WHOLE30 RECIPES AND TIPS FOR SUCCESS
 

Ready for a new start with your health in 2018?   If the answer is a resounding YES, then a new way of eating, such as the Whole30 Plan, could be the spark that you need to bring about the change you’re looking for in your health. 

Did you know that if you suffer from conditions such as autoimmune disease, skin issues, chronic pain and inflammation, the foods you eat could be the root cause of your issues and could be affecting your symptoms in a very negative way.  The Whole30 Plan is an eating style that has as its goal to eliminate the foods that cause the most cravings, digestive issues, spikes in blood sugar and allow you to see what happens to your body when these foods are removed. And, tonight’s instructor, Jackie Caldwell, will teach you how eye opening it can be!  

Jackie is an experienced instructor and holistic nutritionist and she knows firsthand what eating the wrong foods can do to your body.  She recovered from severe ulcerative colitis 10 years ago and stays in remission by eating a real, whole food diet.  She knows what she’s talking about and will teach you how to follow the plan so that you can start healing your body too! 

The Whole30-compliant recipes you’ll learn in this class make up a complete meal, taste great and your family will love these dishes, too…..promise! We’ll begin our informative class by learning how to make a creamy Kale/Artichoke Dip. Then, move on to our comforting entrée, Apple & Bacon Pork Chops served with Garlic Cauliflower Mashed Potatoes (Yep, cauliflower!  And, it’s soooo good. You’ll see.) and a nutritious Veggie Frittata. Don’t worry, the style of eating includes sweet treats and you’ll get to help prepare your own individual dessert- Baked Cinnamon Bananas that’s lip-smacking good! 

Along the way, Jackie will discuss details of this popular diet plan and answer your burning questions.

(Tasting)

Limited Hands On

 

Sun. 1/7/18    5:00-7:30

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

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

 

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

11 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4700

Mon, Jan. 8, 2018 @ 6:30 PM
COOKWELL! COUNTDOWN TO SPRING-YOU CAN COOK HEALTHY!
 

GREAT CHRISTMAS GIFT IDEA!

Swimsuit season is right around the corner, and Katie Newell, a “lover of good food” who is passionate about her health, is the perfect person to help you get you back on track after a long winter. 

She has spent her life battling auto-immune diseases and infertility and, after much research, learning, and trial-and error, she has triumphed by altering the way she cooks and eats. She has learned that nutritious, fresh and organic food can be healing and, if prepared correctly … delicious. .

This evening, Katie will show you how to use real, fresh food to excite your palate, heal your body and nourish your soul. Together with her restauranteur husband, they have helped thousands of families learn to create restaurant quality cuisine using only pure, healing ingredients. That’s her mission and she’s in our kitchen to share some of her tried-and-true healthful, satisfyingly delicious recipes.

She’ll break them down into bite-size, easy-to-understand morsels – and explains everything so well that even the most inexperienced cook will walk away with much gained insight and the confidence to recreate these dishes at home. She’ll show you how to make delicious dishes like Pozole Verde, a spicy Southwestern-inspired pork dish, Sausage and Lentil Stew, Maple-Mustard and a “healthified” Chicken with Lemon-Spinach Linguini. Yep, you’ll get your hands in on some of the cooking action, too! 

Don’t wait to start cooking and eating better…those pesky extra holiday pounds will soon be a distant memory! Don’t wait to start cooking and eating better … the year’s young … let’s do this!

(Tasting)

Limited Hands On 

Mon. 1/8/18   6:30-9:00 

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

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

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

19 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4706

Mon, Jan. 8, 2018 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 1-KNIFE SKILLS)
 

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4701

Tue, Jan. 9, 2018 @ 6:30 PM
ABC'S OF WINE TASTING
 

GREAT CHRISTMAS GIFT IDEA!

From grapes to glass, wine is one of life’s perks, an indulgence, a mood-lifter. From the outside, it looks a bit complicated, but to appreciate wine all you really need is a sense of smell.

Tonight’s experience instructor, Brent Grider, is a Certified Sommelier and Beverage Manager at KC’s Stock Hill Steakhouse, so he knows what he’s talking about when it comes to wines. He’ll teach you that understanding the fundamentals of wine and wine tasting brings the confidence to relax and enjoy it even more.

This class will cover the basics: how to taste, what goes into wine and how to get the most out of each sip, varieties and names of grapes, the mechanics of serving, storage, buying guidelines, and other fundamentals. You’ll taste and evaluate a trio of white wines. Plus, learn the differences between reds and whites as you evaluate three red wines, too. Our CCKC Chefs will prepare a variety of appetizers that pair perfectly with tonight’s wine samplings.

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 Tastings & Appetizers)

Demonstration Class

Tue. 1/9/18   6:30-9:00 

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

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


12 openings available

$75.00

Brent Grider

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4747

Fri, Jan. 12, 2018 @ 6:30 PM
FWN & MBQI: BBQ 'N BOOZE
 

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

Tonight, Bruce Campbell, the 'food and beverage guy' with 25+ years in the restaurant business, will teach us some barbecue recipes utilizing beer, liquor, and wine. We’ll learn how to pair beer (and wine!) with barbecue as Bruce teaches us to prepare: Honey Bourbon Pork Loin, Burnt Ends, Beer Butt Chicken, Smoked Sausage Sliders, Borracho (Drunken) Beans and Grilled “Drunken” Pineapple with Dark Rum, among other BBQ delights.

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

(Dinner)

Limited Hands On

Fri. 1/12/18   6:30-9:00

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

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

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

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

2 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4783

Fri, Jan. 12, 2018 @ 6:30 PM
FWN: UPSCALE SURF & TURF IN AN 'UP CLOSE & PERSONAL' COOKING CLASS WITH CHEF RICHARD MCPEAKE
 

Join us for one of our newest class models where you a small group of lucky folks get to learn to cook “up close and personal” with a seasoned chef!  This 3-hour cooking class is your chance to step behind the scenes and into the world of a culinary pro. Expect lots of hands-on time as you get busy in the kitchen under the expert tutelage of Executive Chef Richard McPeake who is eager to share his tips and secrets to preparing a perfect surf & turf menu, front to back, with you.

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

(Dinner)

Hands On

 

Fri. 1/12/18   6:30-9:30 

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

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

 

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

12 openings available

$95.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4702

Sat, Jan. 13, 2018 @ 10:00 AM
GAME OF SCONES
 

We’re baking up a storm in The Culinary Center kitchens this morning as breadmaker extraordinaire, Paul McCool shows us how to make two distinct versions of the ever-popular scone: one sweet and one savory.  You won’t believe how versatile a scone can be! 

Paul is our resident “Alton Brown” – eager to share the “hows” and “whys” as he takes you through the science of scones.  You’ll learn much from this charming baker including essential measuring and kneading techniques as well as guidelines for shaping and baking all types of scones. 

We’ll start with Sweet and Tender Oat Scones.  They are the perfect base for marmalade with breakfast or clotted cream and preserves at tea time.  You can also customize them with add-ins such as berries. 

But, that's not all!  For lunch or dinner use, you will learn how to make savory Cheese and Onion Scones, replete with herbs and butter. 

During class, we’ll learn the techniques for combining the ingredients, for kneading, for shaping, and for baking the scones.  Most importantly, we will learn how to handle the dough (lightly!) and when to stop (sooner than you think!).  And we will talk about things that we can do to customize scones to enjoy with savory and sweet foods (that’s the versatile part!). Aye … it’s a bonnie day for a wee bit of baking!

(Tasting & Take-Home Scones)

Hands On 

Sat. 1/13/18   10:00-12:30 

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

10 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4729

Sat, Jan. 13, 2018 @ 10:00 AM
SOUP FOR SUPPER
 

Welcome two of our favorite culinary instructors back to The Culinary Center – Roxanne Wyss and Kathy Moore!  They will teach us all about getting ready for the chilly weather heading our way as we learn about soup today!  A hot bowl of soup warms and satisfies like nothing else. Serve soup as a comforting lunch or supper for your family, or invite some friends for a casual dinner and serve a pot of soup by the fire.  

In this class, you will learn the secrets to a great bowl of soup such as thickening, and more.  You will also learn and taste three unique and delightful soups:  Creamy Chicken and Wild Rice Soup, Tuscan Sausage and Artichoke Soup, and a healthy but-oh-so good Italian Wedding Soup. 

We will begin the class with a lesson on tips and techniques to make the perfect savory muffin that is, of course, the ideal tasty accompaniment for a bowl of soup.

(Tasting)

Demonstration Class

Sat. 1/13/18    10:00-12:30 

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

17 openings available

$55.00

Kathy Moore & Roxanne Wyss

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4797

Sat, Jan. 13, 2018 @ 6:30 PM
FWN: THAI-RIFIC CUISINE
 

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

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

Sandy will whip up a Red Curry Chicken “Southern-Style” to whet the appetite. She’ll also teach us how to make Spring Rolls, and a delicious Thai dessert with a kick!  And if that isn’t enough, she’ll take the mystery out of preparing Pad Thai. Get ready to explore a most interesting cuisine! You’ll get to help prepare some of these interesting dishes, too!

(Dinner) 

Limited Hands On

 

Sat. 1/13/18   6:30-9:00 

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

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

 

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

14 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4779

Sun, Jan. 14, 2018 @ 10:00 AM
TINY TOTS: BAKING FUN WITH THOMAS THE TANK ENGINE
 

Wooo Wooo! All aboard! Calling all tiny chefs (ages 2-4) to join your favorite blue steam locomotive, Thomas the Tank Engine, as you jump on the rails with his friends, Emily and Diesel for an interactive morning of baking fun.

Your conductor (I mean, instructor), Margo Mikkelson, will guide kids and their adult cooking partners on today’s baking journey as you clickety-clack your way you way through culinary techniques like learning to read a recipe, mix, measure, stir, scoop and chop (with kid-friendly knives) that you’ll use to make delicious homemade recipes like Emily’s Amazing Pumpkin Bread, Thomas & Harold the Helicopter’s Chocolate Crinkle Cookies (soo good!) and finally, we’ll make Diesel’s Favorite Citrus Cooler to wash it all down with.

