Tag Archives: how to break down a fish

Welcome our Newest CCKC Instructor…

One really great task we look forward to at The Culinary Center of Kansas City is attending New Instructor Demos.  When we’re talking with folks who are potential instructors here, one step in the process is to invite them in to ‘show us their stuff.’  They do a shortened version of a cooking class that they’d like to offer at CCKC. We stand in as the class members, asking questions and taking notes like students in our real classes do.  This is a chance for the instructor to feel out our kitchens, and it gives us the opportunity to see if they’re a good fit and ready to take on some classes in our schedule.

Today, we had the pleasure of watching a New Instructor Demo by a chef who we all agreed is definitely CCKC material. In fact, we put two classes on the schedule immediately!  A seasoned chef and natural teacher at heart, Jason Bowers brings a wealth of talent and knowledge to the table. After graduating at the famed Johnson and Wales Culinary School, Bowers stayed the next few years on the East Coast before returning with his wife and family to his native Midwest. He went on to work as Executive Chef at Dean and DeLuca in Leawood before opening Café Trocadero in midtown Kansas City in 1999. He has also served as Executive Chef at Cerner Corporation and Hotel Phillips here in the KC area.  (Folks, this guy is the real deal and you’ll love learning from him. It’s like you get to peer behind the curtain of how a chef thinks and feels as he cooks.)

Register today for seats in one of Jason’s upcoming classes at The Culinary Center of Kansas City.  (Click on the class title below for more information or to sign up.)

The Chef’s Table – Spring Treasures
Friday, April 14  |  6:30 – 9:00 p.m.
Limited Hands-On, Dinner included
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. 

A Tribute to Escoffier
Friday, May 5  |  6:30 – 9:00 p.m.
Limited Hands-On, Dinner included
Georges Auguste Escoffier, known as the “king of chef and the chef of kings” was a French chef and restaurateur who almost single-handedly revolutionized his profession and the public’s palate nearly 100 years ago. His impact on the world of cooking still resonates to this day. Let’s explore traditional French Escoffier-inspired cooking methods this evening with an experienced local chef as he walks you through a stylish menu.  You’ll learn how to break down a whole fish as well as how to prepare two beautiful sauces to pair with your tender fish – a Vin Blanc and a Beurre Blanc.  Master the art of seasoning and this menu’s flavor profiles as you learn to cook with fresh herbs and explore the various types of salts that chefs use to achieve their spectacular results. We will learn as he prepares Roasted Lemon Sole with Smoked Shrimp and Feta Stuffing and Fresh Fruit Salsas and Chutneys, among other beautiful courses.

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