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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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Class/Date Description Openings/Price/Location
4706

Mon, Jan. 8, 2018 @ 6:30 PM
to
Mon, Mar. 5, 2018 @ 6:30 PM
9-WEEK PROFESSIONAL CULINARY ARTS SERIES: PRO SERIES I-COOKING FUNDAMENTALS FOR THE SERIOUS COOK
 

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

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

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

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

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

6:30-9:30  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

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

0 openings available

$1125.00

Richard McPeake

Class/Date Description Openings/Price/Location
4895

Sun, Feb. 11, 2018 @ 5:00 PM
to
Sun, Apr. 22, 2018 @ 5:00 PM
9-WEEK PROFESSIONAL CULINARY ARTS SERIES: PRO SERIES I-COOKING FUNDAMENTALS FOR THE SERIOUS COOK
 

Pro Series

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

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

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

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

5:00-8:00  (Hands On)

Series fee $1125   

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

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

PRO SERIES I

CLASS DESCRIPTIONS

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

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

Class 3: SEAFOOD

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

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

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

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

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

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

 

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

0 openings available

$1125.00

Richard McPeake

Class/Date Description Openings/Price/Location
4831

Mon, Mar. 12, 2018 @ 10:00 AM
to
Wed, Mar. 14, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 3-DAY PRO SERIES: THE FUNDAMENTALS OF COOKING
 

Junior Chefs AcademyRegister early!  This one always sells out! 

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

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

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

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

 . 

Hands On

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

10:00-2:00    Series Fee: $375

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

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

Pro SeriesCLASS DESCRIPTIONS 

 Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

 Day 3: Meats and Poultry

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

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

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

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

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

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

16 openings available

$375.00

Richard McPeake

 
Class/Date Description Openings/Price/Location
4872

Mon, Mar. 12, 2018 @ 10:00 AM
to
Wed, Mar. 14, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY! 3-DAY SPRING BREAK COOKING CAMP: COOK GLOBALLY, EAT LOCALLY
 

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

Katie Newell, an experienced healthy-cooking instructor (with 2 kids of her own!) will lead this hands-on series that includes a cultural game for each day.  Kids should bring their appetite to learn to cook!  

 (Lunch)

Hands On

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

 CLASS DESCRIPTIONS

Day 1:  Trip to France

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

           

Day 2: Mexican Fiesta

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

 

DAY 3: Chinese Cuisine

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

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

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

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

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

 

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

 

 

 

 

14 openings available

$195.00

Katie Newell

 
Class/Date Description Openings/Price/Location
4886

Mon, Apr. 23, 2018 @ 6:30 PM
to
Mon, May. 21, 2018 @ 6:30 PM
5-WEEK PRO SERIES III: MASTERING GLOBAL FLAVORS
 

Pro SeriesReady to conquer the world? Of cooking, that is! And when I say “world”, I mean let’s globetrot the flavors of the world.

This brand NEW Pro Series III will take you to places you never thought you would go…with your cooking skills, that is! Build upon your existing skills, or jumpstart your passion for cooking.

This 5-week course will take you through some of the classic world cuisines, focusing on regional dishes, flavors, cooking methods, and preparation. If you’re serious about learning to cook, then join us for this interesting series. We will sit down after each class to taste the foods we cooked with paired wines from that country.  And to think you don’t even need a passport! 

NOTE: Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store with a 10% discount to Pro Series students). Students should have a basic knowledge of cooking to take this course. There is no pre-req to take this series.

(Includes tastings, recipes, toque and student discounts on Pro Series Cookware 

Hands On

Monday’s beginning 4/23, 4/30, 5/7, 5/14, 5/21/18

6:30-9:30

Series Fee: $749

Executive Chef Richard McPeake

CLASS DESCRIPTIONS

Class #1: Latin Churrasco                   

In this first class, we will celebrate the flavorful foods of the Gaucho’s (cowboys!) of South America. You’ll learn the art of grilling Latin-style as chef shares his vast knowledge of grilling and cooking techniques as you learn about thes pervasive and beautiful cuisines of the Latin countries.  We’ll also cover sauce making, marinades, Latin spices and high temperature grilling that produces explosive flavor, and so much more. Tonight’s menu: Spicy Portuguese Chicken Thighs, Argentine Grilled Skirt Steak and Bacon-Wrapped Beef with Two Chimichurri Sauces! 