We’ll keep things lively so the kids don’t lose interest, so while the cookies are baking, they’ll work on a special kitchen craft project to take with them to remember their special day. Kids are welcome to wear their favorite railroad hat or outfit!

(Tasting & Take-Home Kitchen Craft)

Hands On

Sun. 1/14/18    10:00-12:00 

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

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

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

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

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

 

 

 

 

 

11 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4803

Sun, Jan. 14, 2018 @ 1:00 PM
A GREAT BRITISH BAKING CLASS....COMPLETE WITH A FRIENDLY COMPETITION!
 

Creating beautiful pastries requires applying fundamental cooking techniques. The art and science of pastry arts is an area of culinary knowledge that, once mastered, will influence your cooking skills beyond compare. 

In today’s class, expert pastry chef, Kris Koehler, will teach the techniques of the perfect choux and how to make a deliciously chocolate pastry cream. Once you have the basics down, you'll be set loose in teams to create the cream puffs and pastry cream filling.

When the baking is completed, each person will create their own signature Courtesan au Chocolate by filling, assembling, and decorating their creation. We’ll have judges in place to review your creations and they’ll decide who walks away with the prize.  Prepare to be amazed at yourself! 

(Tasting)

Hands On

Sun. 1/14/18   1:00-3:30 

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

19 openings available

$65.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4780

Sun, Jan. 14, 2018 @ 1:30 PM
LI'L KIDS: LITTLE KIDS COOK FAMILY FAVORITES!
 

Today, your chefs (ages 5-8) will learn to make some of their favorite comfort foods – just like Mom makes for dinner!

Experienced instructor, Margo Mikkelson, will teach kids and their adult cooking partner some kid-friendly culinary techniques like chopping, mixing, measuring, and stirring as you work alongside her in small teams to create mouthwatering dishes like homemade Mac ‘n Cheese and a Mini-Meatloaf.

At the end of class, you’ll get to taste what you’re helped prepare. Plus, you’ll get the recipes so that you can make at home and show off to the rest of the family.

(Tasting)

Hands On

 

Sun. 1/14/18    1:30-3:30 

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

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

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

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

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

 

 

 

 

11 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4706

Mon, Jan. 15, 2018 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 2-MEATS)
 

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4766

Tue, Jan. 16, 2018 @ 10:00 AM
WEEKDAY COOKING LESSONS WITH CHEF JACKIE: COFFEEHOUSE BREADS
 

What is more compatible with your morning coffee or tea than fresh baked breads like those you find in your favorite coffee shop? This class will focus on three mixing techniques: the muffin method, the biscuit method, and the creaming method, which will allow you to produce a variety of memorable breads quickly and easily in your own kitchen.

Come enjoy a morning of baking as we produce muffins, scones, and biscotti together. Chef Jackie will lead you in some hands-on practice, as well. 

(Tastings, Coffee (of course) & Take-Home Bread)

Limited Hands On

Tue. 1/16/18   10:00–2:00 

 

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

20 openings available

$55.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4770

Tue, Jan. 16, 2018 @ 6:30 PM
LEARN TO COOK ASIAN
 

Asian cuisine is fresh, flavorful, healthy, and good for the soul! In order to cook the most authentic dishes, you MUST know the fundamental ingredients, garlic, ginger, galangal and green onion as they appear over and over in regional Asian cuisine.  Once mastered, you’ll be making Asian “take-out” right in your own kitchen. No, we’re not kidding. 

It’s not hard to get that true flavor that you crave; it just takes right ingredients and a little know-how.  Chef Yvette Hirang is an expert Asian cook and will share her tips on how these ingredients will “make” classic Asian dishes as she shows you how to create flavorful appetizers, entrees, and teas.  She’ll also cover medicinal and health benefits because….well, she can! 

Tonight, you’ll learn great recipes and cooking techniques when you create a comforting Wonton Soup, Homemade Pot Stickers where you’ll learn, and practice, Asian dumpling-making techniques. Then on to Vegetable Chow Mein Kung Pao Chicken where you’ll fine-tune your sauté skills.  Yvette will also show you how to make the perfect steamed White Rice, the Asian Way.  No more take-out for you!

(Tasting)

Limited Hands On

Tue. 1/16/18   6:30-9:00 

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

 

If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that 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
4784

Wed, Jan. 17, 2018 @ 6:30 PM
LESSONS IN PAN SAUCES & SEARING
 

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

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

(Tasting)

Hands On

 

Wed. 1/17/18   6:30-9:00 

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

 

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

20 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4793

Thu, Jan. 18, 2018 @ 6:30 PM
'REAL DEAL'HOMEMADE LASAGNA...INCLUDING THE NOODLES!
 

There’s more to lasagna than you think!  Tonight, we’ll discover handmade and layered “old school style” lasagna with a hearty “Bolognese Ragu” or ‘meat sauce’ and lots of fresh cheese (forget about that bagged kind!).  Once you learn to make this belly-warming comfort food the right way, you’ll never look back.

We’ll explore authentic Italian cooking and learn) basic culinary skills like a Bechamel sauce (a classic Mother Sauce), ‘mise en place’, how to make a roux, the proper way to deglaze a pan, sautéing techniques, and more in this evening’s interactive cooking class under the tutelage of an Italian culinary expert, Lauren Lane.

First we’ll start with Laurens’ favorite pasta dough, which you’ll learn to make from scratch and then turn it into fresh lasagna noodles. Making your own pasta sheets for lasagna isn’t difficult (once you know the tricks and tips that you’ll learn and practice tonight), and it is so rewarding! Then, dive right into the “meat” of the class as Lauren teaches a traditional Bolognese Ragu and the ultimate Italian dessert, Affogato, a decadent espresso-based treat - the perfect accompaniment to any Italian meal! 

(Tasting & Take-Home, Ready-To-Bake Lasagna Noodles) 

Limited Hands On

 

Thu. 1/18/18   6:30-9:00 

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

 

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

20 openings available

$60.00

Lauren Lane

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4777

Fri, Jan. 19, 2018 @ 6:30 PM
(Booked For Private Event)FWN: SOUTHERN COMFORT WITH 'CUTTHROAT KITCHEN' WINNER, CHEF SHANITA BRYANT
 

No Longer Available. BOOKED PRIVATELY..If you’re a die-hard foodie, you’ll probably recognize Chef Shanita from Alton Brown’s popular reality TV show “Cutthroat Kitchen” where she walked away as Champion and ‘last chef standing’ in 2014, along with a pile of cash and some serious bragging rights. Chef Shanita is a whiz in the kitchen and is excited to teach her own brand of culinary expertise in a down-home kind of way as she walks you through the recipes of some of her most popular southern dishes.

Tonight she’ll teach how to cook Southern food the REAL way!  And nothing is more Southern than Mac & Cheese! Chef will show you how it’s done “Southern- style” meaning that that awesomely rich and creamy Mac & Cheese will be topped with delights such as Smoked Brisket, Pulled Pork, Bacon Sour Cream and Ham Grilled Vegetables. 

You’ll take home the know-how three of her favorite cheese sauces; a Bechamel Sauce (that you’ll get to help Chef prepare), 3-Cheese Sauce, and a lovely Smoked Gouda Sauce.  Imagine how many uses there will be for these awesome kick-butt sauces! 

And, no down-home meal is complete without a sweet dessert, so we’ll learn to make a good ‘ole Southern favorite, Pecan Pie.  You'll get some hands-on cooking time next to this engaging chef, too!  Don't miss this class! 

(Dinner)

Limited Hands On

 

Fri. 1/19/18   6:30-9:00 

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

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

 

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

0 openings available

$75.00

Shanita Bryant

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4728

Sat, Jan. 20, 2018 @ 10:00 AM
( No Longer Available) COOKWELL! "OODLES OF ZOODLES"
 

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

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

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

(Tasting)

 Limited Hands On 

Sat. 1/20/18   10:00-12:30 

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

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

0 openings available

$50.00

Katie Newell

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4804

Sat, Jan. 20, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: CRAZY CUPCAKE DECORATING
 

Budding chefs (ages 9-14), get ready to conquer the creative world of cupcake decorating!  Under the direction of an expert pastry chef, Kris Koehler, you’ll get your imagination flowing as you learn all about the fundamentals of cupcake decorating. 

We’ll cover icing types, decorator bags and tips, handling and techniques like stars, zig-zags, drop flowers, leaves ... and much more! It will all come together as you practice what you’ve learned by decorating cupcakes and make your very own creative designs with permission to get as crazy as you want with your unique designs! Won’t that be fun? 

After this class, you’ll be decorating cupcakes like a pro! A super-fun and interactive class that you don’t want to miss!

(Snacks & Take-Home Cupcakes, Decorated By YOU!)

Hands On

 

Sat. 1/20/18   10:00-12:30 

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

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

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

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

 

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

18 openings available

$50.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4809

Sat, Jan. 20, 2018 @ 6:30 PM
FWN: TOQUE WARS! TWO CHEFS. TWO DINNERS. ONE WINNER.
 

The lights dim...a hush comes over the crowd …and the door opens to two very accomplished chefs (complete in their chef regalia) to compete for the coveted “Golden Garlic Mirror Ball Trophy” in the CCKC’s first ever “Toque Wars” Competition (cue dramatic “WWE” intro music).  (It’s kind of like an “Iron Chef” competition, but without all the drama.....and with a huge sense of humor.) 

Tonight the stage will be set for some fine culinary entertainment as two of our very own CCKC instructor chefs, - Chef Jesse Vega vs. Chef Molly Flynn – compete in a ‘toque-to-toque’ battle while showing off their culinary acumen, all in good fun, of course (or maybe not…depends on how the night goes, right?).  Here’s how it works.

You’ll be met with a stunning appetizer as we introduce the evening’s festivities.  Then each chef, one at a time, will be given a box of mystery ingredients and one hour to cook and plate their dazzling creations all the while explaining to you what they are doing while they are doing it.  No going into the silent “chef zone” tonight – they have to TEACH while they cook!  (Hey, we’re a culinary arts center here!) Each chef will prepare an entrée and side dish for you to taste.  When one chef is done, we’ll move on to the second chef. 

