7920 Santa Fe Drive, Overland Park 913-341-4455

9-Week Professional Culinary Arts Series I™- Cooking Fundamentals For The Serious Cook

image for a 9-Week Professional Culinary Arts Series I™- Cooking Fundamentals For The Serious Cook
10 Seats available
Price $1125.00
Instructor: Gary Hild
Location: The Culinary Center of Kansas City
Quantity:

This 9-week 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 jump-start 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 professional, Executive Chef Gary Hild, this 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 chef’s jacket, then join us.  See complete course descriptions below.

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

Hands On

Sundays 3/31, 4/7, 4/14 (skip Easter), 4/28, 5/5, 5/12, 5/19 (skip Memorial Day) 6/2, 6/9  

6:30-9:30 p.m.

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 Shop™.)

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking.

Professional Culinary Arts Classes & Series™” and "Pro Classes™" are trademarks and service marks of The Culinary Center of Kansas City®

 

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!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

Events in this Series:

9-Week Professional Culinary Arts Series I™

This 9-week 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 jump-start 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 professional, Executive Chef Gary Hild, this 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 chef’s jacket, then join us.  See complete course descriptions below.

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

Hands On

Sundays 3/31, 4/7, 4/14 (skip Easter), 4/28, 5/5, 5/12, 5/19 (skip Memorial Day) 6/2, 6/9  

6:30-9:30 p.m.

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 Shop™.)

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking.

Professional Culinary Arts Classes & Series™” and "Pro Classes™" are trademarks and service marks of The Culinary Center of Kansas City®

 

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!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

9-Week Professional Culinary Arts Series I™

This 9-week 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 jump-start 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 professional, Executive Chef Gary Hild, this 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 chef’s jacket, then join us.  See complete course descriptions below.

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

Hands On

Sundays 3/31, 4/7, 4/14 (skip Easter), 4/28, 5/5, 5/12, 5/19 (skip Memorial Day) 6/2, 6/9  

6:30-9:30 p.m.

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 Shop™.)

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking.

Professional Culinary Arts Classes & Series™” and "Pro Classes™" are trademarks and service marks of The Culinary Center of Kansas City®

 

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!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

9-Week Professional Culinary Arts Series I™

This 9-week 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 jump-start 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 professional, Executive Chef Gary Hild, this 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 chef’s jacket, then join us.  See complete course descriptions below.

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

Hands On

Sundays 3/31, 4/7, 4/14 (skip Easter), 4/28, 5/5, 5/12, 5/19 (skip Memorial Day) 6/2, 6/9  

6:30-9:30 p.m.

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 Shop™.)

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking.

Professional Culinary Arts Classes & Series™” and "Pro Classes™" are trademarks and service marks of The Culinary Center of Kansas City®

 

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!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

9-Week Professional Culinary Arts Series I™

This 9-week 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 jump-start 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 professional, Executive Chef Gary Hild, this 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 chef’s jacket, then join us.  See complete course descriptions below.

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

Hands On

Sundays 3/31, 4/7, 4/14 (skip Easter), 4/28, 5/5, 5/12, 5/19 (skip Memorial Day) 6/2, 6/9  

6:30-9:30 p.m.

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 Shop™.)

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking.

Professional Culinary Arts Classes & Series™” and "Pro Classes™" are trademarks and service marks of The Culinary Center of Kansas City®

 

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!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

9-Week Professional Culinary Arts Series I™

 This 9-week 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 jump-start 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 professional, Executive Chef Gary Hild, this 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 chef’s jacket, then join us.  See complete course descriptions below.

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

Hands On

Sundays 3/31, 4/7, 4/14 (skip Easter), 4/28, 5/5, 5/12, 5/19 (skip Memorial Day) 6/2, 6/9  

6:30-9:30 p.m.

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 Shop™.)

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking.

Professional Culinary Arts Classes & Series™” and "Pro Classes™" are trademarks and service marks of The Culinary Center of Kansas City®

 

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!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

9-Week Professional Culinary Arts Series I™

 This 9-week 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 jump-start 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 professional, Executive Chef Gary Hild, this 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 chef’s jacket, then join us.  See complete course descriptions below.

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

Hands On

Sundays 3/31, 4/7, 4/14 (skip Easter), 4/28, 5/5, 5/12, 5/19 (skip Memorial Day) 6/2, 6/9  

6:30-9:30 p.m.

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 Shop™.)

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking.

Professional Culinary Arts Classes & Series™” and "Pro Classes™" are trademarks and service marks of The Culinary Center of Kansas City®

 

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!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

9-Week Professional Culinary Arts Series I™

 This 9-week 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 jump-start 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 professional, Executive Chef Gary Hild, this 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 chef’s jacket, then join us.  See complete course descriptions below.

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

Hands On

Sundays 3/31, 4/7, 4/14 (skip Easter), 4/28, 5/5, 5/12, 5/19 (skip Memorial Day) 6/2, 6/9  

6:30-9:30 p.m.

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 Shop™.)

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking.

Professional Culinary Arts Classes & Series™” and "Pro Classes™" are trademarks and service marks of The Culinary Center of Kansas City®

 

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!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

9-Week Professional Culinary Arts Series I™

This 9-week 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 jump-start 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 professional, Executive Chef Gary Hild, this 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 chef’s jacket, then join us.  See complete course descriptions below.

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

Hands On

Sundays 3/31, 4/7, 4/14 (skip Easter), 4/28, 5/5, 5/12, 5/19 (skip Memorial Day) 6/2, 6/9  

6:30-9:30 p.m.

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 Shop™.)

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking.

Professional Culinary Arts Classes & Series™” and "Pro Classes™" are trademarks and service marks of The Culinary Center of Kansas City®

 

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!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)

9-Week Professional Culinary Arts Series I™

This 9-week 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 jump-start 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 professional, Executive Chef Gary Hild, this 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 chef’s jacket, then join us.  See complete course descriptions below.

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

Hands On

Sundays 3/31, 4/7, 4/14 (skip Easter), 4/28, 5/5, 5/12, 5/19 (skip Memorial Day) 6/2, 6/9  

6:30-9:30 p.m.

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 Shop™.)

NOTE:  Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost

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 Classes & Series™ for the serious cook where you can build upon your existing skills, or jumpstart your passion for cooking.

Professional Culinary Arts Classes & Series™” and "Pro Classes™" are trademarks and service marks of The Culinary Center of Kansas City®

 

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!

If you are attending class with another party, please add their name(s) to the COMMENTS section of your online registration so that you will be seated together; otherwise we cannot ensure that you will be seated together for the class. Thank you!

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, Chef Gary 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 Chef Gary.

(Spouse or significant other may join us at 6 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.)