 Class #2: German Heritage Cooking 

Germany is known for its foods that are loaded with flavor and rich in tradition. Germans broil, sauté or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often they marinade tough cuts of meats in buttermilk, wine, beer or vinegar. In tonight’s second class, we’ll use all of these methods in class in dishes such as Weiner Schnitzel, Homemade Spatzle, Blaukraut (Braised Sweet & Sour Red Cabbage) and Fresh Apple Strudel using phyllo dough,

Class #3: Mediterranean Rim Flavors

In our third class, we’ll learn incredible dishes with the tantalizing aromas and stunning flavors indigenous to Mediterranean region like Baba Ganoush, fresh hummus with fresh-made Pita Bread, classic Tabouli (using bulgur wheat), Kibbeh (made with ground lamb), and Baklava.          

Class #4: Asian Flavors: “ The Art of Sushi Making”

 

In class four, you’ll learn all about sushi-making: how to mix flavors as you make different types of sushi rolls, techniques of hand-rolling, how to steam rice in a rice cooker, garnish & dipping sauces, sushi ingredients and presentation, how to use and cut  BBQ Eel and Ahi Tuna, and much more.

Class #5: Mighty Foods of Morocco

In our final class, we’ll travel to exotic Morocco and explore the use of many rich spices extensively used in Moroccan cuisine as Chef demonstrates the techniques of cooing with a tagine.  While stews are the most popular and well-known food to make in these tall, conical cooking vessels, the tagine is also perfect for tender rice and couscous and bean dishes. Tonight’s menu includes Chicken with Chickpeas & Fresh Mint, Beef Tagine, Lamb with Raisins, how to create a versatile Moroccan Spice Blend ‘Ras El Hanout’, and more.

 

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

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

16 openings available

$749.00

Richard McPeake

 
Class/Date Description Openings/Price/Location
4996

Sun, Jun. 3, 2018 @ 6:00 PM
to
Sun, Aug. 5, 2018 @ 6:00 PM
9-WEEK PROFESSIONAL CULINARY ARTS SERIES: PRO SERIES I-COOKING FUNDAMENTALS FOR THE SERIOUS COOK
 

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

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

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

SUNDAYS beginning 6/3, 6/10, 6/17, 6/24, (skip 7/1), 7/8, 7/15, 7/22, 7/29, 8/5

6:00-9:00

Series fee - $1125 

Hands On

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

20 openings available

$1125.00

Richard McPeake

 
Class/Date Description Openings/Price/Location
5013

Mon, Jun. 4, 2018 @ 10:00 AM
to
Thu, Jun. 7, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY 4-DAY COOKING CAMP: TASTY KITCHEN SCIENCE LAB
 

Junior Chefs AcademySchool’s out, school’s out! What do smart kids do in the summer? They keep on learning, that’s what!

In this BRAND NEW 4-day Kitchen Science Cooking Camp, Junior Chefs (ages 9-14) will learn all about the science of cooking as we go all “Alton Brown” in the kitchen and do science experiments that they can eat!  This ain’t rocket science, kids!  It’s good clean and tasty fun!

What makes soda fizz? What makes quick breads rise? What does yeast do? How does milk to turn into yogurt and cheese? How does ice cream freeze? Each day Chef Jackie Wilson will cover new ground and discover these edible secrets as we make summertime favorites such as Lemon Soda, Whoopie Pies, Pretzels, Grilled Pizza, and Ice Cream, just to name a few!

This is the only place where it’s fun to eat your homework!

(Tasting)

Hands On

Mon. 6/4, Tue. 6/5, Wed. 6/6, Thu. 6/7    10:00-2:00 

Series Fee: $260

 

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

$260.00

Jacqueline Wilson

 
Class/Date Description Openings/Price/Location
4977

Mon, Jun. 11, 2018 @ 10:00 AM
to
Thu, Jun. 14, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY COOKING CAMP- COOKING AROUND THE WORLD!
 

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

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.   They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

(Lunch)

Hands On

Mon. 6/11, Tues. 6/12, Wed. 6/13, Thurs. 6/14  10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

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

 

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

 

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

 

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

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

$240.00

Susy Lara

 
Class/Date Description Openings/Price/Location
4981

Mon, Jun. 11, 2018 @ 10:00 AM
to
Thu, Jun. 14, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY COOKING CAMP: KIDS LEARN PASTRY ARTS FUNDAMENTALS
 

Junior Chefs AcademyJunior Chefs (ages 9-14) are in for a sweet treat in this BRAND NEW 4-Day Pastry Arts cooking camp.