Culinary egos are front and center as the two Chefs talk their way through the creative processes going on under those big a$$ tall hats on their heads.  Throughout the competition, they’ll engage in friendly & competitive banter (aka trash talk), knives will fly (ok, that’s not true), desserts will flame (it could happen), and silliness will abound, but, in the end, it’s YOU, the students, who will decide the winner….. by secret ballot so nobody knows who you voted for. (You want to taste some of the food, right?)  While you’re voting, you’ll enjoy a tasty dessert course. 

So get ready for a unique cooking experience with lots of fantastic food and fun, plus the opportunity to learn a whole lot about cooking techniques and expert tips by watching experienced chefs perform in their element.  It’s a win/win, really. Hey, somebody needs to call the Food Channel……..we’ve got us a competition goin’ on!

(Tastings & Wine)

Demonstration Class

 

Sat. 1/20/18   6:30-9:00 

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

Our Flavorful Weekend 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

Chef Jesse Vega & Chef Molly Flynn

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4736

Sun, Jan. 21, 2018 @ 10:00 AM
FULL-DAY CHOCOLATE WORKSHOP: DEATH BY CHOCOLATE
 

GREAT CHRISTMAS GIFT IDEA!

A comprehensive full-day class taught by a veteran chef, restaurateur and culinary instructor, Chef Richard McPeake.  The 5-hour class will begin with full instruction on the various types and styles of chocolate.  Then, we’ll put on an apron and “rock and roll” through tempering, cooking styles, melting, leavening, soufflés, equipment, temperature, storage, when to use which type of chocolate, oil levels…you name it! 

You’ll get into chocolate up to your elbows as you make Chef Richard’s Award Winning Chocolate Nut Gateau. (1st place – 3 years in a row at the Missouri Restaurant Show!)  Also, his famous Chocolate Truffle Cake, a “fail proof” recipe (yes, you heard us!) Chocolate Soufflé, Ganache, and a homemade Hot Fudge Sauce (Fedora’s original recipe!) - to die for!  In addition, you’ll learn the fundamentals of dipping with chocolate when you create Grand Marnier-Injected Chocolate Dipped Strawberries!

Each student will take home some handmade Hot Fudge Sauce and a belly full of chocolate tastings. 

(Tasting, Light lunch & Take-Home Fudge Sauce) 

Hands On 

Sun. 1/21/18   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!

16 openings available

$125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4759

Sun, Jan. 21, 2018 @ 10:00 AM
Oh Là Là! FRENCH BAGUETTE
 

Is there anything more French than a fresh, perfectly baked baguette? The aroma of freshly baked bread permeates the air and the taste of its perfectly golden crust is pure heaven. We’ll take you straight to France with this fun and interactive 3-hour class!

A seasoned culinary baker and instructor, Mari Ruck, will take you through a hands-on, step-by-step process as you learn to make dough using a pre-ferment to create a classic baguette, sized for the home oven. Best of all, you will take your baguette dough with you to bake off and share with your family at home.

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

Hands On

 

Sun. 1/21/18   10:00-1:00 

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

19 openings available

$55.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4811

Mon, Jan. 22, 2018 @ 6:30 PM
WHEAT-FREE PIZZA MAGIC
 

Let’s face it. Young and old, everyone loves pizza. Tonight, we’re going to show you how to transform one of your favorite fast foods into a healthy circle of love using wheat-free pizza crust alternative that taste awesome! 

Tonight’s instructor, Jackie Caldwell, is a holistic nutritionist and expert healthy-cooking instructor who’s recovered from severe ulcerative colitis by drastically changing the way she ate and eliminating wheat and grains from her diet. One of the things people miss the most when starting to eat grain-free is good pizza!  Pizza is missed not only for the taste, but because it’s an easy meal for a busy, rushed families. Jackie is a self-professed pizza lover but couldn’t eat traditional crusts because of her health issues. So, she went on a quest to find alternatives to make great pizzas to satisfy her cravings for Italian ‘pie’.  Tonight she’s eager to share recipes for two different kinds of pizzas with very interesting and tasty crusts. 

She’ll start off by teaching you how to caramelize onions that we’ll sprinkle on top of our Sausage and Caramelized Onion Pizza made with an Almond Flour Crust. Next, we’ll learn to make a Veggie Pizza with a surprise ingredient to make up the crust. (Magic?  Nah……it’s in her garden…..and it’s goooood!)   The best compliment Jackie got about her healthy pizzas was from a Culinary Center employee who said she is a pizza snob because she has a pizza oven in her backyard. She loved the pizza and we think you will love these recipes, too.  They’re are quick and easy to make and perfect for those busy nights when you need to get a healthy dinner on the table in a hurry. Jackie will also share her tips to make these crusts ahead of time and freeze.

That’s not all. As a bonus, you’ll also learn recipes for a super-easy Green Salad with homemade Cranberry Vinaigrette and awesome gluten/grain-free Chocolate Chip cookies. They’re fantabulous!

Don’t worry, you’ll get some cooking time too as you work next to Jackie to create your own mini-pizza to take home and bake.

(Tasting & Take-Home, Ready-To-Bake Mini Pizza)

Limited Hands On

Mon. 1/22/18   6:30-9:00 

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

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

 

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

 

18 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4706

Mon, Jan. 22, 2018 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 3-SEAFOOD)
 

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4748

Thu, Jan. 25, 2018 @ 6:30 PM
GIRLS NIGHT OUT! CARIBBEAN ISLAND ESCAPE-CRUSIN' & BOOZIN' WITH BRUCE!
 

Tonight we embark on our “maiden” voyage (get it?) for this girl-only Caribbean Cruise that's a little bit “Love Boat” with a twinge of “Margaritaville” as Cruise Director, Bruce Campbell takes us on a “spirited” tour of his favorite ports of call. 

Bruce, the Food and Beverage Guy” with 25+ years in the restaurant business, is the perfect host for our evening of merriment – he’s an avid seafarer, and has personally taken a “boat-load” of cruises. 

As we set sail toward our first port of call, Bruce will entertain us with tales of his journeys and insight to the region’s various styles of rums and the their luscious cocktails.  Bruce will serve some Caribbean-inspired dishes and you’ll even get in on the action and help him make one of them. As you know Caribbean food is a fusion of many different cuisines including Africa, Spanish, French, Dutch, and Indian. The aromas and tastes wafting from these dishes will definitely transport you to the islands!

So…come aboard…we’re expecting you! (Insert “The Love Boat” theme song and visualize walking up the gangplank to Captain Stubings’ welcoming smile…work with me here, will ya?)

(Food and Cocktail Tastings) 

Limited Hands On

Thu. 1/25/18   6:30-9:00   

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

 

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

 

 

15 openings available

$60.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4785

Fri, Jan. 26, 2018 @ 6:30 PM
FWN: COUPLES IN THE KITCHEN: A ROMANTIC CHATEAUBRIAND DINNER FOR TWO
 

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

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

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

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

(Dinner)

Hands On

Fri. 1/26/18   6:30-9:00 

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

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

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

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

 

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

 

14 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4795

Fri, Jan. 26, 2018 @ 6:30 PM
FWN: MEXICAN STREET FOOD
 

It’s all the rage in the food trucks across the U.S.-Mexican “street food”, that is.  This trendy food includes everything from basic (yet authentically made) tacos to “TexiCali Tacos”, plus all kinds of salsas and south-of-the-border desserts. 

Instructor, Susy Lara, is an expert when it comes to cooking Mexican food. so who better to show you how to make traditional “street fare” food  like Fish Tacos, Carne Asada Tacos , Roasted Corn with Chili and Lime, and a Mexican Spaghetti dish (yes, it’s a thing) with all the traditional garnishes.  Plus, some zesty salsas including Salsa Raja and Salsa Verde.

You can’t eat Mexican food without something sweet to cool down your taste buds, so let’s learn to make a spectacular Mexican Tres Leches Cake.  Did we say it includes an awesome Mexi-tini, too?  Well if we didn’t, we just did. Ole!

(Dinner)

Hands On

Fri. 1/26/18   6:30-9:00 

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

Our Flavorful Weekend 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

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4763

Sat, Jan. 27, 2018 @ 10:00 AM
BAKING COOL BREADS WITH MR. MCCOOL! FULL-DAY SOURDOUGH BREAD VARIATIONS
 

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


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


If that isn’t enough of a challenge for your taste buds, try a bite of the chocolate sourdough bread that you will make in this class. (Yes….I said chocolate!) 


In addition to learning how to mix, knead, ferment, shape, and bake these breads, today’s instructor, Paul McCool, (our resident “breadhead”), will also show you how to wed sourdough and chocolate in a way you never dreamed possible. And, excuse me…. who’s ever said no to chocolate?!  That’s right, people….nobody.


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


Hands On


Sat. 1/27/18    10:00-2:00

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

 

19 openings available

$75.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4815

Sat, Jan. 27, 2018 @ 10:00 AM
A TWO-DAY BEGINNER'S COOKING BOOTCAMP (DAY 1)
 

Maybe you are on your own for the first time and have discovered that eating out is expensive and take-out is tiresome.  (College bound? Newly married? Suddenly single? etc.), or maybe you just think it’s time you learned how to cook (or cook better) - darn it!!  You desperately need a small repertoire of dishes for daily dining, but you can barely manage instant coffee. Sound like you?  Then this is the course to take!!

Katie Newell, a longtime consummate cooking Instructor, will assume you know nothing--- absolutely nothing ---about cooking, and, she'll take it from there.  Give her a weekend, and she’ll turn you into a healthy cook in no time!

In two 4-hour relaxed and informative weekend classes, we'll get you on your cooking feet and on your way to preparing simple, healthy, delicious food.  We will learn basic cooking equipment and menu planning; basic prep skills,  knife skills including a discussion of how to care for knives and some basic cuts which will give you a good base to move forward with confidence in this weekend’s bootcamp, sauté techniques, salad-making skills including quick homemade vinaigrette and other easy no-cook dishes; roasting garlic and vegetables; how to prepare delicious pasta; how to sauté and roast meats, how to make desserts in minutes and so much more.

You will learn to make dishes that can easily be varied that will take you well beyond Ramen Noodles!  (You know who you are!)  What a Deal!  Hey, we are all about creating new cooks and sending them out into the world well-equipped.

