Posts Tagged ‘Chef Richard McPeake’


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.

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. 

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.

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

November 3, 2016

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

June 14, 2016

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

June 5, 2016

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

March 2, 2016

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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FREE Knife Skills Class TODAY!

November 29, 2015

Here’s a special offer to ONLY our valued blog subscribers!  We have two seats in our Knife Skills II class today from 5:00-7:30. (See description below)   This offer is available to the first two callers to our Kitchen Shop (913-341-4455) when we open at noon today.  (Sorry we cannot accept emails or phone messages… only real live callers!  And also we can only allow one spot per caller.) 

Knife SkillsNow… if you don’t want to wait that long  or take a chance that you won’t be one of the first two callers, you could go online before that time and pay a discounted price of $40 to ensure your spot.  That’s a heck of a deal all on it’s own right?  

So what’s it gonna be? A great class at a deeply discounted class before noon today  … or a chance for a free class at noon!  You decide.   Get ready. Get Set. Go!

KNIFE SKILLS II – Advanced Knife Skills
Proper knife skills are the foundation for all cooking. When someone tells us they want to learn to cook, we immediately suggest that they take a couple of Knife Skills classes. It’s that important. If you would like to up your game in the knife skills area OR you would like to add to what you have learned in our popular Knife Skills I class, then this is the class for you! (NOTE: There is no pre-req required for this class.) You will learn to use a boning knife and a paring knife as Chef Richard McPeake teaches you the skillful and professional way of fabricating a whole chicken. We’ll produce Chicken Breast Supremes, Chicken Tenders, Semi-Boneless Chicken Thighs and Legs, and we’ll practice the art of roll cutting and tourney, a classic Fresh vegetable cut that many chefs still attempt to perfect! In addition, we’ll discuss various types of boning knives and their uses, sharpening, storage and other important information. This is a full “hands-on” class under the supervision and tutelage of one of the best, Chef Richard McPeake. (You may bring your own boning knife/knives to class, or you may use ours.) So what to do with all this chicken and vegetables you’ve masterfully cut during class, you say? Well, it would make sense that you would also learn how to make a proper chicken stock, now wouldn’t it? So, we’ll do that too! (Snacks) HO

Sun. 11/29/15 |  5:00 – 7:30 p.m.
Regular pricing is $60, but we have DISCOUNTED TO $40.
If either seat is still available at noon, then it’s free to the first two callers at 913-341-4455.



Congratulations Pro Series graduates!

November 24, 2015

Eighteen passionate foodies recently completed the 9-week Professional Series I culinary course here at The Culinary Center of Kansas City.  Modeled and designed after a typical first semester of culinary school, the Pro Series helps you build upon your existing skills and changes the way you approach your foodie passion in the kitchen.

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! After weeks of training with the guidance of seasoned culinary executive chefs, our students participate in a final dinner competition and share their feast with family and friends who join in on the final festivities.

This slideshow requires JavaScript.

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! Reserve your spot today in one of our upcoming Series:

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