Experienced culinary instructor, Kris Koehler, who also happens to be an expert pastry chef…..plus, she’s lots of fun! She’s so excited to share her tips and secrets with kids as they learn to make perfect pastries in this interesting camp.

Expect lots of hands-on time and and an uber amount of fun as Chef Kris teaches techniques like whisking, measuring, how to use a pastry bag, baking tips and so much more as you learn fabulous desserts like Sweet & Savory Pate a Choux, Cream Puffs, ginormous Triple Chocolate Cookies, fancy-schmancy Pavlova and Meringues, an incredibly tasty Flourless Chocolate Torte, and so much more! 

This sweet camp is sure to fill up fast!  If I were you, I wouldn’t wait to sign up!

NOTE: Lunch will not be provided with this class but do not fear, the kids will get to taste their creations and we’ll provide some snack foods. 

(Tastings & Take-Home Treats Each Day)

Hands On

Mon. 6/11, Tue. 6/12, Wed. 6/13, Thu. 6/14     10:00-2:00

Series Fee: $260 

CLASS DESCRIPTIONS

DAY 1: Pâte à Choux & Fancy Fillings  We’ll enter our first day into the world of pastry arts with a lesson in sweet & savory applications of pâte à choux.  This versatile dough is one of the foundations of classic pastry-making and is surprisingly easy to prepare. From it you’ll learn tips and techniques to work with it to create homemade Cream Puffs – one with Chantilly Cream; the other a savory cheesy version (Yum!), Eclairs filled with Pastry Cream & Ganache, and Gougère with a Dipping Sauce.  Won’t you be a fancy pants! (Take-Home Cream Puffs & Eclairs)  

DAY 2: Cookie Day!   Day two is a full-on cookie-palooza! We’ll learn baking techniques like mixing, measuring, oven temps, and more when we whip up several different varieties such as Shortbread, big ‘ol Triple Chocolate Cookies, and Peanut Butter Cookies, plus we’ll learn to make a versatile Sugar Cookie recipe and then use cookie cutters to cut your dough into various shapes. Next, you’ll make Royal Icing and Chef Kris will teach you serious and useful cookie decorating techniques like piping, glazing and more that you’ll try your hand at when decorating your own colorful and unique cookies like a pro. Lots of hands-on cookie time! (Take-Home Cookies)  

DAY 3: French Desserts Our third day is all about French baking FUN as you make delicious desserts that are simple and enjoyable to make! Creating beautiful pastries requires applying fundamental baking techniques like mixing, measuring, whisking, knife skills, and more to create light & airy Meringue Cookies & Baskets that you’ll fill with Ganache and Curd, Pavlova, Mini Fruit Tarts made with fresh fruit and a versatile Pastry Cream. Oui Oui! (Take-Home Meringues & Mini Fruit Tart)  

DAY 4: Chocolate Workshop  On our final day of camp, we’ll learn, step-by-step, how to create classic desserts that feature everyone’s favorite ingredient - chocolate. (Duh) We’ll pull from the 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 other skills that we’ve learned in our other 3 days of camp.  You’ll get to put all of your newfound skills to use as you you make a luscious Flourless Chocolate Torte, rich Chocolate Ganache that will be transformed into Chocolate Truffles, and a sinfully good homemade Hot Fudge Sauce. Wow! What an incredible chocolate-y learning experience to end this sweet cooking camp!  (Take-Home Fudge Sauce & Truffles)  

 

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!

 

11 openings available

$260.00

Kris Koehler

 
Class/Date Description Openings/Price/Location
4984

Mon, Jun. 18, 2018 @ 10:00 AM
to
Thu, Jun. 21, 2018 @ 8:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY-FRANCE, MEXICO, USA & ITALY
 

Junior Chefs AcademyIn this interesting 4-day cooking camp specially designed for Junior Chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Coconut Crusted Chicken, Italian Manicotti, Homemade Crepes,  Crème Brulee, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 6/18, Tue. 6/19, Wed. 6/20, Thu. 6/21   10:00-2:00

Series Fee: $260

 

CLASS DESCRIPTIONS

Day 1: Trip to France Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crepes with Ratatouille and Crème Brulee.              