Register early as this class will fill quickly. Giving this series as a Christmas gift is a great idea too….just sayin’.  

(Tastings)

Hands On

Day 1: Sat. 1/27/18 10:00-2:00

Day 2: Sun. 1/28/18 10:00-2:00

 

Series fee: $195

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

$195.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4798

Sat, Jan. 27, 2018 @ 6:30 PM
FWN: THE SICILIAN TABLE
 

Get ready for a special evening as we transport you straight to Italy to enjoy a beautiful gourmet Sicilian dinner.  Experienced culinary instructor, Chef Sandy DiGiovanni, will lead this exceptional class as she teaches you a few of her favorite foods that she enjoys with her Sicilian family. Her style is informal, but not without much acumen and fierce commitment to the authentic foods of her heritage. 

She’ll start off our classic Sicilian menu with Ricotta alla Limone on grilled Crosini, followed by a beautiful Escarole Siciliano salad. Then, it’s on to a fabulous entrée of Gamberoni alla Casalinga Siciliano (aka Housewife Shrimp Marsala) and Linguine con le Vongole (Linguini with Clams). Add one of Chef Sandy’s favorite desserts, Limone Pistachio Cake with fresh made Olive Oil Gelato and paired with homemade Limoncello, and you’re on your way to a trip to Sicily, my friends. No passport required!

To add to the fun, you’ll get to don an apron for a little hands-on cooking time alongside Chef Sandy, too!  It’ll be a fun night out with a meal you won’t soon forget……join us! 

(Dinner)

Limited Hands On

 

Sat. 1/27/18   6:30-9:00 

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

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

 

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

20 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4703

Sun, Jan. 28, 2018 @ 10:00 AM
MIDWEST BBQ INSTITUTE: THE "ART OF SMOKOLOGY"-SMOKING 101
 

GREAT CHRISTMAS GIFT IDEA!

A staple in our Midwest BBQ Institute™ line-up, this class is the best there is!

Let the “Smoke Fest” begin as you join competition champion and accomplished chef, Richard McPeake (a/k/a Educator of “Que”), as he shares his extensive experience in this very special power-packed 4-hour class.

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

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

Folks, this is the quintessential class on smoking! Prepare to take lots of notes! 

(Tasting) 

Demonstration Class

Sun. 1/28/18   10:00-2:00 

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

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

0 openings available

$80.00

Richard McPeake

The Culinary Center of Kansas City

Event/Date Description Openings/Price/Location
4815

Sun, Jan. 28, 2018 @ 10:00 AM
A TWO-DAY BEGINNER'S COOKING BOOTCAMP (DAY 2)
 

Maybe you are on your own for the first time and have discovered that eating out is expensive and take-out is tiresome.  (College bound? Newly married? Suddenly single? etc.), or maybe you just think it’s time you learned how to cook (or cook better) - darn it!!  You desperately need a small repertoire of dishes for daily dining, but you can barely manage instant coffee. Sound like you?  Then this is the course to take!!

Katie Newell, a longtime consummate cooking Instructor, will assume you know nothing--- absolutely nothing ---about cooking, and, she'll take it from there.  Give her a weekend, and she’ll turn you into a healthy cook in no time!

In two 4-hour relaxed and informative weekend classes, we'll get you on your cooking feet and on your way to preparing simple, healthy, delicious food.  We will learn basic cooking equipment and menu planning; basic prep skills,  knife skills including a discussion of how to care for knives and some basic cuts which will give you a good base to move forward with confidence in this weekend’s bootcamp, sauté techniques, salad-making skills including quick homemade vinaigrette and other easy no-cook dishes; roasting garlic and vegetables; how to prepare delicious pasta; how to sauté and roast meats, how to make desserts in minutes and so much more.

You will learn to make dishes that can easily be varied that will take you well beyond Ramen Noodles!  (You know who you are!)  What a Deal!  Hey, we are all about creating new cooks and sending them out into the world well-equipped.

Register early as this class will fill quickly. Giving this series as a Christmas gift is a great idea too….just sayin’.  

(Tastings)

Hands On

Day 1: Sat. 1/27/18 10:00-2:00

Day 2: Sun. 1/28/18 10:00-2:00

 

Series fee: $195

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

$195.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4816

Mon, Jan. 29, 2018 @ 6:30 PM
FEEDING YOUR FAMILY: FAVORITE WINTER RECIPES
 

Life is busy, and anyone with a family knows that fall is one of the most hectic times of the year. Finding a spare minute to prepare meals can be a struggle. So let’s let an expert culinary instructor, Katie Newell show us how to get ahead of the kitchen chaos with a few belly-warming recipes that come together in a snap.

All of tonight’s recipes represent Katie’s favorite recipes that were designed specifically by her!  She’ll walk you through dishes like a Shrimp and Soba Stir-Fry, Morrocan Sausage and Vegetable Couscous, Maple-Mustard Chicken with Lemon-Spinach Linguini  Wha-What?  Kids and adults will love this one!

In addition, Katie will share a very special fall dessert to satisfy your sweet tooth on a cool fall day. You’ll get some cooking time alongside Katie, too. Et voila!

(Tasting)

Limited Hands On

 

Mon. 1/29/18   6:30-9:00 

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

 

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

20 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4706

Mon, Jan. 29, 2018 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 4-VEGETABLES)
 

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4767

Tue, Jan. 30, 2018 @ 10:00 AM
WEEKDAY COOKING LESSONS WITH CHEF JACKIE: SPLENDID SOUPS
 

“Happiness is hot soup on a cold day!”  Not many things are more satisfying than a well-made homemade bowl of soup.  Once a few basic techniques are learned, you can let your imagination and personal tastes shine through in your soup creation. 

The best soups are more than just dumping things into a stock pot!  Today we will learn stock making techniques as we make a Hearty Chicken Noodle Soup…good for winter ailments and a world apart from the canned variety.  Then Chef Jackie will educate us on the virtues and techniques of cream soups as she creates a Saffron Butternut Bisque and Baked Potato and Broccoli Cheese.  You’ll get a bit of hands-on practice, too!

(Tastings & Take-Home Soup)

Limited Hands On

 

Tue. 1/30/18   10:00-2:00 

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

19 openings available

$60.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4771

Tue, Jan. 30, 2018 @ 6:30 PM
'S' IS FOR 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

 

Tue. 1/30/18   6:30-9:00 

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

 

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

20 openings available

$65.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4787

Wed, Jan. 31, 2018 @ 6:30 PM
'UP CLOSE & PERSONAL' IN THE KITCHEN: BASIC KNIFE SKILLS & OTHER KITCHEN FUNDAMENTALS
 

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

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

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

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

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

(Snacks) 

Hands On

Wed. 1/31/18   6:30-9:30 

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

 

11 openings available

$95.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4772

Fri, Feb. 2, 2018 @ 6:30 PM
FWN: MORE SUSHI AT HOME
 

Who says you have to go out to enjoy fresh sushi! Tonight you’ll learn how easy it is to make it in your own kitchen as you watch and learn from an expert Asian chef.  Don’t worry…you do not have to have taken an intro level sushi class in order to register for this class.

We will be learning (and practicing) basic rolling techniques, using sushi building equipment, and working with several varieties of fresh fish this evening as we learn a variety of interesting sushi dishes. You will work alongside Chef Hirang to roll thick rolls of sushi using full-sized Nori sheets to create Futo-Maki, then on to Caterpillar Rolls. Next, a pro-level Nigiri and education on how to prepare an elaborate shrimp plate, how to slice tuna pieces, Dashi-Maki Tamago (say what?), and so much more.

Chef will also teach tips on how to create beautiful garnishes using ordinary vegetables. Won’t you be fancy!

(Tasting)

Hands On

 

Fri. 2/2/18    6:30-9:00 

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

Our Flavorful Weekend 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

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4812

Sat, Feb. 3, 2018 @ 10:00 AM
PALEO STAPLES: GREAT SNACKS & LUSCIOUS DESSERTS
 

Don’t beat yourself with your big wooden club because you think you can’t have snacks and desserts on the Paleo Plan Diet! Tonight, you’ll going to learn that you CAN enjoy sweet treats from a healthy-cooking expert.

Instructor Jackie Caldwell is a holistic nutritionist and she knows firsthand what eating the wrong foods can do to your body.  She recovered from severe ulcerative colitis 10 years ago and stays in remission by eating a real, whole food diet.  She knows what she’s talking about and has tons of experienced knowledge to back it up. Jackie teaches all types of healthy cooking classes, but today is special as she is going to focus on the Paleo plan and teach us how to make some awesome snacks and desserts that comply with this approach to eating. These really help with the whole “stay on the plan” concept.

One of the ways to make a Paleo lifestyle sustainable is to have Paleo staples on hand in your kitchen.  If you have your food prepared ahead of time you will make better choices thorough the week, and Jackie will share her tips on how it’s done.  You’ll even get to try some of the techniques yourself. 

Learn to use new cooking equipment like a Vitamix blender and tortilla press as you discover recipes with staying power like Grain-Free Cinnamon Raisin Bread – a great snack or quick morning breakfast, Almond Flour Banana Nut Muffins that are oh, so, good, Plantain Tortillas (what, the what?)  Relax, who needs corn and wheat tortillas? Well, you won’t, after trying these, and  Paleo-perfect Lemon Bars. They are incredible. Want some chocolate? Well, ok! Let’s make Paleo Chocolate Pudding with Coconut Crème Topping made with a surprise ingredient. (Nope, we’re not telling you what it is. You have to sign up for the class to find out!) 

You’ll get to slap on an apron and get some hands-on cooking time as you make your own batch of muffins that you’ll get to take home and share with your family….or not.

(Tasting)

Limited Hands On

Sat. 2/3/18   10:00-12:30 

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

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

 

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

20 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4817

Sat, Feb. 3, 2018 @ 10:00 AM
COOK HEALTHY, LIVE WELL! 'GOOD-FOR-YOU' SUPERFOOD SOUPS & STEWS
 

Let’s learn soup and stew-making fundamentals, from stocks to seasonin to garnishing techniques as we are guided through interesting (and naturally gluten-free!) soup recipes that are simple to make, nutritious, and don't require a ton of complicated ingredients. 

