Archive for the ‘Cooking Classes’ Category

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We’ll Be Cookin’ At The Western Farm Show!

February 19, 2017

Western Farm ShowThe Culinary Center of Kansas City is proud to be a part of this year’s Western Farm Show at the American Royal Complex in KC on Feb 24-26.  We have partnered with American Family Insurance to provide cooking demonstrations at this very popular event attended by more than 22,000 fine farming folks. Our Kitchen Shop will also have a presence, where we will have our signature Kitchen Boa™ available for sale.

American Family InsuranceWe’ll be set up in the Wagstaff Theater inside the American Royal Complex where Chef Sandy DiGiovanni will demonstrate Freezable One Pot Wonders from 11 a.m. – Noon on Saturday, Feb 25, and Chef Daniela Mancinelli Abel will present Weeknight Meals Made Easy from 1:00 – 2:00 p.m.

The farm show, one of the largest indoor farms shows in the Midwest, will also feature hundreds of exhibitors showing the latest in farm and ranch tools and technology, plus booths with clothing, crafts and home decor.

Look for pictures from the show… we’ll be posting them on our Facebook, Twitter & Instagram. Be sure you follow us!

Connect With Us OnlineNOTE: The cooking demonstrations are free to paid attendees of the Western Farm Show. American Family Insurance is distributing the free passes to the cooking shows, but a paid admission to the Western Farm Show is required to attend them. Adult admission is $8 and free for children 12 and under. 

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Save Some Dough on Baking & Pastry Arts Classes

February 16, 2017

We have some fabulous Bakery & Pastry Arts Classes on our cooking class schedule at The Culinary Center of Kansas City, and you can save some dough if you sign up by Wednesday, Feb 22.  Call us at 913-341-4455 to save 10% or register online.

"A party without a cake is just a meeting." - Julia ChildSun, Feb 26  |  10 a.m. – 12:30 p.m.
Mad About Muffins
Chef Mari Ruck
Limited Hands-On | Tasting & Take-Home Muffin Batter
$50   $45.00

Thu, March 2  |  6:30 – 9:00 p.m.
Fancy Schmancy Desserts
Chef Richard McPeake
Hands-On | Tasting
$60   $54.00

Sun, March 5  |  5:00 – 7:30 p.m.
Cake Decorating 101
Chef Kay Maier
Hands-On | Snacks
$55   $49.50

Tue, March 7  |  6:30 – 9:00 p.m.
Pâte à Choux & You
Chef Jason Provo
Hands-On | Tasting & Take-Home Pastry
$60   $54.00

Sat, March 25  |  10 a.m. – 12:30 p.m.
Puff Pastry Perfection
Chef Jason Provo
Limited Hands-On | Tasting & Take-Home Palmiers
$60   $54.00

Sun, March 26  |  10 a.m. – 12:30 p.m.
Cookie Love Fest!
Chef Mari Ruck
Hands-On | Tasting & Take-Home, Ready-to-Bake Cookie Dough
$60   $54.00

Sun, March 26  |  6:30 – 9:00 p.m.
Le Crêperie: Sweet & Savory Crêpes
Chef Daniela Mancinelli Abel
Hands-On | Tasting
$55   $49.50

Sun, April 30  |  10 a.m. – 1 p.m.
Homemade Cinnamon Rolls
Chef Mari Ruck

Hands-On | Tasting & Take-Home, Ready-to-Bake Cinnamon Rolls
$60   $54.00

Register online or call us at 913-341-4455 to receive a 10% discount.

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We’re Looking For Some Fabulous Foodies!

February 15, 2017

If you have a passion for cooking and you love to share your gift for the culinary arts by teaching people, then The Culinary Center of Kansas City may be just the right fit for you.

Our cooking instructors come from a wide variety of backgrounds – many are chefs who attended traditional culinary school, some have their own restaurants and bakeries, some have spent their lifetime learning ethnic and family cooking traditions, some teach classes at local culinary school programs, and so on…

We are open to all types of instructors but would particularly like to find cooking educators that have expertise in teaching Tiny Tots (ages 2-4) and Li’l Kids In the Kitchen (ages 5-8). 

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We’re always on the lookout for more instructors to expand our range of class offerings, and we would love to hear from you if this triggers a culinary excitement in you!

Let us know what you’re interested in teaching, why you’d make a great instructor and when you’re available. Our ‘Main Dish’ Laura and Class Coordinator Lisa review submissions, meet with potential candidates and then set up an ‘instructor demo’ where you show your skills to the Culinary Center staff to see if you might be right for our team. 

Tell us why you would make a great CCKC instructor

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And The Hits Just Keep On Comin’…

February 8, 2017

Our cooking classes are popular, and we’re always adding more to keep up with the demand. How about these new gems that we just added to our calendar?