Day 2: Mexican Fiesta Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Ole!

Day 3: USA - Fresh Foodie Field Trip To The Farmers Market Today we head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, Succotash, and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries.

Day 4-Mama Mia! We’re Cooking Italian! We’re taking a trip to Italy on our final day. We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast of Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia!

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

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

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

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

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

 

 

19 openings available

$260.00

Katie Newell

 
Class/Date Description Openings/Price/Location
4985

Mon, Jun. 25, 2018 @ 10:00 AM
to
Thu, Jun. 28, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY-FRANCE, MEXICO, USA & ITALY
 

Junior Chefs AcademyIn this interesting 4-day cooking camp specially designed for Junior Chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Coconut Crusted Chicken, Italian Manicotti, Homemade Crepes,  Crème Brulee, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 6/25, Tue. 6/26, Wed. 6/27, Thu. 6/28   10:00-2:00

Series Fee: $260

 

CLASS DESCRIPTIONS

Da1: Trip to France Today, we’ll learn to cook like the French do – in a kid-friendly way. Kids will learn essential skills like poaching eggs, measuring, and basic knife skills as they make homemade Crepes with Ratatouille and Crème Brulee.              

Day 2: Mexican Fiesta Grab your sombrero and get ready to go south-of-the border! Today’s class is all about fun as you learn to  dice avocados, use a food processor, brown meat, make a cake from scratch, and more. Our fiesta-inspired menu includes Fresh-Made Guacamole and Salsa, Mexican Rice, a Taco Bar with all the fixin’s, and a traditional Mexican Tres Leche Cake. Ole!

Day 3: USA - Fresh Foodie Field Trip To The Farmers Market Today we head over to the Overland Park Farmers’ Market to shop the fresh produce and meet the local farmers. Then, we’ll carry our goodies back to the kitchen to prepare healthy farm-fresh dishes like Granny’s Potato Salad, Coconut Crusted Chicken Tenders, Succotash, and Vanilla Ice Cream with Homemade Chocolate Shell and Strawberries.

Day 4-Mama Mia! We’re Cooking Italian! We’re taking a trip to Italy on our final day. We’ll learn skills like marinating, making a cream filling, and more as we prepare a Italian feast of Bruschetta appetizers (using some of the produce we’ve purchased and stored from yesterday), Popeye Manicotti, and Chocolate Chip Cannoli. Mama Mia!

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

$260.00

Katie Newell

 
Class/Date Description Openings/Price/Location
4988

Mon, Jun. 25, 2018 @ 10:00 AM
to
Thu, Jun. 28, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY PRO SERIES: THE FUNDAMENTALS OF COOKING
 

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

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

See complete course descriptions below.

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

Hands On    

Mon. 6/25, Tue. 6/26, Wed. 6/27, Thu. 6/28    10:00-2:00

Series Fee: $440               

Series Fee includes: Tastings, binder for all recipes and handouts, toque and 10% Pro Series student discount on Pro Series Cookware) Students are required to wear a white chef’s jacket to each class. (Available for purchase in our Kitchen Store™ with a 10% discount to Pro Series students).   

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

CLASS DESCRIPTIONS: 

Day 1: Kitchen Fundamentals and Knife Skills

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

Day 2: Sauces

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

Day 3: Meats and Poultry 

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

Day 4: Grilling 

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


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

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

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

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

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

20 openings available

$440.00

Richard McPeake

 
Class/Date Description Openings/Price/Location
4992

Mon, Jul. 9, 2018 @ 10:00 AM
to
Fri, Jul. 13, 2018 @ 10:00 AM
LI'L KIDS: CHEF ARIEL'S BOMB-DIGGITY 4-DAY CAMP: LITTLE KIDS LEARN TO COOK...AND BAKE!
 

Li'l Kids in the KitchenThis BRAND NEW interactive 4-day cooking camp is specially designed for Li’l Kids (ages 5-8) and is the first of its kind at CCKC.

While we do love the parents, this class is designed for the Little Chefs to be here without their parents for all of these classes! 