Today’s expert healthy cooking instructor, Katie Newell, will concentrate on preparation and a wide variety of uses while showcasing healthy ingredients like sofrito, complete plant-based proteins, and the luxurious "mouth feel" that comes from pureeing soup.

You’ll create basic homemade stocks that will be used to make soups with plant based proteins like create dishes like Wild Rice and Mushroom Soup, Tuscan-Style Bean and Vegetable Soup (that includes a lesson on the benefits of ‘mise en place’ and how to work ahead to ensure you have a healthy dinner on the table even on busy nights), and Quinoa and Black Bean Chili, a slow-cooker meal that you’ll love having in your recipe arsenal. You’ll also learn to make a fresh Fennel and Arugula Salad with a homemade Citrus Vinaigrette, and more. No more ‘cream of junk’ soup in your kitchen – pitch ‘em! 

You’ll also learn how to use citrus juices, a variety of vinegars, and fresh herbs and spices to achieve incredible flavored soups that are oh-so-good for you! Plus, you'll  get some hands-on cooking time with this engaging professional, too.

(Tasting)

Limited Hands On

Sat. 2/3/18   10:00-12:30 

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

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

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

 

 

18 openings available

$65.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4749

Sat, Feb. 3, 2018 @ 6:30 PM
FWN & MBQI: BBQ'N WITH BOOZE-THE 'YES, YOU CAN GRILL IN WINTER' MENU
 

Holy cow, there’s a lot to learn about barbecue and its relationship with beer, liquor and wine. Tonight Bruce Campbell, the 'Food and Beverage Guy' with 25+ years in the the “biz,” will teach us some fabulous barbecue recipes that utilize beer, liquor and wine.

We’ll discover how to pair wine with barbecue as we learn to prepare delights such as Beer & Bacon Queso Fundido, Bourbon & Brown Sugar Planked Salmon, Grilled “Carib'bq” Shrimp, Smoked Amaretto Sweet Potatoes and Grilled Cake (what?) with Pineapple Salsa & Tequila Whipped Cream.

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

(Tasting & Paired Wines) 

Limited Hands On

Sat. 2/3/18  6:30-9:00 

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

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

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!

8 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4799

Sat, Feb. 3, 2018 @ 6:30 PM
FWN: PARIS BISTRO FARE
 

Dining in Paris doesn’t have to mean pheasant under glass. True Parisian food can be found in the city’s neighborhood bistros-casual and warm restaurants that feature classic French dishes. There are hundreds of these cozy, unique, boisterous, and delicious places all over town that have delighted diners for over a century. Over bowls of savory ragout, platters of tempting French cuisine and glasses of regional wine, customers have shared the warm and lively bistro atmosphere that makes a simple evening in Paris memorable. 

Simple and French? Don’t be intimidated! One of most popular instructors, Executive Chef Sandy DiGiovanni, breaks down each recipe and teaches a simplified, no-fuss way. With her fun and interactive teaching style, you’ll learn you can cook French cuisine at home!

Call your friends and catch a cab on the Champs-Elysees to join us as we learn to create the food and ambiance of a Paris bistro. Our fabulous menu starts with a savory appetizer of Flammekueche (a bacon, cheese & onion tart) followed by a beautiful Mesclun Salad with Brie, Pears, Walnuts and tossed with a light Champagne Vinaigrette. Oh là là 

Then, we’re off to the main courses featuring a classic French recipe, Beef Bourguignon, Pommes Aligot, and a colorful vegetable dish. For dessert, get ready for decadent Chocolate Raspberry Fontaine with homemade Vanilla Bean Whipped Cream.

You’ll get to don an apron and work alongside Chef Sandy and help prepare a few of tonight’s dishes, too. Julia would be so proud. Bon appétit! 

(Dinner) 

Limited Hands On

 

Sat. 2/3/18   6:30-9:00 

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

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

 

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

18 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4754

Sun, Feb. 4, 2018 @ 12:00 PM
LI'L KIDS IN THE KITCHEN: UNDER THE SEA
 

Grab your li’l chef (ages 5-8) and dive right in to a fun cooking class that you and your child can do together! In this interactive class, you'll swim into the deep blue sea as you learn new important culinary techniques, kitchen do’s and don’ts, how the recipes you’ll learn can keep our bodies healthy , and more.

Ariel Johnston is one of our newest instructors at the CCKC and brings an ocean of culinary experience and expertise to the table.  She’s taught over 140 nutrition and cooking classes to kids and adults through the Kansas City area for the local food bank, Harvesters, so you’re in good fins (er, hands). Plus, she’s lots of fun! 

We’ll begin our adventure by tying on an apron and working alongside Ariel as she teaches basic culinary techniques like knife skills (using kid-friendly knives), stirring, and mixing, and more that you’ll get to practice as you whip up a Magical Mermaid Smoothie and healthy, homemade Fish Sticks. There’s always sweet treats at the beach, so, we’ll end our class with a tasty Suncastle dessert.

You’ll get to taste all of your beach-themed creations and take home the recipes so that kids can recreate them at home. The only thing missing from today’s trip to the beach will be the sand!

Kids are also encouraged to wear their favorite mermaid or merman outfits to class, if they want to!

(Tasting)

Hands On

 

Sun. 2/4/18 12:00-2:00

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

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

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

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

 

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

9 openings available

$85.00

Ariel Johnston

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4805

Sun, Feb. 4, 2018 @ 12:00 PM
COOKIE LOVE: CREATIVE COOKIE DECORATING FOR VALENTINE'S DAY
 

Next to chocolate and flowers, nothing brings bigger smiles than giving (or receiving!) hand-decorated cookies for Valentine’s Day. Forget spending a fortune at the bakery for those cookies you have admired for so long. With the serious and useful cookie decorating techniques and tips you’ll learn today, you can make your own colorful and unique cookies like a pro.

Our expert instructor, Kris Koehler, is a professional pastry chef and cookie decorator extraordinaire, so you’ll be learning from one of the best in the business. She’ll start off by showing you how to make her favorite Sugar Cookie recipe and how to cut them out with cookie cutters into various Valentine’s Day shapes. (Think hearts, roses, cupids….you get the picture.)  Next, she’ll demonstrate various cookie decorating methods including: Royal Icing, Piping, Glazing, Sugar Decorations and more. 

With all of the tricks and tips such as borders and flow icing that you'll learn today, you’ll leave class with the confidence and know-how to recreate what you’ve learned at home.  You'll get a bit of hands-on as you try the techniques in class!

(Snacks)

Limited Hands On

 

Sun. 2/4/18   12:00-2:30 

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

20 openings available

$55.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4768

Mon, Feb. 5, 2018 @ 10:00 AM
WEEKDAY COOKING LESSONS WITH CHEF JACKIE: BRUNCH EGG-STRAVAGANZA
 

Whether it’s just the two of you on Sunday morning, or company for the weekend, eggs can be so much more than the usual scramble or the standard breakfast casserole. With a little creative effort, you can prepare eggs in unique ways with imaginative flavor combinations that will out-dazzle the morning sun!

In this class, students will learn, with some hands-on involvement, how to properly prepare shirred eggs, Frittatas, and Roulades; and the best part is much of the preparation can be done in advance, so breakfast or brunch can be quickly assembled. No wonder eggs are known as “The Chef’s Magic Ingredient.” 

(Tastings)

Limited Hands On

Mon. 2/5/18   10:00–2:00 

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



 

Jacqueline Wilson

20 openings available

$60.00

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4706

Mon, Feb. 5, 2018 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 5-MOIST HEAT COOKING)
 

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4818

Tue, Feb. 6, 2018 @ 6:30 PM
THE KETO KRAZE!
 

The Keto diet, also known as the ketogenic diet, low-carb diet, low carb high fat (LCHF is gaining in popularity these days. As part of this way of eating, healthy fats will become your new best friend.  Can  you believe that one? Healthy fats!

Tonight, we’ve enlisted an expert in the the Keto cooking style and the preparation of Keto-inspired dishes that comply with this approach to eating.  Healthy cooking instructor, Katie Newell, who’s been passionate about teaching people how to successfuly live a low-carb, high-fat diet for many years, is here to show you how it’s done. She’ll provide you with simple tools for preparing great dishes that keep you on track as she teaches some basic culinary techniques that will make preparing today’s recipes so easy that anyone can do it – yes, even you!

You’ll even get to tie on an apron and try these cooking skills yourself as you work next to Katie and help her make some of today’s menu which includes Keto ‘English Muffins’ topped with a poached Egg with Hollandaise Sauce (think low-carb Eggs Benedict), Zoodle Pad Thai,  and end the class with a Keto-friendly version of Peppermint Patties.

Through it all, Katie will discuss the best ways to transition to a ketogenic lifestyle, intermittent fasting, the benefits of bone broth (a trendy broth that’s super good for your digestion), when to eat your carbs, and why. This is an entry-level class for anyone who has been curious of the Keto Kraze but have no clue where to start. So, what are you waiting for? Sign up today and bring your questions! You’ll be living the Keto lifestyle and reaping the incredible benefits in no time.

(Tasting)

Limited Hands On

 

Tue. 2/6/18   6:30-9:00 

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

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

 

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

20 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4821

Thu, Feb. 8, 2018 @ 6:30 PM
GIRLS NIGHT OUT! A 'GIRL'S ONLY' CAJUN COOKING PARTY!
 

Hey ladies….Mardi Gras is right around the corner! It's time to let your hair down and party! What better way to do that than with a fun Cajun cooking party with your besties! Come prepared to have fun while learning how to cook authentic New Orleans-style recipes…..and, bonus….these versions are on the healthy side.

CCKC instructor, Katie Newell, lover of all things fun, and party throwing aficionado will be in our “Big Easy” kitchen to show you how simple it is to become the hostess with the most-est. She’s lived in New Orleans, so she knows what she’s talking about. Tonight, you will don your party beads and let loose (but we’ll keep it PG-13) as you sip on a surprise NOLA cocktail to get your juices flowing (don’t worry, you’re gonna love it). Then, you’ll learn to prepare flavorful dishes like Muffaletta Salad, Red Beans & Rice (including Katie’s Perfect Rice Everytime recipe), and BBQ Shrimp served with a crusty bread.  Our Cajun party wouldn’t be complete without King’s Cake (you know…the cake that has the little baby doll inside), so we’ll learn to make that, too.

