Tag Archives: Chef Richard McPeake

BIG Deals on Remaining Seats!

Big Deals! Act now...We have a few remaining seats in upcoming classes, and our CCKC Class Coordinator Lisa wants to get them all filled. (She’s leaving on vacation, and I suspect she wants to get everything wrapped up before she heads to the beach!) What that means for you is some CRAZY GOOD DEALS!  The deal officially ends Sunday, June 18 at 4 p.m. – but there really are just a couple of spots still open, and they’re bound to go quickly, so act now.   (p.s. There are some great Father’s Day gift ideas here…)

JCA & MBQI: Kids Learn ‘Que –
Fundamentals of Grilling

ages 9-14
Sat, June 17  |  10 a.m. – 1 p.m.
Chef Bruce Campbell
Hands-On | Tasting & Take-Home BBQ Sauce & BBQ Rub)
Was $60    SAVE 25% – 2 seats remaining!   NOW $45.00

Midwest BBQ Institute: Patio-Daddy-O!
Backyard Grill Class with Dad on Father’s Day

ages 11+
Sun, June 18  |  10 a.m. – 2 p.m.
Chef Richard McPeake
Hands-On | Tasting
Was $140/adult-child team  
SAVE 25%  – 1 team spot remaining!  NOW $105.00

Father/Child:
Dads & Kids Learn To Make Real NY Pizza

ages 11+
Sun, June 18  |  10 a.m. – 12:30 p.m.
Chef Jesse Vega
Hands-On | Tasting & Take-Home Pizza Dough
Was $85/adult-child team  
SAVE 25% – 2 team spots remaining!   NOW $63.75

Dinner with the Family:
Handmade Spaghetti & Meatballs

Tue, June 20  |  6:30 – 9:00 p.m.
Chef Daniela Mancinelli Abel
Hands-On | Tasting & Take-Home Food
Was $55  
SAVE 25% – for the first 7 callers!
  This deal is NOT available online… CALL FOR $41.25

Class News from The Culinary Center

Lots of class news from The Culinary Center of Kansas City today:

  • We have deals on classes through next weekend!
  • Our summer catalog, including kids’ classes and camps, is now online!
  • We have added classes!

Last-Minute Delicious DealFirst, let’s start with the deals.  These classes are HOT, and the remaining seats won’t last long.

Saturday Morning Flash Demo™
The Rhythm of Risotto

Sat, Apr 1  |  11 a.m. – Noon
$25.00 advance registration  |  $30.00 on Saturday

CookWell!
Let’s Cook Plenty of Vibrant Vegetables

Sun, Apr 2  |  10 a.m. – 12:30 p.m.
Was $60   SAVE 10%   NOW $54.00

Classic Dishes for Entertaining
Sun, Apr 2  |  6:30 – 9:00 p.m.
Was $60   SAVE 10%   NOW $54.00

Show-Stopping Party Fare!
Wed, Apr 5  |  6:30 – 9:00 p.m.
Was $75   SAVE 10%   NOW $67.50

Midwest BBQ Institute:
Couples ‘Que
Fri, Apr 7  |  6:30 – 9:00 p.m.
Was $75   SAVE 10%   NOW $67.50

Saturday Morning Flash Demo™
Mad About Mushrooms

Sat, Apr 8  |  11 a.m. – Noon
$25.00 advance registration  |  $30.00 on Saturday

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Our CCKC Summer 2017 class catalog is hitting mailboxes right now. Classes are online and are filling quickly, so click here to view the online version of the printed piece or click here to visit our website and see all the great classes listed. Sign up online or call us if you need help with registration.  We have lot of kids’ summer classes and camps in addition to all of the adult cooking classes.

CCKC Summer 2017 Class ScheduleAnd did you know that The Culinary Center of Kansas City is more than just a cooking school?  Take a look at our printed catalog for more information about the private events we host.

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We added some really popular classes to our April schedule.
Take a look at these classes we added. You’ll want to snap up seats while they last.

The Chef’s Table – Spring Treasures
featuring Chef Jason Bowers

Fri, Apr 14
  |  6:30 – 9:00 p.m.
Join Chef Bowers as he highlights the intense and nascent flavors of spring in a sophisticated menu which includes dishes such as Freshly Harvested Greens with a Hot Bacon Vinaigrette, Rice Noodles with Spinach, Mushrooms and Asparagus, a delicate seared fish with a Red Wine Cherry Glaze, marinated and grilled steak with Avocado and Ramp Salsa and as the finale, an Orange Chocolate Crème Brûlée.
Limited Hands On  |  Dinner

Recipes from the Legendary Bristol Bar & Grill
Chef Richard McPeake

Wed, Apr 19  |  6:30 – 9:00 p.m.
A one-of-a-kind class that features dishes from a KC landmark, taught by the chef who created them!
Limited Hands On  |  Tastings

 

Summer Pro Series Added To Schedule!

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

Let’s Talk Turkey

Let's Talk TurkeyWhether you’re hosting the family Thanksgiving dinner or just taking a side or dessert to the gathering, it’s time to shine. We’re here for you!  Impress them with your dishes – and we’ll show you how to do it.

The Culinary Center of Kansas City has two classes this coming Sunday that will help you present a poppin’ holiday meal, from start to finish.