Chef Ariel Johnston is a seasoned culinary instructor who specializes in teaching kids to cook, so she has it covered today. She’s designed a fun-filled 4-day camp geared towards making budding chefs comfortable in the kitchen as they learn basic culinary skills that will be applied to kid-friendly recipes. Expect lots of hands-on cooking fun, and lots of eating! Enrollment is limited – register today!

(Tasting)

Hands On

Mon. 7/9, Tue. 7/10, (SKIP WED), Thu. 7/12, Fri. 7/13   10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

Day 1: Kid’s Learn Cooking Basics To kick off our cooking camp, little cooking campers will learn lots of age-appropriate culinary skills and techniques that they’ll build on (and practice!) over the week. We will learn tasty kid-friendly recipes such as Summer Salsa, Cheese Pizza (including Homemade Dough), and Chef Ariel’s own creation, Italian CONEoli (you’re going to love these special treats!), as we learn basic knife skills (using kid-friendly knives, of course!), measuring, stirring techniques, whisking, grating, and other valuable kitchen basics.  We will also go over how to read and follow a recipe so kids have the comfort level to recreate the goodies they learn during camp when they get home.

 

Day 2: Snack Attack!  Li’l chefs will push the limits on snacks and prepare a variety of wholesome, delicious hunger-beaters and nibbles. This won’t be your traditional boring snacks! No way! Today’s super scrumptious snacks will include awesome goodies like homemade Granola bars, Fruit Gummy Bites, Banana and Nutella Sushi (say what?), and Edible Chocolate Dessert Bowls. Yummmy!

 

Day 3: The Tiny Chef’s Herb Garden Herb gardens can be a chef’s best friend, and, yes, that includes the tiniest of chefs, too. On day three, kids will learn about using different herbs in recipe….and how to grow them. They’ll whisk, measure and chop their way through awesome little-kid friendly recipes like Lady Bug Pizzas with homemade Pesto, and savory Herb Muffins. At the end of the class, the kids will get their hands in the dirt as they start their own herb garden made out of recycled materials that are found right in the kitchen, and then take them home to nurture and grow.

 

Day 4: On Your Mark, Get Set…..Let’s Bake!  On the final day of camp, our tiny chefs will incorporate all of the culinary skills and techniques that they’ve learned this week, with a fun twist on it, as they learn to make perfect yummy summertime baked treats like S’mores Pie Pops, Chocolate Banana Bread and super tasty Campfire Cupcakes.  It’s going to smell so good in our kitchens today.  A sweet ending to a super fun week at cooking camp!

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

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

 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

$240.00

Ariel Johnston

 
Class/Date Description Openings/Price/Location
4993

Mon, Jul. 9, 2018 @ 10:00 AM
to
Thu, Jul. 12, 2018 @ 10:00 AM
JCA 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY - KOREA, JAMAICA, CHINA & GREECE
 

Junior Chefs AcademyIn this BRAND NEW cooking camp specially designed for junior chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Spring Rolls with Peanut Sauce, Jamaican Chicken Roti, Egg Drop Soup, Baba Ganoush, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of real-deal cooking technique and education as well as a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 7/9, Tue. 7/10, Wed. 7/11, Thu. 7/12   10:00-2:00

Series Fee: $260

CLASS DESCRIPTIONS

Day One: A Trip to Korea  Today, kids will be Olympic stars in the kitchen as they explore the flavorful foods of Korea.They will learn essential cooking skills like stir-fry, basic knife skills, frying, whisking and more as they make fresh Spring Rolls with Peanut Sauce, Bibimbab, an popular Korean dish that consists of warm rice, veggies and interesting sauces that’s served in a bowl with a fried egg on top (it’s yummy!), and a sweet Korean dessert to end the day.

               

Day Two: Don’t Worry, Mon! Eat Jamaican On our second day, kids will be jammin’ it in the kitchen as they dive into traditional foods from the island of Jamaica. They’ll explore different spices and how they marry together to create a variety of different profiles. Then, they’ll learn basic culinary techniques as they use the spices to create several delicious dishes like Chicken Roti (one of the best Caribbean dishes you’ll ever put in your mouth.), Coconut Toto (nope, we’re not in Kansas anymore) and a super good Jamaican dessert that dates back to the plantation days. Yeah, Mon.