If you love going to parties (duh), hosting parties, and being the life of the party, this is one evening you DON’T want to miss. Aaaayeee!

(Tasting) 

Limited Hands On

 

Thu. 2/8/18   6:30-9:00 

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

 

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

20 openings available

$55.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4788

Fri, Feb. 9, 2018 @ 6:30 PM
FWN: LAISSEZ LE BON TEMPS ROULER! A BOURBON STREET CAJUN COOKING PARTY
 

Bienvenue a vous-autres! Brimming with tradition, culture and flavor, Cajun, Creole and other southern-inspired styles of cooking are best exemplified by the dishes found in traditional New Orleans restaurants. And did you know that N'Awlin's fare is heavily influenced by French cooking?  It is.

No one knows this unique cuisine better than Chef Richard McPeake who spent 25 years supervising the Seaport Cajun Café, one of Gilbert-Robinson’s restaurants located on Bourbon Street in New Orleans. Chef Richard, an award-winning professional and graduate of the prestigious Culinary Institute of America, brings the dynamic flavors of Bourbon Street right smack into our kitchen tonight.

With a Hurricane in hand, we’ll work in twosome’s to learn and practice essential culinary skills alongside Chef McPeake as he teaches you his techniques for preparing this interesting regional cuisine he knows and loves so well … including: “blackened” techniques using seasonings to their fullest; deep and complex sauces and stocks; the trinity (Cajun Mirepoix); making and using a dark roux; and much, much more!

Yes, we’ll learn some great recipes and culinary skills, yes, we’ll taste as we go and, YES, we’ll have some fun “down on the Bayou as we learn to make Chicken & Sausage Gumbo, Shrimp in N’Aawlin’s Butter Sauce, Spicy Grilled Shrimp with Remoulade Sauce, Blackened combo of beef and salmon, Jambalaya Rice, and Corn & Pepper Sauté. We’ll finish the evening with a hands-on dessert station where you and your honey will make a fancy Bananas Foster Flambé! That’s right! You’re gonna cook and “flambé” your own dessert! Ayee!

(Tasting)

Hands On

 

Fri. 2/9/18   6:30-9:00 

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

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

 

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

14 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4764

Sat, Feb. 10, 2018 @ 10:00 AM
ARTISANAL BREADMAKING: FRENCH COUNTRY BOULE AND PAIN A L'ACIENNE
 

Winter is the perfect time to fire up the oven and do some baking! Let’s do it together with our “coolest” baking instructor, Paul McCool (see what we did there?!). Paul’s love for baking has spanned the globe. Literally! He’s baked his way across the world from here to South Africa!  He’ll share his talents and time with us today as he teaches us how to make, and bake, beautiful artisanal breads from France!

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

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

(Tasting & Take-Home Dough) 

Hands On

Sat. 2/10/18   10:00-1:00 

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


20 openings available

$60.00

Paul McCool

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4781

Sat, Feb. 10, 2018 @ 10:00 AM
TINY TOTS: LITTLE PRINCE & PRINCESS VALENTINE'S DAY BAKING PARTY
 

Our tiniest boy and girl chefs (ages 2-4) truly love the adventures they experience here at The Culinary Center of Kansas City®. With a wave of our whisk and a “bippity, boppity, boo!” … what magically appears? A fun little baking class for our tiny Prince’s & Princesses to celebrate Valentine’s Day! 

Today, our “royalty” will learn to bake scrumptious Prince Aladdin’s Brownies, (from scratch) as we measure, stir and crack an egg or two – all on their own! We’ll have great fun making Mulan’s Mini Pizzas with “I-made-it-myself” dough and lots of colorful, fresh veggies. We’ll decorate (and take home!) Cinderella’s Princess Slipper Cookies (with lots of sparkles from our Sprinkles Stations, of course!). And, we’ll search the “castle” far and wide as we go on a thrilling Valentine's Day adventure to help Snow White and the 7 Dwarves defeat the Evil Queen. Once we save Snow White, we’ll all get a special treasure to take home!

As always, we keep our tots classes lively and fresh (so nobody nods off!) and you’ll soon discover that cooking together couldn’t be more fun.

If your little one wants to dress up like their favorite prince or princess… we encourage costumes, crowns, tiaras and scepters, but let’s leave the boas at home … those feathers get into everything! Bring your camera to capture these cherished moments!

(Tasting, Take-Home Cookies & Tot-Sized Gift) 

Hands On

 

Sat. 2/10/18    10:00-12:00 

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

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

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

 We are dedicated to offering age-appropriate kids cooking classes. From Tiny Tots In the Kitchen™ (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!

 

 

 

11 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4782

Sat, Feb. 10, 2018 @ 1:30 PM
LI'L KIDS: VALENTINE, YOU'RE MY SUPERHERO! COOKING PARTY
 

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

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

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

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

(Lunch)

Hands On

Sat. 2/10/18    1:30-3:30 

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

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

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

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

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

 

 

 

11 openings available

$85.00

Margo Mikkelson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4806

Sun, Feb. 11, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: OUI OUI! KIDS MAKE FRENCH DESSERTS
 

Making French desserts isn’t as much fuss as you think. Today’s class is all about French baking FUN, so junior chefs (ages 9-14) let’s get together and make delicious desserts that are simple and enjoyable to make!

Creating beautiful pastries requires applying fundamental baking techniques like mixing, measuring, and more. Today’s experienced instructor and professional pastry chef, Kris Koehler, will begin by teaching kids the fundamentals making a versatile Pâte à Choux dough (also known as “choux pastry”) Then they’ll work alongside her and use the pastry dough to create a delicious Pear/Apple Frangipane.

And, that’s not all! Kris will also show them how to whip up light and airy meringues that they’ll use to make Pavlova, a classic French dessert. Won’t they be fancy! 

Lots of hands-on time in this interactive and informative baking class.

(Tasting & Take-Home Frangipane)

Hands On

 

Sun. 2/11/18   10:00-12:30 

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

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

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

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

 

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

17 openings available

$55.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4778

Sun, Feb. 11, 2018 @ 1:00 PM
JUNIOR CHEFS ACADEMY: REGIONAL AMERICAN COOKING-REAL SOUTHERN-STYLE (ADULT/CHILD OPTION)
 

Kids (ages 9-14) get to cook with a Foodie TV Star! If you’re a die-hard foodie, you’ll probably recognize Chef Shanita from Alton Brown’s popular reality TV show “Cutthroat Kitchen” where she walked away as Champion and ‘last chef standing’ in 2014, along with a pile of cash and some serious bragging rights. Chef Shanita is a whiz in the kitchen and is excited to teach her own brand of culinary expertise in a down-home kind of way as she walks you through the recipes of some of Magnolia’s most popular dishes. 

Nothing is more Southern ---and more beloved by our young chefs -- than Mac & Cheese.  There is no substitute for making it homemade from scratch, the way it’s supposed to be made.  Kids will work alongside Chef Shanita as she teaches them timeless cooking techniques like how to make a Bechamel Sauce and her two favorite Cheese Sauces (Three Cheese Sauce & Smoked Gouda Sauce).  In the South, they “top” their Mac & Cheese with all kinds of things including Smoked Brisket, Bacon Sour Cream or Ham Grilled Vegetables so we’ll learn how to make those too!  For dessert we’ll learn how to make a mouthwatering southern favorite, Pecan Pie.  Yum Yum! 

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

(Tasting)

Hands On

 

Sun. 2/11/18  1:00-3:30  

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!

14 openings available

$60.00

Shanita Bryant

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4792

Sun, Feb. 11, 2018 @ 5:00 PM
9-WEEK PRO SERIES II (Day 1 -SMALL PLATES & APPETIZERS)
 

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

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

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

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

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

5:00-8:00

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware in our Kitchen Shop.

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

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

 

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

DAY TWO: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools, including immersion blenders.

DAY 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannoli and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

DAY 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

DAY 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup. 

DAY 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

DAY 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

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

20 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4757

Sun, Feb. 11, 2018 @ 6:30 PM
FWN: CLASSIC & CONTEMPORARY SAUCE-MAKING: THE MOTHER SAUCES
 

Once you master the basic Mother Sauces, you’ll be able to create a variety of dishes from scratch that will even impress your own Mother.

Each Mother Sauce - béchamel, espagnole, hollandaise, tomato, and veloute -  is the “head” of its own unique family of sauces. Tonight, Chef Jesse Vega wants to take these basic sauces a step further by offering some interesting variations that will kick your everyday meals up a notch and take them from “meh” to fabulous! He will teach you the art of creating “smaller” sauces from each of them in this comprehensive and fun class by using thickening agents such as rouxs', and adding herbs, spices, and other ingredients. Plus, learn useful culinary techniques like boiling, simmering, whisking, emulsifying, and reducing.

Then, get ready to tie on an apron and get your hands in the sauce as you create Beefy Brown Red Wine Sauce that pairs perfectly with Pan-Grilled Steak, Garden Fresh Tomato Sauce that you’ll taste with penne pasta, and a healthy savory Chicken Sauce that’s actually gluten-free. No kidding! Finally, you’ll learn one of Chef Jesse’s most versatile and impressive sauces – Hotel Hollandaise. (Won’t YOU be a fancy pants?)

Understanding the basics of these sauces will also assist you when ordering from a menu as well as deciding which wine to pair with your food. Who knew? Oh, that’s right….YOU will….and you’ll be darn impressive to your friends and family, too! You’re welcome.

(Tasting)

Hands On

Sun. 2/11/18     6:30-9:00 

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

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

 

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

 

17 openings available

$65.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4706

Mon, Feb. 12, 2018 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 6-DRY HEAT COOKING)
 

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4789

Wed, Feb. 14, 2018 @ 6:30 PM
APPETITE FOR SEDUCTION - AN 'UP CLOSE & PERSONAL' COUPLES VALENTINE'S DAY COOKING CLASS!
 

Boom.  Drop the mic.  You’ve found the perfect Valentine’s Day experience! 