Check out these new class options by clicking on the class title for more information or to register:

  • Fermenting 101Sunday, March 5  |  10:00 a.m. – 12:30 p.m.
    CookWell
    Fermenting 101
    Chef Raven Naramore

    Tasting  | Limited Hands-On
    $55
  • Roll Sushi!Sunday, April 2  | 6:30 – 9:00 p.m.
    More Sushi in the House
    Chef Yvette Hirang

    Tasting  |  Hands-On
    $65/person
  • Saturday, March 4  | 11 a.m. – Noon
    Flash Demo: Biscuits & GravySaturday Morning Flash Demo
    Biscuits & Gravy
    Well, butter my biscuits, and add gravy while you’re at it!
    Chef Charlie Hammond
    Demonstration class

    $25/person if registered ahead / $30 day of class
  • Bellisima Balsamico!Saturday, March 11  | 11 a.m. – Noon
    Saturday Morning Flash Demo
    Bellisima Balsamico
    It’s that delicate balance of sweet and sour syrupy perfection that we can’t get enough of. But alas, there are fakes out there. (Insert gasp.)  Understand this delightful aged vinegar and know how to use it!
    Chef Jesse Vega
    Demonstration class

    $25/person if registered ahead / $30 day of class
  • Handmade TortillasSaturday, March 18  | 11 a.m. – Noon
    Saturday Morning Flash Demo
    Tortillari! Real-Deal Handmade Tortillas
    You know what they say… once you go homemade, you never go back to store-bought!
    Chef Sergio Lara
    Demonstration class

    $25/person if registered ahead / $30 day of class
  • AlbondigasSaturday, March 25  | 11 a.m. – Noon
    Saturday Morning Flash Demo
    Albóndigas! It’s Not A War Cry…
    A classic Spanish dish, Albóndigas in Romesco Sauce will soon become your new go-to party dish.
    Chef Raven Naramore
    Demonstration class

    $25/person if registered ahead / $30 day of class
Reserve seats in a class today…

 

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You Asked, We Added… More Classes to our Schedule!

January 14, 2017

We’re adding cooking classes to our schedule just as quickly as we can! Take a look at these latest additions…

Cooking Class - Viva MexicoCookWell:
Homestyle Mexican –
¡Viva Mexico!
Thu
, Feb 16  |  6:30 – 9:00 p.m.
Bring along an amigo and come to this fiesta! You’ll make some of Chef Sergio’s favorite fiesta dishes, and you’ll learn to identify and work with Mexican ingredients that can be found locally.
$65.00

Paleo cooking classCookWell:
Practical Paleo
Mon
, Mar 6  |  6:30 – 9:00 p.m.
Healthy cooking expert Katie Newell will provide you with simple tools for preparing great Paleo dishes. Brining, vinaigrettes and pesto will become your friends as you learn to make Caveman Cooking practical, delicious and fun.
$60.00

Cooking Class - Southwestern KitchenFlavorful Weekend Nights:
Chef Sergio’s Southwestern Kitchen
Fri
, Mar 10  |  6:30 – 9:00 p.m.
Southwestern cuisine is a unique balance of spices and simple ingredients to produce vibrant flavors, earthy aromas and memorable dishes. Chef Sergio takes the guesswork out of those ingredients used to create ‘Southwestern’ fare and teaches you to create some fabulous dishes.
$75.00

Gluten-Free Cooking ClassCookWell:
Gluten-Free Made Easy Schmeasy
Mon
, Mar 27  |  6:30 – 9:00 p.m.
Don’t think you have to sacrifice flavor to live a gluten-free lifestyle! Instructor Katie Newell will arm you will flavor-filled recipes you can make (and your guests won’t even know they’re gluten-free unless you tell them).
$60.00

Anti-Inflammation Cooking ClassCookWell:
Anti-Inflammation Cooking
Thu
, Apr 27  |  6:30 – 9:00 p.m.
Culinary instructor Katie Newell teaches people to improve their health by eating anti-inflammatory foods. Learn how ingredients can work together to fight inflammation. Make delicious food that will inflame your taste buds (with amazing flavors), but NOT your body.
$60.00

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Don’t forget to keep you eye on our Last-Minute Deals page at www.kcculinary.com.   We sometimes have a few open seats in upcoming classes and we offer you a special deal in order to get them filled!  Click here to see what is on ‘the deal’ right now.

Last Minute Delicious Deal

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Book Your Valentine’s Plans Today!

January 12, 2017

Show your Valentine your love @ CCKCValentine’s Day is coming, love birds!

We at The Culinary Center of Kansas City happen to believe in that old addage, The way to your love’s heart is through their stomach.  So we naturally feel it’s our responsibility to provide many ways for you to show your love. Work quickly, Romeo….  the clock is ticking.

The ultimate Valentine’s date is an experience at The Culinary Center. And we offer several options. But seats are filling quickly, so register today.  Any class would be fun, but we have some classes that really fit the bill when it comes to fun things to do with your ‘luvva’.

These will score really big points with your sweetie:

If you just can’t decide which class to pick, choose a Culinary Center gift certificate!  You can purchase online at your convenience, but if you have time, I suggest you stop by our Kitchen Shop in Downtown Overland Park to buy it. We tie the certificate with a class catalog and a bow, wrap it in tissue and a gift bag, and make you a Valentine hero. For an in-store purchase of $100+, we’ll throw in our CCKC ‘Best Recipes’ Cookbook also.

Valentine’s Day is quickly approaching!

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Summer Pro Series Added To Schedule!

January 6, 2017

Pro Series cookingWe added another session of our popular 9-Week Professional Culinary Arts Series I class series on the schedule at The Culinary Center of Kansas City on Mondays, beginning June 5.  Chef Richard McPeake will lead this ‘Cooking Fundamentals for the Serious Cook’ series.

Designed after a typical first year of chef training, this course will take your cooking skills to a new level.  You’ll don a white chef jacket & toque and learn more about the following in this class series:

CCKC Pro SeriesClass 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.

Professional Culinary SeriesClass 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!

Professional Culinary SeriesClass 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.

Professional Culinary SeriesClass 7: THE MOTHER SAUCES
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 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.

Professional Culinary SeriesCLASS 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.

Register Now

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