 

Day Three: Traditions from Chinese Kitchens On our third day, the kids will head over to the Overland Park Farmers’ Market to shop the fresh locally grown produce and meet the farmers. Then, we’ll bring our goodies back to the kitchen and begin our lesson on Chinese foods.  Get ready to learn even more culinary techniques to add to your repertoire as you create authentic Chinese foods like Pork Dumplings with Dipping Sauce, Egg Drop Soup, and Stir-Fried Greens & Garlic (made from the fresh greens you’ll choose at the market), a yummy Mango Pudding, and more.


Day Four: Mediterranean Delights On our final day, we’ll use some of the produce we’ve purchased and stored from yesterday’s trip to the farmers market, as we learn and discover the light and healthy foods of Greece.  Mediterranean dishes are some of the healthiest in the world – and uber good, too. We’ll put all of the techniques and tips we’ve learned so far to good use as you create exotic recipes like Baba Ganoush (a roasted eggplant dish similar to hummus…sooo good and it’s fun to say, too!) Chicken Souvlaki (a Greek version of chicken on a stick. Fun!), Tabbouleh, a colorful Greek Salad, and we’ll end our day with Sweet Rice Pudding for dessert. 

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

$260.00

Katie Newell

 
Class/Date Description Openings/Price/Location
4978

Mon, Jul. 16, 2018 @ 10:00 AM
to
Thu, Jul. 19, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY COOKING CAMP: COOKING AROUND THE WORLD
 

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

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.   They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

(Lunch)

Hands On

Mon. 7/16, Tues. 7/17, Wed. 7/18, Thurs. 7/19  10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

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

 

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

 

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

 

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

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

$240.00

Susy Lara

 
Class/Date Description Openings/Price/Location
4998

Mon, Jul. 16, 2018 @ 10:00 AM
to
Thu, Jul. 19, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY 4-DAY CAMP: HEY MOM, I'M BRINGIN' HOME DINNER! JUNIOR CHEFS COOK THE CLASSICS
 

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

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

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

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

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

Hands On

Mon. 7/16, Tue. 7/17, Wed. 7/18, Thu. 7/19  

10:00-1:00

Series Fee: $365 

CLASS DESCRIPTIONS

Day 1:  Dinner at Grandma’s We’re gonna learn to cook a savory Beef & Noodle One-Put Goulash, and finish the meal with creamy homemade Chocolate Pudding. Get ready to lick the spoon!

Day 2:  It’s Chicken & Biscuits for Dinner!  It’s all about comfort food today as we make Chicken with White Sauce & homemade Biscuits, plus a delicious summertime Apple Crisp. Yum! 

Day 3: Kid-Friendly Comfort Food Today will cover the secrets of preparing a classic kid-friendly comfort food – Cottage Pie. And for dessert – Fruit Fondue with Butterscotch Sauce! Deeelicious!

Day 4:  Asian Noodles & Cupcakes- an Awesome Combination!  Learn to make spicy Sesame Peanut Noodles with Shrimp- an Asian classic an Asian class. Then, switch gears to create a beautiful (and tasty!) sendoff to the end our summer meal extravaganza and have a bit of a competition a la “Cupcake Wars” where the kids will be pitted against each other to create their own cupcakes and then choose from an array of topping as they compete in several different categories!

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

$365.00

Margo Mikkelson

 
Class/Date Description Openings/Price/Location
4994

Mon, Jul. 23, 2018 @ 10:00 AM
to
Thu, Jul. 26, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY CAMP: COOK GLOBALLY, EAT LOCALLY-KOREA, JAMAICA, CHINA & GREECE
 

Junior Chefs AcademyIn this BRAND NEW cooking camp specially designed for junior chefs (ages 9-14), we’ll focus on cooking ethnic dishes from around the world and incorporate ingredients commonly found in the Midwest to create global delights like Spring Rolls with Peanut Sauce, Jamaican Chicken Roti, Egg Drop Soup, Baba Ganoush, and lots more.

Katie Newell, an experienced healthy-cooking instructor (with 3 kids of her own!) will lead this hands-on series that includes lots of real-deal cooking technique and education as well as a trip to the Overland Park Farmers Market where kids can meet the farmers and learn to how to pick and choose fresh produce. Plus a cultural game for each day.  Kids should bring their appetite to learn to cook!