Join us for a very special 3-hour limited-enrollment Valentine’s Day cooking class especially designed just for “twosomes.” Whether you are Beyonce & Jay-Z, Johnny & June, Dick & Liz or Bert & Ernie….this is your night to do it in the kitchen!  Cozy up to some serious “up close and personal” cooking instruction with a seasoned culinary instructor. 

Expect lots of “hands-on” time (no, not that kind of “hands-on”, silly) as you work under the tutelage of Executive Chef Richard McPeake as he teaches you to prepare a spectacular dinner menu.

You’ll start your romantic evening with a glass of wine as you enjoy the Jack Cheese & Smokey Chipotle Cheese Dip that will be waiting for you when you arrive.  Then, you and your sweetie will tie on aprons and get busy in the kitchen as you help chef prepare a real-deal Caesar Salad made like the chefs make ‘em.  Next, you’ll learn culinary techniques like proper stuffing, breading and pan frying and practice them as you create our entrée of Chicken Cordon Bleu with Mushroom Supreme Sauce served with Sundried Tomato Puntette on the side.

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

Throughout the evening, you’ll be tasting wines that are perfectly paired with the dishes in tonight’s Valentine’s Day feast. What a unique way to spend your Valentine’s evening.

(Dinner & Wine Pairings)

Hands On

 

Wed. 2/14/18   6:30-9:30 

The class fee for this Couples class is $100 per person. 

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

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

 

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

12 openings available

$100.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4750

Fri, Feb. 16, 2018 @ 6:30 PM
FWN & MBQI: 'WEEKEND OF LOVE' COOL COUPLES GET HOT ON THE GRILL!
 

Another 'sizzling hot' night on our "Weekend Of Love" class schedule! We don’t care if it’s February….it’s time to grab your honey bunch and spend a Friday night getting hot together….on the grill, that is!  Learn some great information about grilling and smoking AND to learn to pair wine with BBQ.  (That’s a thing?  Yup.)  It won’t take much to convince your honey to come to a cooking class if it’s disguised as a party, right? 

Our own expert BBQ and mixologist dude, Bruce Campbell, will teach some killer grilled and smoked dishes, including a dish that is a two-time (!) “Top 10” winner at The American Royal BBQ Competition. We’ll cover grills, smokers, heat zones, types of coal and wood, cooking times and temps.

Then you and your sweetie will get to cook in small groups while learning Smoked Stuffed Portobello Mushrooms, Smoked Cheesy Potatoes, Grilled Garden Gazpacho Salad, Smoked Sausage Sliders, Grilled Chicken, Peach & Peppers BBQ Sauce, and dessert Bruschetta’s with Mascarpone Cheese, Fruit and Nuts.

And for the liquid part of the evening, we’ll learn (and sample) Horny Toad Margaritas and 2 paired wines.  Uh huh!  Told ya so!  (P.S. If it’s too chilly dilly outside, we’ll learn everything indoors…’cause that’s what real BBQ folks do!) 

This class would be a most excellent gift for your favorite Valentine foodie "luvvah.”  

(Dinner)

Limited Hands On 

Fri. 2/16/18   6:30-9:00 

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

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

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

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

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

 

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

18 openings available

$75.00

Bruce Campbell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4756

Sat, Feb. 17, 2018 @ 10:00 AM
'WEEKEND OF LOVE' - COUPLES IN THE KITCHEN! LEARN TO MAKE PIE WITH YOUR SWEET PIE
 

On this 'weekend of love' in the kitchen, grab your sweetie pie and head on over to our kitchen for a morning of baking love. I treasure the memories of my grandmother teaching me her coveted pie-making recipe. So, please join me, “The Main Dish” Laura Laiben, as you learn how to make your very own apple pie from start to finish … all from scratch … just like my grandm's'!


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


It’s hands-on all the way (no, not that kind of hands-on! C’mon, now!) as you roll up your sleeves and work with your “luvva” to create your own completed apple pie ready to take home and pop into your oven – just for the two of you to enjoy. Imagine the luscious aroma of baking apple pie as it wafts through your home! Add some ice cream and you have yourself a real special treat. 


Wouldn’t this fun class make a unique gift idea for your special Valentine foodie "luvvah"? We think so!


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


Hands On


Sat. 2/17/18     10:00-12:30 

The class fee for this Couples class is $45 per person. 

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

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

 

20 openings available

$45.00

CCKC 'Main Dish' Laura Laiben

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4807

Sat, Feb. 17, 2018 @ 10:00 AM
'WEEKEND OF LOVE' - COUPLES IN THE KITCHEN: CHOCOLATE PASSION
 

Join us for another sweet cooking class offered for couples as part of our ‘Weekend of Love’!  Grab your “luvvah” and get ready to roll up your sleeves and dive into the decadent and addictive world of all things chocolate. If ever there was a class that fulfilled your every chocolate fantasy, this would be it.

Experienced pastry chef and culinary instructor, Kris Koehler, will lead this exceptional class that’s all about chocolate, and especially designed for couples. You and your honey will tie on an apron and get your hands in on the action as you work in small teams alongside Kris while she teaches the fundamentals on working with chocolate. 

Then, she’ll show you how it’s used to create mouthwatering recipes such as a fancy-schmancy Flourless Chocolate Torte covered with Chocolate Ganache. We’ll also learn how to use ganache used to create decadent Grand Marnier Truffles, a rich confection that we’ll roll and dip in even more chocolate (that’s right. Because you can never have enough, right?).  Finally, Kris will teach one of her favorite recipes - Sinful Chocolate Cookie Bars that are topped with a wicked-good homemade Fudge Sauce.

Don’t miss this one-of-a-kind cooking class. Hey, we think it would make the perfect Valentine’s Day gift, don’t you?

(Tasting & Take-Home Ganache Truffles)

Hands On

 

Sat. 2/17/18 10:00-12:30 

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

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

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

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4773

Sat, Feb. 17, 2018 @ 6:30 PM
FWN: 'WEEKEND OF LOVE' COUPLES COOK! THE STEAMY ASIAN KITCHEN
 

Another fun night on our “Weekend Of Love” class schedule for Valentine's Day! 

Tonight, experienced chef, Yvette Hirang, will show you and your “luvva” how to prepare an elegant Asian menu.  You’ll get your hands in on the cooking action as she takes your culinary repertoire beyond its usual borders.  Plus, you’ll learn the correct way to sauté proteins and vegetables, and more. 

Your authentic Asian menu will consist of recipes like Beef with Broccoli and Peas, Chop Suey, and a flirty Asian dessert made with bananas, creamy tapioca and coconut milk that you’ll love!

This fun and interactive class would make a perfect Valentine’s gift  for your sweetie!

(Dinner)

Hands On 

Sat. 2/17/18   6:30-9:00 

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

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

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

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

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

20 openings available

$75.00

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4800

Sat, Feb. 17, 2018 @ 6:30 PM
FWN: 'WEEKEND OF LOVE' "UN ASSAGIO D’AMORE " A TASTE OF LOVE-A ROMANTIC ITALIAN DINNER FOR TWO
 

Another great night of cooking fun on our ‘Weekend Of Love’ class schedule! 

In Italy, food is more than just food…it is a matter of passion and pleasure.  What could be more appropriate for a special culinary experience tan  in Italian dining with vostra amato (‘your loved one”).  Chef Sandy DiGiovanni specializes in the foods of her heritage and has designed a menu that will woo your lover and you into an Italian love trance before the meal is over. 

We’ll start our elegant evening with a glass of Italian wine and appetizers.  Then, we’ll move on to a luscious Italian Wedding Soup. The entrée tonight will be Berkshire Pork Osso Bucco served with Risotto Milanese and Sautéed Garlic Greens.  And, for dessert – Italian Cream Cake. Whoa.

If dinner wasn’t enough to make you fall in love all over again, a hands-on Liqueur-Infused Chocolate Truffle bar will!  Each couple will be able to create their own rolled chocolate truffles to take home in a decorative box to savor later when they, er, talk about how good the dinner was.  It will be a buona centa (a beautiful meal).

We think this class would be the perfect Valentine’s Day gift for your favorite foodie "luvva"!

(Dinner & Take-Home Truffles)

Limited Hands On

 

Sat. 2/17/18   6:30-9:00 

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

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

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

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

 

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

20 openings available

$80.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4769

Sun, Feb. 18, 2018 @ 1:00 PM
'WEEKEND OF LOVE' - COUPLES MAKE ARTISAN CHOCOLATE BON BON'S
 

If you’re looking for that special something for your special someone for Valentine's Day, this is it! Step into our kitchen for a sweet little class with your sweetheart where you will learn to make delectable artisan chocolate Bon Bon's with hard shells and soft centers like those you buy from the best chocolatiers.

Class members will learn to temper chocolate, create soft creamy centers, and apply designs with transfer sheets. The instructor will also demonstrate other applications for tempered chocolate. 

(Tastings & Take-Home Bon Bon's)

Limited Hands On

Sun. 2/18/18   1:00-3:30

 The class fee for this Couples class is $60 per person. 

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

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

Jacqueline Wilson

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4792

Sun, Feb. 18, 2018 @ 5:00 PM
9-WEEK PRO SERIES II (DAY 2-SALADS)
 

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

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

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

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

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

5:00-8:00

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware in our Kitchen Shop.

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

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

 

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

DAY TWO: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools, including immersion blenders.

DAY 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannoli and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

DAY 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

DAY 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup. 

DAY 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

DAY 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

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

20 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4813

Mon, Feb. 19, 2018 @ 6:30 PM
NO MEATS. NO GRAINS. NO PROBLEM! A MAGNIFICENT MEATLESS & GLUTEN-FREE MEAL
 

If you’ve made a commitment to kick meat and gluten out of your diet but are stuck in a rut eating the same dishes day after day, this is the class for you! Going meatless (at least once a week) and avoiding grains may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease and obesity, among other reasons.  

Join Cooking Instructor and Certified Nutritionist, Jackie Caldwell, as she walks you through delicious and healthy dishes that will kick your commitment to a healthier you up a notch. Jackie 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. She’s been eating grain-free for over 10 years, is 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 a simple wheat-free, gluten-free meal.  