Wow! What could be better, you ask?!  Let me tell you, we could offer a discount on the classes! Yep, that’s right. There’s a lot to be thankful for here, my friend. We’ve taken 15% off the remaining seats in these two Sunday classes. Quick, what are you waiting for? These seats won’t last long, so reserve yours now…

Baking for the Holidays –
Beyond Pumpkin Pie!
Sun, Nov 6  |  10 a.m. – 1 p.m.
Was $55   SAVE 15%   NOW $46.75
In this 3-hour class, baker extraordinaire/instructor Mari Ruck will arm you with NEW recipes for holiday desserts, and you’ll learn some important baking skills and techniques that take you beyond pumpkin pie and into the realm of Sticky Toffee Pudding (a classic English holiday treat), Pumpkin Cheesecake with Caramel Sauce (Oh, my gosh!) and Kahlúa Fudge Cake (a flourless chocolate torte, with pizzazz!)  You’ll taste all the goodies in this Demonstration class, and, of course, get the recipes – because they will become your new favorites and you’ll want to make them over and over again each year, that’s why!

Let’s Talk Turkey Dinner
Sun, Nov 6  |  6:30 – 9:00 p.m.
Was $65   SAVE 15%   NOW $55.25
Here’s the class that will de-mystify the cooking of the ole’ holiday bird! Whether you plan to oven roast, grill, smoke, or fry your turkey, Chef Richard McPeake, an amazingly seasoned culinary instructor and chef of 30+ years, will explain absolutely everything you need to know.   Learn the “do’s and don’ts” of cooking the PERFECT (yes, I said it!) turkey, including choosing, thawing, fresh vs. frozen, injecting, brining, roasting techniques, proper cooking temperature, safe internal temperature, proper carving techniques, and so much more.  Ever heard of the “slow-chill thawing method” or a “turkey cannon?”  You will after this class!  And, if that’s not enough, he’ll cover making a turkey stock, and how make an amazing holiday dressing.  Recipes learned in this class include:  Roasted Maple Brined Turkey, Shiitake Mushroom Gravy, Brussels Sprouts in Browned Butter (Soooo good!), Scalloped Cheesy Corn With Bell Peppers, and a creamy Pumpkin Crème Brulee. Whew! After this class, cooking Thanksgiving dinner will be a breeze!  There will be plenty of Tastings in this Limited Hands-On class.

Thanksgiving cooking classes

p.s. We have a couple of other cooking classes on the Last-Minute Deal too… check them out:

Flavorful Weekend Nights:
Couples Cook! Alsace, The Beautiful
A French Gourmet Wine Dinner for Two
Fri, Nov 4  |  6:30 – 9:00 p.m.
Was $75   SAVE 10%   NOW $67.50

Flavorful Weekend Nights:
Couples Cook! Thai One On
Sat, Nov 5  |  6:30 – 9:00 p.m.
Was $75   SAVE 10%   NOW $67.50

Flavorful Weekend Nights:
Couples Cook! Old School Mexican Favorites
Sat, Nov 5  |  6:30 – 9:00 p.m.
Was $75   SAVE 15%   NOW $63.75

New Classes Added at The Culinary Center

Delia, our Dean of Deliciousness, is at it again, adding cooking classes to our schedule!   Here are the latest additions:

BBQ ribsLearn to make a Kansas City staple properly with our Midwest BBQ Institute: Finger Lickin’ BBQ Ribs class!  Our MBQI classes help you master the grill in a fun and delicious way. Chef Richard McPeake (Educator of ‘Que and former Grand Champ at The American Royal World Series of BBQ) will break it all down for you on Tuesday, August 23.

Learn to make tamales!Our popular Tamalada Party with the Lara Sisters class is being offered again on Saturday, Aug. 27!  Don’t miss the chance to learn authentic tamale-making from sisters Vicky and Susy. These two know their stuff, and they’re ready and willing to share family recipes, secrets and techniques to the class.

We’re putting the finishing touches on the new fall schedule. Look for that online and in your mailbox by late July!

New Pro Series Grads Wow Guests in the Kitchen

The latest group of students in our 9-week Professional Series I here at The Culinary Center of Kansas City finished their course last Sunday.  Designed to follow the curriculum of a typical first semester of culinary school, the Pro Series helps students build upon existing cooking skills and takes them to a whole new level of foodie passion in the kitchen.

 After weeks of training with the guidance of seasoned culinary instructor and chef Gary Hild, our students participated in a final dinner competition and shared their feast with family and friends who joined in on the final festivities.

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If you’re serious about learning to cook… and you think you’d look pretty good in a white chef coat, then our Professional Culinary Arts Series courses are perfect for you too.  Whether you want to take your kitchen skills to the next level or jump start your passion for cooking, we promise these courses will change the way you approach your kitchen! Reserve your spot today in one of our upcoming Series:

  • Look for our fall schedule in mid- to late-July for the rest of our class calendar!

 

 

 

It’s a Wrap on Another 9-Week Pro Series Course

Monday night was the final dinner for our Professional Culinary Arts Series class. It’s the 9th week of the course, and by the impressive feast that was prepared by the students for their invited guests, you could tell just how much they had all advanced in the class.

The series, taught by Chef Richard McPeake, is designed to follow a typical first semester of chef training. Week by week, the class studies particular topics like Knife Skills, Meats, Seafoods, Vegetables, Moist Heat Cooking, Dry Heat Cooking, the Mother Sauces and ‘Small’ Sauces.

On the final night, students draw numbers to choose their prep teams – partnering up to prepare entrees, vegetables, salads and desserts. They had an hour and a half to prepare the meal for the guests they asked to join them for this final dinner feast for 55 people!

Congratulations to the students of the Pro Series I class! Fabulous job on the dinner, and we wish you the best as you continue your culinary journey, whether it’s on to a job in the industry or an elevated knowledge that you’ll use to prepare dishes for family and friends.

We have another 9-week Pro Series I course on Sundays, 4:30-7:30 p.m., starting March 20, 2016.  To find out more information and/or register for the series, visit our website here.

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