(Lunch)

Hands On

Mon. 7/23, Tue. 7/24, Wed. 7/25, Thu. 7/26   10:00-2:00

Series Fee: $260

CLASS DESCRIPTIONS

Day One: A Trip to Korea  Today, kids will be Olympic stars in the kitchen as they explore the flavorful foods of Korea.They will learn essential cooking skills like stir-fry, basic knife skills, frying, whisking and more as they make fresh Spring Rolls with Peanut Sauce, Bibimbab, an popular Korean dish that consists of warm rice, veggies and interesting sauces that’s served in a bowl with a fried egg on top (it’s yummy!), and a sweet Korean dessert to end the day.

               

Day Two: Don’t WorryMon! Eat Jamaican On our second day, kids will be jammin’ it in the kitchen as they dive into traditional foods from the island of Jamaica. They’ll explore different spices and how they marry together to create a variety of different profiles. Then, they’ll learn basic culinary techniques as they use the spices to create several delicious dishes like Chicken Roti (one of the best Caribbean dishes you’ll ever put in your mouth.), Coconut Toto (nope, we’re not in Kansas anymore) and a super good Jamaican dessert that dates back to the plantation days. Yeah, Mon.

 

Day Three: Traditions from Chinese Kitchens On our third day, the kids will head over to the Overland Park Farmers’ Market to shop the fresh locally grown produce and meet the farmers. Then, we’ll bring our goodies back to the kitchen and begin our lesson on Chinese foods.  Get ready to learn even more culinary techniques to add to your repertoire as you create authentic Chinese foods like Pork Dumplings with Dipping Sauce, Egg Drop Soup, and Stir-Fried Greens & Garlic (made from the fresh greens you’ll choose at the market), a yummy Mango Pudding, and more.


Day Four: Mediterranean Delights On our final day, we’ll use some of the produce we’ve purchased and stored from yesterday’s trip to the farmers market, as we learn and discover the light and healthy foods of Greece.  Mediterranean dishes are some of the healthiest in the world – and uber good, too. We’ll put all of the techniques and tips we’ve learned so far to good use as you create exotic recipes like Baba Ganoush (a roasted eggplant dish similar to hummus…sooo good and it’s fun to say, too!) Chicken Souvlaki (a Greek version of chicken on a stick. Fun!), Tabbouleh, a colorful Greek Salad, and we’ll end our day with Sweet Rice Pudding for dessert. 

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

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

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

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

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

19 openings available

$260.00

Katie Newell

 
Class/Date Description Openings/Price/Location
5004

Mon, Jul. 23, 2018 @ 10:00 AM
to
Thu, Jul. 26, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY CAMP: I'M BRINGIN' HOME DINNER ALL WEEK! COMFORT FOOD
 

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

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

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

You’ll have to sign up for the whole shebang and if I were you I would do it soon because this one will fill quicker than it takes for your kids to go through your “summer snack box” at home! Bring a cooler to class each day.

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

Hands On

Mon. 7/23, Tue. 7/24, Wed. 7/25, Thu. 7/26 10:00-1:00 

Series Fee: $365   

CLASS DESCRIPTIONS


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

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

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

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

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

$365.00

Margo Mikkelson

 
Class/Date Description Openings/Price/Location
4979

Mon, Jul. 30, 2018 @ 10:00 AM
to
Thu, Aug. 2, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY: 4-DAY COOKING CAMP: COOKING AROUND THE WORLD
 

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

We have designed a summer cooking camp where your Junior Chefs (9-14 years) can travel to  a different country each day (figuratively speaking, of course) as they learn to cook international recipes from 4 different countries, including the good ‘ol USA.   They’ll also learn basic cooking techniques and fundamentals like knife skills (no TSA checks here!), measuring, mixing, and more.And here’s the bonus … they will have the recipes and the know how to DO THIS AGAIN at home!  Whoa…you say?  Well, relax because it’s true. 

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

(Lunch)

Hands On

Mon. 7/30, Tues. 7/31, Wed. 8/1, Thurs. 8/2  10:00-1:00

Series Fee: $240

CLASS DESCRIPTIONS

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

 

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

 

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

 

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

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

$240.00

Susy Lara

 
Class/Date Description Openings/Price/Location
5006

Mon, Jul. 30, 2018 @ 10:00 AM
to
Thu, Aug. 2, 2018 @ 10:00 AM
JCA 4-DAY CAMP: CHEF ARIEL'S SUPER SENSATIONAL SUMMER CAMP! LET'S LEARN TO COOK!
 