You will learn techniques for changing up your current recipes and great tips for bringing flavor and texture to a more nutritious plate as Jackie walks us through tonight’s recipes. For starters, we’ll learn a fantastic Kale & Artichoke Dip served with fresh veggies. Then, move on to a show-stopping main dish featuring zucchini noodles. Say what?  Don’t worry, Jackie will walk you through this simple process that uses a handy-dandy kitchen tool called a zoodler to make fresh veggie noodles (that won’t make you bloat!). Trust me, once you learn to use it, you won’t know how you got by this long without one!  Once we’ve mastered zoodle-making, we’ll learn two sauces that will utilize the fresh bounty of summer vegetables and end up with a fast and easy main dish that's company worthy, but so easy you'll want to make it on a weeknight….and it's almost impossible to mess up!

You’ll also learn to make Focaccia Bread that includes a surprise ingredient to go with your “pasta” dish. We’ll finish our meal with a tasty teenager-tested gluten-free New-Age Chocolate Chip Cookie recipe made with almond flour and served with homemade Dairy-Free Vanilla Ice Cream.  Who says you can’t eat cookies for dessert and live a healthy lifestyle?!  

You’ll leave with recipes for all of today’s waist-trimming dishes and the confidence to recreate them at home. Trust me, these are sure to become favorite guilt-free gluten-free and meatless recipes that your whole family will enjoy!

(Tasting) 

Limited Hands On

 

Mon. 2/19/18   6:30-9:00 

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

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

 

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

20 openings available

$55.00

Jackie Caldwell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4706

Mon, Feb. 19, 2018 @ 6:30 PM
9-WEEK PRO SERIES I (DAY 7-MOTHER SAUCES)
 

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4808

Tue, Feb. 20, 2018 @ 6:30 PM
MARVELOUS MACARONS
 

Sweet, cute and delicious!  Are you, like us, obsessed with these delicate, beautiful and classically French cookies?  Then, this class is for you! 

Pastry chef, Kris Koehler, will teach you the in’s & outs to make the perfect Macarons -- colorful, crispy cookie “sandwiches” filled with just about anything from jam to chocolate ganache.  We’ll work alongside Kris as we discover lots of variations and learn how to create made-from-scratch fillings. 

You’ll take home baked macaron shells to fill at home and share with your family, as well as the know-how to create more of these French beauties!

(Tasting & Take-Home Baked Macaron Shells) 

Hands On

 

Tue. 2/20/18   6:30-9:00 

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

 

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

19 openings available

$55.00

Kris Koehler

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4774

Wed, Feb. 21, 2018 @ 6:30 PM
THE ASIAN NOODLE SHOP
 

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

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

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

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

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

(Tasting)

Limited Hands On

Wed. 2/21/18   6:30-9:00  

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

 

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

Yvette Hirang

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4791

Thu, Feb. 22, 2018 @ 6:30 PM
A CHEF'S SECRETS TO QUICK PAN SAUCES & SEARED MEATS
 

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

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

(Tasting)

Hands On

 

Thu. 2/22/18   6:30-9:00 

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

 

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

20 openings available

$60.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4786

Fri, Feb. 23, 2018 @ 6:30 PM
FWN: COUPLES IN THE KITCHEN: A ROMANTIC CHATEAUBRIAND DINNER FOR TWO
 

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

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

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

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

(Dinner)

Hands On

Fri. 2/23/18   6:30-9:00 

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

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

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

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

 

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

20 openings available

$75.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4796

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

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

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

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

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

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

(Tasting & Take-Home Tamales)

Hands On

Sat. 2/24/18   10:00-1:00 

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

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

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

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

 

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

 

20 openings available

$60.00

Susy Lara

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4819

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

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

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

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

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

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

(Tasting)

Limited Hands On

 

Sat. 2/24/18   10:00-12:30 

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

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

 

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

18 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4758

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

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

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

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

(Tasting)

Limited Hands On

 

Sat. 2/24/18   6:30-9:00 

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

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

 

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

20 openings available

$75.00

Jesse Vega

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4801

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

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

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

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

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

(Dinner)

Limited Hands On

 

Sat. 2/24/18   6:30-9:00 

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

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

 

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

20 openings available

$75.00

Sandy DiGiovanni

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4755

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

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

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

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

(Tasting & Take-Home Dough)

Hands On 

Sat. 2/25/18   9:00-11:30 

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

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

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

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

 

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

  

18 openings available

$60.00

Laura Thomsen

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4760

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

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

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

Hands On

 

Sun. 2/25/18   10:00-12:30 

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

20 openings available

$60.00

Mari Ruck

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4820

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

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

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

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

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

(Tasting)

Limited Hands On

 

Sun. 2/25/18   5:00-7:30 

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

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

 

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

15 openings available

$60.00

Katie Newell

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4792

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

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

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

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

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

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

5:00-8:00

Series fee - $1125 

Includes binder for class handouts, tastings, toque, and Pro Series student discounts on chefs jacket, and Pro Series Cookware in our Kitchen Shop.

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

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

 

CLASS DESCRIPTIONS 

DAY 1: THE ART OF SMALL PLATES & APPETIZERS

Learn the art of creating smaller, highly flavorful dishes that prepare the appetite for the remainder of the dining experience. Discover the importance of layering flavors, essentials of proper portions and the secrets to “bursting” flavors as we explore such techniques as caramelizing, sautéing, preserving, marinating and emulsifying. We’ll learn how to make Prawns with Garlic Chips & Preserved Lemons, Hanger Steak with Chimichurri, Scallops with Lychee Gazpacho, Marinated Fig & Goat Cheese with Basil Wheat Crostini. The tried-and-true recipes we’ll learn tonight are a compilation of the best from the many restaurant menus Chef Richard has developed nationwide.

DAY TWO: SALADS 

There is so much more to making a good salad than cutting up some lettuce and drizzling on some dressing. We’ll learn about the variety of lettuce options – what’s best to use for each type of salad … and the seasonality of each. We’ll explore the proper ways to handle, clean, cut, prepare and store salad ingredients. Seasoning is of the utmost importance when making salads so we’ll need to learn about the different kinds of salt, how to use fresh herbs and spices and the impact a bit of pepper can make. Can’t explore salads without learning about dressings and marinades now, can we? We’ll learn some of Chef Richard’s FAVORITE dressings as we discover emulsifications (quick and long-term) and how to use special kitchen tools, including immersion blenders.

DAY 3: PASTA 

Both handmade pasta and the sauces that pair with them are culinary gems steeped in tradition. Tonight we’ll learn how to make both, under the expert guidance of Chef Richard. By hand … from scratch … we’ll create dough.  And we will learn to fashion that dough into various shapes, some of which will be made by hand and some of which will utilize a pasta machine. We’ll explore braising techniques for cooking pasta and learn the important differences in the flours used to make pasta. Tonight’s menu includes Classic Alfredo Sauce, Fettuccini, Parmesan Orzo Pilaf, Stuffed Cannoli and Chef’s 300-year-old homemade Quick Italian Red Sauce recipe. Can’t beat that lineup!

DAY 4: SIDE DISHES (INCLUDING GRAINS, RICE & BEANS)

This evening we’ll explore the fundamentals of preparing and cooking grains, rice and beans as we learn to make fabulous side dishes alongside Chef Richard. He’ll teach us proper Risotto techniques and how to make a perfect Pilaf. We’ll learn how to select, soak, cook, prepare and season beans as we prepare some hearty bean dishes. And we’ll learn to make Chef’s favorite “Southern Salad” as we grill and “de-cob” corn!

DAY 5: POULTRY 

Class is going “to the birds” tonight as we learn everything there is to know about poultry – what to look for when purchasing poultry; how to handle it safely; plus washing, seasoning and prepping poultry. Chef Richard shares his secrets to the best poultry cooking methods including pan searing, dry roasting, and braising. We’ll learn as we make Roasted Cornish Hen, Duck Breast, and Braised Chicken Cacciatore. We’ll also learn how to roast poultry on a vertical roaster.

DAY 6: SOUPS & STOCKS 

Tonight we’ll take on the challenge of classic soup and stock techniques as we learn the essentials of how to make various type of stock … and why we should. We’ll learn how to create and use thickeners and the cooking methods of braising and stewing as we work together to make Chef’s “Poor Man's” Cassoulet, Classic French Beef Bourguignon, Soup with Homemade Dumplings and a Classic Cream Soup. 

DAY 7: BREADS and ROLLS

It’s BAKING time with Chef Richard tonight as we learn how to knead, proof, rest, shape, bake and cut breads and rolls. We’ll learn more about flour and yeast and the “science” of baking as we work to create Basic Yeast Rolls, Focaccia, Buttermilk Biscuits and Cornbread. You’ll be well-rounded and armed with the confidence to be a bread baker for years to come.

DAY 8: DESSERTS

Speaking of well-rounded (ahem!), a meal isn’t complete without dessert. Nothing to be afraid of here – Chef Richard says if he can do it, so can WE! He’ll take us step-by-step through the proper techniques to create the Classic Soufflé (learn “fail-proof” guarded secrets and how to temper eggs correctly). We’ll learn how to temper chocolate as we make French Sabayon: Cooked Egg Dessert Sauce. We’ll also learn classic Homemade Fudge Sauce (a versatile sauce we’ll use again and again!) to go with the Homemade Profiteroles made "right" in class! Plus Chef Richard's 1,2,3 Mixed Berry Cobbler with Sweet Biscuit Topping!

DAY 9: FINAL DINNER COMPETITION

It’s the grand finale! Tonight we’ll practice what we’ve learned throughout the 8 weeks we’ve cooked together. The class will be divided into groups with each team challenged to create a dish that uses what we’ve learned. Not to worry, Chef Richard will be walking the room to give advice and assist. When we’ve placed our dish on the Grand Buffet we’ll have an opportunity to explain our cooking processes and get feedback from our colleagues and from the teacher himself. What a rewarding experience! Professional Culinary Arts Program Diplomas will be awarded. (You never know…the friends you make in these classes could be the start of a monthly dinner club!) (Dinner)

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

20 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4706

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

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

11 openings available

$1125.00

Richard McPeake

The Culinary Center of Kansas City

 
Event/Date Description Openings/Price/Location
4794

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

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

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

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

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

(Tasting)

Demonstration Class

 

Tue. 2/27/18   6:30-9:00 

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

 

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