Junior Chefs AcademyThis BRAND NEW interactive cooking camp is specially designed for Junior Chefs (ages 9-14). 

Chef Ariel Johnston is a seasoned culinary instructor who specializes in teaching kids to cook, and she’s designed a super fun-filled 4 day camp that’s geared towards making kids comfortable in the kitchen in a fun way as they learn basic culinary skills that will be applied to delicious kid-friendly recipes.

Expect lots of hands-on cooking fun, and lots of eating, and a super fun cooking competition at the end!

(Tasting)

Hands On

Mon. 7/30, Tue. 7/31, Wed. 8/1, Thu. 8/2    10:00-2:00

Series Fee: $260

CLASS DESCRIPTIONS

Day 1: Let’s Get The Basics Down Young chefs get a running start on their culinary expertise as they spend their first day of camp exploring age-appropriate culinary skills and techniques that they will use and build on over the week. They’ll learn (and practice) basic knife skills and discover how to use a variety of kitchen equipment and tools as they dig deep into how a kitchen works. Along the way, they’ll get lots of hands-on experience as they whip up yummy recipes all by themselves like homemade Pasta, Pizza, including homemade dough from scratch, and more. 

Day 2: Snack Attack!  In our second class, students will push the limits on the boring snacks and prepare a variety of wholesome, delicious hunger-beaters and nibbles. Don’t expect the usual suspects in the snack department in this class. We’ll delve into interesting and delicious recipes like Homemade Granola Bars that the kids will get to customize, Fruit Gummy Bites, Banana & Nutella Sushi (say what?) and Edible Chocolate Bowls. Yum!

Day 3: The Young Chef’s Herb Garden Herb gardens can be a chef’s best friend, and this includes budding chefs, too. On day three, kids will have lots of hands-on fun as they explore how to use different herbs in a variety of recipes and then how they’re added to recipes to create flavorful delights such as Pesto Mozzarella Grilled Cheese, savory Herb Muffins, and more. At the end of the class, they’ll learn how simple it is to grow herbs as they start their own herb garden made out of recycled materials found right in the kitchen, and then take them home to nurture and grow.

Day 4: On Your Mark, Get Set…..Let’s Cook!  On our final day of camp, it’s time for the kids to pull it all together and use the information they’ve learned this week!  Our budding chefs will divide into small groups and find a unique set of ingredients in their mystery box. Then it’ll be up to them to create tasty sensational dishes from these ingredients.  Don’t worry, we’ll provide clues to spark their creativity and, of course, we’ll they’ll also have plenty of expert assistance from Chef Ariel and our staff as the kids use their imaginations to create their own unique dishes. At the end of class, we’ll award fun prizes as kids compete for the title of most original recipe, most colorful, healthiest, and tastiest recipe. Of course, everyone goes home with a win under their belt. What a perfect way to show off their newfound cooking skills!

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

$260.00

Ariel Johnston

 
Class/Date Description Openings/Price/Location
5017

Mon, Aug. 6, 2018 @ 10:00 AM
to
Fri, Aug. 10, 2018 @ 10:00 AM
JUNIOR CHEFS ACADEMY 4-DAY COOKING CAMP: TASTY KITCHEN SCIENCE LAB
 

Junior Chefs AcademySchool’s out, school’s out! What do smart kids do in the summer? They keep on learning, that’s what!

In this BRAND NEW 4-day Kitchen Science Cooking Camp, Junior Chefs (ages 9-14) will learn all about the science of cooking as we go all “Alton Brown” in the kitchen and do science experiments that they can eat!  This ain’t rocket science, kids!  It’s good clean and tasty fun!

What makes soda fizz? What makes quick breads rise? What does yeast do? How does milk to turn into yogurt and cheese? How does ice cream freeze? Each day Chef Jackie Wilson will cover new ground and discover these edible secrets as we make summertime favorites such as Lemon Soda, Whoopie Pies, Pretzels, Grilled Pizza, and Ice Cream, just to name a few!

This is the only place where it’s fun to eat your homework!

(Tasting)

Hands On

Mon. 8/6, Tue. 8/7, (SKIP WED.)  Thu. 8/9, Fri. 8/10     10:00-2:00 

Series Fee: $260

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

$260.00

Jacqueline Wilson

 
 
   

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